Webinar:Meal Planning 4.

Expiration date
DIFFERENCE
Advantages: -best before: most common in meat
- Save time and energy and bread / to consume before the said
- Save money date
- Helps to consider nutrition and food -expiration date: most common in
safety canned goods/ bottle
(Not of best quality to be consume asap
Factors to consider in meal planning: 5. Net contents in terms of weight and
measure count
1. Client- number, age, sex, and food
preferences 6. Nutrition information
2. Time-
3. Utensils – check availability Food label
4. Availability of food items – reduce cost,
time and effort
5. Budget- choose products that require
less capital, best value for money
6. Man power and skills- one-dish meals to
save time, fuel and effort.

Standardized recipes
- Needed to use this
- Proven and tested to work

Parts of the recipes:

1. Name 155 grams – typical canned sardines size
2. Total quantity and number of portions
3. Size per portion
4. Ingredietns by weight, measure or Nutrient claims
count -describes the level of anutrient or dietary
5. Procedure substance in the product using terms such as
6. Cooking temp good source, high or free.
7. Cost info
8. Standard quality expected
9. Total time for producing recipe Fat-free – less than .5 grams of fat per 100
grams

Sodium free- less than 0.005 g of sodium per

100 g
Food labels:
Sugar free- less than 0.5 g per sugar 100 g or 0.5
Always read the food labels to compare product ml per 100 ml
quality, quantity, and price.
1. Product name
2. Ingredients Health claims
3. Address and name of manufacturer
 - Statement related to food to health and
disease or
- Relationship of the food to health and
disease
- Must be based on current scientific
studies

Characteristics of good quality food items

BEEF/PORK
- Should be firm and free from bad odors
- Fat covering the meat must be fairly
smooth
- Beef must be bright red in color
- Pork must be light pink
- Lean meat must be fine and fairly firm

Fish
- Fresh smell inside and at the gills
- Full clear eyes
- Bright skin
Case**with ariel and formalinb (be aware)

Sea foods
- Crabs shoiuld have firm joints
- Clams should be closed and intact
EGG
- Must be clean, free from cracks and in
normal shape
- Heavy and have rough shells
Brown and white
- color that does not indicate nutrient
and organic
Fruits
- bright color right maturity
- Free from dirt, blemishes, cuts and
decay
- Should be heavy and are juicxy
- Good color and assure ripeness

Fats and oil

- Must be free from rancid odor
- Fat is solid while oil is liquid at room
temperature
Coconut oil -saturated fat (healthy parin kasi
plant-based)