1. Basic Meal Planning FACS Standards 8.4.1, 8.4.2, 8.4.3, 8.4.4 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

2. Planning Meals involves: Deciding what foods to serve How to prepare foods Keep in mind nutrition How will meal fit into day’s eating pattern

3. What are diner’s nutrition needs; are there foods that need to be avoided What are available resources

4. Resources for Meals Time and energy – limited; look for quick and easy recipe or think about convenience foods Food choices and availability – foods are seasonal; may need to make substitutions Money – limited food budget Preparation skills – start with simple recipes you can prepare with confidence

5. Equipment – when you find a new recipe, consider what special equipment or ingredients might be needed Using resources wisely may mean making trade-offs Cooking with convenience may mean cost is higher Cooking from scratch may mean more time for preparation

6. Meal Appeal Characteristics that make a meal appetizing and enjoyable Meal planning begins with planning main course Add side dishes to complement it

7. Consider: Color – think of plate as an artist’s palette; plan meals to include an array of colors; colorful fruits and vegetables than can brighten any meal Shape and size – vary shapes and sizes; chop, cube, dice, serve whole, cut with decorative cutters

8. Flavor and aroma - avoid using similar flavors and aromas in one meal – will clash Texture – way the food feels in your mouth – soft, hard, crisp, chewy; include a variety Temperature – hot foods should be piping hot; cold food should be crisply chilled; serve hot and cold foods on separate plates

9. Planning a Meal Meal Plan starts with food that takes longest to prepare; then work on other foods Can foods be prepared earlier Set table ahead of time Ask for help

10. totallytogetherjournal.com

11. Meal Schedule Decide what time you want to serve meal Count backward to determine time to start preparation

12. tbistafftraining.info

13. Weekly Meal Planning Long-range planning has several advantages – Cuts down on anxiety and time spent on deciding what to serve every day Promotes greater variety of meals Helps get the most for your food dollar Decreases unneeded trips to supermarket

14. Makes food preparation more organized and efficient Aim for balanced nutrition and variety in meals and snacks Set aside a regular time and place for meal planning Ask family members about plans for the week – know when have meetings, practice to plan when to eat

15. Check refrigerator, freezer, and cabinets to see what have on hand Check newspaper ads for foods on sale Plan nutritious snacks as well as meals

16. When you have menus planned, prepare a grocery list Weekly planning is well worth the initial investment of time ( can be used over and over)