Meal planning presentation

MEAL PLANNING

FOOD PREPARATION AND SERVICE

Creator: Josiah Bent

INTRODUCTION In this presentation, the various Caribbean food groups will be

established and its nutritive values. The different factors in meal

planning that will promote nutritional balance for age and various

health conditions. In addition, ways in which nutrient loss can be

reduced in meal planning. Finally, how the energy and nutrient

levels may be controlled in fats, sugar and salt.

CARIBBEAN FOOD GROUPS AND THEIR NUTRITIVE VALUES

Food groups refers to a classification given to foods that living

organisms consume, namely humans and animals. There are six

basic food groups present in the Caribbean; Staples, Food From

Animals, Fats and Oils, Legumes and Nuts, Fruits, and

Vegetables.

CARIBBEAN FOOD GROUPS AND THEIR NUTRITIVE VALUES CONT’D

Staples, otherwise called starchy foods, contains some amount of

minerals and sometimes a small amount in vitamins. However all

staples are known for richly containing carbohydrates. Carbohydrates

is the energy giving nutrients as this provides the human system with

glucose which the body’s blood cells convert into energy.


Food From Animals, as the name suggests, are food that are obtained

from animal whether in a direct sense or in an indirect sense. Direct

sense would refer to the literal flesh that is from an animal and the

indirect sense would refer to food that has been processed which contains

traces of animal such as butter, cheese. Protein is the major nutrient

found in this food group, and the primal function of protein is growth

and development.


Fats and Oils, given away by its name, contains rich traces of the

nutrients fats. This nutrient is responsible for creating a reserve for

energy in the body when carbohydrate is not present to be used. Fat

also plays the role of keeping the body warm by creating a layer of

body fat which regulates the body temperature during cold climates.


Legumes and Nuts, a food group in which has no specific or major

nutrient that is found in its bio-makeup. It contains, however, fats that

are found in nuts; peanuts, cashews, almonds. It has a fair amount of

mineral in legumes; peas, beans, etc. These that are found in legumes

and nuts are proven to aid in strengthening the immune system and

fighting against harmful aliens inside the human body.


Fruits and Vegetables are two separate Caribbean food groups but

contains traces in similar nutrients for both. Fruits are known for

richly containing vitamins that are good on fighting diseases, aiding

eye sight, etc. Vegetables on the other hand is known for containing

rich amounts of minerals which aid in proper development of the

human body.

PRINCIPLES OF MEAL PLANNING Acknowledging nutrition is an important principle of meal planning. A

family may have members of all age groups like infant, adolescent, adult,

pregnant lady, old person, etc. Nutritional requirement of each member

may differ. Hence it is necessary to consider the daily nutritional

requirement of each member. The same principle goes for those who have

chronic illnesses as persons such as diabetics, hypertensive etc., are must

be receiving a different type of meal and must be prepared according to the

restrictions and requirements of the illness.

MEAL PLANNING

FOOD PREPARATION AND SERVICE

Creator: Josiah Bent

INTRODUCTION In this presentation, you will learn about the different types of menus,

the menus that are allotted for the different meals for the day;

breakfast, lunch, dinner etc. The different courses of meals, the

principles of menu planning, menus for different occasions and

equipment used in meal preparation.

TYPES OF MENUSA menu is a list of dishes or food available or to be served in a restaurant or at

a function. There is six types of menus;

Static menu- this is a menu that is often laminated to ensure easy clean up.

This menu is typically separated into groups such as appetizers, soups and

salads, entrees, desserts etc. This type of menu is most common in

restaurants.

TYPES OF MENUS Du Jour menu- this type of menu features an item of the day hence

changes everyday. They are usually focused on seasonal items. These

types of menus are commonly known as chalk board menus.

Cycle menu- this type offers specific items for each day, for example each

Friday fish may be served, Italian every Saturday etc. Cycles run bi-

weekly and monthly as well.

TYPES OF MENUS Theme menu- this type of menu changes the meal served based on the theme

of the day, week, month etc. For example, “celebrating independence”

would be a theme and the meals served would be meals prepared before and

after independence (indigenous).

A’la Carte menu- this type of menu feature items sold individually, for

example, if steak is ordered, salad would have to be ordered separately and

paid for so accordingly.

TYPES OF MENUS

Table d’hote menu- this type of menu is the opposite of A’la

Carte, as table d’hote has a set price for a meal on the menu. For

example instead of everything being sold individually, a steak

with salad and other accompaniments along with a beverage

would have a set price.

MENU COURSES A course is a specific set of food items that are served together

during meal time. There are 5 basic courses however 4 is mostly

used by commercial restaurants.

Two course menu- this menu consist of the main course which

always contain a carbohydrate and protein meal along with

vegetables and accompanies the main course is either appetizer or

dessert.

MENU COURSES Three course menu- this consist of the appetizer, main course and dessert.

Four course menu- this consist of appetizer, soup or salad, main course

and then dessert.

Five course menu- this consist of soup, appetizer, salad, main course and

then dessert.

PRINCIPLES OF MENU BALANCE Aesthetics is an important factor to take into consideration when thinking

about menu balance. The food on the menu must appeal to the human

senses strongly in order to increase the meal’s desires. For example, the

colours of the ingredients used in the meal ought to be attractive to the

eyesight. The smell of the meal must be alluring to the sense of scent and

most importantly the flavour of the meal must be pleasing to the tongue.

PRINCIPLES OF MENU BALANCE The methods of preparing the meal to put on the menu must varies. It is

unattractive and not to mention unhealthy most times to have one method

of cooking being applied to the meals on the menu. For example, if

roasted bammies are on the menu as the starch then its most appropriate

to change the method of preparation for the protein. This also appeals to

the texture of the meals, whether or not it varies.

PRINCIPLES OF MENU BALANCE The format is yet another factor to consider, as to determine what meal

goes first. That is, whether light-heavy or heavy-light. There are some

persons who may lose their appetite for more food once they have had

heavy meal thus giving them the light-heavy while there are persons

who will eat a little more food after they have had a heavy meal thus

giving them the heavy-light.

PRINCIPLES OF MENU BALANCE Lastly, the other factors to take into consideration when balancing menus, are

the menu design; whether its attractive enough and if it suits the occasion, the

size of the menu; if its an appropriate size for type of occasion and also age,

the language; if its in the native language of which ever state or country the

meal will be served, print; if there may be any errors to correct, layout; what

courses are going to be served, and material; what type of substance the menu

will be made out of.

Meal planning presentation

Food

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