SITHKOP004 develop menus for special dietary requirements

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Take a look at the performance evidence for this unit on the previous page and this will form the basis of the assignment.

You may choose your own scenarios, menus and meal plans or you may choose six of the following scenarios; but they must meet the requirements of the performance evidence:

Six different menus or meal plans.
At least two of those menus or meal plans must be for cultural or religious requirements.
Evaluate the menus or meal plans by collecting two types feedback

Scenarios 1

Develop a menu or meal plan for a 20-year-old professional football player, state the types of foods and meals they should eat and the types of foods they should not eat and state the reasons and benefits. Do a standard portion cost on at least one dish.

Timing of when the players eat is really important, so making sure that they've eaten the main meal about an hour and half to two hours before they train or play a game to make sure they actually fuel themselves with carbohydrates and protein.

And then the timing straight after training, which is within 30 minutes after to get in fluid, carbohydrates to absorb and protein for muscle growth and repair.

For the meals and snacks itself, the importance lies in having the perfect balance of carbohydrates, protein and fat.

They do not want to make the carbohydrate load too high. They think that's where people misunderstand, that the players need masses.

Some examples for high protein and calories food:

Nuts & Seeds (Macadamia Nuts) (718 calories/100g)

(Peanut Butter) (590 calories/100g)

Chocolate (Dark 70-85% Cacao) (598 calories/100g)
Avocados (160 calories/100g)
Meat (Beef Brisket, Cooked) (358 calories/100g).

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Breakfast

Ham and mushroom omelette

Sweet potato hash, spinach and scramble eggs.

Blueberry, almond and banana smoothie

Guavas

Pumpkin soup with multi-grain bread

Roasted salmon fillet served with blenching green beans pesto sauce.

Sweet potato and onion tart

Strawberry Banana Smoothie.

Baked avocado, pumpkin and eggs

Honey toasted apple cinnamon granola

Burrito with avocado black-bean salsa

Greek yogurt with mixed berries

Spinach and tomato crepes

Quinoa porridge

Frittata muffin

Greek yogurt parfait with granola

Mixed berries with cream smoothie

Mix vegetable omelette and avocado

Scramble eggs with brown bread

Smoked salmon and avocado with toast

Quinoa pancake

Banana and apple smoothie

Soft baked eggs

Green smoothie

Tuna, avocado and oatmeal salad

Dark chocolate, banana, rye loaf

Turkey burger and beetroot relish

Sticky malt loaf

Thai squash and pineapple curry

Apple juice

Lunch

Beetroot, chicken and potato salads

Spicy Mexican beef and rice

Strawberry, mango and apple smoothie.

Apple and mango juice

Stir-fried prawn with vegetables and serve with brown rice.

Pancake with Greek-yoghurt, blueberries, and banana.

Ham, cheese and tomato omelette with brown bread

Apricot and peach

Lasagne

Big cheeseburger and chips

Cranberry and raspberry smoothie

Chocolate brownie cake

Bolognese spaghetti

Feta and tomato omelette

Vegetable tagine with chickpeas and raisin

Chocolate milkshake with protein

Thai prawn, ginger and spring onion stir-fry

Warm chicken salad

Tuna and turkey and avocado wrap

Dried fruit

Tuna, asparagus and white bean salad

Honey muesli with raspberries and hazelnuts

Steak and seeded bread with mixed salad

Oranges juice

Beetroot and chicken potato salad

Bean and smoked leg ham soup

Cheese Steak Burrito

Mixed berries smoothie

Snack

Pineapple and mango salads

Yogurt

Orange juice.

Cereal with almond milk.

Banana or avocado

Water

Dried nuts

Apples and avocado

Mango juice

Blueberry with Greek yogurt

Water melon and passion fruit

Water

Oats porridge

Dark chocolate

Almond milk

Sweet potato brownie

Peanut butter with brown bread

Pineapple and mango

Dried fruits

Avocado and tuna sushi

Apple juice

Dinner

Cauliflower soup.

Pesto pasta with chicken, asparagus and peas.

Thai spiced turkey and quinoa

Avocado, apple and mango smoothie.

Chicken Caesar salads

Multi-grain spaghetti and sausage meatballs.

