PPT-Master Meal Planning and Preparation

Summary Meal Planning and Menus Menu Planning Principles Other Considerations Food Preferences HolidaysOther Occasions Climate amp Seasons Product Availability Available Equipment Staff Resources. 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.. Allison Kerin MS, RD/LD. Director of Employee Wellness and Recognition. Objectives . Learn the benefits of meal planning including how it can help you save time and money. . Discuss ways to address common challenges to meal planning and possible solutions.. 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. Healthy Cooking Basics . 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! . Chapter 11. Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.. Chapter 11: Learning Objectives. Meal Planning. Sylvia . Crixell. , PhD. Catherine Applegate, BS. Today’s discussion. Healthy Dieting. Grocery Shopping. Meal Planning Services. Cooking in Advance. Adding Variety. Meal planning is an individualized process. PAGE . 13 & 14. Factors to consider. Age & health concerns. Number being served. Budgeted dollar amount for food. Time & energy available. Preparation skills. Equipment available. Food availability. 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 . 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. Chapter 11: Learning Objectives. You should be able to:. Explain what aggregate planning is and how it is useful. Identify the variables decision makers have to work with in aggregate planning and some of the possible strategies they can use. (. 3 Hours). Planning Meals Using Dietary Guidelines. Tailor the Guidelines to the specific patient/client. Choosing appropriate Dietary Guidelines:. Physician’s/Dietitian’s guidelines, prescribed specifically for the patient. Scratch. Semi-homemade/Speed-scratch. Finished/Convenience. SCRATCH COOKING. . Meal preparation that uses a recipe and no convenience foods for most foods served.. Advantages of Scratch Cooking. One can choose what ingredients go in to flavor the dish and provides maximum variety, creativity, and more flavorful in meal preparation.. (. 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. . Master PlanLand Use PlanOpen Space Plan Hydrological Plan SWA Group: www.swagroup.com