1. Basic Meal Planning Section 11-1

2. Journal Describe 2 of your favorite meals What flavors do each of these meals have? What textures? What colors? What shapes? What sizes?

3. Factors to Consider Nutrition How the meal fits into the day’s eating pattern ◦ Is it the main meal or just a light meal? The people who will be eating the meal ◦ Individual nutrition needs ◦ Likes and dislikes Resources

4. Resources For Meals Time and Energy Food choices and availablity Money Preparation Skills Equipment Using resources wisely often means making tradeoffs

5. Meal Appeal Usually you begin with choosing a main course Consider: ◦ Color- provide an array of colors ◦ Shape and size- vary ◦ Flavor and aroma- avoid using foods with similar flavors or aromas in one meal ◦ Texture- the way food feels when you chew it; vary texture ◦ Temperature- think about the outside temperature; serve hot food on a separate plate than cold food

6. Your Turn Create a main meal for the family in your scenario. Follow all the basic factors: ◦ Balanced Nutrition ◦ Color ◦ Shape and Size ◦ Texture ◦ Temperature ◦ Flavor and Aroma

7. Drew’s Plan ◦ To make a surprise Sunday brunch to celebrate his parent’s wedding anniversary ◦ In a magazine he found a delicious sounding recipe for french toast with a cherry topping ◦ When his parents entered the kitchen however they found Drew fuming over burned food, an empty coffee pot, and still frozen orange juice

8. What Went Wrong? No work plan and schedule ◦ After deciding on a menu, list the basic steps in preparing each item then estimate the prep and cooking time for each step; then decide the best way to combine the steps into one plan for the meal

9. A Meal Work Plan Start with the food that takes the longest Consider whether foods or tasks can be safely prepared early to cut down on last minute tasks After deciding on the work plan decide on the total time needed Make changes as necessary

10. A Meal Schedule Use the work plan to make a schedule for the meal After deciding what time you want to serve the meal, count backward to determine when you need to start

11. Your Turn Using your menu you created, create a work plan Assume your group will be preparing the meal Use the handout

12. Weekly Meal Planning Cuts down anxiety and time spent on deciding what to serve each day Decreases unneeded trips to store Promotes greater variety in meals Helps you get the most food for your dollar Makes food preparation more organized and efficient

13. Tips for Weekly Meal Planning Aim for balanced nutrition Set aside a regular time and place for meal planning Ask family members about their plans for the week Check the refrigerator, freezer, and kitchen cabinets to see what you have on hand Check newspaper ads Plan nutritious snacks as well as meals

14. Review Answer questions on p. 320 1-4