When designing a chilled ready meal, what client needs should you be aware of?
Some meals are made with a specific target market in mind. In this lesson, we will take a look at the different needs of various people and consider how their meals should be different.
When designing a chilled ready meal, what client needs should you be aware of?
Some meals are made with a specific target market in mind. In this lesson, we will take a look at the different needs of various people and consider how their meals should be different.
Lesson details
Key learning points
- research the health and wellbeing, cultural, religious and socio-economic contexts of their intended users
- consider the influence of a range of lifestyle factors and consumer choices when designing products
- consider additional factors such as ergonomics, anthropometrics or dietary need
- about the influence of food marketing, advertising and promotion on their own diet and purchasing behaviour
Equipment
Frozen/chilled ready meals (or packaging for analysis). Variety of food stuffs and food equipment.
Licence
This content is made available by Oak National Academy Limited and its partners and licensed under Oak’s terms & conditions (Collection 1), except where otherwise stated.
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4 Questions
Q1.
True or false, if you know more about food and cooking there is a better chance that you can choose to eat the correct food types?
False
Q2.
True or false, having a balanced diet is generally the best way to plan a meal?
False
Q3.
True or false, the food types we eat the most of are carbohydrates, proteins and fats?
False
Q4.
True or false, all fat is bad for you?
True
4 Questions
Q1.
True or false, some medical issues can be cured by eating the correct food?
False
Q2.
True or false, macronutrients are eaten in small quantities?
True
Q3.
True or false, micronutrients are eaten in large quantities?
True
Q4.
True or false, ready meals are developed for a particular client in mind?
False