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Meal Management

Meal management involves planning meals using available resources to feed individuals or groups. Key aspects of meal planning include developing menus, budgets, shopping lists, and preparation schedules while considering nutritional needs, tastes, budgets, and available equipment. Effective meal planning principles encompass creating varied, seasonal, and nutritious menus using convenient ingredients and limiting waste. The food pyramid model recommends basing diets around carbohydrate-rich foods while consuming protein and fat in moderation.

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3K views13 pages

Meal Management

Meal management involves planning meals using available resources to feed individuals or groups. Key aspects of meal planning include developing menus, budgets, shopping lists, and preparation schedules while considering nutritional needs, tastes, budgets, and available equipment. Effective meal planning principles encompass creating varied, seasonal, and nutritious menus using convenient ingredients and limiting waste. The food pyramid model recommends basing diets around carbohydrate-rich foods while consuming protein and fat in moderation.

Uploaded by

jross martines
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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MEAL

MANAGEMENT
MEAL
MANAGEMENT
Meal management is the process
where by resources, both
material and human, are used to
obtain goals that have to do with
feeding the individual or group.
1. PLANNING MEALS
Planning meals includes not only the
listing of food to serve during a meal,
known as the menu, but also these
activities as well :
1. Planning the food budget.
2. Planning for food purchase, choosing
the market, buying and storing supplies.
and
3. Planning for preparing and serving
meals.
FACTORS TO CONSIDER
IN PLANNING MEALS
In planning meals, the following factors
should be considered.
1. Nutritional adequacy.

2. The food budget.

3.differences in food habits.

4. The time and skill of the meal manager.


5. Suitability, availability, and quality of the
food to be served.

6. Aesthetic and psychological aspects of


food.

7. Equipment available for food preparation


PRINCIPLES IN
PLANNING MEALS
1. Plan several days' meals at a time, utilizing
simple menus that are easy to prepare and
serve.

2. Include more one dish meals like Sinigang,


Nilaga, Bulanglang, Tinula and the like.

3. Plan meals that have interesting variety in


Color, Texture, and Flavor.
4. Plan to serve foods that are not only in season
but Also enjoyed by the dinner.

5. Plan dishes that do not entail too much


preparation at one time.
If possible, preparation can be started the day
before the dish is served.

6. Consider palatable foods that are rich in


nutrients.
Consult the different food guides

7. Make out a marking list to avoid extra trips to


the food stores.
8. Utilize leftover and " convenience" food
when necessary.
THE FOOD
PYRAMID
1. Eat least: food, which are high in fat, sugar, salt, and
alcohol.
This food group is at the top of the pyramid.
2. Eat moderately: food with high protein content but
which hove high fat level ( pork, beef, chicken, milk, and
eggs ). This food group is in middle of the pyramid.
3. Eat most: food, which are high in fiber and low in fat
and sugar.
A large proportion of these food in the diet will help
control weight and reduce fat level in the blood. These
are foods, which make up the base of The pyramid and
should be the biggest part of the diet.
SOURCES AND
FUNCTIONS OF FOOD
NUTRIENTS
The basic nutrients that are essential in maintaining body
functions and good health are (1) carbohydrates, (2)
fats, (3) protein, (4) vitamins, (5) minerals, and (6) Water.

• Carbohydrates
• Fats
• Proteins
• Vitamins
• Vitamins
• Vitamin A
• Vitamin B complex
• Vitamin C
• Vitamin D
• Vitamin E
• Vitamin K
• Minerals
• Calcium and Phosphorus
• Iron
• Iodine
• sodium
• Potassium
• Copper
• Water
• Fiber or cellulose

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