Meal planning


 Food group
 Nutritive value of common food
 Balanced diet
 Meal planning
- Factors to be considered in meal planning
- Safety value, sociocultural preferences
- Personal preferences
- Availability of food
- Nutritive value of food
- Cost, Food fads
 Meal pattern
Content


 Meal= foods eaten for breakfast or lunch or supper.
 Planning is an activity which help in achieving the desired
goal that involves selection, purchase and storage of raw
materials.
 Planning the menu is the most important aspect of a
nutritious diet.
 Such a plan requires skill full balance order to promote good
health.
Meal Planning and Preparation


 Meal planning is the act of advanced planning of the
menu (of diet or foods) for different situations such as for
a family or a restaurant. It is an important to consider the
dietary needs of the people one is preparing for.
 Meal planning is the domain of dietetics, which is the
practical application of principles of nutrition.
 Meal preparation is the preparing food for eating by
selection, measurement and combination of ingredients in
an ordered procedure so as to achieve desired results.
Eg: cooking.
Definition


 To fulfil the nutritional needs of the family members.
 To keep expenditure within family food budget.
 To take into account the food preferences of individual
members, tradition and culture.
 To ensure good nutrition and promote good health.
 To make a meal that has each of the food groups in it
Eg: Cereals, Fruit, Vegetables, Milk and Dairy Products,
meat etc.
Objectives


Food are widely distributed in nature
Differ in content & nutrients
Food are divided into various groups to facilitate
their study and use in preparation of balance diet
Food groups


A) Based on nutritive value of food (11food group system)
B) Based on content major nutrient of food (5 food group
system)
Classification of food group


Classification
Based on nutritive value
of food
1. Cereals & millets
2. Pulses(legumes) & beans
3. Nuts and oil seed
4. Vegetables
5. Fruits
6. Milk and milk product
7. Egg
8. Animals food (fish)
9. Fats and oil
10. Sugar and starchy food
11. Condiments and spices
Based on content major
nutrient of food
1. Cereals, millets, grains
2. Pulses and legumes
3. Milk and meat products
4. Vegetables and fruits
5. Fats and sugar


 It’s the composition(quantitative and qualitative) of
different nutrients present in them
Importance
1. It provides the guideline for selection while planning the
diet
2. It gives account of any nutrient deficiencies that might be
present in the food
Nutritional value


Tool for nutritional assessment and screening
Tool for nutritional counselingg
Preparing therapeutic diet
Helps in food labeling
Cont..

1) Cereals and millets
- Most important staple food for majority of the world
- 75% of the diet in developing countries
- Examples : rice, wheat, maize, millet, ragi
Composition and nutritional importance
- Calories : cereals provide 3.5Kcal/gms
- Rich in carbohydrate(60-70%), good source of protein (6-12%),
minerals(iron, phosphorous), B-complex( Thiamin, niacin,
pantothenic acid, pyridoxine)
Nutritional value food group


Cereals and millets are poor in calcium( except
ragi and bajra)
Provides 75% of the energy needed, >50% of
protein required
Cereals are deficient in amino acids(protein) i.e.
lysine and tryptophan
Cont..

 The protein content varies from 6-9% by its mass. Also,
 rice is a good source of vitamins, especially thiamine. Rice is devoid of vitamin A, C and
D and is poor source of iron and calcium.
 Effect of milling of rice
 The milling of the rice deprives the rice grains of its nutritive elements. The losses may be
up to 15% of protein, 75% of thiamine and 60% of riboflavin and niacin. Thus, the
resulting white (or polished) rice is of poor nutritive value although appearing attractive.
Hence, under milled or parboiled rice is suggested by nutritionist.
Washing and cooking of rice
Rice grains are further subjected to loss of nutrients during washing and cooking.
 Washing in large quantities of water leads to loss of up to 60% water soluble vitamins and
minerals.
 The practice of cooking the rice in large amount of water and draining the excess water at
the end is another way of further loss of vitamins.
Parboiled rice (also called converted rice) is rice that has been partially boiled in
the husk. The three basic steps of parboiling are soaking, steaming and drying. It boost
nutritional profile and change its texture.The process starts with soaking the paddy
(unhusked rice) in hot water at 70 degree Celsius for 3-4hours which swells the grains.
Then the water is drained and paddy is steamed for 5-10 minutes and dried and milled
later.
Rice


