Developing Menus for Diverse Special Dietary Requirements

This report delves into the critical aspects of menu development for individuals with special dietary needs. It begins by outlining the Australian Guide to Healthy Eating and its implications for chefs, including nutritional guidelines and practical applications in a hospital setting for patients with conditions like Coeliac disease. The report addresses menu adjustments for gluten-free and diabetic guests, providing examples for breakfast, morning tea, lunch, afternoon tea, and dinner. It also explores diet-linked diseases like heart disease, diabetes, and obesity, offering dietary solutions. The report covers specific dietary requirements such as lactose intolerance, low sodium diets, and religious considerations (Jewish, Muslim, Hindu). It then examines texture-modified preparations, food allergies and potential reactions, and the role of food additives. Further, it discusses the impact of cooking methods and storage on nutritional values, highlighting the requirements for various customer groups (adolescents, pregnant women, athletes, etc.). The report concludes with a cost analysis of ingredients and an overview of contemporary dietary trends and their health impacts.

Develop menus for
Special dietary
requirements

Table of Contents
Assessment 1....................................................................................................................................1
Assessment 2..................................................................................................................................11
Part A....................................................................................................................................11
Part B....................................................................................................................................17
REFERENCES..............................................................................................................................20

Assessment 1
1. The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children
and adolescents, and the Elderly, which vary slightly for each group. Provide a brief description
of what these recommend in general:
1. Guideline 1: To choose amount of nutritious food and drinks to meet energy needs.
2. Guideline 2: Eat plenty of vegetables, fruits, grains, lean and poultry meet, fish eggs and
drink milk and drink plenty of water (Guler, 2016).
3. Guideline 3: Avoid food that contains saturated fat, added salt, sugar and alcohol.
4. Guideline 4: Promote, encourage and support breastfeeding.
5. Guideline 5: Safely store, prepare and care for food.
2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role
as a chef:
Implications
1. To provide and serve nutritional food to the customers.
2. To offer food and drinks that aid in promulgating and improving the immune systems of
customers.
3. You are working as the chef in a hospital and a new patient has Coeliac disease. How will you
ensure that the patient is not adversely affected?
Factors to be considered during the selection, preparation, cooking and serving processes
A gluten-free diet (GFD) is currently the only available therapy for coeliac disease (CD).
 Selection: Fruits, Vegetables, Fish and seafood, dairy, beans and nuts
 Preparation and cooking: Prepared in cleaned and sanitised kitchen with ingredients
which are gluten free and zero contaminations (O’Halloran and et.al., 2017).
 Serving Process: Serve in healthy and hygienic manners so that client can recover
rapidly and efficiently.
4. You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in
the table below. Which menu adjustments would be required for each course for guests requiring
gluten free meals and for those who suffer from diabetes?
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Gluten-Free Breakfast Morning Tea Lunch Afternoon
Tea
Dinner
Poached Eggs
on
sour dough
with
ham and
spinach
Assorted
sweet muffins
Ratatouille
Tropical Fruit
Salad
Assorted tea Sole fillets
with beurre
blanc, steamed
asparagus.
Diabetes Breakfast Morning Tea Lunch Afternoon
Tea
Dinner
Poached Eggs
on
sour dough
with
ham and
spinach
Assorted
sweet muffins
Ratatouille,
Pork Piccata
Sandwiches
and Assorted
Tea
Caesar Salad
5. List three diseases that can be linked to diet, and explain how a change in diet could be
beneficial in these cases:
Suggestions
1. Heart Disease: Heart disease is the chronic disease that can lead a person towards death. It is
very important for an individual to prepare diet plan which contains low fat and sodium. Eat
plenty of fruits and vegetables, fibre rich grains, fish, etc. to prevent heart disease (McCubbin,
Cox and Broad, 2016).
2. Diabetes: Diabetes is another disease that linked to diet. Approximately 1 million people
suffered from diabetes. Changing in diet plan will help an individual to improve his or her
conditions tremendously and this can help in obliterating the diabetes adequately.
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3. Obesity: Obesity is the chronic disease that impacts on health and hygiene of individual.
Eating healthy and exercising daily will lead to elimination of obesity in individual.
6. What are the requirements for the following dietary needs?
Dietary Needs Requirements
Lactose intolerance Raw broccoli.
Calcium-fortified orange juice.
Almonds.
Canned salmon or sardines with bones.
Spinach.
Canned white tuna.
