Consider whether the meal meets the nutritional needs and preferences of those it is being cooked for.
When choosing ingredients, choose low fat/ sugar/ salt versions, where possible.
When preparing food, limit the amount of fat added and replace salt with other flavourings, such as herbs.
Use cooking practices which reduce the amount of fat needed and minimise vitamin losses from fruit and vegetables.
Serve the meal in proportions which reflect current healthy eating advice. Do not forget to include a drink.