1. 6.02 Meal Planning PAGE 13 & 14

2. Factors to consider Age & health concerns Number being served Budgeted dollar amount for food Time & energy available Preparation skills Equipment available Food availability Food for leftovers for additional meals

3. Menus are useful tools A menu is a list of foods to be served in a meal Some menus planned with several courses Strategies for planning: Informal vs. formal menu? Select Protein food first or one dish meal Select vegetable to compliment the protein Salad, appetizer, or dessert if needed Select Beverages Order of foods - (appetizer, soup, salad, entrée, dessert = 5 course meal)

4. Time Saving Strategies If time is limited consider: Smaller pieces cook faster One dish meals – easy to prep & cook Slow cooker recipes – crock pot – cook while you are doing other things Quick cook recipes Microwave recipes Responsibilites to others – delegate tasks Cook ahead & freeze meals Use of leftovers in other meals

5. Meal Appeal MEALS SHOULD HAVE A VARIETY OF: COLORS FLAVORS SHAPES & SIZES TEMPERATURES TEXTURES

6. WEEKLY PLANNING SAVES TIME IN PLANNING & SHOPPING ASSURES ALL NUTRITIONAL NEEDS ARE MET PREPARATION METHODS CAN BE ANTICIPATED CREATIVITY AND VARIETY CAN BE INCLUDED LEFTOVERS CAN BE INCORPORATED

7. PLANNING FOR ONE ADVANTAGES: HELPS YOU NOT EAT OUT SO MUCH LOWERS THE COST OF THE MEAL CAN PREP INDIVIDUAL SERVINGS & FREEZE OTHER SERVINGS FOR LATER DISADVANTAGES: RECIPES ARE DIFFICULT TO CUT INTO A SINGLE SERVING

8. PLANNING FOR SPECIAL NEEDS COMMON HEALTH RELATED GUIDELINES TO CONSIDER: LOW-FAT DIETS LOW-CHOLESTEROL LOW-CARB LOW-SODIUM