MEAL- is an instance of eating in a specific time and includes specific food preparation.

MANAGEMENT- Getting people together to accomplish desired goals and objectives using
available resources.
MEAL MANAGEMENT- series of events concerned with menu planning, food purchasing,
preparation and serving meal.

PEOPLE INVOLVED IN MEAL PLANNING

1. Dietitians
2. Food Service Professionals
3. Food Scientist and Technologists

Process of Meal Management:

1. Planning
2. Budgeting & Purchasing
3. Receiving & Inspection
4. Issuing & Storage

THE FOOD GROUPS AND FOOD PYRAMID

FOOD GROUPS- a collection of foods that share similar nutritional properties or biological classification.

Classification of Food Groups

1. GO- Go foods are the type of a food group that provides energy, hence the name "go". Examples of
this type of food group are bread, rice cereals and other foods that primarily provides carbohydrates.
2. GROW-Grow foods are foods that enhance growth development. Foods like egg, meat, fish, shellfish
milk, yogurt, cheese and other dairy products are types of this food group.
3. GLOW-Glow foods are foods that enhance the quality or the "Glow" of our skin. These foods are rich
in Vitamin D that is important for the development of a healthy skin. Green-leafy vegetables are
examples of this food group.

FOOD PYRAMID - is a triangular or pyramid-shaped nutrition guide divided into sections that show the
recommended intake of each food group.

The Food Pyramid is a diagram developed by nutrition experts all over the world to illustrate the balance
of foods needed for a healthy lifestyle. It serves as a nutritional guideline in wisely choosing food to
obtain the best balance of nutrients in the diet. The three major food groups are placed in the Food
Pyramid, with indicators of healthy eating habits in terms of what foods one must eat. The food groups
are classified as follows:

1. Eat Least: foods, which are high in fat, sugar, salt, and alcohol. This food group is at the top of the
pyramid.

2. Eat Moderately: foods with high protein content but which have high fat level (e.g., pork, beef,
chicken, milk, and eggs). This food group is in the middle of the pyramid.

3. Eat Most: foods, which are high in fiber and low in fat and sugar. A large proportion of these foods in
the diet will help control weight and reduce fat levels in the blood. These are foods, which make up the
base of the pyramid and should be the biggest part of the diet.
The foods are to be chosen from all three levels in the proportion shown, to make sure that there is a
good balance of nutrients and variety in the diet. As used in meal planning, the Food Pyramid is a visual
delight in the preparation of a nutritious and balanced diet. It facilitates the planning of some meals,
which may require special diets for particular persons with health problems. More importantly, majority
of normal diners is assured of a guide to healthful eating.

The Nutritional Guidelines for Filipinos (NGF) is a set of dietary guidelines based on the eating
pattern, lifestyle, and health status of Filipinos.

The NGF contains all the nutrition messages to healthy living for all age groups from infants to
adults, pregnant and lactating women, and the elderly.
The first NGF released in 1990 was composed of five messages called “Dietary Guidelines for
Filipinos.”

In 2012, the Technical Working Group (TWG) for the revision of the NGF, led by the Food and
Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST)
developed a new set of the NGF, based on the 2000 edition.

The 2012 NGF now includes the basis and justification for each of the ten nutritional and health
message.

Below are the new messages of the 2012 NGF:

- Eat a variety of foods everyday to get the nutrients needed by the body.
- Breastfeed infants exclusively from birth up to six months and then give appropriate
complementary foods while continuing breastfeeding for two years and beyond for optimum
growth and development.
- Eat more vegetables and fruits to get the essential vitamins, minerals, and fiber for regulation
of body processes.
- Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair of body
tissues.
- Consume milk, milk products, and other calcium-rich food such as small fish and shellfish,
everyday for healthy bones and teeth.
- Consume safe foods and water to prevent diarrhea and other food-and water-borne diseases.
- Use iodized salt to prevent Iodine Deficiency Disorders.
- Limit intake of salty, fried, fatty, and sugar-rich foods to prevent cardiovascular diseases.
- Attain normal body weight through proper diet and moderate physical activity to maintain
good health and help prevent obesity.
- Be physically active, make healthy food choices, manage stress, avoid alcoholic beverage, and
do not smoke to help prevent lifestyle-related non-communicable disease.

