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!!!!!!!!!!!*******************

2. CHECK WITH YOUR FAMILY TO PLAN A WELL-BALANCED MENU WHICH WILL SUIT

THE TASTES, NEEDS, AND BUDGET OF YOUR FAMILY.

3. YOU WILL SHOP FOR GROCERIES. (Include receipt in project)

4. YOU WILL MAKE OUT A WORK SCHEDULE.

5. YOU WILL PREPARE THE MEAL AND SET THE TABLE.

6. YOU WILL DEMONSTRATE PROPER TABLE ETIQUETTE/MANNERS.

7. YOU WILL CLEAN UP AFTER THE MEAL.

8. 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

9. YOU WILL TURN IN TO ME A CREATIVE BINDER INCLUDING THE FOLLOWING:

A. CORRECTLY WRITTEN MENU AND RECIPES

B. WORK TIME SCHEDULE

C. LISTED ITEMS IN EACH FOOD GROUP IN PYRAMID AND NUTRITIONAL

ANALYSIS

D. GROCERY LIST (Include receipt)

E. YOUR EVALUATION OF THE PROJECT (Any problems you encountered, what went

well, what success you had, etc.)

F. WRITTEN COMMENTS FROM EACH GUEST

G. 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.
 Name__________________________________

Due Date: Jan. 3, 2014 Hour_______

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.
 Name__________________________________

Due Date: Jan. 3, 2014 Hour_______

Menu Patterns

Breakfast

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

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

Heavy: Fruit Fruit Active 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.
 Name__________________________________

Due Date: Jan. 3, 2014 Hour_______

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.
 Name__________________________________

Due Date: Jan. 3, 2014 Hour_______

Food Pyramid List

Breads and Cereals Meat, Fish, Eggs, Poultry, and Legumes

1. 1.

2. 2.

3. 3.

Fruits Vegetables Milk and Dairy

1. 1. 1.

2. 2. 2.

3. 3. 3.
 Name__________________________________

Due Date: Jan. 3, 2014 Hour_______

A Guide to Good Nutrition

Key Nutrient Why Needed Examples

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

Due Date: Jan. 3, 2014 Hour_______

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:
 Name__________________________________

Due Date: Jan. 3, 2014 Hour_______

Sample Work Schedule

3:30p Set Table

4:00p Assemble ingredients and equipment

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

4:40p Prepare chicken and put in the oven

5:00p Prepare salad and put in refrigerator

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

5:45p Put refrigerator rolls in pan and put in the oven

5:50p Put tea kettle of water on stove to heat

5:55p Pour milk into glasses and put butter on table

6:00p Eat dinner

After dinner is eaten: Prepare sundaes

8:30p Clean up
 Name__________________________________

Due Date: Jan. 3, 2014 Hour_______

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 flavor Too 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 variety No contrast or variation

Use of unnatural colors Clashing or unpleasant colors

Texture:

Good variety Too many chewy foods

Too many soft foods Lack of variety
Too many crisp or crunchy foods

Preparation and Type:

Good variety No 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 hot Too many dishes the same temperature

Cold foods cold

Table Presentation:

Table set properly

Missing pieces of silverware

Additional Comments:

___________________________________

Student Signature
 Name__________________________________

Due Date: Jan. 3, 2014 Hour_______

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 flavor Too 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 variety No contrast or variation

Use of unnatural colors Clashing or unpleasant colors

Texture:

Good variety Too many chewy foods

Too many soft foods Lack of variety
Too many crisp or crunchy foods

Preparation and Type:

Good variety No 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 hot Too many dishes the same temperature

Cold foods cold

Table Presentation:

Table set properly

Missing pieces of silverware

Additional Comments:

___________________________________

Guest Signature
 Name__________________________________

Due Date: Jan. 3, 2014 Hour_______

Meal Planning project Rubric

20 15 10 5
Menu Balanced menu for Balanced menu; Menu incomplete; No menu; not
breakfast, lunch, and not approved by not approved by approved by
dinner; approved by teacher teacher teacher
teacher

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

Teacher Comments: