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Usama Saleem 13788161

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SITHKOP004 Develop menus for special dietary
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SITHKOP004Developmenusforspecialdietaryrequirements
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Checkpoint1
Question1:Describeeachof thefollowingcontemporarydiettrends?
Cabbage SoupDiet– The cabbage soup diet can help you lose up to 10 pounds in just one week. Try this delicious
eating plan to reduce your belly fat fast.
LemonDetox– The lemon detox diet involves consuming just a lemon juice-based mixture for 1 or 2 weeks, with no
solid foods. The diet aims to remove toxins and cleanse the body. However, scientists have found no evidence to
support these claims, and the diet may be harmful in some cases.
MacrobioticDiet– In the 1920s, Japanese philosopher George Ohsawa developed the macrobiotic diet. It is a high
fiber, high complex carbohydrate, low fat eating plan that focuses on whole grains and vegetables. The diet
encourages eating foods that are unprocessed, organic, and locally grown.
Raw FoodDiet– On a raw food diet, you can eat fresh fruits, vegetables, cold pressed plant oils, nuts and nut
butters, and sprouted or soaked legumes. Most people choose a plant-based raw food diet, but you can include
meat, fish, dairy and eggs.
StoneAgeDiet– In the Stone Age, early humans ate raw meat, fish, nuts, seeds, and berries. The types of animals
that were consumed include mammoths, rhinoceros, bears, wolves, elephants, and hyenas.
ZoneDiet– The Zone Diet instructs its followers to stick to eating a specific ratio of 40% carbs, 30% protein and 30%
fat.
As part of the diet, carbs should have a low glycemic index, which means they provide a slow release of sugar into
the blood to keep you fuller for longer. Protein should be lean and fat should be mostly monounsaturated.
Question2:Describethekey featuresofeachofthe followinglifestylediets?

Vegan– A vegan diet is based on plants (such as vegetables, grains, nuts and fruits) and foods made from plants.
Vegans do not eat foods that come from animals, including dairy products and eggs.
Lactovegetarian – The lacto-vegetarian diet is a variation of vegetarianism that excludes meat, poultry, seafood,
and eggs. Unlike some other vegetarian diets, it includes certain dairy products, such as yogurt, cheese, and milk.
People often adopt a lacto-vegetarian diet for environmental or ethical reasons.
Ovo vegetarian– Ovo-vegetarian diets exclude meat, poultry, seafood and dairy products, but allow eggs. Lacto-ovo
vegetarian diets exclude meat, fish and poultry, but allow dairy products and eggs. Pescatarian diets exclude meat
and poultry, dairy, and eggs, but allow fish.
Ovo-lactovegetarian– Ovo-vegetarian diets exclude meat, poultry, seafood and dairy products, but allow eggs.
Lacto-ovo vegetarian diets exclude meat, fish and poultry, but allow dairy products and eggs. Pescatarian diets
exclude meat and poultry, dairy, and eggs, but allow fish.
Pescovegetarian – A pescatarian is someone who chooses to eat a vegetarian diet, but who also eats fish and
other seafood. It's a largely plant-based diet of whole grains, nuts, legumes, produce and healthy fats, with seafood
playing a key role as a main protein source. Many pescatarians also eat dairy and eggs.
Semivegetarian – A semi-vegetarian—also known as a flexitarian (or "flexible vegetarian")—means that you mostly

eat plant-based foods, occasionally eat chicken, fish, dairy products, and eggs, and rarely eat red meat.
Question3: Giveanexplanationforeachhealth-relateddiet?
Gluten-free– A gluten-free diet excludes any foods that contain gluten, which is a protein found in wheat and
several other grains. It means eating only whole foods that don't contain gluten, such as fruits, vegetables, meat
and eggs, as well as processed gluten-free foods like gluten-free bread or pasta.
Restrictedsodium – Eating too much sodium may raise blood pressure and cause fluid retention, which could lead
to swelling of the legs and feet or other health issues. When limiting sodium in your diet, a common target is to
eat less than 2,000 milligrams of sodium per day.
Cholesterollowering– High cholesterol increases your risk of heart disease and heart attacks. Medications can help
improve your cholesterol. But if you'd rather first make lifestyle changes to improve your cholesterol, try these five
healthy changes.
If you already take medications, these changes can improve their cholesterol-lowering effect
Increaseddietaryfibre– Eat breakfast cereals that contain barley, wheat or oats. Switch to wholemeal or multigrain
breads and brown rice. Add an extra vegetable to every evening meal. Snack on fruit, dried fruit, nuts or
wholemeal crackers.
Weightlossdiets – A low-fat diet is one that restricts fat, and often saturated fat and cholesterol as well. Low-fat
diets are intended to reduce the occurrence of conditions such as heart disease and obesity.
Diabeticdiet– Fruits and vegetables.

Whole grains, such as whole wheat, brown rice, barley, quinoa, and oats.
Proteins, such as lean meats, chicken, turkey, fish, eggs, nuts, beans, lentils, and tofu.
Nonfat or low-fat dairy, such as milk, yogurt, and cheese.
Question4:Provideadescriptionfor thefollowingingredients.Whichallergic reactionscanthese cause?
Gluten –
Hives or skin rash.
Nausea, stomach cramps, indigestion, vomiting or diarrhea.
Stuffy or runny nose.
Sneezing.
Headaches.
Asthma.
Anaphylaxis (less common), a potentially life-threatening reaction that can impair breathing and send the body
into shock.
MSG –
Flushing, sweating, chest pain, and weakness are all potential reactions to monosodium glutamate, or MSG, a
flavor enhancer and popular ingredient in many Asian cuisines. Other symptoms include headache, facial pressure,
drowsiness, and numbness and tingling in the face, back, and arms.
Nuts –
raised red bumps on the skin – hives (urticaria)
swelling of the lips.
tingling of the throat and mouth.
itchy skin and rash.
runny nose.
tightening of the throat.
digestive symptoms – cramps, stomach pain, nausea or vomiting.
Eggs–
Skin reactions, such as swelling, a rash, hives or eczema.
Wheezing or difficulty breathing.
Runny nose and sneezing.
Red or watery eyes.
Stomach pain, nausea, vomiting or diarrhea.
Anaphylaxis (less common)
Lactose– People with a milk or dairy allergy experience symptoms because their immune system reacts as though
milk and other dairy products are a dangerous invader. This reaction can cause hives, an upset stomach, vomiting,
bloody stools and even anaphylactic shock — a life-threatening allergic response.
Salicylates–
Asthma-like symptoms, such as wheezing and trouble breathing.
Headaches.
Nasal congestion.
Changes in skin color.
Itching, skin rash, or hives.
Swelling of the hands, feet, and face.
Stomach pain or upset.
Eczema.
Histamine – Histamine works with nerves to produce itching. In food allergies it can cause vomiting and diarrhea.
And it constricts muscles in the lungs, making it harder to breathe. Most worrisome is when histamine causes
anaphylaxis, a severe reaction that is potentially fatal.
Question5:Whichkeyaspectsmustbeconsideredforingredientsandpreparationmethodswhenpreparing
foodforpeoplewiththefollowingsensitivities?
Diet Considerations
Gluten A gluten-free diet excludes any foods that contain gluten,
which is a protein found in wheat and several other
grains. It means eating only whole foods that don't
contain gluten, such as fruits, vegetables, meat and eggs,
as well as processed gluten-free foods like gluten-free
bread or pasta.
MSG MSG is produced by the fermentation of starch, sugar
beets, sugar cane or molasses. This fermentation process
is similar to that used to make yogurt, vinegar and wine.
Nuts Steel is the most common material used for making nuts
and bolts and fastener materials. Apart from this
Alloy; Steel, Silicon, Bronze, Brass, Aluminum, Chrome,
Titanium, Plastic and other exotic materials are also
being used for manufacturing of this product.
Eggs Consider that larger eggs have thinner shells and are
more likely to crack and let in bacteria. If you find a dirty
or cracked egg, throw it out
Lactose We can create lactose from the linkage of glucose +
galactose. Lactose is also referred to as milk sugar
because it is found in milk as well as other dairy
products. Lactose, which is made by linking glucose and
galactose, is one of the three major disaccharides
Salicylates Salicylic acid is produced commercially via the Kolbe-
Schmitt process. Here phenol and sodium hydroxide are
reacted to make sodium phenoxide. The phenoxide is
contacted with CO2 to form sodium salicylate. The
salicylate is acidified to give salicylic acid.
Histamine Histamine is synthesized primarily by mast cells,
basophils, histaminergic neurons in the basal ganglia of
the brain and enterochromaffin-like cells (ECL) in the
stomach. These cells produce large amounts of histamine
and are thought to be the major histamine-producing
cells
Sulphites A sulfite declaration is a statement on labels of wine that
informs the consumer that the wine contains sulfites or
sulfiting agents. The statement is required where sulfur
dioxide or a sulfiting agent is detected at a level of 10 or
more parts per million (ppm), measured as total sulfur
dioxide.
Fishandshellfish The most important considerations in safe handling of
seafood at home are cleanliness, temperature, and time.
Keep your hands, preparation area, and utensils clean.
Never let raw seafood come in contact with cooked
seafood or other raw (or cooked) foods.
Checkpoint2
Question6: A gluten-freedietrequirestheremovalofmorefoodsourcesandisstricterthanawheat-freediet.
List5ingredientstoavoidinagluten-freediet?
To follow a gluten-free diet means, you need to avoid all foods, drinks, and medicines made with gluten. This
means not eating anything made with barley, rye, and wheat. All items made with all-purpose, white, or wheat
flour are prohibited.
Avoid all products with wheat, rye, barley, malt, or triticale in the ingredient label.
Question7: List5examplesofgluten-freegrainsandstarches?
Amaranth.
Arrowroot.
Buckwheat.
Corn — cornmeal, grits and polenta labeled gluten-free.
Flax.
Gluten-free flours — rice, soy, corn, potato and bean flours.
Hominy (corn)
Millet.
Question8: List5alternativesforsaltwhichcanbeused duringpreparationandcookingoffoods fora
salt/sodiumrestricteddiet?
Garlic. Garlic is a pungent spice that boosts flavor without increasing sodium content.
Lemon juice or zest.
Ground black pepper.
Dried onion or onion powder.
Nutritional yeast.
Question9: List5dietarymeasureswhichcanbe usedto improvebloodcholesterollevels?