People are always encouraged to exercise at least thirty minutes a day, three to five times a
week.

Limit alcohol drinking to one drink per day for women and two drinks for men is also advised.
One alcoholic drink is equivalent to one and half ounce distilled beverage such as gin or 12
ounces or a bottle of beer or four ounces wine or half glass wine or an ounce of 100 proof
whiskey.

Let’s practice the ten nutritional guidelines to achieve good health and optimal nutritional
status.

OURCES AND FUNCTIONS OF FOOD NUTRIENTS

The basic nutrients that are essential in maintaining body functions
and good health are (1) carbohydrates; (2) fats; (3) protein; (4) vitamins; (5)
minerals; and (6) water.
Carbohydrates — provide heat and energy to the body. More than half
of our day’s requirement for energy comes from carbohydrates. Carbohydrates
from rice, and other starchy foods such as corn, kamote, gabi, ubi, potato, and
sugar also provide additional energy. However, they tend to occupy a large
proportion of the day’s diet, leading to a disproportionate intake of food.
Heavy intake of carbohydrates tends to limit the consumption of other foods
which would supply more protein, mineral, and vitamins, thus resulting in
deficiency diseases.
Fats — are concentrated sources of energy. They contain over twice the
energy value of carbohydrates, weight for weight. Its inclusion in the diet
enhances palatability and delays the onset of hunger. Fats also transport
Vitamins A, D, E, and K. Good fat sources are egg yolks, meat, cheese,
butter, and nuts. Twenty to twenty-five percent (20-25%) of our daily calorie
requirement should come from fat.
Proteins — build, repair, and maintain body tissues. They are important
constituents of body cells. They form the hormones that regulate body
processes and anti-bodies that fight infections. Proteins supply heat and
energy when there is shortage of fats and carbohydrates in our meals.
Proteins are made up of amino acids. There are twenty-two (22) such
acids, eight (8) of which are considered essential because these cannot be
manufactured by the body. These must come from food.
Food proteins containing all eight (8) essential amino acids are
called complete. Animals are good protein sources. These include meat,
fish, shellfish, eggs, poultry, cheese, and milk. Also important, although
incomplete, are proteins from plant sources such as those from cereal foods
(bread, rice, flour, corn), nuts, beans, and peas.
In a mixed diet, animal and plant proteins supplement one another.
What one plant protein lacks in amino acid is made up by the other to form
a complete protein. We should get 10-13% of our daily calorie requirement
from protein foods.
Vitamins — are organic substances necessary for growth and maintenance
of life. They must be provided in the diet. They are in small amounts in the
body and act as catalysts or substances that hasten chemical reactions in
body processes. They are carried in the blood stream to all parts of the body.
As such, they control body chemistry and play important roles in normal
growth, energy expenditure, reproduction, resistance to diseases, and general
well-being.