 It is the most important cereal, next to rice. The protein content
of wheat varies from 9-16%
 The wheat grain is much less subjected to loss of essential
nutrients during processing than rice.
 The wheat is consumed as whole grain wheat flour(or Atta).
 The white flour (Maida) represents 70% extraction of wheat and
is poorer as compared to whole grain wheat flour in nutritional
standpoint. The whiter the flour the lesser the vitamins and
minerals.
Wheat


 It ranks third to rice and wheat; and in certain areas
 It is the principal source of both protein and energy. The
yellow variety of maize contains significant amounts of
carotenes.
 Maize is fairly rich in fats as well.
 Maize is also used in the manufacture of breakfast foods
such as corn flakes.
Maize


 Millets are smaller grains and eaten without having the
outer layer removed.
Eg: Kodo, jowar(sorghum) etc.
 The protein content of millets is 7-10 %.
Millet:


 Edible leguminous seed are second most important food
after cereals
 Dried edible seeds of leguminous plants are termed as
pulses(dhal)
 Examples – Bengal gram (chana), red gram (rahars), green
gram (mung) and black gram (mass). Others include
lentils (masur), peas, and beans including soyabean.
2. Legumes


 Calories – 3.5Kcal/gms
 Carbohydrate 60%
 Pulses contains 20-25% of proteins which is double than
that found in wheat and 3 times that found in rice
 Calcium up to 200mg/100gms, iron 10mg/100gms
 Pulses rich source of vitamin B comple(except ribofalvin
and cobalamine). Devoid vit A, C &D
 Germinating pulses(sprouts) excellent source of vit C
Composition and nutritional
importance


 It is the richest among pulses as the proteins of soyabean are
of relatively high value.
 It contains more than 40% of proteins, 20 % of fats and 4 %
of minerals.
 Complete protein with all amino acid.
 Soyabean can be cooked and eaten as dhal and can be used
in baby foods too.
 Referred as poor man’s meat or miracle bean.
Soyabean


 Nut is a fruit, whose edible seed are enclosed in hard shell
 Oils extracted from some nuts are oil seeds
 Examples- coconut, peanuts, almond, cashew, sunflower seed,
sesame seeds
- They are very rich in fat(40-60%), good amount of unsaturated
fatty acids
- They are rich in protein protein(18-40%), carbohydrate( 10-
20%), some minerals and B-complex vitamins.(except coconut)
3. Nuts and oil seed


 Non woody plant cultivated for food.
 Vegetables are categorized as “protective foods” and is
highly rich in vitamin and mineral content.
 Vegetable usually have larger water contents, low energy and
protein contents, and varying amounts of dietary fibres
 Vegetables are divided into 3 groups:
 Green leaves – cabbage, cauliflower, spinach
 Roots and tubers –potato, onion, beetroot, carrot, radish
 Other vegetables –brinjal, cucumbers, drumstick, pumpkins,
bitterground.
4. Vegetables


1) Green leafy vegetables
- Rich sources of vit A (carotene). Also rich sources of vit C, folic
acid, potassium and calcium.
- Contain high portion of cellulose(not digested in human beings)
- The darker the green leaves, the higher their nutritive value.
Because of low calorific value (25-50Kcal per 100gram
- Leafy vegetables are high in water and dietary fibre.
- The recommended daily intake for green vegetables is 40
grams.


2) Roots and tubers
- Rich sources of starch(carbohydrate) and poor source of
protein(except potato), Vit B-complex & C
- There water content is very high(up to 75%)
- Carrots content high carotenes
3) Other vegetables
- Good source of vitamin, minerals and cellulose
- Yellow pumpkin is a fair good source of carotene.
Cont..


