Menus for Special Dietary Requirements

This document discusses the development of menus for Jewish adults who are underweight and patients of a local community rehabilitation centre. The menus are prepared with adherence to Kosher principles and aim to provide a high energy diet. The document also includes information on the identification of customer dietary and cultural requirements, menu overview, and menu costing.

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 6: Menu 6 (Daily Menu, Kosher, Underweight Individuals)
Breakfast 1 Breakfast 2 Morning Tea Lunch 1 Lunch 2 Afternoon
Tea
Dinner 1 Dinner 2
Beef And
Cheese
Stuffed Bread
Rolls, Grilled
Bananas with
Almonds
Spinach, Beef
and Cottage
Cheese Grilled
Sandwich,
Mango Jelly
1 cup Coffee,
Roasted Beef
Balls and
Broccoli skewers
Salmon and
Onion
Dumpling
Soup with
Grilled Bell
Pepper and
Egg Plant
Tuna Cakes
with Creamy
cheese sauce,
Peas and Cumin
Stir Fried Rice
1 cup Milk,
Butter and
Walnut,
Chocolate
Chip
Cookies
Garlic and
Cheese Spaghetti
with Minced
Lamb and
Cheese Stuffed
Mushrooms,
Stewed Apples
with Peanut
Butter Drizzle
Beef and
Vegetable Tart,
Sautéed French
beans with
Caramelised
Onions,
Strawberry and
Date Pudding

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 6.1: Identification of Customer Dietary and Cultural Requirements
Response to Question 1
The menu is developed for Jewish adults who are underweight and are patients of a
local community rehabilitation centre.
Response to Question 2
Considering that the patients are underweight and are Jewish, a high energy diet
prepared with adherence to Kosher principles are the dietary and cultural requirements of the
customers (Nakamura et al., 2017).
Response to Question 3
The Australian Dietary Guidelines along with interviews from the Jewish subjects
were the sources of information utilised (Huddy et al., 2016).
Response to Question 4
The healthcare staff and dieticians associated with the community rehabilitation
centre were liaised with to formulate the diet accordingly.
Response to Question 5
Considering that the customers are underweight, ignorance of the dietary
requirements would result in poor nutritional status and detrimental health outcomes
(Bookari, Yeatman & Williamson, 2017).
Response to Question 6
Successful increase in weight to achieve ideal Body Mass Index would be the key
goals of the formulated menu.

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 6.2: Menu Overview
As observed from the checklist criteria, the selected menu provides items delivering a
variety of shapes, colours, textures and flavours. As observed, the diet adheres to the
Australian Dietary Guidelines for underweight individuals by providing essential micro and
macro nutrients along with energy dense foods. Further, considering that the customers were
Jewish, Kosher approved meats such as beef, lamb and fishes such as salmon and tuna have
been included. Dairy products obtained from Kosher approved livestock have been included
to meet the cultural requirements.

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 6.3: 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 Beef And
Cheese
Stuffed
Beef, cheddar
cheese, wheat
flour, bananas,
almonds
Baking, sautéing,
grilling
Sweet,
savoury, salty,
creamy
Soft, creamy Round,
elongated, tear
drop shapes of
nuts
Carbohydrate
s, fats,
protein, fibre,
calcium, iron,
As observed from
the checklist criteria,
the selected menu
provides items

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Bread
Rolls,
Grilled
Bananas
with
Almonds
Vitamin E delivering a variety
of shapes, colours,
textures and
flavours. As
observed, the diet
adheres to the
Australian Dietary
Guidelines for
underweight
individuals by
providing essential
micro and macro
nutrients along with
energy dense foods.
Further, considering
that the customers
were Jewish, Kosher
approved meats such
Morning
Tea
1 cup
Coffee,
Roasted
Beef
Balls and
Broccoli
skewers
Coffee, beef,
broccoli
Roasting, boiling Spicy, sweet Crispy, soft Round, florets Proteins,
carbohydrate,
fibre, vitamin
B 12
Lunch Salmon
and
Onion
Salmon,
onion, wheat
flour, bell
peppers, egg
Grilling, sautéing,
steaming
Savoury,
sweet, spicy
Soft, crispy Squares,
elongated,
dumpling
Fibre,
proteins,
carbohydrate,
vitamins A

