CURRENT MENU ANALYSIS ANALYZE THE MENUS THAT THE TEAM HAS SELECTED BASED ON THE

Current Menu Analysis
Analyze the menus that the team has selected based on the following criteria and provide rationales for your analysis:
1.    Healthy/unhealthy menu selections with rationale
2.    Appropriate for nutritional requirements of age group with rationale
3.    The influence of cultural and regional food practice with rationale
4.    Does the menu selected provide adequate amounts of protein, fats, carbohydrates, vitamins, and minerals?
5.    Over the course of a full day and week, are individuals provided with a balanced diet?
6.    Does this diet allow for differences in dietary patterns related to the culture or age?
Create a one‐day replacement sample menu of meals with healthier choices for each original menu. Include:
1.    Breakfast, lunch, and dinner options.
2.    Age considerations, potential health concerns, cultural influences, and regional patterns.
3.    Nutritional components of your food choices.
4.    Explanation of why the sample menus are better nutritional options for both facilities.
5.    2 reference citations that support your choices included on the slide or in the speaker’s notes
Compare Menus
1.    Compare each original sample menu with its corresponding replacement menu.
2.    Explain why the team’s menus are better nutritional options for your two facilities.
3.    Provides at least two references that support your choices on the slide or in the speaker’s notes.
(Attached are menu’s we selected, and we are to create menu’s with healthier choices)