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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: __________________


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