Session 1 - Menu Planning

REPLACE SUGARY DRINKS WITH WATER Nutrition • Swap beans for meat Prepare meals and • Replace sugar with fruit puree snacks using • Swap vegetable oil for butter ingredients that have • Use whole grain pasta instead of white little to no added sodium, sugars or • Use food labels saturated fat • Be aware that food marketing can influence your choices Review time • Can you remember the factors to con. [...] hot dogs, sausage, some sandwich meat) Choose Protein with Calcium Serve Most Often Serve Sometimes Serve Rarely • Skim, 1%, or 2% white milk • Whole milk • Ice cream, frozen ice cream treats • Homemade milk-based soups • Chocolate or flavoured milk • Cream • Skim milk powder • Hot chocolate made with milk • Sour cream • Fortified, low-fat soy beverages • Flavored yogurt • Whipped cream, whipped •. [...] ✓Mealtime roles Label Reading Nutrition Facts Ingredient List Nutrition Claims Understanding Food Labels Health Claims Understanding Food Labels Nutrition Facts • Easy to find & read • On most packaged foods • Based on a specific amount of food Understanding Food Labels The % Daily Value • Helps compare and evaluate nutrient content of foods • Based on recommendations for a healthy diet • 5% or le. [...] • Work with your dietitian to identify potential sources of the restricted ingredient Strategies for substitutions • Consult with the dietician in your areas • Involve students, staff, parents • Plan your menus to be adaptable Identify dietary restrictions Select menu items that meet diets or can easily be substituted • Try “food-chaining” for overall substitutions Gradually introduce new in. [...] Prep list for items 71 Session 4 Managing Time and Budget Use Use set or cycle menus Plan Plan for leftovers Go Go meatless! Menu Cook Scratch or convenience? Planning on a Budget Be Be prepared and organized Plan for Leftovers • Intentionally plan meals that can be re-purposed • Plan meals with ingredients that can be prepped simultaneously • Have a “mystery day” once a month • Prepare large batc.