Reduce saturated fats. Saturated fats, found primarily in red meat and full-fat dairy products, raise your total
cholesterol.
Eliminate trans fats.
Eat foods rich in omega-3 fatty acids.
Increase soluble fiber.
Add whey protein.
Question10:List5ways dailydietary fibreintakecanbe increased?

Jump-start your day. For breakfast choose a high-fiber breakfast cereal 5 or more grams of fiber a serving.
Switch to whole grains. Consume at least half of all grains as whole grains.
Bulk up baked goods.
Lean on legumes.
Eat more fruit and vegetables.
Make snacks count.
Checkpoint3
Question 11:Suggest6measures whichcouldbeusedtoassistwithweight loss?
Eat varied, colorful, nutritionally dense foods. Share on Pinterest Eat a varied, nutritious diet. ...
Keep a food and weight diary.
Engage in regular physical activity and exercise.
Eliminate liquid calories.
Measure servings and control portions.
Eat mindfully.
Stimulus and cue control.
Plan ahead.
Question12:Provide8suggestionsforhow to reducefatsduringthe preparationandcookingofmeals?

1. Eat more fruits and vegetables.
2. Eat more fish and chicken. Substitute ground turkey or chicken for ground beef. Remove the skin from chicken
before cooking.
3. Eat leaner cuts of beef and pork, and trim as much visible fat as possible before cooking.
4. Bake, broil, or grill meats; avoid frying. Avoid breaded meats and vegetables.
5. Use fat-free or reduced-fat milk instead of whole milk. Instead of sour cream, try nonfat plain yogurt or a blend
of yogurt and low-fat cottage cheese. Use low-fat cheeses.
6. In recipes, use two egg whites instead of one whole egg.
7. Avoid cream and cheese sauces, or make recipes with low-fat milk and cheese.
8. Instead of chips, snack on pretzels or unbuttered popcorn.
Question13:List6recommendationsforhealthyeatingfordiabetes?
Choose healthier carbohydrates. All carbs affect blood glucose levels so it's important to know which foods contain
carbohydrates.
Eat less salt.
Eat less red and processed meat.
Eat more fruit and veg.
Choose healthier fats.
Cut down on added sugar.
Question14:Whatis theGlycaemicIndex? Howisitusedtorankfoods?
The glycaemic index (GI) is a rating system for foods containing carbohydrates. It shows how quickly each food
affects your blood sugar (glucose) level when that food is eaten on its own.
The glycemic index is a value assigned to foods based on how quickly and how high those foods cause increases in
blood glucose levels. Foods low on the glycemic index (GI) scale tend to release glucose slowly and steadily. Foods
high on the glycemic index release glucose rapidly.
Question15:WhichfactorsmayaffecttheGlycaemicIndex?
GI is affected by the composition of sugar in a food. For example, sucrose which is made up of glucose and
fructose, has a lower GI than glucose because half of the sucrose molecule is made up of fructose, a type of sugar
that elicits low blood sugar response .
Checkpoint4
Question16:Whatarethegeneral ruleswhichmustbeconsideredwhen cateringforpeoplewhofollowIslam?
By Islamic law, all foods are considered halal, or lawful, except for pork and its by-products, animals improperly
slaughtered or dead before slaughtering, animals slaughtered in the name of anyone but Allah (God), carnivorous
animals, birds of prey, animals without external ears (some birds and reptiles), blood.
Question17:Whatarethegeneral ruleswhichmustbeconsideredwhencateringfor peoplewhofollow

Judaism?
Land animals must have cloven (split) hooves and must chew the cud, meaning that they must eat grass.
Seafood must have fins and scales.
It is forbidden to eat birds of prey.
Meat and dairy cannot be eaten together, as it says in the Torah : do not boil a kid in its mother's milk (Exodus
23:19) .
Question18:Whichfactorsmustbeconsideredinrelationtomeatanddairyproductswhenpreparingmealsfor
Jewishpeople?
To be Jewish, dairy products must come from a kosher animal and never be mixed with meat-based derivatives like
gelatin or rennet (an animal-derived enzyme often used in cheesemaking). Pareve are foods that don't fall into the
meat or dairy categories, including fish, eggs and plant-based foods.
Question19:Whatarethegeneral dietary guidelineswhichapplyfor Hinduism?
The majority of Hindus are lacto-vegetarian (avoiding meat and eggs), although some may eat lamb, chicken or
fish. Beef is always avoided because the cow is considered a holy animal, but dairy products are eaten. Animal-
derived fats such as lard and dripping are not permitted.
Question20:Whataresome commondietaryruleswhichmayapply forBuddhism?

There are not set dietary laws in Buddhism, customs vary with region. Vegetarian is common due to the principle
of nonviolence and the avoidance of suffering. Theravada and Mahayana: often do not eat meat and fish, some are
vegan.
Question21:Whichdietaryguidelines generally applyforSeventhDay Adventists?

You should avoid alcohol, tobacco, and mind-altering substances. A well-balanced vegetarian diet promotes health.
Legumes, whole grains, nuts, fruits, and vegetables, along with a source of vitamin B12 promote health. You should
not eat unclean foods listed in the Bible.
Checkpoint5
Question22:Whatarethe5 generalguidelinesoutlined inthe“AustralianGuidetoHealthyEating”?
Lean meats and poultry, fish, eggs, nuts and seeds and legumes/beans (except many Australian men would benefit
from eating less red meat). Water instead of soft drinks, cordials, energy drinks, sports drinks and sweetened fruit
juices and/or alcoholic drinks.
Question23:Describethehealth conditionsthat canbepreventedortreated with the followingdietaryintakes?

