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

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

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 selected recipe is "Mediterranean Chickpea Salad with Grilled Chicken," which boasts numerous
benefits for adult dietary needs. The nutritious constituents of this plate involve barbecued chicken,
vegetables, garbanzos, and oil of olives, and it holds a well-proportioned combination of
macronutrients, vitamins, and minerals. This Mediterranean-style cuisine is well-suited for diverse
dietary restrictions. The dish's amalgamation of flavours, textures, and nutrients renders it a highly
nourishing option for adults.

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?
I assessed adults' dietary requirements based on age, activity levels, health conditions, and religious
restrictions. Then, I researched and searched for recipes with balanced nutrients. I evaluated potential
recipes for protein, complex carbohydrates, essential fats, vitamins, minerals, and religious guidelines.
Next, I customized the recipes to suit specific dietary needs and religious restrictions of adults. I
consulted a nutritionist to ensure the recipe aligned with recommended guidelines for overall health.
Finally, I informed adults or their representatives about the selected recipe and addressed any
concerns they may have. By following these steps, I ensured that the chosen recipe aligned with
recommended nutritional guidelines for adults' 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?
I selected ingredients for a Mediterranean Chickpea Salad with Grilled Chicken recipe to cater to the
nutritional requirements of grown-ups. Grilled chicken was opted for its crucial amino acids, while
chickpeas provide fibre and plant-based protein. Colourful vegetables such as tomatoes and bell
peppers bring vitamins and minerals, whereas olive oil offers healthy monounsaturated fats.
Flavoursome herbs and spices are added for taste and potential advantages. This mixture has been
formulated to supply the essential macronutrients, vitamins, and minerals to maintain energy levels,
boost immunity, and enhance overall health, while additionally supporting digestion and

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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

cardiovascular health. Ingredients rich in antioxidants help reduce oxidative stress and inflammation,
aligning with the health and nutritional objectives of grown-ups.

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 evaluated the food labels for the recipe of "Mediterranean Chickpea Salad with Grilled Chicken". I
ensured that the ingredients were suitable and addressed any potential implications of additives and
preservatives. I thoroughly examined the allergen information, scrutinized the ingredient lists for
artificial additives and excessive added sugars, and took note of the sodium levels. My aim was to
minimize the implications of using additives and preservatives. I gave priority to ingredients with
minimal or no artificial additives and opted for whole and minimally processed options. This ensured a
wholesome and nutritious meal that is in line with the dietary requirements of adults and promotes
their overall well-being.

Food preparation/storage/cooking methodology

Describe how the preparation, storage and cooking methods effect the nutrients.
Preparation: The act of chopping and cutting vegetables has the potential to cause nutrient loss.
Moreover, the removal of skin from fruits and vegetables can result in the depletion of vital nutrients.
To retain the colour, texture, and nutrients of vegetables, it is advisable to briefly boil them prior to
cooking.
Storage: Nutrient degradation can be slowed down by proper refrigeration. This method is effective in
preserving vitamins and minerals in fruits, vegetables, and cooked dishes.
Cooking Methods:

 Boiling: Prolonged boiling can result in the loss of nutrients, particularly vitamin C, which
dissolves in cooking water.

 Steaming: Steaming is a better method of preserving nutrients since the food does not come
into direct contact with water.

 Microwaving: Nutrient loss can be minimized through the use of a microwave since it reduces
cooking time and exposure to heat.

 Stir-frying: Retaining nutrients can be achieved by stir-frying for a short duration due to
minimal heat exposure and shorter cooking time.

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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

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.
The process of preparing the "Mediterranean Chickpea Salad with Grilled Chicken" involves
marinating chicken breasts with oil, lemon juice and herbs before grilling on a preheated grill. Grilling
preserves the protein content and enhances taste without excess salt or fats. Chickpeas are briefly
boiled to soften them while minimizing nutrient loss, which preserves the fiber and protein content
without losing significant nutrients. Vegetables are chopped for better taste and texture, ensuring they
are chopped right before assembling to reduce nutrient loss. Assembling the salad involves mixing it
with fresh herbs and olive oil just before serving, which helps retain its nutrients and vibrant colours,
with ingredients including colourful vegetables, chickpeas, and grilled chicken, while the varied
textures are also kept intact.

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:
Grilling: The chicken was marinated and grilled to preserve its protein and add flavor. Boiling:
Chickpeas were boiled briefly to soften them and keep their fiber and nutrients.
Preventing Cross Contamination:
I used different cutting boards for chicken and vegetables. I washed my hands before and after
handling chicken. I cleaned surfaces and utensils after contact with chicken.
Maintaining Nutritional Value:
I used methods with minimal processing and cooking time to keep nutrients. The salad was made just
before serving for freshness and nutrition. The balanced ingredients included lean protein, chickpeas,
veggies, and healthy fats for a well-rounded nutritional profile.

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

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

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?
The dietary requirements of the adult population were addressed through consultation with the on-site
registered dietitian. I inquired about any specific restrictions, preferences, as well as religious
considerations that needed to be taken into account. To ensure a thorough understanding, a detailed
list of ingredients and proposed dishes was provided. Subsequently, based on the recommendations
of the registered dietitian, I liaised with the kitchen team and discussed possible modifications. For
expert advice on nutrient balance and potential modifications, I sought the opinion of the registered
dietitian. To maintain clarity and address any concerns, all communication was recorded in written
documentation. The Mediterranean Chickpea Salad with Grilled Chicken was selected as the optimal
dish to cater to the dietary needs of the adult population.

RC- SITHKOP012-DRT-V1.1 Page | 6

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