Assessing value of each item in relation to the other

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assessing value of each item in relation to the other items, not individually The impact of the meal on daily intake of macronutrients, vitamins, and minerals. At least one concern related to fiber, monosaturated fats, polyunsaturated fats, saturated fat, cholesterol, sugar, or sodium The effect of portion size on nutritional value The value of the menu choices for the identified target market, even if that value is more indulgent based than health based.
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At least one possible recipe change that would improve the nutritional benefit without compromising taste appeal *You may use USDA Supertracker to review nutritional information or a nutritional analysis application of your choice. Individual items may be checked by the instructor for accuracy. **You may use MS Powerpoint to present the menu and use MS Word to submit the analysis. If doing so, annotate which slide is being referred to in the writing. For example: On slide four, the comparison of the loaded baked potato and loaded mashed potato shows that... GUIDELINES: Written communication: Written communication is free of errors that detract from the overall message. APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.
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Font and font size: Times New Roman, 12 point. Length: 2000 to 3000 words demonstrating learning, research, and analysis.
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