Question: Develop a set of FIVE guidelines that teachers and kitchen personnel could follow in preparing nutritionally balanced meals for toddlers and middle school children Include

Develop a set of FIVE guidelines that teachers and kitchen personnel could follow in preparing nutritionally balanced meals for toddlers and middle school children

Include appendices with the main nutrients, functions, food sources, diagrams of the Caribbean food group chart and the Daily Recommended Value chart. Reference should be made of these in the body of the presentation.

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