Name______

Due Date: Jan. 3, 2014 Hour______

Meal Planning Project

Part of the study of food in this course will include your planning and preparing a meal at home for your family and friends. You will base your meal on many things. In order to start, you need to begin with the following steps.

  1. PLAN 3 NUTRITIOUS MEALS FOR YOUR FAMILY. (Breakfast, Lunch, and Dinner)

**************ONLY MAKE ONE MEAL!!!!!!!!!!!*******************

  1. CHECK WITH YOUR FAMILY TO PLAN A WELL-BALANCED MENU WHICH WILL SUIT THE TASTES, NEEDS, AND BUDGET OF YOUR FAMILY.
  2. YOU WILL SHOP FOR GROCERIES. (Include receipt in project)
  3. YOU WILL MAKE OUT A WORK SCHEDULE.
  4. YOU WILL PREPARE THE MEAL AND SET THE TABLE.
  5. YOU WILL DEMONSTRATE PROPER TABLE ETIQUETTE/MANNERS.
  6. YOU WILL CLEAN UP AFTER THE MEAL.
  7. YOU WILL SHOW ME THE FOLLOWING BEFORE YOU PREPARE THE MEAL:
  1. MENU of all 3 meals with RECIPES of what you decide to make
  2. FOOD PYRAMID LIST AND NUTITIONAL ANALYSIS
  3. GROCERY LIST
  4. WORK TIME SCHEDULE
  1. YOU WILL TURN IN TO ME A CREATIVE BINDER INCLUDING THE FOLLOWING:
  1. CORRECTLY WRITTEN MENU AND RECIPES
  2. WORK TIME SCHEDULE
  3. LISTED ITEMS IN EACH FOOD GROUP IN PYRAMID AND NUTRITIONAL ANALYSIS
  4. GROCERY LIST (Include receipt)
  5. YOUR EVALUATION OF THE PROJECT (Any problems you encountered, what went well, what success you had, etc.)
  6. WRITTEN COMMENTS FROM EACH GUEST
  7. PICTURES OF YOU SHOPPING, PRPARING, SETTING YOUR TABLE, FINISHED TABLE SETTING, GUEST ENJOYING MEAL, CLEANUP, ETC.

*IF THIS IS NOT POSSIBLE WITH YOUR FAMILY, SEE ME IMMEDIATELY FOR ALTERNATIVE ASSIGNMENT.

Planning Menus

When planning menus, consider the following:

  1. Nutrition:The food necessary for good health that is available.
  2. People: The number of people, their ages, health, occupations, activities, likes, and dislikes.
  3. Budget:How to get the most out of the amount of money allowed for food without exceeding that amount.
  4. Time: How long it will take to prepare a meal, the amount of experience you have had, and the amount of time you have available.
  5. Variety:In the kind of food, the color, the size and shape, the texture, the flavor, and the methods of preparation.

Writing a Menu

  1. List the foods in the order in which they are to be served.
  2. List together foods that are to be served together.
  3. List the beverage last of with the dessert.
  4. Capitalize the names of all the dishes.
  5. Leave a margin around the last.
  6. Use the formal balance when listing foods.

In America, most people eat three meals a day: breakfast, lunch, and dinner (or breakfast, dinner, and supper). The heaviest meal of the day is called “dinner” whether it is served in the evening or at noon. When dinner is served in the evening, the noon meal is called “lunch”. If dinner is eaten at noon, the evening meal is called “supper”.

MENU- a list of the foods to be served at one meal.

COURSE- the food served at any one time during the meal.

Correct Menu Form

CAPITALIZE all words except: with, in, etc.

Foods are listed in order they are served

Exceptions:

  1. Juice as an appetizer is listed first.
  2. Center the meal. Use all food groups.
  3. All other beverages are listed last.

Menu Patterns

Breakfast

Light:FruitFruitAdequate for those people who do not use a Cereal Bread great deal of energy. Beverage Beverage

Medium:FruitFruitMost adults and growing boys and girls who are Cereal Eggs only moderately active eat a medium breakfast. Bread Bread Beverage Beverage

Heavy:Fruit FruitActive adolescents and adults who do heavy, Cereal Cereal active work should eat a heavy breakfast. They Eggs Eggs use a great deal of energy and need the extra Beverage Bread nourishment. Beverage

Lunch

Very Light:Main dish (soup, salad, or sandwich) Bread Beverage

Light:Main dish (sandwich, salad, or hot dish) Bread Salad or Dessert Beverage

Medium:Main dish (sandwich or hot dish)EXAMPLE: Salad Chicken Salad Sandwich Bread Baked Cheese and Rice Dessert Waldorf Salad Green Beans Beverage Frozen Yogurt with Fresh Raspberries Skim Milk Water

Heavy:Soup Main dish Salad Bread Dessert Beverage

How heavy a lunch is depends to some extent upon the amount of food that is served at the other two meals. It is better, however, to keep all three meals about the same size.

