• Posted on December 28, 2020
• Unique Submission Team

Develop Menus for Special Dietary Requirements

ASSIGNMENT 1

	Hindu	Vegetarian	Low Fat Diet
Provide a Basic Overview	It is third most of the popular religion in the world. At the same time, in the Australia, there are also lots of Hindus living. Basically, Hindus avoids the non veg in die. Instead of this, they like to each heavy food. They like to take a vegetarian or lacto-vegetarian lifestyle.   The Hindu religion focus on the heavy diet (Andreyeva et al., 2012).	In the world, two kinds of people found on the basis of the meal that take. In this, vegetarian people are found mostly. The main feature of this, people that they don’t take Non-veg or meat of the animals.	In the current environment, people are suffering from fat related diseases. Due to this, they prefer to low fat diet. This kind of the foods are helpful to peoples reduce the fat of the people. However, they contain the protein and calories in the enough volume.
Culinary Characteristics	It has a wide variety that can be divided in the reference of the climate, culture, ethnic group, soil type.  There is a great history of the culinary of Hindus. It is 5000 years old and now it can found each corner of the world. Indian food is found from the Hindus culinary.	This one of the well known culinary in the world. It contains the several foods and receipts. This culinary is related to the Hindus culinary.	In the current scenario, the culinary of low fat diet is very famous and people are increasing their interests to learn this. It includes on the heavy products that have protein, vitamin, and calories in the sufficient volume.
Specific Ingredients	In the Hindus people, there are some special ingredients that are beans, dried, cardamom, chilli peppers, cinnamon, coriander, cumin, Garam Masala, Ginger, Mustard seed, onion and garlic, Turmeric etc.	Vegetarian foods includes all kind of the ingredients excluding Non-veg. Typically, the main ingredients of Vegetarian diets are grains, Tempeh, tofu, nuts, dried fruits, vegetables and maple syrup etc.	In this kind of diet, some ingredients are used that are able to maintain the fat level among the people. In this kind of foods,
Provide an appropriate recipe	Spicy Vegan Potato Curry is one of dish that comes under the Hindus religion. In the first step, the cook boils the potatoes for the 15 minutes. In the next step, remaining vegetables are also boiled for 5 minutes. After  this, the boiled potatoes and vegetable are mixed with the curry powder, Garam masala, ginder and salt and it is cooked 2 minuts more. Some ingredients are also mixed for the better test such as tomatoes, garbanzo and peas.	Crispy Vegetable Pakoras is well known dish. In this recipe, in the first step, the cook mix Coriander, salt, turmeric, chilli powder, garam masala and garlic.  In the second step, cook pour the water into the well and mix to form a thick smooth better. In the third step, the required oil for dish is heated on the 190 degrees calcium. In next step, Onions can mix for better test of the dish.	Brown rice is eaten by the people as the low fat diet. However, it can be cooked in the various ways. But, the simple brown rice is cooked easily. In the first step, rice are cleaned by water. After this, rice are boiled with the water for 15 minutes. For better test, small pieces of the vegetable can be mixed in this (Calvo & Tucker, K2013).

ASSESSMENT 2

Dietary Requirements	Dinner menu’s
Kosher	• Cold Starters • Soups • Warm Starters • Fish • For Vegetarians • Main Courses • Salads • Desserts
Halal	• Thai Mango Shrimp Skillet • Shrimp Harissa Tagine • Moroccan Tagine with Meatballs and Eggs • Vegetarian Korma with Basmati Rice • Creamy Fusilli Pasta with Swiss Chard and Chicken • Baked Shrimp with Garlic, Fresh Herbs and Red Pepper Paste • Lime Chicken Tacos with Tomatillo Salsa • Linguine with Spinach, Mushrooms & Garlic
Vegetarian	• Serving Mozzarella, Basil & Zucchini Frittata • Cup mixed greens • Top salad with 1/2 Tbsp. each olive oil & balsamic vinegar. • 2 diagonal slices baguette (1/4 inch thick), preferably whole-wheat, toasted • Butternut Squash & Black Bean Tostadas • Tomato & Artichoke Gnocchi • Cooked black beans • Cooked brown rice
Hindu	• Masala Bhindi • Chana Kulcha • Beans Thoran, Potato Curry & Rice • Gujarati Kadhi • Allahabad Ki Tehri • Low Fat Dahi Chicken • Kolhapuri Vegetables • Black Channa and Coconut Stew
Low fat, Low Carbohydrate	• Meat • Fish • Eggs • Vegetables • Fruits • Nuts and seeds • Salmon with butter and vegetables • Pork chops with vegetables
Diabetics	• Vegetable Weight-Loss Soup • Rosemary-Goat Cheese Toast • Lentil & Roasted Vegetable Salad with Green Goddess Dressing • Frozen Chocolate-Banana Bites • Cooked brown rice • Extra-virgin olive oil • LEMON-Herb Salmon with Caponata & Farro • Fresh chopped rosemary
Healthy Living (low Cholesterol, Low sodium and nutritional)	• Chicken breast • Brown rice • Squash & Red Lentil Curry • Poached Cod & Green Beans with Pesto • Roast Chicken & Fennel • Asparagus spears • Bean & Barley Soup • Mixed greens drizzled

