SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS -Project-Part 2-Menu plan

DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS

Daily meal plan and menu item checklist

Day: Meals Menu Main Cooking Colours Flavours Textures Sizes/ Nutrients Checklist\
items ingredients methods shapes
 Ingredients suitable for customer group
Breakfast (1)  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
 Ingredients suitable for customer group
Breakfast (2)  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
 Ingredients suitable for customer group
Morning tea  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

Version: September 2020

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 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS -Project-Part 2-Menu plan

Day: Meals Menu Main Cooking Colours Flavours Textures Sizes/ Nutrients Checklist\
items ingredients methods shapes
 Ingredients suitable for customer group
Lunch (1)  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

 Ingredients suitable for customer group

Lunch (2)  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
 Ingredients suitable for customer group
Afternoon  Uses prep/cooking methods that maximise nutritional value
tea  Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
 Ingredients suitable for customer group
Dinner (1)  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

Version: September 2020

Page 2 of 3
 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS -Project-Part 2-Menu plan

Day: Meals Menu Main Cooking Colours Flavours Textures Sizes/ Nutrients Checklist\
items ingredients methods shapes
 Ingredients suitable for customer group
Dinner (2)  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

Version: September 2020

Page 3 of 3