Nutrition and Menu Planning for Different Stages of Life

This assignment focuses on the importance of nutrition in menu planning for different stages of life and its implications for businesses. It discusses the prevention of nutritional deficiency disorders like anaemia and osteoporosis through proper menu planning. The assignment also highlights the relevance of nutritional values for various businesses such as schools, hospitals, catering, hotels, restaurants, and fast food outlets.

DIET & NUTRITION

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
LO 2.................................................................................................................................................1
P 3 Design and plan healthy, enjoyable meals for a range of situations, health
initiatives and customers..........................................................................................................1
P 4 Evaluate how nutritional values are relevant to a range of businesses e.g.
schools, hospitals, catering, hotels, restaurants and fast food outlets.............................2
LO 3.................................................................................................................................................3
P 5 Discuss how to prevent the onset of nutritional deficiency disorders such as
anaemia and osteoporosis in menu planning.......................................................................3
P 6 Explore the changing nutritional requirements throughout the key stages of life
and the implications this has for menu planning..................................................................4
CONCLUSION...............................................................................................................................5
REREFENCES..............................................................................................................................6

INTRODUCTION
Nutrition is about eating correct, balanced and healthy diet for proper physical
and mental growth of body (Lean and Combet, 2016). It is important to maintain
nutritional value within body as per the requirement of body. This assignment will focus
upon Homewood Lodge which is a luxury retreat who provide healthy diet plans to elder
people for different health conditions. This assignment will discuss nutritional knowledge
impact in hospitality management and implications of nutrition in relation to specific
diseases, digestive disorders and key stages of life.
LO 2
P 3 Design and plan healthy, enjoyable meals for a range of situations, health initiatives
and customers
Non-veg meal plan
Meal plan should be healthy as well as tasty for elder customers, school children,
adults etc. While planning and designing non-veg meal plan it is important to
understand which non- veg food has more saturated fat, unsaturated and trans- fat. So
that meal can be planned accordingly. This is because saturated fat is not good for
health. Food products like fish, red meat is high in protein as well as in saturated fat
(Costa and et. al., 2019). Only fishes like salmon are good or health. Other than this,
eggs are also healthy for body as they are also high in protein. Chicken is low in
saturated fat and high in protein. It is said that in non- veg chicken is one of the best
sources of health food item that should be included in non- veg meal plan.
 Breakfast: One of the best options to be included in non- veg breakfast meal plan is
different variety of eggs like scrambled eggs, omelette.
 Lunch: there are wide variety of healthy options that can be included in lunch meal
like- chicken sandwich or chicken salad. Or sea food, turkey or roasted chicken.
 Dinner: Baked salmon fish or grilled chicken or black bean chicken burger.
 Beverages: chicken soup with low salt
Plan meal plan
There are wide variety of options that one can have in vegetarian meal.
Vegetarian meal is always good and healthy as well as important for body as it helps in
providing maximum amount of nutrients to body (Grosso and et. al., 2017). As
1

compared to non- Vegetarian meal option, vegetarian options are always much
healthier a there are a smaller number of veg food items that are hot healthy and
nutritious for body. Food items like fruits, vegetables are always healthy and nutritious
for body whereas items like cheese, butter are not healthy and should be avoided.
 Breakfast: 1 Tofu Sandwich or Tacos/ One bowl fruit salad or 1 glass veg or fruit
juice.
 Lunch: Vegetable soup and veg black bean burger
 Dinner: Pot rice/ baked veggie frittata/ Mushroom stroganoff
 Beverages: different kinds of fruit juices without sugar, vegetable soup with low salt
P 4 Evaluate how nutritional values are relevant to a range of businesses e.g. schools,
hospitals, catering, hotels, restaurants and fast food outlets
Focus upon nutritional value of food items is extremely important for different kinds
of business like for restaurants, school, hospitals, hotels and for many other kinds of
business. Correct amount of nutritional value intake helps an individual with full energy.
Importance of nutritional value for variety of business has been explained below:
 Schools: Nutritional value is extremely important for school business especially for
maintenance of both metal and physical health of students. Students who are both
mentally and physically healthy can focus more upon their studies and can enhance
their academic performance (Machackova and et. al., 2018). Not only this, students
who are mentally strong can easily bring improvement within their learning
behaviour. If students are provided with proper and healthy food for maintenance of
required nutritional value, then it can help students in proper physical development
of their body so that they can not only excel within their academic performance but
their can excel within sports and other extracurricular activities as well. Nutritional
value is important in school business especially for primary and secondary school
students as main development of body take place till adolescence age.
 Hospitals: Nutritional values are also important for hospital business as well.
Maintenance of nutritional value in diet and meal of patients helps in their fast
recovery (Nutrition care in Hospitals, 2020). Nutritional value in treatment of patient’s
words as a positive factor that can help in increasing effectivity and efficiency of
treatment provided to patients. Many times, doctors or healthcare professionals
2

