MEAL
MANAGEMENT
Introduction
MEAL
IS AN INSTANCE OF EATING
IN A SPECIFIC TIME AND
INCLUDES SPECIFIC FOOD
PREPARATION.
MANAGEMENT
GETTING PEOPLE TOGETHER TO
ACCOMPLISH DESIRED GOALS
AND OBJECTIVES USING
AVAILABLE RESOURCES
Meal management
Is the process whereby
resources, both material and
It involves planning,
human, are used to obtain
organizing, controlling and
goals that have to do with
evaluating the meal service
feeding the individual or the
group.
I. RISK CONDITION
OF
OVERWEIGHT/OBESE
PEOPLE
II. PHILOSOPHY,
VALUES, AND GOALS
IN MEAL PLANNING
PHILOSOPHICAL BASIS
IN MENU PLANNING
WHAT CAN MEALTIME
CONTRIBUTE TO FAMILY
COMMUNICATION?
How important is
cost control in the
food budget ?
Can family meals
enhance social skills
of individuals ?
How can family
meals promote the
health of various
family member ?
Can various family
members develop
creativity by helping in
meal preparation and
service ?
In what other ways can a
family meals add to the
quality of life in a family,
as group or as individuals ?
WHEN PHILOSOPHY HAS BEEN
IDENTIFIED, IT PROVIDES THE
BACKGROUND FOR MANAGING
MEALS THAT FIT THE SITUATION
AND IMPROVE THE QUALITY OF
LIFE.
III. VALUES IN
MEAL
PLANNING
GOOD HEALTH
SOCIAL
VALUES
CULTURAL
VALUES
MANAGEMENT OF
TIME, ENERGY OR
COMBINATION OF
THESE RESOURCES.
VALUE FOR
MONEY AND
CONSERVATION
VALUE FOR
CREATIVITY
VALUE FOR
EDUCATION
IV. GOALS IN
MEAL
PLANNING
GOAL IS DEPENDENT ON WHAT
THE FAMILY VALUES. IF THE
FAMILY’S PRIORITY IS GOOD
HEALTH, THEN THE GOALS IN
PLANNING A MEAL SHOULD
MEET ITS DEMAND.
V. PROCESS OF
MANAGEMENT
PROCESS OF
MANAGMENT
VI. FACTORS
TO CONSIDER
IN PLANNING
MENU
1. NUTRITIONAL
ADEQUACY
2. DIFFERENCES
IN FOOD HABITS
3. THE TIME AND
SKILL OF MEAL
MANAGER
4. SUITABILITY,
AVAILABILITY AND
QUALITY OF THE FOOD
5. AESTHETIC AND
PSYCHOLOGICAL
ASPECTS FOR FOOD
6. EQUIPMENT
AVAILABLE FOR
FOOD PREPARATION
VII. GUIDE TO PLANNING NUTRITIOUS
MEALS
1. MEETING
RECOMMENDED
INTAKES WITHIN
ENERGY NEEDS
2. VARIETY AMONG
AND WITHIN FOOD
GROUPS
3. NUTRIENT
DENSE FOOD
4. NUTRIENTS
OF CONCERN
5. CONSIDERATION
FOR SPECIFIC
POPULATION GROUPS
6. FLUID
7. FLEXIBILITY OF FOOD
PATTERNS FOR VARIED
FOOD PREFERENCES
VIII. THE
FOOD
GROUPS AND
FOOD
PYRAMID
FOOD GROUPS
A collection of foods that share
similar nutritional properties or
biological classifi cation
CLASSIFICATION
OF FOOD GROUPS
Go
Go foods are the type of a food group
that provides energy; hence the
name “Go”. examples of this type of
this type of food group are BREAD,
RICE, CEREALS, and other foods that
primarily provides CARBOHYDRATES.
GROW
Grow foods are foods that
enhance growth development.
Foods like MILK, YOGURT,
CHEESE, and other dairy
products are types of this food
group.
GLOW
Glow foods are foods that enhance the
quality or the “GLOW” of our skin.
