1. Planning Meals
Chapter 11

2. Meal Manager
Someone who uses resources to reach goals related to preparing and serving food
A meal manager will use resources to reach the following goals
Provide good nutrition to meet the needs of each family member
Use planned spending to make meals fit into the family food budget
Prepare satisfying meals that look and taste appealing
Control the use of time and energy involved in meal preparation

3. Meal Patterns
Meal Pattern – an outline of the basic foods normally served at each meal
A Pyramid meal pattern includes:
2 – 3 servings of grains
1 – 2 servings of vegetables and fruits
1 serving from dairy
1 servings from meat and beans

4. Breakfast Eating breakfast avoids mid-morning slump
Good opportunity to work in Vitamin C
Fruit or Fruit juice is an excellent source
Breakfast should provide a small amount of fat to help stay with you throughout the morning

5. Lunch Good meal managers make use of leftovers during lunch
Use leftovers to prepare salads, casseroles, and sandwiches

6. Dinner
For most people it is the one meal where they can eat leisurely and share with family member
Often a heavier meal than lunch
May serve a new dish or common foods in new ways

7. Snacks
Between meal snacks can satisfy nutritional needs as well as hunger
Good managers will supplement other foods eaten during the day by adding important nutrients to the diet

8. Planning a Meal Menu – a list of the foods to be served at the meal
Course – a part of a meal made up of all the food served at one time
Appetizer
Salad
Main
Dessert
Etc…

9. Planning a Meal Choose the main dish of the main course
Select the grain foods
Select one or two vegetable side dishes that compliment the main dish
Choose a salad
Select the dessert/first course
Select a beverage