Menus for Special Dietary Requirements

This document discusses menus and meal plans for special dietary requirements. It covers topics such as customer dietary and cultural requirements, menu overview, and menu costing. The menus are designed for a customer group of refugee Muslims belonging to various socioeconomic groups, residing in a community center which provides shelter for homeless individuals. The menus incorporate Halal foods and adhere to the Australian Dietary Guidelines.

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
MENUS FOR SPECIAL DIETARY REQUIREMENTS
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Name of the University:
Author note:

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 5: Menu 5 (Daily Menu, Halal, People from different Socio-economic Groups)
Breakfast 1 Breakfast 2 Morning Tea Lunch 1 Lunch 2 Evening Tea Dinner 1 Dinner 2
Sautéed
Chicken and
Vegetables
Sandwich, 1
whole Orange
Minced Lamb
and Carrot
Wrap, 1 Whole
Apple
1 glass milk with
Roasted peanuts
and Chickpeas
Tofu and
Vegetable Rice
Bowls with
Red Bean and
Tomato Soup
Chicken and
Vegetable
Lemon Soup
with Garlic
Bread
1 glass milk
with Banana
and Walnut
Salad
Lamb Balls and
Carrot Casserole
with Multi grain
bread, Coconut
rice pudding
Chicken
Shawarma Wrap
with Hummus
dip, Chocolate
coated
Strawberries

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 5.1: Identification of Customer Dietary and Cultural Requirements
Response to Question 1
The menu is developed for the customer group of refugee Muslims belonging to
various socioeconomic groups, residing in a community centre which provides shelter for
homeless individuals.
Response to Question 2
Considering that the customers are Muslims, the dietary principles must not only
adhere to the Australian Dietary Guidelines but also reflect Muslim culture and ethnicity.
Hence, Halal foods, prepared ethically and devoid of alcohol or pork has been incorporated.
Considering that the menu is for homeless people, a low cost menu has been formulated (Jalil
et al., 2018).
Response to Question 3
The Australian Dietary Guidelines presented by the Australian Government along
with interviews from the customers regarding their dietary preferences were the sources of
information utilised (Malek et al., 2016).
Response to Question 4
Healthcare staff at the residential community centre were liaised to prepare the menu
accordingly.
Response to Question 5
If ignored, the cultural and ethnic sensitivities of the customers would be disrespected
resulting in lack of customer satisfaction, lack of food consumption and poor nutritional
status (Rasool, 2015).

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Response to Question 6
The adherence to the principles outlined by the Australian Dietary Guidelines in
accordance to the customer sensitivities would be the key goals of the menu.
Task 5.2: Menu Overview
As observed from the menu, the meals have been prepared using low cost raw
materials to enhance affordability for customers belonging to various socioeconomic groups.
Halal practice have been followed through avoidance of pork and alcohol along with usage of
meat obtained from ethically approved practices. The menu incorporates a variety of flavours,
textures, shapes and colours and adheres to the Australian Dietary Guidelines by providing
essential micro and macro nutrients.

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 5.3: 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 Sautéed
Chicken
and
Vegetabl
es
Chicken,
carrots, beans,
white bread,
orange
Grilling, sautéing Sweet, tangy,
savoury,
Crispy, juicy Square,
rounds
Fibre,
proteins,
carbohydrate,
Vitamins A,
As observed from
the menu, the meals
have been prepared
using low cost raw
materials to enhance

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Sandwich
, 1 whole
Orange
C and B affordability for
customers belonging
to various
socioeconomic
groups. Halal
practice have been
followed through
avoidance of pork
and alcohol along
with usage of meat
obtained from
ethically approved
practices. The menu
incorporates a
variety of flavours,
textures, shapes and
colours and adheres
Morning
Tea
1 glass
milk with
Roasted
peanuts
and
Chickpea
s
Skimmed
milk, peanuts,
chickpeas
Boiling, roasting Nutty, salty Crispy, crunchy Rounds Protein, fibre,
unsaturated
fat,
carbohydrate,
calcium,
Vitamin E
and B
Lunch Tofu and
Vegetabl
e Rice
Bowls
with Red
Bean and
Tofu, white
rice, read
beans,
tomatoes,
carrots,
cabbage,
Stir frying, sautéing,
boiling, stewing,
simmering
Spicy, tangy,
savoury
Soft Square, bean
shaped
Carbohydrate
s, proteins,
fibre, B
Vitamins,
calcium,
magnesium

