Chapter 11Chapter 11Planning MealsPlanning Meals

Part 2Part 2

The Management of The Management of FoodFood

ObjectiveObjective

• Plan nutritious menus using meal patterns based on MyPyramid.

Meal PatternsMeal Patterns

A meal pattern outlines the basic foods served at a meal. A MyPyramid meal pattern for teens includes:

• grains group: 2-3 oz eq• vegetable group: 1-1½ cups• fruit group: ½-1 cup• milk group: 1 cup• meat and beans group: 2-2½ oz eq

Planning a MealPlanning a Meal

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.

courtesy of National Pork Board

What’s Missing?What’s Missing?

breakfast

photo courtesy of Fleischmann’s Yeast

courtesy of National Pork Board

dinner

photo courtesy of Fleischmann’s Yeast

lunch

photo courtesy of Fleischmann’s Yeast

snack

ObjectiveObjective

• Prepare a family food budget.

Factors Affecting Food NeedsFactors Affecting Food Needs

• Activities• Size• Sex• Age

Do you need more or less food than other members of your family? Why?

Factors Affecting Food Factors Affecting Food PurchasesPurchases

• Family income• Meal manager’s

budgeting skills• Meal manager’s

shopping skills• Meal manager’s time• Family food preferences• Family values

Preparing a Food BudgetPreparing a Food Budget

A budget is a plan for managing how you spend the money you receive.

To prepare a budget1. record average monthly income2. list monthly fixed expenses and the cost of each3. list flexible expenses and their estimated costs4. compare the total of fixed and flexible expenses with

income

Reducing Food ExpensesReducing Food Expenses

• Choose lower-priced meats.• Use dried 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.

Apply It!Apply It!

Your family’s monthly income is $2,900. Your fixed expenses total $1,940 per month. Your flexible expenses total $1,120. 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?

ObjectiveObjective

• Plan menus with an appealing variety of flavors, colors, textures, shapes, sizes, and temperatures.

FlavorsFlavors

• Choose flavor combinations that complement one another.

• Avoid repeating similar flavors.

• Avoid serving two or more sweet, spicy, or bland dishes together.

courtesy of National Pork Board

ColorsColors

• Choose colors that provide a pleasing contrast.

• Use garnishes to add color.

courtesy of National Pork Board

TexturesTextures

• 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.

What food textures do you find most and least appealing?

courtesy of National Pork Board

Shapes and SizesShapes and Sizes

• Avoid serving several foods made up of small pieces.

• Choose foods with various shapes and sizes.

courtesy of National Pork Board

TemperaturesTemperatures

• Plan foods that provide pleasing temperature contrasts.

• Serve hot foods hot and cold foods cold.

courtesy of National Pork Board

ObjectiveObjective

• Describe resources a meal manager can use as alternatives to time and energy.

Eating Out and MoneyEating Out and Money

• 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.

Knowledge and SkillsKnowledge and Skills

• 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.

Which of these resources do you feel you most need to acquire?

Technology and TimeTechnology and Time

• 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.

Key QuestionKey Question

How will you use available resources to plan meals for your family?

Other Questions to ConsiderOther Questions to Consider

• What adjustments must be made when planning meals for people with special dietary needs?

• What are some work simplification techniques that can help meal managers control their use of time?

• What steps will help conserve resources in the kitchen?