Nutrition and Food Security Research

This assignment requires students to analyze and summarize multiple research papers on nutrition and food security. The papers cover a range of topics, including the Australian dietary guidelines during pregnancy, the therapeutic uses of ketogenic diets, milk nutritional composition, elevated blood pressure and dairy consumption, chemical elements in the environment, world vegetables, dietary protein quality, phenolics and polyphenolics, fiber and prebiotics, lactose intolerance, and food hygiene knowledge. Students are expected to critically evaluate the findings and implications of each paper, highlighting key points and takeaways.

Running head: DEVELOP MENU FOR SPECIAL DIETARY REQUIREMENT
DEVELOP MENU FOR SPECIAL DIETARY REQUIREMENT
Name of the Student
Name of the University
Author note

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Part A
a. Five food groups
Good and healthy diet is an important aspect that helps to lead a healthy and balanced
life. The food and drink combined with proper physical activity help to maintain body weight
and prevent several diseases such as obesity and diabetes1. There is a variety of food products
that helps us to gain basic nutrients for healthy body such as carbohydrate, proteins, fat,
minerals, fibers and essential micro-nutrient. However, According to Australian dietary
guidelines these variety of the food products belong to “five food groups” and according to this
guideline these five food groups makes Australian healthy eating guideline2. These food items
has been grouped together because they provide similar key nutrients after being broken down
into the human body. These five food groups are: vegetable and legumes, fruit, grain (whole
grain and fibrous cereals), lean meat, poultry, tofu, nuts beans and legume and reduced fats,
milk, yogurt and cheese3.
Vegetable and legumes:
Eating healthy and colorful vegetable reduces the risk of cardiovascular as well as risk of
strokes and obesity. The edible vegetables belongs to several part of the respective plant such as
leaves, stem, fruit, seeds, legumes, roots, tuber and flowers4. For example, potatoes, carrots and
beetroot are roots and tubers, cauliflower, broccoli and cabbages are flowers, kidney beans, chick
1 Ayesha Sherzai et al, Stroke, Food Groups, And Dietary Patterns: A Systematic Review (2012) Nutrition
reviews <https://academic.oup.com/nutritionreviews/article/70/8/423/1853963>.
2 Malek, L., Umberger, W., Makrides, M. and Zhou, S.J., 2016. Adherence to the Australian dietary
guidelines during pregnancy: evidence from a national study. Public health nutrition, 19(7), pp.1155-1163.
3 Ralston, R.A., Lee, J.H., Truby, H., Palermo, C.E. and Walker, K.Z., 2012. A systematic review and
meta-analysis of elevated blood pressure and consumption of dairy foods. Journal of human hypertension, 26(1),
p.3. 4 Rubatzky, V.E. and Yamaguchi, M., 2012. World vegetables: principles, production, and nutritive values.
Springer Science & Business Media.

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peas, lentils are pulses and legumes and tomato, zucchini and celery are fruits. The primary
nutrients that are derived from these vegetables and legumes are phytonutrients that are generally
present in plants5. Further, complex carbohydrates, fibers, minerals such as phosphorus from
lady finger and manganese from brinjal or eggplant and vitamins are also derived. There are
several vegetables such as Asian greens, tomatoes, broccoli and cabbage are rich in vitamin C.
Furthermore, legumes, peas, beans and mushrooms provides protein to the human body6.
Fruits:
Fruit and fruit based juices are important for overall wellness as there are too many
nutrients such as dietary fibers, essential carbohydrates, proteins and vitamins are provided by
these fruits7. There is variety of fruit available throughout the year and choosing those seasonal
fruits provides a variety of nutritional choice to the consumer. Similar to the vegetable and
leguminous groups, fruits are also divided into groups depending on their color and nutritional
value. These groups are pome fruits including apples, tropical fruits such as banana, berries and
grapes, stone fruits including cherries and apricots and citrus fruits such as oranges. Maximum of
these fruits are low in fat, cholesterol and essential salts8. Further there are several under
consumed minerals that are only available in fruits such as potassium, magnesium, manganese
and folic acid. Banana, grapes, dates, prunes, dried peaches provide these minerals, whereas folic
acids derived from citrus fruits help to generate red blood cells9.
5 Bouchenak, M. and Lamri-Senhadji, M., 2013. Nutritional quality of legumes, and their role in
cardiometabolic risk prevention: a review. Journal of medicinal food, 16(3), pp.185-198.
6 Shahidi, F. and Ambigaipalan, P., 2015. Phenolics and polyphenolics in foods, beverages and spices:
Antioxidant activity and health effects–A review. Journal of functional foods, 18, pp.820-897.
7 Kozlowska, A. and Szostak-Wegierek, D., 2014. Flavonoids-food sources and health benefits. Roczniki
Państwowego Zakładu Higieny, 65(2).
8 Slavin, J., 2013. Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), pp.1417-1435.
9 Abbaspour, N., Hurrell, R. and Kelishadi, R., 2014. Review on iron and its importance for human
health. Journal of research in medical sciences: the official journal of Isfahan University of Medical Sciences, 19(2),
p.164.

