Meal Preparation

Meal patternMenu planning

Marketing Guide

Meal Pattern and Menu Planning

A meal pattern is a menu-planning tool used to develop menus for a specific age group.

It is a set of food components, food items, and minimum quantities required for a breakfast, supplement (snack), or lunch or supper for a specific age group.

In schools, meal patterns are used to create menus with the healthiest meals for students.

It should include food from each of four food groups- meat/meat alternate, vegetable/fruit, bread/bread alternate, and milk/milk alternate.

Patterns can incorporate standards including: low sodium, low fat, low saturated fat, and low cholesterol as designated by State Units of Aging (SUA) guidelines.

Meal Pattern and Menu Planning

How is a meal pattern used to develop a menu?

When developing a menu, each meal is required to include a variety of foods to assure that it contains at least 1/3 of the Recommended Daily Allowance (RDAs).

The meal pattern is a template for the menu planner. It provides a framework of foods to include.

Proper food preparation and handling should also be addressed.

What are the benefits of using a meal pattern to

develop a menu?

Meal patterns are simple and cost efficient tools that ensure the number of servings per food group are met at each meal.

Why is meal planning important?

Many family members are balancing: multiple roles ex.) parents, employees, children, volunteer

Families are trying to meet good nutritional standards.

The busier & unprepared a family is the more tendencies the family may have to develop poor eating habits.

• When planning meals for the family or guests consider the following:– Allergies– Likes and dislikes– Your Resources:

• How much time do you have for preparation• Food choices and availability• Money• Your preparation skills and equipment

– Meal Appeal– Incorporate a balance of nutrients– Modify meals and recipes for health concerns and

conditions

Why is meal planning important?

Time Management

Organize the kitchen Assemble the ingredients and

equipment before beginning Work on several items at the same

time Clean as you go Use time saving shopping

strategies Prepare larger quantities of food

and freeze some for later Use convenience foods to save

time

A Good Meal Includes…

Following the food pyramid Following the dietary

guidelines Maintaining nutritional

balance Making food look good to

eat (aesthetics)

Follow Food Guide Pyramid

RecommendationsFood Groups No. of Servings

Bread, cereal, rice & pasta Group

6-11 servings

Fruit Group 2-4 servings

Vegetable Group 3-5 servings

Meat, poultry, fish, dry beans, eggs & nuts Group

2-3 servings

Milk, yogurt & cheese Group 2-3 servings(teenagers : 3-4 servings)

Fats, oils & sweets Use sparingly

Understand aesthetic guidelines

of meal planning color texture flavor temperature size and shape preparation method nutritional variety

COLOR Many colors of food are available.

Color combinations can be appealing or make you lose your appetite. Colors that are nearly the same are dull and boring.

Example of a dinner served to special

guests:- fresh broccoli, raisin, peanut salad

(green)- cran-raspberry drink (red)- chicken cordon blue (yellow)- rolls with blackberry jam (dark

purple)

COLOR

TEXTURE What can’t be seen; it can be felt with

the tongue. A variety of textures adds interest; i.e., smooth, rough, lumpy, soft, crisp. The way food feels when you chew it, such as soft, hard, crisp, or chewy.

Some foods that have similar textures:- soup, milk, pudding- chili, stew, some casseroles,

baked beans- tacos, chips, crackers

TEXTURE

FLAVOR Variety is important! Each

person has 9,000 tastebuds that can taste sweet, bitter, sour, and salt. Smell is also important to tell small differences. Avoid using foods with similar flavors in one meal. If all the foods have a strong flavor, the combination can be unpleasant. Instead, serve both strong-flavored and mild foods for a meal.

FLAVOR

TEMPERATURE Meals are more interesting if

some are hot and some cold foods are used.

Hot foods should be served piping hot and cold foods should be crispy, chilled and served on separate plates. The temperature outside is a consideration.

TEMPERATURE

Size and Shape

Use various sizes and shapes. Meatballs, peas and olives are different colors but not different shapes.

SIZE and SHAPE

Heavy/Light Rich, very sweet or fatty foods

need to balance with lighter foods. When planning a menu start with a main dish, add appetizers, beverages, and a dessert that complements it.

Parts of a Meal

Appetizers: Include fruit/vegetable juice, raw fruits/vegetables, soup, sea food, etc.

Main dish: A main dish can be meat, seafood, poultry, a salad, an omelet, pancakes or a casserole

Accompaniments: Vegetables, breads, rolls, sauces, relishes.

Salad: Tossed vegetable or fruit, jellied.

Dessert: Cakes, cookies, pies, puddings,

Family Differences Family Size: This affects the amount of

money needed, the preparation time, and the style of table service preferred.

Age: Babies, children, teenagers and parents need different foods and don’t eat the same amount.

Activity Level: With more exercise, the body requires more energy.

Food Preferences: All families don’t like the same kinds of foods because of culture and traditions.

Time: Recipes vary greatly in preparation time required. When there is little time, fix foods requiring little time.

Special Diets: Health considerations such as diabetes, high blood pressure, lactose intolerance, ulcer, stroke, and heart problems influence what people eat.

Food Budget: If money if limited, foods from basic ingredients prepared from scratch may be a better choice than fast-food or convenience foods.

Marketing Guide

-Marketing Strategy-A marketing strategy includes

determining your target market, choosing how to position your product, deciding how your market will find out about you, creating a reason why customers should buy from you, and developing a consistent message and focus for your business.

An Effective Marketing Strategy

focuses on these Key Elements:

identifying the target market, creating a company identity, reaching the market and determining

how much it will cost to do this.

• Publicity• Trade shows• Advertising• Internet presence• Networking• Alliances with others selling products

or services that compliment yours.

Actions are the actual ways to carry out the strategies it includes:

1. The Marketing Environment This includes trends in consumer

behavior, developments in technology, competition, the economy, changes in business structures and opportunities.

2. The Goals of the Firm Launch a new business or product, maintain

market share, or expand and grow.

Successful marketing of a food product depends on:

3. The Capabilities of the Firm Production capabilities, financial limitations,

management skills, strengths and weaknesses within the organization.

4. The Target Market Who is the consumer, what are the

consumer's needs and wants, and where is the consumer most likely to purchase the product.

Continuation…

5. The Product Desired image, the storage, handling and

preparation required, and label information.

6. The Economic Feasibility costs, price and profitability

Continuation…

A distribution strategy answers the question: "How will I sell my product?“Examples A manufacturer of chocolate and chocolate products could sell: from a store-front directly to consumers customized packages and shapes for

businesses to use as gifts chocolates packaged with a store's own brand

to a supermarket chain

Distribution Strategy

This may be through the following: Advertising Price promotion Public relations activities

Pricing The pricing of the product is important.

Costs of production and overhead must be met

Product Promotion

Prepared by:

Abano, NiezaAlfonso, Senen

Agudo, Kristine ClaireAl-shidhani, Saidha Ly

Bachinilla, Donna Claire

BEEd – 4D3