Group I - includes leafy green and yellow vegetables such as pechay, malunggay, squash, carrots and camote tops. Foods in this group are rich in Vitamin A and calcium, iron and other substances. Vitamin A and calcium are good for the teeth and the bones. Iron is needed by the blood in making hemoglobin. Hemoglobin is the red coloring in the blood. Other food substances that protect the body against colds and infectious diseases are found in this group of foods. Vitamin A for instance prevents diseases of the eyes.

Group II - includes fruits and vegetables that are rich in Vitamin C. They are pomelo, camias, guavas, balimbing, papaya, cabbage, squash, tomatoes and cucumber. Foods in Group II help prevent bleeding of the gums. They help heal wounds too. They are useful in building body resistance against colds and tuberculosis.

Group III - includes other fruits and vegetables such as corn, bananas, avocado, atis, papaya, lima beans, okra, patola, ampalaya, mabolo, chico and langka. These foods contain vitamins and minerals, which help digest food. They help clean the stomach and intestines. They keep the body in good working condition.

Group IV - includes milk, cheese, butter and other foods that are rich in fat, such as pork, oil from coconut, pili, peanut and soybean. Foods from this group provide the body with energy.

Group V - This group of foods includes foods rich in protein, minerals and vitamins. They are the body builders. Eggs, lean meat, fish, dried beans, mongo, peanuts and soybeans belong to this group. Protein foods promote growth. They repair worn out tissues.

Group VI - includes starchy foods such as rice, corn, cassava, ube and cereals. Foods in this group provide the body with heat and energy.

In planning meals, we should remember to include a food from each of the Basic Six Food Groups. We should also consider the number and ages of members of the family. The work they do is also important. For instance, small children and old people have different needs from others. Those who do heavy work would need more energy foods. Those who do light work need less fat and starchy foods. The season of the year also makes different demands for the kind and amount of food eaten. Food is less conserved in our bodies during the hot seasons because we perspire more. The amount of money and time we can spend for food should also be considered. How much time do you have for preparing the meal?

The factors to be considered in planning a meal can be summarized under the following:
a. Suitability of foods
b. nutritive value of foods
c. time needed in the preparation
d. ingredients needed and their cost
e. number of persons to partake of the meal

A menu is usually used in meal planning. The meal pattern for luncheon or supper ideally should include: 1) Soup, 2) Fish or meat, 3) Rice, 4) Vegetables, 5) Dessert