Diet and Nutrition: Meal Planning Across Life Stages

This report delves into the critical aspects of diet and nutrition, focusing on the development of healthy and enjoyable meal plans suitable for a variety of situations, health initiatives, and customer preferences. It explores the nutritional values relevant to different enterprises, providing detailed examples of both vegetable and non-vegetable menu options, considering factors such as calories, protein, and fiber content. Furthermore, the report addresses the prevention of nutritional deficiency disorders like anemia and osteoporosis through strategic menu planning, emphasizing the inclusion of essential nutrients such as iron and vitamin D. The report also examines the changing nutritional requirements across different life stages, from infancy to older age, highlighting the implications for menu design and the importance of tailored dietary approaches to support optimal health and well-being. The report also covers how cooking methods, storage, and processing can affect the nutritional value of food items and how to prevent nutrient loss. The report concludes by summarizing the key findings and emphasizing the significance of balanced nutrition for all age groups.

Diet and Nutrition
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Contents
INTRODUCTION...........................................................................................................................3
LO2..................................................................................................................................................3
P3 Design and develop a plan of healthy, enjoyable meals for wide range of situations, health
initiatives and customers..............................................................................................................3
P4 Evaluating that how nutritional value that are relevant to range of enterprises.....................5
LO3..................................................................................................................................................6
P5 Describe that how to prevent the onset of nutritional deficiency disorders such as anaemia,
osteoporosis in menu planning....................................................................................................6
P6 Determine the changing nutritional requirements through key stages of life and implication
of his menu planning...................................................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8
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INTRODUCTION
Diet and nutrition are defined as sum of food consumed by other human to human. It is
mainly signifies the use of particular intake of nutrition which help for achieving good health
condition of person. The report will discuss about the nutritional value which are relevant to
wide range of business. It will be developing the plan of healthy, enjoyable meal for different
range of situation and initiative towards the customers.
Furthermore, the documentation will describe to prevention onset of nutrition against the
different disorders like osteoporosis, anaemia. However, the report will discuss about nutritional
requirement of individual because it will be changing on the basis of age, identifying the
implication of menu planning.
LO2
P3 Design and develop a plan of healthy, enjoyable meals for wide range of situations, health
initiatives and customers.
Being manager in Homewood lodge, it always focused on the design or develop an
effective plan which providing the better healthy, enjoyable meals for existing consumers. it is
important for identifying preference, demand and choice of client. Afterwards, it will serve the
better quality of healthy food item in front of existing client (de Boer and Aiking, 2019). In this
way, it help for attracting a lot of people whereas they will be increasing demand on day by day.
The Homewood lodge has been undertaken initiative towards the design or plan of healthy
food dishes. It may include various food items which contained the nutrition value that can be
added into menu planning. Furthermore, there are essential things to consider when planning
menu for wide range of situation, health initiative and hospitality enterprises.
Plant based Food menu
Break fast
Vegetables and fruits
 Orange, Mango
 maple & avocado dressing
 spring onion
 beans
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 Inclusion of ½ cup dry oatmeal’s
Lunch
Grains/bread
 Bread
 Cold dry cereal
Dinner
 Cooked cereal grains
 Noodles
 Kales cases salons
Evaluation
On the basis of vegetable menu, it has been clearly representing various combination of
protein, calories and fibber item. These are suitable for student as well as old age individual. It
should contain 1500 calories, 35 gram fibre and 50 gram of protein. The price/ cost of each item
at reasonable so that everyone can purchase.
Non veg food menu
Meat and alternative
 Egg
 Peanuts butter egg
 Cheese roast bread with egg
Lunch
 Chicken patties
 Prawns
Dinner
 Tree nuts or seeds with chicken curry
 Mutton
 Nuggets with chicken
As per evaluation, it is providing the better service those consume high protein and vitamin B.
non-vegetable help for increasing the stamina of individual person.
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Through both vegetable and non-vegetable menu target each age group of people those
are liking to select veg or non-veg. these are lot of option to select best one.
On the basis of menu planning, it has been developed the healthy food menu for each and
every consumer who will prefer to choose healthy item in their diets. These are different
nutrition food items which providing the better facilities as well as service of each groups.
Calories and macronutrients per ingredient within dishes to create healthy, balanced meals.
It is an essential for identifying the calories of different food dishes, balanced meals but
only value for 100 grams which is available.
The nutients commonly reported which immediately following: total fat, carbohydrate,
protein and consider dietary fibers. These are exists in the Non-vegetable as well as Vegetable
menu planning.
P4 Evaluating that how nutritional value that are relevant to range of enterprises.
Nutritional values are considered as an important concept which require for Homewood
lodge to add into their different food items (Le, Rouge and et.al., 2019). In this way, many
existing consumers are attracting towards the better quality of product those include all nutrition
values.
Furthermore, these are related to range of enterprise where Homewood lodge include the
nutritional value in their own different food items.
Food Nutrition
Value
Type Primary 4 to 10
year old
Secondary
11-18 year old
Vegetables, salad
bars
58 cal energy
1.1g protein
2.9g fiber
108g
carbohydrates
Raw 40-60gm 80gm
Various
vegetables such
as green beans,
50 cal energy
Cooking 40-60gm 80gm
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leek, sprouts and
etc.
2.1g protein
1.9g fiber
106g
carbohydrates
Pulse which
include chick
peas, kidney
59cal energy
3. 1g protein
2.9g fiber
109g
carbohydrates
Dried, cooked 15-20gm 35gm
Table: 2
In above table-2, it has identified the specific food item which contained the proper nutrition
value. Homewood Lodge will be serving these type of food item to the consumer. Therefore, it
can easily relates to other hospitality industry which acquire more nutrition in the food items.
