Menu Planning and Cookery: Gluten-Free and Diabetes-Friendly Options for Dietary Needs
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In this assessment we will discuss about menu planning & cookery and below are the summaries point:-
Menu planning and cookery considerations for different dietary needs: gluten-free and diabetes-friendly options.
Gluten-free alternatives using nut flours, potato flours, and soy flours for breakfast and afternoon tea.
Diabetes-friendly modifications include lean meats, low glycemic index fruits, and whole grain flours for lunch and dinner.
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Running head: MENU PLANNING AND COOKERY
MENU PLANNING AND COOKERY
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MENU PLANNING AND COOKERY
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1MENU PLANNING AND COOKERY
Assessment 1
Question 4
Meals Gluten Free Diabetes
Breakfast The bread must be prepared
with gluten free alternatives
such as nut flours potato flours
and soy flours to prevent
gastric symptoms of gluten
intolerances (Rochetti et al.
2017).
Diabetes is usually
accompanied with
malfunctioning fat metabolism
(Parhofer 2015). Hence, the
recipe must be altered by
using egg whites instead of
whole grains, for reduced
cholesterol content. Red meat
like ham, which is rich in
saturated fat must be replaced
with lean meats like chicken.
Morning Tea The muffins must be prepared
by flour or gluten alternatives
such as nut flours or potato
flours. Likewise, if preparing
muffins from nut flours
becomes texturally difficult,
the assorted sweet tarts where
the shells are made of nut and
seed flours may be given (de la
Horra et al. 2018).
Instead of a sweet flavor,
savory muffins containing
spices or vegetables may be
given. Likewise, if customers
prefer sweet muffins, sugar
substitutes such as Stevia may
be used (Sharma et al. 2016).
The muffins must also be
prepared using multigrain or
whole grain flours of whole
wheat and oats to enhance the
fiber and glycemic index
given, resulting in avoidance
of blood sugar fluctuations.
Lunch While every recipe is devoid
of gluten sources, care has to
be taken during the
preparation of Pork Piccata.
Instead of flour, the pork
pieces can be coated with
gluten free oats or cracker
crumbs made with soy flour,
while mixing with pepper
before frying (de la Horra et al.
2018).
As mentioned above, red meat
like pork must replaced with
lean meats like chicken.
Likewise, brown rice can be
used for preparing the risotto
to enhance he fiber content,
which is beneficial for
diabetics. Low glycemic index
fruits such as apples, pears,
peaches and cherries can be
added to make the fruit salad
diabetic friendly (Wang et al.
2015). Further, excessive
Assessment 1
Question 4
Meals Gluten Free Diabetes
Breakfast The bread must be prepared
with gluten free alternatives
such as nut flours potato flours
and soy flours to prevent
gastric symptoms of gluten
intolerances (Rochetti et al.
2017).
Diabetes is usually
accompanied with
malfunctioning fat metabolism
(Parhofer 2015). Hence, the
recipe must be altered by
using egg whites instead of
whole grains, for reduced
cholesterol content. Red meat
like ham, which is rich in
saturated fat must be replaced
with lean meats like chicken.
Morning Tea The muffins must be prepared
by flour or gluten alternatives
such as nut flours or potato
flours. Likewise, if preparing
muffins from nut flours
becomes texturally difficult,
the assorted sweet tarts where
the shells are made of nut and
seed flours may be given (de la
Horra et al. 2018).
Instead of a sweet flavor,
savory muffins containing
spices or vegetables may be
given. Likewise, if customers
prefer sweet muffins, sugar
substitutes such as Stevia may
be used (Sharma et al. 2016).
The muffins must also be
prepared using multigrain or
whole grain flours of whole
wheat and oats to enhance the
fiber and glycemic index
given, resulting in avoidance
of blood sugar fluctuations.
Lunch While every recipe is devoid
of gluten sources, care has to
be taken during the
preparation of Pork Piccata.
Instead of flour, the pork
pieces can be coated with
gluten free oats or cracker
crumbs made with soy flour,
while mixing with pepper
before frying (de la Horra et al.
2018).
As mentioned above, red meat
like pork must replaced with
lean meats like chicken.
Likewise, brown rice can be
used for preparing the risotto
to enhance he fiber content,
which is beneficial for
diabetics. Low glycemic index
fruits such as apples, pears,
peaches and cherries can be
added to make the fruit salad
diabetic friendly (Wang et al.
2015). Further, excessive
2MENU PLANNING AND COOKERY
addition of cheese must be
avoided during risotto
preparation considering the
hindered fat metabolism in
diabetics (Parhofer 2015).
Afternoon Tea The bread for both the recipes
must be prepared using gluten
free alternative such as rice
flours, nut flours, potato flour
and soy flours (Rochetti et al.
2017).
The sugar content in both
recipes must be replaced by
substitutes such as Stevia
(Sharma et al. 2016).
Alternatively, the savory tea
sandwiches using vegetables
can be prepared, while the
Danish pastry fillings can be
devoid of sugar and contain
only natural fruit sweetness
such as stewed fruits. The
breads for both the Danish as
well as the sandwiches can be
prepared using whole grains
such as whole wheat and oats
for enhanced fiber content.
Dinner The Caesar salad must include
gluten free croutons such as
those mad from gluten free
oats, or soy, nut and rice
flours. Similarly, the pastry
sheets for the Mille Feuille
must be made using gluten
free alternatives such as gluten
free oat flours, rice flours, rice
flours, or oat flours (de la
Horra et al. 2018).
Low fat cream or Greek
yogurt can be used for the
sauce of beurre blanc.
Likewise, whole grain
croutons with yogurt as a
dressing can be used to
prepare the Caesar salad. For
the Mille Feuille, dark
chocolate can be used if
customers wish to savor the
taste of chocolate. Sugar
substitutes such as Stevia can
be used to sweeten the fruits
or alternatively, whole
raspberries can be added to
add natural sweetness devoid
of excessive sugars (Sharma et
al. 2016).
addition of cheese must be
avoided during risotto
preparation considering the
hindered fat metabolism in
diabetics (Parhofer 2015).
Afternoon Tea The bread for both the recipes
must be prepared using gluten
free alternative such as rice
flours, nut flours, potato flour
and soy flours (Rochetti et al.
2017).
The sugar content in both
recipes must be replaced by
substitutes such as Stevia
(Sharma et al. 2016).
Alternatively, the savory tea
sandwiches using vegetables
can be prepared, while the
Danish pastry fillings can be
devoid of sugar and contain
only natural fruit sweetness
such as stewed fruits. The
breads for both the Danish as
well as the sandwiches can be
prepared using whole grains
such as whole wheat and oats
for enhanced fiber content.
Dinner The Caesar salad must include
gluten free croutons such as
those mad from gluten free
oats, or soy, nut and rice
flours. Similarly, the pastry
sheets for the Mille Feuille
must be made using gluten
free alternatives such as gluten
free oat flours, rice flours, rice
flours, or oat flours (de la
Horra et al. 2018).
Low fat cream or Greek
yogurt can be used for the
sauce of beurre blanc.
Likewise, whole grain
croutons with yogurt as a
dressing can be used to
prepare the Caesar salad. For
the Mille Feuille, dark
chocolate can be used if
customers wish to savor the
taste of chocolate. Sugar
substitutes such as Stevia can
be used to sweeten the fruits
or alternatively, whole
raspberries can be added to
add natural sweetness devoid
of excessive sugars (Sharma et
al. 2016).
3MENU PLANNING AND COOKERY
Question 5
1. Cardiovascular diseases such as atherosclerosis and myocardial infarction can be caused
due to a faulty diet rich in saturated and trans fats. To result in beneficial health
outcomes, the diet must be free from the above unhealthy fat sources such as red meats,
junk foods, fast foods, processed foods and whole milk or milk products. The diet must
be rich in antioxidants and fiber such as colorful fruits and vegetables, sources of omega
3 fatty acids such as salmon, herring and trout and whole grains such as oats, whole
wheat flours which help in the reduction of unhealthy low density lipoprotein cholesterol
and increase of health high density lipoprotein cholesterol (Pan, Lin, Hemler and Hu
2018). Further, adding sources of soluble fiber such as apples (pectin) and oats (beta
glucan) have also been found to be beneficial in the management of a healthy heart due to
their gelling properties which absorb lipids from the gut, hence hindering fat absorption,
resulting in their excretion and reduction of blood levels of harmful lipids, which may
prove to be beneficial for patients of cardiovascular disease (Grosso et al. 2017).
2. Low consumption of dietary calcium and vitamin D may result in poor bone density and
related disease such as osteoporosis. Consumption of good sources of dietary calcium
such as milk, milk products such as cheese, yogurt, almonds, legumes, pulses, soy
products along with Vitamin D exposure and consumption such as mushrooms, sunshine
and fortified butters and cereal products can prove to be beneficial. Along with
consumption of calcium, the consumption of vitamin D is equally necessary since it aids
in the absorption of calcium, resulting in enhance bone calcium content and increased
bone density (Childress, Harbrecht and Heaberlin 2018).
Question 5
1. Cardiovascular diseases such as atherosclerosis and myocardial infarction can be caused
due to a faulty diet rich in saturated and trans fats. To result in beneficial health
outcomes, the diet must be free from the above unhealthy fat sources such as red meats,
junk foods, fast foods, processed foods and whole milk or milk products. The diet must
be rich in antioxidants and fiber such as colorful fruits and vegetables, sources of omega
3 fatty acids such as salmon, herring and trout and whole grains such as oats, whole
wheat flours which help in the reduction of unhealthy low density lipoprotein cholesterol
and increase of health high density lipoprotein cholesterol (Pan, Lin, Hemler and Hu
2018). Further, adding sources of soluble fiber such as apples (pectin) and oats (beta
glucan) have also been found to be beneficial in the management of a healthy heart due to
their gelling properties which absorb lipids from the gut, hence hindering fat absorption,
resulting in their excretion and reduction of blood levels of harmful lipids, which may
prove to be beneficial for patients of cardiovascular disease (Grosso et al. 2017).
2. Low consumption of dietary calcium and vitamin D may result in poor bone density and
related disease such as osteoporosis. Consumption of good sources of dietary calcium
such as milk, milk products such as cheese, yogurt, almonds, legumes, pulses, soy
products along with Vitamin D exposure and consumption such as mushrooms, sunshine
and fortified butters and cereal products can prove to be beneficial. Along with
consumption of calcium, the consumption of vitamin D is equally necessary since it aids
in the absorption of calcium, resulting in enhance bone calcium content and increased
bone density (Childress, Harbrecht and Heaberlin 2018).