Chicken with rice and peas, corn on the cob

Mango and pineapple juice

Roasted chicken, sweet potato wedges and broccoli

Beef stir- fry with eggs noodles

Pesto pasta with roasted chickpeas

Strawberry with Greek yogurt smoothie

Large pizza

Salmon fillet with salsa salad

Mixed bean and brown rice

Guavas juice

Thai green curry with scallop and prawn

Quinoa and veggie salad

Banana and blueberry waffle

Mixed berries smoothie

Salmon, tofu and broccoli on brown rice

Lasagne

Chicken noodle soup

Banana with Greek-yogurt smoothie

Beef steak with mushroom sauce

Mash potato

Chicken Caesar salad

Apple juice

Spaghetti Bolognese			portion no:		4
Item	Specification	Weight kg/l/Unit		Cost per kg/l/Unit		Actual cost
1	onion	1.000	each	$0.50	each	$0.50
2	garlic	0.100	kg	$10.00	kg	$1.00
3	olive oil	0.200	kg	$3.50	kg	$0.70
4	lean minced beef or chicken	0.500	kg	$11.20	kg	$5.60
5	dried herb	0.020	l	$17.00	l	$0.34
6	tomatoes	3.000	each	$1.00	each	$3.00
7	celery	0.030	l	$8.00	l	$0.24
8	carrot	0.300	kg	$5.00	kg	$1.50
9	tomato paste	0.300	kg	$10.00	kg	$3.00
10	black pepper	0.050	kg	$20.00	kg	$1.00
11	pasta	0.600	kg	$5.00	kg	$3.00
				Total Cost		$21.88
				Portion Cost		$5.47

Feedback form: Meal plan for Football player 20 years old

Feedback form 1 ( from customer)	YES/NO
1. Do you agree with the quality of the meals provide	Yes
2. Are you happy with the information put on the menu	Yes
3. Do you like the dessert on the menu	Yes
4. The food tasty and flavorful		No
5. The food provides enough energy	Yes
6 The meal plan enough nutrition for body	Yes

Feedback form 2 ( from service staff)
1. The menu is suitable for a football player	Yes
2. The menu has a good variety of food	Yes
3. The food had presented nice		No
4. The menu is serve with the good temperature( hot/cold/warm)	Yes
5. Do you think the breakfast has serve nice	Yes

Scenarios 2

Develop a menu or meal plan for a person of the Muslim faith, state the types of foods andmeals they should eat and the types of foods they should not eat and state the reasons and benefits. Do a standard portion cost on at least one dish.

It contains one or more of these ingredients: lamb, chicken, fish, eggs, vegetables, fruit and dairy products. It does NOT contain pork, alcohol, or non-Halal prepared meats.

	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Eggs dropped in an Onion base	Rice with Lentils, served with a Tamarind	Ground Beef of all sorts	Fried Okra	Fried Goat Brains	Tomato base chutney	Eggs curry
Lunch	Meatballs in curry Soup with Oxtail Fried Beef with Pepper sauce	Fried Chicken with Turmeric Fried spring Rolls with peanut sauce Fruits	Fried Beef Kale Omelette Fried Mixed Vegetable with seafood	Fried Chicken with chili Steamed Fish with Noodle Tom yam with Sea Food	Khmer spicy soup beef Fried Vegetable with seafood Fruits	Fried Chicken with ginger Fried Tofu with bean sprout and green vegetable Omelette	Fresh Spring Rolls with Prawn and Peanut sauce Deep Cooked Beef with Bread Fruits
Dinner	Chicken biryani	Garlic mustard fish fillet	Beha fry	Pesto chicken and pumpkin spaghetti	Butter chicken on rice	Rosemary lamb shank braised in red wine with mash potato	Lamb pilaf

Fried Mixed Vegetable with seafood			portion no:		4

Item	Specification	Weight kg/l/Unit		Cost per kg/l/Unit		Actual cost
1	onion	1.000	each	$0.50	each	$0.50
2	garlic	0.100	kg	$10.00	kg	$1.00
3	olive oil	0.200	kg	$5.00	kg	$1.00
4	spring onion	0.050	kg	$4.00	kg	$0.20
5	broccoli	0.020	l	$2.00	l	$0.04
6	tomatoes	2.000	each	$1.00	each	$2.00
7	celery	0.030	l	$1.00	each	$0.03
8	carrot	0.200	kg	$5.00	kg	$1.00
9	white fish	0.300	kg	$10.00	kg	$3.00
10	squid	0.500	kg	$20.00	kg	$10.00
11	prawn	0.500	kg	$20.00	kg	$10.00

				Total Cost		$28.77
				Portion Cost		$7.19

Feedback form: Meal plan for a Muslim People

Feedback form 1( from customer)	YES/NO
1. The menu has a good variety of item	Yes
2. The food is hot and fresh	Yes
3. The quality of the food was excellent	Yes
4. The food tasty and flavorful		No
5. The food provides enough energy	Yes
6 The meal plan enough nutrition for body	Yes

