Meal Planning and Management

1. Meal Planning and Management • The context in which families and individuals wish to eat determines how meals can be managed for the greatest satisfaction. No single pattern can be expected to be the best for all people. Instead, the person or group needs to identify the philosophy, values, and goals that provide an appropriate foundation for effective meal management.

2. Developing a philosophy • What can mealtime contribute to family communication? • How important is cost control in the food budget? • Can family meals enhance social skills of individuals • How can family meals promote the health of various family members? • Can various family members develop creativity by helping in meal preparation and service • In what other ways can family meals add to the quality of life in a family, as a group, or as an individual?

3. Values • Something considered very desirable and significant. • Examples might be health, the social value of food, cultural identity, money, time, energy, education, and creativity.

4. Goals • An objective worthy of considerable effort to achieve it. • The goal of good health might be supported by • Serving fish or poultry at least four times weekly to help reduce serum cholesterol • Controlling portion sizes by preparing smaller amounts of food to aid in weight reduction • Preparing a rich dessert no more than once a seek (again to help control weight) • Serving breakfast early enough for people to eat unhurriedly before leaving for school or work

5. Meal management consists of: • Planning • Organizing • Delegating • Implementing • Supervising • Evaluating

6. Meal planning like food choices has nutrition, economic, time, service, and individual preferences.

7. Nutrition in Meal Planning • A key goal of menu planning is to include foods that will provide adequate amounts of all nutrients essential to meet the physical needs of the individual on a daily basis

8. Dietary Reference Values • Recommended Dietary Allowance (RDA) Average daily intake levels that are sufficient to meet the nutrient requirement of nearly all (97-98%) healthy individuals in a particular life stage and gender group • Adequate Intake (AI) Recommended intake value based on observed or experimentally determined approximations of estimates of nutrient intake by a group (or groups) of healthy people that are assumed to be adequate; used when an RDA cannot be determined

9. DRIs Continued • Tolerable Upper Intake Level (UL) The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects for almost all individuals in the general population. As intake increases above the UL, the potential risk of adverse effects increases • Estimated Average Requirement (EAR) Daily nutrient intake value that is estimated to meet the requirement of half of the healthy people in a life stage and gender group

10. Dietary Guidelines for Americans Key Recommendations for the General Population

11. Adequate Nutrients within Calorie Needs • Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt and alcohol. • Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the USDA Food Guide or the Dietary Approaches to Stop Hypertension (DASH) Eating Plan.

12. Weight Management • To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended. • To prevent gradual weight gain over time, make small decreases in food and beverage calories and increase physical activity.

13. Physical Activity • Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight. • Achieve physical fitness by including cardiovascular conditioning, stretching exercises for flexibility, and resistance exercises or calisthenics for muscle strength and endurance

14. Food Groups to Encourage • Consume a sufficient amount of fruits and vegetables while staying within energy needs. Two cups of fruit and 2 ½ cups of vegetables per day are recommended for a reference 2,000 calorie intake, with higher or lower amounts depending on the calorie level. • Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups (dark green, orange, legumes, starchy vegetables, and other vegetables) several times a week • Consume 3 or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general at least half the grains should come from whole grains. • Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products.

15. Fats • Consume less than 10% of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans fatty acid consumption as low as possible. • Keep total fat intake between 20 and 35% of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils. • When selecting and preparing meat, poultry, dry beans, and milk or milk products make choices that are lean, low-fat, or fat-free. • Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose product low in such fats and oils.

16. Carbohydrates • Choose fiber-rich fruits, vegetables, and whole grains often. • Choose and prepare foods and beverages with little added sugars or caloric sweeteners, such as amount suggested by the USDA food Guide and the DASH Eating Plan. • Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar- and starch-containing foods and beverages less frequently.

17. Sodium and Potassium • Consume less than 2,300 mg (approximately 1 teaspoon of salt) of sodium per day. • Choose and prepare food with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables.

18. Alcoholic Beverages • Those who choose to drink alcoholic beverages should do so sensibly and in moderation-defined as the consumption of up to one drink per day for women and up to two drinks per day for men. • Alcoholic beverages should not be consumed by some individuals, including those who cannot restrict their alcohol intake, women of childbearing age who may become pregnant, pregnant and lactating women, children and adolescents, individuals taking medications that can interact with alcohol, and those with specific medical conditions. • Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill, or coordination, such as driving or operating machinery.

