Disclaimer: This work is under copyright and permission is not given to make copies for hire or resale to third parties to use the document for their own or commercial use. Licenced to: RTO Name: Clayton College RTO NO: 45620 CRICOS No: 03857D RTO Address: Level 6 90 King William Street RTO suburb: Adelaide SA 5000

Developed by: RTO Works validated by Clayton College Acknowledgement: Thanks to Clayton College staff for their consultation and development work. Version: Clayton College V1.1

 Menu/Meal plan

• Menu 1
• Menu 2
• Menu 3
• Menu 4
• Menu 5
• Menu 6

 Special dietary requirements

This menu caters to the following special dietary requirements:

Dishes

Menu 1: high fibre and vitamin

Name of dish	Rationale/merits	How does the dish meet customer needs?
poached egg	it provides support to the muscle tissue, helps in nourishing the hair, and skin, and keeps the immune system healthy.	it has no added fat and it is rich in protein
Caesar salad	it helps in improving the health of the digestion system, balances the sugar level of the body, and reduces blood cholesterol	less oil is used, and rich in fiber, minerals, and vitamins.
Slow cooker vegetable lasagne	helps in the development of bone and helps in the healing of the wound (Dardevet, et al., 2021).	good source of vitamins and prevent chronic diseases.

Menu 2: low sugar

Name of dish	Rationale/merits	How does the dish meet customer needs?
Vegetarian cauliflower rice skillet meal	this dish is full of antioxidants like vitamin C and vitamin A.	it has low in sugar and for children this dish is suitable

 Menu 3: halal

Name of dish	Rationale/merits	How does the dish meet customer needs?
Balinese chicken with a spicy sauce	this dish has followed Islamic law. It helps in reducing the risk of heart disease and helps in managing weight (Ahmed, et al., 2018).	this dish is full ill the halal needs of the customers (Chiang, et al., 2021).

 Menu 4: vegan

Name of dish	Rationale/merits	How does the dish meet customer needs?
Vegetarian Cheddar Cheese Grits with Black Beans and Avocado	help maintain blood pressure and improve the health of the gut.	this dish is completely vegan and rich in protein as per the customers’ needs (Ho, et al., 2021).

 Menu 5: Elderly

Name of dish	Rationale/merits	How does the dish meet customer needs?
Berry chicken salad	It helps in reducing the risk of heart disease and helps in managing weight.	this dish is suitable for elderly people and rich in protein (Yoong, et al., 2019).

 Menu 6: gluten-free

Name of dish	Rationale/merits	How does the dish meet customer needs?
Creamy salmon, leek & potato tray bake	this dish is a great source of various nutrition and for the bones it is great and it also prevents cardiovascular disease (Grady, et al., 2019).	this dish is gluten-free and also rich in protein. It contains carbs as per the needs of customers and it has 52-gram fat.

Variety

In general, the menu prepared includes a variety of vitamins that the customers genuinely need. In light of this, helping customers with their daily food needs is essential. They would not benefit from ignoring the nutrient value they must consume every day if this were not done. The menu was prepared after consultation with the head chef and dietician so all the macro and micro nutrients required are added in the menu (Rémond, et al., 2021).

Health

In the menu by giving the customers the nutrients they need to sustain their health and performance, the combination of foods chosen will encourage customers to excellent health. The meals are specially selected to lower the likelihood of diet-related health or well-being issues by giving the customers the nutrients they need to stay healthy (Gowrishankar, et al., 2020).

Choice

In all the menus the customers are provided with enough choices, in the meal plan different varieties have been added. And the dishes are rich in protein, fat, nutrients, and fiber. All the dietary requirements of the customers are considered and then the menu is planned (Abobakar, et al., 2021).

Food preparation/cooking methodology

The cooking method for preparing the dishes in the meal plans used are-

1. Boiling
2. Steaming
3. Mixing
4. Stir fry
5. Grilling
6. Stir fry

The culinary term which is used in the menu is a la carte (Ahmed, et al., 2018).

Consultation

The following feedback has been received are-

Menu 1– add a dessert to the menu.

