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Develop Menus for Special Dietary Requirements

   

Added on  2020-06-03

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Develop menus forSpecial dietaryrequirements

Table of ContentsAssessment 1....................................................................................................................................1Assessment 2..................................................................................................................................11Part A....................................................................................................................................11Part B....................................................................................................................................17REFERENCES..............................................................................................................................20

Assessment 11. The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, childrenand adolescents, and the Elderly, which vary slightly for each group. Provide a brief descriptionof what these recommend in general:1.Guideline 1: To choose amount of nutritious food and drinks to meet energy needs.2.Guideline 2: Eat plenty of vegetables, fruits, grains, lean and poultry meet, fish eggs anddrink milk and drink plenty of water (Guler, 2016).3.Guideline 3: Avoid food that contains saturated fat, added salt, sugar and alcohol.4.Guideline 4: Promote, encourage and support breastfeeding.5.Guideline 5: Safely store, prepare and care for food.2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your roleas a chef:Implications1.To provide and serve nutritional food to the customers.2.To offer food and drinks that aid in promulgating and improving the immune systems ofcustomers.3. You are working as the chef in a hospital and a new patient has Coeliac disease. How will youensure that the patient is not adversely affected?Factors to be considered during the selection, preparation, cooking and serving processesA gluten-free diet (GFD) is currently the only available therapy for coeliac disease (CD).Selection: Fruits, Vegetables, Fish and seafood, dairy, beans and nutsPreparation and cooking: Prepared in cleaned and sanitised kitchen with ingredientswhich are gluten free and zero contaminations (O’Halloran and et.al., 2017).Serving Process: Serve in healthy and hygienic manners so that client can recoverrapidly and efficiently.4. You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined inthe table below. Which menu adjustments would be required for each course for guests requiringgluten free meals and for those who suffer from diabetes?Gluten-FreeBreakfastMorning TeaLunchAfternoonDinner1

TeaPoached Eggsonsour doughwithham andspinachAssortedsweet muffinsRatatouilleTropical FruitSaladAssorted teaSole filletswith beurreblanc, steamedasparagus.DiabetesBreakfastMorning TeaLunchAfternoonTeaDinnerPoached Eggsonsour doughwithham andspinachAssortedsweet muffinsRatatouille,Pork PiccataSandwichesand AssortedTeaCaesar Salad5. List three diseases that can be linked to diet, and explain how a change in diet could bebeneficial in these cases:Suggestions1. Heart Disease: Heart disease is the chronic disease that can lead a person towards death. It isvery important for an individual to prepare diet plan which contains low fat and sodium. Eatplenty of fruits and vegetables, fibre rich grains, fish, etc. to prevent heart disease (McCubbin,Cox and Broad, 2016).2. Diabetes: Diabetes is another disease that linked to diet. Approximately 1 million peoplesuffered from diabetes. Changing in diet plan will help an individual to improve his or herconditions tremendously and this can help in obliterating the diabetes adequately.3. Obesity: Obesity is the chronic disease that impacts on health and hygiene of individual.Eating healthy and exercising daily will lead to elimination of obesity in individual.6. What are the requirements for the following dietary needs?2

Dietary NeedsRequirementsLactose intoleranceRaw broccoli.Calcium-fortified orange juice.Almonds.Canned salmon or sardines with bones.Spinach.Canned white tuna.Dark green leafy vegetables.Calcium-fortified soy milk.Low sodiumDried fruits.Low-sodium canned vegetables, Fresh potatoes, Sauces and juices.Instant mashed potatoes.Frozen French fries Most fresh, frozen and canned fruit.Low-salt tomato or V-8 juice.Fresh and frozen vegetables without sauces.CoeliacGluten free diet, vegetables, potatoDiabetes mellitusLow Fat Diet7. Some religions have specific requirements regarding which types of food or foodcombinations may be consumed. What is the basic information you need to consider whenwriting menus for the following client groups, but also generally when catering for any religiousbased requirements?CustomersRequirementsJewish CustomersJews will eat only meat or poultry that is certified kosher.Muslim CustomersHalal meat and other non vegetarian dishesHindu CustomersVegetarian dishes3

GeneralMixed cuisine including both vegetarian and non vegetarian dishes.8.Texture modified preparations: Texture modified meals are provided for residents or patientsthat have difficulty chewing and swallowing. It must be prepared in clean and sanitised kitchenwith cleaned and sanitise equipment (Flego and et.al., 2014). Equipment used to homogenisefood usually requires complete disassembly to fully clean. Mixers and blenders must be cleanwith water and soap. 9.Examples of potential reactions to food allergies are:Repetitive coughHivesDizziness or feeling faintWheezingPale or blue colouring of skinVomiting and/or stomach crampsTight, hoarse throat; trouble swallowingSwelling of the tongueWeak pulseShortness of breathShock or circulatory collapseFailing to consequences of food allergy will lead the person to hospital and severe pain can beobserve.The management of restaurant and hotel should prepare food in clean and hygienic kitchen withcleaned and sanitise equipments and follow the legal guideline diligently (Kale and Auti, 2015).10.a. Carbohydrate like starch and fibresb. Vitamin A, B1, B9, Vitamin C, Iron and Omega 64

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