Changing Nutritional Needs and Menu Planning in Hospitality

This report examines the importance of healthy eating habits in the hospitality industry, emphasizing the need for nutritious food options. It explores plant-based and non-vegetarian menu options and discusses menu planning for consumers with anaemia and osteoporosis. The report highlights the changing nutritional requirements across different life stages, from infancy to older age, and their implications on menu planning. It also provides sample menus and discusses the benefits of both vegetarian and non-vegetarian diets. The report concludes by summarizing the key aspects of nutrition and its significance in providing energy and well-being, with references to relevant sources.

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.
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 ¼ cup of walnuts
 1 banana
Lunch
 Wholes wheats have been warping with the ¾ cup hummus
 ½ cup chops fresh vegetables
 (Falafel, maple & avocado, carrot, cucumbers)
 1 apple
Dinner
 BBQ portobello mushroom
 Whole grain pasta
 Kales cases salons
 Amy burrito by adding the hot sauces abreacted Cristiano.
Clarification
As per the menu, it can clearly state as there are differ combination of calories, proteins grams
and fibber which is making the student and high ages customer to make consumption the
nutritious dies in the perfect manner (Lecerf and Mounier-Vehier, 2017). As per the container of
the whole menu there is consisting of all about 1600 calories, 51 gram of protein and the 35 gram
of fibre which is perfect as nutritious diets.
Non veg food menu
Breakfast
 Chicken Roast
 Egg omelette
 Egg Fried Rice’s
 Chicken sandwich
Lunch
 Non veg culet
 Chicken patties
 Prawns
Dinner
 Mutton kebabs with butter bread
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 Chicken nuggets
 Chicken curry
 Mutton curry
Clarification
As this is diet which is beneficial in there proving the several level of benefits as there are rich is
protein and vitamin B. Non-vegetarian food strengthens our muscles and helps them grow faster.
It also helps to maintain body stamina and haemoglobin.
Discuss about the menu planning that can be adopted two menu and make suitable for consumer
with anaemia and osteoporosis.
In above discussion, it has been planned the effective menu which based on the both veg
and non-veg. it is important for healthy diet on the variety of food product which providing the
correct propositions in large amount of energy and nutrients. It include protein, carbohydrates,
fibre, minerals and vitamin (Cong, Bremer and Mirosa, 2020). It will ensure there is adequate
nutrition every day to maintain the body process and also protect from ill health condition.
Furthermore, anaemia is one of most common disease that mainly occurs due to
deficiency of nutrition level in human body. It means that people does not absorb the proper
amount of elements. There are large number of population suffering from anaemia due to lack of
iron. Thus, Homewood lodge create menu planning for providing the milk products, a large
variety of milk items. In order to improve the nutrition level of vitamin-A.
On the other hand, Osteoporosis is another disease that mainly occurred due to the lack of
vitamin-d, in this way, manager of Homewood lodge may include the various products such as
fish lever oil, egg yolk and mushrooms in their menu. In order to provide the better quality of
product as well as service. Moreover, it also concluded that both veg and non-veg adopted by
Homewood for providing the facilities suitable consumer as per requirement or need.
Identify the changing nutritional requirement from different key stages of life and their
implication within menu planning.
It is one of most common thing that will change the need and requirement of individual
through key stages of life. In this way, it has drastically change the diet as processed food, which
did not exist in the century ago. Every stage of life that will need to intake sufficient amount of
nutrition from different food item so that Homewood lodge use the different item in their menu
planning.
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Babies to six month age
In this stage, babies are required the double their length and triple their weight so as
require the breast milk. It consist of all nutrition level that help for growing the babies. Also
protecting from bacteria, germs.
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Six to 12 month age
In this stage, it should require to proper amount of nutrition among children while
providing the various item such as cooked plain, rice, milk and meat. These are include in the
Menu for providing the better service by hospitality industry (Bappsc and BND, 2020)
Young people
In this phase, it is an essential for intake a proper amount of food item which help for
growing the children because they are doing lot of physical activities. it would require to
requirement of vitamin-A, vitamin-d. it usually fulfil through veg or non-veg menu food items.
Older people
In this phase, it has completely changed the need or requirement of nutrition level which
make a harder to consume different items. In this way, it mainly used fish, lean meats and
wholegrain which help for gaining more nutrition rather than dense energy.
CONCLUSION
From above discussion, it has summarised about the conceptual term of nutrition which
consider important factor for providing energy, possible only consume an effective nutrition food
items. The documentation has created the different type of menu which providing better quality
of nutrition food items. Furthermore, it can be determined that changing the need or requirement
of nutrition level of people through different stages of life.
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REFERENCES
Books and Journals
Online
Mahurkar, A., 2019. IMPORTANCE OF BALANCE DIET & NUTRITION FOR ATHLETES
PERFORMANCE. Indian Journal of Applied Research, 9(11).
ALMughamis, N.S and et.al.,2019. Development & Validation of Knowledge regarding diet &
nutrition scale-Kuwaiti version.
Lecerf, J.M. and Mounier-Vehier, C., 2017. Healthy diet & CVD: recommendation for
practioners. Cardiology, 14, pp.355-6368.
Cong, L., Bremer, P. and Mirosa, M., 2020. Functional Beverages in Selected Countries of Asia
Pacific Region: A Review. Beverages. 6(2). p.21.
Bappsc, F.S. and BND, K.S., 2020. Menu planning practices in early childhood education and
care–factors associated with menu compliance with sector dietary guidelines. Health
Promotion Journal of Australia. 31(2).pp.216-223.
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