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I. PLANNING MEALS.
1. Defining Menu Parameters.
2. Nutrition in Meal Planning.
3. Menu Planning.
II. FOOD BUYING.
4. Managing Marketing.
5. Buying Dairy Products and Substitutes.
6. Buying Protein-Rich Foods.
7. Buying Fruits and Vegetables.
8. Buying Grains and Grain Products.
9. Buying Other Foods.
III. MANAGEMENT DECISIONS.
10. Food Safety.
11. Organizing the Kitchen.
12. Time and Energy Management.
IV. SERVICE AND HOSPITALITY.
13. Setting the Table.
14. Methods of Meal Service.
16. Special Occasions.
17. Manners in the Cultural Milieu
A. Meat Carving.
B. Turkey Carving.
C. Nutritive Values of the Edible Parts of Food.
Concerns about the food supply and nutrition in the United States have shifted significantly since the last edition of Fundamentals of Meal Management, which was self published in 41997. The dramatic reality of terrorism that emerged from the ashes of the World de Center attack in 2001 has made all Americans more alert to potential problems in their food supply and its safety as it moves from the farm to the table. The prevalence of overweight and obesity in this country and the potential health risks associated with excess weight have sounded another alarm. I have written this edition with these problems in mind, for they clearly are contributing significantly to the context in which Americans are eating today.
Despite these negative concerns, the fact remains that eating is potentially one of the great pleasures in life. Not only is it essential as the source of all of the nutrients we need for growth and health, but it also contributes greatly to our feelings of comfort and well-being. The challenge in meal management is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight.
This edition is divided into four sections. Section I introduces the overall subject of meal management. The importance of defining and implementing values and goals for managing meals is discussed in Chapter 1. Dietary Reference Intakes serve as the foundation for examining nutritional needs for people of all ages and cultures in this country. Chapter 2 explains nutrition labeling information and regulations and presents ideas to help use this information in planning menus. Menu planning factors (types, demographics,resources, nutrition, and food selection), the structure of meal plans, and refinement to the finished menus are explored in depth in Chapter 3.
Food buying is the broad topic of Section II, which begins by examining the many types of markets where food may be purchased. Aspects to consider when deciding where to shop are explored in depth in Chapter 4 because of the impact of market selection on the cost and quality of ingredients. Chapter 5 considers shopping tools, such as an accurate and complete shopping list, efficiencies in shopping, and use of labeling and product dating. The remaining five chapters in this section examine issues and product choices in shopping for dairy products and substitutes (Chapter 6), protein-rich foods (Chapter 7), fruits and vegetables (Chapter 8), grains and grain products (Chapter 9), and other foods (Chapter 10).
Management arenas of particular importance in meal management are considered in Section III. Food safety is a key concern at all levels, beginning with government oversight and regulation of the safety of the food supply and resting ultimately with the people who prepare and serve food to consumers. Several of the particularly dangerous types of food infections, sources of these foodborne illnesses, and techniques to minimize their risk are the focus of Chapter 11.
Kitchen planning. a key aspect of meal management, is probed in depth in Chapter 12. Topics included in this chapter range from floor plans and work centers to types of materials, equipment decisions, and storage. Chapter 13 explores the creation and evaluation of time plans. It also considers how to manage energy consumption (human and gas/electrical) in preparing meals.
Service and hospitality, the central focus of Section IV, are the aspects of meal management that are very important in lifting a meal from being simply a means of providing the necessary nutrients to the level that provides psychological satisfaction, sociability, and lasting pleasure. Beginning with the basics involved in setting the table (including descriptions of various table appointments and their selection) in Chapter 14, the discussion in Chapter 15 continues by explaining different styles of meal service. Chapters 16 and 17 focus on how to create a pleasant environment for sociability at meals-in short-creating a lovely dining experience. The types of occasions that are considered include buffets, receptions, dinners, formal teas, and informal teas.
I hope that students using this book will share with me the joy of being comfortable in preparing meals and entertaining friends and associates in their homes or other settings. Through food, we can all help to bring feelings of friendship and pleasure to others.
Redondo Beach, California