What Are The Principles of Meal Planning?: Mainmenu

Navigation
Home
mainmenu
 Home
 About Site
 Content Quality Guidelines
 Preserve Your Articles
 Disclaimer
 Privacy Policy
 ToS
 Copyright
 Contact Us
Return to Content
What are the Principles of Meal Planning?

Article Shared By
ADVERTISEMENTS:
The planned food needs to be tasty and palatable with its nutritive value. Every
housewife desires that the food prepared by her should not only provide satiety
but also give mental satisfaction. For this the following principles are to be
followed during meal planning:
Principle of nutrition
Principle of nutrition is an important principle of meal planning. A family may
have members of all age groups like infant, adolescent, adult, pregnant lady, old
person, etc. Nutritional requirement of each member may differ. Hence it is
necessary to consider the daily nutritional requirement of each member.
ADVERTISEMENTS:
During meal planning, it is also important to include some foods from each food
group. Foods selected from only one food group are neither nutritionally
balanced nor likeable, e.g., a meal having egg, curd, and kheer will be rich in
protein but deficient in minerals and vitamins due the absence of vegetables and
salad. In addition to this, a housewife should also ensure that the amount of food
planned is also adequate.
Meal pattern must suit the family

No two families have exactly the same nutritional needs since the differences in
the number of family members, their age and their food likes and dislikes. Apart
from this, number of meals taken in a day by the family also differs. For example,
if a family takes two main meals in a day, then the maximum nutritional
requirements should be met by these two meals in case if meals are taken thrice a
day, the quantity of food in each meal can be lessened.
The food should be in accordance with the requirements of different members of

the family. This doesn’t mean that separate food should be cooked for each
member. Requirements of each family member can be met by making a few
changes in the meal, e.g., dal water can be served as soup, and dal can be served
to a patient of hypertension by reducing the amount of salt in it. Non-fried dal
can be served to a patient and rest of the members can enjoy fried dal.
ADVERTISEMENTS:
To bring variety in meals

Nobody likes a rigid meal pattern every day. One can be fed up howsoever
nutritious
is a must so that all the members enjoy it can be done by selecting different foods
various food groups, by blending color flavour, taste, and texture into it, and by u
different methods of cooking.
(i) Selection of foods from differ Food Groups

ADVERTISEMENTS:
A group of foodstuffs ha ‘ same nutrients are called a Food Group. F selected from
a single food group are neat acceptable nor balanced, e.g., a person ha ‘ milk,
cheese, sandwich, and milk pudding breakfast may not relish his breakfast, but
the other hand if foods from different groups are selected, e.g., vegetable
sandwich fruits and milk are served, it will definite bring variety and also
enhance the taste nutritive value of the meal.
(ii) Variety in colour combination

Blending of different colours make food attractive and likeable on the contrary
food appears dull if all foods are of the same colour, e.g., a meal consisting of uric
duly dal, plain curd, plain rice, onion and radish salad does not appeal despite of
being nutritious. But if a meal has whole rued dal, dam aloof, onion, tomato,
radish and carrot salad decorated with green coriander, ratio, mint chutney and
rice pula, it appeals you because of beautiful colours. Such a meal enhances
appetite.
(iii) Variety in texture

ADVERTISEMENTS:
Texture in food refers to its state of being soft, solid, crisp or liquid. A meal won’t
be enjoyable if all the foods are of the same texture. So a meal should have some
solid foods which can be consumed raw like salads, fruits, etc., some crispy foods
like chips, papa, etc., and some soft like custard, pudding, dal, etc.
(iv) Variety in taste and flavour

A meal is really very sumptuous if its flavour can water your mouth. All the tastes
like salty, sour, sweet and bitter add novelty to food. You won’t be able to relish
the meal if all the foods in it are very spicy. A bland meal is also not very likeable.
Blending of different flavors is also essential for a good meal planning. Good
combination of foods generally enhances the flavour of each other, e.g., bread
with butter, pakoras with mint chutney, with coconut chutney, etc.
ADVERTISEMENTS:
(v) Variety in methods of cooking

Texture, taste and flavour of foods can be changed by using different methods of
cooking. In addition to the traditional cooking methods like frying, boiling,
roasting, baking, steaming etc., novelty to the food can also be added by
fermentation and sprouting. For example, potato can be served in different forms
like potato ratio, kaftans, cutlets, hallway, chips, etc. in place of simple potato
vegetable.
4. Meals should provide satiable value

Food which provides satiety and does not cause hunger between two meals is
known as satiable food. Protein and fat rich foods have higher satiety value as
compared to carbohydrates. That’s why one doesn’t feel after having such foods.
In meal planning, interval between two meals should considered while selecting
protein and fat foods so that one doesn’t feel hungry v soon, e.g., the interval
between dinner breakfast is long, therefore, protein and rich breakfast will be
more satiable.
5. to save time, energy and money

Time, energy and money can be saving by meal planning:
• Once meals are planned for a day o week then first prepare a list of items and
they should be procured time. This saves unnecessary trips; the market and thus
saves time, en and money.
• Foods can be purchased at reason prices. For this, rates can be comp- at
different shops or can be proc: from wholesale dealers. Items purchased at the
last moment in a hurry cost more.
• Foods in a bigger pack cost less but should be purchased only when the proper
provision for its storage.
• Shopping should be done at times the markets are not very crowded.
• Kitchen items should be arranged thematically near the work place so as avoid
fatigue while working in the kite
• Time and labour saving kitchen Devi like mixer, fridge, cooker, solar cook etc.,
should be used.
• Meal planning helps in pre-preparat1 of food, e.g., if rajma is to be cooked lunch,

these can be soaked overnice Soaked grains are easy to cook and sale time and
fuel.
Related Posts:
1. Here is your essay on Meal Planning
2. What is the Importance of Meal Planning?
3. What are the Steps of Meal Planning?
4. What are the factors affecting meal planning?
5. Brief notes on Meal Planning for Pre-Schoolers
ADVERTISEMENTS:
 LATEST
 Functions of Trade Union

 Types of Pricing Strategies
 Steps in Performance Appraisal Process
 Traditional Methods of Performance Appraisal
 Job Analysis

What Are The Principles of Meal Planning?: Mainmenu

Uploaded by

Copyright:

Available Formats

What Are The Principles of Meal Planning?: Mainmenu

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

What Are The Principles of Meal Planning?: Mainmenu

Uploaded by

Copyright:

Available Formats

Navigation

What are the Principles of Meal Planning?

Meal pattern must suit the family

The food should be in accordance with the requirements of different members of

To bring variety in meals

(i) Selection of foods from differ Food Groups

(ii) Variety in colour combination

(iii) Variety in texture

(iv) Variety in taste and flavour

(v) Variety in methods of cooking

4. Meals should provide satiable value

5. to save time, energy and money

• Meal planning helps in pre-preparat1 of food, e.g., if rajma is to be cooked lunch,

 Functions of Trade Union

You might also like