s a n d F r u i t s O i l , f a t s a n d n u t s M i l k a n d a n i m a l p r o d u c t s Fig no . Food Guide for planning a balanced diet In order to plan balanced meals for people, the foods we use in our daily meals are classified into four basic food groups: on the basis of the major nutrients present. The food groups are chosen because of the specific nutrients contributed by each to the total diet. This practical tool devised to guide food selection to meet nutritional needs is termed ‘Food Guide’.
A food guide is a practical tool in meal planning and evaluation It’s a guide that helps us to make healthy food choices It tells us all the food groups our bodies need and how many servings of each group we need How to plan a meal with the help of the Food Guide? Include foods from each of the four broad food groups Choose the minimum number of servings from each group Make choices with in each group Include one food from the protein group in each meal Use seasonal foods . 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 and at what hour to serve the meal. 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 applying the knowledge of food, nutrient requirement, and individual preferences to plan adequate and acceptable meals. In other terms, meal planning means planning for adequate nutrition. Meal planning means planning diets which will provide all nutrients in required amounts and proportions i.e. adequate nutrition.
As the family’s well-being and health are depended on how well they are