Dark green leafy vegetables.
Calcium-fortified soy milk.
Low sodium Dried fruits.
Low-sodium canned vegetables,
Fresh potatoes,
Sauces and juices.
Instant mashed potatoes.
Frozen French fries
Most fresh, frozen and canned fruit.
Low-salt tomato or V-8 juice.
Fresh and frozen vegetables without sauces.
Coeliac Gluten free diet, vegetables, potato
Diabetes mellitus Low Fat Diet
7. Some religions have specific requirements regarding which types of food or food
combinations may be consumed. What is the basic information you need to consider when
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writing menus for the following client groups, but also generally when catering for any religious
based requirements?
Customers Requirements
Jewish Customers Jews will eat only meat or poultry that is certified kosher.
Muslim Customers Halal meat and other non vegetarian dishes
Hindu Customers Vegetarian dishes
General Mixed cuisine including both vegetarian and non vegetarian dishes.
8.
Texture modified preparations: Texture modified meals are provided for residents or patients
that have difficulty chewing and swallowing. It must be prepared in clean and sanitised kitchen
with cleaned and sanitise equipment (Flego and et.al., 2014). Equipment used to homogenise
food usually requires complete disassembly to fully clean. Mixers and blenders must be clean
with water and soap.
9.
Examples of potential reactions to food allergies are:
 Repetitive cough
 Hives
 Dizziness or feeling faint
 Wheezing
 Pale or blue colouring of skin
 Vomiting and/or stomach cramps
 Tight, hoarse throat; trouble swallowing
 Swelling of the tongue
 Weak pulse
 Shortness of breath
 Shock or circulatory collapse
Failing to consequences of food allergy will lead the person to hospital and severe pain can be
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observe.
The management of restaurant and hotel should prepare food in clean and hygienic kitchen with
cleaned and sanitise equipments and follow the legal guideline diligently (Kale and Auti, 2015).
10.
a. Carbohydrate like starch and fibres
b. Vitamin A, B1, B9, Vitamin C, Iron and Omega 6
c. Fibre, Folate (vitamin B), Potassium, Vitamin A, Vitamin C, Iron, Omega 3, 6
d. Vitamin B and proteins
e. Potassium, dietary fiber, vitamin C, and folate (folic acid)
11. Which nutrients are the main energy providers for the human body? What is their general
role, nutritional value and how much of each should be included in a healthy diet?
The major nutrients are carbohydrates, protein and fat which are the main energy providers to
human body. 1 gram of carbohydrate is equal to 4 calories, 1 gram of protein is equal to 4
calories and 1 gram of fat is equal to 9 calories (Neumark-Sztainer and et.al., 2014). The role of
carbohydrate is to provide energy to the human body. Proteins do most of the work in cells and
are required for the structure, function, and regulation of the body's tissues and organs. Fat helps
in providing energy and maintaining core body temperature.
12. What are food additives? How can additives affect individuals and how can you as a chef
identify specific additives in foods?
To enhance the flavour or appearance of food, a substance is added to the food by chefs. This
substance is known as food additive. Food additive have several side effects such as it may
cause headaches to individual, alter energy level or they may affect mental concentration. There
are various types of food additives such as to prevent ingredient from becoming lumpy, Anit-
caking agents are used (Ronto and et.al., 2016). To stop food from oxidising or rancid,
antioxidants are used.
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13. Which factors need to be considered when choosing cookery methods to ensure foods
maintain maximum nutritional values or meet dietary requirements?
Steaming is the best way of cooking vegetables that helps in preserving nutrients. Microwave
cooking is also efficient and stir frying is optimum way to save the nutrients from variety of
vegetables.
14. What are the key features of the following lifestyle diets?
Diet Key Feature
Vegan Based on seeds, grains, nuts, soy, fruits
legumes, vegetables and oil.
Lacto Vegetarian Diet includes dairy products like milk, yogurt,
cheese, butter, ghee, etc. along with vegan diet.
Ovo vegetarian Eats eggs along with vegan diet
Ovo-lacto vegetarina Diet includes fruits, grains, herbs, fungi,
yogurt, kefir and eggs (Lam and et.al., 2015).
Pesco Vegetarian Consume fish and seafood along with vegan
diet.
Semi Vegetarian Eat meat and non vegetarian products on
occasion and generally eat vegetables.
