Meal Planning and Diet Modification
What this domain tests
Meal planning translates nutrient needs into realistic meals using food groups, portion sizes, budget, season and culture. Diet modification adjusts energy, protein, fibre, sodium, fat or consistency for a clinical or life-stage need. The exam tests planning principles and modification logic.
Core rules
- Start with the RDA for age, sex and activity, then distribute energy across meals, usually three main meals and two snacks.
- Include all five food groups; use cereal–pulse combinations and seasonal fruits and vegetables.
- Consider family budget, cooking time, food habits, religious practices and availability.
- Use food exchange lists to swap foods within a group without changing nutrient intake much.
- Modifications must be specific: energy-dense for undernutrition, low-sodium for hypertension, high-fibre for constipation, soft or liquid for chewing difficulty.
Worked example
A lactating mother needs extra energy and protein. Reasoning: her basal and activity needs are already covered, but milk production adds about 500 kcal and extra protein daily. The plan adds one extra meal such as ragi porridge with milk, a pulse-based dish and fruit, rather than simply doubling rice. This increases energy, protein, calcium and iron together and avoids a one-nutrient fix.
Traps that cost marks
- Adding only calories when protein and micronutrients are also needed.
- Using “exchange” to swap a cereal with a pulse as if they were identical.
- Planning expensive foods without checking budget and season.
- Prescribing a modified diet without stating the nutrient being modified.