This document discusses the importance of a balanced diet and menu planning. It defines a balanced diet as one that includes all necessary nutrients in proper proportions. It recommends that a balanced diet provide 60-70% of calories from carbohydrates, 10-15% from proteins, and 20-30% from fats. It also discusses factors to consider for menu planning like meeting nutritional requirements, individual preferences, and economic constraints.

2.  The nutrients to be supplied daily in the right
proportion for optimum utilization and proper body
maintenance.This can be achieved by taking a
balanced diet every day.
 Definition – “ A balanced diet is one which includes
all the nutrients in correct proportion or adequate
amounts to promote and preserve health.”

3.  Dietetics – Is a science that deals with the
adequacy of diets during normal life cycle &
modification required during diseased conditions.
 Menu planning – Is the process of planning &
scheduling intake of meals for a general or specific
individual requirements.

4.  A balanced diet should provide around 60-
70% of total calories from CHO preferable
from complex carbs.About 10-15% from
proteins & 20-30% from fat. In addition a
balanced diet should provide other non-
nutrients i.e. dietary fiber
,antioxidant,phytochemicals which gives +ve
health benefit

5.  Meets nutritional requirements.
 Prevents degenerative diseases.
 Improve longevity.
 Prolong productive life.
 Improve immunity.
 Increase endurance level.

6. Antioxidant –VitaminsC,E,A , beta-carotene and
selenium protect the body from free radical
damage .
Phyto chemicals –polyphenols,flavones etc
Spices –Turmeric ,ginger, garlic cumin seeds
and cloves are rich in antioxidant.

9. 1) Recommended Dietary Allowances (RDA)
RDA is defined as the nutrient present in the
diet which satisfies the daily requirement of
nearly all individuals in a population
RDA depends on many factors –
Age
Sex
Physical work
Physiological stress

10.  2) Food Exchange Lists- Is the groups of
measured foods of the same proteins, fats,
carbohydrates & calorific values

11. 3) Five Food Group System- The five food group
plan permits an individual to plan a menu to
achieve nutrient intake as specified by RDA
 Cereals grains & products
 Pulses & legumes
 Milk & meat products
 Fruit & vegetables
 Fats & sugars

12.  ERA (EstimatedAverage Requirement)
 TUL (Tolerable Upper Level)
 AI (Adequate Intake)
 LTI (LowerThreshold Intake)

16.  Meets nutritional requirement
 Meal pattern must fulfill family needs
 Meal planning should save time & energy
 Economic consideration
 Meal plan should give maximum nutrients
 Consideration for individual likes & dislikes
 Planned meal should provide variety
 Meals should give satiety

17. The total calories distributions
 60-70% of calories from carbohydrates
 10-20% from proteins
 20-25% from fat

18.  Eat variety of foods.
 Ensure provision of extra food & healthcare for
pregnant & lactating women .
 Promote exclusive breast feeding for six months &
encourage B.F.till two years.
 Eat plenty of fruits & vegetables.
 Ensure moderate use of edible oils, animal foods&
butter/ ghee.
 Overeating should be avoided to prevent
overweight/obesity.

19.  Use salt in moderation
 Practice right cooking methods & healthy eating
habits.
 Drink plenty of water & take beverages in
moderation.
 Minimize the use of processed foods rich in
salt,sugar&fats.
 Exercise regularly & be physically active.

20.  Expenditure on food is an important & often largest
part of the family ‘s budget.The following factors to
be consider while budgeting of food
 Number of family members
 Family income Local market
 Home prepared & convenient food
 Snacks items & beverages
 Alternative marketing choice

21. Steps involved in planning a menu
 Step I - Identify RDA
 Step II - Prepare food list
a. using ICMR tables
b. using exchange lists
 Step III - Plan the menu