Menu is a French word which means the details as applied to programme of a meal- or list of courses in a meal. Menu planning denotes the planning in advance, of a dietary pattern for a given period of time.
It involves what to eat each day at each meal. By planing a menu we will know what we are going to eat and in what form, at scheduled meal times such as breakfast, lunch, tea and supper.
In menu planning the main aims are:
-To satisfy the nutritional needs of the family members
-To keep expenditure within the food budget
-To take into account the food preference of individual members.
-To serve meals which are appetising and attractive.
-To manage available food materials, time and energy efficiently.
Factors influencing the Menu Planning:
- Nutritional adequacy: Nutritional adequacy can be achieved by including food items from the basic three groups. Specific nutrient requirements for various stages in the cycle are recommended by the Food and Nutrition Expert Committee of the Indian Council of Medical Research. These can be fulfilled by using appropriate amounts of foods which provide these nutrients.
- Food cost : It is important to decide on the total money available for purchasing food. Then, the selection of the food can be made with the available money. A balanced diet need not be expensive. The cost of the food is not related to its nutritional contribution. It is ruled by the law of demand and supply.
- Food habits : Menu should be planned according to the food habits of the individuals, vegetarian, non-vegtarian etc. The habits may be influenced by religious practices and taboos.
- Availability of food : It is important to know the seasonal availablity of food, especially of fruits and vegetables because menu should be based on available foods. Seasonal fruits and vegetables are superior in quality because they are fresh. The use of seasonal food also reduces cost.Availability of foods includes even the left-over foods. Menu should be planned to make the best use of left-overs. For example, if bread is a left over. It can be included in the preparation of bread pudding.
- There should be variety of colour, taste and texture in the dishes included in a meal. Interesting colours may be introduced by including vegetables and fruits. A combination of taste is better than one prominent taste in a meal.
- Time, cooking skill, assistance available and availability of labour- saving equipment tend to influence the menu planned.More elaborate menu may be planned when time and assistance are available. Baked products may find a place in the menu when ovens are available and when the cook is skilled in baking.
Menu should be planned for several days at a time. It helps to do the marketing ahead of time and to introduce variety in menu. The number of meals may be 3-4 per day. The frequency of feeding can be increased for young children.
Always list out the most effective recipe prepared by you. This would help you to have a complete collection of time-tested and family-approved meals.