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4MENU PLANNING AND COOKERY
3. Obesity has been recently recognized as an epidemic and a disease leading to severe
health consequences such as metabolic syndromes, cancer and renal disorders, caused
due to a consumption of a diet rich in saturated and trans fats, sugars, refined flours
accompanied by a sedentary lifestyle. Hence, consumption of a diet rich in whole grains,
unsaturated fat sources such as vegetable oils and skimmed milk along with non-starchy
vegetables and adherence to exercise has been proved to be beneficial (de Git and Adan
2015. Consumption of a diet which is rich in fiber and whole grains such as cereals,
fruits, green leafy and seeded vegetables also prove to be beneficial in the management
of obesity by enhancing the satiety level in individuals and reducing their consumption or
cravings of junk foods. A key dietary modification which greatly benefits obesity patients
is the reducing the consumption of sugary foods, especially beverages since sugar is
relatively metabolized easily, resulting in its conversion ad deposition as abdominal fat if
the individual does not engage in adequate exercise in order to burn the excessive calories
(Sáinz et al. 2015).
Question 6
Dietary Needs Requirements
Lactose Intolerance The diet of such individuals must be devoid of
foods containing lactose such as milk and milk
products. However, to prevent and Vitamin D
deficiencies, calcium rich, dairy alternatives
such as soy and soy products, almonds,
broccoli, mushrooms, legumes, seeds and
fortified breakfast cereals and butters must be
incorporated (Deng et al. 2015).
Low Sodium The diet of such individuals must be devoid of
or contain less of sodium food sources such as
table salt, green leafy vegetables, packaged
foods, processed foods, seafoods and junk
foods. The palatability of the diet can be
enhanced by the adding spices such as peppers
3. Obesity has been recently recognized as an epidemic and a disease leading to severe
health consequences such as metabolic syndromes, cancer and renal disorders, caused
due to a consumption of a diet rich in saturated and trans fats, sugars, refined flours
accompanied by a sedentary lifestyle. Hence, consumption of a diet rich in whole grains,
unsaturated fat sources such as vegetable oils and skimmed milk along with non-starchy
vegetables and adherence to exercise has been proved to be beneficial (de Git and Adan
2015. Consumption of a diet which is rich in fiber and whole grains such as cereals,
fruits, green leafy and seeded vegetables also prove to be beneficial in the management
of obesity by enhancing the satiety level in individuals and reducing their consumption or
cravings of junk foods. A key dietary modification which greatly benefits obesity patients
is the reducing the consumption of sugary foods, especially beverages since sugar is
relatively metabolized easily, resulting in its conversion ad deposition as abdominal fat if
the individual does not engage in adequate exercise in order to burn the excessive calories
(Sáinz et al. 2015).
Question 6
Dietary Needs Requirements
Lactose Intolerance The diet of such individuals must be devoid of
foods containing lactose such as milk and milk
products. However, to prevent and Vitamin D
deficiencies, calcium rich, dairy alternatives
such as soy and soy products, almonds,
broccoli, mushrooms, legumes, seeds and
fortified breakfast cereals and butters must be
incorporated (Deng et al. 2015).
Low Sodium The diet of such individuals must be devoid of
or contain less of sodium food sources such as
table salt, green leafy vegetables, packaged
foods, processed foods, seafoods and junk
foods. The palatability of the diet can be
enhanced by the adding spices such as peppers
5MENU PLANNING AND COOKERY
and various herbs such as ginger and garlic.
Green leafy vegetables such as lettuce can be
incorporated (Song et al. 2016).
Celiac Foods containing gluten such as wheat and oats
must be avoided and prepared using gluten free
alternatives such as soy flours, nut flours,
potato flours, rice flours or gluten free oat
flours (Bascuñán, Vespa and Araya 2017).
Diabetes Mellitus Excessive sugars and high glycemic index
foods such as mangoes, grapes, watermelon,
refined flours, saturated fats and red meats
must be avoided. Low glycemic index foods
with high fiber such as oats, whole grains and
green leafy vegetables can be added to reduce
blood sugar fluctuations and maintain stable
energy levels. Saturated fats such as red eats
and junk foods must be avoided and nuts and
seeds can be given to aid to enhance insulin
sensitivity (Urrutia, Mercado and 2017)
Question 7
Customers Requirements
Jewish Customers The menu must be prepared using Kosher
products such as Kosher salt and meat and milk
products from cud chewing animals with
hooves such as cows, bulls, goats, lambs,
sheep, springbok and veal (Tieman and Hassan
2015).
Muslim Customers The diet must comprise of meats prepared
using Halal practices such as beef and chicken,
and devoid of Haram foods such as alcohol and
pork (Soon, Chandia and Regenstein 2017).
Hindu Customers The diet must be primarily be vegetarian
devoid of any meat sources with greater
emphasis on grains and curries (Rasul et al.
2018).
General The individuals ethnic background along with
any spiritual beliefs must be considered.
Likewise, allergies and vegetarian, vegan or
non vegetarian preferences must also be
considered during menu planning (Modesti et
al. 2016).
and various herbs such as ginger and garlic.
Green leafy vegetables such as lettuce can be
incorporated (Song et al. 2016).
Celiac Foods containing gluten such as wheat and oats
must be avoided and prepared using gluten free
alternatives such as soy flours, nut flours,
potato flours, rice flours or gluten free oat
flours (Bascuñán, Vespa and Araya 2017).
Diabetes Mellitus Excessive sugars and high glycemic index
foods such as mangoes, grapes, watermelon,
refined flours, saturated fats and red meats
must be avoided. Low glycemic index foods
with high fiber such as oats, whole grains and
green leafy vegetables can be added to reduce
blood sugar fluctuations and maintain stable
energy levels. Saturated fats such as red eats
and junk foods must be avoided and nuts and
seeds can be given to aid to enhance insulin
sensitivity (Urrutia, Mercado and 2017)
Question 7
Customers Requirements
Jewish Customers The menu must be prepared using Kosher
products such as Kosher salt and meat and milk
products from cud chewing animals with
hooves such as cows, bulls, goats, lambs,
sheep, springbok and veal (Tieman and Hassan
2015).
Muslim Customers The diet must comprise of meats prepared
using Halal practices such as beef and chicken,
and devoid of Haram foods such as alcohol and
pork (Soon, Chandia and Regenstein 2017).
Hindu Customers The diet must be primarily be vegetarian
devoid of any meat sources with greater
emphasis on grains and curries (Rasul et al.
2018).
General The individuals ethnic background along with
any spiritual beliefs must be considered.
Likewise, allergies and vegetarian, vegan or
non vegetarian preferences must also be
considered during menu planning (Modesti et
al. 2016).
6MENU PLANNING AND COOKERY
Question 8
For modifying the textures of foods, patient requirements in terms of ability of ingestion
and clinical condition of the patient must be considered. Patients with oral ulcers or aged patients
with dentures must be required to consumed texture modified foods such as juices, liquids,
mashed, semi solid or soft foods. Likewise, post operative patients who have undergone
gastrointestinal operations or elderly patients with compromised digestion may be required to
consumed bland and soft foods (Abbey, Wright and Capra 2015). Modifying the texture of the
diet can only be successful in terms of products or equipment which have the capability of
mashing, grinding or pulverizing the foods. To prepare and present texture modified
presentations, the equipments commonly used include blenders, food processors, juicers, meat
grinders, meat pulverizers, mashers and graters (Rothenberg and Wendin 2015).
Question 9
Food allergies which are common globally include peanut allergies, lactose and gluten
intolerances, egg, soy, prawn and eggplant allergies. If not adhered to, the reactions to such
allergies and intolerances can result in gastrointestinal symptoms, asthmatic symptoms and
anaphylactic shocks which may prove to be fatal (Randall, Buxton and Afshari 2017). If
requirements such as food allergies, intolerances, food drug interactions and medical conditions
are not adhered to, then it may lead to indigestion, loose bowels, asthmatic spasms, nausea,
vomiting, itchiness and skin redness, allergic rhinitis and anaphylactic shocks which may result
in the death of the patient or result in reduction of drug potency, aggravation of harmful patient
health symptoms and negative health outcomes in the patient (Lee et al. 2017). To avoid
negligence and legal requirements, patient and individual assessments must be conducted to
identify the potential preferences and needs of the clients. For ethical and legal compliance,
Question 8
For modifying the textures of foods, patient requirements in terms of ability of ingestion
and clinical condition of the patient must be considered. Patients with oral ulcers or aged patients
with dentures must be required to consumed texture modified foods such as juices, liquids,
mashed, semi solid or soft foods. Likewise, post operative patients who have undergone
gastrointestinal operations or elderly patients with compromised digestion may be required to
consumed bland and soft foods (Abbey, Wright and Capra 2015). Modifying the texture of the
diet can only be successful in terms of products or equipment which have the capability of
mashing, grinding or pulverizing the foods. To prepare and present texture modified
presentations, the equipments commonly used include blenders, food processors, juicers, meat
grinders, meat pulverizers, mashers and graters (Rothenberg and Wendin 2015).
Question 9
Food allergies which are common globally include peanut allergies, lactose and gluten
intolerances, egg, soy, prawn and eggplant allergies. If not adhered to, the reactions to such
allergies and intolerances can result in gastrointestinal symptoms, asthmatic symptoms and
anaphylactic shocks which may prove to be fatal (Randall, Buxton and Afshari 2017). If
requirements such as food allergies, intolerances, food drug interactions and medical conditions
are not adhered to, then it may lead to indigestion, loose bowels, asthmatic spasms, nausea,
vomiting, itchiness and skin redness, allergic rhinitis and anaphylactic shocks which may result
in the death of the patient or result in reduction of drug potency, aggravation of harmful patient
health symptoms and negative health outcomes in the patient (Lee et al. 2017). To avoid
negligence and legal requirements, patient and individual assessments must be conducted to
identify the potential preferences and needs of the clients. For ethical and legal compliance,
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7MENU PLANNING AND COOKERY
clients must be informed about the presence of potential allergens and ingredients used in
preparation of the concerned diet and menus (Lee and Sozen 2016).
Question 10
Bread, cereal, rice, pasta, noodles: calories, Carbohydrates, dietary fiber, B Vitamins, Sodium,
if fortified then Vitamin D and E (Tapsell et al. 2016).
Vegetables, Legumes: Calories, proteins, dietary fiber, iron, calcium, zinc, magnesium, B
vitamins (Fabbri and Crosby 2016).
Capsicum, broccoli, cauliflower, cabbage and tomatoes: Dietary fiber, Vitamin K,
lycopene, calcum, indoles, sulforaphanes, calories, capsaicin, Vitamin A, carbohydrates
(Blekkenhorst et al. 2018).
Dark green and orange vegetables like spinach, broccoli, carrots and pumpkins: Vitamin
A, calories, carbohydrates, dietary fiber, iron , folic acid (Wirth et al. 2017).
Question 14
Diet Key Features
Vegan The diet is devoid of meat and milk products
and any foods procured from animals such as
honey. The diet included vegetables, fruits,
grains, nuts seeds (Janssen et al. 2016).
Lacto Vegetarian The diet is devoid of meat but includes
vegetables, grains, fruits, nuts, seeds and dairy
products (Melina, Craig and Levin 2016).
