Sometimes one big plate, let's say they are 5 people. You use half avocado, but you can have 1 or 2 ravoli boiled, so that is not a huge cooking, just in between the hours, they have a plate decorated carrots + half or quarter of the avocado + 2 ravolu with some small tiny apple sald or slice of few chicken?

You know what is a 5 dish plate of that?

Before they get to the lunch?

I do things like that? Where is the photo doesn't look like that? Certain small tiny things, like marinated slice ginger, right now I don't know how to do that. But something that small tiny, just small tiny tiny tiny delicate on that plate.....SMALL TINY, you know what is perfect means? Really really deliver that whole plate, not too much, they can sustain til the lunch time? 

And til the Lunch Time, its a salad with a lot of the right Green, the cooking Green, some soupy. Some meat, but they can nap, not to say, right away no digestion to get fat?  You watch that groups to sound right?

If they know its intake the food every hour, or water, or soup, or pudding.....the combination of all that, they are not too tired, without that stress, the mouth cannot stop chewing the food and swallow?