Subjects · Leaving Cert Home Economics
Leaving Cert Home Economics: Meal planning
How often Meal planning comes up on the Home Economics papers, every year it was asked, and questions to try.
HL Asked on 8 of the last 10 Higher Level papers, most recently in 2026. most years
OL Asked on 10 of the last 10 Ordinary Level papers, most recently in 2026. banker
Quick ones on Meal planning.
- It is high in protein, with little carbohydrate or fat
- It includes foods from each shelf of the food pyramid
- It contains exactly the same foods every day of the week
- Long slow simmering
- Boiling in plenty of water
- Steaming
- Cutting exposes vitamin C to air, which destroys it
- Cutting them early increases their fat and sugar content
- It makes them softer and quicker to cook through
Show the answers
(a) It includes foods from each shelf of the food pyramid
(b) Steaming
(c) Cutting exposes vitamin C to air, which destroys it
Higher Level
Asked on 8 of the last 10 Higher Level papers, most recently in 2026. most years
Every paper, year by year
| Year | Where it came up |
|---|---|
| 2026 | Q1 |
| 2025 | Q1, C4 |
| 2024 | Q1, Q2 |
| 2023 | Q1, Q3 |
| 2022 | Q1 |
| 2021 | A6, Q1 |
| 2019 | Q1 |
| 2018 | Not asked |
| 2017 | Not asked |
| 2016 | Q1 |
Links open the State Examinations Commission’s paper for that year.
More Meal planning questions
Meal planning, 2 marks
Nutrient that should supply most of an endurance athlete's energy?
- Saturated fat
- Protein shakes and supplements
- Complex carbohydrate
Show the answer
Complex carbohydrate
Starchy foods such as pasta and rice top up glycogen stores in muscle and liver, which fuel long periods of exercise.
Meal planning, 2 marks
Order of courses on a three-course menu?
- Dessert, starter, main course
- Starter, main course, dessert
- Main course, starter, dessert
Show the answer
Starter, main course, dessert
A menu is written in the order the courses are served. A good menu varies colour, texture and flavour from course to course.
Meal planning, 3 marks
Why do toddlers need nutrient-dense food in small portions?
- Their stomachs are small but their needs are high
- They cannot digest any protein until age five
- They need far less energy per kilogram than adults do
Show the answer
Their stomachs are small but their needs are high
Young children grow fast and need more energy and nutrients per kilogram than adults, but can only eat small amounts at a time.
Ordinary Level
Asked on 10 of the last 10 Ordinary Level papers, most recently in 2026. banker
Every paper, year by year
| Year | Where it came up |
|---|---|
| 2026 | A2, Q2, C4 |
| 2025 | A9, Q2 |
| 2024 | Q1, Q2 |
| 2023 | Q1, Q2 |
| 2022 | A6, A8, Q2 |
| 2021 | Q2 |
| 2019 | Q2 |
| 2018 | A3, Q2 |
| 2017 | Q2 |
| 2016 | Q1, Q2 |
Links open the State Examinations Commission’s paper for that year.
More Meal planning questions
Meal planning, 2 marks
What should be thought about first when planning a family meal?
- The colour of the plates and napkins
- The size of the kitchen table
- The nutritional needs of the family
Show the answer
The nutritional needs of the family
A meal is planned around who is eating it. Age, health, activity and appetite decide what the meal must supply.
Meal planning, 2 marks
Why is it a good idea to buy vegetables that are in season?
- They keep for up to a year
- They are cheaper and fresher
- They need no washing or peeling
Show the answer
They are cheaper and fresher
Food in season is plentiful, so the price drops and the produce has travelled less and lost fewer vitamins.
Meal planning, 2 marks
Which main course is the best choice for a teenager who needs iron?
- Beef casserole with green vegetables
- Cheese omelette
- Vegetable soup and white bread
Show the answer
Beef casserole with green vegetables
Red meat gives the most easily absorbed iron, and the vegetables add vitamin C which helps that iron to be absorbed.
Other Home Economics topics
- Food microbiology
- Textiles and fibres
- Food labelling
- Lipids
- The family
- Vitamins
- Carbohydrates
- Cereals
- Food preservation
- Food safety and hygiene
- Household budgeting
- Minerals
- Protein
- Special diets
- Fruit and vegetables
- Housing
- Insurance and saving
- Consumer protection
- Cooking methods
- Food additives
- Marriage and family law
- Meat and fish
- Milk and dairy
- Social change
- Community support services
- Consumer rights
- Dietary guidelines
- Eggs
- Energy and metabolism
- Energy in the home
- Food processing
- Household appliances
- Pastry, sauces and raising agents
- The environment
- Consumer research
- Family resource management
- Digestion and absorption
- Water
- Sensory analysis
- Food commodities