Transcript Meal Planning - Davis.k12.ut.us

Meal Planning
Meal Planning Elements
• Follow MyPlate Standards
• Follow Dietary Guidelines
• Make it Aesthetically Pleasing
Dietary Guidelines
• Eat nutrient dense foods.
• Balance calories to manage weight.
• Reduce sodium, fats, alcohol, and added
sugars.
• Increase intake of vegetables, fruits, whole
grains, seafood and use oils instead of solid
fats.
• Create healthy eating patterns that meet
your nutritional needs and have the correct
amount of calories.
• Include physical activity as part of healthy
eating patterns.
MyPlate
• Fruits and Vegetables
• How can we incorporate fruits and
veggies into our eating?
– What are the recommendations for fruits?
– What are the recommendations for
vegetables?
MyPlate
• Grains
– What are the
recommendations?
– Think about each
meal! Ask yourself
“What can I add to
incorporate grains?”
– What type of grains
should we choose?
MyPlate
• Protein
– What are the
recommendations?
– Usually appears as
the main dish
– What are some
examples
– Do custards and
baked goods count
as protein? Why?
MyPlate
• Dairy
– What are the recommendations?
– What are some examples?
– Could it be served as a beverage?
Aesthetically Pleasing
• What does aesthetically mean?
– Beautiful
– Pleasing in appearance
• How can we make our dishes
aesthetically pleasing?
Color
How can we incorporate color into
what we eat?
Texture
How do textures differ?
How can we incorporate more texture into
our food?
Temperature
Think about your food…..
• What needs to be hot?
• What needs to be cold?
Flavor
Why does flavor matter?
Size and Shape
How does size and shape
affect a food product?