Technology and Livelihood Grade 7

2. At the end of the lesson, the students are able to:
• Know the factors to be considered in
planning Meals
• Classify foods within a specific food group.
• Prepare for their own meals.

3. Planning is essential to a successful
meal. Meal planning will guide you to
have the right food, the right amount to
serve at the right time. It is not a waste
of time. In fact, a well planned meal will
conserve time, effort and money.

4. PLANNING INTERESTING MEALS
Here are factors to consider:
1. Members of the family
a. their ages and sex
b. their likes and dislikes
c. their activities/occupations
d. their interests
2. Availability of equipment and cooking utensils.
3. Menu and their preparation time
4. The availability of ingredients
their cost – not all expensive foods have more
nutritive values; fruits is cheaper when in season.
5. Other miscellaneous considerations
occasion, ability of the cook, availability of
helpers, distance of market to the house, manner of
serving.

5. If possible, plan menus for the whole week. Make it
flexible, so it will be easy to change. Planning meals
will, in the long run, help mothers and satisfy her
family. It will lessen repetition of prepared dishes.
Meal Planning for Good Nutrition
Because of the importance of eating right, always refer
to the Chart on the Three Food Groups. Ensure a diet
of high quality food, as well as attractively served
meals.

6. Planning meals is an enjoyable experience. Why don’t
you try? Here are some suggestions when planning:
1. Consider the three meals of the day as a whole unit so that
the inadequacy of one can be met by the other two meals. In
case lunch is heavy, supper should be light and breakfast, a bit
heavy.
2. Decide on how to distribute the meat in the menu. Protein
food should not be concentrated in one meal. Plan it in such a
way that food elements are in the right proportion. Since meat
is expensive, use food extenders, like vegetables.
3. Always have some fruits everyday. Light desserts like fruit,
should be served after a heavy meal.
4. Food of different textures and flavors should be alternated. A
bland food may be served with a highly seasoned one, and a
crisp food with a soft textured food.

7. Planning meals is an enjoyable experience. Why don’t
you try? Here are some suggestions when planning:
5. The same food should not be used twice in the same meal even
in different forms. For example, fried fish with fried meat or fried
viand or using tomato sauce in all the dishes served in a meal.
6. Make the meal attractive and appetizing. If served attractively,
the family will surely enjoy. Food can be made attractive through
garnishing or good combination of colors.
7. Consider the season. Foods that give warmth are good during
the cold season, or when raining, while fatty foods must be eaten
less during summer.
8. Fruits in season are generally cheap. The wise homemaker can
make use of available foodstuffs to advantage. Always remember
when planning meals select cheap but nutritious food.

8. Activity 1:
Instructions:
1. Plan your Meal
Breakfast
Lunch
Dinner
2. In a short bond paper, make a table for your menu.
3. While preparing your meal, take a video of your self.
4. Once done, take a picture of your finish product.
5. Send your output here:
teacheranars@gmail.com

9. Points to Remember:
A well planned meal is nutritionally adequate, reasonably
priced, and attractively served.
Not all expensive food are nutritious.
The amount of nutrients needed by the body depends upon
age, gender, activity, occupation, and health condition.