2. What are Packed Meals?
• A meal prepared at home (usually lunch) and
are packaged and carried elsewhere to be
eaten.
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3. Events that May Require a Packed
Meal
•
•
•
•
Cricket match
School outing (field trip)
School/ work
Picnics
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4. Points to Consider When Planning
and Preparing Packed Meals
• Pack sufficient foods for the dietary needs of
each person depending on age, gender, etc.
That is, meal should provide a balanced meal.
• Include a variety of flavours, colours and
textures.
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5. Points to Consider…
• Avoid products that can become
contaminated readily.
• Avoid junk foods. ( foods that provide very
little or except for sugar and fat)
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6. Points to Consider…
• Include foods that are ready to eat with
minimum of cutlery and waste, bearing in
mind that it will be consumed in an awkward
place.
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8. Guidelines for Packaging Packed
Meals
• Wrap foods carefully in secure packaging such as
aluminum foil and plastic cling wrap to prevent
air from getting in and making them dry.
• All bottles and vacuum flasks should be carefully
and tightly covered and sealed to prevent spills.
• Vacuum flasks or insulated bags should be used
for hot or cold beverages, dishes or items.
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9. Guidelines for Packaging…
• Delicate food should be packaged over heavy
ones so that it does not become crushed or
damaged in transit.
• Pack salad dressings separately from
vegetables. Salad dressing causes vegetables
to wilt.
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10. Suitable Foods
The type of foods to take depends on mode of
transport and place at which the meal is to be
eaten.
• Whole fruits and vegetables. E.g. tomato,
carrots, cucumber and lettuce.
• Sandwiches, rolls or pastry, with protein filling,
for example eggs, chicken parts; salads
example chicken, potato, egg. The can be used
as main dishes.
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11. Suitable Foods
• Fresh fruits for example mangoes, oranges as
well as canned fruits can be used as dessert.
• Cupcakes, slice of cake, Swiss or jelly
roll, doughnuts, cookies and biscuits can be
used as dessert.
• Beverages such as fruit juices, iced tea, hot
tea, coffee, cocoa.
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12. References
• Alexander etal, (2002). Caribbean Home
Economics in Action. Heinemann.
• Tull, Anita (1987). Food and Nutrition, Oxford.
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