Menus for Special Dietary Requirements

This menu is designed for vegan adolescents and incorporates a variety of flavors, colors, textures, and shapes. It meets the nutritional requirements of the chosen customer group and adheres to the principles of vegan diets specified by the Dieticians Association of Australia.

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 4: Menu 4 (Daily Menu: Vegan, Adolescents)
Breakfast 1 Breakfast 2 Morning Tea Lunch 1 Lunch 2 Evening Tea Dinner 1 Dinner 2
Blueberry and
Banana Soy
milk
Multigrain
Pancakes,
topped with
Peanut Butter
Pineapple and
Mango Tropical
Salad
1 cup Coffee with
Sprouted
Legumes and
White Beans
Mixed
Vegetable and
Garlic
Zucchini
Noodles,
Sautéed
Asparagus
Red Cabbage
and Chick Pea
Quinoa Bowl
with Cream
Cheese
Cucumber
Boats
1 cup
Almond milk
with Raisin
and Toasted
Pumpkin
Seed Trail
Mix
Tahini and
Lemon topped
Falafel Salad,
Carob and
Raspberry
Vegan Brownies
Spiced Mixed
Bean and
Cucumber Rice,
Mashed Sweet
Potatoes, Soya
Milk and Chia
Seed Blackberry
Pudding

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 4.1: Identification of Customer Dietary and Cultural Requirements
Response to Question 1
The menu has been developed for the customer group of adolescents who are vegans.
Response to Question 2
Considering that the chosen adolescents are Australians, the menu has been
formulated based on Australian cultures. Since the chosen group of adolescents are vegans,
food groups such as meat and dairy have been excluded from the diet (Thomas, 2016).
Response to Question 3
The chosen group of adolescents are vegans and hence, during formulation of the diet,
the principles of vegan diets specified by the Dieticians Association of Australia were utilised
(Dickinson et al., 2015).
Response to Question 4
The adolescents were selected randomly from homes in the local community and
hence, the menu formulation was liaised with their concerned parents.
Response to Question 5
Lack of adherence to preferred dietary requirements would not only disrespect the
personal preferences of customers, but would also hinder their consumption of a nutritionally
adequate diet planned in accordance to the principles stated by the Dieticians Association of
Australia (Mihrshahi et al., 2017).
Response to Question 6
Achievement of an adequate nutritional status devoid of deficiencies and in
accordance to personal dietary preferences would be the primary goals of this diet.

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 4.2: Menu Overview
As observed, the following diet contains menu items which incorporates a variety of
flavours, colours, textures and shapes. Considering the preferred vegan principles, meat and
dairy products have been omitted. Energy dense foods have been incorporated as per the
Australian Dietary Guidelines in order to meet the growing needs of adolescents. The menu
also provides an array of essential macro and micro nutrients.

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 4.3: Menus and Meal Plans for Special Diets
Key checklist Points:
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Meal Menu Main
Ingredients
Cooking Methods Flavours Textures Sizes/Shapes Nutrients Checklist
Breakfast Blueberr
y and
Banana
Blueberries,
bananas, soya
milk, peanut
butter, wheat
Pan fried Sweet, tangy,
nutty
Soft, creamy Round,
coarsely
chopped
Carbohydrate
s, proteins,
calcium,
antioxidants,
As observed, the
following diet
contains menu items
which incorporates a

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Soy milk
Multigrai
n
Pancakes,
topped
with
Peanut
Butter
flour, oat flour Vitamin A,
C, fibre,
unsaturated
fats, iron
variety of flavours,
colours, textures and
shapes. Considering
the preferred vegan
principles, meat and
dairy products have
been omitted.
Energy dense foods
have been
incorporated as per
the Australian
Dietary Guidelines
in order to meet the
growing needs of
adolescents. The
menu also provides
an array of essential
Morning
Tea
1 cup
Coffee
with
Sprouted
Legumes
and
White
Beans
Coffee,
legumes,
white beans
Sprouting, boiling Nutty,
savoury, salty
Crunchy Bean shaped Carbohydrate
s, proteins,
magnesium,
fibre, zinc,
iron, calcium,
Vitamins C
and B

