leaves of vegetables like radish leaves. . Acceptability of meals Acceptability of meals is as important as meeting nutritional needs or planning within the budget. To make meals acceptable the following considerations are important.
a. Likes and dislikes The meal planned should not only meet RDA but also individual preference, particularly vegetarian or non- vegetarian preferences. The likes and dislikes of all the family members should be kept in mind.If a person does not like greens, it can be tried in a different form or substituted by some other equally nourishing food. Food habits, religion, traditions,and customs of the individual should be considered in planning the menu.
b. Variety The meal should have variety in colour, texture, taste andflavor for better acceptability. Variety can be achieved by selecting foods from each food group including a variety of vegetables to add colour avoid repeating the same food in different meals as well in the same meal in a different form. use different methods of cooking such as baking, boiling, frying to bring variety in texture.
use alternative garnishes and accompaniments. Meal planning helps to ensure nutritious meals according to personal likes / dislikes Potatoes not again I want Dosa What should I do? Plan meals I want Poori and Potatoes Unit RECOMMENDED DIETARY ALLOWANCE AND MEAL - - RECOMMENDED DIETARY ALLOWANCES AND MEAL PLANNING c. Food habits and religious beliefs Religious and socio-cultural beliefs influence the choice of food.
Certain foods are prohibited by certain religions. Also, the socio-cultural factors either promote or prohibit the intake of particular foods indifferent families and communities. d. Food availability and seasonal variation As far as possible, seasonal and locally available foods should be used.
Vegetables and fruits in season are not only cheap but have the highest nutrient content and best flavour. e. Food Fads Wrong notions and beliefs regarding consumption of food are prevalent in different communities many of which are baseless and may deprive an important nutrient source. For example, fad-like milk and fish should not be included in the same meal.
These food fads need to be