Reference no: EM133137938

• Australian dietary guidelines.
• Recipes that accommodate a range of special dietary requirements.
• Australia New Zealand Food Standards Code

In this task, I am required to develop and cost at least six (6) menus or meal plans, within commercial time constraints and demonstrating the principles and practices of nutrition, that individually or in combination meet at least six (6) of the following different special dietary requirements:

• Eating regimes; elimination or 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 of gluten-free flour, yeast-free flour or non-sugar sweeteners.
• Sugar-free.
• Type one and two diabetes.

Whilst developing the meus, must ensure: 

• Two (2) of the six (6) menus or meal plans developed reflect one (1) or more of the following types of cultural or religious dietary requirements:
  1. Halal.
  2. Hindu.
  3. Kosher.
  4. Vegan.
  5. Vegetarian.
• Two (2) of the six (6) menus or meal plans developed address the special dietary requirements of two (2) of the following different customer groups:

1. Adolescents.
2. Athletes.
3. Children.
4. Defence forces.
5. Elderly.
6. Health care.
7. Ill or injured.
8. Infants.
9. International tourists.
10. Nutritional and energy requirements due to physical condition.
11. People in areas affected by disaster or environmental extremes.
12. People from different socioeconomic groups.
13. People in remote areas.
14. Those with weight problems: underweight, overweight or obese.