Meal Planning

Menu Planning
scheduling intake of meals for a general or specific individual requirements.

- the process of planning and

Principles of Meal Planning 1. Fulfill the nutritional needs of the family members. (Family size and composition)

2. Plan meals within the family income. Maximum use of the money available, in the best possible way.

Principles of Meal Planning 3. Aid in the proper purchase, preparation and service of food. 4. Economize on time, labor and fuel. 5. Provide variety in the diet, by making proper selection of foods from within each of the three food groups.

Principles of Meal Planning

6. Make meals appealing and palatable by proper selection of food in terms of color, texture and flavor.

7. Provide nutrition meals taking into account individual preferences.

Principles of Meal Planning

8. Plan meals in advance, so that any pre-preparation required can be made and also the leftovers from the previous meals can be economically utilized.

9. Create balance & appropriate diet for various age groups & conditions.

1. Get the DBW using Tannhausers Method. 2. Know the caloric reqt / the Total Energy Allowance (TEA) of the patient. 3. Know the nutrient or diet distribution of the patient. 4. Calculate the diet Rx in grams. 5. Make a table for the computation of exchanges. 6. Make a meal plan distribution of exchanges for a day. 7. Convert meal plan distribution to household measurements.

Note:
1) Vegetable A dont change nutrient value if served cup cooked or 1 cup raw.

e.g. cup cooked no value; with value only if doubled (e.g. 1 cup, 2 cups,3 cups..) 1 cup raw no value; with value if doubled (e.g. 2, 4, 6, 8, 10 cups. )

Nutrients

Regular Diet 60% 15% 25%

Modified Diet
DM Renal CVA/ Stroke Postop GIT prob.

2) Normal consumption of sugar of healthy persons is 5-7 exchanges; maximum of 9 unless C/I. 3) 2-3 exchanges of vegetable are allowed per day. 4)3-4 exchanges of fruits are allowed unless restricted. 5) Condiments have no value (e.g.pepper, salt, soy sauce); with value only if consumed in large amounts (e.g.catsup, gravy). Standard Tolerance: +/-5 grams - in each nutrient +/-50 grams - in total calories

CHO CHON

50% 20% 30%

70% 10% 20%

60% 25% 15%

60% 20% 20%

60% 15% 25%

Fats

Computation of Rice, Meat & Fat Exchange

Rice exchange Add the value of carbo Subtract the amt. of Rx carbo Divide it by 23 (1exc. of rice=23) Meat exchange Add the value of CHON Subtract the amount of Rx CHON Divide it by 8 (1exc. of meat=8) Fat exchange
Add the value of fats Subtract the Rx amt.of fats Divide it by 5 (1exc. of fat=5)

Breakfast 1 piece apple, 65 gms. 1 cup fresh carabaos milk 1 cup rice cooked 1 pc. sardines in tomato sauce

pm Snack 4 tsp. cocojam 3 pcs. pandesal (5x5 cm)

am Snack 4 tsp. strawberry jam 4 slices wheat Lunch Ginisang Gulay 1/8 tomato, 1/8 onion (cup/cooked) baguio beans (cup/cooked) togue (cup/cooked) carrot (cup/cooked) 2 pcs. tokwa (cup/cooked) 1 matchbox size pork (cup/cooked) 1 cup rice cooked 1 pc. latundan banana 1 tsp. oil as panggisa

Dinner Nilagang Okra with Galunggong cup cooked nilagang okra fried galunggong (w/ 2 tsp oil) 1 cup cooked rice cup pure mango juice w/ 1 tsp. sugar