Menu for Special Dietary Requirements - Research Proposal Example

Assev SECTION 1: 1. Research emerging diet trends Research a contemporary/emerging dietary trend or regime and answer the following questions: i. What is the dietary trend you have chosen? Foods with a Mediterranean influence have been increasing in popularity all over the globe. The popularity has been increasing both at a household level and at a commercial level in restaurants. ii. Provide at least two sources you used to seek this information (only one can be web based) http://www.1weekdiets.com/mediterranean-diet/2/ Greco-Conte, Ortensia. The Goodness and Best-Kept Secrets of Mediterranean Food: Slow Down the Ageing Process. Bloomington, IN: Balboa Press, 2013. Print. Helstosky, Carol. Food Culture in the Mediterranean. Westport, Conn: Greenwood Press, 2009. Print. iii. What are the strengths of this dietary trend or regime? The foods that include fruits, vegetables olive oil and seafood is known to contain high amount of fibre content that helps in reducing fluctuations in the blood sugar level and also enables in slowing down the digestion thus protecting against type 2 diabetes. The use of red wine that is heavily encouraged in a Mediterranean diet is associated with improving the ability of body to fight heart disease and cases of stroke. The Mediterranean meals that encourage the use of naturally available foods such as fruits and vegetables instead of chemically processed foods make it less expensive than the later. iv. What are its weaknesses? The tests on the health benefits brought about by consumption of Mediterranean diets have been done alongside other physical activities thus failing to provide a neutral ground for comparison with other diets. The meal is known to contain lot of fat but in an unsaturated form. The diet also encourages drinking of wine in moderate amounts that can be hazard if excess amount is consumed. v. Would this dietary trend or regime be suitable for a child? Why? Why not? The regime is also favourable for children as it reduces the intake of processed meat, baked goods and sweets. It encourages the consumption of fresh food that is rich in vegetables and fruits and cereals. It provides lots of nutrients including carbohydrates, proteins and vitamins that are essential for early childhood development. It is also healthy by reducing the intake of saturated fats that have increased the prevalence of obese and overweight children in the United States, Canada and Europe. vi. Would this dietary trend or regime be suitable for a pregnant or lactating woman? Why? Why not? Consuming healthy foods during pregnancy and while lactating is essential for both the woman and the child development and that can be enhanced through the consumption of Mediterranean meals. Several studies have identified the importance brought about by such consumption patterns including lowering the risk of child having allergies, and complications during delivery. The meals consumed by breastfeeding mothers should contain nutrients essential for both the mother and the child. A Mediterranean diet help provide the required nutrients whereas avoiding the overdose on calories. The variety of protein provided from consuming and white meat and increase formation of milk essential for lactating women. vii. Would this dietary trend or regime be suitable for an older Australian? Why? Why not? Older adults are known to be vulnerable to many conditions including Alzheimer’s disease, Parkinson’s disease and the weakening of the muscles. Aging is not a contributing factor as many believe. The association is due to weakening immunity. Consumption of Mediterranean diet is known to regulate the blood sugar level whereas improving the concentration in the body. This in turn helps in reducing the risk an elderly patient is exposed to Alzheimer’s disease. The consumption of the Mediterranean meals is also believed to help in reducing the risk of Parkinson disease making it suitable for consumption by the elderly. The disease is caused by increase in oxidative stress. Taking meals with antioxidants, such as those with a Mediterranean influence help in reducing the risk by an estimated half. Type 2 diabetes is also common