need to design and develop special meal plan for patients with additional nutria
requirements for patients for fast recovery from some medical conditions or diseases
like Kidney failure, heart diseases etc. So, it can be said that nutritional values for
hospital business it extremely important to be focused upon and maintained (Otoo
and Drechsel, eds., 2018). Many hospitals have their own canteen where meal plan
for patients is designed as per their illness or diseases and treatment which is being
provided to them.
 Restaurants and hotels: nutritional value is also important hot hotel, fast-food chain
or restaurant business as well. Nowadays many customers prefer having healthy
nutritious meal for their breakfast, lunch and dinner. Many times, due to this they
demand high nutritional value of food item, most of the customers check nutritional
label upon the food. Top hotel and restaurant brands have even adopted this idea
and have started providing high nutritional value food items to their customers and
put nutritional value label upon food items prepared by them.
LO 3
P 5 Discuss how to prevent the onset of nutritional deficiency disorders such as
anaemia and osteoporosis in menu planning.
Nutrition plays an important role maintenance of good physical and mental
health. If proper nutritional value in body is not maintained, then it can create deficiency
of some important nutrients. Deficiency of important nutrients can result in disorders like
anaemia, osteoporosis etc. Mostly deficiency of nutrients like Iron, protein, calcium,
vitamin D, magnesium etc. result in nutrient deficiency disorder (Baugreet and et. al.,
2017). These nutritional deficiency disorders can be prevented if proper nutritional value
food items are being provided to such people suffering from these diseases. Amnesia
and osteoporosis are kind of disorders that occurs mainly because of deficiency of
nutrients like iron, calcium and vitamin D. So, for this, menu planning for these disorders
should be done in such a manner that deficiency of required nutrients can be removed.
For amnesia there are various kinds of food items that should be included in
menu such as: green vegetables that are good source of iron, pulse, beans and in non-
vegetarian food items food items like, beef should be included in meal plan. Inclusion of
3

these food items in meal plan can help in curing amnesia disorder in a proper and
effective manner.
For treatment of disorders like osteoporosis food should be rich in both vitamin D
and calcium (Capurso and et. al., 2020). While preparing meal plan for patients
suffering from osteoporosis one thing should be kept in mind i.e. food should have low
salt and should consist of vegetarian food items like green leafy vegetables, fruits, tofu,
soya bean, dairy products and in non- vegetarian food items fish should be included.
This can help in prevention of osteoporosis disorder.
P 6 Explore the changing nutritional requirements throughout the key stages of life and
the implications this has for menu planning
There are different kinds of nutrients that are required to be included within diet
plan for an individual. At different stages of life nutritional requirement within body
changes. It is important to plan menu as per the change nutritional value of people at
different stages of life. Some of the important nutrients at different stages of like that are
required to be focused while planning menu are:
 Childhood stage: At this stage of life children require more water, fatty acid and
protein for proper development of body both physically and mentally. A child who is
up to 3 years old require at least 80 calories per Kg whereas, when a child is in
adolescent age their calorie requirement per Kg reduces but there are many other
nutrients that are required by them at this stage such as: all kinds of vitamins,
calcium, iron (Maggini, Pierre and Calder, 2018).
 Adulthood: When adolescent enter adulthood their nutrient requirement changes at
this stage of life nutrients like magnesium, iron, manganese, chromium, zinc, protein
are mostly important and food items that can provide these nutrients are important to
be included within meal plan. For this food items like chicken, vegetables, meat,
fruits, pulses should be included in meal plan.
 Late adulthood: At late adulthood stage vitamin D is one of the most important and
essential nutrients which is required to be focused upon (Wu and et. al., 2020). This
is because at this stage bones of older people are weak. For this food items like
salmon, canned fish, mushrooms should be included in food items. these food items
4

can be including in menu planning at this stage many times teeth of older people are
also weak and these food items can be easily chewed.
CONCLUSION
From the above assignment it has been summarized that there are many
different kinds of nutrients that are required by body for physical and mental
development of body, for fast recovery. It is important for different kinds of business to
focus upon nutritional value while planning menu. Each business and different
importance of nutritional value. Not only for business but for a healthy body as well
nutritional values are important so that disorder like anaemia and osteoporosis can be
prevented.
5

REREFENCES
Books and Journals
Baugreet, S., and et. al., 2017. Mitigating nutrition and health deficiencies in older
adults: a role for food innovation?. Journal of food science. 82(4). pp.848-855.
Capurso, C., and et. al., 2020. The Mediterranean Diet Slows Down the Progression of
Aging and Helps to Prevent the Onset of Frailty: A Narrative
Review. Nutrients. 12(1). p.35.
Costa, A., and et. al., 2019. Triple adaptation of the Mediterranean diet: Design of a
meal plan for older people with oropharyngeal dysphagia based on home
cooking. Nutrients. 11(2). p.425.
Grosso, G., and et. al., 2017. The Mediterranean healthy eating, ageing, and lifestyle
(MEAL) study: rationale and study design. International Journal of Food
Sciences and Nutrition. 68(5). pp.577-586.
Lean, M.E. and Combet, E., 2016. Barasi's Human Nutrition: A Health Perspective.
CRC Press.
Machackova, M., and et. al., 2018. EuroFIR Guideline on calculation of nutrient content
of foods for food business operators. Food chemistry. 238. pp.35-41.
Maggini, S., Pierre, A. and Calder, P.C., 2018. Immune function and micronutrient
requirements change over the life course. Nutrients. 10(10). p.1531.
Otoo, M. and Drechsel, P. eds., 2018. Resource recovery from waste: business models
for energy, nutrient and water reuse in low-and middle-income countries.
Routledge.
Wu, Q., and et. al., 2020. Sexual dimorphism in the nutritional requirement for adult
lifespan in Drosophila melanogaster. Aging cell. 19(3). p.e13120.
Online
Nutrition care in Hospitals. 2020. [Online]. Available through:<
https://www.lenus.ie/bitstream/handle/10147/85517/undernutrition_hospital_gui
delines.pdf;jsessionid=B35B0E786B4E79D0F1627114E6144FD6?
sequence=1>
6