 Edible fleshy seed bearing part of plant
 They are called “protective food” as they are good sources
of vitamins and minerals.
 The special feature, distinct from other foods is that they
can be eaten raw and fresh.
 Nutrition experts recommends a daily intake of at least 85
grams of fresh fruits for maintenance of health.
 Examples-
5.Fruits

 Vitamins: Vitamin C. Eg: amla, guava and orange. One
medium sized orange can provide enough vit C to meet the
daily requirement of an adult. Also several fruits contains
carotenes. Eg: papaya, mango
 Minerals: Fruits are good sources of mineral especially sodium
and potassium. Some fruits like sitaphal (custard apple) are rich
in calcium also. Dried fruits like rasisins, apricots are good
source of calcium and iron.
 Carbohydrates: Generally, fruits have low energy value but
some fruits like banana and mango contains significant amount
of carbohydrates and can serve as a good source of energy.
 Cellulose: Fruits contains cellulose in significant amounts
which helps in normal bowel movement.
 Water: Can quench thirst. Constitute 90% of water.


 It is the best and most complete of all foods.
 It is secreted by the animals to serve as the sole and wholesome
food for infants.
 It consists all nutrients necessary for growth and development
of young ones.
 Can be consumed as whole milk or as various milk products
like cheese, cream, butter
6. Milk and milk products


 Water content in human milk is 87.5% & cow milk is 87.2%

 It doesn’t contain vit C & iron
 Milk is rich in vit A & B-complex
 Various milk products have varying nutritive value and all
are generally rich sources of fat and protein
Constituent Human milk Cow milk
Protein 1.1g/dl 3.3g/dl
Lipids 3.8g/dl 3.8g/dl
Carbohydrates 7.5g/dl 4.4g/dl
Minerals 0.2g/dl 0.7g/dl

 Important in human diet
 Mainly hen’s egg are consumed
 - Eggs contain all nutrients except carbohydrates and
vitamin C.
 About 12% of egg is made of shell, 58% of egg white, and
30% of egg yolk.
 An egg weighing 60 grams contain 6gram of protein,
6grams of fat, 30 mg of calcium and 1.5 mg of iron; and
supplies about 70Kcal of energy.
7. Eggs


 Egg contains about 15% proteins in the white part and
13% fat in the yolk
 Raw egg white is not assimilated by the intestinal mucosa,
therefore it must be cooked before consumption. Boiling
destroys “avidin” which prevents the body from obtaining
biotin (a B-vitamin).
 Cholesterol contain of egg is 250mg. (recommended
>300mg/day)
 One egg per day is adviseable
Cont..

 Flesh of animals is referred as meat.
 Expensive source of food
 Examples –beef, buff, pig,sheep, goat, chicken, etc
- Depends on source, season of year and type of meat(muscle
or organ)
- Muscles is good sources of protein(40-45%).
- Iron content is more in meat as compared to fish and is more
easily absorbed than iron from plant source.
8. Animals food(fish)


- Meat contains varying amounts of fats composed of non-
essential saturated fats.
- The energy provided by meat depends on it fat content.
Meat also provides minerals such as zinc and B-
vitamins.(5%)
- Meat is poor in calcium and rich in phosphorous.
- Organ meat are rich in protein, vit A and Vit B12
Cont..


 High Consumption in people near sea and rivers
 Consumes for its varieties of preparation and taste
 Examples- fresh water and sea water fish. Sardines, shell
fish like oysters, lobsters,etc
- Good sources of protein (10-20%) and are of good
biological value
- Fat content ranges fro 1-20%. Good sources of essential
fatty acids
Fish


 Devoid carbohydrates.(except shell fishes)
 Sea fishes good sources of iodine
 Small fishes consumed with bone and oyster are good
sources of calcium
 Big fishes lack calcium but are good sources of iron and
phosphorous
 Fishes liver are rich in vit A &D. Fair sources of vit B
complex.
Cont..


