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PLANNING MEALS
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.
Planning meals
• How do you plan great meals?
• Cookbooks• Magazines • Food sections of
newspapers• Recipe collection
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.
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.
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.
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.
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.
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
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
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
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
15-2 Shopping for Food
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
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
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
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
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?
Shopping
• Does the store stock a variety of foods in various package sizes to meet your needs?
• Is the checkout fast and efficient?
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?
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
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
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
15-3 Buying Information
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
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
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
Food Labeling
• 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
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
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
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
15-4 Storing Foods
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
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
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
• 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
• Retort packaging foods are sealed in foil pouches and then sterilized
• Shelf-stable entrees• Shelves for up to six
months