Page 52 - NEA NEWHERE FLIPBOOK

UNSATISFACTORY NUTRITIONAL INTAKE
KNOWLEDGE CHECK
The key to to to to this report is is to to to to link your your your findings to to to to your your your target customer from your your your brief Start by choosing three different customer groups e e e e e e e e e e e e g g g children older adults and vegetarians List the most common deficiencies for each customer group In the the middle box create a a a a a a a a list of of ingredients that that are a a a a a a a a great source of of the the nutrient s s s s s that that group needs In the the the final box box make a a a a list list of dishes based on the the the ingredients you listed fin in in the the the middle box box CHILDREN
Common deficiencies OLDER ADULTS
Common deficiencies VEGETARIANS
Common deficiencies Food sources of missing nutrients
Food sources of missing nutrients
Food sources of missing nutrients
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Possible dishes for the menu
Possible dishes for the menu
Possible dishes for the menu