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Whole grains and fiber cereals:
The food prepared from grains are generally inclusive of wheat, rice, rye, barley, corn
and oats. These grains are being eaten whole or as flour dough, which is used to make breads,
pasta and noodles10. These grains are also can be divided into four groups such as cereals for
breakfast such as naan, crisp breads, whole grains, breakfast cereals such as oats, muesli, grains
such as rice, barley and other products such as muffins, pasta, noodles and popcorn. The whole
grains and its major parts are rich in nutritional factors such as fiber, omega-3, dietary minerals
and vitamins present in the bran portion, starch rich endosperm and vitamin and minerals such as
magnesium, thiamine, and phosphorus rich germ cells11. Therefore, these are the essential micro
and macro nutrients, which are available in grains and cereals.
Lean meats, poultry, fish eggs and several other plant and animal derived proteins
The Australian cuisine is full of food dishes containing raw materials from these groups
as culturally and life style wise these food group is appropriate for Australians. Hence, a wide
variety of food products are being eaten from this group such as fish, meat, egg, tofu, nuts, seed
or beans12. This group is mainly rich in proteins, derived from plant or animal sources however,
nutrients such as minerals including, iron, zinc, essential fatty acids and vitamin such as Vitamin
B-12 are derived from these protein rich food group13. The lean meat group involves beef, lambs,
pork, kangaroo and low salt sausages, whereas poultry involves chickens, ducks, turkey and bush
10 Das, L., Bhaumik, E., Raychaudhuri, U. and Chakraborty, R., 2012. Role of nutraceuticals in human
health. Journal of food science and technology, 49(2), pp.173-183.
11 Martínez, I., Lattimer, J.M., Hubach, K.L., Case, J.A., Yang, J., Weber, C.G., Louk, J.A., Rose, D.J.,
Kyureghian, G., Peterson, D.A. and Haub, M.D., 2013. Gut microbiome composition is linked to whole grain-
induced immunological improvements. The ISME journal, 7(2), p.269.
12 Jayathilakan, K., Sultana, K., Radhakrishna, K. and Bawa, A.S., 2012. Utilization of byproducts and
waste materials from meat, poultry and fish processing industries: a review. Journal of food science and
technology, 49(3), pp.278-293.
13 De Smet, S., 2012. Meat, poultry, and fish composition: Strategies for optimizing human intake of
essential nutrients. Animal Frontiers, 2(4), pp.10-16.

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birds. Lean meat and red meat are rich in protein as well as primary source of iron, vitamin B-12,
zinc and essential fatty acids. On the other hand, the lentils and nuts are rich in plant derived
essential fats. These legumes and nuts includes chickpeas, all kind of beans, and almonds, pine
nuts sunflower seeds and peanuts14.
Milk products and reduced fats:
Milk and milk products contains many essential nutrients such as protein, reduced fat and
essential minerals such as calcium which helps in overall wellness and bone development.
According to the concentration of milk, these milk and milk related products are recommended
for consumption in Australia15. These milk and milk related products are divided into three
sections such as milks such as full cream and plain or flavored milk, yogurt such as full cream,
soy, toned or flavored yogurt and cheese such as reduced or full-fat cheese. These products are
rich in protein, riboflavin, calcium, vitamin B-12 and phosphorus. These are recommended by
physicians to increase the bone density in older adults. However, there are instances of allergies
and intolerance diagnosed by physicians. Therefore, while consuming or prior to consuming
these factors should be kept in mind16.
b. The way these nutrients are utilized by human bodies
After going through the five food groups recommended by the Australian government for
consumption and health development, it was determined that there are main five kind of
nutrients, derived from these food products such as carbohydrates, proteins, fat, dietary fibers
14 Schönfeldt, H.C. and Hall, N.G., 2012. Dietary protein quality and malnutrition in Africa. British Journal
of Nutrition, 108(S2), pp.S69-S76.
15 Pereira, P.C., 2014. Milk nutritional composition and its role in human health. Nutrition, 30(6), pp.619-
627. 16 Chen, M., Pan, A., Malik, V.S. and Hu, F.B., 2012. Effects of dairy intake on body weight and fat: a
meta-analysis of randomized controlled trials–. The American journal of clinical nutrition, 96(4), pp.735-747.

