SS2 Catering Craft Practices Lesson Note on Meal Plan for Vulnerable Group

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TOPIC: Meal plan for vulnerable groups e.g pregnant women, lactating mothers, the aged and infants.

MEAL PLANNING: it is the act of selecting a number of dishes in the family meal or a particular group of people within a specified period. The purpose of meal planning is to ensure adequate nutrient intake and dietary standards.

NUTRITIONAL NEEDS OF INFANTS: At this stage, the infant starts with only breast milk, as the baby is growing, he begins to eat weaning foods. Breast milk is the best nutrients for infants. At infancy stage, the rate of growth is highest and the child is susceptible to infections. Adequate sources of nourishment should be milk. After about 6 months infants can introduce to semi-solid foods.

Nutritional requirements of infants.

1. High quality protein in adequate quantity should be given. Protein rich in all essential amino acids should be consumed.
2. Adequate amount of calcium, magnesium, and phosphorus for good bone development.
3. Adequate amount of protective nutrients. E.g. vitamins especially Vitamin. C for prevention of infections and Vitamin. A for eyesight.
4. Vitamin B12 folic acid and iron for blood synthesis
5. Vitamin B-complex. E.g. B1, B2, B5 and B6 for energy metabolism and development of good appetite.
6. Adequate amount of water to enhance digestion

THE PREGNANT WOMEN: The pregnant woman needs extra nutrients in addition to the balance diet she requires. This is because she has to provide for the nutritional need of the baby in the womb. A pregnant woman should eat good balanced meals in order to produce a healthy normal baby. She needs abundant amount of proteins to meet her own needs as well as to

Produce the growth of foetus because the health of the foetus depends on the mother’s diet. They also need calcium, iodine and iron. The consumption of vitamins K is essential as to prevent excessive loss of blood during delivery

LACTATING MOTHERS: They requires balanced diet like the pregnant woman with more energy requirements to meet additional stress of breast-feeding. She needs to take more fluids like water.

DISHES FOR PREGNANT AND LACTATING MOTHERS.

Breakfast.

• Milk and sugar
• Corn/millet pap.
• Omelette /moi-moi.

Lunch.

• Offal stew with semolina /eba/ amala.
• Fresh fruit and milk drink.

Dinner.

• Fish /vegetable stew.
• Fruit salad.
• Tuwo shinkafa.

THE AGED: These are old people who are characterized by reduced physical activities. They need Vitamin D. Cooking method that aid digestion need to be adopted in preparing meals for the aged. Food that does not digest easily such as oily or fried food should be avoided,

A good supply of fruits and green vegetables is necessary to meet the need for folic acid, other vitamin’s roughage.

The aged should remain as active as possible. This help to stimulate digestion and strengthen the muscles.

DISHES FOR AGED/ ELDERLY

Breakfast.

• Moi-moi
• Millet pap with milk.
• Fruit juice.

Lunch.

• Fish stew with sauté vegetable
• Boiled yam/ rice
• Sliced water melon.

Dinner.

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