eating plan research project, topic: Macrobiotic
The oral presentation rubric can be found after the project details and on the course syllabus.
As food service professionals there are many opportunities to be able to guide customers to the right menu items. If you are a chef you may want to have a couple of vegetarian or gluten free options in each section of the menu. You may see menus with icons next to dishes for heart healthy, GF and low sodium options.
If you are a server or FOH manager it is necessary to know the trigger ingredients in each dish. There are interesting job opportunities, not only in restaurants and hotels, but in hospitals, nursing homes, rehab centers and dialysis centers to name a few. You need to be aware of the dietary restrictions and preferences of your clients.
1. You are to create a PowerPoint presentation to accompany your oral presentation
2. Include an introduction about why people would be on this plan
3. Outline the main concepts of the plan
4. Mention any categories of food, ingredients or nutrients that are beneficial and foods that should be avoided
5. What are the pros and cons of the eating plan?
6. Mention if it is similar to any other eating plan
7. Are there offshoots or other adaptations of the plan?
8. What is the desired outcome?
9. Use at least 3 sources and cite the sources, make sure they are reputable or scientific
Examples: The Mayo Clinic, WebMD, the website for the diet, Nutrition Action Health Letter, Prevention Magazine, or any magazine that is devoted to the eating plan like Diabetic Living or Weight Watchers, Clean Eating Magazine
