Eating smaller, more frequent meals makes sense for most people. This is especially true for those who have lost appetite due to illness or medication or are having trouble chewing and swallowing. They may find a smaller amount of food easier to tackle. Also, frequent feedings prevent insulin peaks and valleys. And, there have been reports of lower cholesterol levels in those who eat frequently as compared to those who eat only one or two meals a day.

A day of mini-meals might consist of:

• Light Breakfast: Includes protein, fat and carbohydrates such as granola with yogurt and a glass of calcium-fortified orange juice
• Mid-Morning Snack: Half an English muffin with peanut butter, plus half of a medium-size banana
• Lunch: A cup of soup with half a turkey-and-cheese sandwich; a small salad, with dark-colored vegetables such as peppers or tomatoes, and an olive oil-based dressing (if chewing is not a problem). Substitute a vegetable-based drink, such as V-8, if the person is dentally challenged.
• Mid-Afternoon Snack: The other half of the turkey sandwich from lunch, with apple slices or applesauce
• Dinner: A three-ounce piece of broiled fish with toasted chopped almonds (if no nut allergies are present), cooked mixed vegetables, rice or mashed potatoes (with milk added), and a cup of herbal tea
• Evening Snack: Cup of yogurt with blueberries

NOTE: Mini-meals are not always so convenient for caregivers. Splitting a sandwich to eat at two different times or portioning soup into containers for a day or two ahead can help cut down on some preparation. Also, for some ill people, smells that were never noticed before may trigger nausea. If that is the case, offering cold (or room temperature) food and selections with fewer competing aromas may reduce these symptoms.

Article provided by Caring Today magazine.