Ovo vegetarian The diet is devoid of meat and milk products
but includes eggs, grains, fruits, nuts, seeds and
vegetables (Sabaté and Wien 2015).
Ovo lacto vegetarian The diet is devoid of meat but includes eggs,
milk and milk products, fruits, vegetables,
nuts, seeds and grains (Rosi et al. 2015).
Pesco vegetarian The diet includes selective meats such as only
fish and seafood, along with vegetables, grains,
clients must be informed about the presence of potential allergens and ingredients used in
preparation of the concerned diet and menus (Lee and Sozen 2016).
Question 10
Bread, cereal, rice, pasta, noodles: calories, Carbohydrates, dietary fiber, B Vitamins, Sodium,
if fortified then Vitamin D and E (Tapsell et al. 2016).
Vegetables, Legumes: Calories, proteins, dietary fiber, iron, calcium, zinc, magnesium, B
vitamins (Fabbri and Crosby 2016).
Capsicum, broccoli, cauliflower, cabbage and tomatoes: Dietary fiber, Vitamin K,
lycopene, calcum, indoles, sulforaphanes, calories, capsaicin, Vitamin A, carbohydrates
(Blekkenhorst et al. 2018).
Dark green and orange vegetables like spinach, broccoli, carrots and pumpkins: Vitamin
A, calories, carbohydrates, dietary fiber, iron , folic acid (Wirth et al. 2017).
Question 14
Diet Key Features
Vegan The diet is devoid of meat and milk products
and any foods procured from animals such as
honey. The diet included vegetables, fruits,
grains, nuts seeds (Janssen et al. 2016).
Lacto Vegetarian The diet is devoid of meat but includes
vegetables, grains, fruits, nuts, seeds and dairy
products (Melina, Craig and Levin 2016).
Ovo vegetarian The diet is devoid of meat and milk products
but includes eggs, grains, fruits, nuts, seeds and
vegetables (Sabaté and Wien 2015).
Ovo lacto vegetarian The diet is devoid of meat but includes eggs,
milk and milk products, fruits, vegetables,
nuts, seeds and grains (Rosi et al. 2015).
Pesco vegetarian The diet includes selective meats such as only
fish and seafood, along with vegetables, grains,
8MENU PLANNING AND COOKERY
nuts, seeds and fruits. Eggs and dairy products
may or may not be consumed (Matta et al.
2018).
Semi vegetarian The diet consists of mainly vegetables, grains,
fruits, nuts, seeds and dairy and occasionally
may include dairy, seafood or poultry (Mulle et
al. 2017).
Question 16
People affected by disasters or environmental extremes may suffer from nutritional
deficiencies due to disrupted food supply and financial constraints due to property and monetary
loss inflicted by natural calamities. Hence, this increases the possibilities of protein energy
malnutrition and micronutrient deficiencies, due to possibilities of consuming an energy rich,
high calorie diet, devoid of protein or vegetables and fruits. Hence, considering the same, low
cost meals are to be provided with a balance of protein and carbohydrates, such as staples like
rice, pulses and legumes (Kaplan et al. 2015). Seasonal fruits and vegetables must be procure to
manage deficiencies. The resultant unhygienic conditions due to the disaster may result in food
poisoning and gastrointestinal disorders such as diarrhea. Hence, electrolytes must be
administered through juices, soups and saline – since these are lost excessively in patients
suffering from such conditions. Likewise, care has to taken in preparing the food in hygienic and
sanitary conditions so as to reduce the possibilities of infection and food poisoning - which are
common in the event of natural disasters (Rukundo et al. 2016).
nuts, seeds and fruits. Eggs and dairy products
may or may not be consumed (Matta et al.
2018).
Semi vegetarian The diet consists of mainly vegetables, grains,
fruits, nuts, seeds and dairy and occasionally
may include dairy, seafood or poultry (Mulle et
al. 2017).
Question 16
People affected by disasters or environmental extremes may suffer from nutritional
deficiencies due to disrupted food supply and financial constraints due to property and monetary
loss inflicted by natural calamities. Hence, this increases the possibilities of protein energy
malnutrition and micronutrient deficiencies, due to possibilities of consuming an energy rich,
high calorie diet, devoid of protein or vegetables and fruits. Hence, considering the same, low
cost meals are to be provided with a balance of protein and carbohydrates, such as staples like
rice, pulses and legumes (Kaplan et al. 2015). Seasonal fruits and vegetables must be procure to
manage deficiencies. The resultant unhygienic conditions due to the disaster may result in food
poisoning and gastrointestinal disorders such as diarrhea. Hence, electrolytes must be
administered through juices, soups and saline – since these are lost excessively in patients
suffering from such conditions. Likewise, care has to taken in preparing the food in hygienic and
sanitary conditions so as to reduce the possibilities of infection and food poisoning - which are
common in the event of natural disasters (Rukundo et al. 2016).
9MENU PLANNING AND COOKERY
Assessment 2
Part A (1): Planning and Calculation of Menus
Menu 1
Dietary Requirement (Special diets that are
a part of the contemporary Australian
society)
Gluten Free diet (avoidance of wheat and
wheat based dished, packaged items or flours,
gluten free flour alternatives such as soy, rice,
nuts, potato or vegetable flours are to be
considered) (Vici et al. 2016).
Course 1 (Appetizers and Salads): Appetizer: Cumin roasted beef balls and sweet
potato skewers with green beans and yogurt
dip.
Salad: Warm cucumber and red onion salad
with toasted sesame and peanut dressing
Course 2 (Entrée): Fennel and Coriander herb rice with Creamy
chicken and squash curry.
Course 3 (Dessert): Mint, dark chocolate and avocado pudding
topped with toasted hazelnuts.
Costing:
Course 1: $2.50
Course 2: $2.00
Course 3: $3.00
Total Cost (Course 1 + Course 2 + Course 3) = $7.50
Menu 2
Dietary Requirement (Special diets that are
a part of the contemporary Australian
society)
Lacto-ovo vegetarian diet (primarily
vegetarian based diet in which meat and meat
products will be excluded and dairy, dairy
products, eggs and vegetables, fruits, grains,
nuts and seeds will be included) (Rådjursöga et
al. 2018).
Course 1 (Appetizers and Salads): Appetizer: Grilled cheddar cheese, chili and
spring onion toasts
Salad: Scrambled eggs and baby spinach salad
with Greek yogurt and dill dressing.
Course 2 (Entrée): Spicy Chickpea and quinoa rice bowl with
grilled baby carrots and brussel sprouts
Course 3 (Dessert): Strawberry and vanilla custard topped with
grated coconut
Costing:
Assessment 2
Part A (1): Planning and Calculation of Menus
Menu 1
Dietary Requirement (Special diets that are
a part of the contemporary Australian
society)
Gluten Free diet (avoidance of wheat and
wheat based dished, packaged items or flours,
gluten free flour alternatives such as soy, rice,
nuts, potato or vegetable flours are to be
considered) (Vici et al. 2016).
Course 1 (Appetizers and Salads): Appetizer: Cumin roasted beef balls and sweet
potato skewers with green beans and yogurt
dip.
Salad: Warm cucumber and red onion salad
with toasted sesame and peanut dressing
Course 2 (Entrée): Fennel and Coriander herb rice with Creamy
chicken and squash curry.
Course 3 (Dessert): Mint, dark chocolate and avocado pudding
topped with toasted hazelnuts.
Costing:
Course 1: $2.50
Course 2: $2.00
Course 3: $3.00
Total Cost (Course 1 + Course 2 + Course 3) = $7.50
Menu 2
Dietary Requirement (Special diets that are
a part of the contemporary Australian
society)
Lacto-ovo vegetarian diet (primarily
vegetarian based diet in which meat and meat
products will be excluded and dairy, dairy
products, eggs and vegetables, fruits, grains,
nuts and seeds will be included) (Rådjursöga et
al. 2018).
Course 1 (Appetizers and Salads): Appetizer: Grilled cheddar cheese, chili and
spring onion toasts
Salad: Scrambled eggs and baby spinach salad
with Greek yogurt and dill dressing.
Course 2 (Entrée): Spicy Chickpea and quinoa rice bowl with
grilled baby carrots and brussel sprouts
Course 3 (Dessert): Strawberry and vanilla custard topped with
grated coconut
Costing:
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10MENU PLANNING AND COOKERY
Course 1: $2.00
Course 2: $2.20
Course 3: $3.00
Total Cost (Course 1 + Course 2 + Course 3) = $7.20
Menu 3
Dietary Requirement: (Main types and
culinary characteristics of cultural or
religious diets that are a part of
contemporary Australia Society)
Vegan diet (A vegan diet will consist
primarily of vegetables, fruits, grains, nuts and
seeds and excludes any product obtained from
animals such as meat and meat products, dairy
and dairy products and even honey) (Radnitz,
Beezhold and DiMatteo 2015).
Course (Appetizers and Salads): Appetizer: Hummus stuffed cherry tomatoes
with black bean and oregano dip
Salad: Cranberry and kale salad with lemon
and agave dressing
Course (Entrée): Cauliflower and mushroom fried rice with
baked beans cooked in soy and sesame sauce
Course (Dessert): Vegan banana and rhubarb ice cream topped
with roasted almonds.
Costing:
Course 1: $2.50
Course 2: $2.00
Course 3: $2.50
Total Cost (Course 1 + Course 2 + Course 3) = $7.00
Menu 4
Dietary Requirement: (Main types and
culinary characteristics of cultural or
religious diets that are a part of
contemporary Australia Society)
Halal diet (A halal diet is consumed primarily
by individuals belonging to the religious group
of Muslims and primarily comprises of meat
products which have been prepared ethically in
accordance to the Islamic dietary laws. A halal
diet excluded haram foods such as pork,
alcohol and any vegetarian dish which is
prepared using alcohol) (Krishnan et al. 2017).
Course (Appetizers and Salads): Appetizer: Sautéed mushroom and eggplant
with pesto sauce
Salad: Spicy beef and carrot ribbon salad with
tahini dressing
Course (Entrée): Basmati rice with halal chicken breast and
vegetables casserole
Course (Dessert): Apple, fig and cinnamon filo pastry tart
Course 1: $2.00
Course 2: $2.20
Course 3: $3.00
Total Cost (Course 1 + Course 2 + Course 3) = $7.20
Menu 3
Dietary Requirement: (Main types and
culinary characteristics of cultural or
religious diets that are a part of
contemporary Australia Society)
Vegan diet (A vegan diet will consist
primarily of vegetables, fruits, grains, nuts and
seeds and excludes any product obtained from
animals such as meat and meat products, dairy
and dairy products and even honey) (Radnitz,
Beezhold and DiMatteo 2015).
Course (Appetizers and Salads): Appetizer: Hummus stuffed cherry tomatoes
with black bean and oregano dip
Salad: Cranberry and kale salad with lemon
and agave dressing
Course (Entrée): Cauliflower and mushroom fried rice with
baked beans cooked in soy and sesame sauce
Course (Dessert): Vegan banana and rhubarb ice cream topped
with roasted almonds.
Costing:
Course 1: $2.50
Course 2: $2.00
Course 3: $2.50
Total Cost (Course 1 + Course 2 + Course 3) = $7.00
Menu 4
Dietary Requirement: (Main types and
culinary characteristics of cultural or
religious diets that are a part of
contemporary Australia Society)
Halal diet (A halal diet is consumed primarily
by individuals belonging to the religious group
of Muslims and primarily comprises of meat
products which have been prepared ethically in
accordance to the Islamic dietary laws. A halal
diet excluded haram foods such as pork,
alcohol and any vegetarian dish which is
prepared using alcohol) (Krishnan et al. 2017).
Course (Appetizers and Salads): Appetizer: Sautéed mushroom and eggplant
with pesto sauce
Salad: Spicy beef and carrot ribbon salad with
tahini dressing
Course (Entrée): Basmati rice with halal chicken breast and
vegetables casserole
Course (Dessert): Apple, fig and cinnamon filo pastry tart
11MENU PLANNING AND COOKERY
Costing:
Course 1: $2.30
Course 2: $2.00
Course 3: $2.75
Total Cost (Course 1 + Course 2 + Course 3) = $7.05
Menu 5
Dietary Requirement: (Main types of
customer groups that have special dietary
requirements)
Elderly (Considering their compromised
abilities of food ingestion and digestion, the
diet for aged individuals must be modified in
terms of textures, flavors and food preparation
methods. Hence, the duet will comprise of
foods from core food groups of grains,
vegetables, dairy, pulses, fruits and meats,
prepared in bland, less spiced, soft, semi solid,
mashed or liquid forms) (Funami 2016).
Course (Appetizers and Salads): Appetizer: Savory fish cakes drizzled with
melted butter
Salad: Mashed potato, crumbled feta and
sautéed French beans salad
Course (Entrée): Oats, lentils and spinach soup topped with
steam rice, along with roasted baby potatoes
and asparagus
Course (Dessert): Stewed peaches and mangoes with yogurt
Costing:
Course 1: $2.75
Course 2: $2.50
Course 3: $1.75
Total Cost (Course 1 + Course 2 + Course 3) = $7.00
Menu 6: Cyclic Menu
Dietary Requirement: (Main types of
customer groups that have special dietary
requirements)
Those with weight problems: Overweight
(The menu for such individuals will be
prepared considering low fat, low to moderate
calorie, moderate carbohydrate, moderate
protein and high fiber dietary principles.
Highly processed or packaged foods and foods
prepared in excessive fat and sugars will be
excluded) (Muirhead et al. 2017).
Monday Course (Appetizers and Salads):
Appetizer: Thai vegetable spring rolls
Salad: Baby spinach and corn salad with chili-
orange dressing
Costing:
Course 1: $2.30
Course 2: $2.00
Course 3: $2.75
Total Cost (Course 1 + Course 2 + Course 3) = $7.05
Menu 5
Dietary Requirement: (Main types of
customer groups that have special dietary
requirements)
Elderly (Considering their compromised
abilities of food ingestion and digestion, the
diet for aged individuals must be modified in
terms of textures, flavors and food preparation
methods. Hence, the duet will comprise of
foods from core food groups of grains,
vegetables, dairy, pulses, fruits and meats,
prepared in bland, less spiced, soft, semi solid,
mashed or liquid forms) (Funami 2016).
Course (Appetizers and Salads): Appetizer: Savory fish cakes drizzled with
melted butter
Salad: Mashed potato, crumbled feta and
sautéed French beans salad
Course (Entrée): Oats, lentils and spinach soup topped with
steam rice, along with roasted baby potatoes
and asparagus
Course (Dessert): Stewed peaches and mangoes with yogurt
Costing:
Course 1: $2.75
Course 2: $2.50
Course 3: $1.75
Total Cost (Course 1 + Course 2 + Course 3) = $7.00
Menu 6: Cyclic Menu
Dietary Requirement: (Main types of
customer groups that have special dietary
requirements)
Those with weight problems: Overweight
(The menu for such individuals will be
prepared considering low fat, low to moderate
calorie, moderate carbohydrate, moderate
protein and high fiber dietary principles.
Highly processed or packaged foods and foods
prepared in excessive fat and sugars will be
excluded) (Muirhead et al. 2017).
Monday Course (Appetizers and Salads):
Appetizer: Thai vegetable spring rolls
Salad: Baby spinach and corn salad with chili-
orange dressing
12MENU PLANNING AND COOKERY
Course (Entrée): Whole wheat quesadillas
stuffed with tuna and zucchini (Replace tuna
with tofu for vegetarian option)
Course (Dessert): Green apple and cherry
chia seed pudding
Tuesday Course (Appetizers and Salads):
Appetizer: Baked kale, carrot and sweet
potato chips with yogurt dip
Salad: Mixed bean salad with mashed pea
dressing
Course (Entrée): Brown rice and cardamom
pilaf with soft boiled duck eggs and sweet and
sour vegetable casserole (Replace eggs with
grilled feta cheese cubes for vegetarian option)
Course (Dessert): No flour, no sugar banana
and oatmeal cookies topped with low fat cream
Wednesday Course (Appetizers and Salads):
Appetizer: Roasted and spiced chickpea,
sunflower and pumpkin seeds
Salad: Sundried tomato, shrimp and basil salad
with grapefruit dressing (Replace shrimp with
cottage cheese for vegetarian option)
Course (Entrée): Chicken cooked in soy
sauce, lemon and honey served with brown
bread sticks (Replace chicken with tofu or miso
for vegetarian option)
Course (Dessert): Blueberry and raspberry
yogurt bark
Thursday Course (Appetizers and Salads):
Appetizer: Tomato salsa with pita bread
nachos
Salad: Grilled chicken and lettuce salad
topped with flaxseeds (Replace chicken with
grilled sweet potato for vegetarian option)
Course (Entrée): Steam fish and vegetable
multigrain buns with cucumber and red onion
salsa (Replace fish with soy beans for
vegetarian option)
Course (Dessert): Mixed fruit and brown rice
pudding
Friday Course (Appetizers and Salads):
Appetizer: Boiled and deviled eggs (Replace
with spinach stuffed mushrooms for vegetarian
option)
Salad: Watermelon, strawberry and feta salad
Course (Entrée): Savory vegetable oatmeal
Course (Entrée): Whole wheat quesadillas
stuffed with tuna and zucchini (Replace tuna
with tofu for vegetarian option)
Course (Dessert): Green apple and cherry
chia seed pudding
Tuesday Course (Appetizers and Salads):
Appetizer: Baked kale, carrot and sweet
potato chips with yogurt dip
Salad: Mixed bean salad with mashed pea
dressing
Course (Entrée): Brown rice and cardamom
pilaf with soft boiled duck eggs and sweet and
sour vegetable casserole (Replace eggs with
grilled feta cheese cubes for vegetarian option)
Course (Dessert): No flour, no sugar banana
and oatmeal cookies topped with low fat cream
Wednesday Course (Appetizers and Salads):
Appetizer: Roasted and spiced chickpea,
sunflower and pumpkin seeds
Salad: Sundried tomato, shrimp and basil salad
with grapefruit dressing (Replace shrimp with
cottage cheese for vegetarian option)
Course (Entrée): Chicken cooked in soy
sauce, lemon and honey served with brown
bread sticks (Replace chicken with tofu or miso
for vegetarian option)
Course (Dessert): Blueberry and raspberry
yogurt bark
Thursday Course (Appetizers and Salads):
Appetizer: Tomato salsa with pita bread
nachos
Salad: Grilled chicken and lettuce salad
topped with flaxseeds (Replace chicken with
grilled sweet potato for vegetarian option)
Course (Entrée): Steam fish and vegetable
multigrain buns with cucumber and red onion
salsa (Replace fish with soy beans for
vegetarian option)
Course (Dessert): Mixed fruit and brown rice
pudding
Friday Course (Appetizers and Salads):
Appetizer: Boiled and deviled eggs (Replace
with spinach stuffed mushrooms for vegetarian
option)
Salad: Watermelon, strawberry and feta salad
Course (Entrée): Savory vegetable oatmeal
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13MENU PLANNING AND COOKERY
topped with toasted hemp seeds
Course (Dessert): Grilled bananas with berry
compote
Saturday Course (Appetizers and Salads):
Appetizer: Artichoke and broccoli bruschetta
Salad: Avocado and salmon salad with lime
dressing (Replace salmon with tofu or mixed
beans for vegetarian option)
Course (Entrée): Prawn and pineapple brown
fried rice with grilled aubergines (Replace
prawn with cottage cheese cubes for
vegetarian option)
Course (Dessert): Sweet carrot and oat
muffins
Sunday Course (Appetizers and Salads):
Appetizer: Cauliflower popcorn
Salad: Egg, soy bean and walnut salad topped
with roasted walnuts
Course (Entrée): Baked garlic fish with whole
wheat aglio olio pasta
Course (Dessert): Dark chocolate coated
strawberries
Costing:
Monday: $7.50
Tuesday: $6.75
Wednesday: $7.00
Thursday: $7.25
Friday: $6.90
Saturday: $ 7.45
Sunday: $ 6.80
Total Cyclic Menu Costing: $49.65
topped with toasted hemp seeds
Course (Dessert): Grilled bananas with berry
compote
Saturday Course (Appetizers and Salads):
Appetizer: Artichoke and broccoli bruschetta
Salad: Avocado and salmon salad with lime
dressing (Replace salmon with tofu or mixed
beans for vegetarian option)
Course (Entrée): Prawn and pineapple brown
fried rice with grilled aubergines (Replace
prawn with cottage cheese cubes for
vegetarian option)
Course (Dessert): Sweet carrot and oat
muffins
Sunday Course (Appetizers and Salads):
Appetizer: Cauliflower popcorn
Salad: Egg, soy bean and walnut salad topped
with roasted walnuts
Course (Entrée): Baked garlic fish with whole
wheat aglio olio pasta
Course (Dessert): Dark chocolate coated
strawberries
Costing:
Monday: $7.50
Tuesday: $6.75
Wednesday: $7.00
Thursday: $7.25
Friday: $6.90
Saturday: $ 7.45
Sunday: $ 6.80
Total Cyclic Menu Costing: $49.65
14MENU PLANNING AND COOKERY
Part B (1): Feedback for prepared Menus
Menu 1 Method used for Feedback
(How/Who?)
Feedback received (Details)
Dish 1 The feedback was obtained
from customers visiting a local
restaurants using customer
satisfaction surveys followed
by conducting personal
discussions with the customers
to obtain information on
improvements. Discussions
and obtaining feedback was
also conducted through
regular staff discussions.
