FAMILY MEAL PLANNING

MANAGEMENT & SERVICE

LECTURE SLIDE NOTES PREPARED FOR YEAR ONE SEMESTER TWO – EAU
GAROWE
 Course content

 Introduction
 Recap of the previous lesson on nutrition.
 Familiarity
with nutrients, functions, and factors affecting
requirements.
 Food Groups
 Importance of recommended dietary allowances and food
composition.
 Classification based on physiological functions and nutrients.
 Explanation of the Five Food Group System.
 Balanced Diet
 Characteristics of a balanced diet.
 Components of a balanced diet.
 Factors Affecting Meal Planning
 Discussion
of factors influencing meal planning, including nutritional
adequacy, age, sex, and more.
 Modification of Family Meals for Various Age Groups
 Introduction to meal planning and the need for modification.
 Methods of diet modification and food exchange methods.
 Sample menus for different age groups.
 Need for Special Diet and Therapeutic Diet
 Understanding the need for special diets during diseases.
 Introduction to therapeutic diets and their importance.
 Considerations for modifying patient diets.
 Myths and Facts Regarding Diet
 Introduction to common dietary myths.
 Debunking myths with factual information regarding various
dietary practices.
 Meal Management And Service
 Food Groups

 Food Groups
 Knowledge of recommended dietary allowances and food
composition is essential for choosing a proper diet.
 To simplify this process, we categorize food items into groups called
"food groups."
 Classification Based on Physiological Functions
 Food serves three primary physiological functions: energy provision,
repair and growth, and protection and regulation.
 Classification Based on Nutrients
 We can also classify foods based on the nutrients they supply.
 Five Food Group System

 Cereals, Grains, and Products: Provide energy, protein, fat, vitamin B1,
vitamin B2, folic acid, iron, and fiber.
 Pulses and Legumes: Contain energy, protein, fat, vitamin B1, vitamin B2,
folic acid, calcium, iron, and fiber.
 Milk and Meat Products: Milk provides protein, fat, vitamin B2, calcium,
and vitamin A. Meat includes protein, fat, vitamin B2, vitamin A, and
vitamin B12.
 Fruits and Vegetables: Fruits offer carotenoids, vitamin C, fiber, and
carbohydrates. Green leafy vegetables provide fats, carotenoids,
vitamin B, folic acid, calcium, iron, and fiber.
 Fats and Sugars: Fats offer energy and fat, while sugars provide energy.
NB: Food items within the same group
share similar nutrient profiles, making it
possible to substitute one food for
another within the same group with
minimal impact on nutrient intake.
Balanced Diet

A balanced diet is one that contains

various types of foods in quantities that
meet individual nutrient requirements and
allow for nutrient storage to endure short
periods of dietary inadequacy.
Characteristics of a Balanced Diet:

 Contains both plant and animal foods.

 Meets the nutritional requirements of individuals.
 Includes foods from all food groups.
 Offers a variety of foods.
 Incorporates seasonal foods.
 Is economical.
 Suits individual taste preferences.
Factors Affecting Meal Planning

Several factors influence meal planning:

 Nutritional Adequacy: Ensuring the nutritional needs of all family
members are met.
 Age: Dietary needs vary with age.
 Sex: Gender influences dietary requirements.
 Physical Activity: The type of work or physical activity a person
engages in affects their food needs.
 Economic Considerations: Budget influences food choices.
 Contn’d

 Time, Energy, and Skill: Available resources such as time and cooking
skills impact meal preparation.
 Seasonal Availability: Seasonal foods are fresh, nutritious, and cost-
effective.
 Religion, Region, and Culture: Dietary habits are influenced by cultural
and religious beliefs.
 Variety in Color and Texture: Diverse food options make meals more
appealing.
 Individual Preferences: Consider likes and dislikes of family members.
 Satiety Value: Choose foods that provide a feeling of fullness to
prevent hunger pangs.
 Modification of Family Meals for
Various Age Groups

 Meal planning is both an art and science,

influenced by factors like nutritional
requirements, budget, and season.
A balanced meal typically includes food items
from all food groups, providing essential
nutrients like energy, protein, fats, vitamins, and
minerals.
Modifying Family Meals

 Families have members in different age groups,

each with specific nutritional needs.
 Rather than cooking separate meals for each
member, meal modification is a practical
approach.
 Methods of Diet Modification

There are two types, namely;

