Principles of meal planning:
1. Use of five food groups in diet plan.
2. Knowledge of nutritional needs of family members.
3. Knowledge of nutritive value of foods, nutrients and sources.
4. Use of available resources – skill, knowledge, ability.
5. Budget of the family allotted for food.
6. Knowledge of seasonal foods.
7. Equipment available for cooking.
8. Storage facilities available.
9. Likes and dislikes of the family.
