Menu Planning and Food Presentation Tutorial E
evaluation of your work,
Activity
Read about the family listed below and prepare a grocery list based on the meals the family plans to make. Perform online research and gather
data on recipes and the cost of grocery store items. Look at the foods and compare prices. Calculate the cost of food based on the grocery list. Do
not go over budget. You will need to show the prices of each item found
The family includes a mother, father, 11-year-old daughter, and a 7-year-old son. The weekly grocery budget is $100.00. The family plans to make
spaghetti with ground meat, tomato soup with grilled cheese sandwiches, and pancakes with fresh fruit, and to buy the necessary ingredients for
these foods in large enough amounts to use them in other meals as well.
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Children age 12 and up may be served larger portion sizes based on the greater food needs of older boys and girls,

but must be served the minimum quantities specified for children ages 6-12.

2. Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or grapefruit juice, it must

also be fortified with 100% or more of Vitamin C.

3. Bread, pasta or noodle products, and cereal grains, must be whole grain or enriched; cornbread, biscuits, rolls,

muffins, etc., must be made with whole grain or enriched meal or flour; cereal must be whole grain or enriched or

fortified. Prepackaged grain/bread products must have enriched flour or meal or whole grain as the first ingredient.

4. Cold dry cereal can be measured by volume (cup) or weight (ounces) whichever is less.

5. The serving size for lean meat, poultry or fish is the edible portion as served.

6. Alternate protein products must be equal to at least 80% of the protein quality of milk (casein) determined by the

Protein Digestibility Corrected Amino Acid Score (PDCAAS) and must contain at least 18% protein by weight when

fully hydrated or formulated.

7. At snack, select at least two different food components. Juice must not be served when milk is served as the only

other component.

8. At lunch and supper, serve two or more kinds of vegetables(s) and/or fruit(s) or a combination of both. Full-strength

vegetable or fruit juice must not be counted to meet more than one-half of this requirement.

9. At lunch and supper, no more than 50% of the meat/meat alternate requirement can be met with nuts or seeds. Nuts

or seeds must be combined with another meat/meat alternate to fulfill the requirement. For purpose of determining

combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish.

10. Servings can be an equal amount of any combination of this component. Note: Less than 1/8 cup of fruit or

vegetables is not creditable.

11. After the child’s first birthday and prior to the second birthday, serving whole milk is strongly recommended. After the

child’s second birthday, it is required that lowfat or fat free milk be served.

Explanation:

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