Large percentage of the candidates wrote on factors affecting meal management instead of guidelines for effective meal planning. Some of them just mentioned the guidelines without explanation and so lost some marks.

The expected answers are as follows :
Guidlines for effective family meal management

(i) The nutritional needs of family members must be provided for e.g. adolescents, invalids, children, aged, nursing/pregnant mothers, etc.

(ii) To avoid monotony, serve variety of meals or combine different foods in different forms/ways.

(iii) Always plan, prepare and serve nutritionally adequate meals.

(iv) Take advantage of foods in season and make use of them. Foods in season will be cheaper and fresher and even more nutritious.

(v) Draw up weekly menu table and follow it, this helps to save time, money and energy and provide meals containing adequate nutrients.

(vi) Buy good quality foods; fresh vegetables, fish and meat provide good taste and flavour.

(vii) Use cooking methods that will conserve the nutrients, improve flavour, colour, texture etc.

(viii) Serve meals at the correct temperature to enjoy it. Time your cooking so that meals can be served hot or cold as necessary.

(ix) Serve meals attractively using correct crockery and garnished. Attractive dishes help to stimulate appetite and aid digestion .

(x) use left over foods to prevent waste and create variety. For example, left over rice can be made into rice balls,jollof rice, etc.

(xi) Buy foods in bulk to save time and money. Buying in bulk also ensure that there is food on hand when needed.