Highdietaryfibre,lowfatintake Vegetables. Fish. Skinless chicken. Whole-grain cereals,
breads and pastas.
Highintakeofplant foods,lowsaltintake Fresh, frozen or dried fruits: Berries, apples, bananas,

pears, etc. Grains and beans: Dried beans, brown rice,
farro, quinoa and whole wheat pasta. Starchy vegetables:
Potatoes, sweet potatoes, butternut squash and
parsnips. Fresh or frozen meat and poultry: Chicken,
turkey, beef or pork.
Low fatandsaturated fatintake Per 100g of food – low-fat is 3g or less and low saturated
fat is 1.5g or less. Per 100g of food – high fat is 17.5g or
more and high saturated fat is 5g or more.
Lowalcoholintake Drink in moderation by limiting intake to 2 drinks or less
in a day for men or 1 drink or less in a day for women, on
days when alcohol is consumed.
Adequatetohighcalciumintake Average daily intakes of calcium from foods and
beverages are 1,083 mg for men aged 20 and older and
842 mg for women [18]. For children aged 2–19, mean
daily intakes of calcium from foods and beverages range
from 965 to 1,015 mg [18].
Infrequentandlow sugarintake Lack of coordination, chills, clammy skin, and
sweating can happen with low blood sugar. Tingling or
numbness of the mouth are other effects that may
develop. Additionally, you may experience blurred vision,
headache, and confusion.
Adequateironandfolate intake The suggested dose is 120 mg elemental iron and 2800
µg (2.8 mg) folic acid provided weekly throughout the
pregnancy, beginning as early as possible after
conception. This indicator is included as a process
indicator in the core set of indicators for the Global
Nutrition Monitoring Framework.
Question 24: Provide 5 examples of situations where a chef would be required to prepare and cook foods
inaccordancewithinstructionfromtheirsupervisors,andhealthandmedicalpersonnelsuchasdoctorsand
dieticians?
Read the entire recipe, start to finish.
Clear as much work space as you can.
Empty the dishwasher and sink.
Grab a side towel and find your pot holders.
Set out and prep all your ingredients.
Question25:Whatisthepurposeoftexturemodification?Which guidelinesmustbefollowedforcooking
processes andwhichequipmentis usedtopreparethese specialdiets?
Texture modification is when food is mashed or pureed to make it safer to eat. When people have problems with
swallowing, or controlling food within their mouth, they may require a texture modified diet to reduce the risk of
choking or aspiration (food or fluid going into the airway).
Choose foods processed for safety.
Cook food thoroughly.
Eat cooked foods immediately.
Store cooked foods carefully.
Reheat cooked foods thoroughly.
Avoid contact between raw foods and cooked foods.
Wash hands repeatedly.
Keep all kitchen surfaces meticulously clean.
Question26:List5nutritionalandpreparationfactorswhichmustbeessentiallyconsideredwhen preparing
texturemodifiedfoods?
Texture modified meals are provided for residents or patients that have difficulty chewing and swallowing. Texture
modified foods may be thickened, minced or pureed. Due to the extra handling involved with the preparation of
texture modified foods, there is an increased potential for cross contamination and cases of foodborne illness have
been attributed to hygiene failure during this process.
Checkpoint6
Question27:List5aspectsyouneedtoconsiderwhenplanningandpreparingmealsfor customerswithspecial
dietaryrequirementsinordertopreventpotentialhealthconsequencesandto preventnegligence?
These include meal occasion, who will be eating, whether the food will be eaten out or at home, dietary needs,
religious, cultural or ethical beliefs, the cost and availability of ingredients; current healthy eating advice and/or
personal preferences.
Question28:Whataredrug-foodinteractions?Provide 4examplesofthe potentialnegative consequencesof

drug-foodinteractions?
A reaction between a drug and a food or beverage. Drug-condition interaction: A reaction that occurs when taking
a drug while having a certain medical condition. For example, taking a nasal decongestant if you have high blood
pressure may cause an unwanted reaction.
Drugs Food Drug-Food Interaction
ACES INHIBITORS Empty stomach absorption is increased
CA2 CHANNEL Grape fruit juice increases the bioavailability
with milk that complex with some antibiotics and prevent their absorption.
ANTIBIOTICS
products2 reduced bioavailability
ACETAMINOPHEN Pectin delays its absorption and onset
Question29:Listthe3maincategoriesofmacronutrients andwhattheseshouldinclude?
The three main macronutrients are carbohydrates, protein, and fat. They're considered essential nutrients,
meaning your body either cannot make them or cannot make enough of them ( 1 ). For example, proteins provide
essential amino acids, while fats contain essential fatty acids.
Question30:Brieflydescribe thetypesofconsiderationsrequiredwhencateringtothefollowingcustomer
types?
1. Pregnancyandduring lactation –
bread, cereals, rice, pasta, noodles.
vegetables and legumes.
fruit.
milk, yoghurt, cheese.
lean meat, fish, poultry, eggs, nuts, legumes.
2. Athletes–
Include a wide variety of foods like wholegrain breads and cereals, vegetables (particularly leafy green varieties),
fruit, lean meat and low-fat dairy products to enhance long term nutrition habits and behaviours. enable the
athlete to achieve optimal body weight and body fat levels for performance.
3. Defence ForcePersonnel–
The Subsistence supply chain provides total dining hall and galley support worldwide to military and other
authorized federal customers. Through the Subsistence prime vendor program and direct vendor delivery,
customers can receive their food 48 hours after placing an order.
4. Vegetarians–
The Subsistence supply chain provides total dining hall and galley support worldwide to military and other
authorized federal customers. Through the Subsistence prime vendor program and direct vendor delivery,
customers can receive their food 48 hours after placing an order.
5. Peoplein remote areas–

Remote areas are defined as places that are out of the way or considerably secluded from civilisation. The way
remoteness and rurality are defined and understood is important. That's because these definitions are used to
assess: Health and workforce needs.
6.Disasteror extremeweather affected–
The effects of extreme weather includes, but not limited to: Too much rain (heavy downpours), causing floods and
landslides. Too much heat and no rain (heatwave) causing droughts and wildfires. Strong winds, such as hurricanes
and tornadoes, causing damage to man made structures and animal habitats.
Question31:List5factorswhichmustbeconsideredwhen planningandpreparingchildren’s menus?

These include meal occasion, who will be eating, whether the food will be eaten out or at home, dietary needs,
religious, cultural or ethical beliefs, the cost and availability of ingredients; current healthy eating advice and/or
personal preferences.
Question32:Whichfactorsrelatingto customerneedsmustbeconsideredforthepurposeofinstitution-based
catering?
1. Food quality
2. Customer Reviews
3. Cost of service
4. Catering experience
5. Special needs
Checkpoint7
Question33:What isa cyclic menu?What aretheadvantagesof preparingcyclicmenus?
A cycle menu is a series of menus that is repeated over a specific period of time, such as 4 weeks. The menu is
different each day during the cycle. And, At the end of the cycle, the menu is repeated. Cycle menus save time and
allow menu planners to offer a variety of menu selections.
Question34:Which keyaspectsmustbeconsideredwhen planningandwritinga menuin termsofthe

following?
1. Colour–
food cost and budgetary goals of the foodservice operation.
production capability, including available equipment and personnel.
type of service and food delivery system.
availability of foods.
the philosophy of the business and foodservice operation.
2. Texture–
Think in terms such as creamy, crunchy, chunky, silky and grainy.
Try not to have too many foods with the same textures.
Soft, creamy foods tend to be filling and crunchy foods are not.
Avoid serving the same types of food (pasta salad and lasagna) and using the same cooking methods (fried
everything)
3. Flavour–
food cost and budgetary goals of the foodservice operation.
production capability, including available equipment and personnel.
type of service and food delivery system.
availability of foods.
the philosophy of the business and foodservice operation.
4. Cookerymethod –
Menu planning principles include balance, nutritional quality, aesthetics, and variety, including color, texture,
flavors, shapes and sizes of food. The equipment and personnel available to produce and serve the menu are also
important considerations in planning the menu.
5. Ingredients –
Planning the menu in advance can ensure food menu items are prepared on time. It enables the chefs to organize
their kitchen staff to be most effective when cooking the staple restaurant dishes alongside specials and new
items. Having a menu plan will also reduce food waste which saves money for the restaurant.
Namingthedish–
In naming dishes two main factors are recommended: to mention their main ingredients and the way they are
prepared. Secondary designations, such as geographical or personal names can then follow.
Question35:Listthekeystepswhichshouldbefollowedwhen planningspecialdietarymenusormenuplans?
Post an ongoing grocery list where it's easy to see.
Ask for meal ideas and share the work.
List your favourite seasonal meals ideas.
Find out what's on hand and what's on special to plan your meals.
Start planning.
Eat healthy meals and snacks.
Question36:List5 generalguidelines youshouldfollow whenplanningcyclicmenusforspecialdietary