While staff expressed
satisfaction and provided
positive feedback, the
customers provided a negative
feedback claiming that the
aroma and flavor of cumin
was found to be too strong,
overpowering and Hence,
improvements were suggested
in terms of reducing the
amount of cumin added or
replacing with an alternative
spice.
Dish 2 The feedback was obtained
from customers visiting a local
restaurants using customer
satisfaction surveys followed
by conducting personal
discussions with the customers
to obtain information on
improvements. Discussions
and obtaining feedback was
also conducted through
regular staff discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Dish 3 The feedback was obtained
from customers visiting a local
restaurants using customer
satisfaction surveys followed
by conducting personal
discussions with the customers
to obtain information on
improvements. Discussions
and obtaining feedback was
also conducted through
regular staff discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Menu 2 Method used for Feedback
(How/Who?)
Feedback received (Details)
Dish 1 The dish was administered in
health community fair on
While participating customers
expressed satisfaction with
Part B (1): Feedback for prepared Menus
Menu 1 Method used for Feedback
(How/Who?)
Feedback received (Details)
Dish 1 The feedback was obtained
from customers visiting a local
restaurants using customer
satisfaction surveys followed
by conducting personal
discussions with the customers
to obtain information on
improvements. Discussions
and obtaining feedback was
also conducted through
regular staff discussions.
While staff expressed
satisfaction and provided
positive feedback, the
customers provided a negative
feedback claiming that the
aroma and flavor of cumin
was found to be too strong,
overpowering and Hence,
improvements were suggested
in terms of reducing the
amount of cumin added or
replacing with an alternative
spice.
Dish 2 The feedback was obtained
from customers visiting a local
restaurants using customer
satisfaction surveys followed
by conducting personal
discussions with the customers
to obtain information on
improvements. Discussions
and obtaining feedback was
also conducted through
regular staff discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Dish 3 The feedback was obtained
from customers visiting a local
restaurants using customer
satisfaction surveys followed
by conducting personal
discussions with the customers
to obtain information on
improvements. Discussions
and obtaining feedback was
also conducted through
regular staff discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Menu 2 Method used for Feedback
(How/Who?)
Feedback received (Details)
Dish 1 The dish was administered in
health community fair on
While participating customers
expressed satisfaction with
15MENU PLANNING AND COOKERY
educating vegetarians
regarding guidelines of
healthy eating and adequate
dietary guidelines, organized
by a local community health
center. Hence, feedback was
obtained in the form of
customer feedback surveys
and group discussions from
the participating families and
children. Feedback was also
obtained from staff preparing
the meals and transporting the
ingredients using staff
discussions.
this dish, the staff members
claimed that continuously
procuring and supplying
Greek yogurt was difficult due
to limited retailed availability
and hence, using regular, plain
yogurt was suggested as an
improvement.
Dish 2 The dish was administered in
health community fair on
educating vegetarians
regarding guidelines of
healthy eating and adequate
dietary guidelines, organized
by a local community health
center. Hence, feedback was
obtained in the form of
customer feedback surveys
and group discussions from
the participating families and
children. Feedback was also
obtained from staff preparing
the meals and transporting the
ingredients using staff
discussions.
While the participating adults
and staff members expressed
satisfaction, a majority of the
children of the participating
families expressed
dissatisfaction with this dish
claiming it to be too ‘spicy’.
Hence, parents suggested
improvements in terms of
reducing the amount of added
spices or omitting it
completely to make it a kids-
friendly dish.
Dish 3 The dish was administered in
health community fair on
educating vegetarians
regarding guidelines of
healthy eating and adequate
dietary guidelines, organized
by a local community health
center. Hence, feedback was
obtained in the form of
customer feedback surveys
and group discussions from
the participating families and
children. Feedback was also
obtained from staff preparing
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
educating vegetarians
regarding guidelines of
healthy eating and adequate
dietary guidelines, organized
by a local community health
center. Hence, feedback was
obtained in the form of
customer feedback surveys
and group discussions from
the participating families and
children. Feedback was also
obtained from staff preparing
the meals and transporting the
ingredients using staff
discussions.
this dish, the staff members
claimed that continuously
procuring and supplying
Greek yogurt was difficult due
to limited retailed availability
and hence, using regular, plain
yogurt was suggested as an
improvement.
Dish 2 The dish was administered in
health community fair on
educating vegetarians
regarding guidelines of
healthy eating and adequate
dietary guidelines, organized
by a local community health
center. Hence, feedback was
obtained in the form of
customer feedback surveys
and group discussions from
the participating families and
children. Feedback was also
obtained from staff preparing
the meals and transporting the
ingredients using staff
discussions.
While the participating adults
and staff members expressed
satisfaction, a majority of the
children of the participating
families expressed
dissatisfaction with this dish
claiming it to be too ‘spicy’.
Hence, parents suggested
improvements in terms of
reducing the amount of added
spices or omitting it
completely to make it a kids-
friendly dish.
Dish 3 The dish was administered in
health community fair on
educating vegetarians
regarding guidelines of
healthy eating and adequate
dietary guidelines, organized
by a local community health
center. Hence, feedback was
obtained in the form of
customer feedback surveys
and group discussions from
the participating families and
children. Feedback was also
obtained from staff preparing
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
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16MENU PLANNING AND COOKERY
the meals and transporting the
ingredients using staff
discussions.
Menu 3 Method used for Feedback
(How/Who?)
Feedback received (Details)
Dish 1 The feedback was obtained
from a local café catering
exclusively to vegan
customers. Hence, customers
were communicated with for
obtaining feedback, using
customer feedback surveys.
The staff and managers of the
café were also requested to
provide feedback in the form
of a sensory evaluation test
and group discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Dish 2 The feedback was obtained
from a local café catering
exclusively to vegan
customers. Hence, customers
were communicated with for
obtaining feedback, using
customer feedback surveys.
The staff and managers of the
café were also requested to
provide feedback in the form
of a sensory evaluation test
and group discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Dish 3 The feedback was obtained
from a local café catering
exclusively to vegan
customers. Hence, customers
were communicated with for
obtaining feedback, using
customer feedback surveys.
The staff and managers of the
café were also requested to
provide feedback in the form
of a sensory evaluation test
and group discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
the meals and transporting the
ingredients using staff
discussions.
Menu 3 Method used for Feedback
(How/Who?)
Feedback received (Details)
Dish 1 The feedback was obtained
from a local café catering
exclusively to vegan
customers. Hence, customers
were communicated with for
obtaining feedback, using
customer feedback surveys.
The staff and managers of the
café were also requested to
provide feedback in the form
of a sensory evaluation test
and group discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Dish 2 The feedback was obtained
from a local café catering
exclusively to vegan
customers. Hence, customers
were communicated with for
obtaining feedback, using
customer feedback surveys.
The staff and managers of the
café were also requested to
provide feedback in the form
of a sensory evaluation test
and group discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Dish 3 The feedback was obtained
from a local café catering
exclusively to vegan
customers. Hence, customers
were communicated with for
obtaining feedback, using
customer feedback surveys.
The staff and managers of the
café were also requested to
provide feedback in the form
of a sensory evaluation test
and group discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
17MENU PLANNING AND COOKERY
Menu 4 Method used for Feedback
(How/Who?)
Feedback received (Details)
Dish 1 The dish was administered in
a residential center providing
shelter to homeless individuals
along with indigenous and
culturally diverse groups with
socioeconomic constraints.
The Muslim residents
inhabiting the centre were the
customers who were targeted
for feedback. Customer
feedback was obtained using
customer feedback surveys
while personalized interviews
were conducted to obtain
information on improvements.
Feedback was also obtained
from the staff of the
residential center using group
discussions.
The customers expressed
strong dissatisfaction and
requested to completely alter
the appetizer. As a suggestion
for improvement, both
customers and staff felt that a
meat based appetizer would be
deemed as desirable.
Dish 2 The dish was administered in
a residential center providing
shelter to homeless individuals
along with indigenous and
culturally diverse groups with
socioeconomic constraints.
The Muslim residents
inhabiting the centre were the
customers who were targeted
for feedback. Customer
feedback was obtained using
customer feedback surveys
while personalized interviews
were conducted to obtain
information on improvements.
Feedback was also obtained
from the staff of the
residential center using group
discussions.
While staff of the healthcare
organization expressed
considerable satisfaction
concerning this dish,
customers dislikes the plain
Basmati rice and suggested
that it could be made more
flavorful or aromatic as an
improvement.
Dish 3 The dish was administered in
a residential center providing
shelter to homeless individuals
along with indigenous and
culturally diverse groups with
socioeconomic constraints.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Menu 4 Method used for Feedback
(How/Who?)
Feedback received (Details)
Dish 1 The dish was administered in
a residential center providing
shelter to homeless individuals
along with indigenous and
culturally diverse groups with
socioeconomic constraints.
The Muslim residents
inhabiting the centre were the
customers who were targeted
for feedback. Customer
feedback was obtained using
customer feedback surveys
while personalized interviews
were conducted to obtain
information on improvements.
Feedback was also obtained
from the staff of the
residential center using group
discussions.
The customers expressed
strong dissatisfaction and
requested to completely alter
the appetizer. As a suggestion
for improvement, both
customers and staff felt that a
meat based appetizer would be
deemed as desirable.
Dish 2 The dish was administered in
a residential center providing
shelter to homeless individuals
along with indigenous and
culturally diverse groups with
socioeconomic constraints.
The Muslim residents
inhabiting the centre were the
customers who were targeted
for feedback. Customer
feedback was obtained using
customer feedback surveys
while personalized interviews
were conducted to obtain
information on improvements.
Feedback was also obtained
from the staff of the
residential center using group
discussions.
While staff of the healthcare
organization expressed
considerable satisfaction
concerning this dish,
customers dislikes the plain
Basmati rice and suggested
that it could be made more
flavorful or aromatic as an
improvement.
Dish 3 The dish was administered in
a residential center providing
shelter to homeless individuals
along with indigenous and
culturally diverse groups with
socioeconomic constraints.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
18MENU PLANNING AND COOKERY
The Muslim residents
inhabiting the centre were the
customers who were targeted
for feedback. Customer
feedback was obtained using
customer feedback surveys
while personalized interviews
were conducted to obtain
information on improvements.
Feedback was also obtained
from the staff of the
residential center using group
discussions.
Menu 5 Method used for Feedback
(How/Who?)
Feedback received (Details)
Dish 1 The dish was administered at
the geriatric department of a
local hospital and hence,
feedback was obtained from
the elderly patients who were
admitted there using personal
discussion with the customers.
The residing nutritionist and
head chef of the hospital
catering department was also
communicated with to obtain
feedback using staff group
discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Dish 2 The dish was administered at
the geriatric department of a
local hospital and hence,
feedback was obtained from
the elderly patients who were
admitted there using personal
discussion with the customers.
The residing nutritionist and
head chef of the hospital
catering department was also
communicated with to obtain
feedback using staff group
discussions.
