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Palatability is another factor to consider in menu-making. This included both the taste and the appearance of the food. For example, brewer’s yeat contains many B-vitamins but it tatses horrible to many people. The palatability of brewer’s yeast can be improved by masking its disagreeable flavor with fruit juices, milk,  or cocoa. It can also be added to mock meat loaf or patties.

One of the most important things to consider in meal planning is economy. We need to realize that expensive foods are not necessarily the most nutritious, and neither are cheap foods necessarily lacking in proper nutrients. For example, instead of buying strawberries, at prohibitive prices, for your vitamin C, why not use oranges instead. A glass of orange juice for breakfast certainly is cheaper than a bowl of strawberries. Wise substitution in foods will leave you more money with which to buy other foods. In planning your menu, use fruits and vegetables which are season. This way, you will be getting the best quality for the least money. If you have any leftover food, try to serve it in a different form so that the family will have no qualms about eating it. Do not serve too many kinds of foods at one meal. Rice, two vegetables and one protein dish plus milk or some other beverage is enough. Dessert should be optional.

You as a housewife or cook sjhould take care that the sanitary quality of the food is preserved. It is rather unpleasant task to eat food that has had six-legged visitors all over it. Unsanitary methods in the handling and preparation of food can cause disease and even death. All fruits and vegetables should be carefully washed after purchase. If you live in a house that has unscreened windows and doors, by all means keep the food covered until serving time so that the flies will have no oppurtunity to step on it. These safety measures are very simple to take, yet by following them you will save a lot on doctor’s bills.