1. Meal Management
Ch 21 notes

2. Meal Management
Involves using resources to meet goals related to preparing and serving food
The resources
Knowledge of nutrition
Knowledge of food safety
Food Preparation skills
Time
Money

3. Planning for Appeal
A meal will not satisfy hunger if no one will eat it
Considering your family’s preferences will help you plan a meal that they will find more appealing
Use variety to make meals more appealing as well
Adds interest
Different flavors, colors, textures, shapes and sizes and temperatures

4. Flavor Consider introducing your family to new foods from time to time
Ethnic foods offer a variety new flavors
Eating habits change slowly, don’t be discourages if they don’t like everything you serve
Also serve a variety of flavors in each meal
Balance Strongly flavored foods with ones that are more subtle
Spicy Burrito paired with mild pinto beans
Tart Apple slices paired with sweet caramel topping

5. Color Color appeals to the eye and stimulates appetite.
Meal of poached fish, scalloped potatoes and steamed cabbage.
How could we fix?
Sprinkle fish with paprika, change potatoes to au gratin potatoes by adding some cheese
Replace cabbage with broccoli

6. Texture Texture variety makes meals more enjoyable to eat
Creamed Turkey, mashed potatoes, and applesauce- all smooth creamy texture.
Adding crunchy, chewy or soft textures make it more appetizing
How could we change?
Roast Turkey and mashed sweet potatoes with apple wedges on a bed of fresh spinach

7. Shape and Size Shape and size affect how inviting they look
Shape: Plate filled with strips of pepper steak, French fries and carrot sticks
How could we fix?
Baked potato and sliced carrots with a pepper steak instead
Size: Vary size of food pieces
Don’t serve tuna and rice casserole with green peas and coleslaw, made up of all small pieces
Serve salad with sliced tomatoes with the casserole instead

8. Temperature Balance hot and cold food
Don’t serve breakfast with hot chocolate, scrambled eggs, toast and warm fruit cobbler.
How can we fix?
Serve cold drink and have cold fruit instead or yogurt
Make sure all foods are served at appropriate temperature
Few prefer lukewarm soup or milk that is barley cool
Safer also
Hot foods should be above 140 degrees F
Cold foods should be below 40 degrees F

9. Planning for Nutrition
Second advantage to meal planning is helps meal managers provide for nutritional needs.
No single food can provide all needed nutrients
If one person doesn't like a certain food, can find others that provide the nutrition needed
Different members of family may need different nutritional needs

10. Characteristics of Family Members
Everyone needs same nutrients but amounts vary
Age, sex, body size and activity level
Use same meal, adjust proportions
Special Diets? Low sodium for high blood pressure or no meat for vegetarians?
Dieticians can counsel a meal manager about meeting those needs

11. Nutrition Planning Resources
Resources include:
Food Guide Pyramid
Dietary Guidelines for Americans
Basic meal patterns
If you have too few or too many servings at one meal, make up for it at another meal or with snacks
Keep serving size in mind, if you eat 6-7 ounces of chicken for lunch, could skip this food group at other meals

12. Nutrition Planning Resources cont.
Breakfast generally makes up about ¼ of the day’s nutrients
Lunch and Dinner each furnish about 1/3 of the days needs
Snacks make up the rest

13. Controlling Food Costs
Third advantage of meal planning is being able to manage how much money your family spends on food
Use the following techniques to help control food costs without giving up appetite appeal or nutrients
Spending Plan
Cost Cutting Menus

14. Use a spending Plan
Budget: plan how to use your sources of income to meet various expenses
Most do on a monthly budget
Don’t spend more money then you receive!
Fixed expenses: same each month- mortgage or rent, car payment
Flexible Expenses: clothing, utility bills which vary from month to month

15. Use a spending Plan cont.
As the meal manager, have to stay within established food budget
Save all receipts to see if you are meeting this goals
Meats, gourmet foods, convenience products add to food expenses
Eating out and having frequent dinner guests add to cost too

16. Cost-cutting Menu Plans
When planning menus use less costly foods
Fruits and veggies group: fresh produce that is in stock, canned or frozen
Milk Yogurt and cheese group: nonfat dry milk
Meats/Eggs/Nuts group: peanut butter
Plan Menus that take advantage of advertised store specials
Broccoli on sale? Use it several times that week in different dishes, salad one day, casserole the next

17. Saving Time
Saving time and effort is a fourth advantage of meal planning
Often people skip meals when short on time
You can use
Organizational skills
Timesaving appliances
Food products and recipes designed to speed preparation

18. Organize work space and equipment
Store kitchen utensils close to where you are likely to use them
Keep cupboards and drawers neat
If things are difficult to get out and put away you are less likely to use them!
Ingredients on hand!
Shopping list handy so you can jot down items you need as you think of them
Avoid running to the store at the last minute

19. Use Timesaving Appliances
Food processors- chopping, grating, mixing portions of food
Pressure cookers- reduce cooking time
Slow cookers/bread machines: prepare food in the morning to be ready in the evening when you get home
Microwave ovens: reduce time when reheating leftovers

20. Select Quick and Easy Menu Items
With Planning, you can prepare many meals in 30 minutes or less
Use simple recipes with few ingredients
Keep file that family likes organized into categories
Planned use of leftovers
Double recipe and freeze other half
Meatloaf, soups, casseroles work well

21. Consider Convenience Foods
Convenience foods: foods that are bought partially or completely prepared
Examples: cake mixes, canned soups, frozen entrees
Often cost more then foods made from scratch… is it worth the cost?
Read nutrition labels! Many are higher in sodium and fat then if prepared yourself

22. Meals away from home
Food management tasks are more difficult when eating meals away from home
Still consider budget and nutrients!

23. When you pack a lunch
Advantage: include your favorite foods, use ingredients that need dietary guidelines and save money
Disadvantage: Creatively choosing what to take is not always easy, and need time to plan and pack that lunch
Sandwiches make a great packed lunch, can try different recipes and different breads for variety
Nutritional: Fresh fruits and whole grain breads

24. When you pack a lunch etc.
Pack lunch when you are cleaning up dinner night before
Have assembly line with family if you are making multiple sandwiches
Make a thermos of milk or juice
Keep food safety in mind when packing lunches
Use containers that will keep foods at proper temperatures

25. When you choose from a menu
In the US, about 40 cents of every dollar spent on food is spent on foods prepared away from home
Includes concession stands, vending machines, take out counters, and restaurants
Less control over nutrients and costs of foods
Some restaurants offer health conscious menu options

26. Fast Food
Usually supply half the days caloric needs for a teenager with one meal
Low in vitamins and fiber
High in sodium
On the other hand, excellent sources of protein and iron
Don’t have to avoid all together, balance other meals in the day

27. Tips to help meet goals when eating out
Resist urge to supersize or get double burgers
Order half size, appetizer portion, children’s or split a meal
Go easy on toppings such as cheese and bacon
Use low calorie condiments and get dressings on the side
Don’t add salt from table
Order water instead of soda
Choose fruit or non fat yogurt instead of ice cream for dessert