requirements?
Cycle menu planning regulations include balance, nutritional quality, aesthetics, color, flavors, shapes, and size of
food.
Question37:List3keyexpenses incurredinthekitchen?
This can include rent, utilities, insurance, and, in some cases, food. For businesses that provide food as part of their
service, such as restaurants or catering companies, food will usually be classified as an operating expense.
Question38:Provide anexampleofcost factorsforeach ofthe followingaspectswhichmustbeconsidered
whenplanningmenus?
Staffcosts– Staff costs include taxes, employer contributions, and pension payments – all of which impact your
cashflow.
Timemanagement– Time management is the process of organizing and planning how to divide your time between
different activities
Workflow – A workflow is a system for managing repetitive processes and tasks which occur in a particular order.
They are the mechanism by which people and enterprises accomplish their work, whether manufacturing a
product, providing a service, processing information or any other value-generating activity.
Checkpoint8
Question39:Which actionsare requiredfor eachofthe followingplanningstepsforacost-effective production
system?
Forecastingaccuracymeasures– Forecast accuracy metrics are measurements that show the reliability of a forecast,
which is a prediction of future trends based on historical data. These types of metrics measure the forecast error,
which is the difference between an actual value and its expected forecast.
Productconsistencyandfoodsafety– Consistency is a requirement in any industry that involves food and beverages.
Maintaining food consistency means ensuring that every dish or product has the same taste, look, aroma, and
texture. Every customer should get the same experience when they enjoy the food and drink
Portioncontrol – Portion control means choosing a healthy amount of a certain food. Portion control helps you get
the benefits of the nutrients in the food without overeating. Portion control is important because it helps you:
Digest food easier. Reach or maintain a healthy weight.
Preparationsteps andwastecontrol–
Step 1: Conduct Pre-planning Activities. Prioritize plan development.

Step 2: Develop a Comprehensive Pre-incident Waste Management Plan (WMP) Use available tools to aid in plan
development.
Step 3: Keep the Waste Management Plan (WMP) Updated.
Step 4: Implement the Waste Management Plan (WMP) During an Incident.
Productionsteps andquality control– Quality control is a process that uses best practices, strict adherence to
standards, and specifications to deliver products without defects
Serviceprocessesandqualityassurance– Customer service quality assurance is the practice of monitoring the quality
of customer conversations. Regular conversation reviews help you measure and improve your team's performance
and overall support process.
Correcthandlingofleftovers – Cover leftovers, wrap them in airtight packaging, or seal them in storage containers.
These practices help keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other
food in the refrigerator. Immediately refrigerate or freeze the wrapped leftovers for rapid cooling.
Monitoringprocedures– Monitoring is a process that consists in the 'systematic and continuous collecting,
analysing and using [of] information for the purpose of management and decision-making'. This process aims at
ensuring the continuing relevance and effectiveness of the initiative.
Question40:Whatmustbe considered intermsofwasteminimisationandyieldtestingwhen planningand
costingmenus?
Yield testing is important in the food and beverage sector as it helps determine the standard yield for different
products. In commercial food service operations, yield testing helps to: Standardize the cost of finished products.
Monitor the use of raw materials
Question41:Whataretheformulae forcalculatingfoodcost,foodcostpercentage andsalesprice?

FoodCost= the ratio of a restaurant's cost of ingredients (food inventory) and the revenue that those ingredients
generate when the menu items are sold (food sales)
FoodCost % = Food cost percentage is the ratio of the amount of money your restaurant spends on food and
beverage ingredients (food inventory) to the revenue those ingredients generate when they're sold as menu items
(food sales). It's expressed as a percentage of total revenue from food sales.
SalesPrice= the price that is paid by the buyer at the time when something is sold: People who sold their homes
through real estate agents typically did not get a higher sale price than people who sold their homes themselves.
Question42:Whataretheformulae usedtocalculatethe followingdetails?
Retailprice= The total price charged for a product sold to a customer, which includes the manufacturer's cost plus a
retail markup.
Markup = Markup is what you add to prices in order to make money. It's expressed as a percentage. Many
businesses set their prices by working out what it costs to provide goods and services, then marking up that
amount by a percentage.
CostofGoods = Cost of goods sold (COGS) refers to the direct costs of producing the goods sold by a company. This
amount includes the cost of the materials and labor directly used to create the good. It excludes indirect expenses,
such as distribution costs and sales force costs.
Margin%= Profit margin formula is used to calculate how much profit a product or business

Question43:Whenfinalisinga menuitisimportanttoensure thatit isspelledcorrectlyandusesthe correct
terminology.List5 aspectswhichmust beconsidered?
A static menu is a larger menu, typically divided into categories, that doesn't change very often. It's the most
widely used menu today, and it's what you likely think of when you think of menus.
There are five main aspects of personal health: physical, emotional, social, spiritual, and intellectual. In order to be
considered "well," it is imperative for none of these areas to be neglected.
Checkpoint9
Question44:Onceamenuhasbeenimplementeditisessentialto review itssuccess.List 4methodswhichcan
beused?
It provides users with options and built-in commands to access the features or functionalitieso of an application or
program, whether it's web-based or on the user's system. All menus contain an organized set of items located in a
menu bar for easy navigation through the different levels or features of a program.
Texture
Colour
Density
Menu
Question45:Whatshouldbe consideredwhenseekingfeedbackfromcustomersandstakeholdersto evaluate
specialdietarymenus?
Do your research. Find out what restrictions and special requests you get most often at your restaurant.
Revamp your menu.
Dedicate space and tools.
Partner with locals.
Use icons to label specialty diet items.
Have a list of ingredients readily available.
Send out the chef.
Question46:List4measureswhichcouldbeused toevaluatetheeffectivenessof a menuandindividual

components?
There are many ways of evaluating menu items. But the most practical method is to evaluate the characteristics of
food as perceived by the five senses–appearance, aroma, taste, texture, and consistency. These five factors serve
as the criteria for food tasting that will guide you in checking the quality of dishes.
AssessmentTask2
AssessmentSubmissiondetails:
1. Pleaseincludefollowingdetails onthetopofyourassessment:
 YourName
 YourStudentId
 YourTrainer’sname
 TitleofyourAssessment
 AssessmentDueDate
 Actual SubmissionDate
Please Note:Anychanges inthe assessmentdue datemust be approvedbyyourtrainer.
2. This assessment must be in Microsoft word format. Following settings should be made for this
assignmenttokeepconsistencyamongall the assessments:
Bodytext Pagesetup
 Font:TimesNewRoman  Top:2.54 cm
 Fontsize:12point  Bottom: 2.54 cm
 Linespacing:Double  Left:3.17cm
 Textstyle:Normal  Right:3.17cm
 Header:1.25cm
 Footer:1.25cm
3. Donotforget to attachtheCoverSheetat the frontofthe assessment.

4. Makesureyouhave signedtheCoversheettodeclarethis isyourownwork.
5. Youcane-mailthisassessmentto your trainer’se-mailaddresswithfollowingdetails:
In‘subject’mentionyour ‘student Id–Yourname’.
AchievingCompetence:
Tobedeemedcompetentinthisassessmentyoumust:
 Correctlyaddress alloftheassessmentrequirementsas describedinthistask

 Correctlyaddress allofthesubmissioninstructions
 SuccessfullycompletetheAssessmentQuestions
 Submit assessmentonor beforetheduedatewithanassessmentcoversheet
Performanceobjective:
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and
performancecriteriaofthis unit in thecontextof thejobrole,and:
a) develop and cost at least six menus or meal plans that individually or in combination meet at least
sixdifferentspecial dietaryrequirements asspecifiedintheknowledgeevidence
b) twooftheabovemenusormealplansmustreflectoneormoreculturalorreligiousdietaryrequirementsasspecifi
edintheknowledgeevidence
c) two of the above menus or meal plans must address the special dietary requirements of
differentcustomergroups asspecifiedintheknowledgeevidence
d) evaluateeachoftheabovemenusby obtainingatleasttwoofthefollowingtypesoffeedback:
o customersatisfactiondiscussionswith:
 customers
 employeesduringthecourse ofeachbusiness day
o customersurveys
o improvementssuggestedby:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
o regularstaffmeetingsthatinvolvemenudiscussions
o satisfactiondiscussionswith:
 customers
 alliedhealthprofessionals
 dieticians
 medicalspecialists
o seekingstaffsuggestionsformenuitems
e) developabovemenusandmenuplanswithincommercialtimeconstraints,demonstrating:
o methodsforrespondingtofeedbackandadjustingmenus
o basicprinciplesandpracticesofnutrition
Assessmentdescription:
YourTasks:
Theprojectforassessment2consistsof3parts,PartA, PartB andPartC.
 PartArequirestheplanningandcalculationof6differentmenus including1cyclic menuormeal plan
 PartBrequirestheevaluationofeachmenuusingatleast2differentevaluationmethodsoverall.
 PartCrequiresthe amendmentofat least1menubasedonfeedbackand1menutomeetcost factors.
Youare requiredtocompleteeachtaskforthisassessmentasoutlinedbelowinthe specifictaskinstructions.
Thefollowingformulasarerelevantforthisassessment:
SupportInfo
FoodcostPercentage:
FoodCost:SalesPricex100=FoodCostPercentage%
IndividualMenuItem(Variable%):
PortionCost:PricedMenuItemx100=FoodCost%
SettingtheSellingPrice:
PortionCost:TargetedFoodCostPercentagex100=SellingPrice
Develop and cost 6 menus or meal plans for the selections you make from the list in the table below
asindicated.
Each menu needs to be evaluated. You must choose 2 different evaluation methods overall from the list in
thetablebelow.
Menutobedeveloped Menu type (all Evaluation of each menu (use at least 2

requiredoverall) methodsoverall)
Menu1: specialdietsthatarepartofco ustomecr satisfaction
ntemporary
discussionscustomersurveys
Australiansociety:
Recipe Source: improvements suggested
Select2from thisgroup
FuturaGroup, e-coach
by:customers
recipesSITHKOP004
managers
Other: □ eatingregimes:
peersstaff
No.ofserves: □ elimination
supervisors
□ macrobiotic
suppliers
□ exclusions for
allergies,contraindicati regular staff meetings that involve
ons withmedicines or menudiscussions
foodintolerance
seeking staff suggestions for menu
□ fat-free
itemsSatisfactiondiscussionswithHealthprofessiona
□ fluids
ls
□ foodpreferences
Menu2: customer satisfaction
□ foodrestrictions
□ gluten-free
FuturaGroup, e-coach □ highcarbohydrate
by:customers
recipesSITHKOP004
Other: □ highor lowenergy managers
No.ofserves: □ highor lowprotein peersstaff
□ highfibre supervisors
□ lactoovo suppliers
□ lowcarbohydrate regular staff meetings that involve

menudiscussions
□ lowcholesterol
□ low fat
□ low gluten
ls
□ lowkilojoule
□ lowsugar
□ modified sodium
Recipe Source: orpotassium improvements suggested
□ modifiedtexture by:customers
recipesSITHKOP004
□ nutritionalrequirements managers
Other:
□ portionsize peersstaff
No.ofserves:
□ substitutes: supervisors
□ gluten-freeflour suppliers
□ yeast-freeflour regular staff meetings that involve
menudiscussions
□ non-sugarsweeteners
□ sugar-free
□ typeoneandtwodiabetes
ls

main types and
culinarycharacteristics of discussionscustomersurveys
cultural orreligious diets that
are part ofcontemporary
Australiansociety: by:customers
recipesSITHKOP004
Select2from thisgroup managers
Other:
peersstaff
No.ofserves:
□ halal supervisors
□ Hindu suppliers
□ kosher regularstaffmeetingsthatinvolvemenu
□ vegan discussions
□ vegetarian seeking staff suggestions for menu
ls
Menu5: maintypesofcustomergroupsth customer satisfaction
athave
special dietary discussionscustomersurveys
Recipe Source: requirements:Select2 from improvements suggested

thisgroup by:customers
recipesSITHKOP004
1 selection must be for a 1- managers
Other:
week cyclic peersstaff
No.ofserves:
menu supervisors
suppliers
□ adolescents regular staff meetings that involve
□ athletes menudiscussions
□ children
□ defence forces
□ elderly ls
Menu6: □ healthcare
customer satisfaction
□ ill or injured discussionscustomersurveys
Recipe Source: □ infants improvements suggested

□ internationaltourists by:customers
recipesSITHKOP004
□ nutritional and managers
Other:
energyrequirements peersstaff
No.ofserves: due
tophysicalcondition supervisors
□ people in areas affected suppliers

bydisaster or regular staff meetings that involve
environmentalextremes menudiscussions
□ people from seeking staff suggestions for menu
differentsocioeconom
icgroups itemsSatisfactiondiscussionswithHealthprofessiona
□ peopleinremoteareas ls
□ those with customer satisfaction

weightproblems:
o underweight
o overweight
o obese improvements suggested
by:customers
managers
peersstaff
supervisors
suppliers
regular staff meetings that involve

menudiscussions
ls
PartA
1. Plan, write and cost each of your menus you have selected in the list above. Each menu must include
aminimumof3-corseseach.Thefoodcostforeachmenumustnotexceed$7.50 includingall courses.
Completethe detailsforeachmenuasoutlinedbelow.
2. 1 menu type selected for main types of customer groups that have special dietary requirements
mustconsist of a 1-week cyclic menu or meal plan consisting of 7 3-course menu with a vegetarian
option foreach day.
The“MenuPriceBalance template”formenu6below hastheseprovisions.The foodcostforthecyclic

