Meal Planning Chapter 17. Glencoe Applying Life Skills Chapter 17 Meal Planning

Transcription

1 Meal Planning Chapter 17

2 Menu Planning Considerations When planning menus consider: Meal patterns time and convenience of prep Appeal - #1 concern for most people Nutrition all people have different nutritional requirements Budget food can be costly REMINDER: It always takes an incredible amount of thought and planning for any meal

3 Meal Patterns Meal patterns vary from family to family. Set meal time vs grazing Most people set their own meal pattern, with family influence Be careful not to skip meals

4 Importance of Family Meals Family mealtimes are a chance for parents to serve as role models Encourage healthy eating habits Establish family traditions Socialize and civilize children Establishment of family unity Safety, and security for children Research shows an increased literacy and language development of children Kids who eat most often with their parents are 40% more likely to say they get mainly A's and B's in school

5 Meal Appeal People eat with their senses: Color the more color the better, adds visual interest Shape should be more than 1 shape Flavor stimulate different taste buds herbs, spices, sauces, citrus, sweets, spicy, etc. Texture include a variety; soft, chunky, crunchy, smooth, chewy Temperature a cool item paired with a hot item

6 Nutrition Great meals look and taste good and are NUTRIENT DENSE. Use MyPlate to plan your meals

7 Food Budget Food costs are a MAJOR part of a family s budget. (10-15% monthly) Make wise food decisions: Check for in season fruits and vegetables Choose whole foods instead of partially prepared or ready to eat foods Buy foods in bulk Prepare larger portions and have leftovers Page 417, Financial Literacy

8 Mealtime Timesavers Keep easy to fix foods on hand. (cut veggies, prepared pasta sauce, salad ingredients) Serve leftovers. (leftover spaghetti or rice could be used in a stir-fry) Use convenience items. (prepared or partially prepared) Be sure to watch convenience foods to ensure they are also healthful. Make meals ahead of time. (weekends, free evenings) Use fast- cooking methods. (microwave, stir-fry, broil) Create one-dish meals. (salads, hot dish, sandwiches)

9 Meals Away from Home Meals consumed away from home are usually higher in fat, calories, and cholesterol. Control meals away from home by: making healthful choices controlling portions consider appetizers Sharing taking leftover food home Be very careful to remember the calories in the chips, crackers, popcorn, or rolls/bread

10 Snacks There are many healthful snacks that you can choose. Control snacking by watching portions size, and eating nutrient-rich foods. Try not to snack when you are bored. PLAN your snacks. Turn off the television while eating. Avoid snacking one hour or less before meals. Be cautious when purchasing snacks from vending machines.

11 PREPARING MEALS AND SNACKS Chapter 17.2

12 Working in the Foods Lab Planning your meal in the foods lab is important to successful meal preparation. Preparing a meal includes planning your work, assigning jobs to lab members, making a list, and estimating time needed for each task. EVERY PERSON IN THE LAB MUST KNOW AND UNDERSTAND RECIPE.

13 Working in the Foods Lab Planning for a meal involves: listing the steps in each recipe and the time required, assigning a lab member listing any additional time needed for cooking consider the task/prep term and cooking times Consider nutrition, safety, and sanitation listing tasks with tentative starting times figuring out in by/eat by times List all ingredients needed Preparation for a meal involves: carrying out the plan on lab day according to the planning steps

14 Working in the Foods Lab Cleanup is another important part of the process. All group members MUST be involved in cleanup. Evaluation of your work is yet another important part of the lab experience that will allow you to make positive changes in the future. After each lab we will blog about the recipe and the group work and communication.

15 Working in Your Home Kitchen Preparing food at home is similar to working in the foods lab. Just like in the lab, cooking at home requires a good deal of careful planning and preparation. Make sure you double check all ingredients and all equipment

16 Homework 1. Add your name to the upper right corner of your paper along with the date. 2. Write the following two questions on your paper, SHOW YOUR WORK WHEN YOU FIGURE OUT THE ANSWER. 1. Marcus purchases one pop everyday for $1.75 at work. How much money has he spent after a year? If he cuts back drinking pop to every other day, how much money will he save in the next year? 2. Molly eats out for lunch every day of the school year (180 school days), she spends about $6.00 each day. How much money does she spend on eating out for a school year? 3. Write the following statements on the back of your paper, then answer using a minimum of 10 complete sentences for each: 1. The worst meal I have ever had is: 2. The best meal you have ever had is: 3. If I could have any meal I would choose the following items (don t forget to add WHY)