MEAL

MANAGEMENT
AND NUTRITION
Prepared by: Ms. Jhirah May Cabanday
 Introduction to meal
management 01
Introduction of Nutrition, Function of
nutrients in the body, Classification of
nutrients, and its sources and function 02
in the body

People involved in meal planning,

Risk conditions of overweight, 03
and Guides to meal planning

Meal Plan for different ages

04

Types of Menus
Planning and designing menus 05 Table Of
Recipe standardization.

Content
Introduction to Meal
Management
Meal are not instant. They require inputs of money, time, and human and
mechanical energy. Furthermore, personal skills and abilities are essential to
the planning, shopping, cooking, and service of meals.

Definition of terms:
MEAL- is an eating occasion that takes place at a certain time and includes
consumption of food. The names used for specific meals in English vary,
depending on the speaker’s culture, the time of day, or the size of the meal.
Mela occur primarily at homes, restaurants, and cafeterias, but may occur
anywhere.
MEAL MANAGEMENT- is used to include all the decision making and all of
the hand and foot work that meals entail. Decisions are made in accordance
with desired satisfactions.
MEAL MANAGER- the person who bears the responsibility for meals.
 RESOURCES
OF A MEAL
MANAGER
NON- HUMAN RESOURCES
• Money- used to purchase
- used to furnish a place for dining and for linen and more.
• Home- place where you can produced food

HUMAN RESOURCES
• Time
• Energy
• Knowledge
• Skills
• Abilities
 Goals in Meal Management

4. To fit the
2. Meals should not 3. They please the responsibility for meals
1. Good Nutrition
cost to much family into planned uses of
time and human energy

Good nutrition is more than a This goal offers explanations as to

simply providing enough food why we spend more for meals than
of the right kinds; It is also the the required to purchase a
nutritionally good diet. Answers the
avoidance of excess
question why some persons overeat?
consumption of sugar, saturated
Why some persons do not consume a
fats, and salt. Above all, it nutritionally good diet? And why
means avoidance of some families spend more time and
overconsumption that leads to energy on meals than others do.
overweight.
 FACTORS IN MEAL MANAGEMENT
1. MEAL PLANNING- a process of preparation of meals that are nutritionally adequate and
acceptable to the consumers. It involves the process of devising meals providing nutrients that
must be served to satisfy the needs of the customer.
Guides to be followed in Menu Planning:
a. Variety d. Aroma g.
Independence
b. color e. arrangement
c. texture f. Choice
2. Environmental consideration/ seasonal factors- refers to the climate and foods in season and sources.
3. Business Capability- availability of food and equipment.
4. Prices- a menu planner must have knowledge in prevailing prices of food.
5. Needs and desires of patrons/target customer.
6. Nutritional Balance- ensuring meals are balanced with the right proportions of carbohydrates,
proteins, fats, vitamins, and minerals to meet dietary needs.
7. Purchase/ Budgeting- selecting and purchasing ingredients based on the meal plan while staying
within budget.
8. Food Storage- property storing food to maintain freshness and prevent spoilage, often involving
 FACTORS IN MEAL MANAGEMENT
9. Meal Preparation- cooking and assembling meals efficiently, considering cooking methods,
techniques, and time management.
10. Portion Control- serving appropriate portion sizes to prevent over eating or food wastage.
11. Food safety- adhering to food safety guidelines to prevent food borne illnesses.
12. Time Management- allocating time for meal planning, cooking, and clean-up in a busy
schedule.
13. Left overs Management- efficiently using left overs to minimize food waste and save time
on future meals.
14. Cooking skills- developing cooking skills to prepare a wide range of dishes.
15. Health Goals- aligning meal management with health and fitness objectives, such as
weight management or specific dietary goals.
16. Cultural and social factors- incorporating cultural traditions and social aspects into meal
planning and preparation.
ROLES:
1. EXECUTIVE CHEF- oversees the daily operations of restaurant and hotel kitchens.
This may include hiring, training, and overseeing kitchen staff, and ensuring a
high-quality cost-effective product. Also known as a chef manager or head chef.
2. SOUS CHEF- directs food preparation and collaborates with executive chef. Helps
in the design of food and drink menu. Produces high quality plates, including both
design and taste. Oversees and supervises kitchen staff.
3. Banquet chef- is responsible for overseeing food preparation and catering events
and ensuring high- class quality and constituency at all times. He/she or she is also
in charge of planning, organizing, controlling, and directing employees in the
banquet kitchen department of a commercial establishment .
4. Garde- Manger- the chef in charge of cold food, like chilled soups, fruit, salads,
pates, caviars, and some cold desserts.
Commercial Foodservice Organization
Large food-service organization usually follows the structure that was
pioneered by George Auguste Escoffier (1846-1935). Escoffier, called the
father of twentieth-century cookery, created stations for particular areas
of food production. Escoffier’s system of dividing up large kitchens into
various preparation areas led to the creation of job requiring specific
skills. The team of kitchen employees within this type of food-service
organization is call the brigade de cuisine (bree-gahd-kwee-zeen)
Hospital Food-Service Organization
A hospital’s nutrition/food service department is responsible for feeding
its patients, some of whom may need specialized meals. Hospital food-
service operations differ slightly from large hotel and restaurant
establishments in that the person in charge is the food-service director or
administrative or chief dietitian. Working for the chief dietitian are other
dietitians; their number depends on the size of the hospital, often
described in terms of the numbers of beds. Assisting the dietitians are
the dietetic technicians, who hold at least a 2-year degree. The entry-
level employers in a hospital dietary department, who may start out
relatively untrained, are the dietary aides. People working in this position
assist the dietitians and dietetic technicians, often filling out diet orders,
takin care of paperwork, and sometimes working the tray line where
meals are put together before being delivered to hospital patients.
ESCOFFIER’S SYSTEM OF ORGANIZATION VIA STATIONS
At the head of each station in the kitchen are station chefs or heads with a particular area of
expertise:

• Sau chef or saucier (so-see-ay). The highest position among the stations. This chef
specializes in the production of sauces, sauce-related dishes, hot hors’ d’oeuvres, stews and
sautéed foods.
• Fish cook or poissonnier (pwah-so-nee-ay). Sometimes this station is covered by the
sauce chef.
• Vegetable cook or entremetier (on-tramet-ee-ay). Prepares vegetables.
• Soup cook or potager (poh-ta-zhay). Prepares soups and stocks.
• Roast cook or rotisseur (ro-tee-sur). Responsible for meat dishes, particularly if they are
roasted or braised.
• Broiler cook or grillardin (gree-yar-dan). Specializes in preparing grilled, broiled or deep-
fried meats, poultry and seafood.
• Pantry chef or chef garde manger (guard-mon-zhay). Prepares all non-dessert cold foods
such as salads and cold hors d’oeuvres.
• Pastry chef or patissier (pa-tees-see-ay). Prepares baked goods- pastries, desserts, and
breads.
• Relief, swing or tourmant (tour-non). Capable of handling any station in order to relieve one
of the other chefs.
SUMMARY

Planning meals that are both psychologically and physiologically

satisfying requires a basic knowledge of food preparation, nutrition,
and presentation strategies. Effective meal management, whether for
a household, an institution, or a restaurant, involves efficient
management of resources such as money, time and energy.

