1. Planning Meals Secondary 2 © 2009 Marshall Cavendish International (Singapore) Pte. Ltd Chapter One Secondary 2 E/N(A)

2. Identify the factors to consider when planning meals Explain the specific factors to consider when planning meals for children, teenagers and the elderly Objectives

3. State of health  Different amounts of certain nutrients are needed depending on one’s health Religious and moral beliefs  Lead to special dietary restrictions 1.1 Factors to consider when planning meals

4. Personal preferences  Some food may appeal to one person but not to another Nutritional needs  Vary according to age, gender, body size and level of physical activity 1.1 Factors to consider when planning meals

5. Availability of ingredients  Some seasonal or imported food are difficult to obtain

6. Budget  A nutritious meal need not be expensive, choose ingredients that you can afford Time needed  Plan your meal according to how much time you have 1.1 Factors to consider when planning meals

7. Culinary skills  Plan your meal according to your culinary skills Variety  Consider different colours, textures and flavours  Consider different methods of cooking 1.1 Factors to consider when planning meals

8. 4 to 6 years (Children)  Need a lot of energy -- they are very active and grow very fast  Choosy about food, often have small appetites  Plan small and frequent nutritious meals 1.2 Planning meals across the ages

9. 4 to 6 years (Children)  Make meals exciting and attractive  Eat meals as a family  Do not overfeed  Discourage them from eating sugary food or too many snacks 1.2 Planning meals across the ages

10. 13 to 18 years (Teenagers)  Need nutrients for growth, development and energy  Higher energy requirement than children  May not eat enough fruits and vegetables 1.2 Planning meals across the ages

11. 13 to 18 years (Teenagers)  Provide dairy products to ensure they develop strong bones and teeth  Encourage them to balance their diet with their level of physical activity 1.2 Planning meals across the ages

12. 60 years and above (Elderly)  Intake of energy-giving food should be reduced  Slower movement of their intestines often leads to constipation  Poor appetites as food may taste bland 1.2 Planning meals across the ages

13. 60 years and above (Elderly)  Provide more soft fruits and cooked vegetables  Provide calcium and vitamin D-rich food  Plan meals with less sugar, salt and fats 1.2 Planning meals across the ages

14. Some nutritional tools are the:  Healthy Diet Pyramid  Dietary Guidelines for Children and Teenagers  Recommended Dietary Allowance  Food Composition Table 1.3 Tools for healthy meal planning

15. 1. What are the factors to consider when planning a meal? Review

16. 2. Suppose you have to cook dinner for your grandparents, your younger sibling (who is 5 years old) and yourself. List the dishes you plan to prepare and give some reasons to support your choices. Keep in mind the nutritional needs and requirements for each age group. Review

17. Question 1 State of health Religious and moral beliefs Personal preferences Nutritional needs Availability of ingredients Budget for the food Time needed Culinary skills Variety in the meal Review

18. Question 2 Elderly: porridge, steamed fish, boiled vegetables and chicken stew Young children: fried rice, hamburgers, macaroni soup and spaghetti bolognese Teenagers: ratatouille pasta, fried rice,mushroom risotto and chicken curry Review