menumust notexceed$6.00 forany3- coursemenu.
3. Each menu type must provide nutritionally balanced meal options for the relevant type of
dietaryrequirement.
4. Use the attached Standard Recipe Card Template (or your own choice of format) and list the
ingredientsforeachmenudishlistedinyourcyclemenuincludingsides.Alternativelyyoumayusethetemplate
“BanquetAnalysisSheet” andcosteachmenuandallitscomponentsinthis document.
5. The Portion size for each dish must consider that there are 3 courses a menu and portion size
thereforeneedstoreflectthis.
6. Calculate each dish and show the cost per serve. Attach your yield calculations where necessary (if
youuse vegetables or meat, then the calculations must show the net price based on net yields). The
supportToolFolder containsyieldtesttools toassistyouinthese calculations.
Group 1
The meal is prepared for Muslim diet. It includes all the dishes that are related to Muslim culture. No special intolerances or
food allergies were mentioned or specified. The eating trends include three course; entrees, mains and desserts. The main
nutritional goals include providing a balanced diet that includes food from all the five food groups. The customer is diabetic
and takes insulin right before the meal. So, the meal should be planned on time so that his dosage of medicine will not be
affected. The customer is having Type I Diabetes, so the sugar level in the food should be less. They are mostly roti lover so
the meal should be planned in such a way that it should include more dishes that should be eaten with Naan or roti in spite
of rice. If the above mentioned special dietary requirements will not be obeyed, it will pose serious consequences for the
business like loss of clients, loss of business reputation, fines, imprisonment, decrease in sales etc. All the above mentioned
information was gathered through interview with the client and through [previous sales. For having further information, i
consulted with a doctor, dietician and a nutritionist to have correct information about teh dietary needs of such customer.
Group 2
The meal has been prepared in accordance with Muslim dietary requirements. It includes all of the dishes associated with
Muslim culture. There were no specific intolerances or food allergies mentioned or specified. Three-course meals are
popular. These meals consist of entrees, main courses, and desserts. The primary nutritional goals are to provide a balanced
diet that includes foods from all five food groups. The customer is diabetic and takes insulin immediately before eating. As a
result, the meal should be planned ahead of time so that his medication dosage is not affected. Because the customer has
Type I Diabetes, the sugar content of the food should be reduced. They are mostly roti eaters, so the meal should be
planned so that it includes more dishes that should be eaten with Naan or roti rather than rice. If the above-mentioned
special dietary requirements are not met, the business will suffer serious consequences such as loss of clients, loss of
business reputation, fines, imprisonment, decrease in sales, and so on. All of the above information was gathered through
interviews with clients and previous sales. I consulted with a doctor, a dietician, and a nutritionist to obtain accurate
information about the dietary needs of such a customer
Menu1
Dietaryrequirement
1.Course Burger Patty Melt
2.Course Breakfast Sandwich
3.Course Mediterranean Veg Pizza
Cost each dish of the menu in a Standard Recipe card (template) or use
thetemplateSRC_multipledishes to costalldishes inonesheetandlabeleachtab.
Menu2
Dietaryrequirement
1.Course Breakfast Pizza
2.Course Big Vegetarian Breakfast
3.Course Nacho Salad
Menu3
Dietaryrequirement
1.Course Wholemeal sandwich(cheese cucumber and carrots)
2.Course Fresh fruit platter
3.Course Banana Bread French Toas
Menu4
Dietaryrequirement
1.Course Creamy tuna pasta bake
2.Course Vegetarian Fried rice
3.Course Pumpkin soup
Menu5
Dietaryrequirement
1.Course Chicken curry with brown rice, carrots, green beans, pumpkin
2.Course Beef lasagna
3.Course Roast beef with vegetable with pita bread
Menu6-Cyclic Menu/MealPlan
Dietaryrequirement Dietary requirements are the needs of someone who has specific and/or a restricted
diet. Some of the most common dietary requirements are those founded on religious
or allergy-related grounds. Allergies are very common. A food allergy is when the
body's immune system reacts badly to a specific food
Enterthe individualcoursesinthe“MenuPriceBalancetemplate_5_Day_Cycle”costtheindividualmenu
dishesin individual Standard recipe cards or in the spreadsheet“SRC_multiple dishes_5-day_Cycle (Each dayhas
a TabmarkedM1-Dish1 toM1Dish6[Monday]M2- Dish1toDish6[Tuesday] andsoforth)
PartB
1. List the review methods you have used for each method and provide the feedback you have received
foreach menu. Provide details for the methods used to obtain feedback and details for the persons you
haveconsultedwith.
Menu1 Methodusedforfeedback Feedbackreceived–Details
How/Who?
Greek Salad(V) (GF Greek salad is low in calories Greek salad is highly nutrient that is really good for people
available) and nutrient-dense also who workout. (GF)
provided with a healthy dose
of vitamin A and C well as
potassium and irons
Nacho Salad Nacho salad includes all sorts This dish is include include all sort of differarnt nutritious
of different nutrition such as and it is well balanced dish that can make quickly, and
proteins, carbs, sugar, highly customizeble. (GF)
sodium.
Big Breakfast This dish contains This contain lot of carbs and protine that is good for
mushrooms, scrambled eggs, recovering and keep immune system strong.( highly
chorizo, potato, the tomato customizeble) (GF)
that contain a well balanced
dish.
How/Who?
GF oatmeal, with Oats are incredibly nutritious Gf oats are high on notorious and contain a lot of fiber. And
chopped nuts berries. and they contain powerful this is a good breakfast dish to have.
soluble fiber.
Greek yogurt with Greek yogurt has potassium A dessert that has nutrients that helps maintain the body.
sliced apple and GF that balances sodium. And
granola. it's workout recovery food.
Granola reduces blood Sugar
and improves health.
Lamb/Chicken Soup Lamb and chicken that is high A simple dish with a lot of nutrients made with GF base as a
with CHIPS (GF) on protein and having wrap. Highly customizable.
lettuces and tomatoes make
this a well-balanced dish.
How/Who?
GF Cheeseburger Beef has rich essential A GF beef burger that is rich in flavor and nutrients. If the
nutrients such as zinc, customer need can remove beef and add a zucchini fritter
vitamin, irons helps improve as a veggie burger.
muscle mass.
Lamb and spinach Lamb provides vitamins and A pizza that made with GF flour with toped lamb that has
pizza/ GF base. minerals that help muscle all sort of different nutrients.
growth and maintain the
performance of the body.
Scrambled Eggs with Scramble eggs give the food A simple break first dish that has high nutrient with GF
GF toast level of cholesterol and help bread. Customers can order extra sides if they want such
with weight loss. And it's high and mushrooms or spinach.
on protein and rich in other
nutrients
How/Who?
GF Nacho salad Nacho salad includes all sorts A balanced dish that has different nutrition’s and made
of different nutrition such as with GF nachos. Also, the customer can add more items or
proteins, carbs, sugar, take some out.
sodium.
Chicken Salad Wrap Chicken salad wrap contains The tortilla that made with brown rice is gluten-free and a
with Brown rice tortilla. more fiber and protein, customer can add more and customize the dish as they
minerals. Using brown rice want.
tortilla makes it gluten-free
and more nutritious.
GF Tomato soup with Tomato soup is highly This dish is highly nutritious and made with gluten-free
GF Bread nutritious and rich in ingredients.
antioxidants. And have lots of
merits such as boost
immunity, improve bone
health, etc.
How/Who?
Fresh fruit platter Fruits are an excellent source Fruits always contain all sort of nutrients that helps to keep
of essential vitamins and a good healthy body.
minerals, and they are high in
fiber. Fruits also provide a
wide range of health-
boosting antioxidants. Eating
a diet high in fruits can
reduce a person's risk of
developing heart disease,
cancer, inflammation, and
diabetes
Wholemeal Whole wheat bread offers Small sandwich that helps kids to have a good digestive
sandwich(cheese several benefits from its system.
cucumber and carrots) whole grain content to its
effects on weight. Promotes
healthy digestion.
Pumpkin soup Pumpkins and pumpkin soups Pumpkin soup one of the soups that contain a lot of
are a powerhouse of vitamins nutrients such as low calories helps to keep a good weight.
and nutrients. It is rich in
vitamin A that helps in
improving eyes. It is low
calorie so has great weight
loss benefits while keeping
you full longer
How/Who?
Vegetarian Fried rice This dish contains basmati The vegetarian dish for kids who don't like to eat meat that
rice with eggs, carrots, leeks, has a lot of vitamins and other nutrients.
and it’s a good source of
vitamin C. A source of iron,
that helps with Muscle
formation, Good for eye
health, Boost immunity.
Creamy tuna pasta Tuna fish may help to reduce A fish-based dish that contains omega 6 that controls the
bake the level of omega-6 fatty, weight and gives nutrients to the kids.
and it helps to control
weight, etc
Roast beef with This dish It's exceptionally Dish provides a lot of proteins and vitamins that help the
vegetable with pita rich in high-quality protein, muscle growth of the children and their performance.
bread and salad vitamins, and minerals it
improves muscle growth and
maintenance, as well as
exercise performance. As a
rich source of iron
asagna contains B vitamins This dish helps children to a good metabolism and its rich in
Beef lasagne
which is a group of nutrients flavor as well as nutrients
that supports the body's
metabolism.
This dish helps to boost Dish contains all types of vegetables and chicken that give
Chicken curry with
bones, helps the digestive good healthy body Especially for children who still grows
brown rice, carrots,
system, and keeps a healthy up.
green beans, pumpkin
heart. And it has flavonoids,
two types of antioxidants
that help reduce damage to
cells and reduce the risk of
premature aging.
2. Identify whichfactorswouldsuggestthatchanges needto bemade toyourmenuitems.
Menu planning principles include balance, nutritional quality, aesthetics, and variety, including color, texture, flavors,
shapes and sizes of food. The equipment and personnel available to produce and serve the menu are also important
considerations in planning the menu.
PartC
1. Apply thefeedbackyouhavereceivedtothe relevantmenusordishesandadjustthe costinginanew