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and essential minerals. The methods using which the human body utilizes these nutrients are
being explained below.
Carbohydrate
Carbohydrate is the primary source of energy for the human body and brain and is
essential for physical and mental activities and successful functioning of brain cells as well as
other organs17. It is also important for the proper functioning of intestine and waste elimination.
The carbohydrate rich food enters the human body, however, in such complex form, the body is
unable to utilize the source of energy. Therefore, conversion of carbohydrate into its simplest
form glucose occurs with the help of amylase enzymes that breaks down carbohydrates into
glucose and fructose. These sugars are used by brain and body cells as primary source and
energy and left glucose are stored in the muscles and liver for further use. As blood sugar level
rises, pancreases creates a signal that enables cells to absorb glucose within them and eventually
the blood sugar level becomes equivalent18. Further while the blood sugar level falls, the
generation of glucagon hormone increases that signals the liver to release more glucose for
efficient functioning of brain cells19.
Protein
Protein is the most important nutrient for the growth and development of human body as
it provides the building block for the de-oxy ribonucleic acid or DNA and ribonucleic acid or
RNA, which are fingerprints of each human cells. Therefore, the human body needs protein for
17 El Kaoutari, A., Armougom, F., Gordon, J.I., Raoult, D. and Henrissat, B., 2013. The abundance and
variety of carbohydrate-active enzymes in the human gut microbiota. Nature reviews Microbiology, 11(7), p.497.
18 Jakobek, L., 2015. Interactions of polyphenols with carbohydrates, lipids and proteins. Food
Chemistry, 175, pp.556-567.
19 Paoli, A., Rubini, A., Volek, J.S. and Grimaldi, K.A., 2013. Beyond weight loss: a review of the
therapeutic uses of very-low-carbohydrate (ketogenic) diets. European journal of clinical nutrition, 67(8), p.789.

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the continuous growth and development of human body, however, like carbohydrate and fat the
human body does not have pathway to store or utilize protein, rather it breaks down protein to
convert it in usable nutrient which is amino acids20. These amino acids are useful in the
development of DNA and RNA and muscle fiber reconstruction. However, if the body does not
require those amino acids, it is converted to glucose or fat with the help of several enzymes and
stored in the muscle of liver like other energy source. Therefore, the excess protein after
converted to carbohydrate and fats, it burned to provide energy to human body. Consumption of
extra protein is not always beneficial for the consumer as it is not always converted to glucose or
fat, rather it is excreted out of human body through urine or sweat21. This is because human body
requires a specific amount of protein throughout the day and more than that is of no use to the
human body, hence it is extracted.
Fat
Fat is another essential food nutrient utilized by human body and it provides maximum
amount of energy, helps to store certain nutrients and maintains the core body temperature22.
Furthermore, the goof fat protects heart and helps to maintain wellbeing of human body, whereas
the bad fats increases the risk of diseases and damages heart. Fat is known as the backup energy
provider for human body and is the concentrated source of energy. Further, fats are useful for the
storage of vitamins such as vitamin A, D, K, E, which are called fat soluble vitamins23. Likewise
20 Kampf, C., Olsson, I., Ryberg, U., Sjöstedt, E. and Pontén, F., 2012. Production of tissue microarrays,
immunohistochemistry staining and digitalization within the human protein atlas. Journal of visualized experiments:
JoVE, (63).
21 Bray, G.A., Smith, S.R., de Jonge, L., Xie, H., Rood, J., Martin, C.K., Most, M., Brock, C., Mancuso, S.
and Redman, L.M., 2012. Effect of dietary protein content on weight gain, energy expenditure, and body
composition during overeating: a randomized controlled trial. Jama, 307(1), pp.47-55.
22 Forbes, G.B., 2012. Human body composition: growth, aging, nutrition, and activity. Springer Science &
Business Media.
23 Bordicchia, M., Liu, D., Amri, E.Z., Ailhaud, G., Dessì-Fulgheri, P., Zhang, C., Takahashi, N., Sarzani,
R. and Collins, S., 2012. Cardiac natriuretic peptides act via p38 MAPK to induce the brown fat thermogenic
program in mouse and human adipocytes. The Journal of clinical investigation, 122(3), pp.1022-1036.

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protein and carbohydrate, fats are also broken into simplest form which is fatty acids which helps
in the normal functioning of tissues. Furthermore, these fatty acids absorbed by the cells are
helpful in the formation of prostaglandin that helps to increase or decrease the level of
inflammation inside human body24.
Dietary fibers
Dietary fibers are one of the essential nutrition that are important for the overall growth
and development of human body. These are the fibrous portion of the dietary vegetables and
fruits, which the human body cannot digest25. Therefore, our body does not have means to
breakdown dietary fibers, further, it has different purpose, inside the human body. The soluble
dietary fiber helps to lower blood cholesterol and glucose level and includes fibers from oats,
barley, carrots and fruits such as oranges. On the other hand, insoluble fibers helps to clear the
digestive system and promotes healthy bowel movement. Therefore, utilization of this, helps to
lower the risk of colon cancer, ulcers, and constipation. Furthermore, by promoting clear and
proper bowel movement, it helps to maintain an ideal weight and lowers the risk of heart attack
and diabetes26.
Essential; minerals
The minerals consumed though food products are called essential as the human body is
unable to produce those minerals by its own. These essential minerals are helpful in formation of
healthy bones, blood, nerve functioning, hair and nails, muscles as well as metabolic processes
24 Bianconi, E., Piovesan, A., Facchin, F., Beraudi, A., Casadei, R., Frabetti, F., Vitale, L., Pelleri, M.C.,
Tassani, S., Piva, F. and Perez-Amodio, S., 2013. An estimation of the number of cells in the human body. Annals of
human biology, 40(6), pp.463-471.
25 Slavin, J., 2013. Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), pp.1417-1435.
26 Angelakis, E., Armougom, F., Million, M. and Raoult, D., 2012. The relationship between gut microbiota
and weight gain in humans. Future microbiology, 7(1), pp.91-109.

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and teeth27. Minerals such as calcium important for healthy bone functioning, potassium for
proper fluid balance, muscle contraction and nerve transmission, chromium helps to maintain
blood glucose level and copper that helps to process body iron are few of the essential minerals
which are used by human body for continuous development of the growing cells. There are two
type of minerals present in the human body, micro and trace minerals which are helpful in
overall functioning and development of human body28. Furthermore, the body utilizes these
minerals as catalyst for different physiological reaction inside the human body such as metabolic
processes to turn the food into energy. They also help to regulate the growth of body tissues,
maintain proper nerve functioning and maintains the pH of the body. Further it provides
structural and functional support to the body29.
Part B:
1. Ovo-lacto vegetarian:
The term ovo-lacto vegetarian is generally used for a particular individual that
does not eat any kind of meat but consumes selective animal product such as eggs and milk
products 30. This s the very modern concept of vegetarian eating habit and a vast majority of
people in the western countries follow this dietary habit. In this case, for the group of ovo-lacto
27 Gropper, S.S. and Smith, J.L., 2012. Advanced nutrition and human metabolism. Cengage Learning.
28 Reimann, C. and De Caritat, P., 2012. Chemical elements in the environment: factsheets for the
geochemist and environmental scientist. Springer Science & Business Media.
29 Slavin, J., 2013. Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), pp.1417-1435.
30 Craig, W.J., 2010. Nutrition concerns and health effects of vegetarian diets. Nutrition in
Clinical Practice, 25(6), pp.613-620.

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vegetarians, there is one ingredient in the traditional dish Egg Benedict that they cannot
consume.
The ingredient that the ovo- lacto vegetarians cannot consume is bacons. It has to
be understood that bacon is a key ingredient in the dish, however bacon is nothing but a salt
cured pork made out of different cuts of pork meat. As the ovo- lacto vegetarians do not consume
any kind of meat, they cannot consume bacon either.
There are various alternative options for bacon that can be used in this delicious
traditional dish so that the ovo- lacto vegetarians can also be given the opportunity to consume it.
It has to be understood that the bacon is considered to be one of the most loved ingredient in of
the dishes because of the rich smoky flavour and the crisp chewy texture that it provides in the
dish. And the alternatives that complement a similar contribution to the overall flavour and
texture of the dish can be sun dried tomato crisps which adds a rich salty taste to the dish and can
complement the taste undertones perfectly. Along with that another very viable alternative option
for the same dish that can successfully replace bacon without compromising the taste of the dish
drastically are the roasted mushrooms31. On a more elaborative note, the taste of the shiitake
mushrooms are earthy or smoky; and along with that the mushrooms are crispy from the outsides
and juicy from the inside which complements the taste and texture of bacon as well. Grilled tofu
slices baked veggie chips can also be the perfect alternative to the bacon in the dish as well,
making it possible for the Ovo- lacto vegetarian customers to be able to consume.
31 Nath, J. and Prideaux, D., 2011. The civilised burger: meat alternatives as a conversion aid and social
instrument for Australian vegetarians and vegans.

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2. Lactose intolerant customers:
Lactose intolerance can be defined as a medical condition or complexity that is
characterized by the lack of ability in particular individuals to be able to digest lactose, the sugar
derivative predominantly found in the different milk products. For these individuals consuming
any lactose product results into allergic reaction and the manifestations include abdominal pain,
bloating, and nausea. Hence any milk derived product cannot be digested by this group of
customers; and there are a few ingredients in the egg Benedict that might facilitate allergic
manifestations in the group of the customers32.
It has to be understood that butter is a key ingredient for both the Egg Benedict
and the hollandaise sauce that goes with it. However it has to be mentioned in this context that
butter is direct milk derived dairy product, and there are small but considerable amou8nts of
lactose in the butter. Now it has to be mentioned that majority of the lactose intolerant can
tolerate small amount of butter in their food without major adverse reactions33. However, in this
case both the dish itself and the sauce to accompany use significant amounts of butter, which can
high risk of allergic manifestations for the lactose intolerant group of customers; and hence
alternative options for these customers is crucial.
32 Suchy, F.J., Brannon, P.M., Carpenter, T.O., Fernandez, J.R., Gilsanz, V., Gould, J.B., Hall, K., Hui, S.L.,
Lupton, J., Mennella, J. and Miller, N.J., 2010. NIH consensus development conference statement: lactose
intolerance and health. NIH Consensus and State-of-the-science Statements, 27(2), pp.1-27.
33 Nutritionaustralia.org. 2018. Nutrition Australia | Nutrition Australia. [online] Available at:
http://www.nutritionaustralia.org/ [Accessed 27 Feb. 2018].

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There are not many alternative options for butter in the market, however there still
are a couple of options that can be utilized in the Egg Benedict and hollandaise sauce. The very
first alternative option is dairy free margarine, which is a very common and abundantly used
choice for the people avoiding dairy products. Margarine is mainly made of coconut oil and
possess no risk of harm to the lactose in tolerant at any manner. Another more contemporary
addition to the world o cuisines and a very useful alternative option to be used in the dish an be
the coconut butter. This is very similar in taste and usefulness and will not compromise the
traditional flavours or taste of neither the dish nor the sauce. Hence coconut butter can be easily
used to replace butter in the dish for the group of lactose intolerant customers34.
3. Obese customers:
Obesity can be considered as one of the most important and significant burden on
the westernized countries and therefore the one of the most frequently observed customer groups
are the obese. Although there are no grave medical consequences of these groups of consuming
particular food product, red meat and fat or cholesterol rich food items can be indirectly
detrimental for the health and welfare of this consumer group and can enhance the risk of many
heath adversities like coronary heart diseases, diabetes, and renal diseases35.
The very first ingredient is the bacon which can be harmful for the obese people.
It has to be understood that bacon has high amounts of cholesterols and hence needs to be
34 Health.adelaide.edu.au. 2018. Cite a Website - Cite This For Me. [online] Available at:
https://health.adelaide.edu.au/pros/docs/presentations/2014ZSDietarypatternsNCDNOBLE2.pdf [Accessed 27 Feb.
2018].
35 Dalen, J., Smith, B.W., Shelley, B.M., Sloan, A.L., Leahigh, L. and Begay, D., 2010. Pilot study:
Mindful Eating and Living (MEAL): weight, eating behavior, and psychological outcomes associated with a
mindfulness-based intervention for people with obesity. Complementary therapies in medicine, 18(6), pp.260-264.

