Creation of a menu should include
- foods representing all of the food groups
- proper portion sizes
- moderate levels of sodium
- recommended daily allowances
- list of ingredients of menu items
- foods that are low in fat content
- consideration of age level and health status.
Process/Skill Questions:
- What protein foods would be included in breakfast? Lunch? Dinner?
- What foods would be high in calcium?
- What is the recommended amount of daily sodium intake?
- Why is it important to check the ingredients?
- What are some common food allergies?