Question

Describe five principles of meal planning.

Answer 1

1. Knowledge of the nutritional needs of the family members according to their age, sex, and occupation (I.C.M.R.).
2. Use of five food groups in the diet plan, i.e., cereals and grains, pulses and legumes, milk and meat products, fruits and vegetables, fats and sugars.
3. Knowledge of nutrients, its sources and the nutritive value of foods. Also, the ability to create a variety of dishes using the same ingredients is important.
4. Use of recommended tables (charts) of balanced diets (I.C.M.R.).
5. The food planned has to be balanced, palatable, and appealing to the eye, considering the likes and dislikes of individuals.
6. Proper knowledge about methods and types of equipment available for cooking to retain maximum nutrients, e.g., air fryer to cook using least oil.
7. Knowledge of the closest local market, general store or supermarket to get fresh foodstuffs at reasonable rates.
8. Storage facilities are available at home for perishable, semi-perishable, and non-perishable foods.