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Assignment On Clinical Nutrition 5

The assignment requires a 300-word summary (dot points) and 5 references for a pitch on an existing food product. The pitch should address 4 questions and choose a food product that exists in Australia. The product should identify a health need/condition, target a specific market segment, appeal to certain consumers, and have a competitive advantage. The language should be clear and easy to understand for a non-scientific audience. The references should be academic and accessible online.

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Added on  2022-09-15

Assignment On Clinical Nutrition 5

The assignment requires a 300-word summary (dot points) and 5 references for a pitch on an existing food product. The pitch should address 4 questions and choose a food product that exists in Australia. The product should identify a health need/condition, target a specific market segment, appeal to certain consumers, and have a competitive advantage. The language should be clear and easy to understand for a non-scientific audience. The references should be academic and accessible online.

   Added on 2022-09-15

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Clinical Nutrition 1
CLINICAL NUTRITION
by [NAME]
Course
Professor’s Name
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Date
Assignment On Clinical Nutrition 5_1
Clinical Nutrition 2
Soy-Lin for Gluten Intolerance
A Pitch for Soy-Lin
Ladies and gentlemen, gluten intolerance is a very common condition in Australia. The number
of people with this condition is more than we can imagine. Gluten is a protein that is mostly
found in wheat. This implies that any product made from wheat such as bread and buns will have
this protein. Otherwise, they may experience abdominal pains and gassiness. People who cannot
consume gluten mostly suffer from a disease called coeliac that damages the lining of the small
intestines when they come into contact with a small amount of gluten. As a result, the body does
not absorb nutrients properly. Some of the common symptoms that may be associated with this
disease include diarrhea, weight loss, cramping, nausea, iron deficiency, and an irritable feeling
among others. These symptoms may be frustrating and may prevent people from enjoying some
food products normally as others. Our aim, therefore, is to seek alternative products that could
substitute the present wheat products and bring similar satisfaction to our clients.
Therefore, today I want to present to you Soy-Lin. This is a type of bread that is made of soy
flour and linseed instead of wheat. This bread is a good alternative for individuals with gluten
intolerance. It also offers additional nutrition like essential fats, high protein content, essential
micronutrients, and lower cholesterol compared to wheat bread. This product is one of the best
even for people who can consume gluten. Soy-Lin bread has a lot of nutritional value when
compared to wheat bread. It is readily available in the Australian supermarkets at very affordable
prices. I believe that the nutritional values and the energy contents that are present in this bread
make it a good choice for our clients and any other person who could be interested in the same.
This product will primarily target individuals with gluten intolerance. Try this product today
because if you do not try you will never know. Thank you!
Assignment On Clinical Nutrition 5_2

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