templateor addedtab.Clearlymarktheseas V2 (Version2)or“revised”.
2. Attachtherevisedchangestothisprojectforsubmission.
1. Costing:
Use Excel, an equivalent spreadsheet package or specialised software package to cost each menu item by:
itemising the components of each dish on the menu
 calculating the expenditure items to determine the production costs (expenditure items should
 include ingredients, labour, operational costs of the kitchen, wastage) calculating portion yields and costs
 assessing the cost-effectiveness of proposed dishes against budgetary constraints and choose
 products that provide high yield.
2. This meal plan includes a variety of dishes that contain different nutrients such as carbohydrates and proteins
to vitamins and minerals to fiber, and include different meats to vegetables and dessert to satisfied customer
needs
AssessmentEvaluationTool
UnitCode&UnitName SITHKOP004Developmenusforspecialdietaryrequirements
AssessmentType Writtentask
AssessmentName AT1
Usama Saleem
Student’s name&ID
19/6/23
Assessmentdate/s
IsStudentabletodemonstratethefollowing:PerformanceCriteria
Yes No
[1.1,1.2,1.3,1.4,2.1,2.2,2.3,2.4,2.5,2.6,3.1,3.2,3.3,3.4, 4.1,4.2,4.3]
(1.1)Identifydietaryandculturalorreligiousmenurequirementsofdifferentcustomergroups.
(1.2)Assesscontemporarydietarytrendsandregimes.
(1.3)Liaisewithotherprofessionalstoidentifyandconfirmcustomerrequirements.
(1.4)Identifyhealthconsequencesofignoringspecialdietaryrequirementsofcustomers.
(2.1)Selectavarietyofsuitablefoodsandmealsforspecificrequirements.
(2.2)Identifyappropriate combinationsof foodtomeetmacro andmicro nutrientrequirements.
(2.3) Develop menus and meal plans that promote good health and reduce the incidence of
dietrelatedhealthproblems.
(2.4)Preparecyclicmenusandbalance nutritional requirements andvariety.
(2.5)Incorporatesufficientchoiceofdishesintothemenus.
(2.6)Recommendfoodpreparationandcookingmethodstomaximisenutritionalvalueoffood.
(3.1)Calculateexpenditureitemstodetermineproductioncostsofmenuitems.
(3.2)Calculate portionyieldsandcosts from rawingredients.
(3.3) Assess cost-effectiveness of proposed dishes against budgetary constraints and choose
productsthat provide highyield.
(3.4)Usecorrectterminologyin menusandmealplans.
(4.1)Seekongoingfeedback fromcustomersandothersandusetoimprovemenuperformance.
(4.2)Analysethesuccessofspecialmenusagainstdietarygoalsandcustomersatisfaction.
(4.3)Adjustmenusbasedonfeedbackandsuccess.
DocumentName: SITHKOP004Developmenusforspecialdietaryrequirements CreatedDate: Sept2019

DocumentNo: NIT-SITHKOP004-ET-AT1 VersionNo: V 1.0 LastModifiedDate: Sept2020
©NovaInstituteofTechnology PageSequence: Page1of4
IsStudentabletodemonstratethefollowing:KnowledgeEvidence[1,2,3,4, 5, 6, 7,8,9] Yes No
(1) Culinarytermsandtrade namesfor:

a) substituteingredientsusedtoproducedisheswithspecialdietaryrecipes
b) ingredientssuitableformeetingbasicnutritionalneeds
c) ingredientsthatcausecommonallergic reactions
d) foodadditives andpreservatives
(2) Main types and culinary characteristics of special diets that are part of contemporary
Australiansociety:
a) eatingregimes:
• elimination
• macrobiotic
b) exclusionsforallergies,contraindicationswithmedicines orfoodintolerance
c) fat-free
d) fluids
e) foodpreferences
f) foodrestrictions
g) gluten-free
h) highcarbohydrate
i) highor lowenergy
j) highor lowprotein
k) highfibre
l) lactoovo
m) lowcarbohydrate
n) lowcholesterol
o) low fat
p) low gluten
q) lowkilojoule
r) lowsugar
s) modifiedsodiumorpotassium
t) modifiedtexture
u) nutritionalrequirements
v) portionsize
w) substitutes:
 gluten-freeflour
 yeast-freeflour
 non-sugarsweeteners
x) sugar-free
y) typeoneandtwodiabetes
(3) Main types and culinary characteristics of cultural or religious diets that are part of
contemporaryAustraliansociety:
a) halal
b) Hindu
c) kosher
d) vegan
e) vegetarian
(4) Maintypesofcustomergroupsthathave specialdietaryrequirements:
a) Adolescents

b) Athletes
c) children
d) defence forces
e) elderly
f) healthcare
g) ill or injured
h) infants
i) internationaltourists
j) nutritionalandenergyrequirementsduetophysicalcondition
k) peoplein areasaffected bydisasterorenvironmentalextremes
l) peoplefromdifferentsocioeconomicgroups
m) peopleinremoteareas
n) thosewithweightproblems:
 underweight
 overweight
 obese
(5) Meaningof:
a) drug-foodinteractions
b) foodallergy
c) foodintolerance
(6) keyhealthandlegalconsequencesoffailingtoaddress specialrequirements:
a) allergic reactions
b) anaphylaxis
c) foodsensitivityorintolerance reactions
(7) Basicprinciplesandpracticesofnutrition:
a) nutrients andtheirfoodsources
b) influencesonfoodchoice
c) foodandbeverageselectioninfluences
d) foodlabellingandinterpretation
e) roleandimplicationsofusingfoodadditivesandpreservatives
f) health implicationsoffoodchoices
g) roleof goodnutritioninavoidingdietarydiseases
h) effectsofvariouscookingmethods and foodstorageon nutrients
(8) Primary components of Australian Dietary Guidelines, in particular those for older
Australians,childrenandadolescentsandtheir use inmenuplanning
(9) Methodsandformulasforcalculatingportionyieldsandcosts fromraw ingredients:
a) butcher’s test
b) standardmeasures
c) standardyieldtests

Comments/feedbacktoStudent
Outcome: Satisfactory Unsatisfactory
Assessor:IdeclarethatIhaveconductedafair,valid,reliable,andflexibleassessment
withthisstudent,andIhaveprovidedappropriatefeedback.I alsodeclarethatI haveundertaken theindicated assessmentintegritychecks
Googlecheckforplagiarism Yes No
CheckforCopying/Collusion Yes No
CheckforAuthenticity(ownwork) Yes
NoCheatingoruseofmodelanswers Yes No
Assessorname:
Assessorsignature:

AssessmentEvaluationTool
UnitCode&UnitName SITHKOP004Developmenusforspecialdietaryrequirements
AssessmentType Project
AssessmentName AT2
Usama Saleem 13788161
Student’s name&ID
19/6/23
Assessmentdate/s
IsStudentabletodemonstratethefollowing:PerformanceEvidence[1,2, 3,4,5] Yes No
(1) Develop and cost at least six menus or meal plans that individually or in combination meet at
leastsixdifferentspecialdietaryrequirementsas specifiedinthe knowledge evidence
(2) Two of the above menus or meal plans must reflect one or more cultural or religious
dietaryrequirementsasspecified intheknowledgeevidence
(3) Two of the above menus or meal plans must address the special dietary requirements of
differentcustomergroups as specified intheknowledgeevidence
(4) Evaluate eachoftheabovemenusbyobtainingatleast twoofthefollowingtypesoffeedback:
a) customersatisfactiondiscussionswith:
 customers
 employeesduringthecourseofeachbusiness day
b) customersurveys
c) improvementssuggestedby:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
d) regularstaffmeetingsthatinvolvemenudiscussions
e) satisfactiondiscussionswith:
 customers
 alliedhealthprofessionals
 dietitians
 medicalspecialists
f) seekingstaffsuggestionsformenuitems
(5) Developabovemenusandmenuplanswithincommercialtimeconstraints,demonstrating:
a) methodsforrespondingtofeedbackandadjustingmenus
b) basicprinciplesandpracticesofnutrition
IsStudentabletodemonstratethefollowing:PerformanceCriteria
Yes No
[1.1,1.2,1.3,1.4,2.1,2.2,2.3,2.4,2.5,2.6,3.1,3.2,3.3,3.4, 4.1,4.2,4.3]
(1.1)Identifydietaryandculturalorreligiousmenurequirementsofdifferentcustomergroups.

