PPT-Meal Planning for Seniors

A MealbyMeal Guide for Daily Nutrition Based on information from wwwnutritiongov 1 cup milk ½ cup fruitvegetable full strength juice 1 grainbread 1 serving cornbread muffin roll or biscuit. 5. meal appeal factors are…. Texture. Shape and Size. Temperature. Color. Flavor. Texture. How a food is PREPARED affects the way it feels when you chew it. Give me some examples. . To add crunch, serve carrots raw rather than cooked. Toast Italian bread slices to serve with a creamy tomato soup. 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. 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.. 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. 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…. 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. A Meal-by-Meal Guide for Daily Nutrition. Based on information from www.nutrition.gov. 1 cup milk. ½ cup fruit/vegetable (full strength juice). 1 grain/bread:. 1 serving cornbread, muffin, roll or biscuit. 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 . A Meal-by-Meal Guide for Daily Nutrition. Based on information from www.nutrition.gov. 1 cup milk. ½ cup fruit/vegetable (full strength juice). 1 grain/bread:. 1 serving cornbread, muffin, roll or biscuit. 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. .