Menu 2– add more garnishing to the meal.

Menu 3– in the menu add more varieties.

Menu 4– in the menu add one entrée and dessert.

Menu 5– there is no need to make changes.

Menu 6– add some more dishes (Rieder, et al., 2020).

Document your final menu/meal plan

Menu 1

Entrée- Caesar salad

Main course- brown rice with curry and poached egg

Dessert- protein waffles

Menu 2

Vegetarian cauliflower rice skillet meal

Menu 3

Balinese chicken with spicy sauce

Halal cart chicken and rice

Halal steak recipe

Menu 4

Entrée- vegetarian chimichnagas

Main- Vegetarian Cheddar Cheese Grits with Black Beans and Avocado

Dessert- peanut butter cookie bar

Menu 5

Berry chicken salad

Menu 6

Main- Creamy salmon, leek & potato tray bake

Dessert- easy gluten-free chocolate cake

Costing

The name of the costing file for this menu is: _SITHKOP004- menu template_

Gathering feedback

Feedback types

• customer satisfaction discussions with:
  • customers
  • employees during the course of each business day
  • customer surveys
• improvements suggested by:
  • customers
  • managers
  • peers
  • staff
  • supervisors
  • suppliers
• regular staff meetings that involve menu discussions
• satisfaction discussions with:
  • customers
  • allied health professionals
  • dietitians
  • medical specialists
• seeking staff suggestions for menu items.

All the menu template was presented to management and customers to get feedback in a meeting and through a customer survey. As per the feedback received the changes have been done to the menu (Vatanparast, et al., 2021).

Reference

Abobakar, L., Engler-Stringer, R., Leis, A., & Vatanparast, H. (2021). Evaluation of the impact of the Healthy Start/Départ Santé intervention on improving menu planning practices and improving the congruence between planned menus and actual food served in Saskatchewan childcare centres. Preventive Medicine Reports, 23, 101403.

Ahmed, W., Najmi, A., Faizan, H. M., & Ahmed, S. (2018). Consumer behaviour towards willingness to pay for Halal products: An assessment of demand for Halal certification in a Muslim country. British Food Journal.

Dardevet, D., Mosoni, L., Savary-Auzeloux, I., Peyron, M. A., Polakof, S., & Rémond, D. (2021). Important determinants to take into account to optimize protein nutrition in the elderly: solutions to a complex equation. Proceedings of the Nutrition Society, 80(2), 207-220.

Gowrishankar, M., Blair, B., & Rieder, M. J. (2020). Dietary intake of sodium by children: why it matters. Paediatrics & Child Health, 25(1), 47-53.

Grady, A., Wolfenden, L., Rissel, C., Green, S., Reilly, K., & Yoong, S. L. (2019). Effectiveness of a dissemination strategy on the uptake of an online menu planning program: A controlled trial. Health Promotion Journal of Australia, 30, 20-25.

Ho, J. L., Lin, C. F., Lai, M. Y., Tseng, L. Y., & Chiang, T. Y. (2021). Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart. SAGE Open, 11(4), 21582440211056610.

Document Title: Assessment Summary Sheet

Document Subtitle:  SITHKOP004 Develop menus for special dietary requirements

Disclaimer: This work is under copyright and permission is not given to make copies for hire or resale to third parties to use the document for their own or commercial use.   Licenced to: RTO Name: Clayton College RTO NO: 45620 CRICOS No: 03857D RTO Address: Level 6 90 King William Street RTO suburb: Adelaide SA 5000

Developed by: RTO Works validated by Clayton College   Acknowledgement: Thanks to Clayton College staff for their consultation and development work.   Version: Clayton College V1.1

Assessment summary sheet

Use this sheet to keep track of your assessment requirements for SITHKOP004 Develop menus for special dietary requirements.

