Project Overview

In this multi-phase project you will create a cost efficient 3-day nutritionally balanced menu for Larry, a 35 year old construction worker, 510 in height, weighing 225 pounds with a family history of heart disease. The three phases include inventory procedures, menu planning techniques and completing a nutritional analysis. Each phase will include a short written reflection in addition to the final nutrition assessment and recommendation.

Emphasis on Course Guidelines
Emphasis of principles of food systems management and the application of the Nutrition Care Process as defined by the academy of Nutrition and Dietetics are outlined in the course syllabus:

To implement principles of food systems fiscal operations.
To demonstrate an example of the Nutrition Care Process.
To develop discipline specific skill sets such as nutrition assessment.
To implement food management and time management principles.
To provide opportunities for students to design menus and standardize recipes.
To apply food preparation techniques and menu development for diverse groups.
Learning Objective

The objective of this project is to learn inventory procedures, menu planning techniques, fiscal management and nutrition assessment.

phase I was done and what you need to do is phase 2 and phase 3.
Those files that I upload below is intro and phase 1. Please write according to those file.