SITHKOP004 Develop Menus for Special Dietary Requirements
Activity workbook
| RTO Name and Code: | Golden wattle group Pty Ltd T/A Meridian Vocational College 45039, CRICOS 03551M | ||
| Student Name: | Student ID: | ||
| Assessor Name: | |||
| Primary Unit to be assessed | |||
| Date | ____/____/____ | ||
| AQF level under which the unit is being assessed | SIT40516 Certificate IV in Commercial Cookery | ||
| Related documentation | ☐ Student Assessment Record ☐ Short Answer questions ☐Activity Workbook / ODC | ||
| Location of assessment | Workplace ☐ | Simulated workplace ☐ |
Acknowledgments
This activity workbook was prepared by Golden Wattle Group Pty Ltd T/A Meridian Vocational College RTO 45039
The workbook is copyright in terms of its intellectual property, presentation and structured content, and entitles licensed training organisations to use, modify, extract or include any information as required by a special interest group or theme specific retail business.
Apart from any use as described above and/or permitted under the Copyright Act 1968 (as amended), no part may be reproduced without prior written permission.
The content of this workbook was drawn from a range of commercially available resources and, where appropriate, acknowledgement is provided.
Written by:
RTO 45039 CRICOS 03551M
Level 2 West
50 Grenfell Street, Adelaide 5000
Telephone 0432 421 482
daman@mvc.edu.au
Contents
How to use this Activity workbook 2
Australian Dietary Guidelines 7
Raw ingredient yield test percentages 13
Task 1: Identify Menu Requirements 15
Topics for discussion with the health professional 15
SUNNYBRAE AGED CARE CLIENT OVERVIEW SPECIAL MEAL PLANS 17
Task 2: Develop Menus and Meal Plans for Special Dietary diets 18
Task 3: Cost and Document Special Menus and Meal Plans 27
Wastage Cost Considerations 33
Task 4: Monitor Special Menu Performance 34
Sunnybrae Aged Care Meeting Agenda 37
Sunny Brae Aged Care Meeting Minutes: Menu Evaluation 37
Assessment Instrument – Observation/Demonstration of Competency 40
How to use this Activity workbook
Throughout this workbook you will be led through several tasks that relate to SITHKOP004 Develop Menus to Meet Special Dietary Requirements. Several activities will be introduced to you that will enable you to confirm your learning or to reinforce a point that is critical to the topic being learned.
Please keep this workbook clean and attach to your final assessment for submission to your trainer. Please keep a copy of tasks for your own records.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
Develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence
Two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence
Two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence.
Evaluate each of the above menus by obtaining at least two of the following types of feedback:
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
Develop above menus and menu plans within commercial time constraints, demonstrating:
- methods for responding to feedback and adjusting menus
- basic principles and practices of nutrition.
| ELEMENTS | PERFORMANCE CRITERIA | |
| Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. | |
| 1. Identify menu requirements. | 1.1. Identify dietary and cultural or religious menu requirements of different customer groups. 1.2. Assess contemporary dietary trends and regimes. 1.3. Liaise with other professionals to identify and confirm customer requirements. 1.4. Identify health consequences of ignoring special dietary requirements of customers. | |
| 2. Develop menus and meal plans for special diets. | 2.1. Select a variety of suitable foods and meals for specific requirements. 2.2. Identify appropriate combinations of food to meet macro and micronutrient requirements. 2.3. Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems. 2.4. Prepare cyclic menus and balance nutritional requirements and variety. 2.5. Incorporate sufficient choice of dishes into the menus. 2.6. Recommend food preparation and cooking methods to maximise nutritional value of food. | |
| 3. Cost and document special menus and meal plans. | 3.1. Calculate expenditure items to determine production costs of menu items. 3.2. Calculate portion yields and costs from raw ingredients. 3.3. Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield. 3.4. Use correct terminology in menus and meal plans. | |
| 4. Monitor special menu performance. | 4.1. Seek ongoing feedback from customers and others and use to improve menu performance. 4.2. Analyse the success of special menus against dietary goals and customer satisfaction. 4.3. Adjust menus based on feedback and success. |
Foundation Skills
| SKILLS | PC | DESCRIPTION |
| Reading skills to: | 1.2 1.4 | Read and interpret complex details of health-related problems and cultural meal requirements. |
| Writing skills to: | 2.1 2.2 2.3 2.4 2.6 3.4 | Write comprehensive menus, meal plans and recommendations for cooking methods. |
| Oral communication skills to: | 1.3 4.1 4.2 | Listen and respond to routine customer feedback and ask questions of health and other professionals to inform menu choice. |
| Numeracy skills to: | 3.1 3.2 3.3 4.2 | Calculate the cost of producing dishes for menus and meal plans. |
| Learning skills to: | 2.5 2.3 4.3 | Continually research information on emerging dietary trends. |
| Problem-solving skills to: | 4.2 4.3 3.1 3.2 | Evaluate diet-related health problems and design varied menus to address them Identify budgetary constraints and adjust menus to include the most cost-effective options. |
| Planning and organising skills to: | 1.1 1.2 4.1 2.6 | Access and sort information required for menu design to coordinate a timely and efficient development process. |
| Technology skills to: | 2.3 2.4 3.1 | Use computers and software programs to cost and document menus and meal plans. |
Range of Conditions
| Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. | |