ASSESSMENT 3

Kosher

Generally, the Kosher foods come under the dietary law and kashrut. The diet and food that is eaten according to the law is known as the kosher diet. The prepared menu provides the satisfaction to the customers because it contains all the essential dishes that are required for a person. Along with this, employees are also happy with the diet chart because it includes all enough calories and protein in food. However, customer survey depicts that some more dish can be includes according the different people needs. Custom and managers such as professional person suggests that some law fat food should also be included in the Menu (Campos et al., 2011).

Halal

Halal food or dishes come under the Islamic law where people like to take the high calories diet in the dinner. In this, it is found that the prepared menu for dinner fine for customers in the various context such employee, students and tourist. Even through, the customer survey determine that the dinner menu for Halal dishes contain the heavy diets that increase fat of people. Due to this, some improvements are suggested by supervisor and manager to reduce the ingredients that increase the fat.

Vegetarian

As the name suggest, the vegetarian Menu only contains the vegetarian dishes. This kind of the dish includes the low fat foods. But, at the same time, it includes other essential element in the enough volume. The vegetarian customers are very happy with the prepared menu. However, it is found that some light dish can be included in the menu. It can help to increase the sale of vegetarian restaurant (Cashman, 2015).

Hindu

The dinner menu for Hindu, it really includes the testable dishes. The most of the customers are satisfied with the dishes that are offered in the menu. However, there is a significant scope to increase the dish according the demand of visitor in the restaurant. In thus survey, it is found that customer have strong demand that to increase dish according to demand in the various customers. At the same time, it can also suggest to maintain the price of the dishes according the preference of the customer and competitor price (Dhingra et al., 2012).

Low fat, Low Carbohydrate

In the current time, people are suffering from the various diseases related to fat. It is because the physical activities of the people are decreasing. The prepared low fat and carbohydrate menu is really attractive. But, the survey finding depicts that the price of these dishes is high that is why customer avoid them. In the context of the improvement strategy, it is recommended by the managers and staff that some significant decision can be taken for improvement the structure of the restaurant. It may increase the sales of the restaurant (Wu et al., 2013).

Diabetics

The developed menu for the diabetics is really effective to control the sugar level of the people. It includes the healthiest foods that provide the enough calories to customers. In regard of the customers said that they are very happy because this menu includes the all the required dishes. However, in the survey, some improvement suggestions are collected that where it is found that restaurant needs to increase staff members (Erinosho et al., 2011). It is because there is lack of enough staff to deliver the best customer satisfaction.

Healthy Living (low Cholesterol, Low sodium and nutritional)

As concerning of the current expectation of the people to live healthy, the prepared menu is perfect. It meets the requirement of the all people that want to healthy life. In this, it is also found that customers that are living the professional are satisfied with this menu. They are also agreed on the current price of the different dished in the menu bar. Even through, some persons are suggested to concern on the cleanliness of the restaurant. It will increase the customer base and sales of the company (Mäkinen et al., 2016).

References

Andreyeva, T., Luedicke, J., Middleton, A. E., Long, M. W., & Schwartz, M. B. (2012). Positive influence of the revised Special Supplemental Nutrition Program for Women, Infants, and Children food packages on access to healthy foods. Journal of the Academy of Nutrition and Dietetics, 112(6), 850-858.

Calvo, M. S., & Tucker, K. L. (2013). Is phosphorus intake that exceeds dietary requirements a risk factor in bone health?. Annals of the New York Academy of Sciences, 1301(1), 29-35.

Campos, S., Doxey, J., & Hammond, D. (2011). Nutrition labels on pre-packaged foods: a systematic review. Public health nutrition, 14(8), 1496-1506.

Cashman, K. D. (2015). Vitamin D: dietary requirements and food fortification as a means of helping achieve adequate vitamin D status. The Journal of steroid biochemistry and molecular biology, 148, 19-26.

Dhingra, D., Michael, M., Rajput, H., & Patil, R. T. (2012). Dietary fibre in foods: a review. Journal of food science and technology, 49(3), 255-266.

Erinosho, T., Dixon, L. B., Young, C., Brotman, L. M., & Hayman, L. L. (2011). Nutrition practices and children’s dietary intakes at 40 child-care centers in New York City. Journal of the American Dietetic Association, 111(9), 1391-1397.

Mäkinen, O. E., Wanhalinna, V., Zannini, E., & Arendt, E. K. (2016). Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products. Critical reviews in food science and nutrition, 56(3), 339-349.

Wu, G., Wu, Z., Dai, Z., Yang, Y., Wang, W., Liu, C., … & Yin, Y. (2013). Dietary requirements of “nutritionally non-essential amino acids” by animals and humans. Amino acids, 44(4), 1107-1113.