In this blog post, we will distinguish closely related terms namely menu planning and meal planning.
In previous discussions, we learned that meal planning has to do with the act of determining meals you will have within a specified period of time , which could be a week , a month etc.
Alternatively , menu planning is more specialized in that it is the act of planning the constituents of a meal by ensuring that certain organoleptic properties i.e. colour, variety , palatability as well as nutrient adequacy are met. Menu planning involves assessing the ingredients, food groups and portions that will be included in a meal.
Menu planning , similar to meal planning, is important as it facilitates proper nutrition through the inclusion of variety and nutrient adequacy. Additionally, it reduces the monotony of consuming foods from only one food group. Food quantities are also determined accurately, hence you’re unlikely to exceed or restrict your nutrient intake.
Among the foods to be included in a menu are:
Soups-These can either be meat soups ,vegetable soups,cream soups etc
Sauces -Usually liquid or semi-liquid in form and are added to food or cooked along with it. They can also be consumed alone as appetizers or desserts. Examples include meat-based sauces, vegetable-based sauces etc
Desserts -Are consumed after the main meal. Examples include baked goods e.g bread, muffins, spring rolls, cakes etc , fruits , chocolate etc.
Casseroles-Mainly constitute a vegetable, meat or other protein e.g. beans and starch i.e rice or potatoes etc.
Hot dishes
Salads- They are usually accompaniments to main dishes though they can be the main dish .Usually include vegetables, dressings i.e. mayonnaise, mustard , apple cider etc meats, fruits etc.
Beverages -These include milk , wine ,fruit juices, tea, coffee etc
A sample menu includes :
For supper
- Vegetable soup
- Fruit salad
- A cup of milk
- Bun
- Rice, stewed meat and steamed cabbage