Example Recipe

Breaded Ranch Chicken

¾ cup crushed cornflakes

¾ cup grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (2lbs.)

½ cup butter or margarine, melted

In a shallow bowl, combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in the melted butter then roll in cornflake mixture to coat. Place in a greased 13x9x2 in. baking dish. Bake uncovered at 350˚F for 45 minutes or until chicken juices run clear. Makes 8 servings.

Food Pyramid List

Breads and CerealsMeat, Fish, Eggs, Poultry, and Legumes

  1. 1.
  2. 2.
  3. 3.

FruitsVegetablesMilk and Dairy

  1. 1.1.
  2. 2.2.
  3. 3.3.

A Guide to Good Nutrition

Key Nutrient / Why Needed / Examples
Protein / Builds and maintains all tissue. Helps regulate body processes. Supplies energy. / Meat, poultry, fish, eggs, milk, cheese, dried beans and peas, peanut butter
Carbohydrates / Supplies food energy, Spare protein for tissue building and repair. / Cereals, breads, rice, pasta, fruits, sugar, honey
Fats / Supplies food energy in compact form, (Weight for weight supplies more than twice as many calories as protein and carbohydrates). Carries fat-soluble vitamins. / Meats, dairy products, butter, margarine, salad, dressing, oil
Fiber / Helps maintain regularity. Important for reducing risk of many chronic diseases. / High fiber cereals, fruits, vegetables
Water / Important part of all cells and fluids in the body. Carrier of nutrients and waste from cells in the body. Aids in digestion and absorption of food. Helps to regulate body temperature. / Water, beverages, fruits, vegetables (Most foods contain some water)
Vitamin A / Helps eyes adjust to dim light. Helps keep skin healthy. Promotes growth. / Dark green and deep yellow vegetables, fortified cereals , fortified milk, liver
Beta-carotene / Form of vitamin A. / Dark green, leafy and yellow-orange vegetables and fruits, some fortified cereals
Thiamin
(Vitamin B1) / Helps body cells obtain energy from food. / Pork, other meats, fish, poultry, eggs, fortified cereals, whole grains, enriched breads
Riboflavin
(Vitamin B2) / Helps cells use oxygen to release energy from food. Helps keep eyes healthy. / Milk, cheese, fortified cereals, meats, fish, eggs, dark leafy greens
Niacin / Helps the cells of the body use oxygen to produce energy. / Fortified and whole grain cereals, meat, fish, poultry, peanuts
Vitamin B6 / Functions in protein metabolism. / Meats, meat alternates, bananas
Folacin
(Folic acid) / Used in formation of new cells. / Leafy green vegetables, legumes, seeds, some fortified cereals.
Vitamin B12 / Used in formation of new cells. Helps keep nervous system healthy. / Animal products (meat, fish, poultry, shellfish, milk, cheese, eggs)
Vitamin C
(Ascorbic acid) / Make cementing materials that hold body cells together. Helps in wound healing. Helps build and maintain bones and teeth. Helps cells use oxygen to release energy from food. / Citrus fruit (oranges, grapefruit), strawberries, brussels sprouts, green peppers, some fortified cereals
Vitamin D / Helps body use calcium and phosphorus to build and maintain strong bones and teeth. Important in growth. / Fortified milk of margarine, direct sunlight produces vitamin D in the body (unique because it can be produced by the body)
Vitamin E / Antioxidant. (Prevents oxygen from combining with and damaging other substances such as vitamin A and unsaturated fats.) / Nuts, seeds, plant oils, margarine, some fortified cereals
Calcium / Helps build and maintain bones and teeth. Helps blood clot. Helps nerves, muscles, and heart to function properly. / Milk, yogurt, cheese, ice cream, leafy green vegetables
Iron / Combines with protein to make hemoglobin to carry oxygen from the lungs to other parts of the body. / Meat, fortified cereals, dried beans and peas, dark green leafy vegetables, dried fruit

Grocery List

Lab Manager______Lab Date______

List the product name and the amount needed under the proper heading.

