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 3: Menu 3 (Daily Menu: Type 2 Diabetes, International Tourists)
Breakfast 1 Breakfast 2 Morning Tea Lunch 1 Lunch 2 Evening Tea Dinner 1 Dinner 2
Toasted
Multigrain
Bread topped
with Walnuts,
Avocado and
Scrambled
Eggs, 1 glass
of Spiced
Buttermilk
Apple and
Cinnamon Oats
Porridge with 1
Boiled Egg, 1
glass Sweet
Lime juice and
mint juice
Walnuts and
Almonds Trail
mix, 1 cup
Chamomile Tea
Spinach and
Tuna Brown
Rice with
Mashed
Chickpea and
green peas
topped with
flaxseeds,
Roasted
Greens
Mixed
vegetable,
Lentil and
Quinoa Soup,
Broccoli and
Kale Salad
1 Cup Green
Tea with
Soya
Crackers
Lettuce, Feta
Cheese, Red
Bean Whole
Wheat
Bruschetta with
Chicken and
Parsley Soup,
Grilled Plum and
Blueberry
Compote with
Yogurt
Whole wheat
Spinach, Corn
and Feta Cheese
Tart with
Chicken Sausage
and Red Pepper
Salad, Dried
Apricot and
Cherry Oatmeal
Crumble

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 3.1: Identification of Customer Dietary and Cultural Requirements
Response to Question 1
The menu has been developed for the customer group of international tourists residing
in a hotel, who are patients of Type 2 Diabetes.
Response to Question 2
Since the customers are international tourists and hail from a variety of dietary
backgrounds, the dietary requirements will be based on the Australian Dietary Guidelines for
Adults presented by the Department of Health of the Australian Government, to reduce the
difficulties of incorporating dietary principles of multiple ethnicities. Considering the their
condition of type 2 diabetes, a diet devoid of artificial sugars, and composed of high fibre,
whole grains and low glycemic index foods has been formulated (Ding et al., 2015).
Response to Question 3
The Australian Dietary Guidelines for Adults formulated by the Department of Health
of the Australian Government have been used as the source of information (Schoenaker et al.,
2015).
Response to Question 4
The catering staff and food and beverage department of the hotel were liaised with for
formulating the customised diet.
Response to Question 5
Lack of adherence to dietary principles for diabetics, would lead to uncontrollable and
fluctuating blood glucose levels which may further result in glycemic shock, loss of
consciousness or further aggravation of characteristic diabetic symptoms (De Souza et al.,
2015).

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Response to Question 6
Regulation and maintenance of adequate blood glucose levels will be the primary
health goals of the formulated menu.
Task 3.2: Menu Overview
The following menu fulfils the checklist criteria by incorporating menu items of
various colours, flavours, textures and shapes. The menu has been prepared in accordance to
the Australian Dietary Guidelines as observed in its provision of essential micro and macro
nutrients and absence of artificial sugars for diabetics. Exotic preparations have been added
considering the preferences of international tourists.