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 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.