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.
 Ratherthan 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.
 Offersmall, frequent meals every 2-3 hours, totaling 8-10
meals a day, to ensure nutrient intake.
 MYTHS AND FACTS REGARDING DIET

 A myth is a widely held (saying/story) but false belief or idea.

 Various myths and misconceptions exist about dietary practices.
 These myths can lead to incorrect dietary choices and affect health.
 This lecture addresses common myths related to diet and provides factual
information to debunk these misconceptions.
 Myth 1: Diabetics Cannot Eat Rice or Potatoes
 Fact: Diabetics can consume rice and potatoes in moderation.
 Careful portion control and monitoring of carbohydrate intake are essential.
 Opt for whole grains and not refined grains and prepare potatoes without excessive fats.
 Myth 2: Jaundice Patients Should Avoid Fats and Turmeric
 Fact: Jaundice patients should temporarily exclude fats from their diet, but turmeric is not
harmful.
 Fats can stress the liver, but turmeric does not have negative effects during jaundice.
 Myth 3: Crash Dieting (limiting food/starvation) or Severe Calorie
Restriction Helps in Rapid Weight Loss.
 Fact: Crash dieting or severe calorie restriction is harmful to the body.
 Starvation diets can lead to nutrient deficiencies, muscle loss, and
metabolic issues.
A controlled, high-fiber, low-calorie diet, combined with regular exercise,
is recommended for safe and sustainable weight loss.
 Myth 4: In Diarrhea, Stop Eating
 Fact: Stopping food intake during diarrhea is not advisable.
 The body needs nutrients to aid recovery.
 Opt for a bland and easily digestible diet, including foods like rice, bananas.
 Myth 5: In Fever, Do Not Consume Hot Foods
 Fact: There is no scientific distinction between "hot" and "cold" foods.
 Temperature does not affect the body's ability to combat fever.
 Focus on consuming a balanced and nutritious diet to support the immune system
during illness.