Normal and Therapeutic Nutrition

Normal and Therapeutic Nutrition 3(2+1)

Lesson 3:Meal planning

Principles of planning diets

1. Meal planning should meet nutritional requirements
• A good menu is one which will not only provide adequate calories, fat and proteins but also minerals and vitamins essential for physical well being of each member of family.
• In a balanced diet the ratio of energy distribution from carbohydrates:
  proteins: fats should be 7: 1: 2.
• Diet should include basic five food groups.
2. Meal pattern must fulfil the family needs
• A meal should cater to the needs of different members in the family
• Meal pattern varies with age/ occupation / life style of the family members
• The family meal must offer children enough fat and flexibility in caloric density so that their energy needs are met.
3. Meal planning should save time and energy
• Recipes should be simple and nutritious.
• Labour and time saving devices can be used
• Convenience foods can be used to save time and energy
4. Meal planning should satisfy the budget of family
• Cost of meals can be decreased by bulk purchasing and using seasonal fruits and vegetables.
5. Meal plan should give maximum nutrients
• Losses of nutrients during processing / cooking should be minimized
• Sprouted grams / malted cereals / fermented foods enhance the nutritive value
• Pressure cooking can be used to conserve the nutrients
6. Consideration for individual likes and dislikes
• Meal plan should not only meet RDA but also individual preferences
• Veg/non- veg; likes/dislikes; religion; traditions; customs.
7. Meal planning should provide variety
• If the meals are monotonous, it will not be interesting to consume.
• Create variety by introducing changes in colour/ texture/ taste etc by using different foods/ foods of different colours/different cooking methods
8. Meals should give satiety
• Each meal should have some amount of fat, protein, fiber etc to get satiety.
• Intervals between meals should be considered
9. Meal planning should be according to the availability of foods
• Menus should include locally available foods
• Wide variety in dietary pattern depends on available food supply.