Lesson Notes By Weeks and Term - Senior Secondary 1

Meal planning

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Term: 2nd Term

Week: 4

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Home management

Topic:-       Meal planning

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to:                  

  1. Explain the tem meal planning.                          
  2. Determine the factors to consider when planning meals.                    
  3. Write a menu card.

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on the nutritional needs of different groups in the family

Students pay attention

STEP 2

EXPLANATION

She explains meal planning and discusses the factors to consider when planning meals

Students pay attention and participates

STEP 3

DEMONSTRATION

She further designs a menu card 

Students pay attention and participate

STEP 4

NOTE TAKING

The teacher writes a summarized note on the board

The students copy the note in their books

 

NOTE
MEAL PLANNING

Meal planning is making a plan of meals with adequate nutrition for every member of the family within the available resources.

The term ‘available resources’ means whatever the family has in terms of time, energy and money.

 

IMPORTANCE OF MEAL PLANNING

Meal planning is important for meeting the nutritional requirements of the family members. It helps us to decide what to eat each day and in each meal. We can call it our ‘daily food guide’. Meal planning helps us to:

(a) fulfill the nutritional requirements of the family members

(b) make the food economical

(c) cater to the food preferences of individual members

(d) save energy, time and money

(e) use left-over food

 

FACTORS AFFECTING MEAL PLANNING

  1. Nutritional Adequacy

This is the most important factor, which means that the nutritional requirements of all the family members are fulfilled. For example, you know a growing child needs more protein, a pregnant or lactating woman needs calcium, etc. While planning meals you will include food items from various food groups, that is, energy giving foods, body building foods and protective and regulating foods.

  1. Age

People normally eat according to their age. You must have observed in your family that the diet of various members of different age groups differs in quantity. A new born baby drinks only milk, a small child’s meal is also of very small quantity, an adolescent eats still more in amount and variety of foods. Similarly, you must have seen your grandfather eating less food and also that they prefer soft and easy to digest foods.

  1. Sex

Sex is another factor which determines the dietary intake. Dietary requirement of adolescent and adult males are more than their female counterparts.

  1. Physical Activity

The kind of work a person does affects the kind and amount of food they need to take. Do you remember that RDA is different for people eng aged in different activities? A labourer not only eats more quantity but needs more energy because he is engaged in hard work. His body uses up more energy while performing hard work. So, if you have to plan for such a person you will include more energy giving foods in the diet.

  1. Economic Considerations

Money available to the family to be spent on food is another major factor. Foods like milk, cheese, meat, fruits, nuts etc. are expensive. However, alternative sources like toned milk, seasonal fruits and vegetables are less costly and at the same time nutritious. You can therefore plan a balanced diet to suit every budget.

  1. Time, energy and skill considerations

While planning the meals, you should consider the resources like time, energy and skill available to the family. Meals can be elaborate with different dishes but you can simplify them by cooking a simple but nutritious dish.

  1. Seasonal availability

Some foods are available in summers while some in winters. The off season foods are expensive and less nutritious, while those in season are fresh, nutritious, tasty and cheap. Hence, while planning seasonal foods should be used.

  1. Religion, region, cultural patterns, traditions and customs Regional factors influence meal planning. For example, if you are a North Indian, you will consume more of wheat, while those near the coastal region, will consume more of coconut, fish, etc. Similarly your staple food would be rice if you are a South Indian. Religious beliefs prevalent in the family also have an influence. For example, if you are a vegetarian, your diet will not have any meat or meat product, Hindus do not eat beef and Muslims do not eat pork etc.

 

TYPICAL  MENU CARD

EVALUATION:    1. Define meal planning

  1. State and explain some factors that affect meal planning
  2. Design a menu card for a wedding

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively