1. Menu Planning

2. Questions to consider FactorPoints to consider WhoAge, gender, occupation, specific dietary needs etc. WhenTime of year, time of day etc. WhereVenue, space available, cooking or re- heating facilities etc. WhatTime of day, type of menu requested e.g. Sit down meal or buffet, special occasion etc.

3. Nutrients NutrientFunction ProteinGrowth and repair of body cells. Carbohydrates(starch and sugars) for energy and physical activity. FatsFor body warmth, energy and protection of body organs e.g. Kidneys. Vitamins & Minerals Protection against disease and to regulate the body functions. WaterFor body processes like digestion and for controlling body temperature. FibreFor the healthy working of the digestive system.

4. Age group Group of people Factors to consider Young children Protein for growth and development. Small, attractive portions of food. Introduce new foods slowly. Fatty and sugary foods should be avoided. Teenagers Good supply of protein for growth. Eating 5 portions of fruit and vegetables will encourage good skin. Fruit and vegetables are also high in vitamins and fibre and contain virtually no fat, so can help maintain a healthy weight. A good supply of iron is needed (menstruation). Fatty and sugary foods should be avoided and good habits encouraged for future.

5. Group of people Factors to consider Pensioners; Digestive problems, false teeth (chewing foods), arthritis (cutting foods) Protein to repair worn out body cells. Calcium and Vitamin D to maintain healthy bones and teeth. Iron to keep blood healthy. Extra fat (in winter) to provide body warmth. Fresh fruit and vegetables for good supply of vitamins. Hospital & residential homes High in vitamin C to help healing process. Reduce foods high in starch, sugar and fats, so that patients do not put on too much weight. Foods served in small, colourful portions.