Many vitamins are destroyed during food processing and handling,

thus making them unavailable. Enrichment is a measure which puts back
lost nutrients in food. Vitamins A, D, E, and K are easily dissolved in fats
and referred to as fat-soluble vitamins. Those that are dissolved in water,
such as Vitamins C and B-complex vitamins, are referred to as water-soluble
vitamins.
Vitamin A — is essential for normal eye functioning, resistance to
infection, normal growth, and healthy skin. Good food sources include
whole milk, butter, most cheeses, fish liver oil, and green or yellow parts of
vegetables and fruits such as malunggay or kalabasa, ripe papaya and carrots,
in the form of carotene.
Vitamin B complex — namely thiamine, niacin, and riboflavin, are
water-soluble. They are rapidly lost by the body in urine, feces, and sweat.
They must be provided in our meals every day. Thiamine prevents beri-beri,
helps convert carbohydrates into energy, and maintains good digestion and
assimilation of food. Niacin plays an important role in cell respiration,
carbohydrate oxidation, and good digestion. A deficiency leads to a disease
known as pellagra. Riboflavin aids protein utilization and affects the normal
growth especially of the hair and skin.
Vitamin C — is essential for healthy teeth, gums, and blood vessels. It
is important too in the formation of collagen, a protein that helps support
the skin, bones, and tendons. Good food sources are green leafy vegetables,
and fresh fruits, especially citrus fruits. Vitamin C has to be provided every
day in our meals.
Vitamin D — is necessary for strong bones and teeth, and is produced
by the action of sunlight on the skin. It is sometimes called the sunshine
vitamin. Good food sources are liver, fish liver oil, egg yolks, and fortified
milk.
Vitamin E — like A, D, and K, is fat-soluble. It helps in the formation of
red blood cells, muscles and tissues, and prevents the abnormal breakdown
of body fat. Good food sources are whole grain cereals, whole wheat bread,
wheat germ, and vegetable oils.

Vitamin K — is necessary for blood clotting and is manufactured in the

intestinal tract by microorganisms. Good food sources are green leafy vegetables.
Minerals — Some 18 minerals are considered necessary for regulating
and maintaining body processes. Some of the most important are calcium,
phosphorus, iron, copper iodine, sodium and potassium.
Calcium and Phosphorus — are essential for the formation of good
bones and teeth. Good food sources are milk, cheese, green leafy vegetables,
small fishes, and nuts.
Iron — is responsible for the formation of red blood. It is the major
component of hemoglobin, the substance that carries oxygen in the blood.
Iron deficiency in the diet leads to anemia. Good food sources include
enriched bread and flour, unpolished rice, eggs, green leafy vegetables, meat,
especially the internal organs, and fish.
Iodine — affects the function of the thyroid glands. Deficiency of this
nutrient causes simple goiter. Chief sources are seafood, marine plants and
iodized salts.
Sodium — is present in common table salt. It is essential for the normal
functioning of body fluids and tissues.
Potassium — is needed for healthy nerves and muscles, and is found in
meat, fish, milk, vegetables, and fruits.
Copper — We need a small amount of copper which a well-planned
meal will provide adequately. This nutrient is essential in iron utilization.
Water — is an essential part of body tissues and comprises 2/3 of the
body weight. It is not considered as food, yet no one can live more than a few
days without it. It is lost in sweating and normal body excretions, through the
intestinal tract and kidneys, and should be replenished every day. A loss of
10% fluid from the body is a serious menace to health. As a rule, 6-7 glasses
of water or juices and other drinks are needed to maintain water balance in
the body.
Without water, food cannot be digested, absorbed or carried properly
to the different parts of the body as needed.
No single cell can do its work properly without water. It is also a
medium whereby the waste products are carried away to be excreted.
Because it is a carrier of waste products, it is important in the prevention
of constipation.
Fiber or Cellulose — is the indigestible part of foods. It is not a nutrient
but it provides roughage to stimulate the intestinal muscles for proper
evacuation. Moreover, it promotes the growth of useful bacteria in the
intestines. Good food sources are fruits, vegetables, and whole-grain breads
and cereals. Lack of roughage in the diet causes constipation.