 Added in food to enhance flavor and taste
 They are acylglycerols
 Fats are solid and oils are liquid in room temperature
 Oils are refined to remove free fatty acid and rancid
materials
 Examples – plam oil, mustrad oil, sunflower oil,etc
- hydrogenated fats(vanaspati ghee)
9. Fats and oils


 Vegetables oils are good sources of essential fatty acid
 Coconut and palm oil contain high percentage of saturated
fatty acid
 Good sources of vit E. (devoid A & D)
 Fats of animals oil poor source of vit E and essential fatty
acid. Large amount of fatty acid and cholesterol
 Good sources of energy(9Kcal/gms)
 Refined oils removes free fatty acid, rancid materials
making them odorless & color less


 Sugar, jaggery etc are used as sweetening agents.
 The common starchy foods are custard powder etc.
 Sugar: pure sucrose, main sweetening agent, empty
calories, and no nutritional values, sucrose rich food has
risk factors for dental caries, obesity and coronary heart
diseases
 Jaggery: prepared from sugarcane juice, it contain small
amount of minerals
 Honey: prepared by bee, constitute fructose, glucose and
small amount of maltose and sucrose.
10. Sugar, starchy and sweet food


 Custard, arrow root: rich in starch, taken with supplement
source of protein are and valuable food for sick people
 Other sweeteners: aspartamate, have low or zero calories,
generally used in diabetics.
Cont…


 Spices are aromatic pungent substances and condiments are
processed spices made into sauce and syrup.
 Used as flavoring agent in food preparation
 Example : chilies, pepper, turmeric, cardamom, cinnamon,
garlic, coriander seeds
- Don’t have nutritional importance
- Used as flavoring agent
- Used in moderate amount. Excess amount will give pungency and
irritate in mouth and mask the original flavor of the food
11.Condiments and spices


 Beverages : used to quench thirst, provide water to the body.
Examples- tea, coffee, cocoa, soft drinks, alcohol,
 Tea, coffee, cocoa: refreshing effect due to caffeine,
theophylline.
 Soft drinks: carbonated drink- contain sugar, flavor, color and
carbon dioxide dissolved in water. Bleach comes out after
consumption. Non carbonated drinks- fruit juices and
squashes(sugars and preservatives are added )
 Alcohol- 7Kcal/gms and quickest source of energy and directly
absorbed from stomach. Poor nutritive value, depresses CNS.
Miscellaneous food items


 Salt : main additive to our salt
 Main supplier of electrolyte sodium and chloride
 Restrict salt less than >5mg/day
 Fortified salt contain iodine also known as iodizes salt
 High salt intake is associated with hypertension
Cont..


Food group Major nutrient
1. Cereals, millets grains and products Energy, protein, invisible fats, fibers,
thiamine, riboflavin, folic acid
2. Pulses and legumes Energy, protein, , invisible fats, fibers,
thiamine, riboflavin, Fe, calcium
3. Milk and meat products Protein, fat, calcium
4. Vegetables and fruits Carotenoid, vit C, fibres, riboflavin,folic
acid
5. Fats and sugars Energy, fat, essential fatty acids, energy
b. Basic five food group


 Serving values of food are expressed per 100 gms of food in
food tables
 A serving is defined as quantity of a particular food with
desired nutritional values.
 It makes layman to prepare the balance diet.
 Potion : how much food you choose to eat at one time
 Serving size: the amount of food listed on nutrition facts
label and a pyramid
Serving and serving size


1. Serving size of the foods on a nutrition fact label on food
container
- Refers to amount of food to be eaten at one sitting which is
determined from food survey
- Nutrition labels are specific in nutrition and helps to
compare with other similar food
Serving sizes


2. Serving sizes of food in food exchange list in food pyramid
- Based on specific amount of food that provides
approximately same amount of calorie and carbohydrate as
other similar food in the exchange list
- It also helps in selecting the food in familiar measure like
cups, table spoon, etc for preparing the balance diet
Cont..


 The food pyramid is graphical representation of amount and
types of food required for a balance diet
 Originally prepared by US dept. of Agriculture in 1992
 The location of the food group suggest the amount and types of
food to be included in the diet
 The broader the base more consumption of food, narrower the
base less consumption
Food guide pyramid

 Its useful to guide common people to achieve good
nutrition
 It can be easily followed by a common man for daily diet
 Its useful educational tool to explain dietary guideline in
easy graphical format
 Can be modified for different age group
 Can be used for therapeutic purposes
Uses


Cont..
FAT
AND
OILS
MILK AND MEAT
PULSES AND LEGUMES
FRUITS AND VEGETABLES
CERELS, MILLETS, GRAINS
USE MORE AMOUNT
USE MODERATE
AMOUNT


