Dietary Requirements Template

For each recipe you will need to identify the customer’s special dietary requirements, food
preferences and aversions. You will need to complete one of these documents for each recipe.

Dietary requirements
Summarise the dietary requirements of the group. Your summary should include all:

 religious dietary requirements

 food intolerances or allergies

 eating/dietary trends and regimes

 nutrition goals

 contraindications with medicines

 any other dietary and nutrition needs of the group

 food restrictions

 customer preferences and aversions.

You should also include in your summary:

 a description of the health consequences of ignoring the special dietary requirements of the
people in the group

 a description of the process that you used to gather this information

 any liaison that you did with other professionals to identify and confirm the dietary requirements
of members of the group.

RC- SITHKOP012-DRT-V1.1 Page | 1

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Recipe choice
Explain your rationale for selecting the recipe – what are its merits? How does the dish address the
special dietary requirements of the customer?
The selection of "Chicken and Vegetable Soup with Whole Grain Noodles" was predicated upon its
commendable qualities in fulfilling the dietary prerequisites of the customer. This particular dish
proffers a multitude of advantages:

 Protein Content: The chicken component supplies lean protein, suitable for individuals with an
exigency for protein.

 Whole Grains: The employment of whole grain noodles furnishes dietary fibre and complex
carbohydrates, which contributes to the sustenance of energy.

 Nourishing Vegetables: The inclusion of vegetables augments the dish's comprehensive

nutritional worth with a plethora of vitamins, minerals, and antioxidants.

 Adaptability: The recipe can be tailored to exclude potential allergens, such as gluten, dairy,
or particular vegetables, ensuring that it caters to the dietary constraints of the customer.

Describe the steps that you took to respond to the customer’s dietary need. How did you access a
recipe which met the customer’s specific needs?
To address the dietary preferences of the patron, I perused a recipe specifically tailored to match their
specifications. I performed a thorough online inquiry for "chicken and vegetable soup sans gluten with
whole grain noodles" to locate a recipe that was suitable. I analysed the formula to verify that it did not
include any allergens or non-compliant components and made the needed modifications to customize
it according to the customer's specific needs. This meticulous approach guaranteed that the meal
fulfilled all of the dietary requirements with great efficacy.

Ingredient choice
Describe how you chose ingredients suitable for meeting the customer’s nutritional needs. How did
you ensure that a combination of foods was chosen to meet the nutrient requirements of your
customer/s? How did you ensure balance of nutritional requirements and variety? How did the
ingredients chosen help in regards to dietary diseases and health implications of food choices?
I chose the following components for "Chicken and Vegetable Soup with Whole Grain Noodles" to
successfully satisfy the client's dietary demands and nutritional requirements:

RC- SITHKOP012-DRT-V1.1 Page | 2

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

  Protein and Fibre: To meet the customer's dietary needs, lean protein was chosen to be
chicken, while whole grain noodles provide dietary fibre and complex carbohydrates.

 Nutrient variety: Added vitamins, minerals, and antioxidants from a variety of veggies made
the meal more nutrient-dense and ensured it was well-balanced.

 Allergen consideration: I chose my materials carefully to eliminate common allergens like

dairy and gluten that could cause dietary sensitivities or illnesses.
The chosen ingredients offered a balanced and allergen-free meal suitable for the customer's dietary
needs, promoting overall health and addressing potential dietary diseases or sensitivities.

Food labelling and interpretation

Describe how you reviewed the food labels to determine the suitability of ingredients. Were there any
implications of using food additives and preservatives?
I scrutinized the labels of food items to evaluate the suitability of their ingredients for the dish "Chicken
and Vegetable Soup with Whole Grain Noodles." My primary focus was directed towards identifying
allergens, gluten, and any food additives or preservatives that might be non-compliant with the dietary
requirements of our esteemed customers.
I deliberately endeavoured to select whole and unprocessed foods when choosing the ingredients to
minimize the presence of additives and preservatives in the soup. By avoiding packaged or processed
ingredients that contain these additives, I ensured that the dish remained compatible with the dietary
needs of the customer, and free from potentially harmful substances that could have adverse effects
on their health.

Food preparation/storage/cooking methodology

Describe how the preparation, storage and cooking methods effect the nutrients.
The preparation, storage, and cooking procedures employed can have a significant impact on the
nutrients present in a given dish:
With respect to preparation, it is imperative to wash, peel, and chop vegetables appropriately to retain
their nutrients. Nevertheless, excessive handling, prolonged soaking, or exposure to air can lead to
the loss of nutrients.
Concerning storage, it is crucial to maintain appropriate storage conditions, such as refrigeration for
perishables, to slow down nutrient degradation. It's crucial to recall that the nutritional content of fruits
and vegetables may diminish if they're left at room temperature for an extended period of time.

RC- SITHKOP012-DRT-V1.1 Page | 3

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Different cooking procedures have varying effects on nutrient retention. For instance, methods like
steaming and microwaving are generally more effective in preserving nutrients compared to boiling or
deep-frying. Nutrient leaching into cooking water can decrease nutritional content.

Describe the cooking process that you used to ensure that the nutritional quality of the dish was
maintained. Why did you choose the process that you did? Why did you choose the equipment that
you did? Explain your choices. Use correct culinary terminology.
I used particular cooking techniques to guarantee the nutritional value of "Chicken and Vegetable
Soup with Whole Grain Noodles":

 Aromatics: I began by frying garlic and onions in olive oil. When sautéed at a moderate heat,
flavour is enhanced without significant nutrient loss.

 Simmering soup: I put the soup on a low heat and added the chicken, vegetables, and whole
grain noodles. Simmering is a slow cooking technique that preserves the nutrition of
ingredients without overcooking them.

 Equipment Selection: For sautéing and simmering, I used a soup pot with a thick bottom. This
pot provided heat in a uniform distribution, minimising burning and enabling even cooking.

What cooking methods did you use? How did you prevent cross contamination? How did you ensure
that the dish maintained equivalent nutritional value?

 Cooking Methods: To conserve nutrients, I simmered the soup while sautéing the aromatics.

 Cross-contamination Prevention: To avoid cross-contamination, I kept my kitchen spotless,

utilised various cutting boards for each items (particularly raw chicken and veggies), washed
my hands thoroughly after each use, and made sure allergen-free ingredients were kept in
separate containers.

 Maintaining nutritious Value: By carefully monitoring cooking times, avoiding overcooking, and
employing cooking techniques that reduced nutrient loss, I was able to maintain nutritious
value. The choice of unprocessed, whole foods also helped to keep the nutritional value high.

RC- SITHKOP012-DRT-V1.1 Page | 4

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Consultation
Who did you communicate with about the customer’s dietary need/s? Why did you choose this
person? What information did you seek? How did you clarify their exact requirements? How did you
negotiate an appropriate response with other members of your team? What specialist advice did you
seek? How did you ensure that you communicated clearly and effectively with other members of your
team to ensure that the customer’s needs were met?

Due to their knowledge of nutrition, I spoke with a qualified dietitian regarding the customer's
dietary requirements. To ensure clarity, I looked for thorough information on the client's dietary
needs, allergies, and preferences. I made sure there was no uncertainty by thoroughly discussing the
criteria with the nutritionist. I clearly communicated the dietary needs to my team and stressed
adherence to recipe adjustments and ingredient selections in order to work out a suitable answer. In
this instance, no expert advice beyond that provided by the nutritionist was required. By providing
frequent updates, responding to enquiries right away, and keeping lines of communication open, the
team was able to effectively meet the needs of the client.

RC- SITHKOP012-DRT-V1.1 Page | 5

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au