Diet & Nutrition in Hospitality - Briefing Report

This briefing report focuses on the importance of diet and nutrition in the hospitality sector. It discusses how to design healthy meals for different situations and customers, the relevance of nutritional value in various businesses, and how to prevent nutritional deficiency disorders in menu planning. It also explores the changing requirements in different life stages and their implications.

Diet & Nutrition in
Hospitality - Briefing Report
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Table of Contents
INTRODUCTION...........................................................................................................................3
P3 Design and plan healthy meals for range of situation and customers....................................3
P4 How nutritional value are relevant to range of businesses.....................................................6
P5 How to prevent onset of nutritional deficiency disorder such as anaemia and osteoporosis
in menu planning.........................................................................................................................7
P6 Explore changing requirement in life stages and its implications........................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12
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INTRODUCTION
In recent times, people are becoming more health conscious due to covid 19. it has highly
affected on lifestyle of people as they are focusing on maintaining cleanliness and hygiene. As
hospitality sector provide various food and beverage services to people. So, it is necessary to
ensure that diet of people is proper. It will enable in offering them healthy diet and maintaining
health. Alongside, it is found that in hotel there comes many customers. So, their needs vary
from one another on basis of their health conditions. thus, there needs to be various types of
menu which contain diet and healthy dishes (Abiri, and Vafa,, 2019).
the report will lay emphasis on design of healthy plan for customers. Also, it will evaluate
how nutrition value vary in range of businesses. Moreover, it will be described on how to prevent
onset of nutritional deficiency disorders. alongside, changing nutrition requirement is there in
stages of life will be discussed.
P3 Design and plan healthy meals for range of situation and customers
A healthy meal consists of food dishes that are rich in calcium, vitamin, fat, etc. It should
contain enough nutrients so that it fulfils requirement of body. Moreover, in Homewood Lodge
customer which visit belong to life stage of various level. So, there nutrients intake differs from
one another (DRege, , Geetha, and Ramesh Babu, 2017). Along with it, customer may have
various situation as well related to health. Some may suffer from diabetes, heart disease, etc.
thus, they require healthy meal as compared to normal one. this is because the nutrient
requirement in body is different. therefore, it is important for Homewood Lodge to design and
plan healthy menu as per range of customers and situation. hence, a meal is designed for a 30
year football player of 3 days. his weight is 73 Kg. so the meal is as follows
Day 1 Monday
Time Food Type Quantity Liquid
8:44 BREAKFAST
Egg 1 56 g
Chicken nugget 80g
Fried bread 100g
Salad 30g
Coffee 1 cup 80ml
11:00 Water 500ml
11:30 Banana 100g
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1500 LUNCH
Broccoli 170 g
Steak 100 g
Onions 10g
Bread 60g
Orange Juice 100ml
19:30 Fish 140g
Potatoes 30g
Juice 7g
Milk 100ml
Day 2 Tuesday
Time Food Type Quantity Liquid
8:00 Water 750 ml
8:30 BREAKFAST
Cereal 50g
Milk 70ml
Bread 80g
10:30 Water 750 ml
11:40 Apple and orange 70 g
16:30 LUNCH
Fried Potatoes 160g
Chicken 120g
Desert 50g
18:00 Water 750 ml
20:00 Tea 1 glass 80ml
Day 3 Wednesday
Time Food Type Quantity Liquid
8:00 BREAKFAST
Eggs 1
Chicken nuggets 80g
Mushrooms 30g
Bread 100g
Milk Pudding 50g
Coffee 80ml
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10:30 Water 750 ml
12:00 Lunch
14:33 Meat bowls with rice 188ml
Orange juice
17:00 ROAST DINNER
Grilled chicken 200g
20:00 Tea 1 cup 80ml
Besides that, healthy meal of 2 days is prepared for customer suffering from diabetes.
