MEAL PLANNING
FOR DIFFERENT
CATEGORIES
Meal
Planning
Definition:
Meal planning or menu planning is
defined as a simple process which
involves application of knowledge of
food, nutrients, food habits and likes
and dislikes to plan wholesome and
attractive meals
Aims of Meal/ Menu
planning
To meet the nutritional requirements of
individuals
To speed up the recovery of the patient
To plan meals within the food cost/
Budget
To provide a variety of food
To save money, time and energy
To improve the quality of food
To improve the appetite so that
maximum diet is consumed and
Principles of menu
planning
It should meet the nutritional requirement
Incase of nutrition-related conditions, It should
be based on the disease condition of the
patient
It must fully feel the family needs
Planning should save time and energy
Economic consideration
Menu planning should give maximum nutrients
Consideration of individual likes and dislikes
Menu planning should provide a variety
Food habits
Seasonal availability
Psychological aspect
The meal
schedule
It should be recommended in that the daily
requirement of all nutrients should be
arranged in three meals
It is essential that a combination of three
meals provide a selection of food that will
most nearly suit the needs, preferences,
habits and activities of all family
members
Breakfast:
A Basic breakfast should provide more
than 25% of the daily requirement.
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Lunch:
Lunch is a relatively heavy meal,
although food included may be the are
same as for dinner.
Dinner:
The dinner menu should be made after
planning for breakfast and lunch are
complete.
This is an excellent opportunity to include
foods needed and have not been used in
the other two meals.
Budgeting of
food
Expenditure on food is an important and often
largest part of the family’s budget.
Higher budget on will go on protective foods
like milk, vegetables and fruits
One must plan the expenditure of food and buy
wisely so maximum nutrition can be achieved
by money spent
For example as a source of protein pulses are
cheaper than animal food
The fruits and vegetables are relatively
cheater in season and available in bulk
Economy in food purchasing can be exercised
in good measure by bulk purchase of foods,
Factors to be considered while
budgeting of food
Number of family members
Family’s income
The location of market
Alternative marketing choice
Home prepared and convenient food
Snacks items and beverages
Availability of supplementary programs
where income is limited
Nutrition requirement for
different categories of
people
Infants- up to 1 year
Toddler- 1-3 years
Preschoolers- 4-6 years
School age children- 6-12
years
Adolescents- 13-18 years
Adults
Old age- 60 and above 60
years
NUTRITION
REQUIREMENT FOR
INFANTS
Characteristics of
infants
Infancy is a period of rapid growth
The average birth weight of newborn is
3 kg
In first few days the newborn loses
about 10% of body weight
Infant usually doubles the weight at 6
months and triples at the age of 1 year
and 4 times at the age of 2 years
The baby measures 50 cm at birth, 60
cm at 3 months, 70 cm at 9 months
and 75 cm at 1 year
Nutrition for
infants
RDAs of various nutrients for
infant
Age Energy Protein Calcium Retinol Β-carotene Thiamine Riboflavin Niacin VitaminC Folic B12
(months) (Kcal) (g) Mg/dl µg µg/dl Mg/dl acid µg/d
0-6 108/kg 2.05/kg 500 350 1400 55 µg/kg 65 µg 710 µg/kg 25 25 0.2
6-12 98/kg 1.65/kg 50 µg/kg 60 µg/kg 650 µg/kg
Nutritional requirement for infants have
largely been based on breast milk intake
combine with supplementary diet
Documented evidences shows that infants grow
well on exclusive breast feeding for first 6
months of life
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Nutrition contents of breast
feeding
Nutrient Content/100ml
Macronutrients
Calories 67 kcal
Proteins 1.1 g
Fat 3.5 g
Lactose 7.0 g
Micronutrients
Minerals
Sodium 0.9 mEq
Potassium 1.4 mEq
Calcium 35 mg
Phosphorus 15 mg
Iron 30-50 µg
Zink 120 µg
Vitamins
Vitamin A 60 µg
Vitamin C 5.2 mg
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Weaning:
Weaning is the process of gradually
