The Essentials of Menu Planning

• Voeding
• MBO
• Studiejaar 2

The Essentials of Menu Planning

Learning Objectives

At the end of the lesson you will be able to explain the importance and benefits of menu planning.
At the end of the lesson you will be able to list the steps involved in creating a menu plan.
At the end of the lesson you will be able to identify considerations to take into account when planning a menu.
At the end of the lesson you will be able to construct a weekly menu plan incorporating variety and nutritional balance.
At the end of the lesson you will be able to apply tips for successful menu planning in practical scenarios.

What do you already know about menu planning?

Definition and Purpose of Menu Planning

Menu planning: The process of deciding what meals will be prepared and served over a set period.
Nutritional Balance: Ensuring meals have the right proportions of food groups and nutrients.
Cost Efficiency: Budgeting and reducing food waste by purchasing only necessary items.

Importance of Menu Planning

Time Management: Saving time by streamlining decision-making and grocery shopping.
Variety: Incorporating different foods and recipes to avoid monotony in meals.
Seasonality: Choosing ingredients that are in season for freshness and cost savings.

Steps in Menu Planning

Assess dietary needs
Check inventory
Plan meals
Collect recipes
Create a shopping list
Shopping and preparation

Considerations for Menu Planning

Portion Sizes: Serving amounts of food to meet dietary needs without overconsumption.
Special Diets: Adjusting menus to cater to specific dietary restrictions or preferences.

Example of a Weekly Menu Plan

Provides a template for balanced meals throughout the week.

Tips for Successful Menu Planning

Stay flexible
Involve family
Batch cooking
Keep meals simple

Final Definition List

Menu Planning: The process of deciding what meals will be prepared and served over a set period.
Nutritional Balance: Ensuring meals have the right proportions of food groups and nutrients.
Cost Efficiency: Budgeting and reducing food waste by purchasing only necessary items.
Time Management: Saving time by streamlining decision-making and grocery shopping.
Variety: Incorporating different foods and recipes to avoid monotony in meals.
Seasonality: Choosing ingredients that are in season for freshness and cost savings.
Portion Sizes: Serving amounts of food to meet dietary needs without overconsumption.
Special Diets: Adjusting menus to cater to specific dietary restrictions or preferences.

Write down 3 things you learned in this lesson.

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.

Write down 2 things you want to know more about.

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.

Ask 1 question about something you haven't quite understood yet.

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.