Day 1 Monday
Time Food Type Quantity Liquid
8:44 BREAKFAST
Egg 1
Beans 80g
Hummus 100g
Salad 30g
11:00 Water 500ml
1500 LUNCH
Veggie sandwich 170 g
Chopped tomato 100 g
Bread 60g
Milk 100ml
19:30 Dinner 140g
Pasta 30g
Vegetable soup 100ml
Day 1 Tuesday
Time Food Type Quantity Liquid
8:44 BREAKFAST
Egg 1
Beans 80g
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Hummus 100g
Salad 30g
11:00 Water 500ml
1500 LUNCH
Veggie sandwich 170 g
Chopped tomato 100 g
Bread 60g
Milk 100ml
19:30 Dinner 140g
Pasta 30g
Vegetable soup 100ml
So, from above it can be stated that they are healthy meals which is given to a football
player and person suffering from diabetes. the meal contains different nutrients and proteins
necessary for body.
P4 How nutritional value are relevant to range of businesses
In food dishes it consists of nutritional value that is related to fats, proteins, calcium, sugar,
vitamin, etc. From that it becomes easy to prepare a diet and analyse that how much nutrient
value is required in person (Dernini, Berry, and Corella, 2017). Furthermore, as Homewood
Lodge plans diet plans for various types of people as well as businesses. so, for businesses its
nutrition value changes in as well. this is because in them the people belong to different life
stages. besides, their requirement varies from one another. so, due to it, nutritional value differs.
this can be stated as below
Schools- In this nutrition value is high as compared to other business. this is because here
children study that require more calcium and protein. also, as they are engaged in physical
activity as well so more calories are burnt. furthermore, in order to gain more energy juice,
chocolate, etc. are needed that contains high nutrients.
Hospital- here, a healthy diet is required which is dependent on patient health condition.
Moreover, nutrition value differs from patient to patient. for those who are suffering from disease
then meals are given according to their needs. hence, here nutrition level may vary from patient
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to patient. for instance- for old age person nutrient value may be low as compared to those who
require healthy diet.
Hotel – In this usually nutrition value is high. the hotel consists of common menu for all visitors.
it contains all types of food dishes that is both veg and non veg. It is essential to include high
nutrient as dishes contains fat and cholesterol. thus, they are offered on basis of needs of people
who visit hotel.
Fast food – in this business, nutrition value is loaded with calories, fat, etc which is not suitable
for all people. hence, with high amount of fat, protein, calcium, it is unhealthy. basically, in all
food dishes nutrition value is high. thus, in this business nutrients are high as compared to all
other range of business. Also, it contains oily and cheesy food that is of high fat (Hassapidou,
Tziomalos, and Tzotzas, 2020).
So, it is evaluated that nutrition level differs in range of businesses. this is because in
them people of various life stage are there. so, their body requirements differ on basis of needs. It
vary from one business to another. however, at some level it may remain when needs are similar.
P5 How to prevent onset of nutritional deficiency disorder such as anaemia and osteoporosis in
menu planning
There are various types of customers that visit in hotel. they all are having different
requirement of nutrition as per their body and life stage. besides that, it depends on their health
condition as well. also, it may be found out that some customer may be suffering from nutritional
deficiency disorder (Kephart, Pledge, and Huggins, 2018). thus, they require special treatment
to prevent disorder. However, a nutritional deficiency occurs when a person body does not
absorb enough food nutrients. this means that there is no proper intake of calories and nutrition
by body. However, this deficiency can lead to many serve health diseases such as skin disorder,
dementia, etc. thus, it is necessary to prevent disorder. For them a separate menu is prepared. the
disorder in it are anaemia and osteoporosis. so, it can be prevented through menu planning. this
is defined as below :
Anaemia can be prevented by giving proper nutrients and diet food. Also, by consulting a
dietician, a new menu can be prepared. It is defined as (Nutritional deficiency anemia, 2019)
the person must consume lot of iron, folate and B-12 every day. they are
Iron (mg) B- 12 (mcg) Folate (mcg)
Males 8 2.4 400
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Female 18 2.4 400
Now, the source of iron is
Source Amount (mg)
Dark chocolate 7
Beef 5
Braised beef 2
1 boil egg 1
Tofu half cup 3
White beans 1 cup 8
Spinach half cup 3
Now, the source of B-12 is
Beef 70.7
Salmon 4.8
Broiled beef 1.4
1 boil egg 0.6
1 cup milk 0.9
Now, the source of folate is
Beef 215
White rice 54
Avocado 59
1 banana 24
1 cup milk 12
In addition, in menu fortified cereals can be also included. it is good source of nutrient. besides
that, vitamin C food items can be mentioned. It can be juice of orange, strawberry, broccoli, etc.
