Menu Planning for Healthy Diet & Nutrition

Diet& nutrition

Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Need for healthy food..................................................................................................................3
Plant based food menus...............................................................................................................3
Non veg food menu.....................................................................................................................4
Discuss about the menu planning that can be adopted two menu and make suitable for
consumer with anaemia and osteoporosis....................................................................................5
Identify the changing nutritional requirement from different key stages of life and their
implication within menu planning...............................................................................................5
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
The hospitality industry should pay the clear focus on developing healthy food for the customer
in manner as the healthy eating habits have the inclusion of the high-quality protein,
carbohydrates, heart-healthy fats, vitamins, minerals and water in the foods (Mahurkar, 2019.).
In recent year, it has been turning out the obligation for their hospitality industry to maintaining
the healthy food as wholes which have the inclusion of fresh fruits, vegetables, legumes, nuts,
seeds, grains and olive and vegetable oils. This report will be consisting of the balance died to
the customer along with detail discussion regarding their selection of the menu in list.
MAIN BODY
Need for healthy food
In the hospitality industry have the major responsibility to feed the people with hungers by the
food which is having the nutritious rather than simply providing the food. This will be helpful in
the providing the significant wellness, nourishments and strength. The company have the mission
to give range provisioning the nutritious food possible in improving the proper health and
wellbeing.
The film has the introduction of the balanced diet which is particular essentials in term to have
the success ding school parameters, the supplementing the medication and the battling there
different diseases (ALMughamis and et.al.,2019). There has been creation of the unfortunate’s
conditions which are related to the illness disproportionately affect food-insecure people.
The firm have identified as the strong level of relationship s between the nutrition’s health and
food insecurity as this have turning out to be obligation for the company or the restaurants to
have promoting the easy ways for using the different plans and non veg menus for food against
high age customer along with specific customer who are suffering form he anaemia and
osteoporosis.
Plant based food menus
Breakfast
SEASONAL VEGETABLE
 Falafel, maple & avocado dressing, wrap, dressed Hampshire & Dorset mixed leaves &
Tyrell’s crisps
 this have the inclusion of the ½ cup dry oatmeal’s with the unsweetened soy mil.
3