UNIT 7 PRINCIPLES OF MEAL
PLANNING AND MEAL
PLANNING FOR-THEADULT
7.1 Introduction
7.2 Meal Planning
7.2.1 Aims of Meal Planning
7.2.2 Factors to be considered in Meal Planning
7.3 The Adult
7.3.1 Recommended Dietary Intakes for the Adult
7.3.2 Meal Planning for the Adult
7.4 Let Us Sum Up
7.5 ' Glossary
7.6 Answers to Check Your Progress Exercises
r 7.1 INTRODUCTION
In Unit 6 of Block 2, you studied about balanced diets. A balanced diet, as you know,
includes the right kind of foods in the right amounts and proportions so as to meet the
nutrien! needs of the individual for whom it is planned. A day's diet consists of three
main meals say breakfast, lunch, dinner. If we ensure that each meal is balanced, the
day's diet would be balanced as well. You have already learnt the essentials of
planning balanced meals and diets. On going through this unit, you will find that
balanced meals must be planned within the socio-cultural, economic and regional
framework of the individual. This practical and useful exercise of planning acceptable
and adequate meals is called meal planning.
In addition to the factors mentioned earlier, several others play a role in meal
planning, such as individual preferences, saving on time and labour and providing
variety in the diet. This unit will talk about these factors and how to apply them in
order to plan suitable meals.
Using this knowledge of meal planning, we shall then learn how to plan balanced
meals for adults. Adulthood, as you may be aware, is the 1,astphase of the fife cycle of
an individual. It begins from the agp of twenty years and extends through old age till
the time of death. Great variation exists in the nutrient need of adults depending on
age, sex and d y t y pattern. What are the nutritional needs of this population group?
How does age, sex and activity pattern influence n'utrient needs? What are the
problems faced in meeting the needs specially with respect to older adults? How do
we provide nutritious and inexpensive diets for adults? We shall ellamine all these
kpects in this unit.
I Objectives
h r studying this unit, you will be able to:
discuss the concept and aims of meal planning
identify the factors that need to be consider& while planning meals
describe the period of adulthood
list the recommended dietary intakes .for adults and
discuss meal planning for the adult
, , 7.2 MEAL PLANNING
Any individual who carries the responsibility of providing meals has to take decisions
regarding:'what to serve, how much to serve, how much to spend, where to shop, how
much to buy, how to prepare food, how to serve meals, at what hour to serve meal
and so on. All such decisions are a part of planning meals. Extending this concept
further, one could define meal planning as a simple practical exercise which involves
a<plying the kqowledge of food, nutrient requirement, individual preferences to plan
adequate and acceptable meals. In other terms, meal planning means planning for
adequate nummtion.
, I
Meal Planning
Remember meal planning is just not an exercise of selecting the right kind of foods to
help meet the nutrient ceeds. It also concerns with preparinglplanning attractive and
enjoyable meals for ali'persohs. Meals must taste good, smell good. Because
food is seen before it is tasted the eyes have a role as well, in food acceptance. Meals
must 'lo& good' to be tasted to be enjoyed. T o do this, the planner does not have to
be knowledgeable; only, but also imaginative and creative. The art of skilful blending
of foods in terms of colour, texture and flavour must bk known: In this context,
therefore, it is said that meal planning is an a n . It is an ak-t which develops through
thought.and inspiration. Meal planning, in fact, is a skill which improves with practice.
7.2.1 Aims of Meal Planning
Why do we need to plan meals? Let us find the answer to this question with the
following examples:
A, Meena and Kaju'are schbol-going children. They love eating'&mburgers,
chocolates, toffies and ice creams. Their eating habits are influenced by their
friends and by the food advertisements on the television. Their mother, Seeta
Devi, on the other hand, disapproves of their eating habits and is always coaxing
them to drink milk, eat green leafy vegetables, chapatieslrice.
B. Mohan and Abha haye invited friends for dinner. Abha.is keen on preparing
delicious and attractive dishes for her guests. She is trying various food
combinations and preparation methods to provide variety and make the meal
more appealing.
-
6.Rati is a working woman: She has limited resources time and energy. Her
consideration is to be able to prepare nutritious meals at reasonable cost within
the time available.
From these examples what clues can we get on why we need to plan meals? Let urr
consider. In the case of Seeta Devi,you would have noticed that, consciously or
unconsciously, she is trying to provide nutritious meals for her children. Abha, for
sure, is aiming to prepare an attractive and satisfying meal for her guests. And Rati,
like Seeta Devi, is also attempting to provide nutritious meals at reasonable cost. It is,
therefore, evident that the effort of all the three (Sceta Devi, Abha and Rati) is to
provide satisfying, nutritious meals. This, in fact, is the first and the forehost aim of
meal planning. What are the others? Think. From your experience try listing down
how planning meals would help you. You can tally your responses with the aims of
meal planning listed below.
