Principles of Planning a Menu
1.Meeting Nutritional Requirement :
A good menu is one which will not only provide adequate calories, Fats and Proteins but also provides minerals ,vitamins essential for the physical well being of each member of the family .
2.A balance Diet : should provide 60-70 % of total calories from carbohydrates 10-12 % from proteins and 20-25 % of total calories from fat.so the balance diet is the diet in which the ratio of energy distributions from carbohydrate protein and fat would be 7:1:2
3. Meal pattern must fulfill the family needs : a family meals should cater to the needs of different members may be growing adolescent boy many need rich food to satisfy his appetite where as a young child may need soft and blant diet.
4. Meal pattern varies with the age , occupation and lifestyle of the family.
5. Availability of the food : Menu should be include locally available foods. It should also consider the individual likes.even the meals should provide a variety. Meals are monotonous it will not be consumed. Variety can be included in color, texture, taste by using different kinds of food and cooking methods .
6.While menu planning it should be planned in such a way that recipes are simple and nutritious and saves the time and energy .
7. Meal which is planed should give maximum nutrients. Losses of nutrients during processing, cooking should be minimized. eg. Sprouted grams, malted cereals ,fermented foods enhance the nutritive value. Good quality protein should be consumed in all meals.
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