Introduction to

Meal Management
 TERMINOLOGY
MEAL MANAGEMENT
is an instance of eating in a specific time Getting people together to accomplish
and includes specific food preparation. desired goals and objectives using
available resources.

MEAL MANAGEMENT FOOD

It is a series of events concerned with  is any substance consumed to provide
menu planning, food purchasing, nutritional support for an organism.
preparation and serving meal.
PEOPLE INVOLVED
IN MEAL PLANNING

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Dietitians Food
Food Service Technologist/
Professionals Scientists
PROCESS OF MEAL MANAGEMENT

PLANNING

BUDGETTING & PURCHASING

RECEIVING & INSPECTION

ISSUING & STORAGE

FOOD GROUPS
&
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.
Food Pyramid
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.

The following 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.
 SOURCES
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
 
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 Malay inspired 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
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