| Other professionals must include the appropriate: | allied health professionals dietitians medical specialists Nutritionists. |
| Expenditure items must include: | ingredients labour operational costs of the kitchen wastage. |
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- culinary terms and trade names for:
- substitute ingredients used to produce dishes with special dietary recipes
- ingredients suitable for meeting basic nutritional needs
- ingredients that cause common allergic reactions
- food additives and preservatives
Main types and culinary characteristics of special diets that are part of contemporary Australian society:
- eating regimes:
- elimination
- macrobiotic
- exclusions for allergies, contraindications with medicines or food intolerance
- fat-free
- fluids
- food preferences
- food restrictions
- gluten-free
- high carbohydrate
- high or low energy
- high or low protein
- high fibre
- lacto ovo
- low carbohydrate
- low cholesterol
- low fat
- low gluten
- low kilojoule
- low sugar
- modified sodium or potassium
- modified texture
- nutritional requirements
- portion size
- substitutes:
- gluten-free flour
- yeast-free flour
- non-sugar sweeteners
- sugar-free
- type one and two diabetes
Main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society:
- halal
- Hindu
- kosher
- vegan
- vegetarian
Main types of customer groups that have special dietary requirements:
- adolescents
- athletes
- children
- defense 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
Meaning of:
- drug-food interactions
- food allergy
- food intolerance
Key health and legal consequences of failing to address special requirements:
- allergic reactions
- anaphylaxis
- food sensitivity or intolerance reactions
Basic principles and practices of nutrition:
- nutrients and their food sources
- influences on food choice
- food and beverage selection influences
- food labelling and interpretation
- role and implications of using food additives and preservatives
- health implications of food choices
- role of good nutrition in avoiding dietary diseases
- effects of various cooking methods and food storage on nutrients
- primary components of Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in menu planning
Methods and formulas for calculating portion yields and costs from raw ingredients:
- butcher’s test
- standard measures
- standard yield tests
Learner instructions
You are developing a menu to meet the special dietary requirements of your customer group in relation to the simulated environment or your chosen customer group. You want to confirm your understanding of their special dietary needs and identify any you may not have considered.
You are to do the following:
- Research nutritional dietary guidelines
- Research foods to meet the needs of the customer group.
- Introduce yourself to the health professional.
- Briefly explain why you are consulting them.
- Ask questions to confirm and identify special dietary needs.
- Develop and write appropriately balanced meal plans.
- Evaluate or discuss suitability of menu selections based on dietary and cultural or religious menu requirements of the customer group.
- Liaise with client and or other professionals to identify and confirm customer requirements.
- Ask questions to inform menu choice.
- Identify dietary and cultural or religious menu requirements of different customer groups.
The following assessment instructions must be adhered to:
| Make sure you have read the Learner Guide and accessed the required text (hard copy or digital) prior to commencing and completing any of the questions and activities in this workbook If you are unsure of the requirements of a question, activity or project – please contact your trainer for clarification. Reasonable adjustment options are available however this must be arranged with the Training Department prior to assessment. You must ensure that you have attempted and completed all assessment tasks; written questions, case studies, activities and projects in the Comprehensive Project prior to submitting this for marking. You are required to submit your completed assessment to the Training Department administration department. Please attach a cover sheet prior to submission. Written responses Written questions require in-depth responses and one line answers may not be sufficient to be deemed satisfactory. There is no specific word count required for any assessment and the size of the answer boxes in the Comprehensive Project are not indicative of the required length of your answers. A general rule is to use as many words as you need in order to demonstrate your full understanding of the knowledge and/or skill component. This may differ greatly between candidates in line with varying individual language and literacy skills. Ensure you answer all questions. When conducting online research You must always provide the website link/s when sourcing information from online sources such as academic journals, industry websites and resource centres. Referencing Ensure your work is referenced to prevent plagiarism. For more information on plagiarism and referencing, refer to the Student Handbook. Prior to submission, your workbook must comply with the assessment name protocol below. This should be placed as a “footer” in your assessment. The file name must follow this format: your full name unit code You must not delete or alter any sections or wording in the learner workbook. All of the above items must be adhered to. Failure to do so will result in your work being returned to you, delaying the marking of your assessment. |
Australian Dietary Guidelines
Guideline 1
To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs
• Children and adolescents should eat sufficient nutritious foods to grow and develop normally. They should be physically active every day and their growth should be checked regularly.
