BTLED 2 Sotelo Regañon Balangigue Food and Nutrition

MANAGEMENT
OF FAMILY
MEALS
Reporters: Cristal Mae L. Balangigue
Dyna Fe Y. Sotelo
Jayrel J. Regañon
How do you
begin to plan great
meals?
What is Meal
Management?
Meal Management?
Refers to a planned series of events
which is mainly concerned with menu-
planning, food purchasing, preparation,
and serving the meal.
 Cookbooks, magazines and the food section of
newspapers often give many menu suggestions.
 You might also keep a collection of your

family’s favorite recipes and add to it as you
discover new favorites.
FACTORS AND DECISIONS IN
MEAL
MANAGEMENT
 Nutritious and appealing
 Meals that suit your
cooking skills
 Food budget
GOALS IN  Available preparation time
PLANNING THE  You must plan carefully to
MEAL have meals and snacks that
will supply all the essential
nutrients.
Nutritious and Appealing
 As a meal manager, you need to
consider more than the nutrition and
appearance of the food.
 We need nutrients you for our growth
and repair.
 Food helps us to stay strong and
healthy.
 It also helps to prevent diet-related
illness, such as some cancers.
Meals that suit your cooking skills
 The meals you plan are often

determined by the preparation skills
you have developed.
 Little experience, simple meals.
 Have patience with yourself as you
learn to cook.
 With practice your cooking skills will
develop.
Food Budget
 The amount of money budgeted for

food is an important factor in
planning meals.
 Limited food budget
 Use care to select foods that are
economical as well as nutritious.
 Weekly specials, coupons, seasonal
foods.
Available preparation time
 Plan meals that suit the time you have
available for preparation.
 A variety of eating schedules.
 Meals will have to be planned to meet
these various schedules.
 Select food that taste good reheated.
 Plan to have food items on hand for
family members to make their own
meals.
Plan to supply all the
essential nutrients.
 A healthy diet is essential for good
health and nutrition.
 Eating a variety of foods and consuming
less salt, sugars and saturated and
industrially-produced trans-fats, are
essential for healthy diet.
 Color
 Flavor
FACTORS IN  Texture
PLANNING THE
MEAL
 Smell
 Temperature
 Shape & Size
COLO
R
 Color adds eye appeal to meals,
so plan meals with a variety of
colors.
 Garnishes can add color and
variety to a meal
FLAVOR
 The flavor of foods should
complement each other.
 Use well-liked combinations of foods
that taste good together.
 Vary the flavors of food items to
avoid repeating one flavor.
TEXTUR
E
 Textures of foods should offer
variety.Crisp, tender, soft, creamy,
smooth, crunchy, and chewy describe
common food textures.
 Try to serve at least three textures in
each meal.
SMELL
 Aromas not only enhance flavor,
they can enhance mood
 They also have a calming impact on
the nerves and they help in relaxing
the body and mind by promoting the
enjoyment of food.
TEMPERATUR
E
 Plan to include foods that differ in
temperature as part of the meal plan
SHAPE &
SIZE
 Use your creative flair to combine a
variety of shapes and sizes in your meals
 Avoid serving several foods at the same
meal that are the same shape and size
GUIDES IN
GOOD
NUTRITION
PYRAMI
D
MEAL
-PATTER
It is a guide that
outlines the basic foods
N
normally served at a
meal.
“We must plan carefully to

have meals and snacks that
will supply all the essential
nutrients.”
THE
FOOD
PURCHASING
Food Purchasing
The process of getting the right product into
a facility at the right time and place, plus the
amount of goods at the right price and right
source.
Classification of Food Purchase
Perishable Foods
Staple Foods
Contract Items
Perishable Foods
Perishable food includes fruits
and vegetables, fresh meat, foods
purchased from chill cabinets,
freshly cooked food stored to be
used later. It is usually stored in
the refrigerator. Some fresh fruits
and vegetables, however, will store
quite well out of the refrigerator
as long as they are stored in a cool
place.
Staple Foods
These are food items that
have longer shelf life-often
stored on shelves at room
temperature, usually in a
storeroom.
Example of this are:

Groceries and Canned Goods.
Contract Items
These are food items usually
consumed every day and thus
have to be purchase on the basic
of negotiated contract:
Ex: Coffee, Milk, Oil, Ice Cream

Noodles, Breads and Others.
WISE
BUYING
OF FOOD
Purchasing Meat
 Consider the desirable characteristics of each
type of meat.
 Buy only from reliable sources or markets that
are regularly inspected.
 Choose meat reasonably free from bruises and
foul odor.
 Check whether the meat is freshly butchered or
frozen.
 Choose cuts of meat suitable to the preparation
desired.
 Buy the exact quantity to be used.
Purchasing Poultry
 Age is an important consideration. Full
grown poultry has a better flavor, young
birds are usually tender and contains little
fat.
 Consider the condition of the bird when it
was slaughtered.
 Select the type of best suited for the recipe.
 Be vigilant for any deterioration such as
foul odor and discoloration.
Purchasing Seafood's
 Fish and other seafood should be

fresh.
 Fresh Fish has bright and full eyes,
gills are bright red and clean, flesh is
firm and scales are intact.
Purchasing Fruits and Vegetables
 Vegetables should be brought fresh. Green
vegetables should be green and crispy.
 Check that they are clean, free from
damaging cuts and bruises and are not
oversized.
 Choose fruits in season. Vegetables should
show no sign of wilting and are free from
dirt.
THE
CYCL
E
MENU
Cycle Menu
It is planned set of menus that rotates at
intervals of five days to five or more weeks. The
cycle length will depend on the type of food
service operation. It also provides a balanced diet
and it enables production and service to be
monitored.
Weekly Family Menu Plan of a Typical Filipino Family. WEEK 1
Day Breakfast Lunch Dinner

Tinapa, fresh tomatoes and Chicken Tinola with Sayote and Fried Chicken Wings with
Monday
Rice Malunggay Munggo
Home-made Chicken Tocino Paksiw na Bangus with

Tuesday Fried Galunggong
and Rice Ampalaya
Wednesday Tortang Talong and Rice Pork Adobo Pata Humba
Longganisa, Pineapple Salsa Ginataang Sitaw at Kalabasa

Thursday Lumpiang Tuna
and Rice and Fried Fish
Spanish Sardines and Beef in Oyster Sauce with

Friday Tofu Sisig
Rice/Bread Broccoli and Bell Peppers
Chicken Liver and Gizzards

Saturday Champorado Liver Steak
with Pineapple
Fish Curry and Fresh Vegetable

Sunday Oatmeal Pork Menudo
sticks with Garlic Mayo Dip
- End of the Slide -
THAN
THANK YOU K YOU

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MANAGEMENT

 You might also keep a collection of your

 The meals you plan are often

 The amount of money budgeted for

“We must plan carefully to

Example of this are:

Ex: Coffee, Milk, Oil, Ice Cream

 Fish and other seafood should be

Day Breakfast Lunch Dinner

Home-made Chicken Tocino Paksiw na Bangus with

Wednesday Tortang Talong and Rice Pork Adobo Pata Humba

Longganisa, Pineapple Salsa Ginataang Sitaw at Kalabasa

Spanish Sardines and Beef in Oyster Sauce with

Chicken Liver and Gizzards

Fish Curry and Fresh Vegetable

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