2. CHAPTER Images shutterstock.com 10 Planning Meals

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Plan nutritious menus using meal patterns based on MyPlate. Prepare a food budget. Plan menus with an appealing variety of flavors, colors, textures, shapes, sizes, and temperatures. Describe resources a meal manager can use as alternatives to time and energy. Objectives

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Provide Good Nutrition One goal of a meal manager is to provide good nutrition to meet the needs of each person eating the meal © Monkey Business Images/Shutterstock

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Meal Patterns A meal pattern based on MyPlate outlines the basic foods normally served at a meal and can provide daily nutrient needs Breakfast generally supplies one-fourth of the day’s nutrient needs; lunch and dinner each supply one-third; snacks supply the remaining needs

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Planning a Meal Meal managers may find it helpful to make menu selections in the following order: 1. Choose the main dish of the main course 2. Select the grain foods 3. Select one or two vegetable side dishes 4. Choose the salad 5. Select the dessert and/or first course 6. Plan a beverage continued

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Planning a Meal When planning for someone with special nutritional needs, a meal manager may want to work with a registered dietitian © Danicek/Shutterstock

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. In Your Opinion… What is the advantage of planning meals over simply grabbing whatever happens to be in the refrigerator or cupboard at mealtime? © micro10x/Shutterstock

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Use Planned Spending A second goal of meal management is to use planned spending Activity, size, sex, age, and health of household members affect food needs. (How do each of these factors affect food needs?) continued © Mike Flippo/Shutterstock

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Use Planned Spending Food purchases are affected by –income –meal manager’s budgeting skills –meal manager’s shopping skills –meal manager’s time –food preferences of household members –personal values continued

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Use Planned Spending Income is a major factor in determining the amount of money a household spends on food. As income increases, the use of dairy products, better cuts and meat, and bakery goods increase, and beans and rice decrease. A meal manager needs to know how similar products differ in quality and nutrition. A meal manager needs to know how to compare prices on a per serving basis

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Use Planned Spending If time and energy are limited, more may be spent on convenience foods – foods that have had some amount of service added to them Food likes and dislikes affect spending. People who eat steaks and fresh produce will spend more than those who eat casseroles and canned goods Values affect spending. Some people would rather spend their money on their goals and others value meals as entertainment. continued © Jonathan Fienstein/Shutterstock.com

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Use Planned Spending To prepare a food budget, 1. record average monthly income 2. list monthly fixed expenses and the cost of each 3. list flexible expenses and their estimated costs 4. compare the total of fixed and flexible expenses with income PREPARE A BUDGET!!! continued

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Use Planned Spending To reduce food expenses, –choose lower-priced cuts of meat –use dried milk –select canned and frozen fruits and vegetables when fresh are not in season –buy unsweetened cereals and store brand breads –limit use of convenience and snack foods

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Think Further How can money be saved when buying food in places other than a grocery store? © Brian A. Jackson/Shutterstock

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Prepare Satisfying Meals To meet the goal of preparing satisfying meals, a meal manager must –consider food preferences of diners –plan foods that provide a variety of colors –choose foods with various sizes and shapes –present food attractively continued

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Prepare Satisfying Meals To make meals satisfying, meal managers should also –choose flavor combinations that complement one another and stimulate the taste buds –plan foods that have a balance of soft and solid textures –select foods that provide pleasing temperature contrasts

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Did You Know? Temperature affects the way foods taste, with colder temperatures making flavors less pronounced Did You Know? © Jordan Tan/Shutterstock

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Control the Use of Time and Energy Meal managers need to practice conservation to make the best use of their resources when planning and preparing meals As alternatives to time and energy, meal managers can use people, money, knowledge and skills, technology, and time itself as resources continued

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Control the Use of Time and Energy Convenience foods, which may be either finished foods or semiprepared foods, have advantages and disadvantages for meal managers Discuss advantages and disadvantages of finished, semiprepared and made from scratch. continued © Ossile/Shutterstock

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Control the Use of Time and Energy Meal managers can use work simplification techniques such as prepreparation to help control their use of time and energy Work simplification = get all ingredient and equipment out before beginning, organize kitchen by storing tools in an area they are used, use the correct tool for each task Along with conserving personal resources, meal managers need to conserve natural resources, such as fuel energy and water, when they are working in the kitchen

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Think Further How can using time to plan menus help a meal manager save time? © Christopher Halloran/Shutterstock

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review 1.What are the steps for planning a meal? 1. choose the main dish of the main course; 2. select the grain foods; 3. select one or two vegetable side dishes; 4. choose the salad; 5. select the dessert and/or first course; 6. plan a beverage

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 2.What is the final step in preparing a food budget? compare the total of fixed and flexible expenses with income Review

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Give three tips for preparing satisfying meals. Answers will vary. Review

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.What are four resources meal managers can use as alternatives to time and energy? (Name four:) people, money, knowledge, skills, technology, time Review