Normal and Therapeutic Nutrition

Normal and Therapeutic Nutrition 3(2+1)

Lesson 3:Meal planning

Points to be considered in planning a diet

• Variety of foods should be used in each menu.
• Minimum RDA must be met for all nutrients. For energy, total calories can be as per RDA.
• Energy derived from cereals should not be more than 75 per cent
• Whole grain cereals, parboiled rice, malted grains have higher nutritive value.
• Use two cereals in one meal



Ex: Rice + wheat

Wheat + millets

Rice + millets etc.

• Wheat flour should not be sieved, it reduces bran content.
• To improve cereal and pulse protein quality minimum ratio of
• Cereal protein: pulse protein of 4:1 is to be maintained
• In terms of grains Cereal protein : pulse protein the ratio should be 8:1
• 2 – 3 servings of pulses should be taken every day.
• More than 1 serving green leafy vegetables can be taken, if fruits are not included. Include Fruits and vegetables of different colors to make it colorful.
• Fruits rich in fiber should be included.
• It is better to serve the fruit raw without much cooking or taking juice out of it.
• Every day diet should contain at least 1 medium sized fruit.
• Minimum 100 ml of milk/day should be consumed. Minimum of 1-2 glasses of milk/curd per day is recommended.
• Energy derived from foods per day from
• Fats and oils should be 15-20% of total calories
• Jaggery/ sugars should be 5% of total calories
• One egg weighs around 40 gm. It can be served along with cereal/ pulse to improve quality of protein (or) one serving of poultry/ fish can be included.
• Inclusion of salad or raita helps to
• Meet vitamin requirements
• Make meal attractive
• High satiety value due to fiber
• For a low calorie diet, fried foods cannot be planned.
• 1/3rd of day’s nutritional requirement atleast calories/ proteins should be met in lunch or dinner.
• Meal planning should be done at a time for several days.
• Usually number of meals should be 4 times. For children and patients number of meals can be more.
• Ideally, each meal should have all 5 food groups.
• For quick calculations food exchange lists can be used.
• Five servings of fruits and vegetables per day should be included to meet antioxidant requirement.
• Choose a diet low in fat; saturated fats and cholesterol.
• Combination of oils can balance n-3 and n-6 fatty acids.
• Use moderate amount of salt.
• Processed foods contain food additives. They may not be nutritionally balanced unless fortified.