Nutritive value of common
food
Nutritive values of cereals (values per 100 gram)
Nutrients Raw rice milled Wheat whole Maize dry
Protein 6.8 11.8 11
Fat (gm) 0.5 1.5 3.6
Carbohydrate (gm) 78.2 71.2 66.2
Thiamine (mg) 0.06 0.45 0.42
Niacin (mg) 1.9 5 1.8
Riboflavin (mg) 0.06 0.17 0.1
Energy Kcal 345 346 342


Cont..
Nutritive values of Pulses (values per 100gram)
Nutrients Bengal gram Black gram Red gram Soyabean
Energy Kcal 360 347 335 432
Protein (gm) 17.1 24 22.3 43.2
Fat (gm) 5.3 1.4 1.7 19.5
Calcium (mg) 202 154 73 240
Iron (mg) 4.6 3.8 2.7 10.4
Thiamine (mg) 0.30 0.42 0.45 0.73
Riboflavin
(mg)
0.15 0.20 0.19 0.39
Niacin (mg) 2.9 2 2.9 3.2
Vitamin C
(mg)
3 0 0 0


Cont..
Nutritive value of meat, Fish, and eggs per 100 gram
Nutrients Meat goat Fish Egg hen
Calories
Protein 21.4 19.5 13.3
Fat 3.6 2.4 13.3
Minerals 1.1 1.5 1


Cont..
Nutritive values of milk(values per 100grams)
Nutrients Human Cow Buffalo Goat
Energy (Kcal) 65 67 117 72
Protein (gm) 1.1 3.2 4.3 3.3
Fat (gm) 3.4 4.1 6.5 4.5
Lactose (gm) 7.4 4.4 5.1 4.6
Calcium (mg) 28 120 210 170
Iron (mg) - 0.2 0.2 0.3
Vit C (mg) 3 2 1 1
Mineral (g) 0.1 0.8 0.8 0.8
Water (g) 88 87 81 86.8


Cont…
Nutritivevalueofcoffee,teaandcocoa
Nutrients Coffee Tea cocoa
CaloriesKcal 98 79 213


 Getting the right types and amounts of foods and drinks to
supply nutrition and energy for maintaining body cells,
tissues, organ and for supporting normal growth and for
development.
 Definition:
A balanced diet is one which includes all the nutrients
in correct proportion or adequate amounts to promote
and preserve health.
A balance diet provides 6 nutrients: carbohydrates, protein,
fats, minerals, vitamins and water in proper amount to
maintain good health.
Balanced diet


 Carbohydrate provides energy and Fiber that provides
roughage action
 Protein for growth, maintenance and tissue repair
 Fats provide energy as well as fat soluble vitamin
 Vitamin and minerals are required for growth and
regulation and control of metabolic process
 Water provides medium for all body metabolism. Its total
cleanser
Importance


 Should ensure proper amount and proportion of all the six
nutrients. And meet minimum RDA
 Food from each group should be included to achieve balance
diet
 Nutritional balance: suggested that meal to be taken for 3 to 4
times a day. 1/3rd in lunch, 1/3rd in dinner, 1/3rd in
breakfast/evening time.
 Factor like age, sex, growth, physical activity, dietary habit,
economic status, physiological state to be considered
 Should be based on locally available food
 Food should be palatable, digestible, appealing sense and taste
Principles

 Intake of the fat should be limited to not more than 15% of the
total calorie requirement in the diet but it can be exceeded to 30%
for infant and children.
 Saturated fat should not be more than 10% of the total energy
intake, unsaturated fat should replace the remaining fat
requirement.
 About 70% of the total energy requirement may be met through
the intake of carbohydrates should be rich in fibre.
 Sources rich in fat and alcohol should be avoided.
 Salt intake should not be increased to more than 5grams per day
 Protein intake should be at least 15-20% of total energy. 25% of
the protein should be derived from animal protein.
 Vitamins are recommended in terms of calorie intake because
they are used as the coenzyme for metabolism of food.
Goals


