Menu Planning 2024

Meal Planning & Composition

Menu: The list of foods served or available to be served is the first step of food production from which all other actions follow.

Single Use: Used once, e.g., catering or home special events.
Cycle Menus: Last from one to several weeks and used in:
- Hospitals: One-week cycle due to shorter patient stays.
- Schools: Two-week cycle where the same foods are served every other Monday.
Static Menus: Used in restaurants or many hospitals offering room service menus.

Plan ahead: Make menu decisions in advance (e.g., a two-week menu allows for optimal planning in small facilities).
Purchase in advance: Have time to regroup if items are unavailable, ensuring time to find suitable suppliers.
Align menus with how to cater to the preferences of clients and the facility’s capabilities:
- Understand audience likes and dislikes.
- Utilize available equipment in recipes.

Keep pantries, refrigerators, and freezers stocked with nutrient-rich foods.
Examples of useful foods include perishable goods to pair with fresh seasonal items.

Reviewed, updated, and published every 5 years by USDA and HHS (CDC).
Healthy Americans aged 2 years and older included; guidelines now also cover ‘at-risk’ Americans.

1. Healthy Eating Patterns: Follow balanced eating patterns across the lifespan. All choices matter in supporting body weight and reducing chronic disease risk.
2. Variety and Nutrient Density: Focus on a variety of nutrient-dense foods within calorie limits.
3. Limit Additives: Minimize calories from added sugars, saturated fats, and sodium.
4. Choose Nutrient-Dense Options: Opt for healthier choices while considering cultural and personal preferences.
5. Support Healthy Patterns: Encourage supportive environments for healthy eating in diverse settings.

Current review of scientific evidence with public involvement.
The committee consists of 20 MDs and PhDs operating through 7 subcommittees addressing key questions.

Use healthy oils (like olive and canola). Limit butter and avoid trans fats.
Emphasize vegetables and fruits of all colors; potatoes and French fries don't count.
Whole Grains: Eat whole grains instead of refined grains.
Healthier Proteins: Prefer fish, beans, and nuts while limiting processed meats and red meat.
Drink water, tea, and coffee with minimal sugars; limit dairy and juices.

Adult Meal Patterns:
- Breakfast: Milk, fruit, grain
- Lunch: Milk, fruit, grain, vegetable, meat/alternative
- Dinner: Fruit, grain, vegetable, meat/alternative
- Snack: Two items
Child Meal Patterns: Similar guidelines with portion adjustments for age groups.

Amendment to the Food, Drug, and Cosmetic Act mandates calorie listings on menus for chains with over 20 locations by May 2018.

Vary choices for balanced nutrition focusing on whole grain products to increase fiber intake.
Include Vitamin C foods daily and Vitamin A foods at least four times a week.

Correct Serving Sizes:
- Protein sources: 2-3 oz
- Vegetables: ½ cup raw or all cooked; 1 cup raw for leafy greens.
- Fruit: ½ cup or a whole medium.
- Grains: 1 slice or ½ cup.

Holding costs down by carefully selecting ingredients, utilizing inexpensive alternatives like beans and frozen produce.
Price comparisons through cost per serving calculations.
Pay attention to product codes to find the freshest products.

Understanding different date indications such as freshness, pull, expiration, and pack dates.
- Freshness: Best used by dates
- Pull date: Last day sold by stores
- Expiration: Last recommended consumption day
- Pack date: Date product was packaged

Strategies to lower waste include limiting over-purchasing, controlling preparation losses, and managing portion sizes appropriately.
Utilize portion control methods, keep detailed records of purchases and usage, and adjust menus based on consumption trends.

Consider color, texture, flavor, temperature, and nutrients to create an appealing selection of foods.