MENU PLANNING

Meal planning involves choosing a menu or a list of foods that will be included in a meal.

FACTORS THAT INFLUENCE MEAL PLANNING

The meal must contain all the necessary food nutrients. Each of the basic food groups must be represented
When possible, choose foods that contain a variety of nutrients
Provide for the nutritional needs of all family members in the meal plan
Avoid monotony by varying foods
Buy the best foods your money can afford
Plan meals several days ahead of time so as to save money and time
Make use of foods in season and buy good quality foods

Plan all the day’s menu (breakfast, lunch and supper) at the same time, at least 24 hours ahead of time
Select the main course or dish. The main dish is also called ENTREE
Make breakfast light but substantial
Include the following in a breakfast menu
Appetizer such as fruit or fruit juice
Protein such as egg, fish or any source of protein
Carbohydrates e. g. cereal dish as corn flakes, quaker oat, boiled yam or potatoes etc.
Plan lunch and supper as the main meals of the day
Make dishes for supper lighter than those for lunch, since people normally go to sleep after supper
Include the following in a lunch and supper menus:

Appetizer: such as any drinking soup, if desired e. g. pepper soup
Main course/ dish: e. g. meat/ fish, melon and pounded yam/ gari/ semovita/ foofoo
Desert: e. g. pawpaw rings

Explain the nutritional needs of a lactating mother