• Older people should eat nutritious foods and keep physically active to help maintain muscle strength and a healthy weight.
Guideline 2
Enjoy a wide variety of nutritious foods from these five groups every day:
• Plenty of vegetables, including different types and colours, and legumes/beans
• Fruit
• Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley
• Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
• Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat milks are not suitable for children under the age of 2 years)
And drink plenty of water.
Guideline 3
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol
a. Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries, pies, processed meats, commercial burgers, pizza, fried foods, potato chips, crisps and other savoury snacks.
• Replace high fat foods which contain predominantly saturated fats such as butter, cream, cooking margarine, coconut and palm oil with foods which contain predominantly polyunsaturated and monounsaturated fats such as oils, spreads, nut butters/pastes and avocado.
• Low fat diets are not suitable for children under the age of 2 years.
b. Limit intake of foods and drinks containing added salt.
• Read labels to choose lower sodium options among similar foods.
• Do not add salt to foods in cooking or at the table.
c. Limit intake of foods and drinks containing added sugars such as confectionary, sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and sports drinks.
d. If you choose to drink alcohol, limit intake. For women who are pregnant, planning a pregnancy or breastfeeding, not drinking alcohol is the safest option.
Guideline 4
Encourage, support and promote breastfeeding
Guideline 5
Care for your food; prepare and store it safely
| RTO Name and Code: | Golden wattle group Pty Ltd T/A Meridian Vocational College 45039, CRICOS 03551M | ||
| Student Name: | Student ID: | ||
| Assessor Name: | |||
| Primary Unit to be assessed | SITHKOP004 Develop Menus to meet special Dietary Requirements | ||
| Date | ____/____/_____ | ||
| AQF level under which the unit is being assessed | Certificate IV in Commercial Cookery | ||
| Location of assessment | Workplace ☐ | Simulated workplace ☐ | |
| This information is to be used as a guide to understand Australian dietary guidelines This document is to satisfy the skills and knowledge requirements of the unit of competency as indicated within elements, performance criteria and performance evidence. The requirements of Foundation Skills also form an integral part of the observation/demonstration. Student is required to read and understand instruction document in link provided. Student must sign declaration to confirm they have read and understood Manual handling and Safe work practices and general requirements. Please read summary from following link https://www.eatforhealth.gov.au/sites/default/files/content/The%20Guidelines/n55a_australian_dietary_guidelines_summary_131014_1.pdf In detail Australian dietary guidelines are available at – https://www.eatforhealth.gov.au/sites/default/files/content/n55_australian_dietary_guidelines.pdf | |||
| I confirm I have read and understood Australian Guide to healthy eating and Dietary guidelines | |||
| Student name | |||
| Student ID | |||
| Signature |
Background Information
Sunnybrae Aged Care House is a large facility based in southern Adelaide. It includes two wings of 80 residents, an elderly care centre with long term residents and self-care apartments with access to daily meals and support from medical staff and facilities.
Chief Executive Officer: Sharon
Food Service Manager: Patel
Kitchen Staff: Sophia, Patrick, Mardi
Carers: Abigale, Joseph, Max
Dietitians: Bradley, Davis, Anita
Nutritionists: Asha, Harrison
Medical Specialist, Peter
Allied health professionals: Refer to the client needs https://ahpa.com.au/allied-health-professions/
The average weight and age of the clients are between:
Male 76 kg 60-87 years
Female 68 kg, 61-92 years
Client Requirements
The aged care facility has a range of customer groups: Elderly, those needing Health care or are ill or injured, weight concerns, international cultural backgrounds, nutritional and energy requirements due to physical condition and or people from different socioeconomic groups.
For many of these Clients, getting them to eat is an ongoing issue and the food does need to be tasty to tempt them. As a result, most of these clients should not be actively managed for dietary risk factors such as salt and fat intake. For the clients with a small appetite, offering a main meal-containing meal twice daily in addition to a cooked breakfast assists them in choosing meals that have the potential to meet their nutrient needs while minimising the need for special supplements.
