1. FOOD PROVISION 9 lessons

2. To cover: Traditional eating patterns. Establishments providing meals outside the home Factors affecting food choice Reasons for snacking Factors affecting meal planning and food purchase. Changes in eating patterns and reasons for the changes. Developments in food provision with regards products available- organic, freedom food etc.

3. Eating patterns An eating pattern can be described as where, when and how you eat. Traditional eating patterns can be described as eating 3 meals a day, and 2 or 3 snacks. A meal is an eating occasion which takes place at a specific time and place. A snack consists of a small amount of food or beverage taken between meals to relieve hunger.

4. FOOD DIARY Write down what you ate and drank all day yesterday. Answer the following in full sentences: 1) Is your diet balanced? Does it contain all the food groups? 2) Does it take into account traditional meal patterns? 3) Do you snack a lot throughout the day? On what? 4) Do you think your diet reflects the government guidelines for a healthy diet? 5) Do you have 5 a day? 6) Does your diet contain all the vital nutrients? 7) What foods are regularly occurring in your diet? 8) could your diet be made healthier?

5. Changing eating patterns 1950’s and 1960’s- majority of families ate their main meal together around a table. 2004- children frequently had meals in their bedrooms in front of computer games. Mealtimes have become more flexible. Snacking or grazing has become popular. Explain what eating habits are like now.

6. Why do people snack? List down the reasons you can think of: Snack products are widely available Eating snacks is enjoyable Lack of time Poor food prep. Skills Satisfy hunger Relieve boredom ACTIVITY 3

7. Changing eating habits cont. Dash board dining- food eaten in a car. Desk fast- breakfast eaten at a desk, usually at work. What factors do you think have played a part in changing eating patterns?

8. Reasons for the changes in patterns of eating. 1. more disposable income- therefore more people eating out. 2. working mothers has gone up, therefore they rely on packet meals and eating out. 3. more people living alone- portion packs on market for one. 4. more places to eat out 5. limited skill and knowledge of how to cook 6. lack of time 7. perception of eating out has changed.

9. Choice of food inside and outside the home Range and type of food products available has changed over the last 50 years, developments in technology and changes in society have contributed to this change. Meal solutions consist of a range of food products that can be combined to make a meal. Examples are: Ready to make- chicken breasts, eggs Ready prepared- beef burgers, sausages Ready to heat- pies, pizza Ready to eat- sandwiches, wraps. ACTIVITY 6

10. Other food products available Frozen and cook-chill Supermarket own brands Premium products Value brands Vegetarian and meat alternative products Allergy-free Functional food Organic produce Snacks Ethical food products- fair trade, freedom food Healthy foods Ethnic products Locally and regionally sourced products

11. Practical work. In pairs, plan a dish to make which, for one of you uses value range produce and for the other finest/expensive range produce. Compare and contrast results. Dish chosen…………………………………….. Keep a record of the price of ingredients. Compare the following: Sensory qualities- flavour, appearance, smell, texture. Overall appeal.

12. PRODUCTFLAVOURTEXTUREAPPEARA NCE /5EXPLANA TION VALUE FINEST

13. Food choice Brainstorm the various food choices available outside the home. Restaurants Pubs Cafes Fast food outlets Supermarkets/shops Hotels Vending machines Aeroplanes and cruise ships.

14. Factors affecting food choice Psychological- the need to satisfy hunger, enjoyment factor, eating preference, sensory appeal, media influence. Social- social network, geographical location, changing family and household, changes in working patterns, leisure time, preparation and cooking equipment available, income, health issues. Technological- ownership of microwaves and freezers, development of food packaging, development of food products, development in food production, developments in ICT, improvements in transport. Economic- advertising, government policies (CAP) Cultural- festivals, religious groups.

15. What factors affect my food choice? List what influences you to eat and buy the foods you do?

16. Purchasing food resources Brainstorm the various needs that may influence food purchase- Religious needs Convenience Dietary needs Financial needs Appeal to children Meet personal preference Safety Which of the needs above do you consider when purchasing food? Explain in more detail the ones above.

17. ACTIVITY Design a questionnaire to find out about peoples eating patterns and food choices. Ask 10 people and think of about 10 questions. Include the following: Traditional eating patterns Eating patterns of today New innovations in food products- fair trade, organic, functional foods Factors affecting food choice Eating out

18. Basic meal planning What factors need to be considered when planning meals to meet individual needs? Age and sex Lifestyle Health Likes and dislikes Income Skills and knowledge Facilities and time available Dietary need Climate Cultural beliefs ACTIVITY 11

19. Different households and meal planning Student households- limited financial resources, budgeting needed and careful meal planning, buying food products in bulk, offers, value brands, cooking together. Working households with young children- ready-meals, not much time, microwave usage to save time. Single, elderly person household- limited financial resources, budgeting, planning meals, offers, value products, may not be bothered to cook, ready meals, meals on wheels. ACTIVITY 12

20. Revision of food provision Name some new food products in the supermarkets now. What factors effect food purchasing? What factors effect meal planning? What are some of the reasons for the changes in eating patterns?

21. Meal planning; Plan a suitable main course dish for one of the following client groups, and make it: A diabetic- high fibre, low sugar A coeliac- no gluten/ wheat products Someone with heart disease- low fat and salt An athlete- slow release energy foods/ high protein Use the following format to present work.

22. Meal planning Background on dietary condition- what should be eaten, what should be avoided, how is the condition caused? (research using internet and books) 1-2 pages A4 Dish chosen: Why is it suitable?