Student name: ______________________________________________________________________________

Student number: _____________________________________________________________________________

Requirement 1 – Evaluate the dietary requirements of two customer groups

The student must evaluate the special dietary requirements of at least two customer groups

Groups		Date
☐	Group 1: adolesce group	6th September 2022
☐	Group 2: elderly group	6th September 2022

Requirement 2 – Develop and cost six menus or meal plans

The student must develop and cost six menus or meal plans that address the needs of the customer groups identified in requirement 1. The menus or meal plans must, whether in combination or individually, address at least six of the special dietary requirements from the following list.

Menu/meal plan		Dietary requirement	Select six from this list
☐	Menu/meal plan 1	high fibre and protein	o  eating regimes: o elimination o macrobiotic o  exclusions for allergies, contraindications with medicines or food intolerance o  fat-free o  fluids o  food preferences o  food restrictions o  gluten-free o  high carbohydrate o  high or low energy o  high or low protein o  high fibre o  lacto ovo o  low carbohydrate o  low cholesterol o  low fat o  low gluten o  low kilojoule o  low sugar o  modified sodium or potassium o  modified texture o  nutritional requirements o  portion size o  substitutes: o  gluten-free flour o  yeast-free flour o  non-sugar sweeteners o  sugar-free o  type one and two diabetes.
☐	Menu/meal plan 2	low sugar, suitable for children
☐	Menu/meal plan 3	halal
☐	Menu/meal plan 4	vegan
☐	Menu/meal plan 5	elderly
☐	Menu/meal plan 6	gluten free

Requirement 3 – Two menus/meal plans must reflect cultural or religious dietary requirements

Two of the menus or meal plans must reflect one or more cultural or religious dietary requirements from the following list:

• halal
• Hindu
• kosher
• vegan

Cultural/religious dietary requirements			Date
☐	Menu 1 halal: Balinese chicken with spicy sauce	it is Islamic dietary law. In this diet, only halal food is permitted and the food which is prepared according to the cooking principles can be consumed (Chien, & Chi, 2019).	6th September 2022
☐	Menu 2 Vegan: Vegetarian Cheddar Cheese Grits with Black Beans and Avocado	a diet that excludes meat and only includes fruits and vegetables. A vegan diet mainly consists of plant-based foods and excludes all animal products (Chien, & Chi, 2019).	6th September 2022

 

Requirement 4 – Two of the menus or meal plans must address the special dietary requirements of different customer groups

Two of the menus or meal plans must address the special dietary requirements of different customer groups from the following list:

• adolescents
• athletes
• children
• defence forces
• elderly
• health care
• ill or injured
• infants
• international tourists
• nutritional and energy requirements due to physical condition
• people in areas affected by disaster or environmental extremes
• people from different socioeconomic groups
• people in remote areas
• those with weight problems (underweight/overweight/obese).

Different customer groups			Date
☐	Menu 1: low sugar	Vegetarian cauliflower rice skillet meal	6th September 2022
☐	Menu 2: elderly	Berry chicken salad	6th September 2022

Reference

Chien, L., & Chi, S. (2019). Corporate image as a mediator between service quality and customer satisfaction: difference across categorized exhibitors. Heliyon, 5(3), e01307.

Document Title: Research Report Template

Document Subtitle:  SITHKOP004 Develop menus for special dietary requirements

Disclaimer: This work is under copyright and permission is not given to make copies for hire or resale to third parties to use the document for their own or commercial use.   Licenced to: RTO Name: Clayton College RTO NO: 45620 CRICOS No: 03857D RTO Address: Level 6 90 King William Street RTO suburb: Adelaide SA 5000

Developed by: RTO Works validated by Clayton College   Acknowledgement: Thanks to Clayton College staff for their consultation and development work.   Version: Clayton College V1.1

 Research report

1. Culinary characteristics and ingredients of special, cultural and religious diets

Complete the following table by providing a brief description of each diet or regime, the health or other implication of failing to address the special requirement, and one suitable adjustment, replacement or substitute ingredient.