The client/resident assessments and consultations are required to determine the macronutrient recommended dietary intake conducted by medical practitioners and key staff. The assessment is to ensure that that nutrient-density would be the foundation of menu items offered to patients/residents and if necessary, additional food and specialised products would be provided for patients/residents who require further nutrition intervention.
The dietitian in consultation with relevant staff would identify the population group, their relevant demographics (e.g. Age, gender, religious or cultural, medical circumstances) to develop a profile that provides the basis for documenting daily macronutrient requirements – energy and protein overall. The information collected in the previous step will inform this calculation. For each client/resident group, document the number of meals and mid meals to be offered each day.
Liaise on a regular basis with the food service manager and staff to ensure the client requirements and preferences are being met.
Food Service Manager Duties
The food service manager must:
Liaise with medical practitioners and collaborate in the development of a menu format including:
- The number of meals
- The menu format
- The number of mid meals
- E.g. for higher protein and calcium diets
Meeting the budget requirements and assess cost-effectiveness of proposed dishes against budgetary operational costs of the kitchen
Detail the menu items offered at each meal and mid meal (e.g. soup, main, salad, sandwich, dessert)
Detail the degree of choice for each of these e.g. the breakfast format may include juice, fruit (canned), porridge, cold cereal, toast, condiments and hot beverage.
Recognise the macronutrients required in relation to the customer group and Australian Dietary Guidelines to fulfil the client requirements as example: Protein requirement selected to assess the Standards was 1.2 g/kg body weight and considerations for protein requirements by medical situation.
Protein requirement per meal for an average Adult (g/kg) refer to body weight
| 75gm | Obese |
| 100gm | Standard, , Older Australian |
| 120gm-150gm | Suffered from Minor fall, Infection, Diabetes, increase physical |
| 150-gm200gm | Medical, Trauma, Surgery recovery, Fractures, Malnutrition |
Recommended Daily intake: refer to website link for calculations/weights
| Older adults | Vegetables and legumes | Fruit | Grains (cereal) | Lean meat, fish, poultry, eggs, nuts, seeds, legumes, beans | Milk, yoghurt, cheese & alternatives | Allowance for additional serves from any food group* |
| Women 51-70 years | 5 | 2 | 4 | 2 | 4 | 0-2.5 |
| Women 70+ years | 5 | 2 | 3 | 2 | 4 | 0-2.5 |
| Men 51-70 years | 5.5 | 2 | 6 | 2.5 | 2.5 | 0-2.5 |
| Men 70+ years | 5 | 2 | 4.5 | 2.5 | 3.5 | 0-2.5 |
Portion sizes for standard items
The following chart identifies portion sizes for individual menu items. These portion sizes are intended to apply to all diets unless specified differently for specialised diets.
Also:
• Requests for ‘small’ meals are expected to be provided with ½ serves.
• Requests for ‘large’ meals are expected to provide with 1½ standard serves.
The Specified frequency that items are offered on the menu must not exceed twice in a week.
Recommended meal portion sizes
Menu item:
Fruit juice, no added sugar or 100% pure 100 ml
Porridge 180 g
Ready to eat cold cereal (exclude muesli) 30 g
Ready to eat muesli 50 g
Milk, Low fat or full cream 140 ml
Bread or toast, wholemeal or multi grain 1 slice, 30 g
Yoghurt 100 g or a dessert portion is 175 g
Cheese, low sodium 15 g
Butter or margarine, low sodium 10 g
Fruit, canned, 100 g
Fruit, fresh 1 piece or equivalent
Diet Jelly 120 g
Diet Ice cream 100 ml
Tea and coffee or milk based drinks 150 – 200 ml
Soup 180 ml. It may be acceptable to have a smaller portion if soup is ordered with a main meal.
Main meal – Meat and Vegetarian Options
Vegetables
Soups
Salads
Sandwiches
Main Meals including braises, stews, casseroles, bakes, pasta dishes, rice dishes
Desserts including fruit based, pastry based, frozen, hot and cold puddings
Eggs, cooked (Breakfast) At least the equivalent of 1 egg/serve
Bacon 45 g
Food Quality Guidelines
The following provided further advice on the quality standards
For example, detail:
- The cut and/or the trim of the meat – lean
- Brand of margarine – and salt reduced
- Brand of stock cube used and Salt Reduced
- Bacon specifications – rindless, short cut
- Stir fry mix – which vegetables are included – list on the recipe
- Cooked and Raw Ingredients Yield considerations
- Sizes of the eggs 60gm
- Weight/volume of the ingredient recorded as ‘each’
- Check sodium levels in canned products such as tomato paste – used salt reduced
- Choose a variety of colours of fresh vegetables and fruits – green, orange, red, yellow, purple and white.
