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Dietary Requirements Template
For each recipe you will need to identify the customer’s special dietary requirements, food preferences and aversions. You will need to complete one of these documents for each recipe.
Dietary requirements Summarise the dietary requirements of the group. Your summary should include all: religious dietary requirements food intolerances or allergies eating/dietary trends and regimes nutrition goals contraindications with medicines any other dietary and nutrition needs of the group food restrictions customer preferences and aversions. You should also include in your summary: a description of the health consequences of ignoring the special dietary requirements of the people in the group a description of the process that you used to gather this information any liaison that you did with other professionals to identify and confirm the dietary requirements of members of the group.
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Recipe choice Explain your rationale for selecting the recipe – what are its merits? How does the dish address the special dietary requirements of the customer?
Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs?
Ingredient choice Describe how you chose ingredients suitable for meeting the customer’s nutritional needs. How did you ensure that a combination of foods was chosen to meet the nutrient requirements of your customer/s? How did you ensure balance of nutritional requirements and variety? How did the ingredients chosen help in regards to dietary diseases and health implications of food choices?
Food labelling and interpretation
Describe how you reviewed the food labels to determine the suitability of ingredients. Were there any implications of using food additives and preservatives?
Food preparation/storage/cooking methodology
Describe how the preparation, storage and cooking methods effect the nutrients.
Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did? Explain your choices. Use correct culinary terminology.
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What cooking methods did you use? How did you prevent cross contamination? How did you ensure that the dish maintained equivalent nutritional value?
Consultation Who did you communicate with about the customer’s dietary need/s? Why did you choose this person? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?
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