While customers produced a
positive feedback concerning
this dish, the nutritionist
provided a negative feedback,
communicating that this dish
did not contain adequate
amount of protein, which is
required for the management
of sarcopenia in old age. The
nutritionist suggested an
improvement by replacing
legumes with a good quality
source of protein such as meat
or daily due to its complete
essential amino acid content.
The Muslim residents
inhabiting the centre were the
customers who were targeted
for feedback. Customer
feedback was obtained using
customer feedback surveys
while personalized interviews
were conducted to obtain
information on improvements.
Feedback was also obtained
from the staff of the
residential center using group
discussions.
Menu 5 Method used for Feedback
(How/Who?)
Feedback received (Details)
Dish 1 The dish was administered at
the geriatric department of a
local hospital and hence,
feedback was obtained from
the elderly patients who were
admitted there using personal
discussion with the customers.
The residing nutritionist and
head chef of the hospital
catering department was also
communicated with to obtain
feedback using staff group
discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Dish 2 The dish was administered at
the geriatric department of a
local hospital and hence,
feedback was obtained from
the elderly patients who were
admitted there using personal
discussion with the customers.
The residing nutritionist and
head chef of the hospital
catering department was also
communicated with to obtain
feedback using staff group
discussions.
While customers produced a
positive feedback concerning
this dish, the nutritionist
provided a negative feedback,
communicating that this dish
did not contain adequate
amount of protein, which is
required for the management
of sarcopenia in old age. The
nutritionist suggested an
improvement by replacing
legumes with a good quality
source of protein such as meat
or daily due to its complete
essential amino acid content.
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19MENU PLANNING AND COOKERY
Dish 3 The dish was administered at
the geriatric department of a
local hospital and hence,
feedback was obtained from
the elderly patients who were
admitted there using personal
discussion with the customers.
The residing nutritionist and
head chef of the hospital
catering department was also
communicated with to obtain
feedback using staff group
discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Dish 3 The dish was administered at
the geriatric department of a
local hospital and hence,
feedback was obtained from
the elderly patients who were
admitted there using personal
discussion with the customers.
The residing nutritionist and
head chef of the hospital
catering department was also
communicated with to obtain
feedback using staff group
discussions.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
20MENU PLANNING AND COOKERY
Menu 6 Method used for Feedback
(How/Who?)
Feedback received (Details)
Day 1 The menu for Monday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Day 2 The menu for Tuesday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Day 3 The menu for Wednesday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Despite positive customer
satisfaction, the nutritionist
felt that the entrée lack
sufficient amount of
vegetables.
Day 4 The menu for Thursday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Menu 6 Method used for Feedback
(How/Who?)
Feedback received (Details)
Day 1 The menu for Monday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Day 2 The menu for Tuesday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Day 3 The menu for Wednesday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Despite positive customer
satisfaction, the nutritionist
felt that the entrée lack
sufficient amount of
vegetables.
Day 4 The menu for Thursday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
21MENU PLANNING AND COOKERY
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Day 5 The menu for Friday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Despite obtaining positive
feedback from the staff, that is
the nutritionist, the customers
disliked the hemp seed
topping on the oatmeal entrée
dish and suggested omitting it
or using alternatives such as
nuts or some other seeds as an
improvement.
Day 6 The menu for Saturday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Day 7 The menu for Sunday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Despite positive customer
satisfaction, the nutritionist
felt that the entrée lack
sufficient amount of
vegetables. The nutritionist
also suggested alternatives for
dark chocolate.
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Day 5 The menu for Friday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Despite obtaining positive
feedback from the staff, that is
the nutritionist, the customers
disliked the hemp seed
topping on the oatmeal entrée
dish and suggested omitting it
or using alternatives such as
nuts or some other seeds as an
improvement.
Day 6 The menu for Saturday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Both customers as well as
staff expressed satisfaction
and provided positive
feedback regarding the dish.
Day 7 The menu for Sunday was
administered in a local
community health center.
Customer feedback in the
form of surveys and
discussions was obtained from
the overweight customers who
visited the center for weight
loss consultation. Staff
feedback in the form of
discussions were also obtained
from the residing nutritionist.
Despite positive customer
satisfaction, the nutritionist
felt that the entrée lack
sufficient amount of
vegetables. The nutritionist
also suggested alternatives for
dark chocolate.
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22MENU PLANNING AND COOKERY
Part B (2): Identification of factors which suggest that changes need to be made to
the diet
The presence of negative or low scores reflected in customer feedback surveys and
sensory evaluation reports is a major factor which is indicative of the fact that changes must be
made in the diet. Observed customer behaviors reflecting a disinterest towards eating followed
by low consumption of the concerned menu or food item also indicates that the diet requires
changes. Presence of exotic ingredients or requirement of using equipment which are difficult to
operated results in high food costs and labor charges resulting in high overall menu costs, which
indicates the need for changes. The skill profile of the staff responsible for preparing food must
also be considered since staff members of the concerned organization may not possess the
required skills to prepare a unique dish, indicating that the menu must be modified. Presence of
intolerances resulting in gastrointestinal symptoms or any detrimental physiological changes
upon customer consumption of the diet suggests that the concerned menu must be changed at the
earliest.
Part C: Revised menus as per Feedback
The following encompasses the menus which have been revised upon receiving negative
feedback. Changes have been highlighted for comparison and comprehension.
Menu 1
Previous Menu:
Cumin roasted beef balls and sweet
potato skewers with green beans and
yogurt dip.
Warm cucumber and red onion salad
with toasted sesame and peanut
dressing
Fennel and Coriander herb rice with
Creamy chicken and squash curry.
Revised Menu:
Roasted beef balls (with salt and pepper
seasoning) and sweet potato skewers
with green beans and yogurt dip.
Warm cucumber and red onion salad
with toasted sesame and peanut
dressing
Fennel and Coriander herb rice with
Creamy chicken and squash curry.
Part B (2): Identification of factors which suggest that changes need to be made to
the diet
The presence of negative or low scores reflected in customer feedback surveys and
sensory evaluation reports is a major factor which is indicative of the fact that changes must be
made in the diet. Observed customer behaviors reflecting a disinterest towards eating followed
by low consumption of the concerned menu or food item also indicates that the diet requires
changes. Presence of exotic ingredients or requirement of using equipment which are difficult to
operated results in high food costs and labor charges resulting in high overall menu costs, which
indicates the need for changes. The skill profile of the staff responsible for preparing food must
also be considered since staff members of the concerned organization may not possess the
required skills to prepare a unique dish, indicating that the menu must be modified. Presence of
intolerances resulting in gastrointestinal symptoms or any detrimental physiological changes
upon customer consumption of the diet suggests that the concerned menu must be changed at the
earliest.
Part C: Revised menus as per Feedback
The following encompasses the menus which have been revised upon receiving negative
feedback. Changes have been highlighted for comparison and comprehension.
Menu 1
Previous Menu:
Cumin roasted beef balls and sweet
potato skewers with green beans and
yogurt dip.
Warm cucumber and red onion salad
with toasted sesame and peanut
dressing
Fennel and Coriander herb rice with
Creamy chicken and squash curry.
Revised Menu:
Roasted beef balls (with salt and pepper
seasoning) and sweet potato skewers
with green beans and yogurt dip.
Warm cucumber and red onion salad
with toasted sesame and peanut
dressing
Fennel and Coriander herb rice with
Creamy chicken and squash curry.
23MENU PLANNING AND COOKERY
Mint, dark chocolate and avocado
pudding topped with toasted hazelnuts.
Mint, dark chocolate and avocado
pudding topped with toasted hazelnuts.
Menu 2
Previous Menu:
Grilled cheddar cheese, chili and spring
onion toasts
Scrambled eggs and baby spinach salad
with Greek yogurt and dill dressing.
Spicy Chickpea and quinoa rice bowl
with grilled baby carrots and brussel
sprouts
Strawberry and vanilla custard topped
with grated coconut
Revised Menu:
Grilled cheddar cheese, chili and spring
onion toasts
Scrambled eggs and baby spinach salad
with (plain, regular) yogurt and dill
dressing.
Chickpea (flavored with salt, pepper
and garlic) and quinoa rice bowl with
grilled baby carrots and brussel sprouts
Strawberry and vanilla custard topped
with grated coconut
Menu 4
Previous Menu:
Sautéed mushroom and eggplant with
pesto sauce
Spicy beef and carrot ribbon salad with
tahini dressing
Basmati rice with halal chicken breast
and vegetables casserole
Apple, fig and cinnamon filo pastry tart
Revised Menu:
Beef seekh kebabs with mint and
cilantro chutney
Spicy beef and carrot ribbon salad with
tahini dressing
Saffron and mixed fruit pilaf with halal
chicken breast and vegetables casserole
Apple, fig and cinnamon filo pastry tart
Menu 5
Previous Menu:
Savory fish cakes drizzled with melted
butter
Mashed potato, crumbled feta and
sautéed French beans salad
Oats, lentils and spinach soup topped
with steam rice, along with roasted
baby potatoes and asparagus
Stewed peaches and mangoes with
yogurt
Revised Menu:
Savory fish cakes drizzled with melted
butter
Mashed potato, crumbled feta and
sautéed French beans salad
Oats, chicken and spinach soup topped
with steam rice and crumbled cottage
cheese along with roasted baby
potatoes and asparagus
Stewed peaches and mangoes with
yogurt
Mint, dark chocolate and avocado
pudding topped with toasted hazelnuts.
Mint, dark chocolate and avocado
pudding topped with toasted hazelnuts.
Menu 2
Previous Menu:
Grilled cheddar cheese, chili and spring
onion toasts
Scrambled eggs and baby spinach salad
with Greek yogurt and dill dressing.
Spicy Chickpea and quinoa rice bowl
with grilled baby carrots and brussel
sprouts
Strawberry and vanilla custard topped
with grated coconut
Revised Menu:
Grilled cheddar cheese, chili and spring
onion toasts
Scrambled eggs and baby spinach salad
with (plain, regular) yogurt and dill
dressing.
