PPT-Healthy Food Shopping and Meal Preparation

with an Emphasis on Consumer Participation 1 Most importantly this training focuses on improving the quality of life and health of our consumers Practicing these methods of shopping and cooking can reduce their risk for a huge number of diseases and medical complications At the same time they can be involved in their own health and contribute to their own sense of wellbeing . Dining Services Meal Plan Guide Meal Plan RatesUltimate Access Tier $2550 UNIVERSITY OF PITTSBURGH How do I choose a meal plan?Choose your plan according to your needs. We offer a tiered meal plan s 6.02F MEAL PREPARATION STRATEGIES. Scratch. Semi-homemade / Speed-scratch. Finished / Convenience. 6.02F Meal Preparation Strategies. SCRATCH COOKING. . Meal preparation that uses a recipe and no convenience foods for most foods served.. Dining Services Meal Plan Guide Meal Plan RatesUltimate Access Tier $2550 UNIVERSITY OF PITTSBURGH How do I choose a meal plan?Choose your plan according to your needs. We offer a tiered meal plan s Revised July 2014. “The United States Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the basis of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited basis will apply to all programs and/or employment activities).   . Objectives. Understand the basic concepts of the production records. Learn about the resources available to assist in completion of production records. Learn how to use & apply the resources available to complete production records. Hawaii Child Nutrition Programs | June 2017. Objectives. Define the USDA meal pattern requirements. Discuss implementation of the breakfast and lunch meal pattern. Define food components and vegetable subgroups. Follows . all of the federal requirements to be claimed for reimbursement. . Contains all . of the . required meal components and specified quantities and meets the . dietary . specifications. Why is this Important?. Follows . all of the federal requirements to be claimed for reimbursement. . Contains all . of the . required meal components and specified quantities and meets the . dietary . specifications. Why is this Important?. Ashlee Lamar . Student Dietitian, KSU . Objectives. Meal Planning to Save Money. Meal Planning Basics. Waste Less. Plan around produce. Cooking. Store bought vs. Homemade (Time vs. money). Eat at home. (. Foods Packet Page 24). Learning Goal: To explore the four basic meal planning principles. . 1. Meal Planning Principles:. 1. Budget. 2. Nutrition. 3. Time. 4. Meal Appeal. 2. Budget. Every family has a food budget. Most families have to work hard to stay within their allotted food budget. . Completing the Commercial Kitchen Daily Meal Production Record Revised July 2014 “The United States Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the basis of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited basis will apply to all programs and/or employment activities).   Plodia interpunctata , is one of the commonest stored product pests, rivaled only by the carpet beetle in how commonly it is found indoors. This moth is found worldwide associated with human activ The Indian meal moth is one of the most common and troublesome of moths infesting stored food products. The caterpillars cause all of the damage. The larvae infest a wide variety of food products, esp Date: February 5, 2018. Time: 2:00-3:00pm CST. Presented by:. Brittany Spieker, MS RD LMNT. Nutrition Services Program Specialist. Brittany Spieker . MS, RD, LMNT. Program Specialist. Nebraska Department of Education .