The presentation provides information regarding the importance of food appeal and palatability in meal planning

1. S.Stubbs
*

2. Proper meal planning principles must be utilized
to ensure that the nutritional, social, and
psychological needs of families and individuals
are met.

3. *
The following elements are critical in making
food appealing
*Colour
*Texture
*Size and Shape
*Flavour
*Temperature
*Heavy/Light

4. *
*Colour combinations can be appealing or make
you lose your appetite.
*Colours that are nearly the same are dull and
boring.
*When planning meals, we need to be like
artists painting a picture and use the elements
and principles of line and design

5. *
Example of a dinner served to special guests:
*Fresh broccoli, raisin and peanut salad (green)
Cran-raspberry drink (red)
Chicken cordon blue (yellow)
Rolls with blackberry jam (dark purple

6. *
*This refers to the feel that is provided with the
tongue.
*A variety of textures such as smooth, rough,
lumpy, soft, crisp add interest to a meal.
*Avoid using all foods that have similar textures
such as :
soup, milk, pudding
chili, stew, some casseroles, baked beans
tacos, chips, crackers

7. *
*Use your creative flair to combine a variety of
shapes and sizes in your meals
*Avoid serving several foods at the same meal
that are the same shape and size

8. *
*The flavour of foods should complement each
other
*Use well-liked combinations of foods that taste
good together
*Vary the flavours of food items to avoid
repeating one flavor

9. *
*Meals are more interesting if some hot and
some cold foods are served.
*Hot foods must be served hot and cold foods
served cold
*The temperature outside is a consideration
when planning meals.

10. *
*Balance rich, very sweet or fatty foods with
lighter foods.
*When planning a menu start with a main dish,
add appetizers, vegetables, beverages, and a
dessert that complements it.

11. *
*Palatability may influence food choice as it is
proportional to the pleasure someone experiences
when eating a particular food.
*It depends on the sensory properties of the food
such as taste, smell, texture, sound and sight.
*Sight allows evaluation of food shape, dimension,
colour that are qualities of food that can generate
expectations of odour, freshness, texture,
temperature, maintenance, edibility.

12. *It is well known that food intake increases proportionally
to palatability, but the effect of palatability on appetite in
the period following consumption is still unclear.
* Increasing food variety can increase food and energy intake,
too, and in the short term it may alter energy balance .

13. *
*Variety in colors, flavors, textures, and shapes
play a role in foods of all cultures
*Culture and society have been influencing
people’s food choices since prehistoric times.
*People tend to choose foods that reflect their
culture.
*Food intake increases proportionally
to palatability