19. Food Safety • To avoid microbial foodborne illness: • Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed. • Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods. • Cook foods to a safe temperature to kill microorganisms. • Chill (refrigerate) perishable food promptly and defrost foods properly. • Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.

20. Food Guide Pyramid • For 2200 calorie diet • Bread, cereal 7 oz • Vegetables 3 cups • Fruits 2 cups • Milk 3 cups • Meat, poultry, fish, beans 6 oz • Fats, oils, nuts 6 tsp • Discretionary calories 290 calories

21. Fair Packaging and Labeling Act All package labels must contain the following basic requirements • Common name and form (peaches, sliced) • Net weight of contents • Ingredients list • Name and address of manufacturer

22. Nutrition Facts Label • Nutrition Labeling Education Act (NLEA) of 1990 was established to provide information which consumers need to make healthier food choices • Mandatory labeling for most foods offered for sale and regulated by FDA will enhance efforts targeted at risk reduction for chronic disease

23. Standard Format of Nutrition Label • Serving size • Quantitative amount per serving of each required nutrient • Amount of each required nutrient as a percent of the Daily Value for a 2000 calorie diet • Reference Values for selected nutrients based on 2000 and 2500 calorie diets • Caloric conversion information

24. Reference Serving Size All labels must use serving sizes defined as the amount customarily consumed per eating occasion. Nutrients are given on the label based on the serving size provided on the label

25. Nutrients Required on the Nutrition Label Total calories Calories from fat Grams of total fat Grams of saturated fat Milligrams of cholesterol Milligrams of sodium Grams of total carbohydrates Grams of dietary fiber Grams of sugar Grams of protein Percent Daily Value for total fat, saturated fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium and iron based on a 2000 Kcal diet

26. Daily Values Are nutrient standards derived from the Daily Reference Values (DRV) and Reference Daily Intakes (RDI). Daily Reference Values refer to fat, saturated fat, cholesterol, carbohydrates, fiber, sodium, and potassium. Reference Daily Intakes cover other nutrients including protein, vitamins, and other minerals. Daily Values are based on a daily diet of 2000 or 2500 calories and are mandatory for 10 food components while optional for 22 others. DVs are not recommended intakes for individuals because no one nutrient standard could apply to everyone.

27. Calories Per Gram The label gives the number of calories per gram of fat, carbohydrates, and protein which allows consumers to calculate the calories from each of the energy nutrients.

28. Voluntary Labeling • Fresh produce or seafoods unpackaged or packaged at retail. Labeling may be done on placards, brochures, or videos. • Food Safety and Inspection Service (FSIS) established rules for meat and poultry to parallel as much as possible the nutrition regulations of the NLEA

29. Exemptions • Foods offered for sale by small businesses • Food sold in restaurants or other establishments in which food is served for immediate consumption • Food similar to restaurant foods that are ready to eat but are not for immediate consumption, are primarily prepared on site, and are not offered for sale outside of that location

30. Exemptions Continued • Foods that contain insignificant amounts of all nutrients subject to the law such as coffee and tea • Dietary supplements except those in conventional food form • Infant formula • Medical foods • Custom processed fish and game meat • Foods shipped in bulk form • Donated foods

31. FDA Allowed Health Claims • Cancer Risk • Cardiovascular Risk • Cognitive Function • Diabetes • Hypertension • Neural Tube Birth Defects • See page 559 for specifics

32. Descriptive Terms in Labeling • FDA has defined the terms free, low, light or lite, reduced, less, high, good source, and very low • See page 560 of text for definitions

33. USDA Menu Patterns • Adult Care Meal Pattern • Child Care Meal Pattern • Menu guidelines for school lunch programs • Basically provide food type and number of servings to be provided at meals and snacks

34. Cycle Menus • Creating several weekly menus in a row set up a menu cycle. • Considerations in establishing a cycle menu include clientele, cost, taste, holiday meals, seasonal availability, nutrition guidelines, appealing menu items, balancing use of equipment, balancing workload/schedules, cycle/day sequence, and descriptive menus

35. Power Point Author Dr. Jane Ross The University of Vermont Foods and Nutrition Basic Concepts of Food