Plan, prepare, cook and present a range of dishes that are based on North and/or South American cuisine.

Nutritional requirements

Regional

Guidelines

Dishes/ingredients

South America

North America

Peru

Uruguay

Chile

Argentina

Florida

California

Canada

Indigenous traditional dishes

Macro + Micronutrients

Staple foods

HBV + LBV

Build meals on carboydrates with vegetables

Include protein sources such as meat and fish

Use HBV foods or protein complementation

Avoid saturated fats

starters, mains, desserts

Use of local ingredients

Texas

Mexico

Cost of dishes

Use of in season foods

Foods with low food miles

Hot or cold?

Saltenas

Pabellon criollo

Sweet or savoury?

Source of ingredients

The eatwell guide