Critical Evaluation Report: Nutrition and Food Industry Venue Design

This report offers a critical evaluation of the food industry, focusing on venue design and its impact on nutrition. It explores various aspects of the industry, including hospitality, food processing, and retail. The report emphasizes the importance of venue design, considering contemporary trends such as menu design, food presentation, and cuisine. It discusses the need for venues to offer healthy and tasty food options, citing research on the significance of both taste and nutritional value. The report also highlights the importance of décor and its role in creating an attractive and appealing environment. It references several studies and journals to support its arguments, emphasizing the critical factors that contribute to effective venue design in the food industry.

Nutrition

TABLE OF CONTENTS
Critical Evaluation...........................................................................................................................1
REFERENCES................................................................................................................................2

Critical Evaluation
The food industry of Australia is composed of various food businesses associated with
the food industry. Various aspects of the food industry involves hospitality, food processing,
retail, distribution, transport etc. Venue designs are considered as an important factor because it
is associated with various factors. It includes various factors and the contemporary trends such as
menu design, venue design, food presentation, cuisine etc. Also, the cuisine should be designed
in a way that along with being healthy, it should be efficient enough in taste, trend and demand.
As per Thompson and et.al, (2012), it is being considered that it is important that the venue
should be designed in a way that it contains all the food items and their ingredients that can help
the person in staying fit and healthy. It is being considered here is that one can select only that
cuisines in the whole venue that are rich in nutrients and are healthy. In contradiction to this
Masset and et.al, (2012) says along with being healthy, the venue design should consist of food
that is rich enough in taste as well. It is because the cuisines can be prepared by focusing on taste
as well as nutrients both because if the food item will not be in a good taste, then there is a
possibility that the person does not feel to even consume it. So, there is no sense of making such
food. So, it is better to make cuisines in a way that they can be considered healthy as well as
efficient enough in taste so that the person can have cravings to intake it. According to Norman
and et.al, (2011), the décor is considered as that factor which acts important. It should be
designed in a way that it can seem presentable and attractive enough. Whether it might be about
floral designing or electric lighting, it should be in a way that it is presentable enough. In
contradiction to this, Dalton and et.al, (2011) says that along with the attractiveness, it should be
according to the present designs that are currently running in the market place and are in
demand. These are considered as some contemporary trends that are essential to analyse while
deciding the venue designs. The presentation of the food matters as well. It is because the food
should be presented in a specified and maintained way that it seems presentable enough. The
way food is being served and presented increases the hunger of the person. So, it should be
maintained in an efficient and appropriate manner. These contemporary trends are considered as
very important factors while deciding about the venue designing because these are the basic
factors that should be carried out in a very effective way so that all the people can be satisfied
with the changes and modifications if any involved.
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REFERENCES
Books and Journals
Norman, K. and et.al., 2011. Hand grip strength: outcome predictor and marker of nutritional
status. Clinical nutrition. 30(2). pp.135-142.
Masset, E. and et.al., 2012. Effectiveness of agricultural interventions that aim to improve
nutritional status of children: systematic review. Bmj. 344. p.d8222.
Thompson, D. and et.al., 2012. Design of a website on nutrition and physical activity for
adolescents: Results from formative research. Journal of medical internet
research. 14(2).
Dalton, W. T. and et.al., 2011. Parent-Led Activity and Nutrition (PLAN) for healthy living:
design and methods. Contemporary clinical trials. 32(6). pp.882-892.
Herforth, A. and Ahmed, S., 2015. The food environment, its effects on dietary consumption,
and potential for measurement within agriculture-nutrition interventions. Food
Security. 7(3). pp.505-520.
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