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.

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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 Nutrient-Packed Rice and Bean Casserole recipe has been chosen due to its offering of a
harmonious amalgamation of ingredients that are in keeping with numerous dietary prerequisites. This
foodstuff is remarkably accommodating and can be adjusted to conform to vegetarian, vegan, gluten-
free, or low-fat regimens, making it appropriate for a vast clientele. Furthermore, rice and beans are
exceptional sources of intricate carbohydrates, fibre, and protein derived from plants, thereby
rendering the dish nutrient-dense.

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 requirements of the patron, I initially sought counsel from a registered dietitian
to fully comprehend their specific needs. Drawing upon the guidance provided by the dietitian, I
procured a recipe that had already been fashioned to be bereft of gluten, dairy, and animal products. I
meticulously scrutinized the recipe to ensure the absence of any ingredients that might elicit an
allergic reaction or sensitivity from the customer, substituting them where necessary. This warranted
that the ultimate dish would be in accordance with the patron's dietary limitations and aims for optimal
health.

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?

 Rice: To satisfy the gluten-free requirement and provide complex carbs, choose gluten-free
rice, such as brown rice or certified gluten-free white rice.

 Beans: For plant-based protein and dietary fibre, choose a combination of beans, such as
black beans and kidney beans.

 Vegetables: To provide vitamins, minerals, and antioxidants, a variety of vegetables were

used, such as bell peppers, tomatoes, and maize.

 Herbs and Spices: To increase flavour without using gluten-containing ingredients, we used
herbs and spices like cumin, paprika, and fresh cilantro.

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

  Vegetable broth: To make a tasty sauce, I used gluten-free vegetable broth.

 Nutritional yeast was included to give the dish a cheesy flavour and extra B vitamins.

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 conducted a thorough examination of the food labels affixed to each ingredient to ascertain their
compliance with the gluten-free and vegan standards. This meticulous process entailed scrutinizing
each label for any plausible sources of gluten, including wheat-based additives or cross-contamination
in the processing facilities. Furthermore, I diligently confirmed that the products utilized did not contain
any surreptitious animal-derived ingredients.

Food preparation/storage/cooking methodology

Describe how the preparation, storage and cooking methods effect the nutrients.

 Preparation: Carefully washing and cutting vegetables might help them retain more of their
nutrients. Nutrient loss, however, may result from over-peeling, soaking, and prolonged
exposure to air or water.

 Storage: Proper storage, similar to refrigeration, helps slow down the breakdown of nutrients.
Nutrient loss can occur as a result of improper storage practises, such as keeping fruits and
vegetables at room temperature for long periods of time.

 Methods of cooking: Cooking can result in nutrient loss due to heat exposure, leaching into
cooking water, and breakdown over an extended period of time. Compared to boiling or deep-
frying, techniques like steaming, microwaving, and sautéing typically keep more nutrients.

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.
Process and methodology for cooking:
I used a process of cooking for the nutrient-dense rice and bean casserole that aimed to maintain the
nutritional value of the ingredients while boosting flavour and texture. The various methods of cooking
utilised are listed below along with the justifications for each decision:

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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

  Baking: When I was ready to bake, I added the rice, beans, diced tomatoes, and vegetable
broth to the skillet after sautéing. The dish was then moved into the oven to bake. Baking
enables consistent cooking throughout the casserole without suffering significant nutrient loss
because it uses gentle, indirect heat
Choice of Equipment:
I have elected to utilize a commodious oven-safe skillet for the purposes of sautéing and baking the
casserole. The rationale behind this particular selection is as follows:
Oven-Safe Skillet: Utilizing an oven-safe skillet is quite multifaceted and affords a seamless transition
from stovetop to oven. This eliminates the requirement to transfer the ingredients to a separate baking
dish, thus minimizing the exposure to food handling and the potential loss of nutrients.

What cooking methods did you use? How did you prevent cross contamination? How did you ensure
that the dish maintained equivalent nutritional value?
For this recipe, I use baking method.
Preventing Cross Contamination:

 Sanitization: All equipment and utensils underwent extensive cleansing and sanitization
before usage to eradicate any plausible contaminants.

 Separation: Ingredients that demanded segregation, such as raw vegetables and canned
beans, were processed in disparate areas of the kitchen to circumvent cross-contamination.

 Hand Washing: Frequent hand washing was observed while handling different ingredients
and surfaces.

 Safe Storage: Ingredients that necessitated refrigeration were conserved at apt temperatures
to forestall spoilage and contamination.
Maintaining Nutritional Value:
To maintain the dish's nutritional value, certain aspects were taken into consideration. Firstly, minimal
ingredient processing was ensured by utilizing fresh vegetables and canned beans, thereby reducing
processing steps that could result in nutrient loss. Secondly, proper cooking times were observed by
sautéing the vegetables until they were slightly softened but not overcooked, as overcooking could
lead to the loss of vitamins and minerals.

Consultation

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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

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?
I engaged in communication with a registered dietitian regarding the dietary needs of the customer as
they possess extensive knowledge in the field of nutrition and dietary requirements. I pursued
knowledge concerning the customer's specific dietary restrictions and nutritional requirements,
meticulously clarifying their precise needs to guarantee compliance with their criteria. Following
consultation with the dietitian, I deliberated on the recipe and its modifications with other team
members to ensure a clear and cohesive approach in meeting the customer's needs. No specialized
expertise was required beyond that of the dietitian and effective communication within the team
ensured that the dietary requirements of the customer were successfully addressed in the dish we
prepared.

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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