Year

1995

Degree Name

Master of Science

Department

Graduate School of Health and Medical Sciences

Abstract

The catering service of an institution has the responsibility of meeting the residents' nutritional needs. Caterers require practical and specific guidelines to help them plan nutritionally adequate menus. Hence, the purpose of this project was to formulate a set of quantitative nutritional guidelines that would enable a central kitchen to classify menu items into diabetic, cholesterollowering and weight reduction diets. The central kitchen caters for several aged care settings and does not employ a dietitian.

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