Which statement is true regarding menu planning?

UP NHM CHO 7 Sept 2022 (Shift-2)

Applied Nutrition & Dietetics

Easy

Appeared in: UP NHM CHO 7 Sept 2022 (Shift-2)

Explanation

A primary objective of menu planning is to ensure nutritional adequacy by providing wholesome, balanced meals.
Achieving this goal requires using cooking and preparation methods that preserve the inherent nutritional value of the food.
Practices such as steaming instead of over-boiling, minimizing cooking time, and using methods like sprouting or fermentation help retain essential vitamins and minerals, which is a core component of effective menu planning.

Option A: This statement is incorrect. The number of family members, along with their age, sex, occupation, and specific health conditions, is a fundamental consideration for calculating nutritional requirements and portion sizes.
Option B: This is incorrect. While the same food might temporarily satisfy hunger, it leads to nutritional deficiencies and meal monotony. Variety is a cornerstone of menu planning to ensure a broad spectrum of nutrients and maintain interest in food.
Option D: This statement is false. One of the main goals of menu planning is to create meals that are appealing in color, texture, and flavor to stimulate appetite. This ensures that the planned nutritious food is actually consumed.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Principles of effective menu planning as background academic context rather than a clinical decision trigger.
Nurses frequently use menu planning principles to educate patients with specific dietary needs, such as those with diabetes, hypertension, or celiac disease, helping them manage their condition through diet.
In clinical settings like hospitals and long-term care facilities, menu planning is essential for creating therapeutic diets that support patient recovery, manage symptoms, and prevent malnutrition.
What if? If the menu was for a family with a toddler, the plan would need to include softer textures, smaller portions, and nutrient-dense foods to support growth, while still being adaptable for the adults in the family.

How to Approach the Question

First, identify the core concept of the question, which is 'menu planning'.
The question asks for a 'true' statement, so you must evaluate each option against the established principles of menu planning.
Analyze Option A: Is family size irrelevant? No, it's crucial for determining needs and quantities. So, A is incorrect.
Analyze Option B: Is eating the same food daily a good practice? No, variety is a key principle for nutrition and enjoyment. So, B is incorrect.
Analyze Option D: Is appetite ignored in menu planning? No, making food appealing is a major goal. So, D is incorrect.
Analyze Option C: Does menu planning involve preserving nutrients? Yes, to ensure the planned meal is actually nutritious when served. This aligns with the primary goal of nutritional adequacy. Therefore, C is the correct statement.

Concept Tested & Keywords

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E6 textbook of Applied Biochemistry and Nutrition & DieteticsHarbans Lal (pp 26-464 of 479) p. 335-337

E6 Nutrition Kumud Khanna 2e p. 22-24