Transcript Planning Meals

Planning
Meals
Chapter 11
Meal Manager
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Someone who uses resources to reach goals related
to preparing and serving food
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A meal manager will use resources to reach the
following goals
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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
Meal Patterns
 Meal
Pattern – an outline of the basic
foods normally served at each meal
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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
Breakfast
 Eating
breakfast avoids mid-morning
 Good
opportunity to work in Vitamin C
slump
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Fruit or Fruit juice is an excellent source
 Breakfast
should provide a small amount
of fat to help stay with you throughout the
morning
Lunch
 Good
meal managers make use of
leftovers during lunch
 Use
leftovers to prepare salads,
casseroles, and sandwiches
Dinner
 For
most people it is the one meal where
they can eat leisurely and share with
family member
 Often
 May
a heavier meal than lunch
serve a new dish or common foods in
new ways
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
Planning a Meal
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Menu – a list of the foods to be served at the
meal
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Course – a part of a meal made up of all the
food served at one time
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Appetizer
Salad
Main
Dessert
Etc…
Planning a Meal
1.
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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