1. Healthy body growth
2. Preventing infections and diseases
3. Controlling weight
4. Active lifestyle
Purpose


Components of balanced diet
Balanced
Diet
carbohydr
ates
protein
fat
vitamins
water
minerals


 Carbohydrates are necessary to supply body, organs and
tissues with glucose
 Primary source of energy.
 Sources include foods such as whole grains, fruits,
vegetables.
 One of the important components of a balanced diet.
 On an average, an adult should get about 70% of their
calories from carbohydrates.
Carbohydrates


Protein
 Proteins are nutrients that are essential to the building,
maintenance and repair of body tissues.
 Proteins are found in plant as well as animal sources. Fish,
meat, poultry, eggs etc are animal sources.
 Some of plant proteins are; ground-nuts, beans, cereals
like wheat and maize, and pulses. These are all body
building foods.


 Fat is an important part of a balanced diet.
 It contributes to around 25-35 percent of the daily caloric
intake
 saturated fats should be kept to not more than 10 percent
of the total fat intake.
 Fats are supplied to our body by many foods like butter,
milk, egg etc.
Fats


 They are soluble in water as well as in in fats or oils.
1. Water soluble vitamins: Vitamin B-complex and others
2. Fat soluble vitamins are: Vitamin-A,D,E & K.
 The various source of this vitamin are: meat, liver milk & eggs etc
 Each vitamin helps with certain functions. For example, vitamin A
improves vision,
 Vitamin C maintains healthy skin and vitamin D keeps the bones
and teeth strong.
 Vitamin deficiency can cause osteoporosis, scurvy, a weakened
immune system,
 premature aging and even certain cancers. Consuming too much of
a vitamin can also result in serious toxicity.
Vitamins


 Minerals are very important for the body. Many minerals,
such as calcium, potassium and iron are
 Vital for proper functioning of the body and must be taken
in relatively large amounts.
 Are found in a variety of foods including dairy and meat
products. Eg: Liver, kidney, eggs, fish, sea food, green
leafy vegetables.
Mineral


 Water is essential to our survival and should be taken in
adequate amounts.
 It keeps the body hydrated and helps body to function
properly.
 Water accounts for 55%-65% of body weight, but because
the body can’t store water, we must constantly replenish it.
 An individuals should drink 8-10 glasses of water daily.
 The amount of water needed by body depends on one’s
age, type of work, and the climate.
Water


Planning of balance diet
Low diet
 Failure to nourish
 Poor growth
 Poor development
 Infectious diseases
 Even death
Over diet
 Weight gain
 Obesity and insulin
resistance
 Heart diseases
 Other diet related diseases
like HTN, kidney stone


 The amount of nutrient and calorie intake per day
considered necessary for maintaining good health.
 It differs from person to person
 Factors to be considered while setting RDA
1. Age
2. Weight
3. Sex
4. Body size
5. Physiological state
6. Type of work
RDA


Find RDA
 Energy
 Protein
 Fat
 Calcium
 Vit A/C
 *folic acid, iron
(6-12 months,1-6 years, 7-12yrs, 13-18yrs, adult, pregnancy,
lactation, above 60yrs)
Assignment


 Calculate the total energy amount
 Calculate the amount of individual nutrient(10% of total
energy from the protein, 20% from fat, 70% from
carbohydrate, vit and minerals to be included, 1.5 to 2 ltrs
of water)
 Determine the items of the food (nutrient needed & its
value)
 Menu planning
Calculation of balance diet
for different age group


 60 kg of male
 Total energy required = 2400-2450 kcal/day
 Carbohydrate provide 70%
2400 X 70% =1680kcal
1gms of carbohydrate = 4kcal
1680kcal/4 = 420gms of carbohydrate
 Fats provide 20% =2400 X 20% =480kcal
1gms of fat = 9kcal, 480kcal/9 = 53gms of fat
 Protein provide 10% = 2400 X 10% = 240kcal
1 gms of protein = 4kcal, 240kcal/4 =60gms of protein
Example


 Menu/Meal planning is the process of planning what to eat
at each meal in an entire day
 Its taking time to plan nutritious meal and snack for
specified time period
 Meal planning includes different kinds of food stuff which
provides opportunity to get adequate nutrition
 Result in more interesting meal with an attractive variety
of texture, color, taste & appearances.
 This involves choosing a variety of food that provides the
widest variety of nutrients.
Meal planning