- Buy fresh produce in season – for better value, availability and quality.
- Wholegrain breakfast cereal, wholegrain pasta, and brown rice and barley
- Reduced fat milk, yoghurt and cheese, lentils and beans like kidney beans and chickpeas, eggs, lean meats and poultry, fish
- Frozen or canned foods without added saturated fat, added sugar or added salt.
- Include some meat-free meals each week – include eggs, legumes such as beans and tofu, and nuts and seeds.
- Use wholegrain cereals like wholemeal bread and brown rice and pasta more often than white varieties.
- Older people who have trouble with their teeth, may prefer softer textured or cooked vegetables and fruit, finely milled wholemeal bread or other grain (cereal) foods, and dishes like soups, casseroles or stews.
- Introduce new foods, examples: polenta, couscous or quinoa
- Use canned foods low in salt and sugar, or frozen vegetables are nutritious too.
Food preparation guidelines
The following provides further advice on the ingredients to be used in the selection and preparation of menu items for patients and residents:
• Use cooking methods such as steaming, grilling and baking more often than frying
• Meat and poultry will have gristle, sinew and visible fat removed
• Fish will be boneless
• Offer choice of reduced fat and low fat dairy products
• Reduce the added fat used in recipes
• Use mono- and poly-unsaturated oils in cooking
• Use mono and polyunsaturated margarine and salad dressings
• Offer choice of wholegrain breakfast cereals and breads
• Fruit juice will be no added sugar, 100% juice
• Avoid prolonged cooking of vegetables and fruit
• Use reduced sodium products where possible e.g. canned fish packed in water
• Offer choice of unsweetened canned fruits, in natural juice
While these Standards specify reduced fat and low fat dairy products and reducing the amount of fat added to recipes, for long term patients and residents where treating under-nutrition is the priority it may be appropriate for this to be optional. However, care must be taken to ensure that the nutrient density is not reduced by the use of high fat items.
Yield Calculations
These yields may provide a point of reference when assessing yield calculations and actual portion sizing. These yields are provided as a guide only. Sunnybrae Aged Care Home conducts regular checks to ensure their clients’ needs are met by confirming yields that accurately represent their recipes, equipment and processes.
Product Yield Assessment Comments – TEST of Six Items
| Menu Item | Yield % | Comments |
| Penne Pasta Carbonara Pasta 1 kg dry = 3 kg cooked. | 87% | Based upon San Remo penne pasta cooked according to directions from the production kitchen. Sites using cook chill technology are advised to use high durum wheat pasta to avoid the end product becoming ‘mushy’ on reheating. |
| Casserole Apricot chicken | 92% | This result is based upon cooking the casserole for 1 hour with a sealed lid. A similar result was recorded in a commercial bratt pan. |
Casserole Moroccan Lamb | 87% | This result is based upon cooking the casserole for 2.5 hours with a sealed lid. A similar result was recorded in a commercial bratt pan. |
| Zucchini Slice | 95% | The method involves assembly of ingredients in the tray. The cooking loss reflects an oven loss associated with cooking for 1 hour at 150c. As this is a soft choice the product is cooked slowly without a browning process for the top, both of which could reduce yield. |
Chicken Noodle Soup | 95% | The method of reduction cook the stock and intensify the flavour increased the overall result, but decreased the volume. |
Scrambled eggs | 92% | Weight loss of product after cooking from steam and moisture. |
Raw ingredient yield test percentages
| Ingredient | Yield % | Ingredient | Yield % | Ingredient | Yield % |
| Fruit | Vegetables | Vegetables | |||
| Apples | 76 | Artichokes | 48 | Parsnip | 85 |
| Apricots | 94 | Asparagus | 56 | Potato | 81 |
| Avocado | 75 | Beans, green round | 88 | Shallots | 89 |
| Bananas | 68 | Beetroot, no tops | 76 | Squash | 81 |
| Berries | 92 | Broccoli | 61 | Zucchini | 95 |
| Cantaloupe, whole | 50 | Brussels sprouts | 74 | Meat | |
| Citrus fruits | 72 | Cabbage, savoy | 79 | Beef, steak, boneless, 1 cm fat (grill, fry, stir fry) | 76 |
| Coconut, whole | 53 | Carrots, no tops | 65 | Beef, whole, rib in (roast) | 62 |
| Grapefruit | 68 | Capsicum | 82 | Beef, whole, boneless (roast) | 82 |
| Grapes, seedless | 94 | Cauliflower | 45 | Beef, sliced, boneless (braise) | 76 |
| Pears | 78 | Celery | 75 | Chicken, whole | 62 |
| Pineapple | 52 | Cucumber | 95 | Chicken portions, bone in | 67 |
| Rhubarb, no leaves | 86 | Eggplant | 81 | Chicken breast, boneless | 96 |
| Stone fruit | 80 | Garlic, bulbs | 87 | Chicken thigh, boneless | 89 |
| Strawberries | 87 | Leek | 58 | Other | |
| Lettuce, endive, kale, spinach, etc. | 74 | Bacon, sliced | 67 | ||
| Mushrooms | 97 | Bacon, short cut | 82 | ||
| Onion | 89 | Salami and cured sausages | 94 | ||
| Peas, in shell | 38 |
Acceptability / Client expectations
The expectations of clients with respect to meal combinations and portion size are critical to ensuring meals are appealing, stimulating to the appetite and consumed. In addressing acceptability and expectations, the Standards offer the following:
Individualisation of menu format
The Nutrition Standards are intended to allow Sunnybrae to reflect current eating patterns within their community and the nutritional needs specific to their client/resident groups.
