Select one of the businesses you chose and identify its value proposition.

1. Features & Benefits: The ability to clearly distinguish and articulate what are the differences between a product’s features and benefits is critical.

• In this assignment, you will: Write/prepare a two-page summary or create a slide presentation (8-10 slides) on the features and benefits of your product
• Note: Regardless of the method you choose, a two-page summary or the slideshow, identification and presentation are critical. You will share these with fellow classmates and we will provide feedback to help each other with identification and communication of both features and benefits.
• Resource for this assignment: Article: Benefits vs. Features: The Crucial Key to Selling Your Product

my previous work

Natural meals encompass various foods that human beings take for nourishment, such as fruits, vegetables, grains, and animal products. They are not processed because they are obtained directly from plants, including sea plants and animal products. Natural meals contain carbohydrates, vitamins, proteins, and fiber. These meals have features and elements that provide nutritional benefits to the human body.

Apart from animal products, most natural foods are derived from plant cell remnants. These remnants include hemicelluloses, polysaccharides, and lignin (Kalpana & Rajeswari, 2019). Plant cells also contain an indigestible material called dietary fiber. Although it benefits the body by preventing constipation, fiber isn’t digestible and absorbable in the human body.

Carbohydrates in a natural meal include cereals, rice, oats, pasta, and barley (Rohrlach, 2021). Vitamins, fiber, and minerals are found in vegetables, pulses, fruits, nuts, and herbs. Protein-rich foods contain fats such as eggs and fish; other foods include seafood, cheese, milk, red meat, and yoghurt. Foods with high fiber content include whole-grain meals and skins from vegetables and fruits. In addition, herbs and spices constitute natural meals because they add micronutrients to the meal (Rohrlach, 2021). They include vegetable extracts, onion, mustard, horseradish, and spices from essential oil from plants that inhibit micro-organisms growth.

Benefits of Natural Meals

Natural meals provide immense benefits to the body, and therefore people should embrace the culture of consuming a balanced diet consisting of organic foods. Carbohydrates, also known as energy-giving foods, provide the brain and muscles with energy. People in active careers such as construction and wood art will be advised to include more carbohydrates in their diet because of the energy-giving aspect. Carbohydrates contain whole grains that enrich the body with vitamin B and fiber, hence are the most preferred. Vitamins, also known as protective foods, and minerals ensure the smooth running of metabolism and other organs. Some vitamins act as antioxidants that repair damaged tissues due to environmental pollutants or metabolic processes (Rohrlach, 2021). Fresh fruits and vegetables have a low energy content, hence helping maintain a healthy weight. These will be effective for individuals who are into fitness to maintain a healthy weight and value a wholesome life. Meals containing calcium such as dairy products and soya beans nourish the body because they strengthen bones and muscles. This will benefit ageing people with muscle problems and those with osteoporosis.

Proteins, also known as body-building foods, are beneficial to the body during growth, especially in children and adolescents (Rohrlach, 2021). They help produce enzymes, hormones, and red blood cells. They also help in the maintenance of muscle tissue. Moreover, meals rich in proteins and fiber keep people feeling full for an extended period hence less temptation to take convenient foods and foods that are accessed quickly, such as ice cream, sweets, and chocolates. This promotes better patterns of eating, enhancing the maintenance of a healthy lifestyle because junk foods could lead to conditions such as obesity and unhealthy weight.

References

Kalpana, V. N., & Rajeswari, V. D. (2019). Preservatives in beverages: perception and needs. In Preservatives and preservation approaches in beverages (pp. 1-30). Academic Press. Retrieved from

https://www.sciencedirect.com/science/article/pii/B978012816685700001X (Links to an external site.)

Rohrlach, H. (2021). What exactly is a balanced meal? | alimentarium. Alimentarium.org.

Retrieved from

https://www.alimentarium.org/en/magazine/nutrition/what-exactly-balanced-meal