Hi,
I didn't do this unit as I did the learning pathway, but I was around in class when it was being taught. I'm sure what the others did was to plan a week menu, following the current guidance including alternative for requirements, such as vegetarian, medical etc. And also write a couple of sentences to say why they have chosen the food they have, again here relating back to current guidance.
To identify here you can talk about the eatwell plate and the nutritional guidance on packaging... the red, orange and green coding on the front on the packaging saying what is high/ in fat, salt etc. Also you could give real life examples of your settings menu and how this is incorporated?
Hope this helps