Each site retains the option to control the nutritional profile of the menu within the ‘Choice style menu’ concept. While the menu format is provided, the Nutrition Standards do not prescribe the frequency that each choice is specified.
For example, a site can choose to offer a choice of a roast meal and sandwich as an alternate meal. This allows Sunnybrae aged care to specify the nutritional content and budget for their menu.
Feedback
Feedback from Food Service Managers and dietitians indicates that the appearance of the meal impacts on the acceptability of the meal. As portion size affects appearance of the meal, portion sizes have been based not only on nutritional requirement, but also to reflect the expectations of the community.
Although the quantities specified are appropriate nutritionally, for some people, the portions nominated in the Standards may be larger than what they can eat in one sitting. In this case, ‘small’ serves are included in the Standards. For those who consume smaller portions, offering a main meat meal twice daily and at breakfast becomes more important.
Typically, these clients are nutritionally vulnerable, needing small frequent meals of nutrient and energy dense foods and fluids. While supplements can be used to provide missing nutrients, the Standards assume a duty of care to ensure that food supply can meet food preference and nutritional needs of patients.
All client feedback is to be addressed in consultation with the medical practitioners and is to be conducted as a valuable part of the success and continuous improvement cycle.
References:
Homepage
Sunnybrae Kitchen Operation Costs
Kitchen manager and staff using standard recipe cards have implemented the following costings in reference to the core menu items. Variances and considerations are to be considered in reference to the unit price for fluctuations.
| Standard Recipe Item | Yield Portion | Cost | Considerations | Made in house Unit Price | Bought in Pre-made Unit Price |
| Porridge | 10 | $6.00 | Type of milk used and the holding time for thickness, milk used and brand of the oats | .60c | – |
| Cereal | 1 | 65c | Variety of brands and styles, increased portion size for particular clients | .65c | – |
| Egg and toast breakfast | 1 | $1.50 | Variety of breads, and consider wastage and type of egg. Recommended Free range 60gm | $1.50 | – |
Muffin, assorted flavours | 12 | $9.00 | Freshly baked or bought in varieties in a range of sweet and savoury styles | .75c | $1.40 |
| Slice-Sweet assorted flavours | 16 | $12.00 | Depending on seasonal produce, fresh or frozen can be bought in or pre made | .87c | $1.40 |
| Slice – Savoury | 16 | $14.00 | Depending on seasonal produce, fresh or frozen with or without cheese and smallgoods | .75c | $1.40 |
| Quiche, Omelette, frittata assorted flavours | 10 | $12.00 | Egg based ingredients, using seasonal food items, can be bought in or pre made | $1.20 | $1.40 |
| Salad plate, consisting of lettuce, cucumber, tomato, cheese, boiled egg and sliced cold meats / smallgoods | 4 | $8.80 | Vegetarian options, likes and dislikes and or additional seasonal food items | $2.20 | – |
| Soup, pureed, creamy, broth and or mixed | 10 | $11.00 | Based on seasonal mixed items can be bought in or pre made | $1.10 | .85c |
| Braised Wet Dish Chicken and vegetable | 10 | $26.50 | Based on a range of nutritional items, lean cut chicken and seasonal produce / farinaceous items | $2.65 | $4.00 |
| Braised Wet Dish Beef and vegetable | 10 | $32.00 | Based on a range of nutritional items, lean cut beef and seasonal produce / farinaceous items | $3.20 | $4.50 |
| Braised Wet Dish Lamb and vegetable | 10 | $28.00 | Based on a range of nutritional items, lean cut lamb and seasonal produce/ farinaceous items | $2.80 | $6.00 |
| Braised Wet Dish vegetarian | 10 | $16.00 | Based on a range of nutritional substitute items of legumes, chickpeas and leafy green vegetables | $1.60 | $4.00 |
| Pasta Dishes | 14 | $24.50 | Based on a range of durum wheat dishes suitable for clients including tomato based and cream based sauces. Considerations for pasta / sauce balance | $2.45 | |
| Fruit Pie | 8 | $8.00 | Each fruit pie can be made and cut and served. Sugar and fat content can be adjusted if made in house | .80c | $1.25 |
| Fruit Crumble | 12 | $10.00 | Each fruit crumble can be made and cut and served. Sugar and fat content can be adjusted if made in house to avoid common allergies if required | .84c | $1.65 |
| Custard | 10 | $3.00 | Pre made or bought in custard. Sugar and fat content can be adjusted if made in house to avoid common allergies if required | 30c | 50c |
