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 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.