Professional Documents
Culture Documents
PLANNING
- The art of planning
meals for the family and
for special occasions.
FACTORS TO
CONSIDER IN
MEAL PLANNING
1. FOOD BUDGET
Refers to the cost or
amount of money
needed for the food
to be prepared
2. FACILITIES AND
EQUIPMENT NEEDED
IN THE PRAPARATION
OF THE FOOD
Ex: cooking
utensils, the space,
3. TIME AND
ENERGY NEEDED
Refers to the Time
needed to prepare the
food and the expertise of
the cook
4. PREFERENCE OF
THOSE WHO WILL
EAT THE FOOD
Refers to what the guests
want to eat as well as their
culture, customs, beliefs and
the occasion
5. OCCASION AND
PURPOSE
Consider when the
food will be served
and why it will be
served
GOALS IN
MEAL
PLANNING
1. NUTRITIONALLY
ADEQUATE
-Balanced diet with go,
grow and glow foods
that promotes good
health and well-being
2. ECONOMICALLY
FEASIBLE
- Within the budget,
reasonably-priced
3. AESTHETICALLY
SATISFYING
-aesthetic (beautiful,
attractive, pleasing to the
eye and the senses)
-colors, form, flavor are
appealing
4. HYGIENICALLY
PREPARED