Foods I Obj Meal Patterns

What is a Meal Pattern? It is a listing of basic foods normally served in a meal. A meal pattern should include all the nutrients needed in a day based on the Dietary Guidelines for Americans and the MyPyramid. It includes: breakfast, lunch, dinner, and snacks

Breakfast Includes ¼ of the daily nutritional needs It is considered the most important meal of the day It should include: – Foods rich in complex carbohydrates (whole wheat/fiber) – Some fruit – Dairy product – Protein product

Lunch Includes about 1/3 of the daily nutritional needs Should include: – Vegetables such as a salad or one dish meals – Protein food Usually lighter than dinner

Dinner Includes about 1/3 of the daily nutritional needs Should include a variety of foods from each food group, within the serving size parameters

Snacks Supply the remaining nutritional needs Should be nutrient-dense Should have less calories than a meal Should be low in fat and sugar

Strategies for Menu Planning Meal planning factors to consider when planning meals: – Age and health concerns – Number being served – Budgeted dollar amount for food – Time and energy available – Preparation skills – Equipment available – Food availability – Food for leftovers for additional meals

What is a Menu? It is a useful tool in helping the meal manager reach the goal of providing good nutrition. It lists the foods to be served in a meal Should be put together with a budget and time available in mind There is a formal menu and an informal menu

Time-saving Strategies in Menu Planning Meals or recipes with smaller pieces that cook in less time One-dish meals (casseroles) Slow-cooker recipes Quick-cook recipes Microwave recipes All family member share the responsibilities Cook ahead and freeze meals Use leftovers in other meals

Weekly Planning of Meals It is very advantageous to plan meals for the whole week because: – Saves time in planning and shopping – Assures all nutritional needs are met – Preparation methods can be anticipated – Creativity and variety can be included in meals – Leftovers can be incorporated

Questions How are meal patterns used in menu planning? What factors should be considered when planning meals? How does variety influence meal planning? How does planning in advance affect menu planning?