Feedback 2( from customer and health support)

	Questions content ( from nutrition guides)	Always	Sometimes	Never
1	The menu includes a variety of bright and attractive colors	yes
2	The menu includes a variety of textures	yes
3	The menu includes a variety of preparation methods		yes
4	The menu includes of the hot and cold foods	yes
5	The menu includes a variety of flavors	yes
6	The menu includes of the garnishes for the menu items	yes
7	The menu includes a variety of choices		yes

Scenarios 3

Develop a menu or meal plan for a Kosher, state the types of foods andmeals they should eat and the types of foods they should not eat and state the reasons and benefits. Do a standard portion cost on at least one dish:

Certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs and milk of the forbidden animals. Of the animals that may be eaten, the birds and mammals must be killed in accordance with Jewish law. All blood must be drained from meat and poultry or broiled out of it before it is eaten. Certain parts of permitted animals may not be eaten. Fruits and vegetables are permitted, but must be inspected for bugs (which cannot be eaten). Meat (the flesh of birds and mammals) cannot be eaten with dairy. Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy. (According to some views, fish may not be eaten with meat). Utensils (including pots and pans and other cooking surfaces) that have come into contact with meat may not be used with dairy, and vice versa. Utensils that have been exposed to non-kosher food may not be used with kosher food. This applies only where the contact occurred while the food was hot. Grape products made by non-Jews may not be eaten.

	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Baked eggs in avocado boats	Poached eggs on brown bread	Polenta with feta and scallions	Smoked salmon benedict on brown butter hollandaise	Latke waffle with hot tea	Fried eggs and chees potato pancake sliders	Mash avocado on toast with pomegranate seeds
Lunch	Creamy spinach shakshuka Sweet and sour meatball on rice Pumpkin mug cake	Spicy beans salsa Grilled lamb with brown sugar glaze Challah and cinnamon on toast	Avocado, tomato and mango salsa Braised balsamic chicken Pomegranate and mango smoothie	Quinoa and black bean Baked honey mustard chicken French toast casserole	Coconut and tofu curry on rice Baked Dijon salmon Apple juice	Arugula and asparagus salad Lemon garlic tilapia Almond and orange muffin	Greek salad Chicken and red wine sauce Strawberry smoothie
Dinner	Slow cook beef chuck with mash potato	Braised chicken	Pesto pasta with chicken	Garlic and ginger chicken stir-fry on rice	Grilled tuna steaks	Beef pot roast	Spicy chicken breast

Braised Chicken			portion no:		4
Item	Specification	Weight kg/l/Unit		Cost per kg/l/Unit		Actual cost
1	skinless, boneless chicken	1.000	kg	$0.50	kg	$0.50
2	garlic salt	0.050	kg	$10.00	kg	$0.50
3	onion	0.200	kg	$5.00	kg	$1.00
4	olive oil	0.050	kg	$5.00	kg	$0.25
5	balsamic vinegar	0.020	l	$2.00	l	$0.04
6	spring onion	1.000	each	$2.00	each	$2.00
7	black pepper	0.050	kg	$20.00	kg	$1.00
				Total Cost		$5.29
				Portion Cost		$1.32

Feedback form: Meal plan for person with kosher disease

Feedback form 1( from customer and health supporter)	YES/NO
1. The food provides enough energy	Yes
2. The menu has a good variety of items	Yes
3. The quality of the food was excellent	Yes
4. The food is tasty and flavorful		No
5. Employees are patient when taking your order	Yes
6. My food order was correct and complete		No

Feedback form 2 ( from customer)	Answer
Do you like the items on the menu	Yes, I do but I hope you can make it more and put more vegetable on the menu.
Does the food taste nice?	Yes, It is.
How do you think about the quality of the food	I think it is really good.
How do you think about the garnishes for the menu items	It looks really attractive and colourful.

Scenarios 4

Develop a menu plan for person with coeliac disease (gluten-free), state the types of foods andmeals they should eat and the types of foods they should not eat and state the reasons and benefits. Do a standard portion cost on at least one dish.

Who are allergic or intolerant to gluten (a protein of wheat, barley, oats, or rye). It contains one or more of these ingredients: dairy products, fresh vegetables, salads, fruit, fish, lean meats, and rice. It does NOT contain bread, sauces, pasta, custard, cakes, chocolates, rolls, or crackers.