 #1. Through Modification in the Diet
 Quantitative Modification: Adjust meal portion size.
 For example, pregnant women may need smaller, more frequent meals.
 Qualitative Modification: Change nutrient content, consistency, flavor, and
spice levels.
 Example: Offering mashed foods for infants.
 Modification in Terms of Frequency: Increase the number of meals or snacks.
 Useful when individuals can't increase portion sizes but have higher
requirements.
 Cont’d

 #2. Through Food Exchange Method

 Food exchanges help modify diets by substituting one food
item for another with equivalent nutrient content.
 Examples of Food Exchanges:
 Protein-Rich Foods: 1 glass of milk = 1 egg
 Cereals: 1 chapati = 1 bread slice = 1 potato = ½ cup rice
 Fats: 1 tsp of butter = 1 tsp of oil = 2 tsp of mayonnaise
 Sample Menus for Different Age
Groups

 Adult Man/Woman (Moderate Work):

 The menu provides a balanced diet for an adult engaged
in normal activity.
A reference menu can be adapted for different family
members.
 Pregnant Woman:
A pregnant woman requires increased calories, proteins,
calcium, iron, vitamin A, and vitamin C.
 Meals should be small and frequent.
 Lactating Mother:
 Lactating mothers need even more nutrients than pregnant
women.
 Extra servings of protein-rich foods, egg, and vitamin A-rich
foods are included.
 Frequency of meals should be increased.
 Infant:
 Infants rely on breast milk or formula for their first six months.
 Weaning foods gradually transition them to a household diet.
 Children and Adolescents:
 School-going children, pre-schoolers, and adolescents have specific
dietary requirements.
 Their diets should be high in calories, protein, and essential nutrients.
 Snacks and meals should cater to their nutritional needs and tastes.
 Old People:
 Elderly individuals need fewer calories and fats but require the same
nutrients.
 Soft, well-cooked foods are preferable, and hydration and fiber are
essential.
 Need for Special Diet and Therapeutic
Diet

 A normal diet satisfies the nutritional needs of a healthy

individual.
 However, when a person falls sick, the nutritional
requirements change due to malfunctioning of bodily
systems.
 Different diseases require specific modifications in the
diet to support recovery.
 Special Diets

 Diseases can disrupt bodily functions, leading to altered

nutritional needs.
 Examples:
 Diabetes: Lack of insulin production requires sugar
restriction.
 Jaundice (yellow eye): Liver malfunction affects fat
digestion; fat intake must be reduced.
 Diarrhea: Loss of fluids and salts requires a change in
diet consistency.
 Additional Reasons for Modifying Diet
During Diseases

 Maintain Good Nutritional Status: Ensure the patient

receives essential nutrients despite dietary restrictions.
 Correct Nutritional Deficiencies: Address nutrient
deficiencies related to the specific illness.
 Change in Diet Consistency: Alter the diet's consistency to
liquid or semi-solid as needed.
 Manage Body Weight: Adjust the diet to facilitate
changes in body weight, if necessary.
 Therapeutic Diet

 Therapeutic diet is a special diet given to a person suffering from a

disease to aid in their recovery. It is a modification of the normal
diet.
 Changing the diet can help the body recover by reducing the
burden on malfunctioning systems.
 Examples:
 Withdrawing sugars from the diet eliminates the need for insulin.
 Removing fats from the diet allows the liver to recover.
 Increased fluid intake helps combat water and mineral losses.
 Considerations for Modifying Patient
Diets

 Don't
plan a drastically different diet from the patient's usual
meals.
 Familiar diets are better accepted.
 Patients shouldn't feel isolated from family meals.
 Complex diets are challenging to prepare.
 Include foods liked by the patient to ensure they eat their
meals.
 Present meals attractively to stimulate the patient's
appetite.
Types of Modifications in a Normal Diet

 Diet Consistency Modifications:

 Involves changing the thickness of food.
 Two main consistencies:
Liquid
Semi-solid
 Liquid diets include milk, fruit juices, soups, and more.
 As the patient improves, you can transition to semi-
solid foods like, custard, fruits, and cooked vegetables.
Nutrient Content Modifications:

 Adjust nutrient levels based on the disease.

 Modifications
may involve increasing or decreasing
nutrient amounts.
 Examples:
Reduce salt for high blood pressure.
Restrict carbohydrates in diabetes.
Increase fluid intake during diarrhea.
Interval and Frequency of Feeding
Modifications:

 Normal eating consists of 3-4 meals a day.

 In
illness, patients may struggle to eat regular
portions.
 Offer
small, frequent meals every 2-3 hours, totaling
8-10 meals a day, to ensure nutrient intake.