meal pattern menu planning. menu planning principles basic menu planning principles are a great...

Meal Patte

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Menu Planning

Meal Pattern Menu Planning

Menu Planning Principles

Basic menu planning principles are a great starting point to meet both food preferences and the nutritional needs of your participants.


5 Basic Menu Planning Principles

1. Strive for balance2. Emphasize variety3. Add contrast4. Think about color5. Consider eye appeal


STRIVE FOR BALANCE

Balance Flavors in appealing ways:

– Avoid serving many strong flavored foods in a meal.

– Serving only mild flavored foods may make a meal bland and unappealing.


STRIVE FOR BALANCE

Examples:– Spicy Meal: Italian sausage

lasagna, garlic bread, mexicali corn,spinach salad, milk

– Bland Meal: Baked chicken breast, white rice, mashed potatoes, roll, pears, milk.


STRIVE FOR BALANCE

Balance higher fat foods with lower fat foods:

– Avoid having all high fat entrées during the same week.

– Balance out higher fat entrées with lower fat side dishes.


STRIVE FOR BALANCE

Example:– Entrée: Grilled ham and

cheese sandwich– Sides: Steamed carrots and

fresh strawberries (instead of scalloped potatoes and peach cobbler)


EMPHASIZE VARIETY

Include a wide variety of foods from day to day:

– Avoid keeping a “scheduled” day for specific items.• Lasagna every Monday• Tacos every Tuesday,etc.


EMPHASIZE VARIETY

Vary the types of entrées you serve:– Don’t serve sandwiches

and casseroles for dinner every day


EMPHASIZE VARIETY

Include food in different forms or prepared in several ways:– Do you usually serve vegetables

raw or steamed?– What about flavorings and

spices?


EMPHASIZE VARIETY

Example: BroccoliWays to prepare:

raw steamed boiledsautéed broiled blanched

Ways to use:

salad garlic or ginger quichesoufflé w/sesame seeds pasta


EMPHASIZE VARIETY

Include a small amount of unfamiliar food in meals and snacks:

– Add a seasonal fruit or vegetable to an old favorite

– Offer a small amount of a new food in addition to the planned menu


STRIVE FOR BALANCE

Think about the texture, taste, and appearance of foods :

– Hamburger gravy, mashed potatoes, applesauce, roll and milk

– Add a crisp green salad, crunchy carrot rounds, or strips of steak for a more appealing meal


STRIVE FOR BALANCE

Avoid offering too much of the same types of foods in a meal:

– Starchy: chicken pasta, baked potato, breadstick, corn, milk

– Sweet: Honey glazed ham, baked yams, apricot cous cous, roll, strawberries, and milk


STRIVE FOR BALANCE

Use different combinations of shapes and sizes of foods:

– Cubed meat, diced potatoes, mixed vegetables, fruit cocktail isn’t too exciting

– Whole food, cubes, mounds, shredded bits, strips should all be combined in a meal


THINK ABOUT COLOR

Avoid using food of all the same color in a meal:

– Turkey, white rice, white bread, cauliflower, pears, and milk all lack color


THINK ABOUT COLOR

Use color foods, like fruits and vegetables to add natural color:

– Broccoli with mashed potatoes, a tomato slice on macaroni salad, green peppers to corn


THINK ABOUT COLOR

Sprinkle herbs and spices on bland foods for both taste and color:

– Cinnamon on canned fruit– Paprika on vegetables or potatoes– Basil, parsley, or cilantro


CONSIDER EYE APPEAL

Visualize the entire presentation:

– Consider the color of the dishes or trays that will be used

– Don’t forget about making the meal setting appealing, with table clothes and seasonal decoration, if possible


CONSIDER EYE APPEAL

Plan the way you will place the items on the plate:

– Visualize how it will look when it is served

– Place foods next to each other that “go”, like bread and pasta, not pears

Parts of a Meal:

• Appetizers: Include fruit/vegetable juice, raw fruits/vegetables, soup, sea food, etc.

• Main dish: A main dish can be meat, seafood, poultry, a salad, an omelet, pancakes or a casserole

• Accompaniments: Vegetables, breads, rolls, sauces, relishes.

• Salad: Tossed vegetable or fruit, jellied.• Dessert: Cakes, cookies, pies, puddings,

Family Differences

• Family Size: This affects the amount of money needed, the preparation time, and the style of table service preferred.

• Age: Babies, children, teenagers and parents need different foods and don’t eat the same amount.

• Activity Level: With more exercise, the body requires more energy.

• Food Preferences: All families don’t like the same kinds of foods because of culture and traditions.

• Time: Recipes vary greatly in preparation time required. When there is little time, fix foods requiring little time.

• Special Diets: Health considerations such as diabetes, high blood pressure, lactose intolerance, ulcer, stroke, and heart problems influence what people eat. What are some examples of foods some people must limit and why?

• Food Budget: If money if limited, foods from basic ingredients prepared from scratch may be a better choice than fast-food or convenience foods. Some families don’t realize this and the fact that they could help themselves out of a trying financial situation with their food budget.

Shopping Tips

• Fruits and vegetables in season are generally at their lowest price.

• Plan menu around grocery ads.• Make a weekly menu plan.• Make a list and use it—Keep to it. If

you plan to eat out, then eat out and budget for it!

meal pattern menu planning. menu planning principles basic menu planning principles are a great...

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