among the elderly, and these meals helps in reducing the chances of one being affected through slowing the digestion hence preventing the fluctuations in the blood sugar. Another important value that the meal provides to the aged is by containing a wide range of nutrients that helps in strengthening the body muscles. The strong muscles in turn help in ensuring that the aged remain active even in their old age. The diet is also greatly associated with increasing longevity that suits it for adoption by the aged. The low amounts of saturated fats that results in lowered cholesterol levels helps maintain a healthy body hereby reducing the risk of a person suffering from circulatory diseases. It also helps maintain the brain in a healthy condition by protecting from free radicals. viii. Would this dietary trend or regime be suitable for an athlete? The dietary regime is important for athletes as it does not only involve the type of food consumed but also the lifestyle adopted. The diet an athlete adopts should contain a balanced diet as well as complete diet. The meal provides calories from carbohydrates instead of fats and protein making it favourable for athletes. The tests on the health benefits brought about by taking meals with a Mediterranean influence has been carried in an instance where physical activities to keep the body fit and healthy have been involved. This is in comparison with the lifestyle adopted by the people living in the Mediterranean region who involve in daily physical activities such as walking. The lifestyle is different from the western way of living where movement is through cars and work is mainly in the office. This can possibly be the contributor to the reduction in weight in the tests subjects brought about by consumption of Mediterranean diet that is essential for athletes who focus on remaining fit. The nutrients provided by the meal are important to the body by ensuring that on remains healthy and physically fit. The variety in the meals that can be consumed under the diet also helps in relieving the mental stress enabling the body to remain more active. ix. Would this dietary trend or regime be suitable for an obese person? Why? Why not? The types of meals consumed by obese persons need to contribute to little or no weight gain. Mediterranean diets involve use of olive oil as the main source of fat whereas consuming only moderate amounts of fish and poultry. It also discourages heavy consumption of red meat whereas encouraging consuming lots of plant foods as well as fresh fruits, cereal, nuts and beans. This results in the dietary containing low amount of saturated fats and high monounsaturated fat. The monounsaturated fat is known to be less harmful to the obese persons as compared to saturated fat. The adoption of the lifestyle provided by the regime that recommends lot of physical activities such as running makes the dietary more suitable for obese persons resulting in weight loss. 2. What influences your customer’s food and beverage choices? The lifestyle being adopted heavily influences the type of food and beverage choices. The increasing need for healthy diets brought about by increased awareness of risk posed by unhealthy foods also plays a great influence. Also important is the taste and preference of the customer when choosing the foods and beverages. The price also acts as a huge determinant. 3. How do current dietary trends influence customer’s food choices? There has been an increased awareness in the risks posed by consuming unhealthy foods creating a trend for consumption of healthy foods. The trend has lowered the demand for foods with high content of fats, sugar and salt leading many restaurants to include healthier options in their meals. Salads and fruits have become an important addition to menus so as to attract the health cautious customers. 4. You have just been employed as the chef in a nursing home. There are many clients there with special dietary requirements such as low salt, low fat, sugar free and low cholesterol. How can you learn more about these special diets? Learning more about special diet requires guidelines from experts with registered dietitian nutrition credentials. 