| Ice cream | 12 | $4.00 | Pre made or bought in ice-cream, takes 24 hours to pre prepare and freeze. Sugar and fat content can be adjusted if made in house to avoid common allergies if required | 80c | 40c |
References:
Task 1: Identify Menu Requirements
| 1. Identify menu requirements. | 1.1. Identify dietary and cultural or religious menu requirements of different customer groups. 1.2. Assess contemporary dietary trends and regimes. 1.3. Liaise with other professionals to identify and confirm customer requirements. 1.4. Identify health consequences of ignoring special dietary requirements of customers. |
Consultation
Hold a Consultation Meeting to plan and consult with the Sunnybrae health professionals for menu
planning and daily meal planning for the special dietary requirements for the six clients mentioned
from the customer groups. All requirements for clients are to be noted in the customer profile client overview and must be in reference to the consultation meeting topics.
Topics for discussion with the health professional
- General dietary requirements of the customer group and/or the special diet.
- Foods and ingredients the customers following the special diet can and cannot eat.
- Potential issues resulting from following the special diet such as nutrient deficiencies or dietary diseases.
- Potential issues based on recipes and ingredients selected in the planned menu that could lead to adverse consequences for the customer group due to cultural or religious dietary needs or food allergies, intolerances or drug interactions.
| Consultation Meeting Topics | |
PROFESSIONAL/S CONSULTED | Allied health professionals Dietitians Medical specialists Nutritionists |
| CUSTOMER GROUP Select six clients from any of the highlighted categories | Adolescents Athletes Children Defense 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 |
| CULTURAL OR RELIGIOUS (Select a minimum of three categories) | Halal Hindu Kosher Vegan Vegetarian |
| PREFERENCES OR MEDICAL TREND OR REGIME (select a minimum of three categories) | Eating regimes: Elimination Macrobiotic Exclusions for allergies, contraindications with medicines or food intolerance reasons fat-free fluids food preferences food restrictions gluten-free high carbohydrate high or low energy high or low protein high fibre lacto ovo low carbohydrate low cholesterol low fat low gluten low kilojoule low sugar modified sodium or potassium modified texture nutritional requirements portion size type one and two diabetes |
| POSSIBLE KEY HEALTH AND LEGAL CONSEQUENCES | Allergic reactions Anaphylaxis Food sensitivity or intolerance reactions |
| OTHER CONSIDERATIONS | Ingredients suitable for customer group Use prep/cooking methods that maximise nutritional value Meet requirements for menu and food variety Meet macro-/micronutrient requirements Meet Australian Dietary Guidelines Meet nutritional requirements of customer group |
SUNNYBRAE AGED CARE CLIENT OVERVIEW SPECIAL MEAL PLANS
Based on your consultation meeting with the medical practitioners make notes regarding each of the customer profiles detailing from the list of topics discussed.
| CLIENT PROFILE ONE Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements |
| CLIENT PROFILE TWO Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements |
| CLIENT PROFILE THREE Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements |
| CLIENT PROFILE FOUR Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements |
| CLIENT PROFILE FIVE Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements |
| CLIENT PROFILE SIX Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements |
Task 2: Develop Menus and Meal Plans for Special Dietary diets
| 2. Develop menus and meal plans for special diets. | 2.1. Select a variety of suitable foods and meals for specific requirements. 2.2. Identify appropriate combinations of food to meet macro and micronutrient requirements. 2.3. Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems. 2.4. Prepare cyclic menus and balance nutritional requirements and variety. 2.5. Incorporate sufficient choice of dishes into the menus. 2.6. Recommend food preparation and cooking methods to maximise nutritional value of food. |
Use the internet to research information about your client’s special diet/s. Assess current trends and recommendations for menus, recipes, food types, ingredients and nutritional needs to assist your menu planning. Based on your research, consider what factors do you need to consider when selecting recipes and developing your menu for this special diet.
