contact "+971)558539980" to buy abortion pills in Dubai, Abu Dhabi
meal_pattern_menu_planning_atrisk.ppt
1.
2. Meal Pattern Menu Planning
Menu Planning
Principles
Basic menu planning principles
are a great starting point to
meet both food preferences and
the nutritional needs of your
participants.
3. Meal Pattern Menu Planning
5 Basic Menu Planning
Principles
1. Strive for balance
2. Emphasize variety
3. Add contrast
4. Think about color
5. Consider eye appeal
4. Meal Pattern Menu Planning
STRIVE FOR BALANCE
Balance Flavors in
appealing ways:
– Avoid serving many strong
flavored foods in a meal.
– Serving only mild flavored foods
may make a meal bland and
unappealing.
5. Meal Pattern Menu Planning
STRIVE FOR BALANCE
Examples:
– Spicy Meal: Italian sausage
lasagna, garlic bread, mexicali
corn,spinach salad, milk
– Bland Meal: Baked chicken breast,
white rice, mashed potatoes, roll,
pears, milk.
6. Meal Pattern Menu Planning
STRIVE FOR BALANCE
Balance higher fat foods
with lower fat foods:
– Avoid having all high fat entrées
during the same week.
– Balance out higher fat entrées
with lower fat side dishes.
7. Meal Pattern Menu Planning
STRIVE FOR BALANCE
Example:
– Entrée: Grilled ham and
cheese sandwich
– Sides: Steamed carrots and
fresh strawberries (instead of
scalloped potatoes and
peach cobbler)
8. Meal Pattern Menu Planning
EMPHASIZE VARIETY
Include a wide variety of
foods from day to day:
– Avoid keeping a “scheduled”
day for specific items.
• Lasagna every Monday
• Tacos every Tuesday,etc.
9. Meal Pattern Menu Planning
EMPHASIZE VARIETY
Vary the types of
entrées you serve:
– Don’t serve sandwiches and
casseroles for dinner every
day
10. Meal Pattern Menu Planning
EMPHASIZE VARIETY
Include food in different
forms or prepared in
several ways:
– Do you usually serve
vegetables raw or steamed?
11. Meal Pattern Menu Planning
EMPHASIZE VARIETY
Example: Broccoli
Ways to prepare:
raw steamed boiled
sautéed broiled
blanched
Ways to use:
salad garlic or gingerquiche
soufflé w/sesame seeds pasta
12. Meal Pattern Menu Planning
EMPHASIZE VARIETY
Include a small amount of
unfamiliar food in meals
and snacks:
– Add a seasonal fruit or
vegetable to an old favorite
– Offer a small amount of a new
food in addition to the planned
13. Meal Pattern Menu Planning
STRIVE FOR BALANCE
Think about the texture,
taste, and appearance of
foods :
– Hamburger gravy, mashed potatoes,
applesauce, roll and milk
– Add a crisp green salad, crunchy carrot
rounds, or strips of steak for a more
14. Meal Pattern Menu Planning
STRIVE FOR BALANCE
Avoid offering too much of
the same types of foods
in a meal:
– Starchy: chicken pasta, baked potato,
breadstick, corn, milk
– Sweet: Honey glazed ham, baked yams,
apricot cous cous, roll, strawberries, and
15. Meal Pattern Menu Planning
STRIVE FOR BALANCE
Use different
combinations of
shapes and sizes of
foods:
– Cubed meat, diced potatoes, mixed
vegetables, fruit cocktail isn’t too
16. Meal Pattern Menu Planning
THINK ABOUT COLOR
Avoid using food of all
the same color in a
meal:
– Turkey, white rice, white bread,
cauliflower, pears, and milk all lack
color
17. Meal Pattern Menu Planning
THINK ABOUT COLOR
Use color foods, like
fruits and vegetables
to add natural color:
– Broccoli with mashed potatoes, a
tomato slice on macaroni salad,
green peppers to corn
18. Meal Pattern Menu Planning
THINK ABOUT COLOR
Sprinkle herbs and
spices on bland foods
for both taste and
color:
– Cinnamon on canned fruit
19. Meal Pattern Menu Planning
CONSIDER EYE APPEAL
Visualize the entire
presentation:
– Consider the color of the dishes or
trays that will be used
– Don’t forget about making the meal
setting appealing, with table clothes
20. Meal Pattern Menu Planning
CONSIDER EYE APPEAL
Plan the way you will
place the items on the
plate:
– Visualize how it will look when it is
served
– Place foods next to each other that
