Menu Planning

Darcy MillerVicky Boyce, MS, RDOregon Afterschool ConferenceNovember 6, 2010

Menu Planning

Menu Planning Principles

Basic menu planning principles are a great starting point to meet both food preferences and the nutritional needs of your participants.

Cycle Menus

Benefits of Cycle Menus:Decrease time planning menusHelp organize your planning /

shoppingStandardize the meals / portion sizesHelp in evaluating your meal serviceHelps to control food costs

Menu Planning

STRIVE FOR BALANCE

Balance Flavors in appealing ways

Menu Planning

STRIVE FOR BALANCE

Examples:– Italian sausage lasagna, garlic

bread, mexicali corn, spinach salad, milk

– Baked chicken breast, white rice, mashed potatoes, roll, pears, milk.

Spicy MealBland Meal

Menu Planning

STRIVE FOR BALANCE

Balance higher fat foods with lower fat foods

Menu Planning

EMPHASIZE VARIETY

Include a wide variety of foods from day to day:

– Avoid keeping a “scheduled” day for specific items.

• Lasagna every Monday• Tacos every Tuesday,etc.

Menu Planning

EMPHASIZE VARIETY

Vary the types of food items you serve during the week:

Menu Planning

EMPHASIZE VARIETY

Include food in different forms or

prepared in several ways

Menu Planning

EMPHASIZE VARIETY

Example: BroccoliWays to prepare:

raw steamed boiledsautéed broiled blanched

Ways to use:

salad garlic or gingerquiche

soufflé w/sesame seeds pasta

Menu Planning

EMPHASIZE VARIETY

Include a small amount of unfamiliar food in meals and snacks

Menu PlanningADD CONTRAST

Think about the texture, taste, and appearance of foods :

– Hamburger & gravy, mashed potatoes, applesauce, roll and milk

Mushy

Add a crisp green salad, crunchy carrot rounds, or strips of steak for a more appealing meal

Menu Planning

ADD CONTRAST

Avoid offering too much of the same types of foods in a meal:o

Starchy:

Chicken, pasta, baked potato, breadstick, corn, and milk

o Salty:Corn dogs, canned Tomato soup, oven fries, saltines, and milk

Menu Planning

ADD CONTRAST

Use different combinations of shapes and sizes of foods:

– Cubed meat, diced potatoes, mixed vegetables, fruit cocktail isn’t too exciting

– Whole food, cubes, mounds, shredded bits, strips should all be combined in a meal

Menu Planning

THINK ABOUT COLOR

Avoid using food of all the same color in

a meal

Menu Planning

CONSIDER EYE APPEAL

Visualize the entire presentation

Menu Planning

CONSIDER EYE APPEAL

Plan the way you will place the items on

the plate

Menu Planning

Think About Nutritional Content• For meals - plan to provide a food

item from each food group for supper

• For snacks - plan to provide at least two of the 5 food groups . Throughout the week vary the food groups used for variety.

Menu Planning

CONSIDER KID FRIENDLY FOODS

• When trying a new food, serve a well-like food with it;

• How can you make kid-pleasing foods more healthy ?– pizza, chicken nuggets, hot pockets, etc.

One Month Menu Form - Afterschool Program Month / Year: _____________________ Site Name:_________________________

Week 1 Monday Tuesday Wednesday Thursday Friday Supper

Include one each: Meat/Beans

Grain Fruit

Vegetable Dairy

Vegetarian Chili Whole Wheat Roll Green Salad Milk

Meatloaf Corn Muffin Papaya Cooked Cabbage Milk

Baked Chicken White Bread Pears Mashed Potatoes Milk

Spaghetti with Meat sauce Garlic Bread Fruit Cocktail Mixed Vegetables Milk

Macaroni & Cheese Corn Muffin Peaches Corn Milk

Snack Pick two items:

Meat/Beans Grain

Fruit / Vegetable Dairy

Apple Juice Banana

Granola Milk

Vanilla Pudding Graham Crackers

Kix Cereral Milk

Cheese Cubes Orange Juice

Week 2 Supper

Include one each: Meat/Beans

Grain Fruit

Vegetable Dairy

Hamburger Bun Apple Pinto Beans Milk

Chicken Enchilada Pears Green Beans Milk

Pizza Peaches Tossed Salad Milk

Quiche Lorraine Mango Broccoli Milk

Macaroni & Cheese Corn Muffin Peaches Corn Milk

Snack Pick two items:

Meat/Beans Grain

Fruit / Vegetable Dairy

Cheese Cubes Raw Broccoli “Trees” Ranch Dip

Graham Crackers Yogurt

Peanut Butter Sandwich Milk

Ham & Cheese Cubes Potato Chips

Frosted Donut Grape Juice

Menu Planning Principles

• Strive for Balance• Emphasize variety• Add Contrast• Think about Color• Consider Eye appeal• Nutritional Content• Kid Appeal

Group Activity – Write 2-week Menu Cycle

In your groups:• Develop a minimum of a one week

cycle menu –if you have time, do the second week. Both a meal and snack.

• If you want to develop a menu just for your program, you can use this time to do that too.

• Keep in mind the basic menu planning principles we’ve discussed today

Final Activity

• Put your name and address on the envelope provided and put your cards in the envelope.

• These cards will be mailed back to you after 30 days to help remind you of action plan.

• On a 3 x 5 card, write 3 action items you will implement to serve nutritious, healthy, kid-friendly meals. Keep in mind the MP Principles and portion sizes.

Menu Planning

• Give yourselves a big round of applause for being such GREAT participants!!