Food-service management must set goals, determine what is

needed to achieve them, and mobilize people toward these goals.
Division of labor is central to good organization. Brigade de cuisine is
a system of dividing a kitchen into stations supervised by chefs with
expertise in specific areas: sauce, fish, vegetable, soup, roast, pantry,
pastry, relief.
Congrats you made
it in the end of the
1 Topic!
st
 Let’s have a quiz!
Mechanics: Bring out ½ sheet of pad paper, crosswise. Answer the following.
A.
1. It can occur primarily at homes, restaurants, and cafeterias, but may occur anywhere.
2. used to include all the decision making and all of the hand and foot work that meals entail.
3. The factor of meal management that allocates time for meal planning, cooking, and clean-up in a busy schedule.
4. He/ She oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training, and
overseeing kitchen staff, and ensuring a high-quality cost-effective product.
5. He/ She is responsible for overseeing food preparation and catering events and ensuring high- class quality and
constituency at all times.
6. The chef that is in charge of cold food, like chilled soups, fruit, salads, pates, caviars, and some cold desserts.
7. Responsible for meat dishes, particularly if they are roasted or braised.
8. Capable of handling any station in order to relieve one of the other chefs.
9. Specializes in preparing grilled, broiled or deep-fried meats, poultry and seafood.
10. Prepares baked goods- pastries, desserts, and breads.

B.
Discuss the difference between a commercial food-service organizations and hospital-service
organization.
 Lesson 2: Meal Planning and Nutrition

Meal planning includes types and amounts of food, incorporating dietary fiber,
understanding proper serving sizes, management of eating out and special
occasions, as well as incorporating favorite recipes.

Nutrients and their Sources

There are seven main classes of nutrients that the body needs. These are
carbohydrates, proteins, fats, vitamins, minerals, fiber and water. It is important that
everyone consumes these seven nutrients on a daily basis to help them build their
bodies and maintain their health. Deficiencies, excesses and imbalances in diet can
produce negative impacts on health, which may lead to diseases.
 Lesson 2: Meal Planning and Nutrition

What is nutrition?
Nutrition is the study of food and how it affects the health and growth of the
body. Nutrients are substances found in foods that our bodies use to grow,
reproduce and survive.
Nutrition is about eating a regular, balanced diet. Good nutrition helps fuel our
body. The foods you eat supply nutrients our body need to maintain our brain,
muscle, bone, nerves, skin, blood circulation, and immune system. Proper nutrition
also helps protect you from illness and disease, such as heart disease, diabetes,
cancer, and osteoporosis.
 Lesson 2: Meal Planning and Nutrition
2 Classifications of Essential Nutrients
1. Macronutrients
‘Macro’ means large; as their name suggests these are nutrients which people
need to eat regularly and in a fairly large amount. They include carbohydrates,
fats, proteins, fiber and water. These substances are needed for the supply of
energy and growth, for metabolism and other body functions. 25

2. Micronutrients
As their name indicates (‘micro’ means small) micronutrients are substances
which people need in their diet in only small amounts. These include minerals
and vitamins.
 Lesson 2: Meal Planning and Nutrition
Macro-nutrients
1. Carbohydrates
Carbohydrates are referred to as energy-giving foods. They provide energy in the form of
calories that the body needs to be able to work, and to support other functions. .
The main sources of carbohydrates are bread, wheat, potatoes of all kinds, maize, rice,
cassava, ‘shiro’, pasta, macaroni, ‘kocho’, banana, sweets, sugar cane, sweet fruits, and
honey. Other foods like vegetables, beans, nuts and seeds contain carbohydrates, but in
lesser amounts.
Classification of carbohydrates
• Monosaccharides and disaccharides are referred to as simple sugars or simple
carbohydrates that our body can easily utilize. For this reason, people with diabetes
mellitus shouldn’t eat too many of these carbohydrates. Examples include sugar, honey,
sweet fruits and sugar cane.
• Polysaccharides are called complex carbohydrates and they need to be broken down
into simple sugars to be used by our body. They can be consumed by diabetic patients
without restriction. Examples include starch and cellulose. 24
 Lesson 2: Meal Planning and Nutrition
Examples of Carbohydrates:
Beans and legumes
Fruits like apples, berries, and melons
Rice and grains
Breads
Vegetables such as corn, lima beans, peas and potatoes
 Lesson 2: Meal Planning and Nutrition
2. Proteins 23
Proteins are needed in our diets for growth (especially important for children,
teens and pregnant women) and to improve immune functions. They also play
an important role in making essential hormones and enzymes, in tissue repair,
preserving lean muscle mass, and supplying energy in times when
carbohydrates are not available.

The main sources of proteins are meats, chicken, eggs, breastmilk, beans,
ground nuts, lentils, fish, cheese and milk.
 Lesson 2: Meal Planning and Nutrition
3. Fats and oils ( also known as Lipids)
Fats and oils are concentrated sources of energy and so are important nutrients for young
children who need a lot of energy-rich food. Fats can also make meals more tasty and
satisfying. Fat is found in meat, chicken, milk products, butters, creams, avocado, cooking
oils and fats, cheese, fish and ground nuts. 22

Classification of fats
Fats are classified into saturated and unsaturated fats.
• Saturated fats (the “bad” kind) are usually solid at room temperatures. Eating too
much saturated fat is not good for a person’s health, as it can cause heart and blood
vessel problems.
• Unsaturated fats (the “good” kind) are usually liquid at room temperature. These types
of fats are healthy fats. Examples include fats from fish, oil seeds (sesame and
sunflower), maize oil and ground nut oil and breastmilk. 21
.
 Lesson 2: Meal Planning and Nutrition
4. Water
Water is essential for life. We need water for a number of reasons:
 For the body to make cells and fluids such as tears, digestive juices and
breastmilk
 For the body to make sweat for cooling itself
 For essential body processes — most take place in water
 For keeping the lining of the mouth, intestine, eyelids and lungs wet and
healthy
 For the production of urine, this carries waste from the body.
 Lesson 2: Meal Planning and Nutrition
5. Fiber
Fiber is a mixture of different carbohydrates which are not digested like other
nutrients but pass through the gut nearly unchanged. Foods rich in fiber are
‘kocho’; vegetables like cabbage, ‘kosta’, carrots, cassava; fruits like banana
and avocado; peas and beans; whole-grain cereals like wheat flour and refined
maize or sorghum.
Fiber should be included in the diet for the following reasons:
• Fiber makes food bulky or bigger — this can help a person who is
overweight to eat less food
• Fiber makes the faces soft and bulky; this can help prevent constipation
• Fiber slows the absorption of nutrients, so it helps nutrients to enter the
blood stream slowly.
 Lesson 2: Meal Planning and Nutrition
MICRONUTRIENTS