5. Who could you approach to get more information about these special diets? Registered dietitian nutrition 6. How could you get your menu choices assessed by a health professional? One platform through which a menu can get assessed by a health professional is through using the academy of nutrition and dietetics online referral service. SECTION 2: This section requires you to create a cyclic menu for a special diet. Answer the following questions: Q 1: What customer group is your menu developed for? You can use low fat, low sugar, low salt or to reduce heart disease. Elderly Q 2: What are the main requirements of this diet? Reduction in the amount of saturated fats. Q 3: What sources of information did you use to determine these requirements? List websites, book references or discussions with others here http://patient.info/health/health-benefits-of-the-mediterranean-diet http://www.1weekdiets.com/mediterranean-diet/4/ Greco-Conte, Ortensia. The Goodness and Best-Kept Secrets of Mediterranean Food: Slow Down the Ageing Process. Bloomington, IN: Balboa Press, 2013. Print. Helstosky, Carol. Food Culture in the Mediterranean. Westport, Conn: Greenwood Press, 2009. Print. Q 5: What would the health consequences be if you ignored the special dietary requirements of this customer group? Elevation of cholesterol accumulation in the blood that would lead to higher risks of heart disease and even heart attack. Q6: Brainstorm a range of ideas for your menu. Ensure these dishes fit in with the dietary requirements you have nominated above. These dishes must: Meet macro-/micronutrient requirements Promote good health Reduce diet-related health problems As well as providing a well-balanced menu with variety a. Complete the cyclic menu below for week 1. Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Cup of milk Yoghurt Cup of coffee with a teaspoon of sugar Crispbread cracker Cheese Yoghurt Milk Breakfast (2) Fluffy pancakes Chocolate flakes 2 biscuit with honey Blended fruit Eggs Pineapple Fluffy pancakes Morning tea Cup of coffee Lemon Tea With nuts Cup of coffee With some nuts Cheese With nuts Lunch (1) Chickpea salad A fruit Fusilli Pasta A green salad Rice A fruit Potatoes A fruit Barley A fruit Spaghetti A fruit Corn A fruit Lunch (2) Serve with rice Zucchini and a fruit Fish Chickpeas Lentils Soybeans Fish Afternoon tea Crisp bread cracker Glass of milk Blended fruit Cheese Cup of tea Milk Yoghurt Dinner (1) Barley A fruit Corn A fruit Barley A fruit Rice A fruit Pasta A fruit Potatoes A fruit Bread A fruit Dinner (2) Serve with Beans Poultry Glass of wine Vegetables Vegetables Fish Glass of wine Vegetables Beef A glass of wine b. Complete the culinary balance charts for every day of your menu. Ensure that you put in a recommended cookery method here. This is to maximise the nutritional value of the food. MONDAY Meals Menu items Main ingredient Cooking methods Colours Flavours Textures Sizes/ shapes Nutrients Checklist Breakfast (1) Pancakes Yoghurt, whole-wheat, egg Combine the ingredients in a bowl and make the ingredients Steam No colour Salt, sugar Any Half a cup of low-fat yoghurt, one egg Protein, carbohydrates Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfast (2) Milk Fat free milk, strawberries Boil the milk No colouring No favour Smooth A glass of milk Protein Vitamins Morning tea Coffee Coffee, sugar and water Add coffee and one teaspoon of sugar No food colours Sugar Not applicable One teaspoon of sugar to a cup of coffee Carbohydrates Lunch (1) Chickpea Canned chickpeas Olive oil White onions Green pepper Ground black pepper, vinegar Frying No food colours, 10 g of chopped white onion and green pepper each, 1 tablespoon of vinegar Protein, fibre, unsaturated fat, Lunch (2) Rice Serve with the chickpea salad Rice, water Boiling Add any of your choice Salt, Choose other depending on your choice No One glass of rice and two glasses of water Carbohydrates, Afternoon tea Serve with Crisp bread cracker Flour, water Baked Any Salt, hummus No 2 tablespoons of hummus, Carbohydrates, vitamins Dinner (1) Whole grain Barley Water Boil Any No flavour Rough 70 g of barley Fibre, Carbohydrates, potassium Sodium Dinner (2) Beans Beans Boil the beans and then steam Variety of food colours can be added