special dietery

1. DESIGN MEALS TO MEET SPECIFIC
DIETARY OR CULTURAL NEEDS
D1.HCA.CL3.03
DEDY WIJAYANTO  Slide 1
Part 1

2. Design meals to meet specific dietary or
cultural needs
This unit comprises three Elements:
Design meals for specific dietary needs
Design meals for specific cultural needs
Produce and present meals for specific dietary
and cultural needs
DEDY WIJAYANTO  Slide 2

3. Introduction
Why do we eat? And what do we eat?
We eat for many reasons. And many factors affect what we eat.
 Biology
 Stimulation
 Social reasons
 Psychology
 Health
 Food availability
DEDY WIJAYANTO  Slide 3

4. Element 1: Design meals for specific dietary
needs
DEDY WIJAYANTO  Slide 4

5. DEDY WIJAYANTO 5
Specific Dietary Needs
The Performance Criteria for this Element are:
 Identify the requirements for specific diets according to
instructions from relevant persons
 Design meals in accordance with specific dietary needs
 Modify recipes for specific dietary needs
 Identify essential ingredients for specific dietary needs
 Identify and select suppliers for purchasing of products
Slide 5

6. Basic Nutrition
All meals prepared in commercial food production should have
culinary balance. Meals are more appetising and appealing if
there is balance in:
 Texture
 Flavours
 Composition
Meals should also consider basic nutritional requirements for
health and wellbeing.
DEDY WIJAYANTO  Slide 6

7. DEDY WIJAYANTO 7
Healthy Meals
Healthy meals are made from combining a variety of nutritious foods from
the five core food groups.
The five core food groups are:
 Grains
 Vegetables including legumes/beans
 Fruit
 Dairy and dairy alternatives
 Milk, yoghurt, cheese or soy
 Meat and meat alternatives
 Lean meats, poultry fish, eggs , tofu, nuts & seeds and
legumes/beans
Slide 7

8. DEDY WIJAYANTO 8
Nutrition Guidelines
Dietary Guidelines assist to design healthy meals for the average
person that include balanced proportions of:
• The five core food groups
Additionally dietary guidelines suggest most people:
• Drink plenty of water
• Only eat small amounts of oils, butter
and other fats
• Limit high salt, sugar and fat foods - these are often processed
foods
• Limit alcohol
Slide 8

9. DEDY WIJAYANTO 9
Daily food for health and wellbeing
The daily food requirements for health and well-being are:
• Macronutrients
• Micronutrients
• Water
• Fibre
Nutrients are the substances found in food that nourish the
body.
Slide 9

10. Nutrients
The macronutrients are:
• Protein
• Carbohydrate
• Lipids
The micronutrients are:
• Vitamins
• Minerals
DEDY WIJAYANTO  Slide 10

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12. Carbohydrates
Carbohydrates are the human body’s main source of energy.
It is important that the diet includes enough to
provide:
• Energy for basic functions
• Energy for the physical activity of the day
DEDY WIJAYANTO  Slide 12

13. Carbohydrates (continued)
Carbohydrates are classified as:
• Simple Carbohydrates
 Simple carbohydrates come from foods high in sugars
such as naturally occurring sugars in fruit, added sugars,
honey and syrups
• Complex Carbohydrates
 Complex carbohydrate foods are starchy foods such as
rice, bread, potatoes and pasta
DEDY WIJAYANTO  Slide 13

14. Protein
Protein is needed in all the cells throughout the body.
Protein is needed to:
• Produce cells
 During growth e.g. childhood, pregnancy (fetus)
• Repair cells
 Muscles
• Maintain cells
 Hair, fingernails, blood
DEDY WIJAYANTO  Slide 14

15. Proteins (continued)
Many foods contain a good source of protein:
• Animal foods are considered excellent sources of protein:
 Meats, poultry, seafood, game, eggs, dairy
• Some plant foods also contain good sources
of protein:
 Soy products like tofu or bean curd
• Many plant foods contain protein which can be useful if
combined together:
 Grains, nuts, seeds and legumes
DEDY WIJAYANTO  Slide 15

16. Lipids
Lipid is the combined term used to describe foods which are fat
or oil.
• Fats
 Fats are usually solid at room temperature
 Usually from animals
 e.g. butter, chicken fat, lard
• Oils
 Oils are liquid at room temperature
 From plants
 e.g. nuts, seeds, fruit
DEDY WIJAYANTO  Slide 16

