How to Create a Healthy Menu

Sure, here are the answers: 1. Major factors for healthy menu planning include incorporating a variety of nutrient-dense foods, controlling portion sizes, limiting sodium, saturated fats and added sugars, accommodating food allergies and special diets, and using cooking techniques that emphasize the healthy qualities of foods. 2. Dietary guidelines are developed by government agencies to offer evidence-based advice on making healthy food choices. They provide recommendations for daily intakes of key nutrients, encourage consumption of fruits and vegetables, whole grains, lean proteins, and low-fat or fat-free dairy, and advise individuals to limit consumption of saturated fats, trans fats, added sugars, and sodium. 3. Menus serve several functions - they communicate meal options to diners, establish expectations for the dining experience, reflect the restaurant's brand and theme, and guide kitchen operations and inventory management. 4. Common menu types include à la carte, table d'hôte, degustation, and buffet, while menu classifications can vary based on meal occasion, cuisine type, dietary needs, and portion sizes. 5. Truth-in-menu guidelines require restaurants and foodservice establishments to accurately describe dishes on menus, including ingredients, portion sizes, and preparation techniques. This helps to prevent misrepresentations, prevent false advertising, and provide transparency to consumers.