Meal Planning and Management

Meal Planning and ManagementMeal Planning and Management

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

Developing a philosophyDeveloping a philosophy

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

ValuesValues

Something considered very desirable and Something considered very desirable and significant.significant.

Examples might be health, the social value Examples might be health, the social value of food, cultural identity, money, time, of food, cultural identity, money, time, energy, education, and creativity.energy, education, and creativity.

GoalsGoals

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

Meal management consists of:Meal management consists of:

PlanningPlanning

OrganizingOrganizing

DelegatingDelegating

ImplementingImplementing

SupervisingSupervising

EvaluatingEvaluating

Meal planning like food choices has Meal planning like food choices has nutrition, economic, time, service, nutrition, economic, time, service,

and individual preferences. and individual preferences.

Nutrition in Meal PlanningNutrition in Meal Planning

A key goal of menu planning is to include A key goal of menu planning is to include foods that will provide adequate amounts foods that will provide adequate amounts of all nutrients essential to meet the of all nutrients essential to meet the physical needs of the individual on a daily physical needs of the individual on a daily basisbasis

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

DRIs ContinuedDRIs ContinuedTolerable Upper Intake Level (UL) Tolerable Upper Intake Level (UL) The highest level of daily nutrient intake that is The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects likely to pose no risk of adverse health effects for almost all individuals in the general for almost all individuals in the general population. As intake increases above the UL, population. As intake increases above the UL, the potential risk of adverse effects increasesthe potential risk of adverse effects increases

Estimated Average Requirement (EAR) Estimated Average Requirement (EAR) Daily nutrient intake value that is estimated Daily nutrient intake value that is estimated to meet the requirement of half of the healthy to meet the requirement of half of the healthy people in a life stage and gender grouppeople in a life stage and gender group

Dietary Guidelines for Dietary Guidelines for Americans Americans

Key Recommendations for the Key Recommendations for the General PopulationGeneral Population

Adequate Nutrients withinAdequate Nutrients within Calorie Needs Calorie Needs

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

Weight ManagementWeight Management

To maintain body weight in a healthy To maintain body weight in a healthy range, balance calories from foods and range, balance calories from foods and beverages with calories expended.beverages with calories expended.

To prevent gradual weight gain over time, To prevent gradual weight gain over time, make small decreases in food and make small decreases in food and beverage calories and increase physical beverage calories and increase physical activity.activity.

Physical ActivityPhysical Activity

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

Food Groups to EncourageFood Groups to Encourage

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

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

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

Sodium and PotassiumSodium and Potassium

Consume less than 2,300 mg Consume less than 2,300 mg (approximately 1 teaspoon of salt) of (approximately 1 teaspoon of salt) of sodium per day.sodium per day.

Choose and prepare food with little salt. Choose and prepare food with little salt. At the same time, consume potassium-rich At the same time, consume potassium-rich foods, such as fruits and vegetables.foods, such as fruits and vegetables.

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

Food SafetyFood SafetyTo avoid microbial foodborne illness:To avoid microbial foodborne illness:

Clean hands, food contact surfaces, and fruits and Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or vegetables. Meat and poultry should not be washed or rinsed.rinsed.

Separate raw, cooked, and ready-to-eat foods while Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods.shopping, preparing, or storing foods.

Cook foods to a safe temperature to kill microorganisms.Cook foods to a safe temperature to kill microorganisms. Chill (refrigerate) perishable food promptly and defrost Chill (refrigerate) perishable food promptly and defrost

foods properly.foods properly. Avoid raw (unpasteurized) milk or any products made from Avoid raw (unpasteurized) milk or any products made from

unpasteurized milk, raw or partially cooked eggs or foods unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.poultry, unpasteurized juices, and raw sprouts.

Food Guide PyramidFood Guide Pyramid

For 2200 calorie dietFor 2200 calorie diet

Bread, cereal 7 ozBread, cereal 7 oz

Vegetables 3 cupsVegetables 3 cups

Fruits 2 cupsFruits 2 cups

Milk 3 cups Milk 3 cups

Meat, poultry, fish, beans 6 ozMeat, poultry, fish, beans 6 oz

Fats, oils, nuts 6 tspFats, oils, nuts 6 tsp

Discretionary calories 290 caloriesDiscretionary calories 290 calories

Fair Packaging and Labeling Fair Packaging and Labeling ActAct

All package labels must contain the All package labels must contain the following basic requirementsfollowing basic requirements

Common name and form (peaches, sliced)Common name and form (peaches, sliced)

