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.
RC- SITHKOP012-DRT-V1.1 Page | 1
Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au
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?
The Nutrient-Packed Quinoa and Vegetable Stew has been selected as it conforms to the customer's
dietary demands. Its virtues encompass being exempt from gluten, dairy, and animal products, which
are in line with the customer's dietary restrictions. Furthermore, quinoa is a protein-rich grain,
rendering it appropriate for a vegan patron who requires protein but avoids allergens. The stew is
abundant in vegetables, furnishing indispensable nutrients and fiber, thereby being advantageous for
both overall health and dietary requirements.
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?
I took the following actions to cater to the client's dietary requirements for a gluten-free, dairy-free,
and plant-based meal:
Consultation: To better understand the customer's precise nutritional needs, I spoke with a
licenced dietitian.
Recipe selection: I chose a recipe for a nutrient-rich quinoa and vegetable stew that was
already created to adhere to these dietary requirements. This recipe called for ingredients that
were vegan, dairy-free, and gluten-free.
Recipe Review: I thoroughly examined the recipe to make sure it complied with the client's
dietary requirements, examining ingredient lists and double-checking allergy information.
Ingredient selection: I took care to use fresh, high-quality items that complied with the
regimen and were dairy- and gluten-free.
Preparation: I prepared the dish according to the recipe's directions without changing
anything that might make it unsuitable for the customer's dietary requirements.
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?
For the Nutrient-Packed Quinoa and Vegetable Stew, I selected ingredients that meet the customer's
nutritional needs. I focused on nutrient density and included quinoa and colourful vegetables. I
RC- SITHKOP012-DRT-V1.1 Page | 2
Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au
ensured balance of macronutrients with quinoa for protein, vegetables for fibre and vitamins, and
healthy fats from olive oil. I also avoided allergens by choosing gluten-free and dairy-free ingredients.
The stew is suitable for a variety of dietary needs. I enhanced its overall health benefits with a diverse
selection of vegetables. Through judicious ingredient selection and strict adherence to dietary
restrictions, I guaranteed that the Nutrient-Packed Quinoa and Vegetable Stew was nutritionally
balanced and appropriate for customers with particular dietary requirements.
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?
I conducted a thorough examination of the food labels to verify the appropriateness of the ingredients
by scrutinizing for allergens, gluten, and dairy. Moreover, I ensured that there were no concealed
origins of these allergens in any packaged ingredients. I paid close consideration to the additives and
preservatives, abstaining from them whenever feasible, to preserve the stew's appropriateness for the
client's dietary needs and to diminish any potential health implications.
Food preparation/storage/cooking methodology
Describe how the preparation, storage and cooking methods effect the nutrients.
Preparation:
Vegetables retain more nutrients when properly washed and chopped.
Nutrient loss can occur as a result of excessive peeling, soaking, and prolonged exposure to
air or water.
Storage:
Nutrient deterioration can be slowed by refrigeration or appropriate storage.
Long-term storage of fruits and vegetables at room temperature might lead to nutritional loss.
Cooking Techniques:
Nutrient loss during cooking might result from heat exposure.
Nutritional value may be decreased by nutrient leaching into cooking water.
RC- SITHKOP012-DRT-V1.1 Page | 3
Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au
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.
The Nutrient-Packed Quinoa and Vegetable Stew was cooked using a method that attempted to
preserve its nutritional value:
Sautéing: I began by frying garlic and onions in olive oil. Sautéing at a moderate heat
preserves nutrients while enhancing flavour.
Simmering: I cooked the stew after adding the quinoa, vegetable stock, and vegetables.
Ingredients were able to cook slowly while simmering at low heat, preserving their nutritious
value.
Equipment: For sautéing and simmering, I used a heavy-bottomed saucepan. It holds heat
effectively for simmering and distributes heat evenly to prevent burning.
I chose to sauté and cook the stew using the right tools, preserving its nutritional value while
enhancing flavour.
What cooking methods did you use? How did you prevent cross contamination? How did you ensure
that the dish maintained equivalent nutritional value?
Cooking Methods: For the nutrient-dense quinoa and vegetable stew, I used sautéing and simmering.
In order to improve flavour, the onions and garlic were sautéed in olive oil over a low heat. To
preserve the nutritional value of the ingredients, the stew was gently cooked at a moderate heat using
the simmering method.
Cross-contamination Prevention: I put the following precautions into practise to stop cross-
contamination:
All equipment and utensils were thoroughly cleaned and sanitised.
Used several cutting boards for various culinary items and separated raw vegetables from
other ingredients.
Utilised clean utensils and gloves as necessary, and regularly washed their hands.
Ensured that ingredients devoid of allergens were stored apart from those that might cause
allergies.
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au
‘To preserve nutritional value, I adhered to these measures: abstained from overcooking veggies to
prevent nutrient loss, supervised simmering to avoid overexposure to heat, limited ingredient
processing, utilized fresh produce and fewer additives, refrained from long exposure to high heat, and
included nutrient-rich ingredients such as quinoa and an assortment of vegetables to boost overall
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?
I consulted with a certified dietitian to cater to the customer's dietary needs. The reason for selecting a
dietitian was their expertise in nutrition and dietary requirements. I gathered information on the
customer's specific dietary restrictions, allergens, and preferences. The exact requirements were
clarified by discussing in detail and carrying out dietary assessments with the dietitian. I conveyed the
dietary needs to my team and ensured that they understood and followed the recipe modifications.
There was no need to seek additional specialist advice. Communication was effective through team
discussions, clear instructions, and regular updates on the customer's dietary requirements to meet
their needs efficiently.
RC- SITHKOP012-DRT-V1.1 Page | 5
Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au