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replaced in the dish36. The next element that is not suitable for this group is high amount of
butter, which can be very dangerous to the obese group of consumers and can increase their
blood cholesterol levels significantly. Lastly egg yolk is also very high in cholesterol and should
be avoided if there are alternative measures available when preparing food items for the obese
group of individuals.
The bacon alternatives are many and each one adds a similar yet unique flavor to
the dish enhancing the taste of the dish. Sun dried tomato crisps can be easily used for this group
to replace bacon although oiled version should not be used for this group37. Dried shiitake
mushroom strips can also be used for this group to replace bacon along with grilled tofu slices.
The butter can be easily replaced with dairy free margarine or coconut butter, although
margarine is comparatively lighter and hence should be used for the target group. Lastly, the egg
yolk can be replaced with a concoction of vinegar and baking soda.
4. Muslim customers:
Ingredients not suitable: The traditional dish named Egg Benedict contains 80 gm bacon as one
of the ingredient. This ingredient is not suitable for Muslim customers based on religious
consideration because bacon is term given to salt cure pork and pig is not a halal food for them.
Muslim consumers do not consume pig meat because it is declared as a haram or unlawful food
as per dietary regulations in Islam. According to the detailed text of the Quran, four types of food
36 Gonowrie, A., 2016. Cost effectiveness comparison related to cost per product nutrient of available meat
alternatives and meat products in supermarkets and health food stores of Trinidad.
37 Asgar, M.A., Fazilah, A., Huda, N., Bhat, R. and Karim, A.A., 2010. Nonmeat protein alternatives as
meat extenders and meat analogs. Comprehensive Reviews in Food Science and Food Safety, 9(5), pp.513-529.

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have been deemed unlawful for Muslims. This includes flesh of a dead animal, blood, pig meat
and meat from animal in which name of others are taken apart from Allah at the time of
slaughtering. Hence, as per religious consideration and preference for food among Muslim
consumers, it is clearly understood that bacon or pork will not be accepted by any Muslim
consumer. Cleanliness and food quality is a necessary expectation of all consumers. However, in
case of Muslim consumers, availability of halal food also affects expectation of foods38. So, to
avoid any issue, replacing bacon with other similar ingredient is necessary.
Alternative options: The ingredient ‘bacon’ in the Egg Benedict dish may be replaced with other
meats like that of mutton or lamb, which is not prohibited according to religious consideration
for Muslims. Lamb bacon can be used which will provide similar flavors like that of original
bacon and will be equally enjoyed by Muslim consumers too. Bacon and ham are food products
made from pork and Halal guidelines also mentions that these products can be made with beef
and lamb to resemble original pork version of the product39. This is a strategy to imitate pork
product and maintain religious consideration for food choice among Muslims too.
5. Coeliac customers:
Ingredients not suitable: Coeliac customers are those who have celiac disease and those
individuals who prefer gluten-free foods. Celiac disease is a clinical condition in which people
38 LIM, C.F. and SAVAGE, V.R., 2015. Singapore's fresh pork supply: food security and environmental
impacts. In Sustainability Matters: Environmental and Climate Changes in the Asia-Pacific (pp. 205-235).
39 Halal Guidelines | ICWA (2018) Islamiccouncilwa.com.au http://www.islamiccouncilwa.com.au/halal-
certification/halal-guidelines/

