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.