Menus for Special Dietary Requirements

This document provides menus and meal plans for special dietary requirements, specifically for overweight individuals following a vegetarian and low-fat diet. It includes information on identifying customer dietary and cultural requirements, menu overview, menu costing, monitoring menu performance, and a review of performance. The menus are developed based on the Australian Dietary Guidelines and aim to help customers achieve their weight loss goals.

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 1: Menu 1 (Cyclic Menu, Vegetarian Diet, Low Fat Diet, Overweight Individuals)
Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Breakfast Yogurt and
Oat, Chia seed
Pancakes, 10
Strawberries
Avocado and
Asparagus Whole
Wheat Toast, 10
Cherries
Almond and
Cranberry Muesli
with Skimmed
Milk, 1 Whole
Orange
Blueberry and
Almond
Oatmeal, Apple
Slices
Blackberry and
Plum Crumbled
Granola with Low
Fat Yoghurt,
Raspberries
Broccoli and
Carrot
Savoury
Oatmeal,
Green Apple
Slices
Tomato, Lettuce
and Bean
Sandwich, 1 Glass
Lemon and Mint
Juice
Morning Tea 1 Cup Green
Tea, 10
Almonds
1 Cup Lemon
Tea, 10 Walnuts
1 Cup Chamomile
Tea, Dried Apricots
and Raisins
1 Cup Green
Tea, Dried Dates
1 Cup Lemon
Tea, Handful
Roasted Peanuts
1 Cup Milk
Tea, Flaxseed
Crackers
1 Cup Chamomile
Tea, Almond and
Walnut Mix
Lunch Roasted
Vegetable,
Feta Cheese
and Chick pea
Salad with
Zucchini and
Tomato Gnocchi
with Sautéed
Greens and Beans
Coleslaw Pastry
Pockets with
Yoghurt, Avocado
and Brussel Sprout
Mixed Bean,
Vegetable and
Spinach
Casserole with
Pineapple and
Corn Brown Rice
Bowl, with
Zucchini and Feta
Baby Potato
and
Mushroom
Quinoa Rice
Bowl with
Olive, Broccoli
and Kale
Bruschetta with
Lentil, Oats and

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Whole Wheat
Bagel
Salad Pita Bread Cheese Salad Cucumber
and Yogurt
Salad
Bean Soup
Afternoon Tea Grilled Carrot
Sticks
Baked Kale Chips Roasted
Cauliflower
Popcorn
Apple and Oats
Soy Milk
Smoothie with
Cinnamon
1 Cup Skimmed
milk with Mixed
Berry Bowl
Roasted
Chickpea and
Lettuce
Wraps
Watermelon, Feta
and Baby Spinach
Salad
Dinner Spinach and
Black Bean
Frittatas with
Minestrone
Soup
Black Bean and
Butternut
Quesadillas with
Russian Salad
Vegetables and
Mushroom Burrito
Bowl with Grilled
Sweet Potatoes
Brown Rice and
Peas Pilaf with
Baked Baby
Potato and
Onion Salad
Cabbage and
Chickpea Filo
Wraps with
Lemon and
Coriander Soup
Aglio Olio
Spaghetti with
Red Beans
and Tomatoes
Sesame and Chilli
Stir Fried Tofu and
Vegetables with
Mashed Green
Peas

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 1.1: Identification of Customer Dietary and Cultural Requirements
Response to Question 1
The menu is developed for the customer group of overweight adults who are
vegetarian, and have been prescribed a low fat for weight loss.
Response to Question 2
Since the chosen customer group of vegetarian, their dietary requirements will be
devoid of meat and meat products. Foods cooked in excessive fat and oil, along with
processed foods have been avoided since they are overweight (Melina, Craig & Levin, 2016).
The ethnicity of the chosen group is Australian, and hence, Australian recipes have been
incorporated in accordance to Australian Dietary Guidelines.
Response to Question 3
The ‘Australian Dietary Guidelines’ formulated by the Department of Health, of the
Government of Australia, has been chosen to determine these requirements (Hendrie et al.,
2017).
Response to Question 4
The customers along with their requirements were liaised with health professionals of
the local community health centre.
Response to Question 5
If ignored, then the customers may engage in the consumption of high fat, processed
foods which may aggravate their overweight conditions toward obesity and further bring
forth a host of metabolic complications (Tobias et al., 2015).

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Response to Question 6
By planning and implementing this menu, it is estimated that the chosen customer
group would achieve positive health outcomes of an ideal Body Mass Index of 18.5 to 24.5
(Locke et al., 2015).
Task 1.2: Menu Overview
As observed from the checklist mentioned below, the menu has incorporated food
items comprising of a variety of textures, flavours and cooking styles and has been prepared
in accordance to the Australian Dietary Guidelines as observed in it provision of a wide
variety of micro and macro nutrients. Further, vegetarian items with cooked in limited fat
have been prepared considering the overweight and vegetarian dietary status of the chosen
customer groups.

