The general problem is to arrange the food in the form of meals, so not only to provide adequate calories, proteins, minerals, vitamins, fiber and water, but to do so to make them beautiful, acceptable, satisfactory economic and digestible.
The following guidelines may be useful in planning the menu:
All day, or better yet, all weak, should be considered as the unit of each individual food. Any deficiency in one meals can be made in others.
The same food is not served more than one times in one day without changing the way they are served. This does not apply to basic foods like milk, butter, etc.
The same food should not be served one times in the same meal, even in a different way.
The color, shape and texture of different courses should be varied as much as possible to keep away from the monotony. In a soft food should be rotated with fresh food that needs chewing; a soft food, with an experienced high food cooked with raw foods, etc..
No meal should contain a high concentration of any one of the nutrients, ie, no food is mainly protein and fat must be accompanied by carbohydrates in the same meal.
Serve milk, nuts, cheese etc. in small quantities at every meal into one meals. Thus, the body makes better use of construction material, if accompanied by vegetable or cereal protein, such as legumes and oats.
Choose the ingredients of the first food protein; Next consider protective materials, such as dairy foods, fruits and vegetables and, finally, the power supply sypply as bread, cereals, fats and sugar for satisfy the appetite.