(1.2)Assesscontemporarydietarytrendsandregimes.
(1.3)Liaisewithotherprofessionalstoidentifyandconfirmcustomerrequirements.
(1.4)Identifyhealthconsequencesofignoringspecialdietaryrequirementsofcustomers.
(2.1)Selectavarietyofsuitablefoods andmealsforspecificrequirements.
(2.2)Identifyappropriate combinationsof foodtomeetmacro andmicro nutrientrequirements.
(2.3) Develop menus and meal plans that promote good health and reduce the incidence of
dietrelatedhealthproblems.
(2.4)Preparecyclicmenusandbalancenutritionalrequirements andvariety.
(2.5)Incorporatesufficientchoiceofdishesintothemenus.
(2.6)Recommendfoodpreparationandcookingmethodstomaximisenutritionalvalueoffood.
(3.1)Calculateexpenditureitemstodetermineproductioncostsofmenuitems.
(3.2)Calculate portionyieldsandcosts from rawingredients.
(3.3) Assess cost-effectiveness of proposed dishes against budgetary constraints and choose
productsthat provide highyield.
(3.4)Usecorrectterminologyinmenusandmealplans.
(4.1)Seekongoingfeedback fromcustomersandothersandusetoimprovemenuperformance.
(4.2)Analysethesuccessofspecialmenusagainstdietarygoalsandcustomersatisfaction.
(4.3)Adjustmenusbasedonfeedbackandsuccess.
IsStudentabletodemonstratethefollowing:KnowledgeEvidence[2,3, 4,7,8,9] Yes No
(2) Main types and culinary characteristics of special diets that are part of contemporary
Australiansociety:
a) eatingregimes:
• elimination
• macrobiotic
b) exclusionsforallergies,contraindicationswithmedicines orfoodintolerance
c) fat-free
d) fluids
e) foodpreferences
f) foodrestrictions
g) gluten-free
h) highcarbohydrate
i) highor lowenergy

j) highor lowprotein
k) highfibre
l) lactoovo
m) lowcarbohydrate
n) lowcholesterol
o) low fat
p) low gluten
q) lowkilojoule
r) lowsugar
s) modifiedsodiumorpotassium
t) modifiedtexture
u) nutritionalrequirements
v) portionsize
w) substitutes:
 gluten-freeflour
 yeast-freeflour
 non-sugarsweeteners
x) sugar-free
y) typeoneandtwodiabetes
(3) Main types and culinary characteristics of cultural or religious diets that are part of
contemporaryAustraliansociety:
a) halal
b) Hindu
c) kosher
d) vegan
e) vegetarian
(4) Maintypesofcustomergroupsthathave specialdietaryrequirements:
a) adolescents
b) athletes
c) children
d) defence forces
e) elderly
f) healthcare
g) ill or injured
h) infants
i) internationaltourists
j) nutritionalandenergyrequirementsduetophysicalcondition
k) peoplein areasaffected bydisasterorenvironmentalextremes
l) peoplefromdifferentsocioeconomicgroups
m) peopleinremoteareas
n) thosewithweightproblems:
 underweight
 overweight
 obese
(7) Basicprinciplesandpracticesofnutrition:
a) nutrients andtheirfoodsources
b) influencesonfoodchoice
c) foodandbeverageselectioninfluences
DocumentNo: NIT-SITHKOP004-ET-AT2 VersionNo: V 1.0 LastModifiedDate:PageSequence:Sept2020
Page3of4
d) foodlabellingandinterpretation
e) roleandimplicationsofusingfoodadditivesandpreservatives
f) health implicationsoffoodchoices
g) roleof goodnutritioninavoidingdietarydiseases
h) effectsofvariouscookingmethods and foodstorageon nutrients
(8) Primary components of Australian Dietary Guidelines, in particular those for older
Australians,childrenandadolescentsandtheir use inmenuplanning
(9) Methodsandformulasforcalculatingportionyieldsandcosts fromraw ingredients:
a) butcher’s test
b) standardmeasures
c) standardyieldtests
Comments/feedbacktoStudent
Outcome: Satisfactory Unsatisfactory
Assessor:IdeclarethatIhaveconductedafair,valid,reliable,andflexibleassessmentwiththisstudent,andIhaveprovidedappropriatefeedb
ack.I alsodeclarethatI haveundertaken theindicated assessmentintegritychecks
Googlecheckforplagiarism Yes No
CheckforCopying/Collusion Yes No
CheckforAuthenticity(ownwork) Yes
NoCheatingoruseofmodelanswers Yes No
Assessorname:
Assessorsignature:


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ASSESSMENTCOVERSHEET

Usama Saleem 13788161

UnitName Developmenusforspecialdietaryrequirements UnitCode SITHKOP004

Igivepermissionforacopyofmymarkedworktoberetainedandreproducedforthepurposeof reviewand validation.

3. Donotforget to attachtheCoverSheetat the frontofthe assessment.

 Correctlyaddress alloftheassessmentrequirementsas described inthis task

Youmust provide aresponse toallquestionsinassessmentQuestionssection.

Question2:Describethekey featuresofeachofthe followinglifestylediets?

Semivegetarian – A semi-vegetarian—also known as a flexitarian (or "flexible vegetarian")—means that you mostly

Diabeticdiet– Fruits and vegetables.

Question9: List5dietarymeasureswhichcanbe usedto improvebloodcholesterollevels?

Question10:List5ways dailydietary fibreintakecanbe increased?

Question12:Provide8suggestionsforhow to reducefatsduringthe preparationandcookingofmeals?

6. In recipes, use two egg whites instead of one whole egg.

8. Instead of chips, snack on pretzels or unbuttered popcorn.

Question17:Whatarethegeneral ruleswhichmustbeconsideredwhencateringfor peoplewhofollow

Question20:Whataresome commondietaryruleswhichmayapply forBuddhism?

Question21:Whichdietaryguidelines generally applyforSeventhDay Adventists?

Question23:Describethehealth conditionsthat canbepreventedortreated with the followingdietaryintakes?

Highintakeofplant foods,lowsaltintake Fresh, frozen or dried fruits: Berries, apples, bananas,

Question28:Whataredrug-foodinteractions?Provide 4examplesofthe potentialnegative consequencesof

ACES INHIBITORS Empty stomach absorption is increased

CA2 CHANNEL Grape fruit juice increases the bioavailability

ACETAMINOPHEN Pectin delays its absorption and onset

5. Peoplein remote areas–

Question31:List5factorswhichmustbeconsideredwhen planningandpreparingchildren’s menus?

Question34:Which keyaspectsmustbeconsideredwhen planningandwritinga menuin termsofthe

Question36:List5 generalguidelines youshouldfollow whenplanningcyclicmenusforspecialdietary

Step 1: Conduct Pre-planning Activities. Prioritize plan development.

Question41:Whataretheformulae forcalculatingfoodcost,foodcostpercentage andsalesprice?

Margin%= Profit margin formula is used to calculate how much profit a product or business

Question46:List4measureswhichcouldbeused toevaluatetheeffectivenessof a menuandindividual

3. Donotforget to attachtheCoverSheetat the frontofthe assessment.

 Correctlyaddress alloftheassessmentrequirementsas describedinthistask

Theprojectforassessment2consistsof3parts,PartA, PartB andPartC.

 PartArequirestheplanningandcalculationof6differentmenus including1cyclic menuormeal plan

 PartCrequiresthe amendmentofat least1menubasedonfeedbackand1menutomeetcost factors.

Menutobedeveloped Menu type (all Evaluation of each menu (use at least 2

No.ofserves: □ highor lowprotein peersstaff

□ lowcarbohydrate regular staff meetings that involve

Menu4: customer satisfaction

□ vegetarian seeking staff suggestions for menu

Recipe Source: requirements:Select2 from improvements suggested

□ ill or injured discussionscustomersurveys

Recipe Source: □ infants improvements suggested

□ people in areas affected suppliers

□ those with customer satisfaction

regular staff meetings that involve

The“MenuPriceBalance template”formenu6below hastheseprovisions.The foodcostforthecyclic

1.Course Burger Patty Melt

2.Course Breakfast Sandwich

3.Course Mediterranean Veg Pizza

1.Course Breakfast Pizza

2.Course Big Vegetarian Breakfast

3.Course Nacho Salad

1.Course Wholemeal sandwich(cheese cucumber and carrots)

2.Course Fresh fruit platter

3.Course Banana Bread French Toas

1.Course Creamy tuna pasta bake

2.Course Vegetarian Fried rice

3.Course Pumpkin soup

2.Course Beef lasagna

3.Course Roast beef with vegetable with pita bread