As per discussed that Vegetables, salad bars contain the 58 cal energy, 1.1g protein , 2.9g fiber
and 108g carbohydrates. Moreover, Non-vegetable contain 3.1g protein, 2.9g fiber , 109g
carbohydrates
Apart from that these type of menu include various food items in which encouraging or
motivating the large different enterprises such as restaurants and schools.
M3 Identify that how cooking methods or techniques, storage and processing affect the
nutritional value of food item.
There are different cooking methods, technique, storage which can reduce the amount of
nutrients in food. In particularly, the processes that expose food to high level of heat, oxygen
which directly causes greatest nutrient loss. For Example- boiling a potato can cause much of
vitamin B, C to migrate to the boiling water.
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LO3
P5 Describe that how to prevent the onset of nutritional deficiency disorders such as anaemia,
osteoporosis in menu planning.
A nutritional deficiency occurs when body does not absorb or get from the essential
element. In this way, it has increased to variety of health problem or issues such as anaemia.
There are large number of population suffer from anaemia due to the deficiency of iron. Vitamin
“A” deficiency remain the highest preventable cause of needless childhood blindness (Reynolds
and et.al., 2019).
Homewood lodge include the milk products at the time of menu planning. There are
variety of milk related food items added into their menu. For example- Milk egg pudding. Also
providing the better quality of product as well as service. The manager of Homewood always
concerned about the issue or problem of people so that they can identify the common anaemia
disorder due to lack of vitamin-A.
On the other hand, manager is mainly concerned about the nutritional deficiency disorders
such as osteoporosis among people. This type of disorder occurred due to lack of vitamin D. in
this way, Homewood lodge include food item which naturally contain nutrition value of Vitamin
D. it involves fish liver oils, mushrooms, egg yolks. Therefore, it help for preventing the
osteoporosis nutrition deficiency disorder among individuals.
M4 Identifying the various nutritional deficiency disorder and requirement through various key
stages of life.
A nutrition deficiency is one of most common issue or problem within human body. In
this way, it would require to consume or absorb the nutrient elements at certain key stage of life.
Afterwards, it may increase the problem or issue such as digestion issue, skin disorder, defective
bone growth, dementia, and anemia. In this way, it would require to consume the better amount
of nutrition which help for fulfil need or requirement of people.
Iron deficiency is one of most common nutrition deficiency which has led to anemia.
During young, adults and older age, it has more chances to occur the deficiency so as require to
consume green leafy, egg yolk. It help to make red blood cells.
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Due to deficiency of vitamin-d, it can lead to the stunted or poor bone growth. It has
increased the issue of Osteoporosis caused by lack of calcium. In this way, it would require to
consume liver, fish liver oil which help for balancing the human health condition.
P6 Determine the changing nutritional requirements through key stages of life and implication of
his menu planning.
It is an essential to fit and healthy which intake the proper nutrition value food items on
regular basis.
Babies to six month age
In this stage, it is consider as growth stage of babies so that it require to provide the better
nutrition item such as breast milk (Reynolds and et.al., 2019).
Generally, A child may prefer to give breast milk whereas it possible to contain nutrition
level for protecting their immune system against the germs.
Six to 12 month of age
In this phase, it would be increasing the nutritional level of children so that start feeding
different item such as breast milk, meats, lentils and rice. These are considered the essential food
item which automatically increase their nutritional level.
Young children
It is very important stage when children tends to intake food, match their growth pattern.
In this way, it is changing the requirement because they are performed physical activities.
Therefore, children needs for protein, vitamins and other minerals. It also specified that young
child needs at least 1,600 to 2,200 per day energy when children consume green vegetable or
non-vegetable in their diet.
Young Adults
In this phase, individual can attract towards junk food item because it has completely
changing lifestyles which directly impact on their regular dietary. Another way, it also changing
requirement of nutrition value therefore, it would require to provide the better option in healthy
non-veg and veg, providing the tasty food which have a high calcium and iron. In this way, it can
fulfil their nutrition, vitamin, categories level.
Older people
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In this stage, it has completely changing the requirement of nutrition and make harder to
enough variety of include all items. Generally, it mainly prefer to nutrient dense rather than
energy dense such as fish, fruit, lean meats and wholegrain in their regular diet (Reynolds and
et.al., 2019).
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CONCLUSION
From above discussion, it concluded that Diet and nutrition are essential part of every age
group of people. in order to fulfil their requirement or need of vitamin, energy and so on. In this
report, it has discussed about the vegetable and non-vegetable menu which contain large amount
of nutrition level. It has summarised about the nutritional value that have developed the plan of
healthy, enjoyable meal for different range of situation and initiative towards the customers.
Furthermore, It can be determined the prevention onset of nutrition against the different
disorders like osteoporosis, anaemia. However, it has identified the changing the significant
nutritional requirement of individual through different stages of live, implication of menu
designing or planning.
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REFERENCES
Book and Journals
de Boer, J. and Aiking, H., 2019. Strategies towards healthy and sustainable protein
consumption: A transition framework at the levels of diets, dishes, and dish
ingredients. Food Quality and Preference. 73. pp.171-181.
LeRouge, C. and et.al., 2019. Design Guidelines for a Technology-Enabled Nutrition Education
Program to Support Overweight and Obese Adolescents: Qualitative User-Centered
Design Study. Journal of medical Internet research. 21(7). p.e14430.
Reynolds, C. and et.al., 2019. Consumption-stage food waste reduction interventions–What
works and how to design better interventions. Food Policy. 83. pp.7-27.
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