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It is analysed that nutritional deficiency osteoporosis occurs when there is lack of vitamin D in
body. this lead to pull of calcium from bones. usually, it occurs in adults. So, it can be prevented
with help of menu planning (Mandair, Rossi, and Caplin, 2014). this is as follows (Food and
your bone- osteoporosis, 2018)
Food Nutrient
Dairy products such as milk, cheese, yogurt,
etc.
Calcium ad Vit D
Non veg food like fish Calcium
Fruits and vegetable that is Chinese cabbage,
broccoli,
Calcium
Sweet potatoes, spinach Magnesium
Different tomato products and juice Potassium
Pineapple, orange, grapes, Vitamin C
Mustard green, spinach Vitamin K
Alongside, there are some other foods as well that can be included to prevent
osteoporosis. It will help in getting good bone health.
Food Nutrient
Beans Phytates
Meat Calcium
Spinach Oxalic acid
Wheat bran Calcium
Hence, through proper menu planning nutrition deficiency disorder can be prevented. It
will enable in changing dishes and quantity of it so that according to body requirement nutrients
and protein are given.
P6 Explore changing requirement in life stages and its implications
It has been evaluated that an individual life cycle stage consists of 4 stages that are
childhood, youth, adult and old age. In all these the nutrition level differs in stages as it depends
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on heath conditions (McGeoghegan, Muirhead and Almoosawi, 2016). Besides that, energy and
nutrition level depend on intake on body mass index. So, when individual grows in the
requirement of food and diet varies. Moreover, with change in health conditions nutritional
requirement changes as well. thus, it is described as below (Nutrition guide, 2019)
Mother and baby- It is first stage which is further divided into sub stages as well. they are pre
pregnancy, pregnancy, lactation and weaning. these all are crucial stage as it entire high nutrition
for both mother and baby. It requires high dose of vitamin C along with iron, arginine. however,
during pregnancy the requirement rises. the protein required rise to 1.1 g. there is more
requirement of 200 calories per day. it enables in growth of fetal and producing milk. so, meat is
vital source of protein in it. Moreover, vegetable protein is source for potassium, magnesium and
fibre. during lactating stage vitamin, A, C E and B are required. In this folate intake is necessary
which helps in preventing neural tube defects. here, extra 450- 670 calories per day is needed.
besides, during weaning stage extra fat is needed to feed baby. The calcium and iron intake is
increased.
Early childhood- In this stage requirement are more as it is growth stage. so, it is essential to
provide healthy diet to them. it is analysed that 4 kg infant needs 430 calories per day. thus,
energy level remains high for children of 1-3 years. they need 990 calories per day. but it
depends on weight and height. hence, best way is breast feeding. furthermore, it is found that
infants of 7 -12 months protein of 11 g. Children aged 1-3 years protein is 13 g and 4 -8 year
protein is 19 g/d. However, requirement of fatty acid depends on per Kg (Klosse, 2019).
Teenagers- It is a stage where there is complete change in nutrition requirement. as diet taken in
this stage is reflected in old age. so, there is high increase in intake of energy, protein, calcium,
etc. along with it, vitamin C, K B1, B2, B3 is more in males. But for female iron is more
required. Apart from that, healthy diet is needed for 10- 15 years.
Adulthood and old age – In old age there is decrease in body mass, exercise, etc. so individual
requires less energy and nutrition as compared to other stages. here, intake of vitamin D and B is
increased but protein level required is high. from study it is found that vitamin D intake rise from
200 to 600 in age of 70 years above. in women iron intake decreases from 18 per day to 8 as
compared to young women. In order to increase immunity in old age vitamin B 6 is crucial.
