Meal

planning
 Foods is inseparable from the history of man. It is
as important as oxygen in maintaining life.
Definition of foods:
1.Biologist-simply define as any matter eaten by man
to sustain life and nourish the body.
2.An individual-the meaning of food to an individual
is multi faceted. It is something that should not
only alleviate hunger, and nourish the body but it
must also satisfy the human senses so the eating is
pleasurable.
 Good nutrition depends upon the understanding, knowledge,
and cooperation of many people.

 Good nutrition alone cannot guarantee health, but without

good nutrition health cannot be at its best.

 Body-building foods-Grow foods-protein rich foods

 Energy Giving foods-Go Foods-carbohydrates rich foods
 Body regulating foods-Glow foods-body regulating foods
 But food does much more than nourish, for
most of us enjoy eating.
 A. food makes us feel secure and happy
 B. we use food as link in our friendship
 C. an expression of pleasure during our
holidays
 D. as a symbol of our religious life
Meal planning-is a systematic planning of
menus for meals.
 It include not only the listing of foods to be
serve at any meal.
 It also includes:
a. planning the food budget
b. planning for food to be purchased,
choosing the markets, buying and
storing supplies
c. planning for preparations and
serving meals.
 Save Time
Selecting recipes Grocery list

 Save Money

 Manage your Health

 Improve Family Relationships

 Classification of menu
1. Low cost menu- low in price but also
nutritious
2. Medium Cost menu- moderate in price but
at the same time nutritious
3. High cost menu- high in price but at the
same time also nutritious
 Factors to be considered in planning menus for
meals.
1. Income or resources available
2. Family size number and composition of the
family
3. Activities of the family members
4. Food habits and preferences
5. Religion and culture
6. Food supply of the locality and of the country
7. Occasions
8. Climate
9. Time of preparing
10. Age
11. Sex
> Fruit
> Egg/meat or alternative
> Bread/ Cereal or
alternative
> Beverage (typically hot)
> Sandwich/pasta/
noodle
> Soup (optional) > Hot/cold beverage
> Meat/fish or alternative
> Vegetable
> Rice or alternative
> Fruit or dessert
> Fruit
> tuyo/hotdog
> rice > Camote/ saging
> Beverage (typically hot) > Hot/cold beverage

> Mongo with gulay and

tokwa
> Rice or alternative
> Fruit or dessert
> Rootcrops/ tinapay
 Beverage (typically > lugao, tsamporado
hot)  Hot/cold beverage
 Juices from
seasoned fruits

> Sinigang, nilaga, tinola,

batchoy
> Rice or alternative
 Fruit or dessert
 Rules of meal planning
1. Select foods that meet the nutritional needs
of the family or for whom the meal is
planned, using the protective food list as a
basis
2. Have variety in color, texture, temperature
and flavor.
3. Select food in season.
4. Consider the amount of time and equipment
necessary in the preparation.
5. Avoid serving foods prepared in the same
way at the same meal.ex. Fried fish, fried
eggplant, fried banana
6. Avoid preparing one type of food in the
same meal.ex. Misua soup, pansit, macaroni
salad.
7.Serve food that are readily and easily
prepared.
8.Consider the pocketbook of the family.
9.Prepare enough balance meal.
10. Prepare surprised meal. Serve season food
at the start of the season
Kinds of menu

1. Ala Carte- features food items that are

priced individually to enable the guest to
select his meal and be charged in proportion
to the value of the items selected.
2. Table d’hote- offers a large selection of
complete meal for a single price.
a. Limited menu- include entrée selection
between 6-12 items
b. Extensive menus- offers a wide variety of
selection of various dishes oftentimes used by
Chinese restaurants.
c. Festive menus – are set menus for
weddings ,birthday celebrations and
christening.
d. Commercial Menus- are pre
arranged with no choices at a fixed
price usually designed for clubs and
associations.
3. Cycle Menus- these are menus that
are repeated in a pre-determined
pattern.
4. Static menu-these are menus that are
relatively unchanged for a long period
of time.
5. Market menu- menus that response
to season or availability of resources.