PPT-6.02 Meal Planning

PAGE 13 amp 14 Factors to consider Age amp health concerns Number being served Budgeted dollar amount for food Time amp energy available Preparation skills Equipment available Food availability. Meal Period Schedule Flex Dollars Additional Information FAQs New 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 An Analysis of Dining Economics at . Brown University. By Zach, Grace, and Liv. Background. People need to eat. Many food options around Brown University. On campus options. Joes, Ratty, V-Dub, Blue Room, etc.. 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 PAGE 15 & 16. Factors to consider. Age & health concerns. Number being served. Budgeted dollar amount for food. Time & energy available. Preparation skills. Equipment available. Food availability. Chapter 11. Meal Manager. Someone who uses resources to reach goals related to preparing and serving food. A meal manager will use resources to reach the following goals. Provide good nutrition to meet the needs of each family member. An education program for the person with diabetes. Presented by: . Lisa Cogbill, RD LD CDE. Diet versus Diabetes. Diet is a temporary fix. Meal planning is for life. Meal Planning can be a challenge. Add in diabetes, and it can seem down right daunting.  But, meal planning done right can also make life a whole lot easier.. April 24, 2015. Rick Hughes. Director. What’s On The Menu?. Maslow’s Hierarchy of Needs. Where does “learning” occur? What is “hunger’s” impact?. Wikipedia - Spring 2007. The Hunger Problem…. Requirements for Pre-K in the NSLP and . SBP. Overview. NEW. Preschool Meal Patterns. USDA Questions & Answers. Best Practices. Test Your Knowledge. *Please refer to the notes section at the bottom of each slide as you review this training.. Some foods compliment, or go together, better than others. . Macaroni and cheese. Turkey and cranberry sauce. Meal Appeal. Flavor. Flavor. describes what the food tastes like. . Sweet (candy). Sour (green apple). By: Jodi Weeber, RD, LD . Osage Beach Hy-Vee Registered Dietitian . Hy-Vee Dietitian Services . www.Hy-Vee.com. Customized nutrition consultations . Store Tours – go shopping with a dietitian! . Menu planning . 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?. [Add School Food Authority Name Here] . 1. USDA is an Equal Opportunity Provider, Employer and Lender. Today’s Agenda. Introductions. USDA Requirement. [SFA Name]. ’s Local Charge Policy. [SFA Name]. (. 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. .