Information on meal planning

1. Creator: Josiah Bent

2.  In this presentation, the various Caribbean food groups will be
established and its nutritive values. The different factors in meal
planning that will promote nutritional balance for age and various
health conditions. In addition, ways in which nutrient loss can be
reduced in meal planning. Finally, how the energy and nutrient
levels may be controlled in fats, sugar and salt.

3.  Food groups refers to a classification given to foods that living
organisms consume, namely humans and animals. There are six
basic food groups present in the Caribbean; Staples, Food From
Animals, Fats and Oils, Legumes and Nuts, Fruits, and
Vegetables.

4.  Staples, otherwise called starchy foods, contains some amount of
minerals and sometimes a small amount in vitamins. However all
staples are known for richly containing carbohydrates. Carbohydrates
is the energy giving nutrients as this provides the human system with
glucose which the body’s blood cells convert into energy.

5.  Food From Animals, as the name suggests, are food that are obtained
from animal whether in a direct sense or in an indirect sense. Direct sense
would refer to the literal flesh that is from an animal and the indirect
sense would refer to food that has been processed which contains traces
of animal such as butter, cheese. Protein is the major nutrient found in
this food group, and the primal function of protein is growth and
development.

6.  Fats and Oils, given away by its name, contains rich traces of the
nutrients fats. This nutrient is responsible for creating a reserve for
energy in the body when carbohydrate is not present to be used. Fat
also plays the role of keeping the body warm by creating a layer of
body fat which regulates the body temperature during cold climates.

7.  Legumes and Nuts, a food group in which has no specific or major
nutrient that is found in its bio-makeup. It contains, however, fats that
are found in nuts; peanuts, cashews, almonds. It has a fair amount of
mineral in legumes; peas, beans, etc. These that are found in legumes
and nuts are proven to aid in strengthening the immune system and
fighting against harmful aliens inside the human body.

8.  Fruits and Vegetables are two separate Caribbean food groups but
contains traces in similar nutrients for both. Fruits are known for
richly containing vitamins that are good on fighting diseases, aiding
eye sight, etc. Vegetables on the other hand is known for containing
rich amounts of minerals which aid in proper development of the
human body.

9.  Acknowledging nutrition is an important principle of meal planning. A family
may have members of all age groups like infant, adolescent, adult, pregnant
lady, old person, etc. Nutritional requirement of each member may differ.
Hence it is necessary to consider the daily nutritional requirement of each
member. The same principle goes for those who have chronic illnesses as
persons such as diabetics, hypertensive etc., are must be receiving a different
type of meal and must be prepared according to the restrictions and
requirements of the illness.

10. Creator: Josiah Bent

11.  In this presentation, you will learn about the different types of menus,
the menus that are allotted for the different meals for the day;
breakfast, lunch, dinner etc. The different courses of meals, the
principles of menu planning, menus for different occasions and
equipment used in meal preparation.

12. A menu is a list of dishes or food available or to be served in a restaurant or at
a function. There is six types of menus;
 Static menu- this is a menu that is often laminated to ensure easy clean up.
This menu is typically separated into groups such as appetizers, soups and
salads, entrees, desserts etc. This type of menu is most common in
restaurants.

13.  Du Jour menu- this type of menu features an item of the day hence
changes everyday. They are usually focused on seasonal items. These
types of menus are commonly known as chalk board menus.
 Cycle menu- this type offers specific items for each day, for example each
Friday fish may be served, Italian every Saturday etc. Cycles run bi-
weekly and monthly as well.

14.  Theme menu- this type of menu changes the meal served based on the theme
of the day, week, month etc. For example, “celebrating independence”
would be a theme and the meals served would be meals prepared before and
after independence (indigenous).
 A’la Carte menu- this type of menu feature items sold individually, for
example, if steak is ordered, salad would have to be ordered separately and
paid for so accordingly.

15.  Table d’hote menu- this type of menu is the opposite of A’la
Carte, as table d’hote has a set price for a meal on the menu. For
example instead of everything being sold individually, a steak
with salad and other accompaniments along with a beverage
would have a set price.

16.  A course is a specific set of food items that are served together
during meal time. There are 5 basic courses however 4 is mostly
used by commercial restaurants.
 Two course menu- this menu consist of the main course which
always contain a carbohydrate and protein meal along with
vegetables and accompanies the main course is either appetizer or
dessert.

17.  Three course menu- this consist of the appetizer, main course and dessert.
 Four course menu- this consist of appetizer, soup or salad, main course
and then dessert.
 Five course menu- this consist of soup, appetizer, salad, main course and
then dessert.

18.  Aesthetics is an important factor to take into consideration when
thinking about menu balance. The food on the menu must appeal to
the human senses strongly in order to increase the meal’s desires. For
example, the colours of the ingredients used in the meal ought to be
attractive to the eyesight. The smell of the meal must be alluring to the
sense of scent and most importantly the flavour of the meal must be
pleasing to the tongue.

19.  The methods of preparing the meal to put on the menu must varies. It is
unattractive and not to mention unhealthy most times to have one method
of cooking being applied to the meals on the menu. For example, if
roasted bammies are on the menu as the starch then its most appropriate to
change the method of preparation for the protein. This also appeals to the
texture of the meals, whether or not it varies.

20.  The format is yet another factor to consider, as to determine what meal
goes first. That is, whether light-heavy or heavy-light. There are some
persons who may lose their appetite for more food once they have had
heavy meal thus giving them the light-heavy while there are persons
who will eat a little more food after they have had a heavy meal thus
giving them the heavy-light.

21.  Lastly, the other factors to take into consideration when balancing menus, are
the menu design; whether its attractive enough and if it suits the occasion, the
size of the menu; if its an appropriate size for type of occasion and also age,
the language; if its in the native language of which ever state or country the
meal will be served, print; if there may be any errors to correct, layout; what
courses are going to be served, and material; what type of substance the
menu will be made out of.