1. pLANNp
PLANNING MEALS

2. PLANNING MEALS
Meal management involves using resources of skills, money, and time to put together nutritious meals.
A meal manager must plan well-balanced menus; shop for healthful, economical foods; and prepare meals in the time available.

3. Planning meals How do you plan great meals? Cookbooks Magazines
Food sections of newspapers
Recipe collection

4. Meals Five factors when you plan meals Nutritious and appealing
Suit your cooking skills
Food budget
Available preparation time
Foods you eat provide your body with carbohydrates, proteins, fats, minerals, vitamins, and water.

5. Using a pyramid meal pattern
A meal pattern is a guide that outlines the basic foods normally served at a meal.
Currently pattern is:
Grains 6 oz.
Vegetables-2 ½ c
Fruits 2c
Milk 3c
Meat/bean-5 ½ oz.

6. Using a Pyramid Meal Pattern
Use a meal pattern based on the Pyramid. This will help you make sure you get your total recommended number of servings each day.
Write down everything you ate yesterday. Then evaluate whether or not your meals and snacks followed the meal pattern described in Pyramid Meal Pattern.

7. Nutrition Do you eat enough vegetables?
What are some ways you could work more vegetables into your diet?
Fruit drinks and punches are not the same as fruit juice. They may contain much more sugar.

8. Variety in Meals
Color, flavor, texture, shape, size, and temperature are important points to consider in planning meals with variety.
Attractive meals
Delicious
Choosing foods that appeal to the senses (sight, smell, and taste) will make meals enjoyable.

9. Variety in Meals Color adds eye appeal to meals
Garnishes can add color and variety to a meal
Vary the flavors of food items to avoid repeating one flavor
Flavor of foods should complement each other
Use well-liked combinations of foods that taste good together

10. Variety in Meals
Plan to include foods that differ in temperature as part of the meal plan
Use your creative flair to combine a variety of shapes and sizes in your meals
Texture of foods should offer variety.
Crisp, tender, soft, creamy, smooth, crunchy, and chewy
Serve three textures

11. Variety in Meals
Variety in colors, flavors, textures, and shapes plays a role in foods of all cultures
Culture and society have been influencing people’s food choices
Regional and cultural influences

12. When You are the Meal Manager
Cooking skills
Food budget
Energy cost
Preparation time
Eating schedules
Convenience food are food products that have some preparation steps done to them
Frozen dinners

13. 15-2 Shopping for Food

14. Planning and organize a shopping list
Shopping for food is an important part of meal planning
Must decide what to buy, where to shop, and how much will meet you needs
Must be able to evaluate the quality of food product
Shopping list is a detailed list of the kinds and amounts of food you want to buy.
Save three valuable resources time, energy, and money

15. Preparing a Shopping List
Write shopping list before you go grocery shopping
Review all the recipes you are planning to prepare
Use store ads to write a shopping list that will save you money by taking advantage of advertised specials
Organizing your shopping list according to the grocery store’s layout

16. Deciding Where to Shop Most common types of food stores Supermarkets
Discount supermarkets
Specialty stores
Convenience stores
Supermarkets sell a wide range of food and household products
Lower prices
Services offered check cashing, home delivery

17. Shopping
Discount supermarket warehouse supermarkets sell foods and household items at discounted prices
Less variety and fewer customer services
Specialty stores specialize in carrying one type of food items
Seafood store
Bakery

18. Shopping
Convenience stores offer convenient locations, longer hours, and fast service
Selection is limited, and prices are higher
Conveniences are worth the cost
Does the store offer courteous service and helpful employees?
Is the store clean and well maintained?
Are meats, produce and dairy products always fresh?

19. Shopping
Does the store stock a variety of foods in various package sizes to meet your needs?
Is the checkout fast and efficient?

20. Deciding How Much Food to Buy
Food budget
Three other factors you will want to consider are:
Serving sizes
Storage space
Shelf life
how have some supermarkets included “specialty stores” within their stores? Why do you think they do this?

21. Recognizing Quality in Foods
To be a good shopper, you must be able to recognize quality
One way to select the best value in meats is to compare quality.
Look for the quality best suited to your needs
Wise buying includes knowing which quality is best suited to your needs

22. Quality Foods National brands are often advertised nationwide
High quality
Cost more
House brand are brands that are sold by a store or chain of stores
Quality is similar to national brand
Generic products have plain labels containing only the names of the products and other required label information

23. Quality foods
Products are nutritionally equivalent to national and house brands
Often cost less than branded products
Damaged packaging can affect the quality of any food product
For best quality avoid buying damaged packages
Generic products are characterized by their plain labels

24. 15-3 Buying Information

25. Buying Information
Resources available to help you get the most for your food dollars
Resources
Unit pricing
Open dating
Package labeling
Unit pricing shows the cost per standard unit of weight or measure
Unit pricing labels are usually posted on the shelves beneath food items

26. Unit Pricing
Open dating this dating process gives you information about the freshness of foods
Four forms
Pack date tells you when the food was processed
Pull date is often used on dairy products and cold cuts
Is the last day a sore should sell the product
Freshness date the end of the product’s quality peak, product can be used beyond this date

27. Unit pricing
Expiration dates appear on products such as yeast or baby formula
Is the last day a product should be used or eaten
Unit pricing allows you to compare prices of various products

28. Food Labeling Food label must include
Can learn a great deal about the foods you buy by reading labels.
Food label must include
The common name of the product and its form, such as whole, sliced, or diced
The net contents or net weight
The name and address of the

29. Food Label Manufacturer, packer, or distributor A list of ingredients
Ingredients must be listed in descending order by weight
Storing, or packaging
Additives must be proved safe for their intended uses
Food additives are substances that are added to food for a specific purpose
added during any phase of producing, processing

30. Nutrition Facts Panel
Designed to help consumers choose healthful diets
Serving size
Servings per container
Calories per serving and calories from fat
Nutrients per serving, including total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, and protein
Percent Daily Values of nutrients based on a 2,000 calorie diet

31. Universal Product Code
This is a group of bars and numbers that contains price and product information
Other Sources of Information
FDA
USDA
Extension agent
FACS teacher
Web sites

32. 15-4 Storing Foods

33. Storing Foods
Storing food properly is just as important as selecting it.
Types of foods you buy will determine the proper storage method
Refrigerator
Freezer
Shelf

34. Storing Foods
Most foods kept in the refrigerator should be packaged in airtight wraps or containers
Frozen foods should be labeled and dated so they can easily identify them and avoid storing then too long

35. Storing foods
Food rotation store the freshest food at the back of the shelf, use the oldest foods stored at the front of the shelf first
Retort packaging foods are sealed in foil pouches and then sterilized
Shelf-stable entrees
Shelves for up to six months
Aseptic packaging in this type of packaging, foods and containers are sterilized separately then the food is packed in the container in a sterile chamber