1. Steps in Meal Planning

2. STANDARD 9 Identify and apply the elements of meal planning, meal management, and meal service.
Objective 1: Incorporate the current Dietary Guidelines and MyPlate when planning nutritionally balanced meals.
Objective 2: Plan, prepare and evaluate aesthetically pleasing meals.
a. Color
b. Texture c. Flavor
d. Temperature
e. Size and shape
f. Food presentation (plating)
Objective 3: Discuss the factors that influence food costs/budget when meal planning.

3. A Good Meal Includes… Following the dietary guidelines
Following the choosemyplate.gov
Maintaining nutritional balance
Making food look good to eat (aesthetics)

4. The Dietary Guidelines
Eat Nutrient Dense foods
Balance Calories to Manage Weight.
Reduce sodium, fat and added sugars, refined grains and alcohol.
Increase vegetables, fruits, whole grains, milk, seafood and use oils in place of solid fats.
Build healthy eating patterns that meet nutritional needs over time at an appropriate calorie levels.
Include physical exercise as part of healthy eating patterns.

5. Follow the recommendations of the
______________.gov
ChooseMyplate.gov

6. Grains – 6 oz.
Orange
Make half your grains whole and eat a variety of grains daily.

7. Vegetables 2 ½ cups
Green
Eat a variety
Concentrate on dark green and orange colors.

8. Fruits 2 cups
Red
Eat more whole fruits and cut down on juices.

9. Dairy 3 cups
Blue
Use low fat or reduced fat products.

10. Protein 5 ½ oz.
Purple
Choose lean cuts and variety.

11. What are some steps you can take to maintain nutritional balance?
Follow the recommendations on the choosemyplate.gov and be physically active.

12. What are Aesthetic Guidelines when working with food?
Color
Texture
Temperature
Size and Shape
Flavor and nutritional values

18. Your Family Assignment: Know the people you are feeding.
List your family members.
List two or three foods that you know they like.
List two or three foods that you know they dislike.
List food that they can not have because of a special diet. (examples on next slide.).
Food Preferences
Mom
DAD
Sister
Brother
Likes
Dislikes
Cannot have!!

19. Special Diet needs to consider:
Anemia: Low iron count in blood. Need to include high iron foods in the diet to counteract. Diabetes: Inability to process glucose from the blood. Need to watch the amount of carbohydrates in the diet. Heart Disease: Heart disease is an umbrella term for a variety for different diseases affecting the heart. As of 2007, it is the leading cause of death in the United States, England, Canada and Wales, killing one person every 34 seconds in the United States alone. Most diets will be low fat and watch total calorie amount.

20. Colorectal Cancer: Any cancer that affects the lower portion of the digestive tract. Requires high fiber diets.
Obesity: Being 20% over recommended body weight. Low fat and low calorie diets with and increase in exercise are recommended.
Osteoporosis: Brittle bones. Requires a diet high in calcium

21. High Blood Pressure: Veins and arteries constrict forcing the heart to pump harder to move blood. Low sodium diet is recommended.

22. List the activities that your family has during the week.
Based on the information that we have covered, plan a menu that would fit your families need for 1 week. * Remember to follow nutrition recommendations by the dietary guidelines and mypyramid.gov.
Monday
Tuesday
Wednesday
Thursday
Friday
Meat
CHO
Milk
Veg
Fruit

23. There are six types: U shape L Shape Corridor Peninsula Island
Kitchen Styles:
There are six types:
U shape
L Shape
Corridor
Peninsula
Island
One Wall

24. U shape

25. L Shaped

26. Corridor Kitchen

27. Peninsula Kitchen

28. Island Kitchen

29. One Wall Kitchen

30. Kitchen Organization Guidelines
Work Centers:
1. Food Preparation and Storage Center
Cooking and Serving Area
Clean Up Center

31. Time Management Guidelines
Organize your kitchen
Assemble all ingredients before beginning.
Work on several items at the same time, multi-tasking or dovetailing.
Clean As You Go!
Implement time saving shopping strategies.

32. Prepare larger quantities of food at one time and freeze for later.
Use convenience foods.
Make a work plan.

33. Recipes
Food supplies
Preparation steps
Utensils and equipment
Order of items
Activities, steps, and shortcuts.