We will be conducting a brief research on nutrient deficiency and excess disease.

A major goal of foodservice managers is to offer a variety of healthful, appealing, and high quality food to their customers. To provide customers with food that is good and good for them managers need a basic knowledge of proper nutrition to help them anticipate customer needs.

Guest on special diets often ask that menu items be changed in some way. Although this activity deals with nutrient deficiencies and excesses, it will help you to identify food content and enable you to provide accurate and helpful information to customers as well as employees.

Using the handout provide by the teacher begin reserching the topic selected by your group.