Agriculture in Nature and Environment Protection

Question: Discuss about the Agriculture in Nature and Environment Protection. Answer: Introduction: Let one select three of the dietary needs like high or low energy, vegan or vegetarian and high or low protein. At first, if one performs a close analysis of each of the menus that are provided, one can easily see that the food menu number 1 is moderate on carbohydrate on calorie content whereas the food menu 2 is really very high on calorie content. Again if one looks over the protein content of each dishes on the menus, it can be clearly understood from the nutritional evaluation above that the food menu 1 is poor in protein content due to the presence of very little plant protein and absence of animal protein (Daly et al., 2014). However the dishes on the food menu 2 are seen to be high on protein content. If one considers the vegan and vegetarian aspect of the food menus, it can be seen that food menu 2 lacks vegetarian as well as vegetarian content and thereby lacks in plant fiber and plant protein and also less vitamins and minerals. On the other hand the food menu 1 is rich in vegan and vegetarian products and gives good option to vegans, vegetarians and meat lovers and is therefore high on plant fibers, vitamins and minerals (Zemplemi et al., 2013). From the above analysis, it can be suggested that dishes should be placed in the menu list and included in the meals in such a way so that the calorie content is increased especially in the breakfast section so that a service receiver can obtain high calorie content before he starts his days work (Cuenca-Garcia et al., 2014). The first menu should include more animal protein in their menu like increasing dishes on chicken, salmon, eggs and similar others. Proteins are essential for body building and repairing techniques and forms integrated part in formation and and repair of cellular networks (Deutz et al., 2014). Again one can see that the food menu 1 is high in vegan and vegetarian products which provide a good source of vitamins and minerals which is not the case of food menu 2. They have placed their significance on non veg meals and therefore should include more greens in their food menu to provide minerals and vitamins to the dishes (Kleeman Abdulai, 2013). When they would be serving teriyakis and sukiyakis they should accompany them with vegetables. If one ponders on the changes to be made, he can understand that in order to include more calories in diet , one can include avocados, rice, coconut milk, cream ,cheese, beef tallow, lard, vegetable oil, whole grains, more dairy products like eggs, goat cheese and more. It would increase the cost to an extent which will not make the sellers face loss that is costing would not be that high as these materials are not much costly. For the first menu to be more protein containing, animal protein would be required and would be costlier. Including animal protein may result in cutting short the inclusion of high carbohydrate containing products. They may also increase the food price or include more protein containing menus with new rates. Cooking procedure should be changed (Zhang et al., 2016). They should prefer mostly grilled techniques rather than deep fry techniques. Otherwise this will affect the food nutrients present. For the food menu 2, to be more vegan and vegetarian, fresh organ ic vegetables and also dairy products would be required which shows an increase in costing of the restaurant but would in turn give a good feedback from customers who are health conscious (Orsini et al., 2013). 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