Meal planning - JSS3 Home economics Past Questions and Answers - page 1

Meal planning can be defined as taking the time to plan nutritious meals for a specified time. It is the process of planning the type of food the family wants.

A balanced meal includes meals that together account for the recommended daily servings from each group every day. By ensuring that half the foods consumed in a day are fruits and vegetables and the other half are made or grains and protein with a small amount of low-fat dairy, individuals can ensure a diet that is balanced and healthy. This kind of meals contain all six classes of foods.

1. Age of family members: The age of each family member influences his/her nutritional needs. These include children, adolescents, adults and the aged.

2. Occupations or activities of family members: The work a person does influences his food needs, for instance a manual work will require more energy foods than a sedentary worker.

3. Health conditions of family members: Certain foods are not suitable for certain health conditions.

4. Size of the family: The size of the family will determine the quantity of meal to plan for.

5. Seasons of the year: Most food stuffs are seasonal foods in seasons are cheaper, fresher and tastier than when they are out of season. Different foods are available for different seasons.

 

1. Plan all the days menu (breakfast, lunch and supper) at the same time, at least 24 hours ahead of time.

2. Select the main course or dish. The main dish is also called ENTREE.

3. Make breakfast light but substantial.

4. Include the following in a breakfast menu.

5. Appetizer such as fruit or fruit juice.

6. Protein such as egg, fish or any source of protein.

7. Carbohydrates e.g cereal dish as corn flakes, Quaker oat, boiled yam or potatoes etc.

8. Plan lunch and supper as the main meals of the day.

 

1. The meal must contain all necessary food nutrients.

2. Provide for nutritional needs of all family members in the meal plan.

3. Avoid monotony by varying foods.

4. Make use of foods in season.

5. Buy good quality foods.