2. BREAKFAST – the first meal eaten during the day.
LUNCH – a meal eaten in the middle of the day, typically one that is lighter or less formal than
evening.
DINNER – taken around midday or in the evening.
BRUNCH – a meal that is a combination of breakfast and lunch.
SNACKS – a light meal between meals.
MEAL PATTERN – the set of food taken during the family meals.
DISH – is a particular preparation of food.
ONE-DISH-MEAL – when a dish or cooked food contains meat, fish, seafood and vegetables.
TECHNICAL TERMS
3. FOOD PYRAMID – is an easy-to-use-representation or diagram that is used as guide to healthy eating.
MENU – the specific list of food or dishes in the meal pattern.
DIET – is the food that a person eats regularly.
BALANCED DIET – is one which contains the correct amount of nutrients the body needs.
1. ENERGY GIVING FOODS – these are foods that gives the body energy for work and play.
2. BODY-BUILDING FOODS – these are foods that make children grow and help build strong muscles and
bones.
3. BODY-REGULATING FOODS – these are foods increase the body resistance to diseases and infections.
FOOD GROUPS
4. 1. VARIETY OF FOODS – variety in color, texture and flavour of food are equally important.
2. MEAL PATTERN – this serves as the outline in planning the menu on the list of food to serve.
3. BUDGET – the budget for food or the available money to spend should also be considered in
meal planning.
4. AMOUNT OF TIME AND ENERGY – consider the schedule and workability in preparing and
cooking meals and in time for dining.
5. SHOPPING OR BUYING SKILLS – it is also important that you know how to choose the
appropriate stores to buy the food.
6. SIZE; MEMBERS LIKES AND DISLIKES; LIFESTYLES, CUSTOMS AND TRADITIONS – the family has
its own food preferences or likes and dislikes. It is based on customs and traditions of the
family.
FACTORS IN PLANNING NUTRITIOUS MEALS