	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Spinach and roasted tomato omelette	Berries and hot cereal	Gluten-free waffle	Gluten-free bagels	Sausage and mushroom muffin	Burrito	Smoked salmon and cream cheese on bagel
Snack	Crackers snack	Hard boiled eggs	Dried apricot and almonds	Tropical yogurt parfait	Peanut butter and apple slices	Granola bars	Peanuts and raisin
Lunch	Turkey chilli and corn bread	Taco salad	Falafel	Lemongrass beef salad	Tuna salads	Turkey lettuce wrap	Mediterranean quinoa salad
Snack	Mixed berried smoothie	Peanuts butter and banana	Cereal	Nachos	Popcorn and string cheese	Mixed nuts	Stuffed quesadilla
Dinner	Baked pasta lasagne	Balsamic chicken glaze with mushroom Garlic mashed cauliflower	Steak with yams and zucchini	Salmon glazed with honey	Pork loin with garlic and rosemary	Mac and cheese	Tofu stir-fry
Snack	Peanut butter cookies	Popcorn balls	Low fat vanilla ice-cream	Cookie truffles	Coconut chia puddings	Dried fruits	Dark chocolate covered almonds

Taco salad			portion no:		4
Item	Specification	Weight kg/l/Unit		Cost per kg/l/Unit		Actual cost
1	lean ground beef	1.000	kg	$10.00	kg	$10.00
2	taco seasoning mix	0.100	l	$10.00	l	$1.00
3	chilli beans	0.020	kg	$5.00	kg	$0.10
4	French dressing	0.080	l	$10.00	l	$0.80
5	iceberg lettuce	1.000	each	$4.00	each	$4.00
6	fresh capsicum	2.000	each	$2.00	each	$4.00
7
				Total Cost		$19.90
				Portion Cost		$4.98

Feedback form: Meal plan for person with coeliac disease

Feedback form 1	YES/NO
1. The food provides enough energy	Yes
2. The menu has a good variety of items	Yes
3. The quality of the food was excellent	Yes
4. The food is tasty and flavorful		No
5. Employees are patient when taking your order	Yes
6. My food order was correct and complete		No

Feedback form 2
1. Do we need storage more ingredients	Yes
2. Do we has a lot of suppliers at moment		No
3. Enough staff to do the meal plan	Yes
4. Ordering food is easy to prepare in this season	Yes
5. The meal plan is easy to implement		No
6. The menu has a good variety of items	Yes

Scenarios 5

Develop a menu or meal plan a man on a low fat diet, state the types of foods andmeals they should eat and the types of foods they should not eat and state the reasons and benefits. Do a standard portion cost on at least one dish.

Eatplenty of plantfoods(such as whole-grain products, fruits, andvegetables) and a moderate amount of lean andlow-fat, animal-basedfood(meat and dairy products) to help control yourfat, cholesterol, carbs, and calories.

Who need to minimise their intake of fatty foods. It contains one or more of these ingredients: margarine, cottage cheese, egg whites, boiled rice, potatoes, lean meats, fish, wholegrain bread, cereals, and fresh fruit.

Foods should avoid:

It does NOT contain milk, cream, fat, cheese, egg yolks, or fatty meats.

Limit total intake of fats and oils.

Avoid butter, stick margarine, shortening, lard, palm and coconut oils.

Limit mayonnaise, salad dressings, gravies and sauces, unless they are homemade with low-fat ingredients.

Limit chocolate.

	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Muesli Skinny milk Tinned apricot	Cottage cheese, honey and banana with brown bread	Wholegrain cereal with skinny milk Peaches	3 slides of raisin toast banana smoothie	Wholegrain cereal flakes Skinny milk Banana	Fruits cereal with skinny milk Strawberry smoothie	Multigrain toast with avocado and poached eggs, grill tomato
Lunch	Tuna with green salads wrap Low-fat yogurt	Salmon potato cake, spinach with sweetcorn salad	Ham, cheese and salad sandwich	Salmon and avocado sushi Hot chocolate with skinny milk	Pumpkin and chickpea salad	Wholemeal pita wrap with roasted beef Green salad	Chicken, lettuce and mayo sandwich Low-fat yogurt
Snack	2 boiled eggs	Low-fat Greek yogurt topped with oats	Almonds	Dried apricot	Fresh fruits	Can of tuna with whole wheat crackers	Vegetable sticks
Dinner	Sweet potato and asparagus and bean salad with wholemeal bread Low-fat yogurt with mixed berried	Grilled lemon chicken wrap Green salad Low-fat ice-cram with apple	Salmon and chickpea salad Low-fat yogurt with rockmelon	Lean steak, potato and steam vegetables Fruit platter	Spaghetti bolognaise Green salad Low-fat yogurt	Chicken, rocket and leek risotto Peaches	Tofu, vegetable and cashew stir-fry with hokkien noodles Banana smoothie

Salmon and chickpea salad			portion no:		4

Item	Specification	Weight kg/l/Unit		Cost per kg/l/Unit		Actual cost
1	red onion	1.000	each	$0.50	each	$0.50
2	chickpea	0.500	kg	$10.00	kg	$5.00
3	red radishes	0.050	kg	$4.00	kg	$0.20
4	Lebanese cucumber	0.200	kg	$5.00	kg	$1.00
5	baby spinach	1.000	each	$1.50	each	$1.50
6	salmon	0.500	kg	$25.00	kg	$12.50
7	lemon	0.050	kg	$5.00	kg	$0.25
				Total Cost		$20.95
				Portion Cost		$5.24

Feedback form: Meal plan for person with low fat diet

Feedback form 1 (from customer)	YES/NO
1. The food provides enough energy	Yes	No
2. Were the food delicious	Yes
3. The quality of the food was excellent	Yes
4. The food is tasty and flavorful		No
5. Do you like the flavor on the main meals?	Yes
6. Were your food order was correct and complete?		No

Feedback form 2 ( from staff)
1. Do we need storage more ingredients	Yes
2. Do we has a lot of suppliers at moment		No
3. Enough staff to do the meal plan	Yes
4. Ordering food is easy to prepare in this season	Yes
5. The meal plan is easy to implement		No
6. The menu has a good variety of items	Yes

Scenarios 6

Develop a menu or meal plan for a vegan vegetarian, state the types of foods andmeals they should eat and the types of foods they should not eat and state the reasons and benefits. Do a standard portion cost on at least one dish.

It is usually aromatic and spicy, and incorporates flavours from the Indian sub-continent. It contains one or more of these ingredients: all types of vegetables, fresh fruit. It does NOT contain any type of meat, fish or eggs and dairy products.

	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Cinnamon apple oatmeal	Fruit cereal	Oatmeal with fruits	Costa Rican beans with brown rice	Pears and banana Almond milk	Lettuce, tomato, avocado and mushroom wraps	Oatmeal with fruit
Lunch	Pumpkin soup with wholemeal bread	Thai beef salad	Cauliflower soup with multigrain bread	Chickpeas salad roll	Stir-fried chines lettuce with broccoli and tofu with soy sauce	Potato and cauliflower curry	Balsamic zucchini sandwiched
Snack	Slices capsicum and hummus	Apple and carrots with rice cake	Popcorn Coconut water	Red pepper hummus with pita and veggies	Berries	Oranges and raisins	Banana
Dinner	Barbeque Portobello’s mushroom with quinoa pilaf	Lentil artichoke stew	Steamed vegetables with tofu a side	Asparagus, corn and peas pasta	Zippy yams and bok choy and brown rice	Chocolate mousse Mango and banana	Sweet potato lentil chilli and kick kale

Chocolate mouses			portion no:		4
Item	Specification	Weight kg/l/Unit		Cost per kg/l/Unit		Actual cost
1	dark choccolate, chopped	0.300	kg	$10.00	kg	$3.00
2	eggs	3.000	each	$0.30	each	$0.90
3	Caster sugar	0.055	kg	$4.00	kg	$0.22
4	cocoa powder	0.005	kg	$20.00	kg	$0.10
5	thicken cream	0.300	l	$5.00	l	$1.50
6	grated chocolate	0.050	kg	$10.00	kg	$0.50
				Total Cost		$6.22
				Portion Cost		$1.56

Feedback form: Meal plan for a vegan vegetarian:

Feedback form 1 ( from customer)	YES/NO
1. The food provides enough energy	Yes
2. The menu has a good variety of items	Yes
3. The quality of the food was excellent	Yes
4. The food is tasty and flavorful		No
5. Employees are patient when taking your order	Yes
6. My food order was correct and complete		No

Feedback form 2 ( from staff)
1. Do we need storage more ingredients	Yes
2. Do we has a lot of suppliers at moment		No
3. Enough staff to do the meal plan	Yes
4. Ordering food is easy to prepare in this season	Yes
5. The meal plan is easy to implement		No
6. The menu has a good variety of items	Yes

SITHKOP004 develop menus for special dietary requirements

SITHKOP004 develop menus for special dietary requirements Assessment 1

SITHKOP004 develop menus for special dietary requirements Activities

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