Imperial College Australia: Special Dietary Menu Project (SITHKOP004)

This project presents a comprehensive dietary plan designed for specific customer groups, addressing their unique dietary requirements and health goals. The project begins by identifying the target audience, which includes overweight patients often diagnosed with diabetes, and outlines their specific dietary needs, such as fat-free options and carbohydrate control, as well as their cultural requirements. It details the sources of information used to determine these requirements and the individuals consulted to confirm customer needs. The project sets goals for the menus, focusing on preventing and managing diabetes through healthy eating plans and physical activity. The project includes detailed meal plans with itemized menus, cooking methods, and nutritional information. It then evaluates the effectiveness of the menus through feedback obtained via surveys, analyzing customer satisfaction levels and identifying areas for improvement. The project concludes with suggested changes to the menu based on customer feedback, ensuring dietary goals are met and customer preferences are considered. This project also considers different customer groups, including aged people, and their special dietary needs, such as exclusions for allergies, and their health consequences if their dietary requirements are ignored, setting goals to maintain a healthy diet and growth.

Dietary plan

Table of Contents
task 1.............................................................................................................................................................3
task 2...........................................................................................................................................................16
task 3...........................................................................................................................................................18
task 4 ..........................................................................................................................................................20
task 5...........................................................................................................................................................22
task6 ...........................................................................................................................................................24

task 1
Q1: What customer group is your menu developed for?
It is developed for over weight patients who usually get diagnosed by diabetes.
Q2: What are their dietary and/or cultural requirements?
Fat-free ,A healthy diet is one of essential component of an individuals life. The selection of food
may impact number of factors on a body. It provides the boy essential nutrition, fluid, macro nutrients,
micronutrients as well as calories. The right amount of whole nutrition consider to be essential part of a
person. A healthy diet may also refer to be balance diet. It may contains fruits, green leafy vegetables,
whole grains, sweet beverages, elimination of junk food etc. there can be variation which are based on
plant based and animal based. Although non-animal source of vitamin B12 is compulsory for vegan
committee. Several number of nutrition diet are planned and determined the diet plans for each genre of
food.
Q3:What sources of information did you use to determine these requirements?
The source can be concluded as many article which are have provided their better knowledge and
learning on number of websiFat-free tes.
Q4: Whom did you liaise with to identify and confirm customer requirements?
As the targetted audience are diabetic patients. The menu has been conducted for them in order to
control and prevent their complex disease. The major requirement are counting crabs. As it can counted
through GI ranks from 0 to 100 as per effectiveness effect on blood sugar level. Low GI food are more
slowly digested and may absorbed by the body. As per studies they do not much impact on the body as
compared to High GI. High GI bread ( white and wheat). Potatoes, water melon and so on. Whereas low
GI can be consider to be Beans, Brown Rice, Tomatoes, yogurt and so on.
Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of
this customer group?
As per the studies the major consequences are tend to be if instruction are not being followed by
an individual Diabetes can tun to be serious issue that can a person deal with it. According to the Centre
for Disease control and prevention (CDC) there are over 30 million of people in the Australia posses
diabetes. As the number of majority in cases refer to diabetes type . It has been more common and usual
disease. As for culture requirement for diabetic individual may consider it preventing insulin factors.
Diabetes affects people of all culture, races and ethnicities, however it tend to be affected people

globally. As per data there are 7.5 percent are non Hispanics whites and so on. It can make an individual
to suffer with diseases like cardiovascular diseases, organ failure due to type 2.
Q6: What goals(s) would you set for your menus based on the information you’ve researched about
your customer group. That is, what are you hoping to achieve by planning and documenting a meal plan
and menu?
The over-weight may cause number of major factors which may effect the growth and
development of a body. As per studies, it may termed to be compromised of fixed number of food and
meals types that may tend to rotate during period of time. It is prepared, forecast and already predicted
food that should be intake by an individual generally 22 days to 1 month. As it may tend to attractive for
the person as well as for children if planned at younger age. The consumption of various junk food may
contribute number of diseases as well. The main goal which can be set out to prevent and control on
diabetes through elimination of junk food and determining healthy dietary plan and daily exposure of
physical activities.
Meals Monday Tuesday Wednesda
y
Thursday Friday Saturday Sunday
Breakfast (1) 1C bran
flakes, silk
milk, 1 small
Banana
2 slices
wheat toast
, fresh
straw
berries
Pan cakes
with
peanut
butter,
light jelly
with
apricots
1 c oat meal
, 8 milk,
Lenders
wheat
Bagel with
fat free
cream
cheese
2 slices of
cinnamon
toast with
total little
amount
mar grain
and 1c cup
of
cantaloupe
and silk
milk
2 French
Toast ,
pecan
half-
duplex,
sugar free
silk milk
two drops
sugar free
syrup
scramble
egg, hash
browns, with
canola oil
for frying
and orange
juice.
Breakfast (2) Fruits Soup Water
melon juice
Roasted
Peanuts
Fruits Juice Soup with
steamed
vegetables
Morning tea Insulin free Black
coffee
Lemon tea Green
tea
Tea with
silk milk
Black
coffee
Lemon tea

Meals Monday Tuesday Wednesda
y
Thursday Friday Saturday Sunday
Lunch (1) 1 c lettuce
with salad
dressing, small
chicken roll,
one sweet
potato, green
beans
2 eggs
scrambled
with
mushroom
s , peepers
and onions
with canola
oil and
tropical
fruits
Roast beef
with sauces
Roasted
Chicken
with
mushroo
m
peppers
Pork with
sauces and
with lemon
drink
1 c lettuce
with salad
dressing,
small
chicken
roll, one
sweet
potato,
green
beans
1 c lettuce with
salad dressing,
small chicken
roll, one sweet
potato, green
beans
Lunch (2) Chopped
Rainbow
Salad Bowls
with Peanut
Sauce
Curried
Chicken
Apple
Wraps
Chopped
Rainbow
Salad
Bowls
with
Peanut
Sauce
1
serving P
eanut
Butter-
Oat
Energy
Balls
Curried
Chicken
Apple
Wraps
Curried
Chicken
Apple
Wraps
Chopped
Rainbow
Salad Bowls
with Peanut
Sauce
Afternoon tea Lemon tea Black
coffee
Lemon
tea
Silk milk
tea
Dinner (1) Salmon
with
Curried
Yogurt &
Cucumber
Salad
Sheet-
Pan
Maple-
Mustard
Pork
Chops &
Carrots
Charred
Shrimp
& Pesto
Buddha
Bowls
1
serving G
rilled
Skirt
Steak
with
Corn-
Tomato
Relish
Salmon
with
Curried
Yogurt
&
Cucumb
er Salad
Charred
Shrimp
& Pesto
Buddha
Bowls
Sheet-Pan
Maple-
Mustard
Pork Chops
& Carrots

Meals Monday Tuesday Wednesda
y
Thursday Friday Saturday Sunday
Dinner (2) 1
serving Gre
en Veggie
Bowl with
Chicken &
Lemon-
Tahini
Dressing
Berry-
Kefir
Smoothie
Hearty
Chickpea
&
Spinach
Stew
1
serving G
reen
Veggie
Bowl
with
Chicken
&
Lemon-
Tahini
Dressing
Berry-
Kefir
Smoothi
e
Hearty
Chickpe
a &
Spinach
Stew
1
serving Gree
n Veggie
Bowl with
Chicken &
Lemon-
Tahini

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Breakfast (1) 1C bran
flakes, silk
milk, 1 small
Banana
bra
n
boiling yellow Medium Smooth Normal

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Breakfast (2) Fruits Frui
ts
nil depends Sweet - -

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Morning tea Insulin free - boiling Fat-free Norm
al
Lime -

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Lunch (1) lettuce with
salad dressing,
Lett
uce
Steam Green - raw

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Lunch (2) Chopped
Rainbow
Salad Bowls
with Peanut
Sauce
Pea
nut
Sau
ce
Steam - Spicy - -

Meals Menu items Mai
n
ingr
edie
nts
Cooking
methods
Colours Flavours Textures Sizes/ shapes
Afternoon
tea
Lemon tea - - - - - -