| dc.description.abstract | The purpose of this research was to implement menus in a geriatric center, this have the necessary amounts in calories and nutrients for the elderly, in addition, considered the necessary nutrients required for this group and especially attractive for their taste. Through these menus I seek to promote better food and a greater variety of dishes for these centers.
Also, an approach to nutrition was given in the first chapter, since it is fundamental to know these principles, to be able to raise a correct and potentially healthy menu. Consequently, the gastronomic part described in the following chapters was analyzed, which will be of great help in applying culinary techniques, standardizing weights and costs.
Finally, this project seeks to give a focus to geriatric food, reorganize and improve the gastronomic section of these institutes, standardizing the needs of the consumer, achieving satisfaction and community engagement. | |
