Hemo-dialysis (HD) diet or menu planning is routinely decided and made by dietitians in hospitals or medical units. Such decisions are always crucial since they must satisfy the needs of HD patients from essential nutrients for patients in dangerous health state. The dietitians usually give health recommendations and suggest an approximate diet to be followed by HD patients. In this work, a normalized Goal Programming (GP) model is developed to help the dietitians and the HD patients choose an optimal meal with the exact quantities of constituents from a set of meals. The process simultaneously takes into account the nutrients’ requirements in planning the patient’s daily diet. Specifically, this model aims to select the most appropriate dishes per day: a breakfast, a first snack, a lunch, a second snack and a dinner. Each of these five meals is chosen from a set of Tunisian recipes through the optimization of the goal program. A recipe of a dish is made up of ingredients used in the Tunisian diet according to the Tunisian Institute of Nutrition and extracted from their official database. Many recipes are constructed for each type and only one will be chosen daily by the GP. The menu as a whole has to satisfy caloric and nutritional requirements for each of the main nutrients of the HD patients: energy, protein, potassium and sodium. The constraints on the four nutrients present an incommensurability problem which was overcome by a normalization process. In our GP model, the objectives to achieve the goals presented by the nutritionists are supposed to be of equal importance. Our work will concentrate on carefully building a computer application to construct an appropriate Microsoft Access database that contains 66 different Tunisian recipes. The database could be extended to include more ingredients and recipes and help in calculating the nutritional values of all the recipes. An optimization environment was selected to communicate with the constructed database and an optimization solver was invoked to obtain the most appropriate menu satisfying the daily nutrients’ requirement. Dishes are prepared for a non-diabetic hemo-dialysis patient at a level of Glomerular Filtration Rate (GFR) < 15 ml/min, an age less than 60 years, an Ideal Body Weight (IBW) = 70kg and a Body Mass Index (BMI) between 22 and 25.Hemo-dialysis (HD) diet or menu planning is routinely decided and made by dietitians in hospitals or medical units. Such decisions are always crucial since they must satisfy the needs of HD patients from essential nutrients for patients in dangerous health state. The dietitians usually give health recommendations and suggest an approximate diet to be followed by HD patients. In this work, a normalized Goal Programming (GP) model is developed to help the dietitians and the HD patients choose an optimal meal with the exact quantities of constituents from a set of meals. The process simultaneously takes into account the nutrients’ requirements in planning the patient’s daily diet. Specifically, this model aims to select the most appropriate dishes per day: a breakfast, a first snack, a lunch, a second snack and a dinner. Each of these five meals is chosen from a set of Tunisian recipes through the optimization of the goal program. A recipe of a dish is made up of ingredients used in the Tunisian diet according to the Tunisian Institute of Nutrition and extracted from their official database. Many recipes are constructed for each type and only one will be chosen daily by the GP. The menu as a whole has to satisfy caloric and nutritional requirements for each of the main nutrients of the HD patients: energy, protein, potassium and sodium. The constraints on the four nutrients present an incommensurability problem which was overcome by a normalization process. In our GP model, the objectives to achieve the goals presented by the nutritionists are supposed to be of equal importance. Our work will concentrate on carefully building a computer application to construct an appropriate Microsoft Access database that contains 66 different Tunisian recipes. The database could be extended to include more ingredients and recipes and help in calculating the nutritional values of all the recipes. An optimization environment was selected to communicate with the constructed database and an optimization solver was invoked to obtain the most appropriate menu satisfying the daily nutrients’ requirement. Dishes are prepared for a non-diabetic hemo-dialysis patient at a level of Glomerular Filtration Rate (GFR) < 15 ml/min, an age less than 60 years, an Ideal Body Weight (IBW) = 70kg and a Body Mass Index (BMI) between 22 and 25.