The aims in planning meals are to:
e fulfil the nutritional needs of the family members, taking into account the family
size and composition ' ,
plan meals within the family income, i.e. make maximum use of the money
available, in the best possible way
aid,in the proper purchase, preparation and service.of food
e economize on time, labour and fuel
* provide variety in the diet by making proper selection of foods from within each.
of the three food groups
Meal pl&nfllnghelps to ensure nlutrltlour m u l e according to
peraorlrl like~ldlrllkn,
, make meals appealing and ,palatable bv moper selection of food in tebsns of Principles of Meal Phneiog
and Meal Planning for the
colour, texture and flavour Adult
provide nutritious meals taking into account individual preferences ( F i ~ r 7.1)
e
plan meals in advance, so that any pre-preparation required can be made and also
the leftovgs from the previous meals can be economically utilized.
7.2.2 Factors to be considered i n . ~ e aPlanning
l
Providing a meal that would be enjoyed and accepted by one and all in the family is
rather difficult. Why? Individual preferences, varied nutrient needs, varied food
habits, are a few factors that wbuld, influence meal planning. The crucial aspect to be
considered then, is how best to plan adequate and satisfying meals, within the
socio-cultural, economic, regional and psychological framework of the individual.
Here is a detailed discussion on this aspect. However , before we discuss these
factors, let us first get to know certain terms that areoften used in the context of meal
planning. These are discussed in Box 7.1.
-- -- -
I Box 7.1 Meal, Menu and Meal Pattern
Defined below are terms used frequently in meal planning.
I
Meal: Normally an individual eats 3-4 times a day. The foods consumed at a
particular time of the day constitute a meal. For example, foods taken in the
morning constitute a meal-breakfast. Similarly foods eaten in the afternoon are a
part of lunch, Usually breakfast, lunch and dinner are the three main meals
consumed in a day.
I . ~ e n u menu
---------
Menu A
: ~ is the list of dishes/food items served at a meal. Consider the ex-
amples of two menus given below:
.-----..---.
Menu B
>
----------. ----------.
Rice chapa&ce
Sambar (Arhar dal/ Rajmah
vegetables preparation) Aloo gobi (Cauliflower/
Curd potato preparation)
Onion nita (curd
preparation)
Menu A is coNunon in a Tamilian household whereas Menu B is common in
Punjabi housekfotds.
Meal Frequency: This term refers to the number of meals consumed in a day.
For example, if. you consume-breakfast, lunch, tea and dinner-in a day, the meal
frequency is 4.
Meal Pattern: It refers to the number of meals (i.e. the meal frequency), the ,
- - timing and nature of different meals consumed in a day.
I / ~ h e c kYour Progress Exercise 1
Read the following p?ragr.aph.
~ o h a n \ ian
s accountant in a government office in North 1ndia. His office timings
a r e 9 . 0 a.m. to 5.30 p.m. His meal pattern is as follow%-He has bed-tea early
morning. Before leaving for his office he consumes a heavy breakfast? He carries
a packed lunch to office (which he eats around 1.30 p.m.). Before lunch, around
mid-morning, he usually takes tea along%ith his friends. Around 4- 4.30 p.m. he
has another cup of tea supplemented with a siack. He returns home around 7.30
p . h and has dinner right away. Then late at night, before going to bed he drinks
glass of milk.
t
Now answer the following questions
I a.
a ) what is the meal frequency adopted by Mohan?
..*..........................................................-......................................
b) List the various meals Mohan has had in a day.
...............................................................................................
, c) Can you suggest a menu for dinner for Mohan?
Meal P h n h g
You have just been introduced to some new terms in Box 7.1. With this
understanding let us now move on.to discuss the major considerations in planning
meals (Figure7.2). We begin with nutritional adequacy.
MEAL PLANNING
ISATIETY VALUE I
ECONOMIZE ON TIME
LABOUR AND FUEL
i) Nutritional adequacy: The nutritional requirement of the individual to be served is
r'
an important consideratibn in meal planning. This int is particularly important
when we are planning meals for a family, In a farm y, as you know, there might be
different individuals - a child, an adolescent, an adult, a pregnant woman or an
elderly person. Each of these individuals has hislher own specific nutrient
requirements. The basic aim while planning meals should be to fui' the nutrient need
of each individual. How do 1s.- ensure this? This can be ensured by planning balanced
meals according to the recommended dietary intakes for different individuals.
