Nutrition and Menu Planning
This section covers nutrients, balanced diets and menu planning. The exam tests nutrient functions and sources, factors that shape menus, menu types and the planning of meals for different groups.
Nutrients and food groups
Macronutrients are carbohydrates, proteins and fats; micronutrients are vitamins and minerals; water and fibre are also essential. Carbohydrates supply energy, proteins build and repair tissue, fats supply concentrated energy and essential fatty acids, calcium and vitamin D support bones, iron prevents anaemia, and vitamin C aids iron absorption and wound healing. A balanced diet supplies energy and nutrients in the right proportions, not simply expensive foods.
Menu planning
Consider the customer, age, health, religion, culture, budget, season, staff skill, equipment and food safety. Menus may be à la carte, table d’hôte, cycle, buffet or function menus. Balance colour, texture, flavour, temperature and nutrients; avoid repeating the same main ingredient.
Worked example
Plan a school lunch for adolescents and justify it. Choose rice and beans for energy and plant protein, fish stew for protein and iron, steamed spinach and carrots for vitamins and fibre, and an orange for vitamin C. Add water. This is affordable, filling and uses local foods. The beans and fish improve protein quality; the orange helps absorb iron from the beans; the vegetables add colour and micronutrients. The reasoning links each item to a nutrient need and to practical constraints such as cost and season.
Traps that cost marks
Do not confuse à la carte with table d’hôte. Do not plan a menu by listing only main dishes; include vegetables, fruit and a drink. Do not assume a balanced diet must be costly. Do not ignore allergies, religion or medical diets when planning.