depending on preference Herbs, onions, extra virgin oil Soft texture 30 g of boiled beans Protein, fibre, TUESDAY Meals Menu items Main ingredients Cooking methods Colours Flavours Textures Sizes/ shapes Nutrients Checklist Breakfast (1) Yoghurt Yoghurt Fermentation The one preferred Any depending on taste Smooth A glass of yoghurt Protein Calcium Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfast (2) Chocolate flakes With a fruit Chocolate flakes Bran Boiling No food colouring Almond Firm texture 100g of chocolate flakes 200g of bran Carbohydrates Vitamins Morning tea Lemon tea water, honey, lemon Boiling No food colouring Lemon Soft texture One serving Lunch (1) Fusilli And green salad Fusilli pasta No food colour No flavour Firm texture 60 g of fusilli Vitamin, carbohydrates, proteins Lunch (2) Zucchini And a fruit Zucchini Steam No food colour Tomato paste Soft texture One serving Vitamin, proteins Afternoon tea Milk Milk Boiling No food colour No flavours Smooth Glass of milk Proteins Dinner (1) Pasta Pasta pepper Frying No food colour Garlic, extra virgin oil Herbs spices Firm texture 2 to 3 servings Fibre, proteins and carbohydrates. Dinner (2) Broccoli Fruit Broccoli Boil No food colour Lemon salt Rough 2 servings Proteins vitamin C and Vitamin A WEDNESDAY Meals Menu items Main ingredients Cooking methods Colours Flavours Textures Sizes/ shapes Nutrients Checklist Breakfast (1) Coffee Water, coffee Boil No colouring A teaspoon of sugar Smooth A cup of coffee Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfast (2) Biscuits Wheat Baked No colouring Apply jam Rough 3 biscuits Carbohydrates, fibre Morning tea Tea Take with nuts Low-fat milk, water Nuts Boil No colouring Teaspoon of sugar Rough texture for nuts A handful of nuts and a cup of tea Fibre, carbohydrates, protein Lunch (1) Rice Rice, water, Boil No colouring Parsley Rough texture 50 grams of rice Carbohydrates, fibre, Lunch (2) Fish Fruit Fish, Stewed No colouring Onion, salt, olive oil, tomato paste Soft flesh 2 servings. Proteins, Vitamin Afternoon tea Blended fruit A seasonal fruit, water Blending No colouring No addition of food flavour Smooth 1 glass of blended juice Vitamins, fibre Dinner (1) Barley Barley, water Boiled No colouring No flavour Rough 70g of barley Carbohydrates, sodium, potassium. Dinner (2) Vegetables Spinach Steaming Add food colour Tomato paste, Onion, Smooth 2 servings Vitamins, proteins, fibre THURSDAY Meals Menu items Main ingredients Cooking methods Colours Flavours Textures Sizes/ shapes Nutrients Checklist Breakfast (1) Crisp bread cracker Flour, water Baked No addition of food colour Hummus Rough 2 tablespoons of hummus Carbohydrates, vitamins Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfast (2) Blended fruit Fruit, water Blending No addition of food colour Lemon Smooth 1 glass of fruit juice Vitamins, Proteins, fibre Morning tea Cup of coffee Water, coffee Boiling No food colour Herb Smooth 1 cup of coffee Carbohydrates Lunch (1) Potatoes Potatoes, olive oil , Baking Any food colour depending with preference Salt, pepper Rough but crispy potato skin 3 potatoes Carbohydrates Lunch (2) Chickpeas Canned chickpeas Olive oil White onions Green pepper Ground black pepper, vinegar Frying Add favourite food colour White Onion , Vinegar, green pepper, ground pepper Smooth 2 servings Proteins, fibre, unsaturated fat Afternoon tea Cheese Eggs, milk Baking Variety of food colours can be used Rosemary , salt, pepper Firm texture Wheel shaped cheese. Protein, fat Dinner (1) Rice Rice, water Boiling Variety of colours Salt, olive oil Rough texture 2 ounces Carbohydrates, Zinc, manganese, Dinner (2) Vegetables Vegetable Steaming Add colour Onion, salt Smooth texture 2 servings Proteins, Fibre FRIDAY Meals Menu items Main ingredients Cooking methods Colours Flavours Textures Sizes/ shapes Nutrients Checklist Breakfast (1) Cheese Eggs, milk Baking Add favourite food colour Rosemary, salt, pepper Firm texture Wheel shaped cheese. Protein, fat Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfast (2) Eggs omelette Eggs, olive oil Frying No addition of food colour Salt, onion Smoot texture Round shaped, one serving Fats, unsaturated fats Morning tea Serve with Nuts Milk, water, nuts Boiling No food colour Teaspoon of sugar Rough texture of nuts A handful of nuts Fibre, carbohydrates Lunch (1) Barley Water, barley Boiling No food colour Salt, Rough texture 70 g of barley Carbohydrates, potassium, sodium Lunch (2) Lentils Lentils, olive oil, onions Frying No food colour Salt, Olive oil, Onions Smooth s 2 servings Proteins, fibre Afternoon tea Tea Milk, water Boiling No food A teaspoon of sugar Smooth Cup of milk Proteins Dinner (1) Pasta Pasta, pepper Baked No food colour Garlic, extra virgin oil, herb, pepper, Rough texture 2 to 3 servings Fibre, proteins, carbohydrates Dinner (2) Fish Fish Stewed Any food colour depending with preference Onion, tomato paste, olive oil, Smooth texture 2 to 3 servings Proteins SATURDAY Meals Menu items Main ingredients Cooking methods Colours Flavours Textures Sizes/ shapes Nutrients Checklist Breakfast (1) Yoghurt Milk Fermentation Any food colour Teaspoon of sugar Smooth texture Glass of yoghurt Protein, calcium Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfast (2) Crisp bread cracker Water, flour Baked Any food colour can be added Hummus Crunchy Round shaped crisp bread Carbohydrates, vitamin Morning tea Cheese Eggs, milk Baking Variety of food colour can be added Rosemary, salt, pepper Rough Wheel shaped cheese Fats, protein Lunch (1) Spaghetti Water, spaghetti Boiling Rainbow colours to makes rainbow pasta Salt, Parsley, pepper, olive oil, tomato paste Soft and firm Long and thick Fats, saturate, sugars, protein, fibre Lunch (2) Edamame Soybeans, water Boiling No addition Olive Oil, salt, parsley Soft Round shaped, 2 servings Unsaturated fat, fibre , sodium, protein Afternoon tea Milk Milk Boiling No food colour addition No flavour is added to milk Smooth Liquid, one glass of milk Proteins, fat Dinner (1) Potatoes Potatoes, Baking Add yellow food colour Olive oil, butter, salt, pepper Crisp skin and soft flesh Oval-shaped, 3 potatoes Carbohydrates, sodium, fibre, Vitamin A, Calcium Proteins Dinner (2) Vegetables Spinach, onion, olive oil Steaming No food colour Salt, olive oil Smooth 2 servings Protein, fibre, unsaturated fats SUNDAY Meals Menu items Main ingredients Cooking methods Colours Flavours Textures Sizes/ shapes Nutrients Checklist Breakfast (1) Milk Milk Boiling No food colour addition Do not add any flavour Smooth texture One glass of milk Proteins, fats Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfast (2) Fluffy Pancakes Yoghurt, whole wheat, eggs Combine the ingredients in a bowl and make the ingredients Steam Brown food colour Salt, sugar Firm texture Half a cup of low-fat yoghurt, one egg Carbohydrates, fibre Morning tea Nuts Nuts Toasting No food colour needed Salt, olive oil Firm texture A handful of nuts Carbohydrates, fibre, vitamin E, Calcium, Iron, Magnesium Lunch (1) Corn Corns Roasting Add food colour that suits you Butter, salt Firm 2 corns Phosphorus, fibre, manganese, vitamin B6, Ferule acid Lunch (2) Fish Fish Stewed Any food colour can be added depending on preference Spices, herbs Onion, tomato paste, olive oil, Soft texture 2 servings Proteins, vitamins Afternoon tea Yoghurt Milk Fermentation Any food colour can be added Teaspoonful of sugar Firm A glass of sugar Proteins, calcium Dinner (1) Bread Wheat, salt, water, Baked Add food colour Butter, salt, Firm 5 slices of bread Fibre, carbohydrates, Dinner (2) Beef Frying, Beef, salad, Add food colour Salt, spices, herbs Firm 2 servings Proteins, fats, c. What was the nutritional need of your menu? Low saturated fat content to reduce weight addition d. What ingredients did you have to exclude? Oil with high content of saturated fat and cholesterol. e. What ingredients did you have to add in to your menu to ensure the nutrition requirements were fulfilled? Olive oil when cooking as it contain low amount of saturated fats Q7. Take the following hospital menu and adjust it for a vegetarian, low fat diet. You will need 3 breakfast dishes, 3 classics and 3 grill items. Hot Breakfast Entrees Farm-Fresh Scrambled Eggs (0) - Two, large eggs mixed with a splash of milk and scrambled Build Your Own Omelette (0) - Two-egg omelette made with fresh whole eggs. Add your choice of ham, cheddar or Swiss cheese, green