PLEASE READ THE INSTRUCTION CAREFULLY!
All I need are: one day menu, the nutrient analysis and a word document.
Overview and Description
As a foodservice/culinary professional you have a responsibility to your clients to have an understanding of contemporary and balanced eating styles. You have a captive audience of people who would benefit from chefs to cook nutritious food for them with the limits and balance they require to maintain their current lifestyle. This may mean limiting rich ingredients, substituting healthier options, including more nutritious food choices, providing options suitable for vegetarians, and other target groups like those with allergies and intolerances, such as gluten or other sensitivities.
In this required learning experience, you will integrate all of the material you have learned throughout the course with regard to menu planning such as the Basics of Nutrition, Chapters 1-7, Balanced Cooking and Recipe Makeovers, Chapters 8 & 9 and Customer’s Special Nutrition Requests, Chapter 11. Your instructor will provide feedback on your work. You are required to do the following:
Choose one of the following special needs groups and prepare a one-day menu for your target group:
Plant-forward
Heart-healthy
Athlete
Diabetes
Healthy eating
Analyze the menu using the nutrient analysis program, www.cronometer.com (Links to an external site.)
In a Microsoft Word document explain the rational that you used to come up with the food choices for this certain target group and the effects that these changes could be expected to have on their health or risk if not made. List reputable references for these claims. Your textbook is an acceptable reference.
Upload all three components directly to Canvas by Friday, April 22, 2022: the one-day menu, the nutrient analysis and word document.
