Title: Identify national nutritional guidelines.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Back-of -the-House Responsibilities in the Food and Beverage Industry

Identification should include the following:

- United States Department of Agriculture (USDA)
- U.S Department of Health and Human Services (HHS)
- MyPlate

Process/Skill Questions:

Thinking

- What responsibility does the food service industry have in meeting the nutritional needs of individuals?
- What considerations must be made when planning for the needs of a diverse group of guests?

Communication

- How can the facility advertise its ability to accommodate the needs of diverse guests?
- How can the menu be designed in compliance with nutritional guidelines?

Leadership

- How can leaders encourage guests to disclose their dietary needs?
- How can leaders train employees to understand MyPlate and nutritional guidelines?

Management

- How can management determine the type of menu to offer?
- What resources are available to gain new information about nutrition?