MEAL PLANNING PRESENTATION.pptx

This presentation is about meal planning

1. MEAL PLANNING FOR STARTERS BY: THATHO MANTS’ALI I AM A 3 RD YEAR STUDENT AT LESOTHO COLLEGE OF EDUCATION

2. TABLE OF CONTENT Definition of meal planning. Definition of terms in relation to meal planning Different courses of meal. Factors to consider when planning meals. Steps to follow in meal planning. Examples of meals and their definitions. Advantages and disadvantages of meal planning Recommendations Summary R eferences

3. What is meal planning? Meal planning is the process which involves choosing the meals individual will eat over a set period of time, for example, deciding what your are going to eat for breakfast, lunch, brunch, supper and dinner. When planning meals, it is important that all the nutrients required by the body are included in correct portions .

4. DEFINITION OF THE TERMS Balanced diet; is a diet that contains all nutrients that individual needs in a correct amount. Diet; is food eaten by individual everyday for example special diet such as slimming diet. Menu; is the list of dishes/foods that make up a meal. Dish ; is a food stuff after preparation. Meal; is a different types of foods/dishes that are served in a particular time. Course; is a specific set of food items that are served together during a meal, all at the same time. A one-course meal; it consists of the main course only. A two-course meal; it might consists of the starter followed by the main course or the main course followed by the sweet course. A three-course meal; it consists of the starter course, the main course and the sweet course.

5. DIFFERENT COURSES OF A MEAL First course; it is known as starter or appetizer, it is a light course which should arouse the appetite by providing refreshing and interesting flavours and being presented attractively in small portions. It is served before the main course. For example; it can consist of tomato soup and brown toast and drink.

6. THE MAIN COURSE The main course; it contains the main dish which has in it the foods which are the most important sources of protein in the meal. It supplies most nutrients needed . For example; grilled chicken, boiled rice, fried spinach, mixed veg salad and orange juice.

7. THE SWEET COURSE The sweet course; is the course which is eaten after the main course. It consists of either a cold dessert served with biscuits or cream or fruit salad.

8. TYPES OF MEALS AND THEIR DEINITIONS Breakfast; this is the first meal of the day and it is important that it is not left out as it provides the body with an intake of nutrients needed for the day. E xample of the breakfast meal can be; brown bread, eggs, strawberry and coffee.

9. Brunch; is the combination of breakfast and lunch, typically eaten later in the morning or early afternoon. Example of brunch meal can be; fried eggs, brown bread, tea and fruits. BRUNCH

10. LUNCH AND SUPPER Lunch and Supper; they both often two-course meals, lunch being served at midday and supper in the evening. Examples of lunch or supper can be; main course of fried chicken, rice, mixed veg salads, cream and drinks and sweet course dessert.

11. Dinner is often a three-course meal; it is a main meal of the day and it is served either at midday or in the evening depending on the daily routine of the family. Example of dinner meal can be; starter of bread and soup, main course of grilled chicken, rice and green salads and sweet course of dessert and drink. DINNER

12. FACTORS TO CONSIDER IN A MEAL PLANNING The meal should be well balanced diet. Consider the different nutritional needs for individuals according to their ages, sex, state of health and occupation. The type of occasion will also influence the meals that you plan. The money available will influence the choice of foods that can be bought, whatever the occasion. The time available will determine the cooking methods that can be used. Type of foods will determine the choice of dishes which can be cooked. The season also influence the choice of food, for example; choose warm food in cold weather. Type of shops available will determine the foods that can be purchased and the variety of textures, colours and flavours.

13. STEPS TO FOLLOW IN MEAL PLANNING Look at your calendar; the calendar will help you to see if ever you have the dinner dates, any work meals or happy hours to plan around. Check your freezer; doing this helps you avoid buying stuff you already have. Choose recipes; discuss meals with your partner or anyone your cooking for and choose recipes you all enjoy in the family. Plug the recipes; write in the meals you plan to eat on the day or time you want to eat. Make a grocery list; look at the ingredients of the recipes you chose and write them. Go shopping; you have your plan, you have your list, it is time to shop.

14. ADVANTAGES OF MEAL PLANNING Meal planning makes healthier choices. It saves money and time grocery shopping It helps you to get meals on the table faster and with less stress. It reduces food waste by only buying what you need and will use. It helps you stay on track as it has list of groceries that will guides you when shopping.

15. DISADVANTAGES OF MEAL PLANNING Meal planning is time consuming, creating meal plan and shopping for ingredients can take time. It may lead to the boredom; when eating pre-planned meals become monotonous. Lack of flexibility; meal planning requires sticking on the plan.

16. RECOMMENDATIONS I recommend that people should plan their meals in order for them to eat balanced diet. It is very important to eat a balanced diet to avoid malnutrition. Meal planning also help save time and money, reduce food waste, support healthier eating habits that promote good health.

17. SUMMARY Meal planning involves organizing and preparing meals in advance, considering factors like dietary preferences, time and budget. It has advantages such as saving money and time but may lack flexibility. Breakfast, brunch, lunch, dinner and supper refer to different meals throughout the day. Recommendations for meal planning include a variety of nutritious foods and planning ahead.

18. LIST OF REFERENCES “The beginner’s Guide to Meal Planning” by Verywell fit. Available at: https: //www.verywellfit. Com/beginners -guide- to meal-planning-3495557. “Meal Planning 101: A Beginner’s Guide to Meal Prep” by Healthline. Available at: https://www.healthline.com/nutrition/meal-planning-10 “ 7-day Meal Plan: Quick & Easy Recipes for Delicious Meals” by Eatingwell. Available at: https://www.eatingwell.com/article/289566/7-day-meal-plan-quick-easy-recipes-for-delicious-meals/ “Meal Prep Recipes for Weight Loss” by Foodie Finds. Available at : https://fitfoodiefinds.com/category/meal-prep/