 What helps to determine the foods you like to eat? Taste? Color? Smell? Texture?

 Meets family members needs  How many people are eating the meal?  Will everyone be eating at the same time?  What foods do family members like or dislike?  Any dietary restrictions? (food allergy, medical diet, vegetarian..etc.)

 Time –how much time do you have?  Preparation skills- Beginner should prepare simpler meals  Money- Plan meals on your family budget  Supplies and equipment- Make sure you have everything you will need to prepare the meal you have chosen.

 When meal planning, keep Myplate in mind and choose foods from several food groups  Make sure most foods are nutrient dense  When choosing a snack, make sure it is also nutrient dense and is used to fill in missed servings from food groups

 Color- Meal should have a variety of colors. Use colorful fruits and vegetables  Shape and Size- Shapes and sizes should be varied for an appetizing look  Texture- Variety of textures adds interest (ex. Soft pasta, crisp salad, crunchy bread)  Flavor- Use right combination of flavors (mild and spicy, sweet and savory)  Temperature- Use varied temps of foods in your meal. (Hot soup, cold salad, warm bread)

 Convenience foods- Foods that are partly prepared or ready to eat (Pros: less time and effort. Cons: High in sodium and some high in fat and sugar)  Broiled, baked, grilled or fried – different ways to prepare foods. (Broiled, baked and grilled usually less fat then fried)

 Avoid excess fat  Consider soup and salad instead of an entrée  If large portions, share or take half home  Order side dishes such as, baked potato and tossed salad instead of fries

 Pg. 532  #5, 6, 8, 9, 10, 11, 12, 13

 Using the magazines in the back, make a collage of colorful, appealing meals and foods.  Supplies are in the back, due at the end of class  Things to consider: Colors, size, nutrient dense, combination of food groups  IF YOU MAKE A MESS, YOU WILL CLEAN IT UP. DO NOT LEAVE MAGAZINE CLIPPINGS ON MY FLOOR