Dietary Plan for Overweight Patients with Diabetes

This dietary plan is developed for overweight patients who are diagnosed with diabetes. It focuses on providing fat-free and balanced meals to control and prevent the disease. The plan includes information on customer requirements, sources of information, health consequences of ignoring dietary requirements, and goals for the menu. The menu consists of breakfast, morning tea, lunch, afternoon tea, and dinner options for each day of the week. Feedback from the target audience is also taken into consideration to make necessary changes to the menu.

Dietary plan

Table of Contents
task 1.............................................................................................................................................................3
task 2...........................................................................................................................................................16
task 3...........................................................................................................................................................18
task 4 ..........................................................................................................................................................20
task 5...........................................................................................................................................................22
task6 ...........................................................................................................................................................24

task 1
Q1: What customer group is your menu developed for?
It is developed for over weight patients who usually get diagnosed by diabetes.
Q2: What are their dietary and/or cultural requirements?
Fat-free ,A healthy diet is one of essential component of an individuals life. The selection of food
may impact number of factors on a body. It provides the boy essential nutrition, fluid, macro nutrients,
micronutrients as well as calories. The right amount of whole nutrition consider to be essential part of a
person. A healthy diet may also refer to be balance diet. It may contains fruits, green leafy vegetables,
whole grains, sweet beverages, elimination of junk food etc. there can be variation which are based on
plant based and animal based. Although non-animal source of vitamin B12 is compulsory for vegan
committee. Several number of nutrition diet are planned and determined the diet plans for each genre of
food.
Q3:What sources of information did you use to determine these requirements?
The source can be concluded as many article which are have provided their better knowledge and
learning on number of websiFat-free tes.
Q4: Whom did you liaise with to identify and confirm customer requirements?
As the targetted audience are diabetic patients. The menu has been conducted for them in order to
control and prevent their complex disease. The major requirement are counting crabs. As it can counted
through GI ranks from 0 to 100 as per effectiveness effect on blood sugar level. Low GI food are more
slowly digested and may absorbed by the body. As per studies they do not much impact on the body as
compared to High GI. High GI bread ( white and wheat). Potatoes, water melon and so on. Whereas low
GI can be consider to be Beans, Brown Rice, Tomatoes, yogurt and so on.
Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of
this customer group?
As per the studies the major consequences are tend to be if instruction are not being followed by
an individual Diabetes can tun to be serious issue that can a person deal with it. According to the Centre
for Disease control and prevention (CDC) there are over 30 million of people in the Australia posses
diabetes. As the number of majority in cases refer to diabetes type . It has been more common and usual
disease. As for culture requirement for diabetic individual may consider it preventing insulin factors.
Diabetes affects people of all culture, races and ethnicities, however it tend to be affected people

globally. As per data there are 7.5 percent are non Hispanics whites and so on. It can make an individual
to suffer with diseases like cardiovascular diseases, organ failure due to type 2.
Q6: What goals(s) would you set for your menus based on the information you’ve researched about
your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan
and menu?
The over-weight may cause number of major factors which may effect the growth and
development of a body. As per studies, it may termed to be compromised of fixed number of food and
meals types that may tend to rotate during period of time. It is prepared, forecast and already predicted
food that should be intake by an individual generally 22 days to 1 month. As it may tend to attractive for
the person as well as for children if planned at younger age. The consumption of various junk food may
contribute number of diseases as well. The main goal which can be set out to prevent and control on
diabetes through elimination of junk food and determining healthy dietary plan and daily exposure of
physical activities.
Meals Monday Tuesday Wednesda
y
Thursday Friday Saturday Sunday
Breakfast (1) 1C bran
flakes, silk
milk, 1 small
Banana
2 slices
wheat toast
, fresh
straw
berries
Pan cakes
with
peanut
butter,
light jelly
with
apricots
1 c oat meal
, 8 milk,
Lenders
wheat
Bagel with
fat free
cream
cheese
2 slices of
cinnamon
toast with
total little
amount
mar grain
and 1c cup
of
cantaloupe
and silk
milk
2 French
Toast ,
pecan
half-
duplex,
sugar free
silk milk
two drops
sugar free
syrup
scramble
egg, hash
browns, with
canola oil
for frying
and orange
juice.
Breakfast (2) Fruits Soup Water
melon juice
Roasted
Peanuts
Fruits Juice Soup with
steamed
vegetables
Morning tea Insulin free Black
coffee
Lemon tea Green
tea
Tea with
silk milk
Black
coffee
Lemon tea

Meals Monday Tuesday Wednesda
y
Thursday Friday Saturday Sunday
Lunch (1) 1 c lettuce
with salad
dressing, small
chicken roll,
one sweet
potato, green
beans
2 eggs
scrambled
with
mushroom
s , peepers
and onions
with canola
oil and
tropical
fruits
Roast beef
with sauces
Roasted
Chicken
with
mushroo
m
peppers
Pork with
sauces and
with lemon
drink
1 c lettuce
with salad
dressing,
small
chicken
roll, one
sweet
potato,
green
beans
1 c lettuce with
salad dressing,
small chicken
roll, one sweet
potato, green
beans
Lunch (2) Chopped
Rainbow
Salad Bowls
with Peanut
Sauce
Curried
Chicken
Apple
Wraps
Chopped
Rainbow
Salad
Bowls
with
Peanut
Sauce
1
serving P
eanut
Butter-
Oat
Energy
Balls
Curried
Chicken
Apple
Wraps
Curried
Chicken
Apple
Wraps
Chopped
Rainbow
Salad Bowls
with Peanut
Sauce
Afternoon tea Lemon tea Black
coffee
Lemon
tea
Silk milk
tea
Dinner (1) Salmon
with
Curried
Yogurt &
Cucumber
Salad
Sheet-
Pan
Maple-
Mustard
Pork
Chops &
Carrots
Charred
Shrimp
& Pesto
Buddha
Bowls
1
serving G
rilled
Skirt
Steak
with
Corn-
Tomato
Relish
Salmon
with
Curried
Yogurt
&
Cucumb
er Salad
Charred
Shrimp
& Pesto
Buddha
Bowls
Sheet-Pan
Maple-
Mustard
Pork Chops
& Carrots

Meals Monday Tuesday Wednesda
y
Thursday Friday Saturday Sunday
Dinner (2) 1
serving Gre
en Veggie
Bowl with
Chicken &
Lemon-
Tahini
Dressing
Berry-
Kefir
Smoothie
Hearty
Chickpea
&
Spinach
Stew
1
serving G
reen
Veggie
Bowl
with
Chicken
&
Lemon-
Tahini
Dressing
Berry-
Kefir
Smoothi
e
Hearty
Chickpe
a &
Spinach
Stew
1
serving Gree
n Veggie
Bowl with
Chicken &
Lemon-
Tahini

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Breakfast (1) 1C bran
flakes, silk
milk, 1 small
Banana
bra
n
boiling yellow Medium Smooth Normal

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Breakfast (2) Fruits Frui
ts
nil depends Sweet - -

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Morning tea Insulin free - boiling Fat-free Norm
al
Lime -

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Lunch (1) lettuce with
salad dressing,
Lett
uce
Steam Green - raw

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Lunch (2) Chopped
Rainbow
Salad Bowls
with Peanut
Sauce
Pea
nut
Sau
ce
Steam - Spicy - -

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Afternoon
tea
Lemon tea - - - - - -

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Dinner (1) Salmon
with
Curried
Yogurt &
Cucumber
Salad
- - - - - -

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Dinner (2) 1
serving Gre
en Veggie
Bowl with
Chicken &
Lemon-
Tahini
Dressing
- - - - -

Q1: What methods/techniques did you use to obtain feedback?
Through survey
Q2: Who did you seek feedback from?
The targetted patients
Q3: Did you achieve the dietary goals you set in Task
yes
Q4: Which menu items did not meet dietary goals?
Number of such as oils and extra calories in cheat diet
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Due high content of calories
Q6: Which menu items rated the highest customer satisfaction score?
Silk milk
Q7: Which menu items rated the lowest customer satisfaction score?
pork
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
As they were satisfy to good taste and presentation and due to high calorie content in some food
item it is stated that it may have dis-balance the diet.
Q9: Describe the changes you would make to your completed menu based on the feedback you
received.
For the elimination of some food item
task 2
Q1: What customer group is your menu developed for?
It is developed for over weight patients who usually get diagnosed by
Q2: What are their dietary and/or cultural requirements?
Eating regimes (elimination, macrobiotic)
Q3: What sources of information did you use to determine these requirements?
yes

Q4: Whom did you liaise with to identify and confirm customer requirements?
Due high content of calories
Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of
this customer group?
As it can termed to affective and can be able to cause strokes, organ failure etc.
Q6: What goals(s) would you set for your menus based on the information you’ve researched about
your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan
and menu?
Not to go beyond the diet
Meal
s
Monday Tuesda
y
Wednes
day
Thursd
ay
Frid
ay
Satur
day
Sunday
Brea
kfast
(1)
Milk silk
milk
Banana sweet
potato,
green
beans
Prote
in
shak
e
weet
potat
o,
green
beans
small
chicke
n roll,
Brea
kfast
(2)
Choice
based
shake with
small
chicken
roll,
sweet
potato,
green
beans
weet
potato,
green
beans
Chic
ken
weet
potat
o,
green
beans
small
chicken
roll,
Morn
ing
tea
Protein
shake
Eggs Protein
shake
Por
k
Prote
in
shak
e
Chick
en
Protein
shake
Lunc
h (1)
Proteins
and shakes
Por
k
Proteins
and
shakes
Egg
s
Prote
ins
and
shak
es
Chick
en
Eggs

Review performance
Answer the following questions based on your analysis of feedback in
Q1: What methods/techniques did you use to obtain feedback?
Through survey
Q2: Who did you seek feedback from?
The targetted patients
Q3: Did you achieve the dietary goals you set in
no
Q4: Which menu items did not meet dietary goals?
no
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
As many items
Q6:Which menu items rated the highest customer satisfaction score?
As they were satisfy to good taste and presentation and due to high calorie content in some food item it is
stated that it may have dis-balance the diet.
Q7: Which menu items rated the lowest customer satisfaction score?
As they were satisfy to good taste and presentation and due to high calorie content in some food
item it is stated that it may have dis-balance the diet.
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
As they were not determined to continue and fluctuation can be seen
Q9: Describe the changes you would make to your completed menu based on the feedback
changes are made to prevent and control disease.
task 3
Q1: What customer group is your menu developed for?
Aged people

Q2: What are their dietary and/or cultural requirements?
Exclusions for allergies,
Q3: What sources of information did you use to determine these requirements?
websites
Q4: Whom did you liaise with to identify and confirm customer requirements?
consultant
Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of
this customer group?
Major consequences
Q6: What goals(s) would you set for your menus based on the information you’ve researched about
your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan
and menu?
To maintain diet for healthy growth
Meal
s
Monday Tuesda
y
Wednes
day
Thursd
ay
Frid
ay
Satur
day
Sunday
Brea
kfast
(1)
Milk Choice
based
shake
Choice
based
shake
with
flavours
Low
carbo
food
Protei
ns
Brea
kfast
(2)
Choice
based
shake
with
flavours
Low
carbo
food
Choice
based
shake
Low
carbo
food
Prote
ins
Low
carbo
food
Choice
based
shake with
flavours
Morni
ng
tea
Protein
shake
Low
carbo
food
Protein
shake
Cho
ice
base
d
sha
ke
Choic
e
based
shake
flavou
rs
Low carbo
food
Lunc
h (1)
Proteins Low
carbo
Proteins Low
carb
Prote
ins
Choice
based

Meal
s
Monday Tuesda
y
Wednes
day
Thursd
ay
Frid
ay
Satur
day
Sunday
food o
food
shakeflavo
urs
Answer the following questions based on your analysis of feedback in Task 3
Q1: What methods/techniques did you use to obtain feedback?
By audience pool
Q2: Who did you seek feedback from?
Through targetted audience
Q3: Did you achieve the dietary goals you set in Task
yes
Q4: Which menu items did not meet dietary goals?
yes
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Cereals
Q6: Which menu items rated the highest customer satisfaction score?
Banana shake
Q7: Which menu items rated the lowest customer satisfaction score?
Papaya
Q8: Briefly explain why you think customers were or were not satisfied with the menu items
Roll of chicken
Q9: Describe the changes you would make to your completed menu based on the feedback

no
task 4
Q1: What customer group is your menu developed for?
Children
Q2: What are their dietary and/or cultural requirements?
Exclusions for allergies,
Q3: What sources of information did you use to determine these requirements?
Websites
Q4: Whom did you liaise with to identify and confirm customer requirements?
no
Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of
this customer group?
no
Q6: What goals(s) would you set for your menus based on the information you’ve researched about
your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan
and menu?
Yes
Meal
s
Monday Tuesda
y
Wednes
day
Thursd
ay
Frid
ay
Satur
day
Sunday
Brea
kfast
(1)
Milk Sugar
containin
g drink
Protein
shake
Sugar
containi
ng drink
Fruit
s
Protei
n
shake
Sugar
containing
drink
Brea
kfast
(2)
Choice
based
shake
with
Sugar
containin
g drink
Protein
shake
Sugar
containi
ng drink
Prote
in
shak
e
Sugar
contai
ning
drink
Sugar
containing
drink
Morni
ng
tea
Protein
shake
Sugar
containin
g drink
Protein
shake
Sug
ar
cont
aini
ng
Prote
in
shak
e
Sugar
contai
ning
drink
Protein
shake