These foods are rich in vitamin D that
is important for the development of a
healthy skin.
GREEN-LEAFY VEGETABLE are examples
of the food group.
Food pyramid
Is a triangular or pyramid-shaped
nutrition guide divided into sections
that show the recommended intake
of each food group.
IX. FOUR VARIATION
OF FOOD PYRAMID
MY PYRAMID
(USDA)
CANADA’S
FOOD GUIDE
CHINESE
FOOD
PAGODA
FILIPINO
FOOD
PYRAMID
X. FOOD SOURCES AND
THEIR FUNCTION
1. CARBOHYDRATES
FUNCTION.
*Provide heat and energy to the
body.
FOOD SOURCE.
*RICE, CORN, KAMOTE, GABI, UBI,
POTATO and SUGAR.
2. FATS
FUNCTION.
*ARE CONCENTRATED ENERGY.
*20-25% of our daily calorie
requirement should come from fat.
FOOD SOURCE.
*EGG YOLKS, MEAT, CHEESE, BUTTER,
and NUTS.
3. Proteins
Function.
*Build repair and maintain body tissue.
*They are important constituent of body
cells they form hormones that regulate body
processes and anti-bodies that fi ght
infection.
Food source.
*MEAT, FISH, SHELFISH, EGGS, POULTRY,
CHEESE, and MILK.
4. VITAMINS
FUNCTION.
Organic substances
necessary for growth
and maintenance of life.
Vitamin A
Is essential for normal eye functioning,
resistance to infection, normal growth,
and healthy skin.
Food sources.
WHOLE MILK, BUT TER, MOST CHEESS,
FISH LIVER OIL, and GREEN OR YELLOW
parts of vegetable and fruits such as
MALUNGGAY or KALABASA, RIPE PAPAYA
and CARROTS.
Vitamin B Complex
Namely thiamine, niacin, and ribofl avin, are
water-soluble.
*THIAMINE – prevents beri beri, helps convert
carbohydrates into energy and maintain good
digestion and assimilation of food..
*NIACIN – plays an important role in cell
respiration, carbohydrate oxidation and good
digestion.
*RIBOFLAVIN – aids protein utilization and
aff ects the normal growth especially of the
hair and skin.
Vitamin C
Is essential for a
healthy teeth, gums,
and blood vessels.
Vitamin D
Is necessary for strong bones and
teeth and is produced by the
action of sunlight on the skin.
Food source
LIVER, FISH LIVER OIL, EGG
YOLKS, And fortifi ed milk.
Vitamin E
It help the formation of red blood
cells muscle and tissues and
prevents the abnormal breakdown
of the body fat.
Food source.
WHOLE GRAIN CEREALS, WHOLE
WHEAT BREAD, and vegetable oil.
Vitamin K
Is necessary for blood clotting
and is manufactured in the
intestinal tract
by ,microorganism.
Food source.
GREEN LEAFY VEGETABLE.
Minerals
C ons i d e r e d n e c es s a r y f o r r e g u l a t i n g a n d m a i n t a i n i n g
b od y p r oc e s s e s .
C A L C I U M, P H OS P H OR U S – a r e es s en t i a l f o r t h e
f or m a t i on of g oo d b o n es a n d t e et h .
I R ON – r es p o n s i b l e f or t h e f or m a t i o n of r e d b l o od
c e l l s . C OP P E R – e s s e n t i a l f or i r o n u t i l i z a t i o n .
I OD I N E – a ff ec t s t h e f u n c t i o n of t h y r o i d g l a n d s .
S ODI U M – es s en t i a l f o r t h e n o r m a l f u n c t i o n i n g o f
b od y fl u i d s .
P OTA SS I U M. – n ee d ed f o r h e a l t h y n e r v e s a n d m u s c l e
WATER.
Essential part of the body tissues and
comprises 2/3 of our body weight.
Fiber and cellulose
Is the indigestible part of foods.
It is not a nutrient, but it
provides roughage to stimulate
the intestinal muscle for proper
evacuation.
It promotes the growth of useful
bacteria in the intestine.