1. Vitamins 18
Vitamins are groups of related substances present in small amounts in foodstuffs and are
necessary for the body to function normally. Vitamins are also called protective foods.
They are grouped together because, as their name implies, they are a vital factor in the
diet.
Classifications of vitamins 19-20
Vitamins are classified into two groups:
• Fat soluble vitamins (vitamins A, D, E and K) are soluble in fats and fat solvents. They
are insoluble in water. So these are utilized only if there is enough fat in the body.
• Water soluble vitamins (vitamins B and C, and folic acid) are soluble in water and so
they cannot be stored in the body.
VITAMINS

1. Vitamin A (Retinol)
A fat soluble vitamins that is naturally present in many foods.
Vitamin A is important for normal vision, the immune system, reproduction, and
growth and development. Vitamin A also helps your heart, lungs, and other
organs work properly. 17

Sources:
Carrots PROSPumpkin CONS
Sweet potatoes Butternut squash
Spinach bell pepper
Liver broccoli
Cantaloupe Tomatoes
Egg Milk
Mango Leafy greens
2. B Vitamins
B vitamins play a vital role in maintaining good health and well being. As the building
blocks of a healthy body, B vitamins have a direct impact on your energy levels, brain
function, and cell metabolism. 13

B Vitamins
a. B1 (Thiamine)- helps the body change the carbohydrates into energy.
b. B2 (Riboflavin)- works as an antioxidant, fighting damaging particles in the body known
as free radicals. 16
c. B3 (Niacin)- helps improve circulation, and it has been shown to suppress inflammation.
d. B5 (Pantothenic acid)- Critical to PROS
manufacture redCONS
blood cell(RBC) as well as sex and
stress- related hormones produced in the adrenal glands, small glands that sit atop the
kidneys. 14
e. B6 (Pyridoxine)- important for normal brain development and for keeping the nervous
system and immune system healthy.
f. B7 (Biotin)- helps the body metabolize fats, carbohydrates, and protein.
g. B9 (Folic Acid)- breaks down homocysteine, an amino acid that can exert harmful effects
in the body if it is present in high amounts. 15
h. B12 (Cobalamin)- helps keep your body’s blood and nerve cells healthy and helps make
DNA, the genetic material in all of your cells.
VITAMINS
3. Vitamin C (Ascorbic Acid)- a water soluble nutrient found in some foods. It
acts as an antioxidant, helping to protect cells from the damage caused by free
radicals. Free radicals are compounds formed when our bodies convert the food
we eat into energy. 12

Sources:
Citrus ( oranges, kiwi, lemon, grapefruit)
Bell peppers
Strawberries PROS CONS
Tomatoes
White potatoes
Broccoli, brussels sprouts, cabbage, cauliflower
VITAMINS
1. Vitamin D (Calciferol)- It is a fat soluble vitamin that has long been known
to help the body absorb and retain calcium and phosphorus: both are
critical for building bone. It can reduce cancer cell growth according to
laboratory studies. Can help control infections and reduce inflammation.
11

Sources:
Sardines PROS CONS
Beef liver
Tuna fish
Salmon
Orange juice fortified with vitamin D
Dairy and plant milks fortified with vitamin D
VITAMINS
1. Vitamin E (Tocopherol)- prevents and reverse various disease complications due
to its function as an antioxidant, its role in anti-inflammatory processes, its
inhibition of platelet aggregation and its immune-enhancing activity. 7
Sources: 8-10
Sunflower seed
Almond
Spinach
Avocado
Peanuts
Broccoli PROS CONS
Wheat germ oil
Kiwi
Mango
Tomatoes
Egg
Sweet potato
Asparagus
Leafy greens
VITAMINS
1. Vitamin K (Phylloquinone)- helps to make various proteins that are
needed for blood clotting and the building of bones. 6

Sources:
Cheddar cheese
Brussel sprouts
Green tea
Turnip greens
Oats
PROS CONS
Spinach
Soybeans
Cauliflower
Cabbage
Broccoli
MINERALS 1-5
Are substances that people need to ensure the health and correct working of their soft tissues,
fluids and their skeleton.
1.Potassium – is used to help kidneys, heart, muscles, and nervous system work properly.
2.Sodium- helps nerves and muscles to function and helps your body regulate fluid levels.
3.Calcium- is used to form bones and teeth. Sources: milk, cheese and dairy products
4.Phosphorus- contributes to healthy bones and teeth and plays a role in forming DNA and RNA
5.Magnesium- supports muscle and PROSnerve function andCONS
used in energy production
6.Zinc- helps your immune system and metabolism function. Sources: fish, breastmilk, meat, beans
7.Iron- needed to form red blood cells, which carry oxygen throughout the body. Sources: eggs,
bread, green leafy vegetables, pulses, fruits
8.Fluorine- helps to keep teeth strong. Sources: water
9.Iodine- for normal metabolism of cells. Sources: iodized salt, sea vegetables, yogurt, cow’s milk,
eggs, and cheese
Water
Water is essential for many bodily functions since human bodies are made up
of around 60% water. It helps your body keep a normal temperature, lubricates joints,
protects your spinal cord, and helps you get rid of wastes through sweating, urinating,
and bowel movements.

PROS CONS
QUIZ
PROS CONS
What is a Meal Planning?
• It is the action of deciding meals in advance using your schedule, preferences, foods on
hand, seasonal produce, sale items, etc. Consequently, meal planning usually leads to
grocery shopping once a week, for only the items needed and having other involved in
creating the menu.
• Meal Planning is the process of building a weekly menu to best suit the nutritional needs.
• A method of planning what to eat throughout the day, much ahead of time, and then
ideally preparing the meal for the week.