PLANNING AND MEAL
PLANNING FOR-THEADULT
7.1 Introduction
7.2 Meal Planning
7.2.1 Aims of Meal Planning
7.2.2 Factors to be considered in Meal Planning
7.3 The Adult
7.3.1 Recommended Dietary Intakes for the Adult
7.3.2 Meal Planning for the Adult
7.4 Let Us Sum Up
7.5 ' Glossary
7.6 Answers to Check Your Progress Exercises
r 7.1 INTRODUCTION
In Unit 6 of Block 2, you studied about balanced diets. A balanced diet, as you know,
includes the right kind of foods in the right amounts and proportions so as to meet the
nutrien! needs of the individual for whom it is planned. A day's diet consists of three
main meals say breakfast, lunch, dinner. If we ensure that each meal is balanced, the
day's diet would be balanced as well. You have already learnt the essentials of
planning balanced meals and diets. On going through this unit, you will find that
balanced meals must be planned within the socio-cultural, economic and regional
framework of the individual. This practical and useful exercise of planning acceptable
and adequate meals is called meal planning.
In addition to the factors mentioned earlier, several others play a role in meal
planning, such as individual preferences, saving on time and labour and providing
variety in the diet. This unit will talk about these factors and how to apply them in
order to plan suitable meals.
Using this knowledge of meal planning, we shall then learn how to plan balanced
meals for adults. Adulthood, as you may be aware, is the 1,astphase of the fife cycle of
an individual. It begins from the agp of twenty years and extends through old age till
the time of death. Great variation exists in the nutrient need of adults depending on
age, sex and d y t y pattern. What are the nutritional needs of this population group?
How does age, sex and activity pattern influence n'utrient needs? What are the
problems faced in meeting the needs specially with respect to older adults? How do
we provide nutritious and inexpensive diets for adults? We shall ellamine all these
kpects in this unit.
I Objectives
h r studying this unit, you will be able to:
discuss the concept and aims of meal planning
identify the factors that need to be consider& while planning meals
describe the period of adulthood
list the recommended dietary intakes .for adults and
discuss meal planning for the adult
, , 7.2 MEAL PLANNING
Any individual who carries the responsibility of providing meals has to take decisions
regarding:'what to serve, how much to serve, how much to spend, where to shop, how
much to buy, how to prepare food, how to serve meals, at what hour to serve meal
and so on. All such decisions are a part of planning meals. Extending this concept
further, one could define meal planning as a simple practical exercise which involves
a<plying the kqowledge of food, nutrient requirement, individual preferences to plan
adequate and acceptable meals. In other terms, meal planning means planning for
adequate nummtion.
, I
Meal Planning
Remember meal planning is just not an exercise of selecting the right kind of foods to
help meet the nutrient ceeds. It also concerns with preparinglplanning attractive and
enjoyable meals for ali'persohs. Meals must taste good, smell good. Because
food is seen before it is tasted the eyes have a role as well, in food acceptance. Meals
must 'lo& good' to be tasted to be enjoyed. T o do this, the planner does not have to
be knowledgeable; only, but also imaginative and creative. The art of skilful blending
of foods in terms of colour, texture and flavour must bk known: In this context,
therefore, it is said that meal planning is an a n . It is an ak-t which develops through
thought.and inspiration. Meal planning, in fact, is a skill which improves with practice.
7.2.1 Aims of Meal Planning
Why do we need to plan meals? Let us find the answer to this question with the
following examples:
A, Meena and Kaju'are schbol-going children. They love eating'&mburgers,
chocolates, toffies and ice creams. Their eating habits are influenced by their
friends and by the food advertisements on the television. Their mother, Seeta
Devi, on the other hand, disapproves of their eating habits and is always coaxing
them to drink milk, eat green leafy vegetables, chapatieslrice.
B. Mohan and Abha haye invited friends for dinner. Abha.is keen on preparing
delicious and attractive dishes for her guests. She is trying various food
combinations and preparation methods to provide variety and make the meal
more appealing.
-
6.Rati is a working woman: She has limited resources time and energy. Her
consideration is to be able to prepare nutritious meals at reasonable cost within
the time available.
From these examples what clues can we get on why we need to plan meals? Let urr
consider. In the case of Seeta Devi,you would have noticed that, consciously or
unconsciously, she is trying to provide nutritious meals for her children. Abha, for
sure, is aiming to prepare an attractive and satisfying meal for her guests. And Rati,
like Seeta Devi, is also attempting to provide nutritious meals at reasonable cost. It is,
therefore, evident that the effort of all the three (Sceta Devi, Abha and Rati) is to
provide satisfying, nutritious meals. This, in fact, is the first and the forehost aim of
meal planning. What are the others? Think. From your experience try listing down
how planning meals would help you. You can tally your responses with the aims of
meal planning listed below.
