Effect of Wrong Meal Planning and Eating Habit Basic 6 Home Economics Lesson Note

Learning Objectives

By the end of the lesson, pupils should be able to:

• Mention factors influencing meal planning
• State factors influencing meal planning
• Identify effects of wrong meal planning
• List the effects of wrong meal planning and eating habits
• Plan a single breakfast, lunch and supper/dinner
• Write a menu card

Lesson Content

What is Wrong Meal Planning?

Wrong meal planning occurs when we fail to include proper nutrients in our meals, eat inappropriate foods, or develop unhealthy eating patterns that do not meet our body’s nutritional needs.

Examples of Wrong Meal Planning and Eating Habits

Poor Food Choices:

• Eating only one type of food repeatedly
• Consuming too much junk food and processed snacks
• Avoiding fruits and vegetables completely
• Eating too much sugar and salt
• Drinking too many soft drinks instead of water

Poor Eating Patterns:

• Skipping meals, especially breakfast
• Eating irregular meal times
• Overeating at one meal and undereating at others
• Eating too fast without proper chewing
• Eating late at night before sleeping

Unbalanced Nutrition:

• Not including all six classes of food
• Eating too much of one nutrient and too little of others
• Ignoring portion control
• Not drinking enough water
• Eating foods that lack essential nutrients

Effects of Wrong Meal Planning and Eating Habits

Physical Health Effects

Malnutrition:

• Stunted growth in children
• Weakness and fatigue
• Poor physical development
• Reduced immunity to diseases
• Slow healing of wounds

Obesity:

• Excessive weight gain
• Difficulty in physical activities
• Joint and back problems
• Breathing difficulties
• Low self-esteem

Nutritional Deficiencies:

• Anemia (lack of iron)
• Poor vision (lack of Vitamin A)
• Weak bones (lack of calcium)
• Scurvy (lack of Vitamin C)
• Rickets (lack of Vitamin D)

Chronic Diseases:

• Diabetes from too much sugar
• High blood pressure from excess salt
• Heart disease from too much fat
• Tooth decay from sugary foods
• Digestive problems

Mental and Emotional Effects

Cognitive Problems:

• Poor concentration in school
• Memory problems
• Reduced learning ability
• Difficulty solving problems
• Poor academic performance

Mood Disorders:

• Irritability and mood swings
• Depression and anxiety
• Hyperactivity in children
• Aggressive behavior
• Social withdrawal

Energy Problems:

• Constant tiredness
• Lack of motivation
• Poor physical performance
• Inability to participate in activities
• Sleeping problems

Social Effects

School Performance:

• Poor attendance due to illness
• Inability to participate in sports
• Lower grades and achievement
• Difficulty making friends
• Missing school activities

Family Relations:

• Increased medical expenses
• Worry and stress for parents
• Family conflicts over food choices
• Limited family activities
• Social embarrassment

Economic Effects

Healthcare Costs:

• Frequent visits to hospitals
• Cost of medications
• Lost productivity due to illness
• Special dietary requirements
• Long-term treatment costs

How to Prevent Wrong Meal Planning

Plan Balanced Meals:

• Include all six classes of food
• Eat variety of foods daily
• Control portion sizes
• Drink plenty of water
• Eat regular meals

Avoid Harmful Habits:

• Limit junk food consumption
• Reduce sugar and salt intake
• Don’t skip meals
• Eat slowly and chew properly
• Avoid eating late at night

Sample Menu Cards

MENU CARD 1 – FAMILY BREAKFAST

Date: Monday, Week 6 Meal: Breakfast Time: 7:00 AM

Main Dish: Bread and scrambled eggs 

Beverage: Hot tea with milk 

Fruit: Sliced oranges,

 Additional: Butter and jam

Nutritional Value:

• Carbohydrates: Bread
• Protein: Eggs, milk
• Vitamins: Oranges
• Minerals: Milk

MENU CARD 2 – SCHOOL LUNCH

Date: Tuesday, Week 6 

Meal: Lunch 

Time: 12:30 PM

Main Dish: Jollof rice with fish,

 Vegetables: Mixed vegetable salad 

Beverage: Fresh orange juice 

Additional: Fried plantain

Nutritional Value:

• Carbohydrates: Rice, plantain
• Protein: Fish
• Vitamins: Vegetables, orange juice
• Minerals: Fish, vegetables

MENU CARD 3 – FAMILY DINNER

Date: Wednesday, 

Week 6 Meal: Dinner Time: 6:30 PM

Main Dish: Pounded yam with egusi soup 

Protein: Beef and fish in soup 

Vegetables: Spinach and tomatoes 

Beverage: Water 

Additional: Fresh fruit salad

Nutritional Value:

• Carbohydrates: Pounded yam
• Protein: Beef, fish
• Vitamins: Vegetables, fruits
• Minerals: Leafy vegetables

Multiple Choice Exercise – Week 6

1. What happens when we skip breakfast regularly? a) We become stronger b) We lose concentration c) We grow taller d) We sleep better 
2. Which disease can result from eating too much sugar? a) Malaria b) Diabetes c) Measles d) Typhoid 
3. Wrong meal planning can cause: a) Better health b) Good grades c) Malnutrition d) Happiness 
4. What should a good menu card include? a) Only the main dish b) All classes of food c) Only beverages d) Only desserts 
5. Eating too much junk food can lead to: a) Good health b) Weight loss c) Obesity d) Better memory 

Answers: 1-b, 2-b, 3-c, 4-b, 5-c

Homework – Week 6

1. List 5 examples of wrong eating habits.
2. Write 4 effects of wrong meal planning on school children.
3. Create a menu card for a balanced breakfast.
4. Explain how skipping meals affects your health.
5. Plan a healthy lunch that includes all six classes of food.