Food management is how the family plans, buys, stores and serves meals with the time, money and equipment it has. It is not the same paper as Food and Nutrition.
The idea
Management in Living treats feeding as a household task. The meal is planned for the people who will eat it: their age, their work, their health, and what they will actually eat. A plan also respects the money available, the market that week, the fuel, and who has time to cook. A balanced plate is part of the plan. The detailed science of nutrients, deficiency diseases and cooking methods belongs to Food and Nutrition. An answer on this paper that only lists vitamins, and never says who the meal is for or what it costs in time and money, has missed the management.
Buying starts from a list, not from whatever is at the front of the stall. Compare quality and price, and buy what the store can keep. Perishable food such as meat, fish and leafy vegetables is bought for the days it will be eaten, or it is preserved. Dry goods such as rice and beans can be bought in a quantity the family will use before pests reach them. Storage matches the food: cool and covered for leftovers, dry and off the floor for grain, and raw food kept apart from food that will not be cooked again. Sharing the work is a resource decision. One person should not shop, cook and clear every day if other members can take a step. Hygiene is part of management: wash hands, keep surfaces clean, and serve hot food hot. Do not invent a price or a calorie count.
How to prepare for the Management in Living papers: the family, the house, a budget, and the test of practical work. Start practising on glearn.now with Kevin and Anna. WASSCE Management in Living tips