A balanced diet focuses on fulfilling all the nutritional requirements of your body. It consists of macro-nutrients, such as fats, carbohydrates and protein, as well as micro-nutrients, such as minerals and vitamins.
The requirement of these nutrients can be fulfilled through these types of food:
- Pulses and cereals
- Dairy products like milk, cheese to
- Fats and oils
You require three main meals, every day, to let your body function properly. Breakfast should ideally be the heaviest meal of the day, but because of hectic schedules, most of the people don’t manage to eat breakfast properly. Dinner should be the lightest meal, but becomes an elaborated family meal in most households.The basic elements of a balanced diet are the same, with the only difference being the ratio of nutrients present in every meal. Here are some ideas to help you get started.
Breakfast, Lunch, and Dinner Ideas
A healthy breakfast comprises of three things, dietary fibre or carbohydrates (wheat bread, wheat flakes, oatmeal, white oats), proteins (eggs, yoghurt, milk and sprouts), and nuts (almonds, cashews, walnuts, apricots and figs). Make sure to get your fill of these, each day.
Include fibre rich whole grains in your lunch, such as brown rice, barley, carbohydrates, and some protein rich foods like cottage cheese, pulses, or fish. Also consume probiotics like yoghurt or buttermilk. Include salads, to complete your meal.
Fill your dinner plate with green vegetables to get vitamins and minerals. Limit carbohydrates, but don’t cut them off completely. Include healthy fats in your dinner, like fish, nuts and seed oils.
Keep in mind that breakfast should be eaten about one and a half hours after you wake up. There should be a gap of at least three hours between breakfast and lunch, and the same between lunch and evening tea. Dinner should be eaten at least two hours before your sleep time, so that the body can complete the digestion process. Follow these meal ideas, and watch the improvement in your energy levels, weight, and overall health.
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