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Lesson 5 gr.7 Tle

The document provides information on meal pattern and menu planning. It discusses that a meal pattern is a tool used to develop menus for specific age groups and ensures the required number and types of food groups are included. It also discusses how meal patterns can incorporate nutrition standards. The benefits of using meal patterns for menu planning are that they are simple, cost efficient tools that ensure nutrition requirements are met. The document also provides details on other aspects of effective meal planning like following food group recommendations, understanding aesthetic qualities of meals, and considering family differences.

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Jardine Benero
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253 views

Lesson 5 gr.7 Tle

The document provides information on meal pattern and menu planning. It discusses that a meal pattern is a tool used to develop menus for specific age groups and ensures the required number and types of food groups are included. It also discusses how meal patterns can incorporate nutrition standards. The benefits of using meal patterns for menu planning are that they are simple, cost efficient tools that ensure nutrition requirements are met. The document also provides details on other aspects of effective meal planning like following food group recommendations, understanding aesthetic qualities of meals, and considering family differences.

Uploaded by

Jardine Benero
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Meal

Preparation
Meal pattern Menu 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.
Meal Pattern and Menu
Planning
 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
low sodium, low fat, low
saturated
including: fat, and low cholesterol as
designated by State Units of Aging (SUA)
guidelines.
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 usinga
meal pattern to develop a
menu?
 Meal patterns are simple
and cost efficient tools that
ensurenumber of servings
the
food group per are met at
meal. each
Why is meal planning
 Manyimportant?
members
family
are multiple
balancing:
roles ex.)
employees, parents,
volunteer
 children,
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.
Why is meal planning
• important?
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
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
AGood Meal
I
n cludes…
 Following the food pyramid
 Following the dietary
guidelines
 Maintaining nutritional balance
 Making food look good to
eat (aesthetics)
Follow Food Guide
Pyramid
Recommendations
Food 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 2-3 servings


& nuts Group

Milk, yogurt & cheese Group 2-3 servings


(teenagers : 3-4 servings)

Fats, oils & sweets Use sparingly


Understand aesthetic
guidelines of meal
 color planning
 texture
 flavor
 temperature
 size and shape
 preparation method
 nutritional variety
COLO

R
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
COLO
R
TEXTUR

E
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
TEXTUR
E
FLAVO

R
Variety is important! Each person
9,000 tastebuds that can taste
has
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.
FLAVO
R
TEMPERATUR
 E
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.
TEMPERATUR
E
Size and
 Use Shapesizes
various and shapes.
Meatballs, peas and olives are
different colors but not different
shapes.
SIZE and
SHAPE
Heavy/Ligh
 Rich, t sweet or fatty
very foods
need to balance with lighter foods.
When planning a menu start with a
main dish, addappetizers, a
beverages, dessert that
and
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: breads,
rolls, sauces, relishes.
Vegetables,
 Salad: Tossed vegetable or fruit,
jellied.
 Dessert: Cakes, cookies, pies,
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
 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
A
Strategy-
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.
Actions are the actual ways to
carry out the strategies it
includes:
• Publicity
• Trade shows
• Advertising
• Internet presence
• Networking
• Alliances with others selling products
or services that compliment yours.
Successful marketing
of a food product depends on:
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.
Continuation…

3. The Capabilities of the Firm


 Production capabilities, limitations,
financial
management skills, strengths
and within the organization. weaknesses
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
 Desiredimage, the storage, handling and
preparation required, and label information.
6. The Economic Feasibility
 costs, price and profitability
Distribution
Strategy
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
Product Promotion

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
Prepared by:
Abano, Nieza
Alfonso,
Agudo,Senen
Kristine Claire
Al-shidhani, Saidha Ly
Bachinila, Donna
Claire

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