PROS
What is Menu planning in Food Service? CONS
• Menu planning in food service means planning a menu for the restaurant, or a food
service establishment. A menu is a detailed list of options offered to the customer when
they come to eat or drink at the restaurant or bar.
• Menu planning in food service helps the chef take charge of the kitchen, keep a tab on
available ingredients, and help the restaurant make a profit.
Benefits of Meal Planning 9

1. Healthier meals make achieving health goals easier.

2. Better diabetes management
3. Make grocery shopping easier.
4. More insight on what you are eating.
5. Better time management.
6. Budget- friendly.
7. Cooking skills. PROS CONS
8. Stop stress or boredom snacking.
9. Reduction of food wastage.
Meal planning is important because it helps to know in advance the
time taken to cook the recipes, have the ingredients, know the likes
and dislikes of the people eating the meals, and the days and times
they’d be available to eat them. The biggest reason what is it
important is because it saves time, money, and space in the kitchen
pantry. It also helps prepare healthy well-thought- out meals for family.
PROS CONS
 PERSONS INVOLVED IN MEAL PLANNING
HOME HOSPITAL COMMERCIAL ESTABLISHMENT
People
Mother/ Father involved in Meal Planning
Dietitians Head Chef( Chef de Cuisine)
Elder sister/ Elder brother Nutritionists Cook

Head Chef (Chef de Cuisine)- They are responsible for creating menus, controlling
kitchen costs, and managing the kitchen staff. Some head chefs leave the cooking to
the sous chef and the rest of the team, while others are more hands-on and prefer to
be involved in the day-to-day cooking activities.
PROS CONS
RISK CONDITIONS OF OVERWEIGHT/ OBESE PEOPLE
1.Hypertension- a cardiac chronic medical condition in which the systematic arterial blood pressure is elevated. 6
Causes:
adrenal gland disorders
Heart problem affecting blood vessels present at birth (congenital heart defect)
Illegal drugs, such as cocaine and amphetamines
Kidney disease
Obstructive sleep apnea
Some medications, including birth control pills, cold and sinus medicines, over-the-counter pain relievers containing
caffeine, and some prescription drugs
Thyroid disease
Risk Factors:
Obesity or being overweight Family history of high blood pressure
Not being physically active Diet high in salt (salt) or low in potassium
Tobacco
PROS CONS
Drinking too much alcohol
Certain chronic condition Age
Race
Complications:
Elevated blood pressure can worsen and develop into long term high blood pressure as a health condition. Hypertension
can damage body organs. It increase the risk of heart attacks, heart failure, strokes, aneurysms and kidney failure.
Preventions; 7-8
The same healthy lifestyle changes recommended to treat elevated blood pressure also help prevent it. Eat healthy
foods, use less salt, don’t smoke, exercise regularly, maintain a healthy weight, avoid or limit alcohol and manage stress.
2. Dyslipidemia- is a general term that refers to the abnormal level of one or more kind of lipids in your blood.
The blood contains 3 types of lipids: 1-3
High density lipoprotein (HDL)- good cholesterol because it helps remove LDL from your blood.
Low density lipoprotein (LDL) – bad cholesterol because it can build up and form clumps or plaques in the wall of your arteries. Too much plaques in the
arteries of the heart can cause heart attack.
Triglycerides- come from the calories we eat but don’t burn right away. Triglycerides are stored in fat cells. They’re released as energy when you need
them. If you eat more calories that you burn, you can get a build up of triglycerides.

Types of Dyslipidemias:
Primary Dyslipidemia 4-5
1. Familial combined Hyperlipidemia- the most common inherited cause of both high LDL cholesterol and high triglycerides. If you have familial
combined hyperlipidemia, you could develop these problems in your teens or 20s. You’re also at a higher risk for early coronary artery disease, which can lead to a
heart attack.
2. Familial Hypercholesterolemia and Polygenic Hypercholesterolemia- these are both characterized by high total cholesterol. The total cholesterol
(HDL+LDL) along with half of triglycerides level.
3. Familial Hyperapobetalipoproteinemia- this conditions means you have high levels of apolipoprotein B, a protein that is part of your LDL cholesterol.
4. Hyperlipoproteinemia- is a condition that can be primary or secondary. The body has difficulty breaking down LDL cholesterol or triglycerides.

Secondary Dyslipidemia PROS CONS

Causes:
Obesity- excess weight around the waist
Diabetes
Hypothyroidism
Alcohol use disorder, also known as alcoholism
Polycystic ovary syndrome
metabolic syndrome
excessive consumption of fats, especially saturated and trans fat
cushing’s syndrome
Inflammatory bowel disease, commonly known as IBS
Severe infections, such as HIV
 Symptoms:
High cholesterol doesn’t have obvious symptoms.
Dyslipidemia can lead to cardiovascular diseases.

Cause and who’s at risk?

1. Cigarette smoking
2. Obesity and sedentary lifestyle
3. Consumption of foods high in saturated fat and trans fat
4. Excessive consumption of alcohol can contribute to higher triglycerides levels.
5. You’re at a higher risk of primary dyslipidemia if one or both of your parents had dyslipidemia.
6. Advancing age is also a risk factor for high cholesterol
7. Person with type 2 diabetes
8. Hypothyroidism
9. Chronic kidney disease

How can it diagnosed?

PROS CONS
A simple blood test that checks for LDL, HDL, and triglycerides will reveal whether your levels are high, low, or in a healthy range. These
numbers can change year to year, it is recommendable if you do the blood tests annually.
3. Type 2 diabetes- a non-insulin dependent type of diabetes. A group of metabolic diseases in which a person has high blood sugar, either
because the body does not produce enough insulin, or because cells do not respond to the insulin that is produced. It is a lifelong disease
that keeps your body from using insulin the way it should. Type 2 diabetes can affects kids and teens, mainly because of childhood obesity.
Symptoms:
Being very thirsty
Peeing a lot
Blurry vision
Tingling or numbness in your hands or feet
Fatigue/feeling worn out
wounds that don’t heal
yeast infections that keep coming back
Feeling hungry
Weight loss without trying
getting infections
If you have dark rashes around your neck or armpits, see your doctor. It can be a sign that your body is becoming resistant to
insulin. (acanthosis nigricans) PROS CONS
Types of Diabetes:
1. Type 2 diabetes
2. Type 1 diabetes- autoimmune disease
3. Gestational Diabetes
Causes of Type 2 diabetes:
1. Genes
2. weight/ obesity
3. Metabolic syndrome – abdominal obesity, high blood pressure, impaired fasting glucose, high triglyceride levels, Low HDL
4. Too much glucose from your liver
5. bad communication between cells
Risk Factors of Type 2 diabetes

1. Age- 45 older
2. Family
3. Ethnicity- African American, Alaska Native, Native American, Asian American, Hispanic or Latino, Pacific
Islander American
4. Insulin resistance
5. Prediabetes
6. Heart and blood vessel disease
7. High blood pressure, even if it’s treated and under control
8. Low HDL (Good) cholesterol
9. High triglycerides
10.Being overweight or obesity PROS CONS
11.Gestational diabetes while you were pregnant
12.Depression
13.Getting little or no exercise
14.Smoking
15.Stress
16.Sleeping too little or too much
How to diagnose type to diabetes?
1. A1c –its an average percent of your blood glucose over the past 2 or 3 months.
2. Fasting plasma glucose- this is also known as fasting blood sugar tests. It measures your blood on an empty
stomach. You won’t be able to eat or drink anything except water for 8 hours before the test.
3. Oral glucose tolerance test (OGTT)- This checks you blood glucose before and 2 hours after you drink
something sweet to see how you body handles the sugar.

