1. Time Management/Meal Planning Notes

2. Time Management Organize the kitchen
Assemble all ingredients and equipment before beginning
Work on several items at the same time (takes practice)
Clean up as you go!

3. 5. Implement time-saving shopping strategies (list according to location) 6. Prepare larger quantities of food at one time and freeze some for later

4. 7. Evaluate the use of convenience foods to save time; this may increase expense or lower quality 8. At times the time saved is more important than the additional expense

5. Breakfast
Oatmeal
Banana
Milk

6. Lunch
Peanut butter and jam sandwich
Carrot sticks
Apple

7. Dinner
Burger
Fries
Soda

8. What is wrong? Breakfast - All the same color
Lunch - Add a serving from the dairy group
Dinner – High in fat add a veg. and fruit, trade fries for a salad

9. A good meal will follow the following plan:
1. Follow the dietary guidelines: low sugar, fat, sodium—include whole grains, fruit,. veg. 2. Follow MyPlate. 3. Maintain nutritional balance. 4. Incorporate aesthetic guidelines

10. Incorporate Aesthetic Guidelines
Color: Look at the following meal
Fish, mashed potatoes, cauliflower, white bread, vanilla ice cream.
Is this appealing? Many colors of food are available. Color combinations can be appealing or make you lose your appetite.
Garnish for color- paprika, lemon wedge, parsley

11. Texture Look at the following meal:
Soup, milk, pudding
Avoid serving 2 or more chopped, creamed, or mashed dishes together.
Seen with the eyes and felt with the tongue. A variety adds interest.
Hard, chewy, crunchy, soft, solid, crisp, smooth, sticky, dry, moist, gritty, tough
Use combinations: Crisp cookie & soft pudding- toasted almonds & green beans

12. Flavor
Use a variety of flavors – sweet, sour, bitter, salty, etc. . .

13. Temperature Visualize the following meal
salad, fruit, ice cream
Is this appealing?
Meals are more interesting if some hot and some cold foods are served.
Temperature outside should be considered
Cold Salad w/ hot roast beef- Icy cold sherbet w/ spicy chili
Hot foods should be hot, cold foods cold

14. Size and Shape
Size as well as shape of food affects how appetizing food looks
Avoid serving several foods made of small pieces
Choose foods with various shapes and sizes
Visualize the following meal
Meatballs, peas, olives
Appealing? Use variety

15. A Meal With Appeal !!
** Remember – your eyes eat first!