Menus for Special Dietary Requirements

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
MENUS FOR SPECIAL DIETARY REQUIREMENTS
Name of the Student:
Name of the University:
Author note:

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 2: Menu 2 (Daily Menu: Gluten Free, Children)
Breakfast 1 Breakfast 2 Morning Tea Lunch 1 Lunch 2 Evening Tea Dinner 1 Dinner 2
Strawberry,
Yogurt and
Walnut
Gluten-free
Oatmeal
Chicken and
Spinach
Omelette with
Sundried
Tomatoes,
1 glass Orange
Juice
1 Cup Cocoa with
Apple and Peanut
Butter
Sandwiches
Toasted Corn
bread slices
topped with
Sautéed French
beans along
with
Salmon and
Black Bean
Salad
Coleslaw
Cornbread
Sandwich with
Roasted
Chicken Salad
1 cup Soy
milk with
Cream
Cheese
topped
Salted Rice
and Peanut
Flour
Crackers
Vegetables and
Chicken
Casserole,
Roasted Carrot
Sticks,
Stewed Pears
and Fresh Cream
Baked Lemon
and Garlic
Salmon Fillet,
Grilled Potato
Salad, Cherry
and Peach Parfait
topped with
Toasted
Almonds and
Gluten Free
Oats.

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 2.1: Identification of Customer Dietary and Cultural Requirements
Response to Question 1
The menu is developed for school going children, who are suffering from gluten
intolerance.
Response to Question 2
Considering their intolerance to gluten, their dietary requirements would be as per
those mentioned in the Australian Dietary Guidelines for Children, but would comprise of
foods which are gluten free. The chosen group of children belong to Australian ethnicity,
which was considered during menu planning (Halmos et al., 2018).
Response to Question 3
The Dietary Guidelines for Children and Adolescents formulated by the Department
of Health of the Australian Government was the chosen source of information for these
requirements (O’Halloran et al., 2016).
Response to Question 4
The diet was administered among primary grade children belonging to homes in the
locality and hence, it was liaised with the concerned parents of the children.
Response to Question 5
If dietary requirements of gluten free foods are not met, then the children with gluten
tolerance may suffer from detrimental gastrointestinal symptoms due to gluten ingestion (De
Angelis et al., 2016).

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Response to Question 6
Considering the prevalence of gluten intolerance among the chosen children group,
provision of nutritionally adequate and palatable gluten free foods which would not
exacerbate gastrointestinal symptoms would be the chosen dietary goals.
Task 2.2: Menu Overview
As observed from the checklist below, the menu incorporates food items of various
colours, textures, flavours and shapes and also provides gluten free menu items as per the
dietary preferences of the chosen customer group. The menu also provides key micro and
macro nutrients as observed below and hence, shows compliance to the Australian Dietary
Guidelines.