State 8 procedures for meal planning - JSS3 Home economics Meal planning Question

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.