Diet/regime	Description	Health/other implications of failing to address special requirements	Adjustment/replacement/substitute ingredient
Elimination diet	it is the meal plan which removes or avoids certain ingredients or foods so that it can help find the allergies and food which are sensitive.	food allergies	brown rice and gluten-free oats can be used
Macrobiotic diet	It is a low-fat, high-complex-carb, high-fiber diet that emphasizes whole grains & vegetables.	heat issues	beans, nuts, and soup prepared from vegetables can be used.
Fat-free/low fat	the fat-free foods must include .5 grams of fat in each serving and low-fat food should have 3 grams of fat in each serving.	hearing issues and high cholesterol	vegetables and fat-free foods can be used
Fluids only	this diet is the liquid diet. It includes the liquids like broth, water, and plain gelatine.	choking and increase in the risk of heart disease	foods that are blended fully can be used.
Gluten-free	it includes food that contains zero gluten. The food items which include gluten are avoided completely.	celiac diseases	gluten-free foods can be used
Halal	it is Islamic dietary law. In this diet, only halal food is permitted and the food which is prepared according to the cooking principles can be consumed.	religious issues	pork, rice vinegar red, and white wine
High carbohydrate/low carbohydrate	when generally total energy of 45% is intake is considered as high carbs and when 26% of total energy is taken it is considered as low carb.	issues of digestion	more grains can be added to the diet
High or low energy (high or low kilojoule)	food which is high in fat, alcohol or food which contains added sugar is in high kilojoules.	loss of weight or growth is poor	increase in the use of fat products
High or low protein	food like meat or plant-based protein contains high protein and grains. Fruits and vegetables are considered low in protein.	growth is poor	meat products can be included in the diet
High fiber	food that includes more fiber like fruit, plants, and wholegrain is considered high-fiber food.	constipation	in the diet, more fruits can be added
Hindu	it is a diet that includes fruits and vegetables.	religious problems	in the diet, more vegetables can be added
Kosher	from the animal’s kosher meat comes, these animals have spit hooves. For example sheep, goats, and cows.	religious problems	food which is prepared as the Jewish laws can be used
Lacto ovo	a diet that only includes dairy products & eggs from animals. Despite being vegetarian, this diet nevertheless includes dairy and eggs. However, seafood is avoided (Walker, 2018).	religious issues	in the diet, no seafood and meat can be added
Low cholesterol	This diet includes lots of fruits & vegetables, fish with high omega-3 content, and healthy fats while limiting total and saturated fat.	cholesterol problems	in the diet fat, free products can be used
Low gluten	consuming less or no gluten in one’s diet	various allergies	fin the diet flours which are gluten-free can be added
Modified sodium or potassium	Adapting diet to fulfill potassium and sodium requirements	hyperkalemia	foods which low or high in potassium and sodium can be added
Modified texture	a diet that makes use of appropriately chosen, suitable-consistency meals. It includes carefully chosen meals that an individual with dysphagia can chew and manage with ease.	kidney failure	blended foods can be added in diet
Diabetic (type 1 and type 2)/low sugar/sugar free	All meals with added sugar & fruits with natural sugars, such as pears and carrots, must be avoided in a state where the body cannot manufacture or utilize insulin.	eating issues and choking	low carbs can be added to diet
Vegan	a diet that excludes meat and only includes fruits and vegetables. A vegan diet mainly consists of plant-based foods and excludes all animal products.	kidney failure and digestive issues	dishes that have fruits and vegetables
Vegetarian	a diet that excludes meat and only includes fruits and vegetables.	hair loss, and stroke-risk	dishes that have fruits and vegetables

1. Drug-food interactions, food allergies, food intolerances, and cultural and religious dietary sanctions

Complete the following table by providing a brief definition of each of the following terms and providing two examples of each.

Term	Definition	Examples
Drug-food interaction	between the food or beverage or drug, it is a reaction.	1. statins plus grapefruit 2. alcohol plus stimulants
Food allergy	it is a reaction of the immune system which occurs when a certain food is eaten.	1. allergy to the nuts 2. allergy to grains
Food intolerance	when the person faces issues in the digestion of the food after consuming certain foods. When the body is unable to digest the food nicely.	1. lactose intolerance 2. gluten intolerance
Cultural and religious dietary sanctions	every culture and religion has its requirement for food (Walker, 2018).	1. vegan diet 2. halal diet

1. Key health and legal consequences of failing to address special requirements

Complete the following table by providing at least one health and one legal consequence of the following scenarios.