introducing foods other than breast milk
in the child’s feeding schedule
Breast milk is sufficient till 6 months
and after that weaning is required to
meet the excess demand of the body
NUTRITION
REQUIREMENT FOR
TODDLER AND
PRE- SCHOOL
GOING CHILDREN
Characteristics of toddler and
pre- schoolers
During the second year, the increase in
height is about 10 cm and weight gain
about 2.5 kg
During 3-6 years height gain is 6-7 cm and
weight gain is 1.5 to 2 kg
As growth proceeds during childhood, there
are changes in proportion of water, muscle
tissues, fat deposition and the skeletal
structure
During the second year of life, the
child start developing a sense of
individuality which is distinct from his
mother
Preschool age is age of imitation
Balanced diet for toddler and
pre- school children (in
grams)
Food items 1-3 years 4-6 years
Cereals 175 270
Pulses 35 35
Leafy vegetables 40 50
Other vegetables 20 30
Roots and tubers 10 20
Milk 300 250
Oil and fats 15 25
Sugar and jaggery 30 40
A day’s sample diet for a 5
year old child
Meal Food Amount
Early morning Milk with sugar 200 ml
Breakfast Soft chapatti with 1 soft chapatti with I
milk/Yorghurt or glass of milk
Egg and bread 1 egg, 2 slice of bread
Mid morning Fruit or fruit juice 1 fruit/ 1 glass
Lunch Rice/ sweet potato Small plate
Mixed vegetables Small bowl
Bean ½
stew bowl
1-2
Evening tea Milk+buiscuit 150 ml, 4-6 buiscuits
Dinner Beef 1 bowl
stew 2
Irish
potato
e
NUTRITIONAL
REQUIREMENT FOR
SCHOOL GOING
CHILDREN
Factors influence diet for
school going children
By school going age most of the children
establish a particular pattern of food intake
relative their peers
At school , he is exposed to food patterns
which may be different from those at homes
and want to accept them
Behaviour at meal times may be a
problem as children are usually at hurry
They may rush to their breakfast due to early
school timing and with their evening meals
due to play and other activities
The adequacy of children’s food depends not
only on food available to them but also on
food environment
Advertising and TV have a strong influence
Balanced diet for school going
children
Food items Quantity (in grams)
Cereals 300-400
Pulses 45
Leafy vegetables 50
Other vegetables 50
Roots and tubers 30
Milk 250
Fat and oil 40
Sugar and jaggery 45
A day sample diet plan for 8
year old child
Meal Food Quantity
Breakfast Sandwich 2
and Milk 1 cup
Or omlet Egg, two slice
bread
Mid morning Stuffed Chapatti/ 1
bread And one fruit
Lunch Rice 1 small
plate
Bea Small
n/ katori
bee ½ katori
f
ste
w
Mix
ed
veg
NUTRITIONAL
REQUIREMENT FOR
ADOLESCENCE
Characteristics of
adolescents
During this period growth and development take
place at all level namely physiological,
psychological and social
During this period rapid growth take place
accomplished by hormonal changes, sexual
maturation and often emotional bouts
This stage is called as second growth spurt
The growth spurt in girls occurs at 11-14 years and
boys at
13-16 years
Changes in body composition occur due to
hormonal influence which regulates the
development of sex characteristics
At this stage of life adolescent girls and boys
develop sexual
maturity
At this stage child develops his identity and decision
Balanced diet for
adolescents(in grams)
Food stuffs girls
Boys
13-15 years 16-18 years 13-18 years
Cereals 400 420 320
pulses 70 70 70
Leafy vegetables 100 100 150
Other 150 175 150
vegetables
Roots and tubers
milk 600 600 600
Fat and oil 30 40 30
Sugar 30 30 30
and
jaggery
A day sample diet plan for 14
years boy
Meal Food Quantity
Early morning Milk with sugar 200 ml
Breakfast Boiled egg/omlet, 1 egg, 2 slice
bread Or Chapatti/ 1, ½ katori
bread
Mid morning Frit salad or fruit juice 200 ml
Lunch Fried rice, vegetables, One plate, one katori
curd chapati, salad 1-2
Dinner Dal/ channa/ 1 katori
chicken curry 1 katori, 2
Vegetables,
chapaties
At night Ice cream/ kheer/ fruit 1 katori
custard
NUTRITION
FOR
ADULTHOOD
Characteristics of
adulthood
By this stage the body growth
particularly in terms of height and
weight stops to a certain extent but
the breakdown and repair of body
tissues goes on.
