NUTRITION AND MENU PLANNING

CAPS pg33 Term 1 week 1

MENU PLANNING• The principles of menu planning as studied in

Grades 10 and 11• Awareness of ingredients that causes allergic

reactions or are a health risk for e.g. diabetes• Planning of menus for four course formal

dinners and banquets

MENU PLANNINGThe principles of menu planning as studied in Grades 10 •SA Food pyramid•Nutrients and their functions•Nutritional value of meals•Menu planning for Continental and English breakfasts, Brunches and Light meals

MENU PLANNINGThe principles of menu planning as studied in Grades 11•Significance of South African culinary uniqueness•Providing food for cultural needs•Menu planning for hospitality establishments•Menu planning for special tea occasions and three-course meals

MENU PLANNINGThe principles of menu planning as studied in Grades 11•Significance of South African culinary uniqueness•Providing food for cultural needs•Menu planning for hospitality establishments•Menu planning for special tea occasions and three-course meals

MENU PLANNINGThe principles of menu planning as studied in Grades 12•Menu planning: Formal four course dinners, cocktail functions, finger lunches

SA FOOD PYRAMID

SA DIETARY GUIDELINES

Be active

Salt

Fats

Sugar

Alcohol

Variety of foods

Starchy foods the basis of most meals Chicken, fish, meat, milk/eggs

Fruit & vegetables

Dry beans, peas, lentils, soya

Lots of water

DANGER! REDUCE!

CAREFULL! SPARINGLY!

REGULARLY/

DAILY

NUTRIENTS

FOOD SOURCES

DIETARYGUIDELINES

MOST IMPORTANT KNOWLEDGE: APPLICATION OF

MANAGEMENT / EATING HABITS•Eat foods low in fat and cholesterol content / Limit take away foods •Use salt sparingly•Use sugar in moderation / Dilute fruit juices/ Limit refined sugar/ Use artificial•Sweeteners•Consume plenty of fibre-rich foods.•Include low GI foods / complex carbohydrates / soya and legumes•Eat whole fruit and vegetables•Drink plenty of water•At least three regular small meals•Less alcohol•Less protein to avoid saturated fats

Carbohydrates: •Include complex carbohydrates in the diet, that take longer to break down into simple sugars. •To reduce the risk of high blood sugar levels. Fibre: •Fibre has low cholesterol levels and helps improve carbohydrate metabolism. •Fibre reduces the body’s insulin need and helps to control the blood-glucose levels. Frequency of meals: •Regular healthy meals should be more or less of the same size and evenly spaced to maintain stable blood sugar levels.

DIABETES MELLITUS-Dietary Guidelines

GI FOODS

ACTIVITYStudy the following dishes listed below that are considered for a breakfast menu:1.Highlight the examples in the list from each group that would be least suitable for a person suffering from DIABETES MELLITUS. Motivate your answer.2.Select a dish from each group that could be suitable for a person suffering from DIABETES MELLITUS. Motivate your answer.

Breakfast Menu

Breakfast Pastries and muffinsCroissant, Almond croissant ,Chocolate croissant or Choc chip muffin

Served with a selection of jams.

Fruit and YoghurtMixed fresh fruit with Bulgarian yoghurt served with a Berry pureé

Discuss the suitability of the meal plan below for a person suffering from DIABETES MELLITUS.

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Health-related conditionsReduce & change dietary factors

Add dietary factors

Overweight/ Obesity (calories, fat…) Malnutrition/ Under-nutrition (calories, protein, fat…)

Diabetes (calories, carbohydrates…) Anemia (iron & Vitamin C…)

High Cholesterol (fat, cholesterol…) Eating disorders: Anorexia/ Bulimia(calories, proteins, vitamins & minerals…)

High Blood Pressure (salt, fat, alcohol…)

HIV/ AIDS (optimal calories, clean water, …)

Gluten/ Dairy intolerance (wheat/ milk & milk products…)

Osteoporosis (calcium, Vitamin D…)

Food allergies