To fulfil the nutritional needs of the family
members.
To keep expenditure within the family food
budget.
To take into account the food preferences of
individual members, tradition and culture.
Objectives


 It should be balanced to maintain optimal health
 It should fulfill the family need
 Individual eating habits, personal likes & dislikes,
religion, etc to be considered while planning
 Availability of food to be considered
 Should be with in family budget
Principles


 Color, shape, texture and flavor
 Safety value
 Sociocultural preferences
 Personal preferences
 Availability of food
 Nutritive value
 Cost
 Food fads
Factors


 Color: Color should be attractive and appealing. Avoid a
menu of all white or neutral colored foods.
 Shape: Different shapes in a dish make it more attractive.
Round, flat, shredded, sliced or diced, cubes, spheres are
the different shapes that may be used.
 Texture: Use contrasting textures such as soft foods and
crisp foods.
 Flavor: Both types of flavors, bland and spicy, should be
well planned.
Color, shape, texture and
flavor


 Satiety value of a food refers to the feeling of satisfaction
(usually in terms of how long) after eating that particular
food.
 A meal should be satisfying.
 Fat and protein have a higher satiety value than
carbohydrates
Satiety value


 It includes social customs and religious beliefs.
 Particular society has also a big influence on the type of
food one will select for meal.
 For example Hindus strictly avoid beefs, Muslims avoid
pork.
 Similarly some societies, avoid eating meat and other flesh
foods, fish etc. Some societies prefers sweets and flesh
foods including meat in some special occasions such as
festivals.
Sociocultural preferences


 It is individual level factors affecting the selection of foods
 Preferences may be having deleterious effects on health.
 For example, preference to junk food, commercial non-
nutritious food especially in children and adolescent has
shown deleterious effect such as micronutrient
deficiencies, and other harmful effects
 Some people don’t like green leafy vegetables; some are
restricted to vegetarian diets, and so on.
 Hence, appropriate combination of foods has to be made
to meet the needs of nutrients and energy
Personal preferences


 Determined by the level of local production and import of foods from
outside.
 If local production of food is not satisfactory, often the food costs are
higher, people consumes low-price low quality foods and in small
quantities which don’t meet the daily requirement of energy and
nutrition.
 Condition is even worse when this problem is superimposed by lack
of transport/ import of necessary food material leading to extreme
food insecurity.
 Another concern is that certain types of nutritious food such as green
leafy vegetables may not be available at local level which also
determines the planning of meal for a family; other sources such as
animal source have to be used in this case to have nutrients
adequately.
Availability of food


 Nutritive value of food is the prime concern after all above
factors.
 Nutritive foods from difference sources should be selected
(may be using a food guide pyramid) so as to meet the
needs of individuals according the age, physiological
conditions and other factors
Nutritive value of food


 Its important factor to be considered
 Money is allocated to purchase for selection of food
 Balanced diet can be prepared in low budget by doing
intelligent selection, seasonal buying, proper storage, and
preparation
Cost(budget)


 Based on the cost of the food, 3 types are selected
1) Balanced diet at low cost= small amount of costly food
liberal amount of cereal, pulses, green vegetables
2) Balanced diet at moderate cost= moderate amount of
costly food liberal amount of cereal, pulses, green
vegetables
3) Balanced diet at high cost= liberal amount of costly
food and moderate amount of cereal, pulses, green
vegetables
Cont..


