SITHKOP004 – Dietary requirement – Meal plan example – Vegetarian… 1 answer below »

SITHKOP004 – Dietary requirement – Meal plan example – Vegetarian…
1 answer below »SITHKOP004 – Dietary requirement – Meal plan example – Vegetarian
Name of dish Rationale/merits(why has the customer chosen this option) How does the dish meet customer needs? Entree – Mushroom Arancini balls
LIST ALL INGREDIENTS HERE He may be an active person, it is a substantial entree & contains carbs for slow release of energy. Contains Vitamin C /Vitamin D-
Calcium16mg1%
Iron1.86mg10%
Potassium55mg1%
Vitamin A13mcg1%
Vitamin C0mg0%
A meal plan consists of 3 courses for each dietary requirement
Special dietary requirements
This menu caters for the following special dietary requirements:
Dishes Menu 1 – Vegetarian
List the dishes/meals for this meal plan/menu. Explain your rationale for selecting each menu item – what are its merits? How does each dish address the special dietary requirements of the customer? Name of dish Rationale/merits How does the dish meet customer needs? Entree Mains Dessert
Special dietary requirements
This menu caters for the following special dietary requirements:
Dishes Menu 2 – Ovo Lacto vegetarian
List the dishes/meals for this meal plan/menu. Explain your rationale for selecting each menu item – what are its merits? How does each dish address the special dietary requirements of the customer? Name of dish Rationale/merits How does the dish meet customer needs?
Special dietary requirements
This menu caters for the following special dietary requirements:
Dishes Menu 3 – Low carbohydrate
List the dishes/meals for this meal plan/menu. Explain your rationale for selecting each menu item – what are its merits? How does each dish address the special dietary requirements of the customer? Name of dish Rationale/merits How does the dish meet customer needs?
Special dietary requirements
This menu caters for the following special dietary requirements:
Dishes Menu 4 – High Carbohydrate
List the dishes/meals for this meal plan/menu. Explain your rationale for selecting each menu item – what are its merits? How does each dish address the special dietary requirements of the customer? Name of dish Rationale/merits How does the dish meet customer needs?
Special dietary requirements
This menu caters for the following special dietary requirements:
Dishes Menu 5 – Gluten free / Coeliac
List the dishes/meals for this meal plan/menu. Explain your rationale for selecting each menu item – what are its merits? How does each dish address the special dietary requirements of the customer? Name of dish Rationale/merits How does the dish meet customer needs?
Special dietary requirements
This menu caters for the following special dietary requirements:
Dishes Menu 6 – Mediterranean Diet
List the dishes/meals for this meal plan/menu. Explain your rationale for selecting each menu item – what are its merits? How does each dish address the special dietary requirements of the customer? Name of dish Rationale/merits How does the dish meet customer needs?
Variety
Describe how this menu/meal plan includes variety. How have you included a combination of foods to meet the macro and micronutrient requirements of your customer/s?
Health
Describe how the combination of dishes or foods that you have chosen will promote the good health of the customer/s identified in Step 2. How have you selected dishes specific to their needs which will reduce the incidence of diet related health or wellbeing problems?
Choice
Describe how you have ensured that your menu/meal plan provides sufficient choice to your customer/s.
Food preparation/cooking methodology
Document the food preparation or cooking method for each dish or item on the menu or meal plan to maximise the nutritional values of the food. Explain your choices. Use correct culinary terminology.
Consultation
Discuss your potential menu/meal plan with a colleague (for the purposes of this assessment, that might be another person from the group that you work with in your training kitchen). Describe your discussion – what feedback did the person you met with provide? Did they give you ideas about how your menu/meal plan could be improved? Did you incorporate their feedback and how? If you didn’t take their advice on board, why not?
Document your final menu/meal plan
Document your final menu/meal plan. Ensure that you use correct culinary terminology.
Costing
Use Excel, an equivalent spreadsheet package or specialised software package to cost each menu item by: itemising the components of each dish on the menu calculating the expenditure items to determine the production costs (expenditure items should include ingredients, labour, operational costs of the kitchen, wastage) calculating portion yields and costs assessing the cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield. Don’t forget to attach your costings spreadsheets when you submit your work.
The name of the costing file for this menu is: __________________________________________
Gathering feedback
Gather at least two types of feedback from your customer group about this menu. You must select the two feedback methods from this list:
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.
Links for SITHKOP004 – Research project
Elimination Diet – https://www.precisionnutrition.com/elimination-diet
Macrobiotic Diet – https://health.usnews.com/best-diet/macrobiotic-diet
Low fat –
Fluid diet – https://medlineplus.gov/ency/patientinstructions/000206.htm
Gluten free – https://www.coeliac.org.au/gluten-free/
Halal – https://www.icv.org.au/about/about-islam-overview/what-is-halal-a-guide-for-non-muslims/
Low Carb – https://www.gisymbol.com/low-carbohydrate-diets/
High/ low protein – https://www.heartfoundation.org.au/healthy-eating/food-and-nutrition/protein-foods
https://www.heartfoundation.org.au/heart-health-education/protein-and-heart-health
Hindu diet – https://www.livestrong.com/article/509567-the-hindu-diet/
Kosher – https://www.healthline.com/nutrition/what-is-kosher#definition
Lacto-Ovo-Vegetarian Diets – https://www.healthline.com/nutrition/lacto-ovo-vegetarian-diet
Low Cholesterol – Five ways to lower cholesterol (heartfoundation.org.au)
Low Gluten – https://healthfully.com/421992-low-gluten-diet.html
Modified Sodium / Potassium – http://www.cvtoolbox.com/downloads/diets/potassium_eating_plan_2010.pdf
Modfied foods – https://www.flavourcreations.com.au/about-us/whos-it-for/texture-modified
Vegan – https://www.healthline.com/nutrition/vegan-diet-guide
Drug interactions – https://www.nps.org.au/consumers/understanding-drug-interactions#mixing-grapefruit-with-medicines
Food allergy – https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/food-allergy-and-intolerance
Accessed 3/3/2022
Assignment work – Student task: Describe how you gathered feedback on this menu. What method did you use? What feedback did you gather? How did you incorporate the feedback? Summarise the changes that you made
Research report- SITHKOP004 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 Macrobiotic diet Fat-free/low fat Fluids only Gluten free Halal High carbohydrate/llLow carbohydrate High or low energy (high or low kilojoule) High or low protein High fibre Hindu Kosher Lacto ovo Low cholesterol Low gluten Modified sodium or potassium Modified texture Diabetic (type 1 and type 2)/low sugar/sugar free Vegan
Vegetarian

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 1.
2. Food allergy 1.
2. Food intolerance 1.
2. Cultural and religious dietary sanctions
1.
2. 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 Health consequences
Legal consequences
Anaphylaxis Health consequences
Legal consequences
Food intolerance Health consequences
Legal consequences
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 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) Nutrients and their food sources
List two food sources for each of the following nutrients Nutrient Food source
Potassium Vitamin C Protein Iron Principles of nutrition
Provide brief answers (one or two sentences) to the following questions. Question Answer Describe two factors which can influence food choice. List the nine potential allergens which must be highlighted on food labels in Australia Describe the role and implications of using food additives and preservatives Describe two potential health implications of food choices Describe the role of good nutrition in avoiding dietary disease Compare the effects of boiling and steaming on the nutritional value of carrots Briefly summarise the five Australian Dietary Guidelines. How can they help guide your menu planning?
Attachments: 2823-2-165412….docx2823-1-165412….docx2823-3-165412….docx2823-5-165412….docx2823-4-165412….docxJun 18 2022 11:49 AM

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