The aims in planning meals are to:
e fulfil the nutritional needs of the family members, taking into account the family
size and composition ' ,
plan meals within the family income, i.e. make maximum use of the money
available, in the best possible way
aid,in the proper purchase, preparation and service.of food
e economize on time, labour and fuel
* provide variety in the diet by making proper selection of foods from within each.
of the three food groups
Meal pl&nfllnghelps to ensure nlutrltlour m u l e according to
peraorlrl like~ldlrllkn,
, make meals appealing and ,palatable bv moper selection of food in tebsns of Principles of Meal Phneiog
and Meal Planning for the
colour, texture and flavour Adult
provide nutritious meals taking into account individual preferences ( F i ~ r 7.1)
e
plan meals in advance, so that any pre-preparation required can be made and also
the leftovgs from the previous meals can be economically utilized.
7.2.2 Factors to be considered i n . ~ e aPlanning
l
Providing a meal that would be enjoyed and accepted by one and all in the family is
rather difficult. Why? Individual preferences, varied nutrient needs, varied food
habits, are a few factors that wbuld, influence meal planning. The crucial aspect to be
considered then, is how best to plan adequate and satisfying meals, within the
socio-cultural, economic, regional and psychological framework of the individual.
Here is a detailed discussion on this aspect. However , before we discuss these
factors, let us first get to know certain terms that areoften used in the context of meal
planning. These are discussed in Box 7.1.
-- -- -
I Box 7.1 Meal, Menu and Meal Pattern
Defined below are terms used frequently in meal planning.
I
Meal: Normally an individual eats 3-4 times a day. The foods consumed at a
particular time of the day constitute a meal. For example, foods taken in the
morning constitute a meal-breakfast. Similarly foods eaten in the afternoon are a
part of lunch, Usually breakfast, lunch and dinner are the three main meals
consumed in a day.
I . ~ e n u menu
---------
Menu A
: ~ is the list of dishes/food items served at a meal. Consider the ex-
amples of two menus given below:
.-----..---.
Menu B
>
----------. ----------.
Rice chapa&ce
Sambar (Arhar dal/ Rajmah
vegetables preparation) Aloo gobi (Cauliflower/
Curd potato preparation)
Onion nita (curd
preparation)
Menu A is coNunon in a Tamilian household whereas Menu B is common in
Punjabi housekfotds.
Meal Frequency: This term refers to the number of meals consumed in a day.
For example, if. you consume-breakfast, lunch, tea and dinner-in a day, the meal
frequency is 4.
Meal Pattern: It refers to the number of meals (i.e. the meal frequency), the ,
- - timing and nature of different meals consumed in a day.
I / ~ h e c kYour Progress Exercise 1
Read the following p?ragr.aph.
~ o h a n \ ian
s accountant in a government office in North 1ndia. His office timings
a r e 9 . 0 a.m. to 5.30 p.m. His meal pattern is as follow%-He has bed-tea early
morning. Before leaving for his office he consumes a heavy breakfast? He carries
a packed lunch to office (which he eats around 1.30 p.m.). Before lunch, around
mid-morning, he usually takes tea along%ith his friends. Around 4- 4.30 p.m. he
has another cup of tea supplemented with a siack. He returns home around 7.30
p . h and has dinner right away. Then late at night, before going to bed he drinks
glass of milk.
t
Now answer the following questions
I a.
a ) what is the meal frequency adopted by Mohan?
..*..........................................................-......................................
b) List the various meals Mohan has had in a day.
...............................................................................................
, c) Can you suggest a menu for dinner for Mohan?
Meal P h n h g
You have just been introduced to some new terms in Box 7.1. With this
understanding let us now move on.to discuss the major considerations in planning
meals (Figure7.2). We begin with nutritional adequacy.
MEAL PLANNING
ISATIETY VALUE I
ECONOMIZE ON TIME
LABOUR AND FUEL
i) Nutritional adequacy: The nutritional requirement of the individual to be served is
r'
an important consideratibn in meal planning. This int is particularly important
when we are planning meals for a family, In a farm y, as you know, there might be
different individuals - a child, an adolescent, an adult, a pregnant woman or an
elderly person. Each of these individuals has hislher own specific nutrient
requirements. The basic aim while planning meals should be to fui' the nutrient need
of each individual. How do 1s.- ensure this? This can be ensured by planning balanced
meals according to the recommended dietary intakes for different individuals.