DIFFERENCES IN FOOD HABITS

Regional Food Patterns in the Philippines
The 7,107 islands of the Philippines sustained multiple cultures
and distinctly different food habits. The variations could be attributed to
regionalism and to the different regional characters of the islands people.
This sense of regional identity plays a distinct food pattern as follows:
1. People in the coasts of Luzon, known as the Ilocos Region, prefer
vegetables and rice for the bulk of their diet. Pinakbet is a popular
vegetable dish identified with the Ilocanos. It is a combination
of eggplant, ampalaya, lima beans, okra, squash and tomatoes,
spiced with fish sauce or bagoong. Langgonisa (native sausage)
and Bagnet (dried pork belly) are well-known Ilocano meat dishes.
2. Central Luzon is famous for many exotic dishes. Pampanga is
famous for Buro (fermented rice sauce with crab roe), Tocino or
cured pork slices and sweet desserts, such as Leche Flan, Marzipan
and more. Bulakenyo cooking is very varied and specializes in
meat and fish dishes such as its Galantina, Relleno, Estofado
and Asado.
3. The Bicol Region, famous for the Mayon Volcano, is synonymous
with food cooked in coconut cream or Gata and Sili (Chili
Pepper). Famous for Laing and Pinangat, no other region can
duplicate this dish of gabi leaves cooked in gata and laced with
chili.
4. The Visayas is the center of the archipelago and its biggest islands
group. Their cuisines reflect the influence of the Chinese and
the taste of the seas. Delicious noodle soups, Pancit Molo, La
Paz Batchoy, Binakol (Chicken soup with Buko) taste heavenly.
Lumpiang Ubod, Inasal (barbecued chicken), Kinilaw (marinated
fresh fish or shellfish) and Cebu’s Lechon (whole roast piglet)
taste like no other.
5. Mindanao, the land far south, has cuisines which are Malayinspired and are
distinctly exotic in taste. Zamboanga is Catholic
with Spanish influence. Cocido is prepared with sausage, salted
pork, sweet potatoes, corn and cooking bananas patterned in its
Spanish prototype. Curacha, the weirdest crab with the sweetest
flavor is a unique dish found only in this region.

Dietary Habits of Cultural Groups

The Asians, (Chinese, Thais, Koreans, Japanese, Vietnamese, Malays,
Indonesians, Filipinos, and others) have rice and water as staple food.
The Americans have bread, hamburger, hotdogs and soda as staples. The
Europeans, on the other hand, are meat lovers with potatoes and wine as
staples. Some distinct cultural food patterns and practices are as follows:
1. French cooking evokes images of culinary masterpieces, perfectly
planned, prepared and presented. The culinary diversity of French
cooking comes from the many geographical regions. The fertile
soil and temperate climate of France produce a variety of meats,
fish, seafoods, poultry, fruits and vegetables.
2. German cooking is usually classified as hearty. High sodium
saukrat, fat-laden gravies, butter-filled pastries, soft pretzels and
German beer are just a few food characteristics of German culture.
They have a love affair with food expressed in holiday celebrations.
3. Italian cuisines are super-rich, high in calories and fat, and totally
irresistible. Cheesy Lasagnes, Fettucine and all the various pastas
are cooked with a flair.
4. Mexican Culture has the greatest emphasis on food. Fiestas, fun
and flavor characterize an important part of Mexican tradition.
Five basic ingredients in the Mexican Kitchen include tortillas,
beans, salsa, fresh vegetables and chili pepper. Salsa is the
quintessential Mexican condiment used for everything from
tortilla chips to baked potatoes.

Religious Food Practices

Various foods have symbolic meanings in religion. There are Taboo
Foods for specific religious practices. These are to be considered when
planning menus. For example, the Muslims do not eat Pork because it is
considered unclean. Other meats such as chicken, beef, lamb and goat should
be Halal or slaughtered or prepared conforming to religious practices. During
Ramadan fasting is practiced from 6 am to 6 pm.
The Hindus consider the cow as a sacred animal and therefore beef
is not eaten and cannot be found in their menu. Vegetarians are common
among specific Hindu sects. There are Christians who are forbidden to eat the
dishes containing the blood of animals. Catholics do not serve meat
during the Lenten Season and oftentimes undergo fasting. Orthodox Jews
take only Koshered food.