Meal
s
Monday Tuesda
y
Wednes
day
Thursd
ay
Frid
ay
Satur
day
Sunday
drin
k
Lunc
h (1)
Protiens Sugar
containin
g drink
Protein
shake
Sug
ar
cont
aini
ng
drin
k
Prote
in
shak
e
Protei
n
shake
Protein
shake
Review
Q1: What methods/techniques did you use to obtain feedback?
By audience pool
Q2: Who did you seek feedback from?
Parents of kids
Q3: Did you achieve the dietary goals you set in Task
yes
Q4: Which menu items did not meet dietary goals?
None
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
All matched
Q6: Which menu items rated the highest customer satisfaction score?
shakes
Q7: Which menu items rated the lowest customer satisfaction score?
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Satisfies
Q9: Describe the changes you would make to your completed menu based on the feedback
no

task 5
Q1: What customer group is your menu developed for?
Defence forces
Q2: What are their dietary and/or cultural requirements?
Proteins
Q3: What sources of information did you use to determine these requirements?
Websites
Q4: Whom did you liaise with to identify and confirm customer requirements?
Vegan
Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of
this customer group?
Should proteinous food
Q6: What goals(s) would you set for your menus based on the information you’ve researched about
your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan
and menu?
no
Meal
s
Monday Tuesda
y
Wednesda
y
Thur
sday
Frid
ay
Satur
day
Sunday
Brea
kfast
(1)
Milk Ice tea Shake coffee latte Shake Tea
Brea
kfast
(2)
Choice
based
shake
with
Ice tea Vitamins coffee Vita
mins
Protei
n
shake
Vitamins
Morni
ng
tea
Protein
shake
Coffee Choice
based shake
with
C
of
fe
e
Prote
in
shak
e
Coffe
e
Protein
shake
Lunc
h (1)
Protiens
food
Vitamins
and pork
Protiens
food
V
it
a
Proti
ens
Vitam
ins
Protiens
food

Meal
s
Monday Tuesda
y
Wednesda
y
Thur
sday
Frid
ay
Satur
day
Sunday
m
in
s
food
Review
Q1: What methods/techniques did you use to obtain feedback?
By audience pool
Q2: Who did you seek feedback from?
Patients
Q3: Did you achieve the dietary goals you set in Task
yes
Q4: Which menu items did not meet dietary goals?
yes
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
Due to calories
Q6: Which menu items rated the highest customer satisfaction score?
tea
Q7: Which menu items rated the lowest customer satisfaction score?
Vegetal salad
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Due to continuous items
Q9: Describe the changes you would make to your completed menu based on the feedback
as to complete this project the calories should be taken form
Q6: What goals(s) would you set for your menus based on the information you’ve researched about
your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan
and menu?
Websites
task6
Q1: What customer group is your menu developed for?
Athletes

It is developed for over weight patients who usually get diagnosed by diabetes.
Q2: What are their dietary and/or cultural requirements?
Halal
Q3: What sources of information did you use to determine these requirements?
Websites
Q4: Whom did you liaise with to identify and confirm customer requirements?
Chicken
Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of
this customer group?
Major consequences
Q6: What goals(s) would you set for your menus based on the information you’ve researched about
your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan
and menu?
To protein diets for athletes
Brea
kfast
(1)
Milk silk milk Banana sweet
potato,
green
beans
Prote
in
shak
e
weet
potat
o,
green
beans
small
chicke
n roll,
Brea
kfast
(2)
Choice
based
shake
with
small
chicken
roll,
sweet
potato,
green
beans
weet
potato,
green
beans
Chic
ken
weet
potat
o,
green
beans
small
chicken
roll,
Morn Protein Eggs Protein Por Prote Chick Protein

Brea
kfast
(1)
Milk silk milk Banana sweet
potato,
green
beans
Prote
in
shak
e
weet
potat
o,
green
beans
small
chicke
n roll,
ing
tea
shake shake k in
shak
e
en shake
Lunc
h (1)
Proteins
and
shakes
Pork Proteins
and
shakes
Egg
s
Prote
ins
and
shak
es
Chick
en
Eggs
Brea
kfast
(1)
Milk silk milk Banana sweet
potato,
green
beans
Prote
in
shak
e
weet
potat
o,
green
beans
small
chicke
n roll,
Brea
kfast
(2)
Choice
based
shake
with
small
chicken
roll,
sweet
potato,
green
beans
weet
potato,
green
beans
Chic
ken
weet
potat
o,
green
beans
small
chicken
roll,
Morn
ing
tea
Protein
shake
Eggs Protein
shake
Por
k
Prote
in
shak
e
Chick
en
Protein
shake
Review
Q1: What methods/techniques did you use to obtain feedback?
By audience pool
Q2: Who did you seek feedback from?
This disease can encounter any age group either children, teenagers or adults.
Q3: Did you achieve the dietary goals you set in Task

yes
Q4: Which menu items did not meet dietary goals?
no
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
no
Q6: Which menu items rated the highest customer satisfaction score?
yes
Q7: Which menu items rated the lowest customer satisfaction score?
none
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Q9: Describe the changes you would make to your completed menu based on the feedback
many changes
no