ELDORET TECHNICAL TRAINING INSTITUTE(ETTI)

&TEACHERS TRAINING COLLEGE(ETTI TTC)

2ND FLOOR PETRESHAH BUSINESS CENTRE or KIM’S/EQUITY/NAKUMATT 4th FLOOR, or LODWAR NEXT TO ELIMU SACCO
Web: eldorettechnical.ac.ke Mobile: 0725-818644 Or 0736 250144
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Accredited by Ministry of Education Reg No MOHEST PC/1692/01.
DEPARTMENT OF NUTRITION AND DIETETICS

CERTIFICATE AND DIPLOMA MODULE I

MEAL PLANNING END TERM EXAMS

2 H0UR

1. Lopeyok, 64 years old herdsman has been ailing .His family of

eight children, five sons and three daughters rely on him for
upkeep. His wife Wilimina ,an illiterate housewife is much
younger than him .They all live in the homestead .The first two
sons aged 24 and 22 years work in a nearby quarry ,while the
other children attend school.
a) Suggest four considerations of Wilimina makes when
preparing meals for her husband and two elder sons.(4mk)
b) Mention four margins she may face when planning meals for
the whole family. (4mks)
Roselyn is a hardworking librarian who has for the past
seven years, practiced vegetarian diet. She also enjoys
entertaining at her house.
a) (i) Describe two types of vegetarians. (4mks)
(ii) Give four reasons why Roselyn may have chosen to become
a vegetarian. (4mks)
 b) Advice Roselyn on four general rules she should observe when
menu-planning. (8mks)
c) Suggest to Roselyn four guidelines she may follow when
serving meal to her guest.(8mks)

2. You have been employed as a nutritionist and a meal manager at

Nakwar nursing home for the elderly people. Plan a menu for a client X
whose energy requirement is 1800kcl using food exchange lists. The
carbohydrates should constitute 60% of his diet, protein 10% and fats
30%. (10mks)

3.Briefly explain four differences between family meal service and plate
meal service. (4mks)