1. Meal Planning

2. A meal pattern outlines the basic foods served at a meal. A USDA Food Guide meal pattern includes: Grains group: 2-3 servings Grains group: 2-3 servings Vegetable group: 1-2 servings Vegetable group: 1-2 servings Fruit group: 1-2 servings Fruit group: 1-2 servings Milk group: 1 serving Milk group: 1 serving Meat and beans group: 1 serving Meat and beans group: 1 serving

3. 1. Choose the main dish 2. Select the grain foods 3. Select one or two vegetable side dishes 4. Choose the salad 5. Select the dessert and/or first course 6. Plan a beverage

5.  Activates  Size  Gender  Age Do you need more or less food than other members of your family? Why?

6.  Family income  Meal manager’s budgeting skills  Meal manager’s shopping skills  Meal manager’s time  Family food preferences  Family values

7. A budget is a plan for managing how you spend the money you receive To prepare a budget 1. record average monthly income 2. list monthly fixed expenses and the cost of each 3. list flexible expenses and their estimated costs 4. compare the total of fixed and flexible expenses with income

8.  Choose lower-priced meats  Use d r ied milk  Buy medium-sized eggs  Select canned and frozen fruits and vegetables when fresh are not in season  Buy unsweetened cereals and store brand breads  Limit use of convenience products and snack foods  Use coupons and take advantage of store specials

9. Your family’s monthly income is $3,900. Your fixed expenses total $2, 500 per month. Your flexible expenses total $1,100. You are currently spending about $350 a month for food at the grocery store. What is the current difference between your income and expenses? If you cut one-fourth of this difference from your food expenses, what will your monthly grocery budget be?

10.  Choose colors that provide a pleasing contrast  Use garnishes to add color

11.  Serve foods in combinations that have texture contrasts  Plan a balance of soft and solid foods  Avoid serving two or more chopped, creamed, or mashed dishes together

12.  Avoid serving several foods made up of small pieces  Choose foods with various shapes and sizes

13.  Plan foods that provide pleasing temperature contrasts  Serve hot foods hot and cold foods cold

14.  Choose nutritious menu items when eating out  Limit frequency of eating out to meet spending goals  Buy ready-made foods  Buy efficient kitchen appliances  Hire help

15.  Learn when, where, and how to shop for value  Learn how to creatively prepare a variety of foods  Learn how to efficiently organize a kitchen

16.  Use a computer to plan menus, store recipes, and save shopping lists.  Use convenience foods  Take time to organize the kitchen for efficiency  Make the most of cooking time by preparing extra food to freeze for later use