Unit 3 - Nutrition (e-book): 3.4.1 Balanced menu templates

Unit 3 - Nutrition (e-book)

3.4 Samples of texture-modified menu

3.4.1 Balanced menu templates

Balanced menu templates

Proper planning of the daily diet ensures a balanced supply of all the nutrients necessary to maintain adequate health through diet.

Eating several meals a day facilitates the consumption of the daily nutritional requirements and allows establishing a routine.

Dietary food intake

Figure 24. Dietary food intake (Source: designed by Canva Pro)

Next menus are examples of balanced diet based on before healthy eating guidelines. The texture of the food and beverages on these menus should be adapted to the needs of the person with dysphagia destined. Allergies and intolerances should also be taken into account in the menus.

Menu 1
	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Coffee with milk Apple cinnamon oatmeal porridge Orange	Tea with milk Muhlama with whole wheat toast Apple	Oat milk Rye bread with tomato and cheese Pear	Coffee with soymilk Banana oatmeal pancakes with dark chocolate	Oatmeal pourridge with cinnamon and berries	Coffee with milk Whole wheat toast with avocado Apple	Fruit and milk smoothie Whole wheat toast with Hummus and tomato
Mid-Moorning snack	Handful of nuts	Tahini cream toast with bananas	Yogurt	Strawberries	Smoothie	Yogurt	Handful of pistachio
Lunch	Lentil meatballs with lettuce Sausages with tomatoe Plum	Broccoli with ratatouille Squid with aioli and whole wheat bread Yogurt	Pureed pumpkin soup Eggplant stuffed with fish Banana	Green beans with potatoes Hünkar beğendi Pumpkin desert	Pastitsio Cod with bell pepper sauce Peach	Silkė pataluose Turkey with apple sauce Yogurt	Lettuce salad with corn and carrots Balandeliai Bougatsa
Afternoon Snack	Yogurt with fruit salad	Greek yogurt	Smoothie	Almond butter, Greek yogurt and sberry jam toast	Guacamole cream toast	Smoothie with nut flour	Berries oatmeal porridge
Dinner	Cauliflower with garlic Cod with ratatouille Brownie with orange	Lettuce and tomato salad Meatballs with almond sauce Pear	House hors d'oeuvres Potato omelette with aioli and whole wheat bread Yogurt	Baked vegetables Chicken with vegetables and tomato Roast apple with cinnamon	Goat cheese salad on toast Keshkek Strawberries	White asparagus Tenderloin with pepper sauce Duonos	Sausage with rye bread Salmon with vegetables Yogurt

Menu 2
	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Oat milk Rye bread with avocado and olive oil Banana	Coffe with milk Banana bread with berries	Coffee with milk Toast of whole wheat bread with olive oil and tomato	Coffee with milk Mocha oatmeal Porridge Apple	Coffee latte with soymilk Banana oatmeal pancakes with honey	Fruit and milk smoothie Menemen with whole wheat toast	Unsweetened cocoa milk and oat flakes Portokalopita Mandarin
Mid-Moorning snack	Yogurt	Smoothie with nut flour	Guacamole cream toast	Yogurt with fruit pieces	Handful of almond	Yogurt	Smoothie
Lunch	Cuban Rice Tenderloin with pepper sauce Apple	Chesmi nigar soup Chicken with vegetables Cheesecake	Cheshmi nigar soup Squid with aioli and whole wheat bread Strawberries	Green beans and potatoes Sausage with rye bread Bougatsa	Chickpeas with cod Egg with béchamel sauce Pear	Beet soup Pastitsio Yogurt	Goat cheese salad on toast Tunna small turnover Muhallebi
Afternoon Snack	Peanut butter and banana toast	Yogurt with fruit pieces	Orange	Handful of almond	Olive oil and tomato toast	Coffee Latte Silk curd cake	Hummus cream toast
Dinner	Tomato salad with hard-boiled egg and tuna fish Sausages with potato Mandarin	Pumpkin Puree Spanakopita Rizogalo	Mixed salad Falafel Greek Yogurt	Herring in bedding Tunna omelet Οrange	Pumpkin puree Tomatokeftedes Rizogalo	Creamed spinach Moussaka Roast pear	Spaghetti Bolognese Hake in sauce Fruit salad

MODULE 2: CAREGIVERS, FAMILIES AND PEOPLE WITH DYSPHAGIA