Chickpea (flavored with salt, pepper
and garlic) and quinoa rice bowl with
grilled baby carrots and brussel sprouts
Strawberry and vanilla custard topped
with grated coconut
Menu 4
Previous Menu:
Sautéed mushroom and eggplant with
pesto sauce
Spicy beef and carrot ribbon salad with
tahini dressing
Basmati rice with halal chicken breast
and vegetables casserole
Apple, fig and cinnamon filo pastry tart
Revised Menu:
Beef seekh kebabs with mint and
cilantro chutney
Spicy beef and carrot ribbon salad with
tahini dressing
Saffron and mixed fruit pilaf with halal
chicken breast and vegetables casserole
Apple, fig and cinnamon filo pastry tart
Menu 5
Previous Menu:
Savory fish cakes drizzled with melted
butter
Mashed potato, crumbled feta and
sautéed French beans salad
Oats, lentils and spinach soup topped
with steam rice, along with roasted
baby potatoes and asparagus
Stewed peaches and mangoes with
yogurt
Revised Menu:
Savory fish cakes drizzled with melted
butter
Mashed potato, crumbled feta and
sautéed French beans salad
Oats, chicken and spinach soup topped
with steam rice and crumbled cottage
cheese along with roasted baby
potatoes and asparagus
Stewed peaches and mangoes with
yogurt
24MENU PLANNING AND COOKERY
Menu 7
Revised menu for Day 3:
Roasted and spiced chickpea, sunflower and pumpkin seeds
Sundried tomato, shrimp and basil salad with grapefruit dressing
Chicken and vegetables cooked in soy sauce, lemon and honey served with toasted brown
bread, carrots and tomatoes
Blueberry and raspberry yogurt bark
Revised menu for Day 5:
Boiled and deviled eggs
Watermelon, strawberry and feta salad
Savory vegetable oatmeal topped with toasted flax seeds and chopped almonds seeds
Grilled bananas with berry compote
Revised menu for Day 7:
Cauliflower popcorn
Egg, soy bean and walnut salad topped with roasted walnuts
Baked garlic fish with whole wheat aglio olio spinach, beans and carrot pasta
Oatmeal and strawberry crumble
Menu 7
Revised menu for Day 3:
Roasted and spiced chickpea, sunflower and pumpkin seeds
Sundried tomato, shrimp and basil salad with grapefruit dressing
Chicken and vegetables cooked in soy sauce, lemon and honey served with toasted brown
bread, carrots and tomatoes
Blueberry and raspberry yogurt bark
Revised menu for Day 5:
Boiled and deviled eggs
Watermelon, strawberry and feta salad
Savory vegetable oatmeal topped with toasted flax seeds and chopped almonds seeds
Grilled bananas with berry compote
Revised menu for Day 7:
Cauliflower popcorn
Egg, soy bean and walnut salad topped with roasted walnuts
Baked garlic fish with whole wheat aglio olio spinach, beans and carrot pasta
Oatmeal and strawberry crumble
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25MENU PLANNING AND COOKERY
References
Abbey, K.L., Wright, O.R. and Capra, S., 2015. Menu planning in residential aged care—the
level of choice and quality of planning of meals available to residents. Nutrients, 7(9), pp.7580-
7592.
Bascuñán, K.A., Vespa, M.C. and Araya, M., 2017. Celiac disease: understanding the gluten-free
diet. European journal of nutrition, 56(2), pp.449-459.
Blekkenhorst, L., Sim, M., Bondonno, C., Bondonno, N., Ward, N., Prince, R., Devine, A.,
Lewis, J. and Hodgson, J., 2018. Cardiovascular health benefits of specific vegetable types: A
narrative review. Nutrients, 10(5), p.595.
Childress, J., Harbrecht, L. and Heaberlin, A., 2018. Osteoporosis As A Consequence Of A
Long-Term Selective Diet In An Autistic Adolescent. West Virginia Medical Journal, 114(2).
de Git, K.C.G. and Adan, R.A.H., 2015. Leptin resistance in diet‐induced obesity: the role of
hypothalamic inflammation. Obesity reviews, 16(3), pp.207-224.
de la Horra, A.E., Barrera, G.N., Steffolani, M.E., Ribotta, P.D. and León, A.E., 2018. Gluten-
free laminated baked products: effect of ingredients and emulsifiers on technological
quality. International Food Research Journal, 25(6).
Deng, Y., Misselwitz, B., Dai, N. and Fox, M., 2015. Lactose intolerance in adults: biological
mechanism and dietary management. Nutrients, 7(9), pp.8020-8035.
References
Abbey, K.L., Wright, O.R. and Capra, S., 2015. Menu planning in residential aged care—the
level of choice and quality of planning of meals available to residents. Nutrients, 7(9), pp.7580-
7592.
Bascuñán, K.A., Vespa, M.C. and Araya, M., 2017. Celiac disease: understanding the gluten-free
diet. European journal of nutrition, 56(2), pp.449-459.
Blekkenhorst, L., Sim, M., Bondonno, C., Bondonno, N., Ward, N., Prince, R., Devine, A.,
Lewis, J. and Hodgson, J., 2018. Cardiovascular health benefits of specific vegetable types: A
narrative review. Nutrients, 10(5), p.595.
Childress, J., Harbrecht, L. and Heaberlin, A., 2018. Osteoporosis As A Consequence Of A
Long-Term Selective Diet In An Autistic Adolescent. West Virginia Medical Journal, 114(2).
de Git, K.C.G. and Adan, R.A.H., 2015. Leptin resistance in diet‐induced obesity: the role of
hypothalamic inflammation. Obesity reviews, 16(3), pp.207-224.
de la Horra, A.E., Barrera, G.N., Steffolani, M.E., Ribotta, P.D. and León, A.E., 2018. Gluten-
free laminated baked products: effect of ingredients and emulsifiers on technological
quality. International Food Research Journal, 25(6).
Deng, Y., Misselwitz, B., Dai, N. and Fox, M., 2015. Lactose intolerance in adults: biological
mechanism and dietary management. Nutrients, 7(9), pp.8020-8035.
26MENU PLANNING AND COOKERY
Fabbri, A.D. and Crosby, G.A., 2016. A review of the impact of preparation and cooking on the
nutritional quality of vegetables and legumes. International Journal of Gastronomy and Food
Science, 3, pp.2-11.
Funami, T., 2016. The formulation design of elderly special diets. Journal of Texture
Studies, 47(4), pp.313-322.
Grosso, G., Marventano, S., Yang, J., Micek, A., Pajak, A., Scalfi, L., Galvano, F. and Kales,
S.N., 2017. A comprehensive meta-analysis on evidence of Mediterranean diet and
cardiovascular disease: are individual components equal?. Critical reviews in food science and
nutrition, 57(15), pp.3218-3232.
Janssen, M., Busch, C., Rödiger, M. and Hamm, U., 2016. Motives of consumers following a
vegan diet and their attitudes towards animal agriculture. Appetite, 105, pp.643-651.
Kaplan, B.J., Rucklidge, J.J., Romijn, A.R. and Dolph, M., 2015. A randomised trial of nutrient
supplements to minimise psychological stress after a natural disaster. Psychiatry
research, 228(3), pp.373-379.
Krishnan, S., Aderis, M.H.H.M., Azman, M.N. and Kamaluddin, M.N.A., 2017. Halal food:
Study on non-muslim acceptance. American Journal of Economics, 7(1), pp.41-45.
Lee, T.H., Wu, Y.Y., Chan, J.K., Ho, H.K., Li, P.H. and Rosa, D.J., 2017. Immunoglobulin G
testing in the diagnosis of food allergy and intolerance. Hong Kong medical journal= Xianggang
yi xue za zhi, 23(4), pp.419-420.
Lee, Y.M. and Sozen, E., 2016. Food allergy knowledge and training among restaurant
employees. International Journal of Hospitality Management, 57, pp.52-59.
Fabbri, A.D. and Crosby, G.A., 2016. A review of the impact of preparation and cooking on the
nutritional quality of vegetables and legumes. International Journal of Gastronomy and Food
Science, 3, pp.2-11.
Funami, T., 2016. The formulation design of elderly special diets. Journal of Texture
Studies, 47(4), pp.313-322.
Grosso, G., Marventano, S., Yang, J., Micek, A., Pajak, A., Scalfi, L., Galvano, F. and Kales,
S.N., 2017. A comprehensive meta-analysis on evidence of Mediterranean diet and
cardiovascular disease: are individual components equal?. Critical reviews in food science and
nutrition, 57(15), pp.3218-3232.
Janssen, M., Busch, C., Rödiger, M. and Hamm, U., 2016. Motives of consumers following a
vegan diet and their attitudes towards animal agriculture. Appetite, 105, pp.643-651.
Kaplan, B.J., Rucklidge, J.J., Romijn, A.R. and Dolph, M., 2015. A randomised trial of nutrient
supplements to minimise psychological stress after a natural disaster. Psychiatry
research, 228(3), pp.373-379.
Krishnan, S., Aderis, M.H.H.M., Azman, M.N. and Kamaluddin, M.N.A., 2017. Halal food:
Study on non-muslim acceptance. American Journal of Economics, 7(1), pp.41-45.
Lee, T.H., Wu, Y.Y., Chan, J.K., Ho, H.K., Li, P.H. and Rosa, D.J., 2017. Immunoglobulin G
testing in the diagnosis of food allergy and intolerance. Hong Kong medical journal= Xianggang
yi xue za zhi, 23(4), pp.419-420.
Lee, Y.M. and Sozen, E., 2016. Food allergy knowledge and training among restaurant
employees. International Journal of Hospitality Management, 57, pp.52-59.
27MENU PLANNING AND COOKERY
Matta, J., Czernichow, S., Kesse-Guyot, E., Hoertel, N., Limosin, F., Goldberg, M., Zins, M. and
Lemogne, C., 2018. Depressive Symptoms and Vegetarian Diets: Results from the Constances
Cohort. Nutrients, 10(11), p.1695.
Melina, V., Craig, W. and Levin, S., 2016. Position of the Academy of Nutrition and Dietetics:
vegetarian diets. Journal of the Academy of Nutrition and Dietetics, 116(12), pp.1970-1980.
Modesti, P.A., Reboldi, G., Cappuccio, F.P., Agyemang, C., Remuzzi, G., Rapi, S., Perruolo, E.
and Parati, G., 2016. Panethnic differences in blood pressure in Europe: a systematic review and
meta-analysis. PLoS One, 11(1), p.e0147601.
Muirhead, R., Christensen, P., Fogelholm, M., Westerterp-Plantenga, M., Macdonald, I.,
Martinez, J.A., Handjiev, S., Poppitt, S., Schlicht, W., Astrup, A. and Pietiläinen, K., 2017. The
preview study: Metabolic outcomes in overweight, prediabetic individuals after an 8-week low
calorie diet.
Mullee, A., Vermeire, L., Vanaelst, B., Mullie, P., Deriemaeker, P., Leenaert, T., De Henauw, S.,
Dunne, A., Gunter, M.J., Clarys, P. and Huybrechts, I., 2017. Vegetarianism and meat
consumption: A comparison of attitudes and beliefs between vegetarian, semi-vegetarian, and
omnivorous subjects in Belgium. Appetite, 114, pp.299-305.
Pan, A., Lin, X., Hemler, E. and Hu, F.B., 2018. Diet and cardiovascular disease: advances and
challenges in population-based studies. Cell metabolism, 27(3), pp.489-496.
Parhofer, K.G., 2015. Interaction between glucose and lipid metabolism: more than diabetic
dyslipidemia. Diabetes & metabolism journal, 39(5), pp.353-362.
Matta, J., Czernichow, S., Kesse-Guyot, E., Hoertel, N., Limosin, F., Goldberg, M., Zins, M. and
Lemogne, C., 2018. Depressive Symptoms and Vegetarian Diets: Results from the Constances
Cohort. Nutrients, 10(11), p.1695.
