Application of nutrition principles should include
- reflecting current nutritional guidelines
- developing healthy, nutritious menu items.
Process/Skill Questions:
Thinking
- Why should the menu planner have a working knowledge of the science of nutrition?
- Why are more facilities offering a healthy menu?
Communication
- How can a menu be designed to reflect nutritional information?
- What are common food allergies?
- How should a menu be designed to consider common food allergens?
Leadership
- How can back-of-the-house workers store and prepare food to cause minimum loss of nutrients?
- How can front-of-the-house workers maintain the nutritional value of foods during holding and serving?
Management
- What are health and dietary concerns that can be addressed in a menu?
- What are nutritional resources that could help in developing menus?
- How are the nutritional needs of target customers served by the menu?