FOOD PROVISION

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

• 1950s and 1960s- 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
PRODUCT FLAVOUR TEXTURE APPEARANCE /5 EXPLANATION
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?