How to treat Type 2 Diabetes

4. Lifestyle changes
5. Healthy eating
6. Exercise
7. Watch your blood sugar levels
8. Medication ( Metformin: Fortamet, Glucophage, Glumetza, Riomet)
PROS CONS
Type 2 Diabetes Complications related to:
9. Heart and blood vessels blockage
10. Kidney related disease
11. Blindness
12. Nerves
13. Skin
14. Pregnancy
15. Sleep
16. Hearing
17. Brain
Type 2 Diabetes Prevention

1. Lose weight
2. Get active
3. Eat right
4. Quit smoking

PROS CONS
4.Sleep Apnea- a sleep disorder characterized by abnormal pauses in breathing or instances of
abnormally low breathing during sleep. It is a condition that causes to stop breathing while you’re
sleeping. The word apnea comes from the Greek word for “breathless”. This happens either because
of blockage of your airway or because your brain doesn’t correctly control your breathing.

Who does sleep Apnea affect?

Sleep Apnea can happen to anyone, ranging from infants and children to older adults. Obstructive
sleep apnea is more common in certain circumstances and groups of people:
1. Before age 50, its more common in men and people assigned male at birth (AMAB). After age 50, it
affects women and people assigned female at birth (AFAB) at the same rate.
2. People are more likely to develop it as they get older
3. Having excess weight or obesity strongly increases the risk of developing it.
4. It’s more common in people who are Black, Hispanic or of Asian
PROS CONSdescent.
5. People who take opioid pain medications.
6. Adults over 60 years old
7. People with heart conditions

How common is sleep Apnea?

Sleep Apnea is uncommon but widespread. Experts estimate it affects about 5% to 10 % of people
worldwide.
SLEEPING STAGE
1. Stage 1 (Light Sleep)- this is a short stage that begins right after you fall asleep. It accounts for about 5% of your total sleep time.
2. Stage 2 (deeper Sleep)- This stage is deeper and makes up about 45% to 50% of all the time you spend sleeping (this number goes up as you get
older).
3. Stage 3 (Slow wave sleep)- this is the deepest sleep stage making up about 255 of the time you spend sleeping. It’s very hard to wake someone u
in stage 3 sleep, and waking up directly from it usually causes “sleep inertia, “ a state of “mental fog” and slowed thinking. Parasomnias like sleep
walking and sleep talking happen in this stage.
4. REM sleep- This stage is when you dream. When a person is in REM sleep, you can see their eyes moving beneath their eyelids.

Types of Sleep Apnea

5. Mild Sleep Apnea – 5 to 15 apnea or hypopnea events per hour. However, healthcare providers consider symptoms at this level. If you don’t have
other symptoms, they may not consider it severe enough to treat.
6. Moderate Sleep Apnea- People with moderate sleep apnea have between 15 and 29 events per hour. That means a person who sleeps eight hou
stops breathing and/ or wakes up between 120 and 239 times.
7. Severe sleep Apnea- people with severe sleep apnea wake up 30 or more times in an hour that means they stop breathing and/ or wake up 240
times or more during a full eight hours of sleep. PROS CONS
Symptoms and Causes
8. Feeling tired or even exhausted when waking up. Even after a full night’s sleep, people with sleep apnea commonly feel extremely tired.
9. Daytime sleepiness. In more severe cases, this can cause drowsiness during driving, working or other activities.
10.Snoring. A common feature with sleep apnea (but it isn’t something that happens in all cases). You can also have sleep apnea without snoring at
11.Mood changes. Depression and anxiety are common symptoms of sleep apnea.
12.Disruptions in brain function. Theses can include memory loss, trouble concentrating or other brain-related issues.
13.Waking up repeatedly in the middle of the night
14.Pauses in breathing while sleep that others witness.
8. Unusual breathing patterns
9. Insomnia
10. Night sweats and feeling restless at night
11. Waking up feeling short of breath or like you’re choking.
12. Headaches

Causes:
1. Heart failure
2. Low blood oxygen levels (hypoxia)
3. Nervous system damage

What tests will be done to diagnose sleep apnea?

4. Overnight sleep study (polysomnogram)
5. Home sleep apnea testing

How will we treat sleep apnea? PROS CONS

6. Conservative (nonmedical) treatments
7. Positive airway pressure and adaptive ventilation devices
8. Oral appliances (mouthpieces)
9. Nerve stimulators
10.Surgery
11.Medications
5. Coronary Heart Disease- refers to the failure of coronary circulation to supply adequate circulation to cardiac muscle and
surrounding tissue.
- a type of heart disease where the arteries of the heart cannot deliver enough oxygen- rich blood to the
heart.
- caused by plaque build up in the wall of the arteries that supply blood to the heart (coronary arteries)

*Plaque- is made up of cholesterol deposits. Plaque build up causes the inside of the arteries to narrow overtime.
This process called atherosclerosis.

Symptoms:
1. Angina or chest pain caused by the heart can fed like pressure, squeezing indigestion, burning, or tightness
2. Cold sweats
3. Dizziness
4. Light- headedness
5. Nausea or a feeling of indigestion
PROS CONS

Prevention of Coronary Heart disease

1. Eat healthy, balanced diet
2. Be more physically active
3. Keep to a healthy weight
4. Give up smoking
5. Reduce your alcohol consumption
6. Keep your blood pressure under control
7. Keep your diabetes under control
8. Take prescribed medicine.
What are the 3 early warning signs of heart disease?
1. Chest pain, chest tightness, chest pressure and chest discomfort (angina)
2. Shortness of breath
3. Pain in the neck, jaw, throat, upper belly or back
4. Pain, numbness, weakness or coldness in the legs or arms if the blood vessels in those body areas
are narrowed.
How is coronary heart disease treated?
5. Lifestyle changes, such as regular exercise and stopping smoking.
6. Medicines
7. Angioplasty- where balloons and stents are used to treat narrow heart arteries.
8. Surgery PROS CONS
6. Gallbladder disease- involves gallstones and mild inflammation. In such cases, the gallbladder may become scarred and stiff. Symptoms of
chronic gallbladder disease include complaints of gas, nausea and abdominal discomfort after meals and chronic diarrhea.

Types of Gallbladder Disease:

1. Cholecystitis- inflammation of the gallbladder
2. Gallstones
3. Chronic acalculous gallbladder disease
4. Gangrene or abscesses
5. Tumor of the gallbladder and bile ducts

Symptoms:
6. Intermittent pain called biliary colic can last to days
7. Pain frequently increases when drawing a breath.
8. Fever
9. Chills
10.Nausea PROS CONS
11.Vomiting
12.Jaundice
13.Dark urine, lighter stools or both
14.Rapid heartbeat and abrupt blood pressure drop

Can detect thru:

15.Blood tests
16.Ultrasound and other imaging techniques

Treatment
17.Surgery
18.Medicine
GUIDELINES FOR MEAL PLANNING
1. Give yourself time to plan
2. Check what you have
3. Include some of your favourite meals
4. Use up your leftovers
5. Cook in bulk
6. Make your ingredients work.

