THE WELL PLANNED MENU

Presented by:

Vanessa S. Balisco

Lecturer

ADVANTAGES OF PROPER MENU PLANNING

1. It ensures adequate nutrition for the family.

2. It maximizes the use of available resources.

3. It maximizes available time and energy for preparing and serving the meal.

4. It provides a more varied and interesting meal.

CARDINAL RULES ON PROPER MENU PLANNING

1. NUTRITIVE ASPECT

2. ECONOMIC ASPECT

3. MANAGERIAL ASPECT

4. AESTHETIC ASPECT

THE NUTRITIVE ASPECT IN MENU PLANNING

One of the goals in meal management is to maintain a happy healthy family through good nutrition. In our society today, many families serve inadequate meals not only because they cannot afford, but also lack of knowledge as to what a proper diet should consist of.

In rural and depressed area, the problem is lack of money, in urban areas and the more affluent families, the inadequacies are more in terms of the proper quality or the kind of food necessary to provide good nutrition because of wrong choice.

Suggestions for Planning Meals to Insure Proper Nutrition:

Use the Daily Food Guide in planning combinations of food which will provide the needed nutrients in the amount necessary each day.

Plan a variety of body building foods by including 2 eggs and 1 serving of legumes a week in addition to fish, sea foods, meat and meat products and poultry.

Plan a variety of energy foods by including a serving of root crops twice a week other than rice. Limit the use of sugars and concentrated sweets for source of energy.

Include 3 servings of visible fat daily, preferably from vegetable sources.

Provide for specific food allowance for all members of the family

Week2

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Energy Foods

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The Economic Aspect

The essential goal in meal management is economy in the use of resources, particularly money. Proper menu planning implies that one must meet the nutritive needs as well as the food budget. This means one must be able to manage her money resources, so she can buy the type and the amount of food to feed her family.

FOOD BUDGETThe amount of money set aside

for the food needs of the family. Ideally one allows 30-50% of the income for food, but in most cases housewives end up spending 50-100% of this income to food.

FACTORS TO CONSIDER IN DETERMINING FOOD BUDGET

INCOME SIZE AND COMPOSITION OF THE FAMILY SOCIAL STATUS OF THE FAMILY FOOD LIKES AND DISLIKES OF THE

FAMILY MEMBERS KNOWLEDGE AND SKILLS OF THE HOME

MAKER CURRENT FOOD PRICES HOME PRODUCTION OF FOOD

INCOME Size and Composition

RICH POOR Skills of the Homemaker

CURRENT FOOD PRICES

FOOD DISLIKES

Food Likes

How To Plan Menus to Meet the Food Budget

Food plan is a listing of food requirements of the family for a given budget. It is a tool used to plan for one day or for a week. This can also be used as a shopping list for purchasing the amount of food necessary to meet the budget and insure adequate food supply.

HOW TO MINIMIZE THE COST OF A MEAL

1. Include foods in season.2. Include locally available foods.3. Consider proper substitutes.4. Plan to utilize leftovers.5. Plan on dishes using inexpensive foods.6. Plan on minimum use of convenience

foods.7. Plan on a week’s menu.8. Plan food that the family likes.

MANAGERIAL ASPECT:

The third rule in menu planning is to plan meals which will make reasonable demands on the time and energy of the homemaker.

HOW TO MINIMIZE THE AMOUNT OF TIME AND ENERGY

Plan meals according to your capabilities. Plan meals according to the efficiency and

availability of facilities for food preparation and service.

Plan meals so that you do not make use of the same equipment.

Plan meals so that the dishes will not require last minute attention for all.

Plan meals so that you can dovetail the preparation according to the available time.

Plan dishes so that all will not require too much preparation.

THE AESTHETIC ASPECT:Meals are appealing not only

because they are nutritionally adequate or economically feasible, but because they are aesthetically pleasing and satisfying.

Eating is a very personal matter and is influenced by the following factors:

1. Psychological Reasons2. Physiological Reasons3. Socio-economic Reasons

HOW TO PLAN MEALS THAT ARE PLEASING AND SATISFYING:

Plan a variety of color.Plan a variety of types of food selected.Plan a variety in mode preparation.Plan a variety in shape and form.Plan a variety in texture.Plan extremes temperature. Include something new once in a while

to break the monotony.