Proper nutrition in adulthood ensures
good health in old age
Various factors like age, sex, climate,
activity, body growth, stress affect our
body need for different nutrients
Balanced diet for
adultAdul(in
gram
Food Adult
s) man
stuffs t women
Sedenta Moderat Heavy Sedenta Moderat Heavy
r y e worker r y e worker
workers workers s workers workers s
Cereals 460 520 670 410 440 575
Pulses 40 50 60 40 45 50
Leafy 40 40 40 100 100 150
vegeta
bl e
Other 60 70 80 40 40 100
vegeta
bl e
Roots 50 60 80 50 50 60
and
tuber
s
Milk 150 200 250 100 150 200
1 day menu for an adult
(sedentary work)
Energy- 2875 kcal
Protein- 60 gm(60 kg
Meal wt.) Food Quantity
Early morning Milk with sugar or tea 1 cup
Breakfast Egg with bread or chapatti with curd, 1 egg, 2 bread, 2
coffee Chapatti, 1
Mid-day Fruit chatt or fruit
juice or Tea with 1 cup, 4-6
buscuits
Lunch Vegetables, 1 katori, 2
chapati, Rice, 1 plate, 1 katori,
meat stew, salad mixed
Evening tea Tea with snacks 1 cup
Night dinner Bean 1 katori
/beef 1 katori
stew 3
Vegetabl
es , rice
Nutrition during
pregnancy
Nutrition requirement is increased
during pregnancy and lactation as
the expectant or lactating mother not
only has to nourish her self but also
the growing fetus or the infant who is
being breast fed
Poor diet during pregnancy also
affects the mother’s health
Inadequate diet during pregnancy
affects the baby in infacy
1 day menu plan for pregnant
women
Breakfast Rice/
matooke /sweet
potatoes
-2 bean/ offals
soup-1 bowl
Omlet-2 eggs
Bread- 4 slices
Mid day morning Fruit juice or fruit chatt or
One cup tea with roasted channa
Lunch Vegetables- 1 katori
Rice- 1 plate
Raita- 1 katori
Green salad- 1
plate Chapatti- 1-
2
Evening tea Milk-1 cup
Buscuits-4-6
dinner Chapati-2-3
Dal/meat- 1
1 day menu plan for lactating
mother
Energy- 2575, work- sedentary, protein- 75 gm, calcium-
1000mg
Meal food Amount
Early morning Milk ith 1 glass
sugar,
buiscuits
Breakfast Boliled egg with 2, 4 slices
milk or bread eith
butter or Milk with
cornflakes
Mid morning Panjiri+tea 1 katori+1 cup
Lunch Vegetables, 1 katori, 1 katori
curd, 2, 1 plate
chapatti,rice,
green salad
Evening tea Banana shakes or
fruit chatts or
sprouts and tea
NUTRITION FOR
AGED PEOPLE
Nutrition for aged
people
Adequate nutrition and balanced diet is important even in
old age to prevent and control the common hazards of
aging
The following changes are associated with aging
Loss of teeth
Decrease neuromuscular coordination
Impaired hearing and failing vision
Diminished sense of taste and smell
Anorexia
Physical discomfort
Incomplete digestion of food or takes long time to digest
food
Rate of blood flow through kidneys decrease
Loneliness, depression, anxiety
Bones become weak and susceptible to fracture
Energy requirement for elderly
people
Bogy weight (kg) 60 and above 60 years
Activity- sedentary
Male Female
40 - 1544
45 1664 1624
50 1768 1704
55 1872 1784
60 1976 1864
65 2072 1944
70 2176 2024
75 2280 -
Diet and feeding
pattern
Intake of energy reach food like sweets,
fried or high fat foods, cereals and
starches need to be reduced
Liberal amount of milk and milk products,
fresh fruits, vegetables should be given to
meet vitamin and mineral need
Adequate intake of calcium should be
insure
Intake of simple sugar is reduced
Give more fibre rich diet
Number of meal should be increased
Soft cooked egg, milk and milk products
and soft food should be given
