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Breakfast should be the most important meal of the day , contrary to the common belief that there should be a lunch. And it should be the heaviest meal of the day, one should ensure that it contains all the necessary nutrients.
Skipping breakfast or eat too light breakfast is one mistake that is very commonly done nowadays. Because too many people are in a hurry, they eat nothing but one or two pieces of bread with one cup of coffee for breakfast. So when they feel run down the Break Time, they wonder why
There are two things that should be sufficient so that breakfast can be had :.
1) Wake up early; and
2) plan simple, easy-to-prepare and balanced menus.
Breakfast should include protein food such as eggs or milk, cereal or bread, or both, and drink. If a good source of vitamin C is included, the allowance of the day is guaranteed.
Variety in breakfast planning can be improved in many ways. Grain can be hot or cold and can bread. Bread may be different from the standard white pan cakes to pandesal or ensaymada. Beverage you could have milk, cocoa, natural coffee, and a vitamin C source can range from orange juice pomelo sections.
Variety is very important in meal planning. It is not the biggest factor in determining whether a meal will be successful or not. There are several ways to add variety to meals. Check out some of the tips below:
1. Do not repeat the same kind of food in one meal. If you are having a tokwa-gluten bread for dinner, serving not adobong tokwa as well.
2. Try to avoid using only one type of food in one meal. A menu consisting of rice, macaroni salad, potatoes and biscuits is bad because all these foods are rich in carbohydrates. A proper meal should be 10 to 15 percent protein, 25 to 35 percent fat and 50 to 60 percent carbohydrates.
3. Avoid serving more than one strong flavored food in one meal. The contrast this should also be avoided. Too many bland foods taken together are unappetizing.
4. Combine flavors. A contrast in taste is always good and certainly adds to the variety of the menu. Try bland foods in addition to mild ones, sweet foods contrast sour.
5. Use sauces and thinks to add flavors of the dish, but do not obscure the original flavor. Just the right amount of catsup can make a meatloaf, but too much of catsup can drown it.
6. Be specific about serving temperature. If soup is supposed to be hot, serve it HOT, and if the ice is on the menu, serve it COLD. Nothing is more unappetizing than warm soup or runny ice.
7. Provide attractive color combinations. A meal of mashed potatoes, Spanish rice and caulifloweris monotonous appearance. Try using hair colors such as red, green, yellow and white. Color can also be improved by the use of garnishes like red and green pepper rings, kinchay, celery or nuts.
8. Contrast texture and consistency. Do not serve a meal consisting of arroz Caldo, creamed chopped gluten, mashed potatoes and pudding. Have something chewy like gluten steaks, something soft like mashed squash and something hard like peanut brittle.
9. Various forms of food – round, square, etcetera – on plates
10 .. Plan menus according to the season. Piping hot soup will not be welcomed if served on a hot summer night, but it would be a nice addition to a meal of cold days.
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