Scenario type	Scenario	Possible consequences
Allergic reaction	A customer orders coffee and cake in a bistro during a busy weekend lunch service. At the time of ordering, they clearly state that they have an allergy to eggs and egg products and check that the cake that they are ordering is egg-free as advertised on the menu. The waiter assures the customer that it is. When the waiter takes the order through to the kitchen, they are careful to communicate to the kitchen staff that the customer has an egg allergy and they write the allergy carefully on the docket. However, when the cake is served, a sauce containing egg protein is added to the plate and it is served to the customer.  The customer suffers an allergic reaction requiring hospitalisation.	Health consequences- it can cause to the allergic reactions     Legal consequences- it can cause imprisonment and fines.
Anaphylaxis	A resident in an aged care facility has a known allergy to tree nuts causing anaphylaxis. The allergy is clearly recorded in the resident’s medical records, in meal plans and as required by all of the legislation. However, there is a change to an ingredient in one of the sauces used in a standard recipe which is not picked up when stock is delivered. The resident unfortunately consumes a tiny amount of the sauce, suffers an anaphylactic reaction and passes away as a result.	Health consequences- it can cause swelling on the certain body parts like face or leg   Legal consequences- it can cause imprisonment and fines.
Food intolerance	A person with a food intolerance to lactose is eating at a new restaurant. They forget to advise the staff about their dietary issue and, when the meal is brought to the table, they notice that it has been topped with cheese. The addition of cheese wasn’t described on the menu. They then advise the staff they have a lactose intolerance and ask them to return the dish to the kitchen and prepare a new one. When the dish comes back to the table, the customer assumes that it is safe for them to eat. The next day, they suffer dietary symptoms similar to having eaten lactose and the only thing that they can put it down to is the meal that they had in the new restaurant. When they contact the restaurant, they discover that the cheese was removed from the top of the dish and the same dish was re-served. The restaurant advises the customer that there may have been some cheese throughout the dish as well.	Health consequences- it can cause the poor digestion     Legal consequences- it can cause imprisonment and fines.

 

 

1. Main customer groups that have special dietary requirements

Complete the following table by providing a brief explanation (one or two sentences) as to the type of special dietary requirements that each of the following groups might have.

Group	Possible special dietary requirement/s
Adolescents	additional intake of calcium, iron, vitamins, zinc, and fiber.
Athletes	carbs up to 45 to 65% protein upt0 30% fat up to 35%
Children	foods that have high energy
Defence forces	supplemental nutritional elements
Elderly	a diet full of vegetables, grains, whole grains, and fruits
Health care	the diet which includes nuts, whole grains, vegetables, legumes, and fruits.
Ill or injured	foods that are rich in protein, fiber, omega 3, and vitamin D
Infants	breast milk
International tourists	allergies from the different food
Nutritional and energy requirements due to physical condition	the right amount of fat, water, carbs, and proteins (Edao Kerissa, 2020).
People in areas affected by disaster or environmental extremes	foods that are rich in protein
People from different socioeconomic groups	healthier habits of foods
People in remote areas	foods that are rich in protein
Those with weight problems (underweight/overweight/obese)	low carbs and low fat

1. Nutrients and their food sources

List two food sources for each of the following nutrients

Nutrient	Food source
Potassium	1.     dried fruits, 2.     beans, lentils, potatoes, spinach, bananas, and avocados
Vitamin C	1.     citrus fruit 2.     broccoli
Protein	1.     lean meat 2.     dairy products
Iron	1.     whole meat pasta and bread. 2.     oats (Desmennu, & Leshi, 2022).

1. Principles of nutrition

Provide brief answers (one or two sentences) to the following questions.