2MENUS FOR SPECIAL DIETARY REQUIREMENTS
macro and micro
nutrients.
Lunch Mixed
Vegetabl
e and
Garlic
Zucchini
Noodles,
Sautéed
Asparagu
s
Zucchini,
asparagus,
broccoli,
cabbage,
carrots, beans,
garlic
Stir frying, sautéing Spicy, savoury Crunchy, soft Rounds,
squares,
coarsely
chopped
Fibre,
carbohydrate,
Vitamins A
and C
Afternoon
Tea
1 cup
Almond
milk with
Raisin
and
Toasted
Pumpkin
Almond milk,
raisins,
pumpkin seeds
Toasting Nutty, savoury Crunchy, crispy Tear drop
shaped,
Unsaturated
fats,
carbohydrate,
fibre, omega
3, zinc, iron,
calcium

3MENUS FOR SPECIAL DIETARY REQUIREMENTS
Seed
Trail Mix
Dinner Tahini
and
Lemon
topped
Falafel
Salad,
Carob
and
Raspberr
y Vegan
Brownies
Chickpea,
carob,
raspberry,
lemon
Stir frying, baking Sweet, tangy,
salty
Soft, creamy Round,
squares
Carbohydrate
s, proteins,
fibre, vitamin
C, vitamins
A and C,
antioxidants

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task: 4.4: Menu Costing
Meal Cost
Breakfast $5.5
Morning Tea $2.5
Lunch $6.5
Evening Tea $2.5
Dinner $6
Total Cost: $23

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 4.5: Monitoring Menu Performance
The menu was administered among 25 adolescents belonging to vegan families in the
local community. Feedback was hence, obtained from the chosen adolescents and their
concerned parents. Dieticians from the local community health centre aided in evaluating the
nutritional composition of the above diet.
Success of the Menu against Customer Dietary Goals
The menu was successful since it displayed adherence to the Australian Dietary
Requirements as calculated by dieticians from the community health centre.
Level of the Customer Satisfaction
Customers high level of satisfaction with the diet due to its adherence to preferred
dietary principles of veganism. However, the customers requested additional food items
during morning and evening snack hours, due to perceptions of inadequate satiety.
Task 4.6: Review of Performance
Response to Question 1
Conductance of feedback reviews from adolescents, discussions with parents and
nutritional evaluation by dieticians were the methods of feedback utilised.
Response to Question 2
Feedback was obtained from adolescents, their parents and dieticians working in the
local community centre.
Response to Question 3
The chosen dieticians reported adherence of the menu to the vegan dietary principles
provided by the Dieticians Association of Australia, indicating achievement of dietary goals.

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Response to Question 4
While most of the items met the chosen dietary goals, adolescents reported inadequate
satiety upon consumption of food items specified during morning and afternoon tea, which is
indicative of inadequate nutritional content.
Response to Question 5
The absence of energy dense foods may have led to the low satiety levels during
morning and evening tea.
Response to Question 6
The recipes provided during breakfast rated the highest satisfaction score.
Response to Question 7
The items during morning and evening tea rated the lowest satisfaction scores.
Response to Question 8
The adolescents reported satisfaction of the breakfast food items since they felt light
and energetic upon their consumption. The prevalence of low satiety during morning and
evening tea times were the reasons behind low scores of satisfaction.
Response to Question 9
Considering the feedback, additional nutritionally dense foods will be added during
evening and morning tea times.

2MENUS FOR SPECIAL DIETARY REQUIREMENTS
References
Dickinson, K. M., Delaney, C. L., Allan, R., Spark, I., & Miller, M. D. (2015). Validation of
a brief dietary assessment tool for estimating dietary EPA and DHA intake in
Australian adults at risk of cardiovascular disease. Journal of the American College of
Nutrition, 34(4), 333-339.
Mihrshahi, S., Ding, D., Gale, J., Allman-Farinelli, M., Banks, E., & Bauman, A. E. (2017).
Vegetarian diet and all-cause mortality: Evidence from a large population-based
Australian cohort-the 45 and Up Study. Preventive medicine, 97, 1-7.
Thomas, M. A. (2016). Are vegans the same as vegetarians? The effect of diet on perceptions
of masculinity. Appetite, 97, 79-86.