Meal planning is a great skill to have, not only for those with special dietary needs, but anyone who leads a busy lifestyle (let’s be honest, that’s most of us!).
As a dietitian with IBS, planning my meals in advance not only saves precious time during the week but also helps ensure that my low FODMAP diet is nutritionally balanced and well thought out (helping me avoid uncomfortable mistakes!).
Here is an example of what my typical day looks like. I like to use the Australian Guide to Healthy Eating (AGHE) to help plan out my day according to the number of serves I need of different foods from the five food groups. As a 23 year old female, the AGHE recommends that each day I aim for:
- 5 serves vegetables/legumes/beans
- 2 serves of fruit
- 6 serves of grain/cereal foods
- 2 ½ serves meat/alternatives
- 2 ½ serves dairy foods
Check out the AGHE website for more information about the 5 food groups and how much you need each day (this varies depending on your age, gender and activity level)