Week 1 Individual Project 1

Deliverable length: 8–12 slides

Course Objective(s):

• Discuss the functions of the nutrient groups
• Explain the responsibility of foodservice operations for offering menu choices that reflect current dietary guidelines.

Assignment

Nutrition is a science that studies all the interactions that occur between living organisms and food. Nutrients are substances contained in food that are necessary to maintain life and allow growth and reproduction. Nutrients have many functions and to date we see 45 nutrients are considered essential to human life. These essential nutrients are those substances necessary to support life that must be supplied in the diet because they either cannot be made by the body or cannot be made in large enough quantities to meet needs.

The small restaurant chain you work for has chosen you to lead a development team to create a new menu that includes healthful choices for nutrition-conscious customers. You must give a presentation that outlines guidelines for a healthful meal to your development team. To accompany your presentation, prepare a PowerPoint presentation that explains characteristics of a healthful meal, defines the nutrient classes, lists examples of foods that contain these nutrients, and explains the functions of the nutrients in the body. You may use the Notes section of each slide to further explain as though you are actually giving a presentation.

• Research the 6 nutrient classes and their functions in the body:
  • Carbohydrates
  • Lipids
  • Protein
  • Vitamins
  • Minerals
  • Water
• Open your presentation with an explanation of the characteristics of a healthful meal.
• using micsolf Power Point
• Introduce the nutrient classes.
• Foods that are rich sources of each nutrient group should be included in your presentation, along with an explanation of why the sources you chose fit with a healthful menu and the role that each nutrient plays in the body. Allot at least 1 slide per nutrient group.
• At least 1 slide should show the relationship of nutrient classes with the different food classes.
• Include images to support your explanation of sources and functions of the nutrient classes in at least half of the slides. Examples of images may include the chemical makeup of the nutrient classes or food sources rich in these nutrients. The source for each image must be referenced in APA format.
• Include a final slide listing your sources in APA format.

Prepare the presentation using PowerPoint.

Please submit your assignment.

You will be graded on the following: