Meal Planning

Major considerations facing each person who plans meals are that (1) meals are nutritionally adequate, (2) meals are acceptable and enjoyable to the family, (3) meals can be prepared within time available and (4) spending for food falls within the amount of money budgeted.

The “secret” of every successful venture is planning—and meal management is no exception. Some tips to remember when planning are:

• Plan daily menus around a reliable food guide such as the Basic 4 Food Guide found on page 4. Foods should be included from each of the four food groups and should include a variety of types of foods.
• When planning meals, the master meal manager provides unity and van-ety.

We “taste” food with our eyes even before it reaches our tastebuds. Select foods for interesting color combinations and use garnishes to make foods even more attractive. Varying the size, shape and proportions of foods served at each meal will also keep meals interesting. Avoid serving too many mixtures together, such as beef stew, tossed lettuce salad and a fruit cup.

Plan meals for an entire week so that you can maintain a continuing variety of foods and beverages each day.

Another way to prevent monotony in meals is to vary the texture of foods served. When serving a soft food, include something crisp or crunchy; too many solid foods should also be avoided.

It is always a good idea to serve hot foods hot and cold foods cold. A meal of all hot or all cold foods is usually uninteresting.

Aim for contrasts in the flavor of foods. A meal of many strong-flavored foods can be overwhelming, while a meal of all bland foods is unexciting. Top-off a heavy meal with a “lighter” dessert, such as fruit sherbet or coffee and cookies. Save heavy desserts for later in the evening and afternoon teas.