GUIDELINES FOR HEALTHY EATING

7. Eat variety of foods
8. Maintain ideal weight
9. Avoid too much fat, saturated fat, and cholesterol
10.Eat food with adequate starch and fiber.
11.Avoid too much sugar
PROS CONS
12.Avoid too much sodium
13.If you drink alcohol, do so in moderation.
 What is a menu?

• Menu is the statement of food and beverage items available or provided by

food establishments primarily based on consumer demand and designed to
achieve organizational objectives.
• It represents the focal point around which components of food service
systems are based.
• The menu is designed carefully what the outlet wants to cater for, keeping
in mind the type of clientele.PROS CONS
• The main advantage of a well planned menu is that it leads to consumer
satisfaction. It also helps to motivate the employees for responsible and
successful service.
 MENU DEVELOPMENT
The menu is the food service operation's plan for meeting the needs and expectations of its
guests. It is perhaps the most significant element in the execution of the food service enterprise.
It dictates staffing, equipment, space layout, and investment requirements. It lists items that
customers will desire and appreciate. The menu therefore, is the product plan for a restaurant
and as such, is the biggest determinant of whether it will achieve a profitable return on
investment. Conventional wisdom holds that the more items there are on the menu, the better
customer needs and expectations can be satisfied. Therefore, an extensive menu is ideal. In fact,
the opposite is true in many cases. A limited menu is frequently more profitable than an
extensive menu because a limited menu is far easier to "position in the mind of the
potential customer than an extensive menu. Doing a few menu items exceptionally well is
usually more effective than trying to do a lot of mediocre items. The latter often results in being
PROS A smallerCONS
known for doing nothing special or remarkable. menu refines the operation's focus so it
can operate in a disciplined and efficient manner. Menus typically state prices for food and
beverage items. Pricing, like menu item selection, should demonstrate a clear understanding of
the market segment served by the food service operation, Prices that are too high will not
generate perceived value in the eyes of the customers. Pricing has an effect on profits, and
prices that are too low will threaten the operation's financial survival. Setting prices for menu
items is a balancing act. It is important to emphasize that menu pricing, like menu item selection,
ultimately will be judged by the customer.
The menu and the concept of a food service operation are closely related. Ideally, the menu
items and prices closely fit the concept.
MENU DEVELOPMENT
• In developing a menu, the concept of the restaurant must be
considered. The success of menu development depends on the
customer, competition knowledge, and planning.
• Sometimes the menu evolves over time as a restaurant's business
plan is refined. In other cases, the concept comes first and the
menu comes later.
PROS CONS
• There are instances where the menu may be the guide that directs
the restaurant toward a particular concept.
• The menu also holds the key in knowing who is responsible for
preparing certain dishes and how those dishes will be served to
the customer. The choices that guide your menu call for certain
types of advance preparation to help the manager adjust to the
workflow.
MENU TYPE
Once the menu is determined, decisions about purchasing, labor skill levels, and pricing
can be made. Menus can stay the same each day (this is called static or standard menu),
change each day, or be a combination of the two. Most of the menus commonly used in
the food service industry are either standard or combination. Standard menus are could
affect the operators’ cost in different ways.
Two Main Types of Menu
1. A la Carte- is a French word means "in the style of the card/board" These menus are
a list of all dishes catered by the establishment; hence, the choice is wide. Items are priced
individually, from which select them to compose their menu. The total charge is the sum of
individual prices of dishes. Dishes are cooked to order and guests may have to wait for
PROS CONS
service. The number of courses on a a la carte menu and the choices within courses
depend upon the establishment.
2. Table d hote (tab-luh-doht)- means the "table of the host”. It is a meal divided into a
set number of courses with limited or no choice. The selling price is fixed and all dishes
are usually ready at a set time. Menus are changed daily and have the price mentioned
therein
 Classification of Menus
Standard Menu
This type of menu offers the same selection of menu items from day to day.
The advantage is that the sales record makes future sales easier to predict. When
or are accurate, expenses due to waste from over production of a menu item can
be minimized.
Amount of ingredients to purchase can be more accurately predicted, resulting in
less spoilage and fewer pesos tied up unnecessarily in inventory.
It simplifies culinary processes and employees can be trained on production
consistency.
The customers know what PROS to expect becauseCONS they may be returning to their
favorite menu item.
One drawback is that it offers little opportunity for use of excess production.
A standard menu may not be cost-effective when the cost of ingredients rise, since
the management may not react quickly enough to change he menu to reduce cost.
The same is true if management cannot quickly take advantage of inexpensive
items that could benefit profitability.
Combination Menus
It offers the manager the flexibility to introduce new menu items
through a cycle menu or daily menu and to maintain some
amount of signature or standard menu items.
These signature items, the ones customers associate
specifically with the restaurant, constitute a "brand name:
Branding is a way for you to make a name in your market by
making a unique mark on the customers' perceptions.
PROS CONS
It will require daily taste testing and training tor both kitchen and
service staff.
They can create imbalances in equipment use and skill-set
requirements, depending on the menu of the day.
Specials
Once a special is determined, it must be communicated to the guest.
Attractive boards describing the special can be placed within view of
the seated guests.
Include a generic specials’ section in a prime place on the menu, or
use a clip-on to advertise the days specials.
Durable and attractive menu jackets can be purchased to hold menu
inserts.
Specials can be an excellent way to increase profits.
Chef's specials can be PROS
profitable items CONS
that are not on the current
menu.
They may be left over from different cuts of other menu items, or they
can be one of your vendor's best buys for the day.
The price of the specials must be at a higher profit margin than regular
menu items
Other Types of Menus
Californian Menu - It is a menu where all items are available throughout the day. For
example, eggs and bacon which are usually served for breakfast are available in the
evening. Steaks, which are normally available for lunch or dinner, are made available
for brunch, etc.
Set Menu - These are special-function menus which are produced for a special
occasion such as a banquet or a party. They are fixed or set in content and price and
agreed between a caterer and a customer before the function. The function could be
a formal sit-down meal or a buffet.
Card of the Day - It offers choices available only for a particular day. It allows a chef
PROS CONS
to offer a list of specials or variations in addition to a pre-printed à la carte menu. It
can also be used as a table d' hote menu prepared for one day alone.
Cyclic Menu - It is a group of menus, which is rotated on a set cycle. Such a menu is
usually used in an institutional sector of an industry, like hospitals, prisons, on
airlines, and in employee food service operations, etc. It is used to avoid boredom for
both customers and staff. It is also used to ensure that the diet of people eating in
institutions is sufficiently varied to be healthy. Menus should not be designed to a
seven-day cycle as this leads to predictability.
Children's Menu - The main purpose of this type of a menu is to keep
children occupied by providing them some sort of activity. It can be in the
form of a puzzle or a game. It should have items, which are smaller in
portion and can be served quickly.
Club Menu - These menus usually consist of short-order items and a few
specials. Club members expect full service for lunch with wider selection
for dinners. Service is more familiar and pricing does not reflect large profit
margins.
Ethnic Menu - It includes items which reflect a particular geographical
PROS CONS
area and may be traditional in terms of design with translations in English
for a wider audience.
PROS CONS
 FACTORS TO CONSIDER WHEN PLANNING A MENU
1. The Type of Menu - It is an important factor that determines menu
planning. Menu planning can be both meaningful and purposeful only
when it is confirmed beforehand whether the menu being planned is for
table d'hote or a la carte.
2. The kind of Meal - The kind of meal and the nature of a function also
play a crucial role in defining and determining a menu. It is also important
to consider if it is for lunch, snacks, dinner, etc.
3. Type of Customers - PROS CONS
It affects the type of food to be served. Menu
planners have to ascertain whether customers concerned are young, old,
infirm (sick, in poor health), athletic, and so on.
4. The Capability of the Kitchen Staff - The capability of the kitchen staff
and the type of kitchen also play an important part in menu compilation as
these would depend on the equipment available. Methods of cooking
should vary and suit the best possible use of equipment and staff
available.
5. Style of Presentation and Garnish - This will define the ability of the chef on plating
and using of different garnishes. The color, balance, and the complimentary taste of the
garnish must be considered. It also depends on the waiter's ability to present and serve
dishes. This, in tum, affects the standard of the establishment. The type of equipment
