Apply the principles of nutrition to menu development.

Application should include

• identifying facilities where specialized menus are required (e.g., hospitals, assisted living facilities, schools, spas)
• reflecting current nutritional guidelines
• adjusting portion size
• 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 health and dietary concerns can be addressed in a menu?
• What nutritional resources could help in developing menus?
• How are the nutritional needs of target customers served by the menu?