Basic guide proper food preparation and planning.
- Avoid preparing foods of the same food group in one meal, such as starches- pancit (stir fried noodles), spaghetti and rice; or proteins – baked beans, gluten minudo and fried tokwa (tofu).
- Have a good balance between soft and solid foods. A meal of arroz caldo(gruel), ginataang camote(sweet potato with coconut milk) and macaroni soup is far too soft. Likewise a meal of fried tokwa(tofu), pancit bihon (stir-fried noodles) and cuchinta is intolerably dry.
- Avoid preparing highly seasoned foods at one meal. Two or three kinds is enough.
- Consider the cost of the food. Food not in season is always more expensive. There is enough variety among the inexpensive ones.
- Observe food color harmony as much as possible.
- Plan for a substantial breakfast. A good diet for the day begins with a good breakfast. The body is in greater need of the food then than any other time. If one is not hungry at breakfast, the cause should be sought out and corrected.
- Supper should consist of the simplest meal of the day. If a hearty meal is planned, it should be served as early as possible.