Question	Answer
Describe two factors which can influence food choice.	two factors that can influence the foods choice are- cultural and religious requirement income of the person
List the nine potential allergens which must be highlighted on food labels in Australia	some of the most common allergens are- 1.     tree 2.     nuts 3.     milk 4.     fish 5.     sesame 6.     soy 7.     egg 8.     peanut 9.     wheat
Describe the role and implications of using food additives and preservatives	it provides color and also enhances the taste, it also makes the food aesthetic and food can be preserved for a longer time (Edao Kerissa, 2020).
Describe two potential health implications of food choices	some of the potential health implications are- 1.     undernourished 2.     overweight
Describe the role of good nutrition in avoiding dietary disease	good nutrition helps in the growth and development of children and it also minimizes the chronic diseases risk.
Compare the effects of boiling and steaming on the nutritional value of carrots	boiling carrots can lead to nutritional loss and steaming carrots can least the loss of nutritional value.
Briefly summarise the five Australian Dietary Guidelines. How can they help guide your menu planning?	Five dietary guidelines are- 1.     Plenty of water must be consumed. 2.     Regularly wide variety of nutrional food must be enjoyed from the five food groups. 3.     Foods that contain saturated fat, added sugar, alcohol, and salt should be consumed in limited quantities. 4.     Be food safety aware. 5.     Breastfeeding will be protected, supported, and promoted (Desmennu, & Leshi, 2022). in menu planning, it helps in sustaining good patterns of eating and it also promotes a healthy diet.

Reference

Desmennu, A., & Leshi, O. (2022). Exclusive Breastfeeding, Minimum Acceptable Diet, and Nutritional Status of Children: The Case of Selected West African Countries. Current Developments in Nutrition, 6(Supplement_1), 560-560. Edao Kerissa, T. (2020). NUTRITIONAL STATUS AND ITS EFFECT ON METAHARA SUGAR FACTORY FOOTBALL CLUB OF EAST SHOA ZONE, OROMIA REGIONAL STATE, ETHIOPIA (Doctoral dissertation, Haramaya university). Walker, S. (2018). Nutritional preparation. Sport Health, 36(Apr), 20-23.

Document Title: Dietary Requirements Template

Document Subtitle:  SITHKOP004 Develop menus for special dietary requirements

Disclaimer: This work is under copyright and permission is not given to make copies for hire or resale to third parties to use the document for their own or commercial use.   Licenced to: RTO Name: Clayton College RTO NO: 45620 CRICOS No: 03857D RTO Address: Level 6 90 King William Street RTO suburb: Adelaide SA 5000

Developed by: RTO Works validated by Clayton College   Acknowledgement: Thanks to Clayton College staff for their consultation and development work.   Version: Clayton College V1.1

 Dietary requirements

• Group 1
• Group 2 

Dietary requirements

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

Group 1

• Cultural or religious dietary requirements

Group one is the elderly group and it includes the people who are vegetarian and vegan dietary requirements. In this group some of the people also have diabetes.

• Food intolerances or allergies

Vegetarian people will not consume any meat but they can have cheese, butter, eggs, and milk.

Whereas, people with vegan dietary requirements will not consume products which are originated from animals. In their diet product made from dairy can’t be included (Sebastiani, et al., 2019).

• Eating/dietary trends and regimes

For the vegan some of the food trends are-

Vegan pork, potato milk, vegan seafood, and vegan cakes and bakes are included in their diet.

In the vegetarian diet, there has been an increase in the alternative of meat.

• Nutrition goals

For vegetarian and vegan dietary, there is a need to include the alternative of protein. There is also a need for iron for elderly people and vitamin B12 must be also included in their diet. To prevent bone disease vitamin D and calcium can also be added to their diet (De Rui, et al., 2019).

• Contraindications with medicines

For diabetic people, meals that include sugar should be avoided. Consuming sugar can lead to serious health issues.

• Any other dietary and nutrition needs of the group

Given that they are elders, this group needs a balanced diet that may contain additional protein and carbohydrates to support their everyday activities. In their diet fruits and vegetables must be included more and more nuts can be also added and low-fat milk, or cheese.

• Food restrictions.

Vegetarian- no meat

Vegan- no dairy products or not consumer anything originating from animals

Diabetic- no sugar can be consumed or low sugar

Elderly- alcoholic beverages, Caffeine., uncooked eggs.

