Title and Introduction (5 points/5%)The title page/slide lists:1. Type of facility2. Cultural focus3. Names of ALL team membersPresentation introduction includes the:1. Purpose of the presentation2. Cultural concentration3. Age groupb. Current Menu Analysis (5 points/5%)Analyze the menus that the team has selected based on the following criteria and provide rationales for your analysis:1. Healthy/unhealthy menu selections with rationale2. Appropriate for nutritional requirements of age group with rationale3. The influence of cultural and regional food practice with rationale4. Does the menu selected provide adequate amounts of protein, fats, carbohydrates, vitamins, andminerals?5. Over the course of a full day and week, are individuals provided with a balanced diet?6. Does this diet allow for differences in dietary patterns related to the culture or age?c. Create Sample Menu (20 points/20%)Create a single day’s replacement menu providing healthier choices for each menu analyzed, including the following:1. Breakfast, lunch, and dinner options.2. Age considerations, potential health concerns, cultural influences, and regional patterns.3. Nutritional components of your food choices.4. Explanation of why the sample menus are better nutritional options for both facilities.5. 2 reference citations that support your choices included on the slide or in the speaker’s notes