As our bodies change and grow, our dietary needs also change. What is important to the body of a young child may not be as important to that of an elderly person. This poses some challenges, though, when planning menus to include the needs of all ages. In a hospital setting, meals must be sent to patients of all ages. Not only is it important to make sure that each age group gets the nutrients they need but also that they will be inclined to eat the foods they are served. That is why many hospitals turn to nutritionists to help plan their menus. In this activity, you will try your hand at this role. You will create a day’s menu that will be used for a hospital that divides their menu to cater to three groups: pediatric (or children), geriatric (elderly), and general (everyone else). What will you serve