pepper, onion, tomato, and mushrooms. Morris Hospital Breakfast Sandwich (27) - Thinly sliced ham, egg and American cheese on a toasted English muffin. Buttermilk Pancakes (28) - Two fluffy pancakes with warm maple syrup (Try adding blueberries!) Thick-Cut French Toast (44) - Two slices of thick bread dipped in egg batter, grilled golden and served with warm maple syrup The Double Grill (14) - One scrambled egg next to one of our fluffy pancakes with warm maple syrup Classic dishes Home-Style Meatloaf (5) - Seasoned ground beef drizzled with ketchup and served with brown gravy Fork-Tender Beef Pot Roast (0) - Lean beef slow-braised in natural juices. No knife needed served with brown gravy Crispy Parmesan Chicken Breast  (1) - Lightly dipped in our special parmesan-laced breading and baked to a crispy brown and drizzled with marinara sauce Traditional Roast Turkey with all the Trimmings (35) - All white meat turkey basted in natural broth and served with dressing, gravy and cranberry sauce Baked Filet of Cod Amandine  (0) - Mild-flavoured white fish sprinkled with slivered almonds and baked with lemon Grilled Salmon with Lemon Dill Sauce  (0) - Alaskan Salmon grilled and drizzled with a delicate sauce of lemon and dill Spaghetti with Marinara Sauce (49) - Our flavourful tomato sauce smothering al-dente pasta, available with Italian Meatballs (5) on request From Our Grill Classic Hamburger (27)- Grilled to perfection and served on a soft Kaiser Roll with Lettuce, Tomato and Pickle Cheeseburger (27)- Grilled to perfection and served on a soft Kaiser Roll with Lettuce, Tomato and Pickle Veggie Burger  (40) - Grilled to perfection and served on a soft Kaiser Roll with Lettuce, Tomato and Pickle Chicken Breast  (29) - Grilled to perfection and served on a soft Kaiser Roll with Lettuce, Tomato and Pickle Grilled Cheese or Ham and Cheese (30) - Everybody's favourite. Goes great with a bowl of soup! Cheese Quesadilla (31) - From south of the border, a flour tortilla stuffed with cheese and grilled to a golden brown Chicken Tenders (21) - Strips of chicken breast breaded and fried till crisp. Served with barbecue sauce, sweet n sour or ranch Write out your new dishes here: Q8. How did you ensure the nutritional value of the dishes were equivalent when replacing ingredients? Explain your specific food choices. Section 3: TASK 1 Q1. Create a one day menu to reduce the incidence of diabetes and heart disease. You will need one breakfast, one lunch, one dinner and two snacks. Ensure that the nutritional requirements are suitable for a healthy adult. Q2. List your ingredients for all 5 dishes on the excel spread sheet provided, research the prices and cost the dishes. Complete the costing on the costing spread sheet. Upload all 5 dishes costing to Didasko for in the appropriate Dropbox. Your budget for the day is $20 food cost. Q3. What is the formula for calculating yield percentage? Q4. What is the formula for a butchers test? Q5. What is your total food cost for the day? Q6. Are there dishes that are too high in cost compared to others? Q7. Remove dishes that are too high in cost. Replace with new variations of those dishes. Q8. Did you come under budget with the new dishes? What was your food cost for the total day? TASK 2 Q9. Access the dietary recipes from the CIT Restaurant menu. Choose 2 dishes and cost them using the excel spreadsheet and price lists provided. Upload your costing to Didasko in the DROPBOX provided. Section 4. Q1. Develop a questionnaire to ask your colleagues for feedback on your menu choices for the hospital menu. Ask the following questions and collect the data: 1. Which dish would they order? 2. Do they agree that the dishes meet the nutritional requirements of a special diet for vegetarian and low fat? 3. Where could you improve the nutritional value of the menu? 4. You need to ask at least 6 colleagues as well as 1 supervisor/ chef/ teacher Q2. Put together a report on the feedback from your menu. 1. What was the favourite dish? 2. What was the least favourite dish? 3. Where could you have improved the nutritional value of your menu? 4. What should you change? Q3. Write here the changes you are making, list your new menu with the changes highlighted. Read More