ZIMSEC O Level · Food Technology and Design · Form 2, Form 3
Principles of meal planning
Consider nutritional needs, age, activity, health, budget, season and availability of food, time and skills, cultural and religious beliefs, and appearance (colour, texture and flavour).
Food groups for a balanced meal
Energy foods, body-building foods and protective foods (fruits and vegetables). A traditional meal of sadza, beans and leafy vegetables covers all three.
Special groups
- Infants: breast milk for about the first six months, then nutritious weaning foods (enriched porridge).
- Children and adolescents: extra protein, calcium and iron for growth.
- Pregnant and breastfeeding women: extra protein, iron, folic acid and calcium.
- The elderly: easily digested food, less energy, more fibre.
- Vegetarians: combine plant proteins.
- People with diabetes: control sugar and refined starch; regular meals; whole grains.
- People with high blood pressure: reduce salt and fat.
Budgeting
Buy in season and in bulk, use cheaper protein sources, avoid waste, and grow vegetables.
Exam tip: When planning a menu for a special group, explain WHY each dish suits them.
Check yourself
- Name four factors to consider when planning meals.
- Give two dietary needs of a pregnant woman.
- What should a person with high blood pressure reduce in their diet?
Show answers
- Any four: nutrition, age, budget, season, time, skills, health, culture, appearance.
- Any two: extra protein, iron, folic acid, calcium.
- Salt (and fatty foods).
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