SITHKOP004 Develop Menus for Special Dietary Requirements

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 assessedSIT40516 Certificate IV in Commercial Cookery
Related documentation☐ Student Assessment Record ☐ Short Answer questions ☐Activity Workbook / ODC
Location of assessmentWorkplace ☐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

Range of Conditions 4

Learner instructions 6

Australian Dietary Guidelines 7

Background Information 8

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

MEAL PLAN ONE 19

MEAL PLAN TWO 20

MEAL PLAN THREE 21

MEAL PLAN FOUR 22

MEAL PLAN FIVE 23

MEAL PLAN SIX 24

Cyclic Menu Overview 25

Nutritional information 26

Task 3: Cost and Document Special Menus and Meal Plans 27

MEAL PLAN COSTING ONE 27

MEAL PLAN COSTING TWO 28

MEAL PLAN COSTING THREE 29

MEAL PLAN COSTING FOUR 30

MEAL PLAN COSTING FIVE 31

MEAL PLAN COSTING SIX 32

Operational Kitchen Costs 33

Expenditure Costs 33

Labour Cost Considerations 33

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  PCDESCRIPTION 
Reading skills to:1.2 1.4Read 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 3.4Write comprehensive menus, meal plans and recommendations for cooking methods.
Oral communication skills to:1.3 4.1 4.2Listen 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 4.2Calculate the cost of producing dishes for menus and meal plans.
Learning skills to:2.5 2.3 4.3Continually research information on emerging dietary trends.
Problem-solving skills to:4.2 4.3 3.1 3.2Evaluate 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 2.6Access and sort information required for menu design to coordinate a timely and efficient development process.
Technology skills to:2.3 2.4 3.1Use 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 assessedSITHKOP004 Develop Menus to meet special Dietary Requirements
Date____/____/_____
AQF level under which the unit is being assessedCertificate IV in Commercial Cookery
Location of assessmentWorkplace ☐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

75gmObese
100gmStandard, , Older Australian
120gm-150gmSuffered from Minor fall, Infection, Diabetes, increase physical
150-gm200gmMedical, Trauma, Surgery recovery, Fractures, Malnutrition

Recommended Daily intake: refer to website link for calculations/weights

https://www.eatforhealth.gov.au/sites/default/files/content/The%20Guidelines/n55g_adult_brochure.pdf
Older adultsVegetables and legumesFruitGrains (cereal)Lean meat, fish, poultry, eggs, nuts, seeds, legumes, beansMilk, yoghurt, cheese & alternativesAllowance for additional serves from any food group*
Women
51-70 years
524240-2.5
Women
70+ years
523240-2.5
Men
51-70 years
5.5262.52.50-2.5
Men 70+ years524.52.53.50-2.5

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 ItemYield %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 chicken92%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 Slice95%
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

IngredientYield %IngredientYield %IngredientYield %
FruitVegetablesVegetables
Apples76Artichokes48Parsnip85
Apricots94Asparagus56Potato81
Avocado75Beans, green round88Shallots89
Bananas68Beetroot, no tops76Squash81
Berries92Broccoli61Zucchini95
Cantaloupe, whole50Brussels sprouts74Meat
Citrus fruits72Cabbage, savoy79Beef, steak, boneless, 1 cm fat (grill, fry, stir fry)76
Coconut, whole53Carrots, no tops65Beef, whole, rib in (roast)62
Grapefruit68Capsicum82Beef, whole, boneless (roast)82
Grapes, seedless94Cauliflower45Beef, sliced, boneless (braise)76
Pears78Celery75Chicken, whole62
Pineapple52Cucumber95Chicken portions, bone in67
Rhubarb, no leaves86Eggplant81Chicken breast, boneless96
Stone fruit80Garlic, bulbs87Chicken thigh, boneless89
Strawberries87Leek58Other


Lettuce, endive, kale, spinach, etc.74Bacon, sliced67


Mushrooms97Bacon, short cut82


Onion89Salami and cured sausages94


Peas, in shell38

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:

https://www.diabetesaustralia.com.au/
https://www.heartfoundation.org.au/
https://www.coeliac.org.au/coeliac-disease/
https://www.allergy.org.au/patients/about-allergy/anaphylaxis
https://nutritionaustralia.org/category/fact-sheets/
https://www.eatforhealth.gov.au/
https://www.eatforhealth.gov.au/sites/default/files/content/The%20Guidelines/n55a_australian_dietary_guidelines_summary_131014_1.pdf

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 ItemYield
Portion
CostConsiderations



Made in house
Unit Price
Bought in Pre-made Unit Price
Porridge10$6.00Type of milk used and the holding time for thickness, milk used and brand of the oats.60c
Cereal165cVariety of brands and styles, increased portion size for particular clients.65c
Egg and toast breakfast1$1.50Variety of breads, and consider wastage and type of egg. Recommended Free range 60gm$1.50

Muffin, assorted flavours
12$9.00Freshly baked or bought in varieties in a range of sweet and savoury styles.75c$1.40
Slice-Sweet assorted flavours
16$12.00Depending on seasonal produce, fresh or frozen can be bought in or pre made.87c$1.40
Slice – Savoury
16$14.00Depending on seasonal produce, fresh or frozen with or without cheese and smallgoods.75c$1.40
Quiche, Omelette, frittata assorted flavours10$12.00Egg 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 / smallgoods4$8.80Vegetarian options, likes and dislikes and or additional seasonal food items$2.20
Soup, pureed, creamy, broth and or mixed10$11.00Based on seasonal mixed items can be bought in or pre made$1.10.85c
Braised Wet Dish Chicken and vegetable10$26.50Based on a range of nutritional items, lean cut chicken and seasonal produce / farinaceous items$2.65$4.00
Braised Wet Dish Beef and vegetable10$32.00Based on a range of nutritional items, lean cut beef and seasonal produce / farinaceous items$3.20$4.50
Braised Wet Dish Lamb and vegetable10$28.00Based on a range of nutritional items, lean cut lamb and seasonal produce/ farinaceous items$2.80$6.00
Braised Wet Dish vegetarian10$16.00Based on a range of nutritional substitute items of legumes, chickpeas and leafy green vegetables$1.60$4.00
Pasta Dishes14$24.50Based 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$8.00Each fruit pie can be made and cut and served. Sugar and fat content can be adjusted if made in house.80c$1.25
Fruit Crumble12$10.00Each 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
Custard10$3.00Pre made or bought in custard. Sugar and fat content can be adjusted if made in house to avoid common allergies if required
30c50c
Ice cream12$4.00Pre 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 required80c40c

References:

https://www.pfdfoods.com.au/our-products
https://www.gdfruit.com.au/
https://www.bidfood.com.au/brochures
https://www.biopak.com.au/products/biopak-price-list



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 CONSEQUENCESAllergic 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 PoachedNutritional 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 MethodsNutritional 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 MethodsNutritional 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 MethodsNutritional 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 MethodsNutritional 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 MethodsNutritional 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 MethodsNutritional 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 MethodsNutritional 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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