Thursday, November 19, 2009

Thursday Think: New Lunch Program

So I've had my new student for almost three weeks now and its time to start putting some things in motion.  One of the things that I'm most excited about with this student is that we will be starting a "lunch program" with him.  I would like to eventually do this with some of my other students but figured this was a great step in to the whole idea.  We are starting on Monday no matter if we are ready or not.  I will obviously grow the program but have already put a lot of thought in to it and thought I would share the thinking part of it in this post.  Stay tuned for future posts with more details as well as posts where I put up the Boardmaker materials that I'm currently working on making :).

General Notes
  • This student is on a GFCF (Gluten Free Casien Free) diet so I have come up with a formula for what should be in each of his meals.  If there was no specialized diet, the formula would come from having a balanced meal including the different food groups.  For this particular student (who is a teenaged boy and a good eater) the formula is: a protein (eggs, meat, beans...etc.), a vegetable, a fruit, a nut or seed and an "extra".  Extras consist of a variety of things including treats, GF pastas, fruit gummies...etc. 
  • A visual recipe binder would be used - starting with a few things and then growing it as we find recipes that the student likes.  The binder would be divided in to sections based on the types of foods (listed above) so that the student can choose items from each section.  Each recipe would also include ingredient lists that are made up of PEC symbols (these would be used in the production of a shopping list).
Thursday Morning Process
  • The student would spend some time each Thursday morning (with the assistance of a learning assistnt) planning out his meals for the following week.  The formula would be used to make a meal plan.  There will be a visual that is used to map out the week.
  • Once the meal plan is laid out an ingredient list will be made (again using a visual board) by taking the ingredient PECs from the recipe page and putting them on to the list.
  • The student and learning assistant will then go through the ingredients that they have at the school and sperate the ingredient list in to "already have" and "need to buy".  The "need to buy" list becomes the grocery list.
  • The grocery list gets split in to types of groceries (produce, meats, canned/dry goods...etc.) so that it is easy to use in the grocery store.
Friday Morning Shopping Trip
  • On Friday mornings, the student and learning assistant will take city transit to the grocery store. 
  • At the grocery store, they will locate all items they need and then go through the check-out and pay for the items.  Long term we are looking at setting up a bank account for this student so that he can take money out of a bank machine and properly store it in his wallet or else pay with his bank card.
  • Once the student and learning assistant return to the classroom they will unpack and work on proper food storage of items.
Larger Recipes and/or Baking
  • We will find time during the week to make things that take some time or are baking types of things.  These things will be stored in single serving containers so that they can be used for future weeks as well.  Time will be dependent on what is in the meal plan in any given week.
Each Day at Lunch
  • Student and learning assistant will go about making the lunch - gathering materials, following visual recipe.
  • Student will enjoy the lunch and then do all the clean up involved with the lunch.
Possible Menu Using Above Formula:
Protein
Fruit
Vegetable
Nut/seed
“Extra”
Monday
Turkey sandwich (use GF wrap or bread)
Orange Wedges
Carrot sticks
Almonds
Corn chips
Tuesday
Hot dogs and beans
Grapes
Steamed Beans
Mixed Nuts & Seeds
GF Baking (made at different time)
Wednesday
Sausages
Strawberries
Cucumber Slices
Walnuts
GF Pancakes
Thursday
GF Chicken Nuggets
Fruit Smoothy (frozen fruit)
Cherry Tomatoes
Peanuts
GF French Fries
Friday
Ground Turkey or Hamburger
Snack Mix with raisins and/or berries in it.
Mushrooms, Peppers, Onions
Snack mix with nuts seeds and cereal in it.
GF Pasta and Pasta Sauce

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