MENU PLANNING

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Menu planning
Meal planning or menu planning is defined as a simple process which involves application as a simple process which involves application of knowledge of food, nutrients, food habits and like and dislike to plan wholesome and attractive meals.
Aims of menu planning
•   To fasten the recovery of the patient.
•   To plan meals within the food cost.
•   To provide variety of the food.
•   To save money, time and energy.
•   to improve the quality of food.
•   To improve the appetite so that maximum diet is consumed and wastage is minimized.
The meal schedule
   It should be recommended that the daily requirement of all nutrients should be arranged in three meals.
   it is essential that a combination of tree meals provide  a selection of food which will most nearly suit the needs ,preference, habits and activity of all family members.
Breakfast:
•   Basic breakfast should provide more 25% of the daily requirement.
•   it consists of fruits, cereals, milk, bread, eggs.
Lunch:
•   Lunch is lighter meal than dinner, although food include as same as for dinner.
Dinner:
•   The dinner menu should be made after plan for breakfast and lunches are complete.
•   This is an excellent opportunity to include foods needed in used in the other two meals.this meal should be satisfying and nutrition.

Budgeting of food
   Expenditure on food is an important and often part of the family budget.
   Higher budget on will go on protective foods like milk,vegetable and fruits.
   One must plan the expenditure of food and buy wisely so maximum nutrition can be achieved by money spent.
   For example as a source of protein pulses are cheaper than animal food .
   The fruit and vegetables are relatively cheater in season and available in bulk.
   economy in food purchase of foods,especially staples like cereals and pulses.