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 1.3: Menus and Meal Plans for Special Diets (For Monday)
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 Yogurt
and Oat,
Chia seed
Pancakes,
10
Yogurt, oats,
chia seeds,
wheat,
strawberries
Pan Frying Sweet and
Tangy
Soft, creamy Round Fibre,
Vitamins C
and B,
antioxidants,
omega 3 fatty
Vegetarian
ingredients have
been used,
comprising of a
variety of shapes,

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Strawberr
ies
acids,
carbohydrate
cooking methods
and nutrient
requirementsMorning
Tea
1 Cup
Green
Tea, 10
Almonds
Green tea,
almonds
Boiling Nutty, savoury Crunchy Tear-drop Fibre,
antioxidants,
calcium,
unsaturated
fats, iron
Lunch Roasted
Vegetabl
e, Feta
Cheese
and
Chick
pea Salad
with
Whole
Wheat
French beans,
carrots,
chickpeas,
lettuce, bagel
Roasting, baking Salty, tangy,
spicy
Creamy, crunchy Round,
squares
Vitamins A,
C and B,
fibre,
calcium,
magnesium,
carbohdyrate
s, proteins

2MENUS FOR SPECIAL DIETARY REQUIREMENTS
Bagel
Afternoon
Tea
Grilled
Carrot
Sticks
Carrots Grilling Salty, Spicy Crunchy Rectangular Vitamin A,
fibre,
carbohdyrate
s
Dinner Spinach
and
Black
Bean
Frittatas
with
Minestro
ne Soup
Spinach, black
beans, carrots,
beans,
cabbage
Boiling, Simmering Salty, Nutty Soft Round,
squares
Vitamins A,
B, proteins,
carbohydrate,
fibre

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task: 1.4: Menu Costing (For Monday)
Meal Cost
Breakfast $5
Morning Tea $3
Lunch $4
Evening Tea $2
Dinner $6
Total Cost: $20
Day Cost
Monday $20
Tuesday $22
Wednesday $20
Thursday $21
Friday $24
Saturday $22.5
Sunday $23.5
Total Cost of Cyclic Menu: $153

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 1.5: Monitoring Menu Performance
The above low fat diet was administered against 50, overweight Australian adults who
were vegetarian and were service users of the local community centre. The diet was evaluated
by conducting customer surveys as well as conducting discussions of employees in the
healthcare centre.
Success of the Menu against Customer Dietary Goals
The chosen customer group registered a weight loss of 2.5 kilograms after a month of
following the chosen diet, hence displaying successful achievement of chosen health
outcomes.
Level of the Customer Satisfaction
As per the survey and employee discussions, customers displayed overall satisfaction
with the diet. However, customers desired a few modifications in the form of addition of
healthy desserts in their meals, which were considered and will be incorporated in the next
menu for further weight loss.
Task 1.6: Review of Performance
Response to Question 1
Methods of customer surveys and obtaining improvement suggestions by the
community centre employees were the chosen feedback methods.
Response to Question 2
Feedback was obtained from customers as well as staff of the community centre who
were tending to the customers.

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Response to Question 3
While customers achieved significant weight loss, further time is required to conduct
weight loss adequate to aid customer reach a normal Body Mass Index.
Response to Question 4
The food items provided during the entire week’s ‘morning tea’ did not meet the
dietary goals.
Response to Question 5
The snacks provided during morning tea may hamper the achievement of chosen
dietary goals. This is because the snacks mostly comprised of dried fruits and nuts. Despite
these foods being low in saturated fats and rich in fibre and unsaturated fats, they may still
contribute to high overall fat consumption in the diet.
Response to Question 6
All the food items prescribed in the ‘afternoon tea’ section rated highest since
customers often craved snack consumption in the evening but were unsure as to how they can
incorporate healthy and palatable food choices.
Response to Question 7
While none of the items rated low scores, customers however, expressed significant
disinterest at the absence of a low fat dessert item during dinners.
Response to Question 8
Customers were extremely satisfied since the above recipes changed their perception
of a low fat diet being unpalatable. They expressed dissatisfaction at the absence of low fat
dessert options during dinner.

2MENUS FOR SPECIAL DIETARY REQUIREMENTS
Response to Question 9
Based on feedback, low fat desserts will be incorporated and additional low fat foods
will be prescribed during morning tea. Exercise may be prescribed to hasten the achievement
of goals outlining a health Body Mass Index.

3MENUS FOR SPECIAL DIETARY REQUIREMENTS
References
Hendrie, G. A., Baird, D., Golley, R. K., & Noakes, M. (2017). The CSIRO Healthy diet
score: an online survey to estimate compliance with the australian dietary
guidelines. Nutrients, 9(1), 47.
Locke, A. E., Kahali, B., Berndt, S. I., Justice, A. E., Pers, T. H., Day, F. R., ... & Croteau-
Chonka, D. C. (2015). Genetic studies of body mass index yield new insights for
obesity biology. Nature, 518(7538), 197.
Melina, V., Craig, W., & Levin, S. (2016). Position of the Academy of Nutrition and
Dietetics: vegetarian diets. Journal of the Academy of Nutrition and
Dietetics, 116(12), 1970-1980.
Tobias, D. K., Chen, M., Manson, J. E., Ludwig, D. S., Willett, W., & Hu, F. B. (2015).
Effect of low-fat diet interventions versus other diet interventions on long-term
weight change in adults: a systematic review and meta-analysis. The lancet Diabetes
& endocrinology, 3(12), 968-979.