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

If the special dietary requirement is being ignored, then it can cause some the problems like-

1. Heart attack
2. Obesity
3. Kidney failure
4. Loss of muscle tone

• A description of the process that you used to gather this information

For gathering the information about this group a form was filled out for each customer and in the form, their dietary requirements and required information were asked.

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

A consultation was done with the dietician and head chef and with them, the dietary requirements of group members were discussed (Sa’pang, et al., 2021).

Group 2

• Cultural or religious dietary requirements

Group two is the adolescent group and in this group, some Muslim students only eat halal meat in their diet, so there is a need to add some of the dishes which have halal meat in their diet (Asnawi, et al., 2018).

• Food intolerances or allergies

In this group, some people have lactose intolerance. In this group, there are some restrictions. It is commonly accepted that this group had health challenges, and various health problems prevailed. The special dietary is supposed to meet all of the unique dietary needs of various kinds of clients and customer groups including the information that none of the recipes should contain any components that could bring on lactose allergies as a result, we set up some lactose-free food and provided lactose-free soy milk for the folks here (García-Algar, et al., 2019).

• Eating/dietary trends and regimes

This group with lactose intolerance must make sure that in their diet enough calcium must be included. Vitamin D can be also helpful for the body and use calcium.

• Nutrition goals

In the group, some people are fitness freaks, so in their diet, they need a good amount of nutrition. There is a need to include more protein in their diet, so there is a need to prepare meals that have a good amount of protein and vitamins in their diet. For protein, meat can be added to their diet (Sergi, et al., 2019).

• Contraindications with medicines

One individual in this group was on HIV medication, so we made sure his food didn’t have any garlic, ginger, or capsicum because these foods can interact with the drug and have major negative health effects. As a result, we prepare a special dish without garlic, ginger, and peppers but with other ingredients and food requirements (Aspiyani, et al., 2021).

• Any other dietary and nutrition needs of the group

Given that they are adults, this group needs a balanced diet that may contain additional protein and carbohydrates to support their everyday activities. Adults customer group are thought to be a hard-working group of people, therefore we need to consider these factors in our menu and make adjustments as necessary.

• Food restrictions.

These groups are adults and hard workers; therefore, their diet shouldn’t contain a lot of fatty foods that could make them obese. As a result, we have eliminated fatty foods from our menu in favor of more protein, vitamins, and minerals (Sukoco, et al., 2018).

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

If the special dietary requirement is being ignored, then it can cause some the problems like-

1. High blood pressure
2. Obesity
3. Strokes and heart disease
4. High cholesterol

• A description of the process that you used to gather this information

For gathering the information about this group a form was filled out for each customer and in the form, their dietary requirements and required information were asked.

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

A consultation was done with the dietician and head chef and with them, the dietary requirements of group members were discussed.

Reference

Asnawi, N., Sukoco, B. M., & Fanani, M. A. (2018). Halal products consumption in international chain restaurants among global Moslem consumers. International Journal of Emerging Markets.

Aspiyani, A., Ronitawati, P., Swamilaksita, P. D., Nuzrina, R., & Sa’pang, M. (2021). ANALYSIS OF MENU PLANNING, CONSUMPTION ENERGY DENSITY RELATIONSHIPS AND FOOD LEFTOVERS OF THE ELDERLY NUTRITIONAL STATUS IN SOCIAL ORPHANS. Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics), 8(2), 80-86.

De Rui, M., Inelmen, E. M., Pigozzo, S., Trevisan, C., Manzato, E., & Sergi, G. (2019). Dietary strategies for mitigating osteosarcopenia in older adults: a narrative review. Aging Clinical and Experimental Research, 31(7), 897-903.

Sebastiani, G., Herranz Barbero, A., Borrás-Novell, C., Alsina Casanova, M., Aldecoa-Bilbao, V., Andreu-Fernández, V., … & García-Algar, O. (2019). The effects of vegetarian and vegan diet during pregnancy on the health of mothers and offspring. Nutrients, 11(3), 557.