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develop allergies and immune reaction while consuming gluten reach foods like wheat, barley
and rye. When people with celiac disease consume gluten rich food, they start developing
symptoms like abdominal pain, nausea, vomiting and diarrhea40. Hence, strict gluten free diet is
necessary for Coeliac consumers. Hence, considering high risk of allergy in celiac customers, the
ingredient ‘English muffin’ is not considered suitable for this group of people. This is because
English muffin is a food item that contains large amount of gluten and this may lead to adverse
reaction in patient.
The alternative ingredients that can be used in place of English muffin for preparing Egg
Benedict for celiac consumers can include taking gluten free version of English muffins. These
can be made by using ingredients like rice and corn. Rice and corn are versatile ingredients that
do not contain barley malts or other gluten containing substances. Currently, many gluten free
breads are produces that can be suitable for celiac and gluten-intolerant consumers. Hence, when
gluten free muffins are included as ingredients, then no allergies or adverse outcome will be seen
in consumers41.
Part C
40 Comino, I., Fernández-Bañares, F., Esteve, M., Ortigosa, L., Castillejo, G., Fambuena, B., Ribes-
Koninckx, C., Sierra, C., Rodríguez-Herrera, A., Salazar, J.C. and Caunedo, Á., 2016. Fecal gluten peptides reveal
limitations of serological tests and food questionnaires for monitoring gluten-free diet in celiac disease patients. The
American journal of gastroenterology, 111(10), p.1456.
41 Gil-Humanes, J., Pistón, F., Altamirano-Fortoul, R., Real, A., Comino, I., Sousa, C., Rosell, C.M. and
Barro, F., 2014. Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-
related pathologies. PloS one, 9(3), p.e90898.

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1. Cyclic menu for a seminar:
Monday Tuesday Wednesday Thursday Friday
Entrée: Spicy
prawn and
avocado with
mayonnaise and
crispy vermicelli
Entrée: Double
smokers ham with
mixed lead and
mustard seeds
Entrée: Engish
spinach and feta
Entrée: Salad of
tomato and
cuttlefish
Entrée: Green
vegetable salads
with avocado dips.
Main: Grilled
salmon with
capsicum and
lemon sauce
Main: Chicken
with carrot and
coriander
Main: Pork with
beetroot relish
Alternative for
Muslims: Roasted
lamb and radish
cream.
Main: Barbecued
shrimp with peas
and rice
Main: Chicken
soup and roasted
sweet potato.
Desserts: Caramel
slice with ice
cream
Desserts:
Chocolate crackle
with pudding
Desserts: Mango
jelly sliced cake
with strawberry
Desserts: Pavlova,
a cake shaped
dessert topped
with fresh fruits
Desserts: heath
strawberry short
cake
2. Strategies to enhance client’s satisfaction with choice of menu:
I will employ different strategies to improve client’s satisfaction with choice of menu and
enjoy repeated patronage from clients. These include the following:
 Along with the menu list for five days of the seminar, I will give nutritional information
and information about preparation time so that client understood that we have gone
through tedious process to provide realistic menu and attract attention of guest too. We
will also discuss with the client that all menus has been created considering gluten free
diet consumers too. This can be said because we have not used any bread or muffins or
ingredients containing wheat and barley. Another key highlight of the menu is that all the
dishes are topped with rich garnishes that enhance the flavor as well as visual appeal of
food. Hence, we can guarantee to the client that that menus are hassle free, well-balances
and attractive for guest too.

17DEVELOP MENU FOR SPECIAL DIETARY REQUIREMENT
 Another strategy to attract attention of client is to provide exceptional catering service by
keeping in mind about hygiene requirements as well as food allergies and religious
considerations of guest. Another strength of our catering service is apart from quality, we
have the flair to present the food in the most creative ways. These are signs of
professional attributes to attract clients and develop their loyalty with service42. Hence,
this catering experience will impress client and make them demand our services in the
future too.
 To enhance client’s satisfaction with our service, we will also make client notice our
service by paying attention to small details too43. For example, on each day, we will
ensure that the set up for the lunch and presentation of food is done in an efficient
manner. No mess up with food will be done and food table will be arranged in such a way
that it is easy for all to enjoy the food. Large number of catering staffs will be involved in
clean up too so that the place remains cleans and guest does not develop filthy feelings.
 Another best part of our service will be to ensure that quality controls and monitoring
procedure is done appropriately at the time of cooking so that no health issues arise in
patients. For food requiring special temperature, all up-to-date equipments will be
arranged.
42 Gao, Y., Zhu, J. and Zhu, J., 2017. The Influence of Competition Network Structure and Competitive
Behavior on Customer Performance-An Empirical Study Based on Chinese Catering Industry. Eurasia Journal of
Mathematics, Science and Technology Education, 13(12), pp.8193-8203.
43 Tomaszewska, M., Trafialek, J., Suebpongsang, P. and Kolanowski, W., 2018. Food hygiene knowledge
and practice of consumers in Poland and in Thailand-A survey. Food Control, 85, pp.76-84.

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19DEVELOP MENU FOR SPECIAL DIETARY REQUIREMENT
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