PDF-Meal Planning Guide

1 8 00 Calorie This Meal Planning Guide is based on the Exchange System which groups foods into categories such as starches fruits vegetables milk meats and meat substitutes and fats One. This recipe makes about 11 cups of corn meal mix 1 4 cups corn meal 4 cups plain 64258our cups nonfat dry milk Put corn meal 64258our and nonfat dry milk in a bowl Stir 2 cup baking powder 1 Tablespoon salt dd baking powder and salt Stir real good 3 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.. 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.. 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. 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.. 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).   . 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]. Summary. Meal Planning . and . Menus. Menu Planning Principles. Other Considerations. Food Preferences. Holidays/Other Occasions. Climate & Seasons. Product Availability. Available Equipment. Staff Resources. (. 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. .