For example; using appropriate combinations to ensure the nutritional needs are met by meeting macro and micronutrient requirements, limiting the use of food items in packaged, pre-prepared foods, understand the impact of specific foods on blood sugar levels, type, size or regularity of meals.
Detail your menu plan options below. List the appropriate terminology used in the menu and meal plans
for example: diet, wholemeal, whole grain, cooking methods, types of cuts, names of dishes i.e. Chicken
Chasseur or Eggs benedict.
| Considerations | ||
| Description of each dish List the appropriate terminology used in the menu and meal plans Characteristics: Colours, descriptions, textures, Common dish names, flavours, sizes, shapes, cooking methods, presentation. Nutritional balance Recommended Daily intake Meal Options nutritional values | Recommended Food Preparation / Cooking Methods To maximise nutritional value of food: Peeled / unpeeled Raw Pureed Mashed Minced Steamed Boiled Baked Stir-fried Grilling Poached | Nutritional requirements Macro and micronutrient requirements Fibre Iron Zinc Vitamin B12 Omega-3 and omega 6 Polyunsaturated oils Protein Calcium Phosphate Magnesium Vitamin K Manganese |
| MEAL PLAN ONE CLIENT: | |||
| Description of each dish. | Recommended Food Preparation Cooking Methods | Nutritional requirements | |
| Breakfast Option 1 | |||
| Breakfast Option 2 | |||
| Morning snack / Beverage | |||
| Lunch Option 1 | |||
| Lunch Option 2 | |||
| Afternoon snack / Beverage | |||
| Dinner Option 1 | |||
| Dinner Option 2 |
| MEAL PLAN TWO CLIENT: | |||
| Description of each dish. | Recommended Food Preparation Cooking Methods | Nutritional requirements | |
| Breakfast Option 1 | |||
| Breakfast Option 2 | |||
| Morning snack / Beverage | |||
| Lunch Option 1 | |||
| Lunch Option 2 | |||
| Afternoon snack / Beverage | |||
| Dinner Option 1 | |||
| Dinner Option 2 |
| MEAL PLAN THREE CLIENT: | |||
| Description of each dish. | Recommended Food Preparation Cooking Methods | Nutritional requirements | |
| Breakfast Option 1 | |||
| Breakfast Option 2 | |||
| Morning snack / Beverage | |||
| Lunch Option 1 | |||
| Lunch Option 2 | |||
| Afternoon snack / Beverage | |||
| Dinner Option 1 | |||
| Dinner Option 2 |
| MEAL PLAN ONE CLIENT: ONE | |||
| Description of each dish. | Recommended Food Preparation Cooking Methods | Nutritional requirements | |
| Breakfast Option 1 | |||
| Breakfast Option 2 | |||
| Morning snack / Beverage | |||
| Lunch Option 1 | |||
| Lunch Option 2 | |||
| Afternoon snack / Beverage | |||
| Dinner Option 1 | |||
| Dinner Option 2 |
| MEAL PLAN ONE CLIENT: ONE | |||
| Description of each dish. | Recommended Food Preparation Cooking Methods | Nutritional requirements | |
| Breakfast Option 1 | |||
| Breakfast Option 2 | |||
| Morning snack / Beverage | |||
| Lunch Option 1 | |||
| Lunch Option 2 | |||
| Afternoon snack / Beverage | |||
| Dinner Option 1 | |||
| Dinner Option 2 |
| MEAL PLAN FOUR CLIENT: | |||
| Description of each dish. | Recommended Food Preparation Cooking Methods | Nutritional requirements | |
| Breakfast Option 1 | |||
| Breakfast Option 2 | |||
| Morning snack / Beverage | |||
| Lunch Option 1 | |||
| Lunch Option 2 | |||
| Afternoon snack / Beverage | |||
| Dinner Option 1 | |||
| Dinner Option 2 |
| MEAL PLAN FOUR CLIENT: | |||
| Description of each dish. | Recommended Food Preparation Cooking Methods | Nutritional requirements | |
| Breakfast Option 1 | |||
| Breakfast Option 2 | |||
| Morning snack / Beverage | |||
| Lunch Option 1 | |||
| Lunch Option 2 | |||
| Afternoon snack / Beverage | |||
| Dinner Option 1 | |||
| Dinner Option 2 |
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