These are notes for home economics mid year. I do not know the notes for D&T, so unfortunately, I am unable to post it here online. Sorry! And for the girls, if you still do not know, the whole book will be tested in the paper on Thursday (14/5).
So again, prepare writing materials and a piece of foolscap paper to jot down some important points or highlight them in your home economics textbook.
Basically, there are two main categories under Home Economics. First is the 'Food Studies', which I will cover each chapter in different posts, and the 'Consumer Studies' in another post, so as to avoid confusion.

Chapter ONE: Planning Meals
- Identify the factors to consider when planning meals
- Explain the specific factors to consider when planning meals for children, teenagers and the elderly

Factors to consider when planning meals ~
= Nutritional needs
- May also depend on certain special conditions that a person may have (E.g. Allergies)
- Vary according to age, gender, body size and level of physical activity
Examples:
--> Gender: Females tend to consume more iron-rich food as they need them to replenish the blood which they lose during menstruation
--> Level of physical activity: A desk-bound person would need less nutrition as lesser energy is needed, as compared to that of a construction worker

= State of Health
- We all need different amounts of certain nutrients depending on our health
Examples:
--> An anaemic person would need to eat more iron-rich food
--> A person who suffers from osteoporosis would need to consume more food rich in calcium

= Availability of Ingredients
- Some seasonal or imported food are difficult to obtain
- These ingredients can be substitued with those that are more readily available

= Budget for the food
- Nutritious meal need not be expensive
- Choose affordable ingredients

= Time Needed
- Plan a meal that would not take long to cook if you only have a short time to spare
- Remember to think about the preparation and cooking time before starting to cook the meal
- Plan according to the number of people you are cooking for

= Religious and moral beliefs
- Some have special dietary restrictions due to religious or moral beliefs
Examples:
--> Hindus do not eat beef for religious reasons
--> Vegetarians do not eat meat for moral reasons

= Personal Preferences
- Different people react differently to the same food
- Some may like this, but others dislike the same food
- Often choose food that we are more familiar with

= Culinary skills
- Choose a simpler dish if you do not have the skills to prepare a difficult one

= Variety in the meal
- Different colours, textures and flavours would make the meal more attractive and appetising
- Different methods can be used for different types of dishes

Planning meals across the ages ~
- Nutritional needs change as we develop and grow
- Plan meals based on the age groups of the consumers

= 13 - 18 years old (Teenagers)
- Are at a stage of rapid growth
- Often very active
- Require nutrients for growth and development and to provide them with sufficient energy
- Also have a higher energy requirement than children as they have bigger body frames
-- Meals planned for teenagers should include plenty of water, fresh fruits and vegetables in order to prevent constipation and reduce spots and acne:
- Drink plenty of water
- Develop strong bones and teeth: food that is rich in calcium, phosphorous and vitamin D
- Dietary fibre: Fresh fruits and vegetables
- Provide sufficient energy: Consume carboyhydrates
- Proper growth and development: Protein-rich food
- Provide iron - rich food such as lean meat and dark green vegetables (Especially girls who are experiencing menstruation)

= 60 years and above (Elderly)
- Have stopped growing physically and tend to be less active
- Hence, their intake of energy-giving food should be reduced
- Sill need a variety of nutrients in sufficient amounts for good health
- Bodily functions slow down as they age (Slower bowel movement, difficulty in chewing)
- Sense of smell and taste may not be as good as before
-- Meals should be easy to chew and digest, stimulate poor appetite and provide them with strength and immunity:
- Eat food with plenty of dietary fibre, drink lots of water and consume more soft fruits and cooked vegetables: Avoid constipation
- Provide calcium and vitamin D-rich food such as milk and dairy products: Elderly are more prone to loss of bone density
- Plan meals with less fats, oils, sugar and salt: Help reduce risk of diet-related diseases
- Serve interesting variety of food and meals in small portions: to stimulate their appetite
- Serve food that is soft and easy to digest: Cook dishes by boiling, steaming or stewing

Tools for healthy meal planning ~
- Help plan and choose recipes that are healthier for various age groups
- Includes: Healthy Diet Pyramid, Dietary Guidelines for Children and Teenagers, Recommended Dietary allowance & Food composition table

Healthy Diet Pyramid.

Recommended Dietary Allowance: Shows the amount of various nutrients that we should consume each day.
Food composition table: Shows the amount of various nutrients available in each type of food.

I hope that you will be able to read and study this in time.
If you have any queries or comments, feel free to tag at the tagboard or email me at merlion0512@hotmail.com
Thankyou!

Weishi!

Labels: Home Economics