Hence, it has been evaluated that in menu planning these all considerations are done. it is
found that menu is planned according to life stage of customer and what healthy condition is. in
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addition, for adults and old age people changes are made into meals. here, more amount of
nutrition level is added. it has led to change in planning of menu. Apart from it, oily and fat
dishes are removed from menu (Rizzo, Douglas, and Lawrence, 2019). Besides that, for
breakfast and dinner nutrition levels are added in menu. in addition, dishes that consists of high
calories are included and those in which sugar level is high is eliminated. Only those are kept in
which sugar level is moderate. Moreover, during menu planning focus is on vitamin C.
CONCLUSION
It is summarised from report that in Homewood Lodge there comes different types of
customer whose healthy conditions differs. So, this requires to design various types of menu and
meals for them. a football player healthy meal contains nutritious and diet food. It does not
include oily dishes. it is evaluated that nutrition level differs in range of businesses. this is
because in them people of various life stage are there. so, their body requirements differ on basis
of needs. Moreover, nutrition deficiency disorder Anemia and osteoporosis can be prevented by
giving proper nutrients and diet food. in that calcium and vitamin D intake can be increased.
also, there are various stages in life and in each one nutrition requirement varies. here, during
lactating stage vitamin, A, C E and B are required and in weaning stage extra fat is needed to
feed baby so calcium and iron intake is increased. in teenage there is high increase in intake of
energy, protein, calcium, and in old age less energy and nutrition is required but intake of
vitamin D and B is increased and protein level is high.
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REFERENCES
Books and journals
Abiri, B. and Vafa, M., 2019. Nutrition and sarcopenia: A review of the evidence of nutritional
influences. Critical reviews in food science and nutrition, 59(9), pp.1456-1466.
D Rege, S., Geetha, T. and Ramesh Babu, J., 2017. Can diet and physical activity limit
Alzheimer's disease risk?. Current Alzheimer Research, 14(1), pp.76-93.
Dernini, S., Berry, E.M.. and Corella, D., 2017. Med Diet 4.0: the Mediterranean diet with four
sustainable benefits. Public health nutrition, 20(7), pp.1322-1330.
Hassapidou, M., Tziomalos, K.. and Tzotzas, T., 2020. The Nutrition Health Alliance
(NutriHeAl) study: a randomized, controlled, nutritional intervention based on
Mediterranean diet in Greek municipalities. Journal of the American College of
Nutrition, 39(4), pp.338-344.
Kephart, W.C., Pledge, C.D. and Huggins, K.W., 2018. The three-month effects of a ketogenic
diet on body composition, blood parameters, and performance metrics in crossfit
trainees: a pilot study. Sports, 6(1), p.1.
Klosse, P.R., 2019. The taste of a healthy and sustainable diet: What is the recipe for the
future?. Research in Hospitality Management, 9(1), pp.35-42.
Mandair, D.S., Rossi, R.E. and Caplin, M., 2014. The impact of diet and nutrition in the
prevention and progression of hepatocellular carcinoma. Expert review of
gastroenterology & hepatology, 8(4), pp.369-382.
McGeoghegan, L., Muirhead, C.R. and Almoosawi, S., 2016. Association between an anti-
inflammatory and anti-oxidant dietary pattern and diabetes in British adults: results from
the national diet and nutrition survey rolling programme years 1–4. International
Journal of Food Sciences and Nutrition, 67(5), pp.553-561.
Rizzo, S.M., Douglas, J.W. and Lawrence, J.C., 2019. Enteral nutrition via nasogastric tube for
refeeding patients with anorexia nervosa: a systematic review. Nutrition in Clinical
Practice, 34(3), pp.359-370.
Online
Nutrition guide, 2019. [online] Available through :
<https://nutritionguide.pcrm.org/nutritionguide/view/Nutrition_Guide_for_Clinicians/1342043/
all/Nutritional_Requirements_throughout_the_Life_Cycle#4>
Nutritional deficiency anemia, 2019. [online] Available through:
<https://www.medicalnewstoday.com/articles/188770#treatment >
Food and your bone- osteoporosis, 2018. [online] Available through:
<https://www.nof.org/patients/treatment/nutrition/>
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