A simple way is to marked a calendar and start on a day of your choice like Monday is pork, chicken ‘ Tuesday vegetables and so on it. It saves money to make a plan before you go to the market what you serve for each days meals including, breakfast, lunch, dinner, snacks and desserts.


1. Avoid preparing foods of the same food group in one meal, such as starches -pancit, spaghetti and rice; or proteins –baked beans, gluten minudo and fried tokwa.

2. Have a good balance between soft and solid foods. A meal of arroz caldo, guinatang camote, and macaroni soup is far too soft. Likewise a meal of fried tokwa, pancit bihon and cuchinta is intolerably dry.

3. Avoid preparing highly seasoned foods at one meal. Seasonings should be used sparingly.

4. Serve only a few varieties of food at one meal. Two or three kinds is enough.

5. Consider the cost of the food. Food not in season is always more expensive. There is enough variety among the inexpensive ones.

6. Observe food color harmony as much as possible.

7. Plan for a substantial breakfast. A good diet for the day begins with a good breakfast. The body is in greater need of food then than at any other time. If one is not hungry at breakfast, the caught should be sought out and corrected.

8. Supper should consist of the simplest meal  of the day. If a hearty meal is planned, it should be served as early as possible.

The Food and Travel Buff

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