Designing Balanced and Nutritive Meal Plans for Industrial Catering: A Review

Designing Balanced and Nutritive Meal Plans for Industrial Catering: A Review Thazha Roshini NS Dr. Jaisree Anand

Abstract: Industrial catering has a very important role to play in meeting the nutritional requirements of a large working force engaged in large numbers at manufacturing units, corporate campuses, and other industrial establishments. Balanced and nutritious meal planning is vital not only for maintaining health among employees but also for enhancing productivity, reducing absenteeism and fostering general well-being in the workplace. However, planning nutritionally adequate meals presents some challenges in an industrial catering environment due to cost implications, bulk production of foods, diverse food preferences of clients, and operational barriers. This paper focuses on the important challenges to good and nutritious meal planning in industrial catering and discusses new opportunities opening up through the use of nutrition science, menu engineering, integration of technology, and sustainable practices. The aim of this study is to design a balanced meal for industrial catering, nutrition guidelines, strategic menu planning. Keywords: Industrial catering, balanced diet, nutrition planning, employee health.
04 22 2026 1 7 10.55041/ISJEM06674 https://isjem.com/download/designing-balanced-and-nutritive-meal-plans-for-industrial-catering-a-review/