15. How do storage and part processing affect the nutritional values of fresh fruit and vegetables?
Storage and part processing assist in retaining the nutritional values of food, fruits and
vegetables. They are consists of vitamins, minerals and proteins which are very important for
the human body (Dodds and et.al., 2014). Thus, by storing food in air tight and related
container, one can save the nutritional value of the fruits and vegetables.
16. Which nutritional requirements need to be considered for the following customer groups?
Customer Group Needs
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Girls during adolescence/women during
menstruation
 Energy
 Protein
 Folate
 Iron
 Zinc
 Calcium
 Fats and oil
Pregnancy and during lactation  Folic Acid
 Iron
 Zinc
 Vitamin C
 Vitamin D
 Calcium
 Protein
Athletes  Carbohydrate
 Proteins
 Vitamins and Minerals
 Fat
 Iron
Defence Force Personnel  Carbohydrate
 Proteins
 Vitamins and Minerals
 Fat
 Iron
Vegetarian Diets  Omega
 Iron
 Calcium
 Zinc
 Protein
People with Disabilities  Folic Acid
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 Iron
 Zinc
 Vitamin C
 Vitamin D
 Calcium
 Protein
Institution-based Catering  Protein
 Iron
 Calcium
 Carbohydrate
People living in remote regions  Vitamins
 Protein
 Minerals
 Fat
 Carbohydrate
 Zinc
 Calcium
People affected by disaster or environmental
extremes
 Carbohydrate
 Proteins
 Vitamins and Minerals
 Fat
 Iron
17.
Commodity $/kg Trimmings Net
Yield/kg
Net cost/kg Portion/kg Net Portion
Cost/$
Zucchini 2.95 16.00% 0.84 3.51 0.1 0.24
Broccoli 4.85 24.00% 0.76 6.38 0.1 0.64
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Carrots 1.4 16.00% 0.84 1.67 0.1 0.17
Asparagus 11.3 22.00% 0.78 14.49 0.1 1.45
Kohlrabi 4.28 32.00% 0.68 6.29 0.1 0.63
Spinach 10.6 18.00% 0.82 12.93 0.1 1.29
Onions 2.45 14.00% 0.86 2.85 0.05 0.14
Meats
Sirloin 16.8 26.00% 0.74 22.7 0.28 6.37
Loin of Pork 14.8 14.00% 0.86 17.21 0.25 4.3
Leg of
Lamb
8.9 27.00% 0.73 12.19 0.25 3.04
Formula/Calculation steps for Asparagus
Net Yield Per KG
Total weight of Asparagus – weight of trimmings/100 = Net yield per KG
1000 kilograms – 160 grams /100 = 0.84/kg
Net Portion Cost
Net Cost / total weight * Net Portion per kg = Net Portion Cost per KG
3.51/1000*100 = $1.45
Formula/Calculation steps for Sirloin
Net Yield Per KG
Total weight of Sirloin – weight of trimmings/100 = Net yield per KG
1000 kilograms – 260 grams /100 = 0.74/kg
Net Portion Cost
Net Cost / total weight * Net Portion per kg = Net Portion Cost per KG
3.51/1000*100 = $6.37
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18. Provide an overview of the following contemporary dietary trends and provide an example
for potential impacts each of these may have on health or nutritional balance.
Diet Description Issues
Cabbage Soup Diet The diet is specifically
designed for weight loss of up
to 10 pounds in a week.
It eliminates essential vitamins
and nutrients like iron, B
vitamins, zinc and calcium and
is potentially hazardous for
long term.
Lemon Detox Lemon detox diet is basically
lemonade which is specifically
made for people who want to
lose their weight rapidly
(Nilson and et.al., 2015).
It increases hunger in an
individual. This increases a
feeling of resentful anger-
irascibility.
Macrobiotic Diet It helps in treating cancer and
is composed brown rice, beans
, sea vegetables and Asian yin-
yang philosophy.
Too restrictive, consists of
high salt and diet lacking in
certain nutrients.
Raw Food Diet The raw food is uncooked and
unbaked food and consumed
directly by human beings.
These includes, fruits,
vegetables, eggs, dietary
products, etc.
Raw food have many issues, it
lacks certain vitamins such as
vitamin B and D. Further, it
impacts on health as it is
uncooked and unbaked food.
Stone Age Diet Meat and vegetables are
encouraged in the Stone Age
diet.
Issue of eating unhealthy and
putrefy food.
19. Provide 3 methods you can employ to obtain feedback on dietary menus and customer
satisfaction:
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