2MENUS FOR SPECIAL DIETARY REQUIREMENTS
Dumplin
gs Soup
with
Grilled
Bell
Pepper
and Egg
Plant
plants shapes and C,
calcium,
omega 3
as beef, lamb and
fishes such as
salmon and tuna
have been included.
Dairy products
obtained from
Kosher approved
livestock have been
included to meet the
cultural
requirements.
Evening
Tea
1 cup
Milk,
Butter
and
Walnut,
Chocolat
e Chip
Cookies
Milk, wheat
flour,
chocolate
chips, butter
Baking, boiling Sweet Crunchy, chewy Round cookies Protein,
calcium,
carbohydrate,
fats, omega 3

3MENUS FOR SPECIAL DIETARY REQUIREMENTS
Dinner Garlic
and
Cheese
Spaghetti
with
Minced
Lamb
and
Cheese
Stuffed
Mushroo
ms,
Stewed
Apples
with
Peanut
Garlic, cheese,
spaghetti,
lamb,
mushroom,
apples, peanut
butter
Sautéing, stir frying,
stewing, baking
Savoury, salty,
sweet, nutty
Soft, creamy Round,
crescent
Carbohydrate
, fats,
proteins,
vitamin D,
Vitamin E,
Vitamin A

4MENUS FOR SPECIAL DIETARY REQUIREMENTS
Butter
Drizzle

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task: 6.4: Menu Costing
Meal Cost
Breakfast $5
Morning Tea $2.5
Lunch $5.5
Evening Tea $3
Dinner $4
Total Cost: $20

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 6.5: Monitoring Menu Performance
The menu was administered among 25 Jewish underweight patients residing in a
community rehabilitation centre.
Success of the Menu against Customer Dietary Goals
Upon a month of administration, the patients reported an increase in 2 kilograms of
weight, hence indicating successful achievement of dietary goals.
Level of the Customer Satisfaction
Customers reported high satisfaction with the menu provided. However, due to the
sudden consumption of energy dense foods, few customers reported discomfort and took time
to gradually adopt to the diet.
Task 6.6: Review of Performance
Response to Question 1
Feedback surveys and staff discussions were the feedback procedures used for menu
evaluation.
Response to Question 2
Feedback was obtained from the customers as well as the dieticians associated with
the community rehabilitation centre.
Response to Question 3
The dieticians recorded an increase in customer’s weight indicating successful
achievement of dietary goals.

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Response to Question 4
While the diet displayed achievement of overall dietary goals, a lack of sufficient food
items of core food groups of legumes and pulses were observed.
Response to Question 5
Excessive importance given to meat items may be a reason behind lack of adherence
to dietary goals.
Response to Question 6
The menu items during dinner reported the highest satisfaction scores.
Response to Question 7
The menu items provided during morning tea rated the lowest satisfaction scores.
Response to Question 8
The items during dinner provided a variety of savoury as well as interesting dessert
items, resulting in high satisfaction. The energy dense items during morning tea resulted in
gastric discomfort and high satiety, resulting in low satisfaction scores.
Response to Question 9
Meal preparations during afternoon and morning tea will include moderately satiating
foods, considering the above customer feedback.

2MENUS FOR SPECIAL DIETARY REQUIREMENTS
References
Bookari, K., Yeatman, H., & Williamson, M. (2017). Falling short of dietary guidelines–
What do Australian pregnant women really know? A cross sectional study. Women
and Birth, 30(1), 9-17.
Huddy, R. L., Torres, S. J., Milte, C. M., McNaughton, S. A., Teychenne, M., & Campbell,
K. J. (2016). Higher adherence to the australian dietary guidelines is associated with
better mental health status among australian adult first-time mothers. Journal of the
Academy of Nutrition and Dietetics, 116(9), 1406-1412.
Nakamura, H., Nakamura, M., Okada, E., Ojima, T., & Kondo, K. (2017). Association of
food access and neighbor relationships with diet and underweight among community-
dwelling older Japanese. Journal of epidemiology, 27(11), 546-551.