Melina, V., Craig, W. and Levin, S., 2016. Position of the Academy of Nutrition and Dietetics:
vegetarian diets. Journal of the Academy of Nutrition and Dietetics, 116(12), pp.1970-1980.
Modesti, P.A., Reboldi, G., Cappuccio, F.P., Agyemang, C., Remuzzi, G., Rapi, S., Perruolo, E.
and Parati, G., 2016. Panethnic differences in blood pressure in Europe: a systematic review and
meta-analysis. PLoS One, 11(1), p.e0147601.
Muirhead, R., Christensen, P., Fogelholm, M., Westerterp-Plantenga, M., Macdonald, I.,
Martinez, J.A., Handjiev, S., Poppitt, S., Schlicht, W., Astrup, A. and Pietiläinen, K., 2017. The
preview study: Metabolic outcomes in overweight, prediabetic individuals after an 8-week low
calorie diet.
Mullee, A., Vermeire, L., Vanaelst, B., Mullie, P., Deriemaeker, P., Leenaert, T., De Henauw, S.,
Dunne, A., Gunter, M.J., Clarys, P. and Huybrechts, I., 2017. Vegetarianism and meat
consumption: A comparison of attitudes and beliefs between vegetarian, semi-vegetarian, and
omnivorous subjects in Belgium. Appetite, 114, pp.299-305.
Pan, A., Lin, X., Hemler, E. and Hu, F.B., 2018. Diet and cardiovascular disease: advances and
challenges in population-based studies. Cell metabolism, 27(3), pp.489-496.
Parhofer, K.G., 2015. Interaction between glucose and lipid metabolism: more than diabetic
dyslipidemia. Diabetes & metabolism journal, 39(5), pp.353-362.
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28MENU PLANNING AND COOKERY
Rådjursöga, M., Lindqvist, H., Pedersen, A., Karlsson, B., Malmodin, D., Ellegård, L. and
Winkvist, A., 2018. Nutritional Metabolomics: Postprandial Response of Meals Relating to
Vegan, Lacto-Ovo Vegetarian, and Omnivore Diets. Nutrients, 10(8), p.1063.
Radnitz, C., Beezhold, B. and DiMatteo, J., 2015. Investigation of lifestyle choices of individuals
following a vegan diet for health and ethical reasons. Appetite, 90, pp.31-36.
Randall, A., Buxton, J.A. and Afshari, R., 2017. Prevalence of Allergies and Food Intolerance: a
Comparison Between the Persian Community and Canadians of European Descent. Asia Pacific
Journal of Medical Toxicology, 6(2), pp.38-41.
Rasul, G., Hussain, A., Mahapatra, B. and Dangol, N., 2018. Food and nutrition security in the
Hindu Kush Himalayan region. Journal of the Science of Food and Agriculture, 98(2), pp.429-
438.
Rocchetti, G., Chiodelli, G., Giuberti, G., Masoero, F., Trevisan, M. and Lucini, L., 2017.
Evaluation of phenolic profile and antioxidant capacity in gluten-free flours. Food
chemistry, 228, pp.367-373.
Rosi, A., Pellegrini, N., Lazzi, C., Neviani, E., Ferrocino, I., Di Cagno, R., Turroni, S., Brighenti,
F., Gobbetti, M. and Scazzina, F., 2015. Comparison of the environmental impact of
omnivorous, ovo-lacto-vegetarian, and vegan diet.
Rothenberg, E. and Wendin, K., 2015. Texture modification of food for elderly people.
In Modifying food texture (pp. 163-185).
Rådjursöga, M., Lindqvist, H., Pedersen, A., Karlsson, B., Malmodin, D., Ellegård, L. and
Winkvist, A., 2018. Nutritional Metabolomics: Postprandial Response of Meals Relating to
Vegan, Lacto-Ovo Vegetarian, and Omnivore Diets. Nutrients, 10(8), p.1063.
Radnitz, C., Beezhold, B. and DiMatteo, J., 2015. Investigation of lifestyle choices of individuals
following a vegan diet for health and ethical reasons. Appetite, 90, pp.31-36.
Randall, A., Buxton, J.A. and Afshari, R., 2017. Prevalence of Allergies and Food Intolerance: a
Comparison Between the Persian Community and Canadians of European Descent. Asia Pacific
Journal of Medical Toxicology, 6(2), pp.38-41.
Rasul, G., Hussain, A., Mahapatra, B. and Dangol, N., 2018. Food and nutrition security in the
Hindu Kush Himalayan region. Journal of the Science of Food and Agriculture, 98(2), pp.429-
438.
Rocchetti, G., Chiodelli, G., Giuberti, G., Masoero, F., Trevisan, M. and Lucini, L., 2017.
Evaluation of phenolic profile and antioxidant capacity in gluten-free flours. Food
chemistry, 228, pp.367-373.
Rosi, A., Pellegrini, N., Lazzi, C., Neviani, E., Ferrocino, I., Di Cagno, R., Turroni, S., Brighenti,
F., Gobbetti, M. and Scazzina, F., 2015. Comparison of the environmental impact of
omnivorous, ovo-lacto-vegetarian, and vegan diet.
Rothenberg, E. and Wendin, K., 2015. Texture modification of food for elderly people.
In Modifying food texture (pp. 163-185).
29MENU PLANNING AND COOKERY
Rukundo, P.M., Andreassen, B.A., Kikafunda, J., Rukooko, B., Oshaug, A. and Iversen, P.O.,
2016. Household food insecurity and diet diversity after the major 2010 landslide disaster in
Eastern Uganda: a cross-sectional survey. British journal of nutrition, 115(4), pp.718-729.
Sabaté, J. and Wien, M., 2015. A perspective on vegetarian dietary patterns and risk of metabolic
syndrome. British Journal of Nutrition, 113(S2), pp.S136-S143.
Sáinz, N., Barrenetxe, J., Moreno-Aliaga, M.J. and Martínez, J.A., 2015. Leptin resistance and
diet-induced obesity: central and peripheral actions of leptin. Metabolism, 64(1), pp.35-46.
Sharma, A., Amarnath, S., Thulasimani, M. and Ramaswamy, S., 2016. Artificial sweeteners as a
sugar substitute: Are they really safe?. Indian journal of pharmacology, 48(3), p.237.
Song, E.K., Moser, D.K., Kang, S.M. and Lennie, T.A., 2016. Self-reported adherence to a low-
sodium diet and health outcomes in patients with heart failure. Journal of Cardiovascular
Nursing, 31(6), pp.529-534.
Soon, J.M., Chandia, M. and Regenstein, J.M., 2017. Halal integrity in the food supply
chain. British Food Journal, 119(1), pp.39-51.
Tapsell, L.C., Neale, E.P., Satija, A. and Hu, F.B., 2016. Foods, nutrients, and dietary patterns:
interconnections and implications for dietary guidelines. Advances in Nutrition, 7(3), pp.445-
454.
Tieman, M. and Hassan, F.H., 2015. Convergence of food systems: Kosher, Christian and
Halal. British Food Journal, 117(9), pp.2313-2327.
Rukundo, P.M., Andreassen, B.A., Kikafunda, J., Rukooko, B., Oshaug, A. and Iversen, P.O.,
2016. Household food insecurity and diet diversity after the major 2010 landslide disaster in
Eastern Uganda: a cross-sectional survey. British journal of nutrition, 115(4), pp.718-729.
Sabaté, J. and Wien, M., 2015. A perspective on vegetarian dietary patterns and risk of metabolic
syndrome. British Journal of Nutrition, 113(S2), pp.S136-S143.
Sáinz, N., Barrenetxe, J., Moreno-Aliaga, M.J. and Martínez, J.A., 2015. Leptin resistance and
diet-induced obesity: central and peripheral actions of leptin. Metabolism, 64(1), pp.35-46.
Sharma, A., Amarnath, S., Thulasimani, M. and Ramaswamy, S., 2016. Artificial sweeteners as a
sugar substitute: Are they really safe?. Indian journal of pharmacology, 48(3), p.237.
Song, E.K., Moser, D.K., Kang, S.M. and Lennie, T.A., 2016. Self-reported adherence to a low-
sodium diet and health outcomes in patients with heart failure. Journal of Cardiovascular
Nursing, 31(6), pp.529-534.
Soon, J.M., Chandia, M. and Regenstein, J.M., 2017. Halal integrity in the food supply
chain. British Food Journal, 119(1), pp.39-51.
Tapsell, L.C., Neale, E.P., Satija, A. and Hu, F.B., 2016. Foods, nutrients, and dietary patterns:
interconnections and implications for dietary guidelines. Advances in Nutrition, 7(3), pp.445-
454.
Tieman, M. and Hassan, F.H., 2015. Convergence of food systems: Kosher, Christian and
Halal. British Food Journal, 117(9), pp.2313-2327.
30MENU PLANNING AND COOKERY
Urrutia, J.D., Mercado, J. and Tampis, R.L., 2017, March. Minimization of Food Cost on 2000-
Calorie Diabetic Diet. In Journal of Physics: Conference Series (Vol. 820, No. 1, p. 012002).
IOP Publishing.
Vici, G., Belli, L., Biondi, M. and Polzonetti, V., 2016. Gluten free diet and nutrient deficiencies:
A review. Clinical nutrition, 35(6), pp.1236-1241.
Wang, Q., Xia, W., Zhao, Z. and Zhang, H., 2015. Effects comparison between low glycemic
index diets and high glycemic index diets on HbA1c and fructosamine for patients with diabetes:
A systematic review and meta-analysis. Primary care diabetes, 9(5), pp.362-369.
Wirth, J., Petry, N., Tanumihardjo, S., Rogers, L., McLean, E., Greig, A., Garrett, G., Klemm, R.
and Rohner, F., 2017. Vitamin A supplementation programs and country-level evidence of
vitamin A deficiency. Nutrients, 9(3), p.190.
Urrutia, J.D., Mercado, J. and Tampis, R.L., 2017, March. Minimization of Food Cost on 2000-
Calorie Diabetic Diet. In Journal of Physics: Conference Series (Vol. 820, No. 1, p. 012002).
IOP Publishing.
Vici, G., Belli, L., Biondi, M. and Polzonetti, V., 2016. Gluten free diet and nutrient deficiencies:
A review. Clinical nutrition, 35(6), pp.1236-1241.
Wang, Q., Xia, W., Zhao, Z. and Zhang, H., 2015. Effects comparison between low glycemic
index diets and high glycemic index diets on HbA1c and fructosamine for patients with diabetes:
A systematic review and meta-analysis. Primary care diabetes, 9(5), pp.362-369.
Wirth, J., Petry, N., Tanumihardjo, S., Rogers, L., McLean, E., Greig, A., Garrett, G., Klemm, R.
and Rohner, F., 2017. Vitamin A supplementation programs and country-level evidence of
vitamin A deficiency. Nutrients, 9(3), p.190.
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