2MENUS FOR SPECIAL DIETARY REQUIREMENTS
Tomato
Soup
green peas to the Australian
Dietary Guidelines
by providing
essential micro and
macro nutrients.
Afternoon
Tea
1 glass
milk with
Banana
and
Walnut
Salad
Milk, banana,
walnuts
Boiling, roasting Sweet, nutty Crunchy, soft Round Fibre,
calcium,
protein,
carbohydrate,
unsaturated
fats, omega
3, vitamin E
Dinner Lamb
Balls and
Carrot
Casserole
with
Multi
grain
bread,
Lamb, carrots,
milk, coconut,
rice, wheat
flour, oat flour
Baking, stewing,
simmering, stir frying
Savoury,
spicy, sweet
Soft, creamy Round balls
and slices
Proteins,
carbohydrate,
proteins,
fibre, vitamin
A, calcium, B
Vitamins,
saturated fats

3MENUS FOR SPECIAL DIETARY REQUIREMENTS
Coconut
rice
pudding

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task: 5.4: Menu Costing
Meal Cost
Breakfast $4
Morning Tea $2
Lunch $4.5
Evening Tea $2
Dinner $3.5
Total Cost: $16

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 5.5: Monitoring Menu Performance
The menu was administered among 30 Muslim refugees residing in a community
residential centre for homeless people.
Success of the Menu against Customer Dietary Goals
Upon evaluation of the menu by dieticians associated with the community centre, it
was reported that the menu was nutritionally adequate, indicating successful achievement of
dietary goals.
Level of the Customer Satisfaction
The customers reported overall satisfaction with the menu. However, the customers
also reported a desire to receive food items belonging to indigenous middle eastern menus.
Task 5.6: Review of Performance
Response to Question 1
Customer feedback surveys, group discussions and nutritional evaluation were the
feedback methods used.
Response to Question 2
Feedback was obtained from the customers and the dieticians of the community health
centre.
Response to Question 3
As per the evaluation reported by the dieticians, the menu was found to successfully
achieve the dietary goals.
Response to Question 4
None of the menu preparations showed lack of adherence to the dietary goals.

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Response to Question 5
The menu displayed successful dietary goal adherence since it was formulated via
discussion with the dieticians belonging to the community centre.
Response to Question 6
Lamb preparations during breakfast and dinner reported the highest satisfaction score.
Response to Question 7
While none of the recipes rated low satisfaction scores, customers expressed a desire
to include more recipes indigenous to the Muslim culture.
Response to Question 8
The customers rated overall high satisfaction scores. However, lack of a sufficient
indigenous Muslim preparations were met with mild dissatisfaction.
Response to Question 9
An increased number of recipes will be incorporated which will be indigenous to
middle eastern Muslim menus.

2MENUS FOR SPECIAL DIETARY REQUIREMENTS
References
Jalil, N. S. A., Tawde, A. V., Zito, S., Sinclair, M., Fryer, C., Idrus, Z., & Phillips, C. J.
(2018). Attitudes of the public towards halal food and associated animal welfare
issues in two countries with predominantly Muslim and non-Muslim
populations. PloS one, 13(10), e0204094.
Malek, L., Umberger, W., Makrides, M., & Zhou, S. J. (2016). Adherence to the Australian
dietary guidelines during pregnancy: evidence from a national study. Public health
nutrition, 19(7), 1155-1163.
Rassool, G. H. (2015). Cultural competence in nursing Muslim patients. Nursing
times, 111(14), 12-15.