Uploaded byAstha Patel
Meal Planning or diet Planning
The document discusses meal planning, defining it as the process of planning diets to provide all necessary nutrients in proper amounts and proportions. It outlines the objectives and goals of meal planning as satisfying nutritional needs, staying within budget, accounting for preferences, and maximizing nutrient retention. The document also provides tips for effective meal planning, such as making shopping lists, comparing prices, estimating daily needs, and planning menus to meet nutritional and budgetary requirements.
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Meal Planning or diet Planning
- 1. Meal Planning By- AsthaK. Patel ASTHA K. PATEL
- 2. Meal planningmeans planning the diet, which provide all the nutrients in required amount & proportions. What are characteristics of well planned meal? Food should be palatable Should have nutritive value Should be have good taste, texture, appearance. ASTHA K. PATEL
- 3. Definition Meal planning isart & science : an art in skillful blending of colours, textures & flavours and a science in the wise choice of food for optimum nutrition & digestion. ASTHA K. PATEL
- 4. Importance of Mealplanning The meal planning helps to make the use of materials, time & financial resources. To obtain meals that meets the physical, social & psychological needs of individuals & families. It is imp. To plan family meals in order to fullfill nutritional requirements ASTHA K. PATEL
- 5. This isessential to keep them strong, healthy & free from any disease & deficiency. While meal planning, the methods of working can be carefully so that there is maximum retention of nutrients & minimum loss. Meals can be planned according to budget of family. ASTHA K. PATEL
- 6. Objectives To satisfy nutritionalneeds of the family members. To keep expenditure within family food budget To take into account the food preferences of individual members. Using methods of cooking to retain maximum nutrients To economize time, fuel & energy To serve attractive & appetizing meals ASTHA K. PATEL
- 7. Goals of Mealplanning Achieving nutritional adequacy The first goal is good nutrition It is essential to satisfy the nutritional needs of family member according to their age, activity level & occupation. ASTHA K. PATEL
- 8. Matching meals tothe budget for foods It is necessary to ensure that the meals do not cost too much. Spending money on foods must be planned & should stay within the family’s food budget. Purchase food from each food groups. ASTHA K. PATEL
- 9. Achieving meals thefamily want & likes Meals must be so planned that it should be accepted, eaten & enjoyed by the family members. The kind of meal we eat is influenced by culture, customs, socio-economic status, education, religion, personal preferences & region of residence. ASTHA K. PATEL
- 10. Matching meals toavailable time Meals must be planned according to the time. Time is required for planning & organizing the manual work of meal. Time & energy are required for shopping, meal preparation & clean up after meals. ASTHA K. PATEL
- 11. Factor affecting MealPlanning Nutritional adequacy Economy Facilities & help available Satiety value Personal likes & dislikes Religion Tradition Customs ASTHA K. PATEL
- 12. Food fads &fallacies Availability of food stuffs and climate Variety Meal times Occasion Schedule of family members ASTHA K. PATEL
- 13. Steps in MealPlanning Preparing list – one should make shopping list of foods available in the market from each food group. This would save time & energy. Compare the prices – compare the prices in the market & decide, which food suits the budget ASTHA K. PATEL
- 14. Estimating daily needs– develop skills in estimating daily needs of the family members & then calculate. Planning menus according to the requirements of the family. Choose an appropriate cooking method to prepare meals. ASTHA K. PATEL
- 15. Suggestions for Menu Planning Considerwhole day as a unit rather than individual meals. Try to distribute carbohydrate, fats & protein throughout the day. Use seasonal food because they are best in flavour & cheaper. Take care of flavour, color, texture by giving contrast in each meals ASTHA K. PATEL
- 16. Keep colourcombination of dishes in mind, while planning a meal. The dish can be garnished to bring about more colours in diet. Flavour of food should be blended with each other. There should also be some contrast be crisp, like with the tomato soup we can given toast etc. ASTHA K. PATEL
- 17. There should bebalance between the dishes like some dishes are light & others are heavy. Include the favourite foods of the family at different meals but at the same time do not be limited to only these foods & try to introduce new dishes, so that food habits can be expanded. ASTHA K. PATEL
- 18. Money can besaved on foods by following methods Buying bigger packs Compare price before buying Cook just amount required Use seasonal fruits & vegetables ASTHA K. PATEL
- 19. Time can alsobe saved by following methods Plan meal for several days at a time Buy dry ingredients together at least for a month Arrange things properly in kitchen so as to save time while working Use pressure cooker Use labour serving devices such as mixer, blender etc. ASTHA K. PATEL
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