Net weight of contentsNet weight of contents

Ingredients listIngredients list

Name and address of manufacturerName and address of manufacturer

Nutrition Facts LabelNutrition Facts Label

Nutrition Labeling Education Act (NLEA) of Nutrition Labeling Education Act (NLEA) of 1990 was established to provide 1990 was established to provide information which consumers need to information which consumers need to make healthier food choicesmake healthier food choices

Mandatory labeling for most foods offered Mandatory labeling for most foods offered for sale and regulated by FDA will for sale and regulated by FDA will enhance efforts targeted at risk reduction enhance efforts targeted at risk reduction for chronic diseasefor chronic disease

Standard Format of Nutrition Standard Format of Nutrition LabelLabel

Serving sizeServing size

Quantitative amount per serving of each Quantitative amount per serving of each required nutrientrequired nutrient

Amount of each required nutrient as a Amount of each required nutrient as a percent of the Daily Value for a 2000 calorie percent of the Daily Value for a 2000 calorie dietdiet

Reference Values for selected nutrients Reference Values for selected nutrients based on 2000 and 2500 calorie dietsbased on 2000 and 2500 calorie diets

Caloric conversion informationCaloric conversion information

Reference Serving SizeReference Serving Size

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

Nutrients Required on the Nutrients Required on the Nutrition LabelNutrition Label

Total caloriesTotal calories

Calories from fatCalories from fat

Grams of total fatGrams of total fat

Grams of saturated fatGrams of saturated fat

Milligrams of cholesterolMilligrams of cholesterol

Milligrams of sodiumMilligrams of sodium

Grams of total carbohydratesGrams of total carbohydrates

Grams of dietary fiberGrams of dietary fiber

Grams of sugarGrams of sugar

Grams of proteinGrams of protein

Percent Daily Value for total fat, saturated fat, cholesterol, Percent Daily Value for total fat, saturated fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, sodium, total carbohydrates, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium and iron based on a 2000 Kcal diet vitamin A, vitamin C, calcium and iron based on a 2000 Kcal diet

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

Calories Per GramCalories Per Gram

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

Voluntary LabelingVoluntary Labeling

Fresh produce or seafoods unpackaged or Fresh produce or seafoods unpackaged or packaged at retail. Labeling may be done packaged at retail. Labeling may be done on placards, brochures, or videos.on placards, brochures, or videos.

Food Safety and Inspection Service (FSIS) Food Safety and Inspection Service (FSIS) established rules for meat and poultry to established rules for meat and poultry to parallel as much as possible the nutrition parallel as much as possible the nutrition regulations of the NLEAregulations of the NLEA

ExemptionsExemptions

Foods offered for sale by small businessesFoods offered for sale by small businesses

Food sold in restaurants or other Food sold in restaurants or other establishments in which food is served for establishments in which food is served for immediate consumptionimmediate consumption

Food similar to restaurant foods that are Food similar to restaurant foods that are ready to eat but are not for immediate ready to eat but are not for immediate consumption, are primarily prepared on consumption, are primarily prepared on site, and are not offered for sale outside of site, and are not offered for sale outside of that locationthat location

Exemptions ContinuedExemptions ContinuedFoods that contain insignificant amounts Foods that contain insignificant amounts of all nutrients subject to the law such as of all nutrients subject to the law such as coffee and teacoffee and tea

Dietary supplements except those in Dietary supplements except those in conventional food formconventional food form

Infant formulaInfant formula

Medical foodsMedical foods

Custom processed fish and game meatCustom processed fish and game meat

Foods shipped in bulk formFoods shipped in bulk form

Donated foodsDonated foods

FDA Allowed Health ClaimsFDA Allowed Health Claims

Cancer RiskCancer Risk

Cardiovascular RiskCardiovascular Risk

Cognitive FunctionCognitive Function

DiabetesDiabetes

HypertensionHypertension

Neural Tube Birth DefectsNeural Tube Birth Defects

See page 559 for specificsSee page 559 for specifics

Descriptive Terms in LabelingDescriptive Terms in Labeling

FDA has defined the terms free, low, light FDA has defined the terms free, low, light or lite, reduced, less, high, good source, or lite, reduced, less, high, good source, and very lowand very low

See page 560 of text for definitionsSee page 560 of text for definitions

USDA Menu PatternsUSDA Menu Patterns

Adult Care Meal PatternAdult Care Meal Pattern

Child Care Meal PatternChild Care Meal Pattern

Menu guidelines for school lunch Menu guidelines for school lunch programsprograms

Basically provide food type and number of Basically provide food type and number of servings to be provided at meals and servings to be provided at meals and snackssnacks

Cycle MenusCycle Menus

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

Power Point Author

Dr. Jane Ross

The University of Vermont

Foods and Nutrition

Basic Concepts of Food