and decor are also considered.
Colored or patterned chinaware may affect the appearance of certain foods. Sizes of
serving dishes are important when garnishes are elaborate as they control the portion
and, consequently, the cost. The amount of chinaware and silverware must suffice for
the menu offered.
6. Stipulated Prices - Foods should be chosen to conform to the price, Expensive
items are not featured on low-priced menus and vice versa. Food costs are generally
PROS
maintained below 40% of price.
CONS
7. Season - It is important when menus are compiled in advance as climatic
conditions can affect the suitability of certain dishes. Moreover, seasonal availability of
ingredients affects prices and quality. Food items that are not in season tend to have
higher prices and poor quality. & Supplies - Maximum use should be made of foods in
season. Frozen or processed foods are also used extensively, Foods in store should be
used before ordering fresh supplies. Commodities with rapid turn-over should be easily
obtained and some items may be easily recycled.
9. Balance - A proper balance should be struck between various features of
a menu. Basic ingredients should not be repeated. The following points
must be considered to effect a fine balance in any menu (George &
Chatterjee 2008):
a. Avoid repeating words when writing the menu.
b. Food with the same colors should not be repeated.
c. Menus should start with light dishes, progress to more substantial items
and finish with a light course.
d. Textures should be different
e. Sauces should vary
PROS CONS
f. Garnishes using traditional names be correct
g. Ingredients must be maintained or balanced specially on table d'hote
menus. Nutritional requirements of persons engaged in light or heavy work
must also be considered.
h. Color is the most important factor considered in presentation of food.
Artificial colors, if used, must be in moderation Colorful garnishes improve
the appearance of drab-looking (dull, plain, colorless) food,
i. Wordings are of utmost importance in the preparation of a menu.
Certain points to be considered while writing a menu include:
Language must be easily understood.
French menus may be accompanied with English translations.
French wordings must have correct spellings and accents.
Only one language should be used. An exception can be made
here with regards to national dishes, which cannot be translated
and usually appear in the language of their origin.
The use of capital lettersPROSshould be CONS
systematic. These are used
generally for the first word in the term and for proper nouns.
Words used to describe dishes should agree in number and
gender.
Dishes named after persons or places follow the food.
The Customer may vary on the following:
1. Demographics: This refers to the age population, gender, income
group, etc. This may involve the choice of food menu that your target
market would likely to patronize. If there are a lot of 40 to 60 years old,
they may want to have healthier food menus like salad, fish, or more of
low-fat and low-sodium diet. Whereas if there are more of teenagers, it
will be the other way around. They may want a lot of fatty foods, like
French fries, burgers, soda, and the like.
PROS Social and
2. Socio-cultural influences: CONS cultural factors such as
religion, culture, and region are considered. If the restaurant will be
located where most of the populations are Muslims, it would be best if
your menu items are halal certified. If your target market would be 85%
Iglesia ni Cristo believers, avoid dishes with animal blood like dinuguan
(meat stew with blood of boar). Factors include vegetarianism, religion,
cultural influences, etc
3. Nutritional Requirements: Factors such as calorie content and RDA or
Recommended Daily Allowances are important when planning menus for schools
and hospitals, in the Philippines, there is a law that school canteens should not
offer junk foods.
Another proposal from our lawmakers is to have one vegetarian day" per week
in schools. According to the said proposal, all menu items to be offered on that
particular day must be vegetables. This is to orient the students to eat healthy
and nutritious foods.
4. Food Consumption, Trends, Habits, and Preferences: Ethnic groups,
PROS CONS
lifestyles of clients, and preferences for exotic cuisines are also considered.
When the South Beach Diet' mania came about there were a lot of restaurants
and chefs who offered delivery services the said diet from breakfast, snacks,
lunch, and dinner. Most of the clients were famous celebrities and personalities.
Budget Guidelines
Budgetary guidelines set by the management regarding food cost and sales forecasting need to be considered when planning a
menu. Expensive items on the menu should be balanced with less expensive dishes.
Equipment and Physical Facilities
Factors such as availability of workspace, tools, utensils, and equipment like freezer or oven space determine the menu selection.
The available plates, glassware, etc, for serving the dishes are also considered. For example, sizzling gambas or sisig must be
served on a sizzling plate.
Personnel
The skills of the staffs that will perform all the preparations and cooking procedures must be considered. If there are items to be
baked like cookies or brownies, somebody from the personnel should know how to bake.
Raw Materials
PROS CONS
Planning your menu should be based on the availability of the raw materials at an affordable price. Local products that are
abundant in your location would be more favorable than imported items that would require freight expenses.
Style and Type of Service and Menu
The menu should be planned based on the type of food service offered. If the target is a coffee shop, the style and type of service
and the menu would commonly be à la carte and American style (plated service).
PROCESS FLOW OF PLANNING AND DESIGNING MENUS
1. Analysis of the Market - This may refer to market segmentation, identifying target market, their needs and budget, and survey
of competition. This can be done by doing a market survey.
2. Designing Menus - The menu should be based on the results of the market analysis. The entire accomplished market survey
questionnaire must be tallied and summarized to come up with the results,
3. Preparing and Testing Recipes - This is the part for testing the quality and yield. Recipes for testing may be gathered based on
the result of the survey. Consider the value for money, the taste acceptance, and the forecasted profit.
4. Adjusting/Finalizing Recipes and Menus - Based on the results of recipe tests, make the necessary adjustments so that the
menu to be considered will be more acceptable to the target market
5. Calculating Recipe Cost and Prices - This should be based on a prescribed food cost budget. The result of the market survey
must also be considered. PROS CONS
6. Testing Acceptability/Salability of Menus/Recipes - This is the part for conducting menu analysis. Other people may be invited
to evaluate the menu. A dry-run operation may also be considered.
7. Menu Engineering and Menu Adjustment - This is based on the results of menu analysis. Depending on the results of the 6th
step, menu adjustments may or may not take place.
MARKET ANALYSIS
It is a process where the needs and demands of the target market are first analyzed. This will help in coming out with a menu
that is most acceptable to customers
Guidelines
1. Do market segmentation by identifying the various segments that constitute the market
Example:
By income: Market A-Elite, high-income group
B-Middle-income group like professionals
C-Lower middle, low-income group
2. Know the potential market. Consider the location, who are the most probable patrons? Where will they come from? How
PROS CONS
big is the possible share of the market, considering the proliferation of competitors?
3. Identify the target from the various segments. One can have a market mix or a combination of various segments for a
target market. Example: Menu for Class A, B, and C markets.
4. Make a study of the consumption patterns and budget of the target market like: How much usually spent for lunch or
dinner and snacks? What are their food preferences value meal, a la carte, packed lunch? What specific dishes would they
prefer-Japanese, Spanish, etc. Do they personally go to the restaurant or prefer delivery service?
Recipe Standardization and Costing
A standardized recipe is an important tool for maintaining excellent quality food and for controlling cost. The yield for an exact
quantity is calculated based on the predicted number and size of portions to be served. For example, if you cook 1kg of pork
adobo and portioned it at 100 grams per order, the yield for your dish may be good for 9 to 10 servings. Take note that it is
important to see the actual appearance of your dish in the service plate you will use as this will dictate the right amount of potions
you will serve. The recipe is tasted and tested in several trials until it has produced a product of the desired quality and quantity
Recipes must be recorded for future references. You may use a computer application or you may use index cards for easy
retrieval in the kitchen. The recipe file must not only cover the list of ingredients but also the accompaniments and the garnishes,
PROS CONS
as well as the exact information of weights and measures per ingredient and the cooking procedures There should be a quarterly
or semi-annually checking of the actual cost of the recipe
Advantages of a Standard Recipe
1. It will help in controlling food cost. Guesswork on the measurements of ingredients and wastages will be eliminated.
2 It will assure food quality. The desired taste and aroma will easily be achieved since all spices and seasonings are measured in
à standard way.
3. It will be beneficial to the management since their products will have a definite cost and a standardized quantity.
4 It makes the work of the cooks and bakers easier, especially it they have trainees or a newly hired cook of assistant.
5. It provides specific guide for the purchasers over or under stocking is avoided.
6. It will be easier to prepare the needed tools and utensils a