Fresh Produce: / Canned Goods:
Dairy Products: / Staples:
Meat, Fish, and Poultry: / Spices, Seasonings, etc. :
Frozen Goods: / Bakery:
Miscellaneous:

Sample Work Schedule

3:30pSet Table

4:00pAssemble ingredients and equipment

4:25pScrub potatoes, put in oven, and set oven to 375° F

4:40pPrepare chicken and put in the oven

5:00pPrepare salad and put in refrigerator

5:30p Prepare green bean casserole and put in the oven

5:45pPut refrigerator rolls in pan and put in the oven

5:50pPut tea kettle of water on stove to heat

5:55pPour milk into glasses and put butter on table

6:00pEat dinner

After dinner is eaten:Prepare sundaes

8:30pClean up

Student Meal Assignment Home Grade Sheet

Please put a check or comment beside any item you feel appropriate. Both negative and positive and negative comments can be good.

Flavor:

Ingredients blend to bring out flavorToo many strong flavors or distinctive flavors All bland flavors No tart or acid flavors Repetition of flavors Too many sour flavors Too many sweet flavors

Color:

Good varietyNo contrast or variation Use of unnatural colors Clashing or unpleasant colors

Texture:

Good varietyToo many chewy foods Too many soft foods Lack of variety Too many crisp or crunchy foods

Preparation and Type:

Good varietyNo main dish Too many foods prepared the same way Too many starches Too many of the same type of fruits and vegetables

Temperature:

Hot foods hotToo many dishes the same temperature Cold foods cold

Table Presentation:

Table set properly Missing pieces of silverware

Additional Comments:

______

Student Signature

Guest Meal Assignment Home Grade Sheet

Please put a check or comment beside any item you feel appropriate. Both negative and positive and negative comments can be good.

Flavor:

Ingredients blend to bring out flavorToo many strong flavors or distinctive flavors All bland flavors No tart or acid flavors Repetition of flavors Too many sour flavors Too many sweet flavors

Color:

Good varietyNo contrast or variation Use of unnatural colors Clashing or unpleasant colors

Texture:

Good varietyToo many chewy foods Too many soft foods Lack of variety Too many crisp or crunchy foods

Preparation and Type:

Good varietyNo main dish Too many foods prepared the same way Too many starches Too many of the same type of fruits and vegetables

Temperature:

Hot foods hotToo many dishes the same temperature Cold foods cold

Table Presentation:

Table set properly Missing pieces of silverware

Additional Comments:

______

Guest Signature

Meal Planning project Rubric

20 / 15 / 10 / 5
Menu / Balanced menu for breakfast, lunch, and dinner; approved by teacher / Balanced menu; not approved by teacher / Menu incomplete; not approved by teacher / No menu; not approved by teacher
Recipes / All recipes included with measurements, ingredients, directions, and serving sizes / All recipes included; lacking one of the components / All recipes included; lacking two or more of the components / Not all recipes included; lacking components
Work Time Schedule / Detailed; day, time, and logical sequence of activities / Partially detailed; day, time, and sequence of activities / Lacking details and some sequence of activities / No work time schedule included
Food Pyramid List / Categorized by food group; breakfast, lunch, and dinner / Partially categorized by food group; breakfast, lunch, and dinner / Incorrect categorization or missing food / No food pyramid list included
Nutritional Analysis / Categorized food for all meals including 6 food groups, serving sizes, calories, and major nutrients / Partially categorized food for all meals including 6 food groups, serving sizes, calories, and major nutrients / Lacking one or more of the required components / No nutritional analysis included
Grocery List / Categorized by section; includes quantities and grocery store receipt / Categorized by section; includes quantities, not grocery store receipt / Partially categorized by section; does not include quantities or grocery store receipt / No grocery list or receipt included
Presentation / Creative binder; includes all pictures;
Correct and creative table setting / Binder; includes all pictures; 1 or 2 table setting pieces placed incorrectly / No binder/stapled together; includes partial pictures; incomplete table setting / No binder or pictures included; No evidence of correct table setting
Evaluation / Self and guest evaluations included / One evaluation not included / Evaluations incomplete / No evaluations included

Teacher Comments: