Develop Menus for special dietary requirements

SITHKOP004

Unit Knowledge Assessment (UKA)

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:

https://www.eatforhealth.gov.au/guidelines/australian-dietary-guidelines-1-5

2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards
your role as a chef:

• Planning menu according to the dietary requirements

• Deciding the cost factors
• Balanced menus based on nutritional needs

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?

https://www.betterhealth.vic.gov.au/health/ConditionsAndTreatments/coeliac-disease-
and-gluten-sensitivity
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?

Breakfast Morning Tea Lunch Afternoon Tea Dinner

Poached Eggs Assorted Pork Piccata, Mini Danish, Caesar Salad

on sour dough sweet muffins mushroom assorted tea
with ham and risotto, sandwiches Sole fillets
spinach Ratatouille with beurre
blanc, steamed
Tropical Fruit asparagus
Salad
Chocolate
Raspberry
Mille Feuille
Gluten Free
Using gluten Using gluten No flour on Using gluten Using gluten
free bread free muffins piccata free products free bread for
Caesar salad
Think about Use separate Think about
different item utensils to different item Use separate
cook utensils to
cook
Check all food Check all food
labels labels

Think about
different item

Check
alternative for
Mille Feuille
Diabetes
Using low GI Consider Using the Using low GI Using low GI
bread savoury fruits those are bread for bread
option less sweet sandwiches
Using low fat
Not using any Consider yoghurt for
sugar syrup in savoury option dressing
the fruit salad
Using sour Consider less
fruits sweet dessert
with healthy
option
5. List three diseases that can be linked to diet, and explain how a change in diet could
be beneficial in these cases.

Diseases:

• Coronary heart disease

• Hypertension (high blood pressure)
• ………….

Benefits for changing diet:

High intake of plant foods and high dietary fibre intake:

Reduces the chance of Heart attacks, angina (coronary heart disease), colon, bowel,
breast and prostate cancers, over weight and obesity

High intake of plant food and low salt intake and low sugar intake:

Controls High blood pressure, stroke, diabetes

Low fat and saturated fat intake:

………………………………………………..

6. What are the requirements for the following dietary needs?

DIETARY NEEDS REQUIREMENTS

Lactose intolerance
Low sodium
Coeliac
Diabetes mellitus

https://www.google.com/search?client=firefox-b-
d&ei=KXrcXbz3FIj_9QPry474CA&q=lactose+intolerance+foods+to+avoid&oq=Lac
tose+intolerance&gs_l=psy-
ab.1.2.0i67l8j0j0i67.3676.3676..7281...0.2..0.141.141.0j1......0....2j1..gws-
wiz.......0i71.jGM9FqmrpXU

https://www.healthline.com/nutrition/low-sodium-diet#foods-to-avoid

https://www.everydayhealth.com/celiac-disease/guide/diet/

https://www.healthline.com/nutrition/foods-to-avoid-with-diabetes#section3
 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 writing menus for the following client groups, but also generally when catering
for any religious based requirements?

CUSTOMERS REQUIREMENTS
Jewish customers
Muslim customers
Hindu customers
General Nutritious food, fresh ingredients,
balanced meal, trendy recipes, healthy
cooking methods, etc.

Book 15, 16
https://www.thespruceeats.com/jewish-dietary-laws-2121753
https://www.learnreligions.com/islamic-dietary-law-2004234
http://www.chewfo.com/philosophical-reasons-for-food-choices/religious-dietary-
restrictions/
 8. Which aspects in terms of patient requirements and product availability need to be
considered for texture modification of foods? Which equipment is typically used to
prepare and present texture modified preparations? (20 – 40 words)

Texture modifications are used for people who have problems in chewing and swallowing
food. Soft, minced and pureed food are used for this. The things to be considered are:
• Food consistency should be adjusted according to the patient’s specific need
• Nutrients must be present inside the food
• The proper texture and amount must be served
• Using proper equipment to cook
• Using advanced techniques
• Present the food nicely
• Maintain standard of food and retain colour
• Using different tools for presentation

Equipment used:

For mincing:

• Mincers
• Cutters
• Graters, etc.

For making puree:

• Pacojets
• Thermomixes
• Blenders, etc.

Others:

• Strainers
• Sieves, etc.
9. Provide examples for potential reactions to food allergies or intolerances. What are
the consequences of failing to address special requirements for food allergies, medical
conditions or drug-food interactions? What would be your actions to avoid negligence
and meet legal requirements? (30 – 50 words)

https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/food-allergy-and-
intolerance

Examples for potential reactions:

• ………..
• ………
• ……….

Consequences of failing to address special requirements:

• ….
• ………
• ………..

Actions must be taken:

• Check the special requirement carefully and make note

• Reading food labels
• Follow strict hygiene rules
• Keep the utensils and cooking equipment separate and not using these for any
other task
• To avoid any cross contamination
• Follow food safety principals strictly
• Considering the additional risks for children, women during pregnancy, the
elderly and customers with immune deficiencies when preparing food for them
10. Which major nutrients are provided through the following foods?

a) Bread, cereal, rice, pasta, noodles:

https://www.umass.edu/nibble/infofile/breads.html

b) Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes:

https://www.eatforhealth.gov.au/food-essentials/five-food-groups/vegetables-and-
legumes-beans

c) Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin:

https://www.vegetables.co.nz/health/vegetable-nutrition/

d) Green vegetables, dried peas, beans and lentils:

Beans, peas, and lentils are rich sources of some vitamins and minerals. Such as:
folate, iron, potassium, and magnesium.

e) Fruit:

https://www.diabetesselfmanagement.com/nutrition-exercise/nutrition/fruit-
nutrition-facts/
 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? (20 – 40 words)

The nutrients:

• Protein
• ……
• …….
General role:
They provide ………………………
Nutritional value:
Protein and carbohydrate each provide ~16.7 kJ/g
Fat provide ~37.7 kJ/g
Healthy diet:
Protein: 15-25% of food intake
Fat: at 20-35% of food intake
Carbohydrate: 45-65% of food intake
Eating low GI foods, eating healthy fats such as omega-3 and omega-6 fats
12. What are food additives? How can additives affect individuals and how can you as a
chef identify specific additives in foods? (20 – 40 words)

Food additives:

………………….

Types of food additives:

…………….

Effect of food additives:

……………

https://www.betterhealth.vic.gov.au/health/ConditionsAndTreatments/food-additives

Identifying food additives:

Each food additive has a unique identifier number for the identification. A chef can
check the unique identifier number and check the additive and determine the problems
that the additive can create.

13. Which factors need to be considered when choosing cookery methods to ensure foods
maintain maximum nutritional values or meet dietary requirements? (15 – 30 words)

https://stories.bosch-home.com/global/cooking-methods-preserve-nutrients/

14. What are the key features of the following lifestyle diets?

Diet Key Features

Vegan
Lacto vegetarian
Ovo vegetarian
Ovo-lacto vegetarian
Pesco vegetarian
Semi vegetarian

Page: 8
 15. How do storage and part processing affect the nutritional values of fresh fruit and
vegetables? (15 – 30 words)

• Light, temperature, air and water can affect the preservation of vitamins in
fruits and vegetables
• They must be stored in a cool and dark place
• They must be covered or put inside box
• They should not be cut and left for long time
• If they are needed to be used later then they must be covered with glad wrap or
damp cloth to retain moisture and their nutritional value

16. Which nutritional requirements need to be considered for the following customer
groups?

Page 23, 24, 25, 26, 27

People affected by disaster or environmental • Premade or can foods (during disaster)

extremes • Plenty of drinking water
• Nutritionally balanced food
• Health check up
 17. Complete the following yield tests, calculating the Net yield per Kg and the net
portion cost for each commodity based on the net cost per Kg and the portion size per
kg provided. List the formulas or working steps you have used for the asparagus and
the Sirloin Calculations in the table.

Net Yield/ Portions Net Portion

Commodity $ / kg Trimmings kg Net cost/kg /kg Cost/ $
Vegetables
Zucchini 2.95 16% 0.840 3.51 0.100 0.35
Broccoli 4.85 24% 0.760 6.38 0.100 0.64
Carrots 1.40 16% 0.840 1.67 0.100 0.17
Asparagus 11.30 22% 0.780 14.49 0.100 1.45
Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63
Spinach 10.60 18% 0.820 12.93 0.100 1.29
Onions 2.45 14% 0.860 2.85 0.050 0.14

Meat
Sirloin 16.80 26% 0.740 22.70 0.280 6.36
Loin of
14.80 14% 0.860 17.21
Pork 0.250 4.30
Leg of
8.90 27% 0.730 12.19
Lamb 0.250 3.05

Asparagus:

Weight:
22% (1000 x 22/100 = 220 gm)
(1000 – 220 = 780 gm) = 780 gm = 0.780 kg

Price:
(11.30/0.780 = 14.487 = 14.49) = $14.49/kg

Portions:
(1000/100 = 10) = 10

Price per portion:

(14.49/10 = 1.449 = 1.45) = $1.45
Sirloin:

Weight:
26% (1000 x 26/100 = 260 gm)
(1000 – 260 = 740 gm) = 740 gm = 0.740 kg

Price:
(16.80/0.740 = 22.70) = $22.70/kg

Portions:
(1000/280 = 3.57) = 3.57

Price per portion:

(22.70/3.57 = 6.358 = 6.36) = $6.36

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
Lemon Detox
Macrobiotic Diet
Raw Food Diet
Stone Age Diet

Book 7

https://www.healthline.com/nutrition/the-cabbage-soup-diet#drawbacks

https://www.medicalnewstoday.com/articles/324670.php#safety-and-side-effects

https://www.cancerresearchuk.org/about-cancer/cancer-in-
general/treatment/complementary-alternative-therapies/individual-
therapies/macrobiotic

https://www.medicalnewstoday.com/articles/7381.php#risks

https://www.docsopinion.com/health-and-nutrition/diets/the-paleo-diet/

19. Provide 3 methods you can employ to obtain feedback on dietary menus and customer
satisfaction:

1. Feedback from customers and staff

2. Direct feedback from customers
3. Surveys and questionnaire (Online)
20. List the 2 most important aspects in terms of feedback which must be considered when
evaluating the success of a menu or dish:

1. Satisfaction level of customers

2. Meeting the dietary requirements accordingly
3. Costing of the menu dishes

21. What is the importance of health professional when seeking feedback on dietary menus?
Whom could this include?

The importance of health professionals:

• They have direct interaction with the person with special diet needs
• They can give feedback on the food according to the nutritional needs
• They can give feedback on the food based on the medical needs
The professionals are:
• Doctors
• Nurses
• Nutritionist
• Dietitian
Unit Skills Assessment (USA)
Part A:
Part A requires the planning and calculation of 6 different menus including 1 cyclic
menu or meal plan:

Menu 1
Dietary requirement Vegetarian
1. Course Lentil Patties on Wholemeal Bruschetta
2. Course Moroccan Spiced Pumpkin, Chickpea and
Tomato Stew
3. Course Melon Crush with Fresh Lime and Mint

Menu 2
Dietary requirement High protein
1. Course Beef and Lentil Meat Balls
2. Course Steamed Chicken
3. Course Moroccan Tofu with Mograbeih

Menu 3
Dietary requirement Low carbohydrate
1. Course Asian Chicken Broth with Glass Noodles
2. Course Fish Fillet en Papillate
3. Course Flourless Cake

Menu 4
Dietary requirement ………….
1. Course ………
2. Course ……..
3. Course ……………..

Menu 5
Dietary requirement ……………
1. Course ……….
2. Course ……..
3. Course ……………….
Menu 1 to 5:
Standard recipe card:
• Present 1 recipe card from each menu
• There will be 5 recipe cards
• The portion control must be followed
• Portion numbers and portion size should be written in each recipe card
• Total three recipe cost must be under $7.50
Yield test:
• Present 2 yield test
• Present yield test for 1 protein and 1 vegetable
 Menu 6: Cyclic Menu/Meal Plan
Dietary requirement ………………………………..

Monday
Course Vegetarian option
1. …….. ………
2. …… ……
3. …………… …….

Tuesday
Course Vegetarian option
1. ……. ……….
2. ……. …….
3. ……… …………

Wednesday
Course Vegetarian option
1. ……… ……………..
2. …. …………
3. ………….. ……………….

Thursday
Course Vegetarian option
1. ………….. …………
2. ……… …….
3. ………….. ……………..

Friday
Course Vegetarian option
1. …………. ………..
2. …………. ……………
3. …………. ………………

Cyclic menu:
• Select one menu for cycle menu
• Then develop menus for whole week
• Present 3 recipe cards for 1 menu
• The portion control must be followed
• Portion numbers and portion size should be written in each recipe card
• The cost for all recipes should be under $6.00
Part B:
Part B requires the evaluation of each menu using at least 2 different evaluation
methods overall
1. List the review methods you have used for each method and provide the feedback
you have received for each menu. Provide details for the methods used to obtain
feedback and details for the persons you have consulted with.

Menu 1 Method used for feedback How/Who? Feedback received – Details

Dish 1 Customer feedback Bruschetta was a bit soggy
Dish 2 ………….. ………………..
Dish 3 ……………… …………………

Menu 2 Method used for feedback How/Who? Feedback received – Details

Dish 1 Feedback from head chef The quantity of beef mince was
less in the meat balls
Dish 2 ………………….. …………….
Dish 3 …………… ……………….

Menu 3 Method used for feedback How/Who? Feedback received – Details

Dish 1 ……… ………
Dish 2 …….. …….
Dish 3 ……… ……………..

Menu 4 Method used for feedback How/Who? Feedback received – Details

Dish 1 …… ……..
Dish 2 …… …….
Dish 3 …………. …………….

Menu 5 Method used for feedback How/Who? Feedback received – Details

Dish 1 ……….. ………
Dish 2 ……… ……..
Dish 3 …………….. ……………

Menu 6 Method used for feedback How/Who? Feedback received – Details

Day 1 …………. ………..
Day 2 …………… ………
Day 3 …………. ………
Day 4 ………… ………
Day 5 ………….. ……………
2. Identify which factors would suggest that changes need to be made to your menu
items.
Write the changes you will make in your menu item or ingredients according to the
feedback received previously:
The future changes:
• Bruschetta should be made just before serving the food to the customer. It should not
be made early.
• More spices will be added to the lentil patties to make them more spicy
• The proportion of beef mince and lentil must be accurate. The recipe must be checked
before mixing the mince and lentil together for meat balls.
• …………
• ……….
• …………
• ………
• ……………..

Part C:
Part C requires the amendment of at least 1 menu based on feedback and 1 menu to
meet cost factors
1. Change one menu based on feedback:

• You can change any ingredient or cooking method or add new protein in the
menu as per the feedback gathered

Menu
Dietary requirement ………….
1. Course …………..
2. Course …………
3. Course ……………..

2. Change one menu for cost factors:

• You can pick a menu with protein or costly ingredients and change that menu
and use less expensive ingredients and build up new menu

Menu
Dietary requirement ………
1. Course …………
2. Course …………
3. Course ………………
Assessment submission:
UKA:
Online (question 1 to 21)
USA:
Answer book word file (all tasks)
8 standard recipe cards
2 yield tests