SITHKOP004: Project - Menu Development for Special Dietary Needs

This project focuses on the development of menus catering to special dietary requirements, specifically for international tourists with Type 2 Diabetes. It adheres to the Australian Dietary Guidelines, emphasizing high-fiber, whole grains, and low glycemic index foods while excluding artificial sugars. The assignment includes a detailed daily menu with breakfast, morning tea, lunch, evening tea, and dinner options, considering various flavors, textures, and shapes. The project also covers the identification of customer dietary and cultural needs, menu overviews, meal plan development, menu costing, and performance monitoring. Feedback was gathered through surveys and discussions, revealing that while the menu generally achieved stable blood glucose levels and high customer satisfaction, certain items, like the spinach and tuna brown rice, caused gastrointestinal discomfort. Based on this feedback, future iterations will incorporate alternative recipes to enhance customer experience and dietary compliance. The project also includes references to relevant literature and guidelines used in the menu development process.

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.

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 3.3: 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 Toasted
Multigrai
n Bread
Multigrain
bread,
walnuts,
avocado, eggs,
Toasting, baking.
Fermentation, stir
frying
Nutty,
savoury, salty,
spicy
Soft, crunchy,
crispy
Square,
coarsely
chopped
Proteins,
carbohydrate,
fibre,
unsaturated
The following menu
fulfils the checklist
criteria by
incorporating menu

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
topped
with
Walnuts,
Avocado
and
Scramble
d Eggs, 1
glass of
Spiced
Buttermil
k
buttermilk fats, calcium.
Vitamin D,
Vitamin B,
Vitamin A
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
Morning
Tea
Walnuts
and
Almonds
Trail
mix, 1
Chamomile
tea, walnuts
almonds
Boiling Nutty, Salty Crunchy, Crispy Tear-drop
shaped
Proteins,
unsaturated
fats, iron,
calcium,
fibre, omega
3,

2MENUS FOR SPECIAL DIETARY REQUIREMENTS
cup
Chamomi
le Tea
carbohydrate international
tourists.
Lunch Spinach
and Tuna
Brown
Rice with
Mashed
Chickpea
and green
peas
topped
with
flaxseeds,
Roasted
Greens
Spinach, tuna,
brown rice,
chickpeas,
green peas,
flaxseed,
green beans
Roasting, sautéing,
stir frying
Salty, savoury,
nutty, spicy
Soft, crunchy Rounds,
squares
Fibre,
carbohydrate,
proteins,
unsaturated
fats, omega
3, calcium, B
Vitamins

3MENUS FOR SPECIAL DIETARY REQUIREMENTS
Afternoon
Tea
1 Cup
Green
Tea with
Soya
Crackers
Green tea,
soya crackers
Boiling, baking Nutty, salty Crispy, crunchy Rectangular Antioxidants,
protein, iron,
calcium,
fibre,
carbohydrate
Dinner Lettuce,
Feta
Cheese,
Red Bean
Whole
Wheat
Bruschett
a with
Chicken
and
Parsley
Lettuce, feta
cheese, red
beans, whole
wheat bread,
chicken,
parseley,
plum,
blueberry,
yogurt
Stewing, toasting,
baking, simmering,
boiling, fermentation
Salty, savoury
tangy, sweet
Crunchy, soft,
creamy
Round,
rectangular
Proteins,
carbohydrate,
unsaturated
fats, fibre,
Vitamin A,
antioxidants,
Vitamin C

4MENUS FOR SPECIAL DIETARY REQUIREMENTS
Soup,
Grilled
Plum and
Blueberr
y
Compote
with
Yogurt

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task: 3.4: Menu Costing
Meal Cost
Breakfast $8.5
Morning Tea $3.5
Lunch $7.5
Evening Tea $2.5
Dinner $7.5
Total Cost: $30

Running head: MENUS FOR SPECIAL DIETARY REQUIREMENTS
Task 3.5: Monitoring Menu Performance
The menu was administered among 20 international tourists in a hotel. Feedback was
obtained in the form of surveys and discussions from the tourists, hotel staff, dieticians and
medical specialists.
Success of the Menu against Customer Dietary Goals
The menu was successful upon observation of stable blood glucose levels as observed
by measurement of blood values by medical specialists.
Level of the Customer Satisfaction
While most patients expressed overall satisfaction at the diet, a few patients reported
gastrointestinal discomfort upon consumption of recipes containing brown recipes.
Task 3.6: Review of Performance
Response to Question 1
The feedback methods used were surveys and group discussions.
Response to Question 2
Feedback was obtained from the internal tourists, the catering staff of the hotel and
dieticians and medical specialists associated with the local community health centre.
Response to Question 3
The outlined dietary goals were achieved as per observed stability in the blood
glucose levels of the customer group.
Response to Question 4
The menu item of spinach and tuna brown rice during lunch did not meet the dietary
goals since it was reported to cause gastric discomfort in a few customers.

1MENUS FOR SPECIAL DIETARY REQUIREMENTS
Response to Question 5
The above menu item did not meet the dietary goal since it was reported to cause
gastric discomfort and loose bowl movements which led to fluctuations in blood glucose
levels.
Response to Question 6
The desserts provided during dinner rated the highest score of satisfaction since
customers were happy to consume a diabetic friendly dessert, the consumption of which
caused no fluctuations in blood sugar levels.
Response to Question 7
The spinach and tuna brown rice during lunch rated the lowest satisfaction score since
it caused gastric discomfort.
Response to Question 8
The menu obtained high satisfaction scores since it promoted stable blood glucose
levels and innovative diabetic friendly recipes. Likewise, due to occurrences of gastric
discomfort, certain menu items fetched low satisfaction scores.
Response to Question 9
Considering the above feedback, additional recipe options which do not require brown
rice will be incorporated in the future.

2MENUS FOR SPECIAL DIETARY REQUIREMENTS
References
De Souza, R. J., Mente, A., Maroleanu, A., Cozma, A. I., Ha, V., Kishibe, T., ... & Anand, S.
S. (2015). Intake of saturated and trans unsaturated fatty acids and risk of all cause
mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-
analysis of observational studies. Bmj, 351, h3978.
Ding, D., Chong, S., Jalaludin, B., Comino, E., & Bauman, A. E. (2015). Risk factors of
incident type 2-diabetes mellitus over a 3-year follow-up: Results from a large
Australian sample. Diabetes research and clinical practice, 108(2), 306-315.
Schoenaker, D. A., Soedamah-Muthu, S. S., Callaway, L. K., & Mishra, G. D. (2015). Pre-
pregnancy dietary patterns and risk of gestational diabetes mellitus: results from an
Australian population-based prospective cohort study. Diabetologia, 58(12), 2726-
2735.