 Refer to the values/beliefs that have been adopted in a
community about avoiding/ not giving particular food in
some circumstances.
 Food fads are usually having deleterious impact on health.
 For example, Papaya is avoided during pregnancy because
it is believed to cause abortion
Food fads


 Composition of family
 Allergy to any food
 Variety
 Seasonal- hot food in winter
Miscellaneous


 A meal pattern is a meal that is designed for the whole
week and keeps on repeating for the whole month or year
 Menu planning tool used to develop menus for a specific
age group.
 Meal patterns should include food from each of four food
groups
 It provides guidance on the minimum number of
components and amounts of food which must be served as
part of a breakfast, lunch, supper, or snack
Meal pattern


 When developing a menu, each meal is required to include a
variety of foods to assure that it contain at least 1/3 of the
Required Dietary Allowance (RDAs).
 The meal pattern is a template for the menu planner. It provides
a framework of foods to include. Proper food preparation and
handling should also be addressed.
 Detailed guidelines help to assure inclusion of all macro
nutrients.
 Other guidance may be provided regarding meal
accompaniments such as desserts, condiments, and beverages
other than milk.
Uses


Benefits
 Meal patterns are simple and cost efficient tools that
ensure the number of servings per food group are met at
each meal.
Limitations
 For a meal pattern to function properly, meals must follow
a narrow meal pattern with no deviation. This does not
allow flexibility for seasonality, product availability or
price fluctuation.
Cont..

 A child within the age group of 3 and 5 will be served a
1/2 cup of fruit or vegetable.
Example
FOOD GROUP SERVING/MEAL
Bread 2 servings: 1 cup pasta or rice; 2 slices of bread (1
oz each) or equivalent combinations)
Vegetables 2 serving(s): ½ cup or equivalent measure
Fruit 1 serving: ½ cup or equivalent measure (may
serve an additional fruit instead of a vegetable
Milk/milk alternative 1 serving (8 oz)
Meat/meat alternative 1 serving (3 oz)
Butter or margarine 1 teaspoon
Dessert 1 serving ½ cup


SPECIAL DIET
UNIT 7
Ashmita Gurung
Lecturer,CONS
G.M.C


 Meaning and purpose of special diet
 Types of special diet
- Full/soft/light/liquid
- High /low calorie
- High/ low protein
- Salt restricted/ salt free
- High/low residue
- Bland / fat free
 Special method of feeding: tube feeding, IV infusion(review)
Content


 Therapeutic diet
 Modified diets that are used in the treatment of certain
diseases are called special or therapeutic diet
 Metabolism of the sick people changes with respect to one
or more nutrient in various diseases
 Modified to meet the altered need of sick people
 It goes along with the medical treatment
 In many deficiency diseases dietary modification is
sufficient
Special diet


 Should maintain the normal health. It should be
remembered its adaptation of normal diet. Outline are
based on requirement of healthy person
 All the factors of meal planning is to be considered
 Diet consistency is often modified depending upon the
nature of diseases and condition of the patient
 If unable to consume orally, N/G or parental route is to be
planned
 Cooking method are to be modified
 Flavor of the food are to be modified
Principal for preparation


a. To maintain good nutritional status.
b. To correct the deficiencies which has occurred.
c. To provide rest to the body or to certain part of the body for
the metabolism of nutrients.
d. To bring about changes in weight where ever necessary.
e. Education of the patient regarding the need for adherence
to prescribed diet.
Purpose


The normal diet may be modified:
a. To provide change in consistency as in fluid and soft diet
b. To increase or decrease the energy needs
c. To increase or decrease one or more amounts of nutrients, e.g.
in case of high protein diets or sodium and potassium restricted
diets, restricted fat diet, etc.
d. To increase or decrease bulk [high or low fibre] diets
e. To include or exclude certain allergic foods
f. To modify the intervals of feeds [like in tube feeds etc]
Factors


Role of health profession
Physician
Nurse Dietician
 Effective if given by all three together
Patient


 In charge of overall health status including nutrition
 Diagnose the special diseases condition/nutritional disorder
 Assess the nutritional status of patient and suggest dietary
modification
 Follow up patient health improvement during the dietary
therapy
Role of physician


 Counsel the patient with nutritional description provided
by the physician
 Perform the nutritional assessment of the patient
 Suggest the specific nutritional plan
 Monitors the response of the patient to the therapy
Role of dietician


 Understand the components of dietician’s assessment,
interpretation, incorporate this into nurse care plan
 Initiate the primary nutrition counseling before physician
and dietician comes into picture
 Notifies the physician with primary information
 Nurse are in ideal position to provide nutritional
information to patient and families
 More often available resource person
 More likely to be useful than others.
Role of nurse

Meal planning

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