My part is to create a sample menu 1&2 in the project. The information is on the rubric attached.Analyze the menus that the team has selected based on the following criteria and provide rationales for
a. (a) healthy/unhealthy menu selections, (b) appropriate for nutritional requirements of age
group, and (c) the influence of cultural and regional food practices. Provide sample menus of
each. Topics/questions to help you develop your analysis include the following:
i. Are cultural menu selections healthy choices or not? That is, do they provide adequate proteins, fats, carbohydrates, vitamins, and minerals? ii. Is this selected age group getting the RDA in all nutritional aspects of each meal? Look at one full day, how about the entire week? iii. Explore the cultural and regional influences. What are the traditions and customs usually observed with regard to mealtime in this culture? How are these included in the current menu? Are they healthy influences? Why or why not? How could they be made healthy, if they are not? 9. Create a one‐day replacement sample menu of meals with healthier choices for each original menu. Each should include breakfast, lunch, and dinner options. Include age considerations, potential health concerns, cultural influences, and regional patterns. Include with each menu the nutritional components of your food choices. 10. Compare each original sample menu with its corresponding replacement menu and explain (a) why the team’s menus are better nutritional options for your two facilities, and (b) what nutritional benefits are being achieved for this age group. 11. Identify three barriers that may prevent the provision of optimally healthy meals for this age group. PLEASE follow the rubric.