Aim, Importance, Procedure, Results and Discussion | Practical - Assessing Student’s Daily Diet | 11th Food Service Management : Chapter 11 : Practical: Basics of Food

Chapter: 11th Food Service Management : Chapter 11 : Practical: Basics of Food

Assessing Student’s Daily Diet

Aim: To assess the student’s daily diet using ‘Basic Food Group’.

Assessing Student’s Daily Diet

Aim: To assess the student’s daily diet using ‘Basic Food Group’.

Importance of basic four food groups

Foods have been classi-fied based on the nutritive value. This helps in plan-ning meals.

Procedure:

i. Record a day’s menu of each student.

ii. Assess the inclusion of food group against the check list.Record breakfast, lunch, tea and dinner. Evaluate against the checklist by giving suggestions for improvements.

iii.Give suggestions to improve the menu.

Record breakfast, lunch, tea and dinner.

Evaluate against the checklist by giving suggestions for improvements.

Results and Discussion: __________________

Tags : Aim, Importance, Procedure, Results and Discussion | Practical , 11th Food Service Management : Chapter 11 : Practical: Basics of Food

Study Material, Lecturing Notes, Assignment, Reference, Wiki description explanation, brief detail

11th Food Service Management : Chapter 11 : Practical: Basics of Food : Assessing Student’s Daily Diet | Aim, Importance, Procedure, Results and Discussion | Practical