PROS
7. It means lesser time and trouble-free preparation and service,
CONS
8. It facilitates the training of newly hired cooks on proper cooking procedures. Nothing is left to chance when it comes to
preparation methods.
9. It makes management less dependent on the cooks or chef. As long as there is a recipe to follow, any Kitchen staff or even the
manager can prepare quality foods on their own
PROS CONS
Our Lunch Packages
 Our Commitment

Quality All Organic

We work with the best suppliers to make sure All ingredients we use are 100% organic and
you get beverages the top-quality dishes,, and fresh. Such approach makes our food a lot
service. healthier.

Tasty Diverse
Great and unforgettable taste of our dishes is Our team regularly updates the menus to
what attracts more and more clients to Plate. provide you with better food diversity
whenever you order.
 Vegetarian Market Segment

Supermarkets
Each dish focuses on creating a balance
between three aspects.

Specialty Stores
Each dish focuses on creating a balance
between three aspects.
ES ES S
IV U
T CK
T T A
N
A
S TI SN
E R B D
T S U SE
A
L T - B A Online Stores
Y EA T
IR M N Each dish focuses on creating a balance
A A
D PL between three aspects.
 Forms of Vegetarianism

Lacto-ovo-vegetarian Diet Pescetarian Diet

All ingredients we use are 100% organic and All ingredients we use are 100% organic and
fresh. Such approach makes our food a lot fresh. Such approach makes our food a lot
healthier. healthier.

Lacto-vegetarian Diet Vegan Diet

All ingredients we use are 100% organic and All ingredients we use are 100% organic and
fresh. Such approach makes our food a lot fresh. Such approach makes our food a lot
healthier. healthier.

Ovo-vegetarian Diet Flexitarian Diet

All ingredients we use are 100% organic and All ingredients we use are 100% organic and
fresh. Such approach makes our food a lot fresh. Such approach makes our food a lot
healthier. healthier.
 ACCORDING TO A STUDY, THERE ARE

More than 1,474

PLANT-BASED RESTAURANT IN THE US
 What is the Difference Between

Vegetarian and Vegan?

Healthy food to live a healthier Healthy food to live a healthier

life in the future. life in the future.

Healthy food to live a healthier Healthy food to live a healthier

VEGETARIAN VEGAN
life in the future. life in the future.

Healthy food to live a healthier Healthy food to live a healthier

life in the future. life in the future.

Does Not Eat

Meat
 Steps To Healthy Eating

Step 1 Step 2 Step 3

Choose A Food Select Delivery:

Package Customize the menu Address & Time
Vegetarianism, the theory or Vegetarianism, the theory or Vegetarianism, the theory or
practice of living solely practice of living solely practice of living solely
upon vegetables. upon vegetables. upon vegetables.
Start A New Lifestyle
1. Go Slowly
Each dish focuses on creating a balance between three
aspects.

2. Look for Tasty Substitutes

Each dish focuses on creating a balance between three
aspects.

3. Take Care Of Your Health

Each dish focuses on creating a balance between three
aspects.

4. Find Restaurants
Each dish focuses on creating a balance between three
aspects.
 Fruits
2019 Healthy food to live a healthier life in
the future.

Vegetables
Healthy food to live a healthier life in 2020 Healthy Foods To
the future.
Eat
Grains & Nuts Among some agricultural peoples, flesh eating has been
2021 Healthy food to live a healthier life in
infrequent except among the privileged classes; such people
have rather misleadingly been called vegetarians.
the future.

Healthy Fats
Healthy food to live a healthier life in 2022
the future.
 Vegetarianism In The World

North America South America

Vegetarianism, the theory or Vegetarianism, the theory or
practice of living solely practice of living solely
upon vegetables. upon vegetables.

Europe
Vegetarianism, the theory or
practice of living solely
upon vegetables.
Food Never
Tasted Better
Vegetarianism, the theory or practice of living solely
upon vegetables. All ingredients we use are 100%
organic and fresh. Such approach makes our food a lot
healthier.
Small Actions, Big
Changes.

Among some agricultural

peoples, flesh eating has
been infrequent except
among the privileged
classes; such people have
rather misleadingly been
called vegetarians.
 Join The Team

(803) 366-6628

316 WAYLAND RD ROCK HILL, SOUTH

CAROLINA (SC), 29732

WWW.COMPANYNAME.COM
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