SITHKOP012_Dietary_Requirements_Template.docx (2 files merged)

1 SITHKOP012 Develop recipes for special dietary requirements 1 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.

2 SITHKOP012 Develop recipes for special dietary requirements 2 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? It is a dish that is full of nutritional value. It includes less sugar and high protein cooked in less oil preferably olive oil. 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? ➢ Do your research. Find out what restrictions and special requests you get most often at your restaurant. ➢ Revamp your menu. ➢ Dedicate space and tools. ➢ Partner with locals. ➢ Use icons to label specialty diet items. ➢ Have a list of ingredients readily available. ➢ Send out the chef. 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? 1. Do your research. 2. Revamp your menu. 3. Dedicate space and tools. 4. Partner with locals. 5. Use icons to label specialty diet items. 6. Have a list of ingredients readily available. 7. Send out the chef. ➢ Use healthy cooking methods such as steaming, broiling, grilling and roasting. ➢ Cook foods in as little water and for as short a period of time as possible to preserve all water soluble vitamins (Bs and C). ➢ Use a variety of herbs and spices for additional flavor rather than relying on salt alone. Eating a balanced diet 1. eat at least 5 portions of a variety of fruit and vegetables every day 2. base meals on higher fibre starchy foods like potatoes, bread, rice or pasta. 3. have some dairy or dairy alternatives (such as soya drinks) 4. eat some beans, pulses, fish, eggs, meat and other protein. Having too much sugar, salt, or fat in your diet can raise your risk for certain diseases. Healthy eating can lower your risk for heart disease, stroke, diabetes, and other health conditions. A healthy eating plan emphasizes vegetables, fruits, whole grains, and fat-free or

4 SITHKOP012 Develop recipes for special dietary requirements 4 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? It will be communicated to the manager, chef and supervisor as they can guide us in a better way and prepare the dish in a good way. They will be asked about the allergies, dietary requirements What to do when negotiating 1. Be the first to make an offer. Part of being a good negotiator is taking control of the deal. 2. Provide set terms instead of price ranges. 3. Use words wisely while negotiating. 4. Ask open-ended questions and be a good listener. 5. Offer a win-win scenario. 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? 1. Resolve conflicts quickly. 2. Encourage engagement. 3. Promote bottom-up communication. 4. Strive for transparency. 5. Schedule one-on-one meetings. 6. Provide consistent feedback.

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. SITHKOP012 Develop recipes for special dietary requirements 1 This study source was downloaded by 100000872038713 from CourseHero.com on 12-07-2023 00:17:40 GMT -06:00 https://www.coursehero.com/file/194575165/SITHKOP012-Dietary-Requirements-Templatedocx/

low-fat dairy products; includes lean meats, poultry, fish, beans, eggs, and nuts; and limits saturated and trans fats, sodium, and added sugars. 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? 1. Step 1: Start with the Serving Size. 2. Step 2: Compare the Total Calories to Your Individual Needs. 3. Step 3: Let the Percent Daily Values Be a Guide. 4. Step 4: Check Out the Nutrition Terms. 5. Step 5: Choose Low in Saturated Fat, Added Sugars and Sodium. 6. Step 6: Get Enough Vitamins, Minerals and Dietary Fiber 7. Step 7: Consider the Additional Nutrients Food preparation/storage/cooking methodology Describe how the preparation, storage and cooking methods effect the nutrients. Heat diminishes vitamins and phytonutrients (beneficial plant compounds other than vitamins or minerals) in fruits and vegetables. The longer they cook, and the higher the temperature, the greater the nutrient destruction. Even chopping food can begin to erode some of the 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. Alternative cooking methods such as grilling, roasting, steaming, stir-frying or microwaving generally preserve a greater amount of vitamins and other nutrients. What cooking methods did you use? How did you prevent cross contamination? How did you ensure that the dish maintained equivalent nutritional value? Stir frying and grilling To prevent cross contamination: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets. Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine. Ways To Improve The Nutritional Value Of Your Meals 1. Make your plate as colorful as possible. Fruits and vegetables are an essential component of a healthy diet, so make an effort to incorporate them into every meal. 2. Always go for whole grains. 3. Include a serving of protein whenever possible. 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 SITHKOP012 Develop recipes for special dietary requirements 3 This study source was downloaded by 100000872038713 from CourseHero.com on 12-07-2023 00:17:40 GMT -06:00 https://www.coursehero.com/file/194575165/SITHKOP012-Dietary-Requirements-Templatedocx/

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? It will be communicated to the manager, chef and supervisor as they can guide us in a better way and prepare the dish in a good way. They will be asked about the allergies, dietary requirements What to do when negotiating 1. Be the first to make an offer. Part of being a good negotiator is taking control of the deal. 2. Provide set terms instead of price ranges. 3. Use words wisely while negotiating. 4. Ask open-ended questions and be a good listener. 5. Offer a win-win scenario. 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? 1. Resolve conflicts quickly. 2. Encourage engagement. 3. Promote bottom-up communication. 4. Strive for transparency. 5. Schedule one-on-one meetings. 6. Provide consistent feedback. SITHKOP012 Develop recipes for special dietary requirements 4 This study source was downloaded by 100000872038713 from CourseHero.com on 12-07-2023 00:17:40 GMT -06:00 https://www.coursehero.com/file/194575165/SITHKOP012-Dietary-Requirements-Templatedocx/ Powered by TCPDF (www.tcpdf.org)