Chapter 7 :- Menu Planning

Menu Planning:- Menu planning is defined as a simple process which involves application of the knowledge of food, nutrients, food habits, and likes and dislikes to plan wholesome and attractive meals.

Importance of meal planning:-

• Customer satisfaction
• Facilitating costing
• Facilitating pricing
• Reference by customer and management
• Guide production
• Facilitate evaluation and improvements
• Facilitate ordering
• Plan storage
• Guides the catering staff on how to  prepare dishes
• Help the catering staff to prepare in terms  of attitudes, skills ordering etc.
• Some menu requires special preparation  like decorations and equipment therefore  menu will help in availing the necessary.

Principles of menu planning:-

1. Budget
2. Nutrition
3. Time
4. Meal Appeal

(A.) Planning of nutritionally balanced meals based upon the three food group system:-

Meal planning involves proper selection of food to ensure balanced meals. The three basic food groups classified on the basis of functions performed by nutrients as this is the simplest way to ensure adequate nourishment to the body.

The three main functions performed by food are:-

1. Providing energy 
2. Body building and maintenance 
3. Regulation of body processes and protection against infection.

On the basis of functions performed, food is classified into the following three groups:-

1. Protective/regulatory foods
2. Body-building foods
3. Energy-giving foods

1.) Protective/regulatory foods:- all fruits and vegetables including green leafy and other vegetables and all fruits, are protective/regulatory foods.

Green leafy vegetables;      -- Rich in carotene and

orange, yellow,and red       --  ascorbic acid; also 

fruits and vegetables; citrus--  contain minerals,

fruits                                        -- fibre,and                                                                         carbohydrates 

2.) Body-building foods:- Food rich in proare included in this group. Nuts and oilseeds also provide fats.

1. All animal proteins-- Protein vitamin, and 

                                           mineral rich

2. Pulses, nuts,and oilseeds-- Protein, vitamin, 

                                           mineral, fibre,oils

3.) Energy-giving foods:- This group provides mainly carbohydrates and fats, along with proteins, some vitamins and minerals, and essential fatty acids. Food included in this group are:-

1. Cereals and millets--- Carbohydrate rich with 

  and roots and tubers -- other nutrients 

2. Sugars and jaggery-- Only carbohydrates 

3. Fats and oils-- Mainly fats and oils 

While planning meals one should ensure that foods from all three groups is included in each meal. This classification is simple and easy to use for menu planning. 

(B.) Factors affecting meal planning:-

Many factors influence the acceptability of a meal. Customers select what appeals most to them from a menu card based on individual likes and dislikes, budget, the popularity of items, etc.

However, while planning meals the following factors need to be considered:

1.) Nutritional Adequacy:-

The most important consideration in menu planning is to ensure that the meal fulfills the nutrient needs of the individual consuming the meal. For example, if the meal is planned for industrial workers, it must meet the RDAs for that age group. Foods from all basic food groups should be included in each meal so that the meal is balanced and nutritionally adequate. Nutrient needs may be modified for hospital diets (therapeutic diets).

2.) Economic Considerations:-

The spending power of the clientele has to be kept in mind and meals have to be planned within the budget. Low-cost nutritious substitutes should be included in the menu to keep the costs low. The food cost should be maintained if the organization has to run profitably.

3.) Food Service:-

Menus should be planned concerning the type of food service, whether it is a cafeteria, seated service, buffet, etc.

4.) Equipment and Work Space:-

The menu should be planned, keeping the available equipment and workspace in mind. Deep freezers, refrigerators, grinders, dough kneaders, deep fat fryers, boilers, etc. should be adequate.

5.) Leftover Food:-

An effective manager should consider as to how leftovers could be rotated to obtain maximum profit. Adequate storage space and hygienic standards should be ensured to minimize the risk of contamination and spoilage of food.

6.) Food Habits:-

Food habits of the customer is another important criteria which need to be considered as food served has to be acceptable to the customer. Special attention should be paid when a particular type of community is catered to. Religious considerations should be known to the meal planner.

7.) Availability:-

Some fruits and vegetables are seasonal. During the season the cost is reasonable and quality is better. Today, practically all fruits and vegetables are available throughout the year because of advanced preservation technology. However, seasonal fruits and vegetables should be given preference. Regional availability influences menu planning. For example, fish and seafood are fresh and cheaper in coastal areas.

8.) Meal Frequency and Pattern:-

The meal timings and number of meals consumed in a day, whether meals are packed or served at the table, also influences the selection of food items on the menu. The age, activity level, physiological state, work schedule, and economic factors need to be known before planning meals for institutional catering.

9.) Variety:-

This is one of the most important considerations while planning meals. A variety of foods from different food groups should be included.
The term variety means:

• Variety in food ingredients
• Variety in recipe
• Method of cooking
• Colour, texture, and flavour
• Variety in presentation and garnish.

A meal should look attractive and be appetizing. A judicious blend of flavours, attractive colour combinations, and different textures make food enjoyable and interesting. The method of cooking used for different items on the menu should vary.
For example, two deep-fried items would make the meal heavy. Simple processes such as fermentation and sprouting not only contribute to improved flavour and digestibility but also enhance the nutritive value of the meal.
A well-planned meal that is nutritionally adequate would have a good satiety value and prevent the occurrence of hunger-pangs before it is time for the next meal. The nutritional adequacy of a meal in an ala carte service depends on the food choices made by the customer. The caterer must offer adequate, nutrient-dense foods to the clients, to choose from.

(C.) Critical evaluation of few meals served at the Institute/Hotels based on the principle of meal planning:-

Plan a full day’s nutritional diet for a child who belong to a middle class family and is a non-vegetarian.

Waking up: A glass of warm low fat milk
Breakfast: Vegetable egg omelet with onion, tomato, spinach, whole grain bread slices, one apple
Mid Morning: Fruit salad with strawberry flavored low-fat yoghurt
Lunch: Lean chicken- capsicum-onion -zucchini stir fry – whole grain roll, mango lassi
Evening: Spinach- mushroom-peas cutlet, a handful of almonds, fresh mixed fruit juice (Apple Guava, lime)
Dinner: Whole multigrain phulkas, dal, paneer-peas-mushroom mixed vegetable curry.
Bed time: A glass of warm low fat milk.

(D.) Calculation of nutritive value of dishes/meals:-

1. List the ingredients used and their quantities in the recipe. 
2. Prepare a table with the following blank columns, and fill up the ingredient and quantity column from the recipe. 
3. Refer to the food composition tables from the nutrients present in 100 g of edible portion of each ingredient. 
4. Calculate the nutrients present for the quantities used in the recipe. 
5. Weigh the finished product to know the total yield. 
6. Divide these values by the number of portions to know the nutritive value per portion. 
7. For general calculations, do not include salt,spices, baking powder, stock ,or ingredients which are used in very small quantities (less than 10 g) except for sugar and fat. Baking powder and salt are calculated for their sodium content, and not for their proximate principles, for sodium-restricted diets only.