PPT-8 th Grade MEAL PLANNING Principles

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 . 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. 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?. “Observing the Past, Planning the Future”. 7.9.2014. Campus Master Plan. Potomac Hill. What. . are . Planning Principles?. Preliminary Planning Principles. The planning principles will guide the development of the Potomac Hill Campus Master Plan. The planning principles address major defining characteristics of the site and provide a framework for developing land use and design concepts that respond to the project’s Purpose and Need, and Goals and Objectives. . Summary. Meal Planning . and . Menus. Menu Planning Principles. Other Considerations. Food Preferences. Holidays/Other Occasions. Climate & Seasons. Product Availability. Available Equipment. Staff Resources. Preliminary Planning Principles “Observing the Past, Planning the Future” 7.9.2014 Campus Master Plan Potomac Hill What are Planning Principles? Preliminary Planning Principles The planning principles will guide the development of the Potomac Hill Campus Master Plan. The planning principles address major defining characteristics of the site and provide a framework for developing land use and design concepts that respond to the project’s Purpose and Need, and Goals and Objectives.