SITHKOP012 Dietary Requirements Template_V1.1
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Australian Institute of Management *
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2204
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Health Science
Date
Jan 9, 2024
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docx
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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:
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religious dietary requirements
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food intolerances or allergies
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eating/dietary trends and regimes
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nutrition goals
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contraindications with medicines
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any other dietary and nutrition needs of the group
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food restrictions
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customer preferences and aversions.
You should also include in your summary:
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a description of the health consequences of ignoring the special dietary requirements of the people in the group
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a description of the process that you used to gather this information
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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
Dietary Requirements Template| V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Bayside International College
Provider Code: 45215 | CRICOS Provider Code 03630A Page 1
of 3
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 dinner that was selected fulfils the client's strict dietary needs and incorporates all of the Hindu feasts. In addition, measures will be taken to lower the sugar content in order to accommodate the customer's Type 1 diabetes. Benefits of this recipe include its cultural importance, range of tastes, and customization to meet customer demands.
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.
Foods that can be modified to contain less sugar were the subject of study on traditional Hindu cuisine in order to create a recipe that meets the unique demands of the customer. Cookbooks, reputable websites, and conventional recipe sources were suggested resources for rational choices.
What cooking methods did you use? How did you prevent cross contamination? How did you ensure that the dish maintained equivalent nutritional value?
The customer's dietary requirements and the goods' suitability for a Hindu diet were taken into account. Foods from all five nutritional groups—grains, vegetables, natural goods, dairy products, plant-based substitutes, and proteins—were chosen to be included. The customer has Type 1 Diabetes, thus low-sugar or sugar-free options were taken into account to meet his dietary requirements.
We selected meals from a variety of dietary categories to provide a suitable ratio of nutrients. This included lean meats or vegetable-based replacements, whole grains, a range of fruits and vegetables, dairy products, and plant- or dairy-based calcium supplements. The dish provided a variety of nutrients, mineral content, fibre, and important macronutrients by utilising a variety of components.
Consultation
SITHKOP012 - Develop recipes for special dietary requirements
Dietary Requirements Template| V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Bayside International College
Provider Code: 45215 | CRICOS Provider Code 03630A Page 2
of 3
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?
The customer or the person in charge of providing the information was promptly informed of the client's dietary limitations. It was critical to communicate well and concisely in order to comprehend the client.
SITHKOP012 - Develop recipes for special dietary requirements
Dietary Requirements Template| V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Bayside International College
Provider Code: 45215 | CRICOS Provider Code 03630A Page 3
of 3
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