17. Vitamins
Vitamins are organic compounds found in the plant and animal
foods we eat.
The body only needs very small amounts. They are divided into:
• Water soluble
 A, D, E and K
• Fat soluble
 B Complex and C
Eating a balanced diet will provide sufficient quantities.
DEDY WIJAYANTO  Slide 17

18. Vitamins (continued)
Vitamin content can be damaged during food preparation.
• Some vitamins are heat sensitive
 Use raw vegetables like salads
• Vitamins can be leached out in water
 Preparing vegetables freshly is best
• Vitamin content is highest in the skin of vegetables
 Serve some vegetables with their skin on
DEDY WIJAYANTO  Slide 18

19. Minerals
Minerals are chemical elements found in the water and the soil
plants grow in.
The body only needs very small amounts. There are 17 minerals
that the body needs. 4 that are often discussed are:
• Iron
• Calcium
• Sodium
• Iodine
Eating a balanced diet will provide sufficient quantities.
DEDY WIJAYANTO  Slide 19

20. Additional requirements
As well as the micro and macro nutrients humans also require:
• Water:
 Regulates the body's temperature
 Transports water soluble nutrients
 Flushes out waste
• Fibre:
 Fibre is the indigestible part of plants
 Fibre assists in keeping the digestive system healthy
DEDY WIJAYANTO  Slide 20

21. Nutritional Balance
Commercial Cooks should aim to ensure meals contain a
balance of the nutritional requirements.
These basic nutritional requirements must not be neglected for
customers who have additional dietary requirements due to:
• Health concerns
• Religious dietary requirements
• Other dietary special requests
 Vegetarian diets
DEDY WIJAYANTO  Slide 21

22. Design meals for specific diets
Customers may require meals for a specific diet because of
health issues:
• Weight Imbalance
 Overweight and Obesity
 Underweight
• Cardio-vascular disease
• Diabetes
• Coeliac disease
• Lactose Intolerance
• Food allergies
DEDY WIJAYANTO  Slide 22

23. Overweight and Obesity
• A range of factors can cause a person to be overweight or
obese including
 Inactivity
 Genetic factors
 Eating more kilojoules than are used
• Obesity increases the risk of many chronic diseases such as:
 Cardiovascular disease
 Hypertension (high blood pressure)
 Stroke
 Type 2 diabetes
DEDY WIJAYANTO  Slide 23

24. Overweight and Obesity
When preparing meals for customers trying to lose weight the meals should
include:
• Plenty of:
 Whole grain foods and vegetables
• Moderate amounts:
 Reduced fat dairy, lean meats
 Fruit
• Limited:
 Added fats, sugars, salt
 Alcohol
DEDY WIJAYANTO  Slide 24

25. DEDY WIJAYANTO 25

26. Underweight
Healthy meals suggestions for customers who are wanting to gain
weight include:
• Eating more often
 Smaller meals more often
• Choose full fat foods
 Dairy
• Adding extra kilojoules
 Cheese and milk powder can be added
DEDY WIJAYANTO  Slide 26

27. Heart and Cardio-vascular Diseases
Prevention strategies include exercise and healthy eating.
• Diet is an important risk factor in coronary heart disease
• Food-related risk factors include obesity, high blood
pressure, uncontrolled diabetes and a diet high in saturated
fats
• A low saturated fat, low salt, high fibre; high plant food diet
can reduce the risk of developing heart disease
DEDY WIJAYANTO  Slide 27

28. Hypertension
When blood is pumping through the arteries at a higher
pressure than normal. It can lead to
• Heart attack
• Kidney failure
• Stroke
Prevention strategies that are diet based include:
• Maintain weight within a healthy range
• Eating a high fibre, low fat and low salt diet
DEDY WIJAYANTO  Slide 28

29. High Cholesterol
Cholesterol is a fat found in all animal cells. It is needed in the human body for
making:
• Hormones
• Bile
• Vitamin D
There are two main types of cholesterol:
• HDL – referred to as the ‘good’ cholesterol
 Helps to remove LDL cholesterol
• LDL – referred to as the ‘bad’ cholesterol
 Contributes to narrowing of the arteries
DEDY WIJAYANTO  Slide 29

30. High Cholesterol (continued)
The body makes its own cholesterol. Excess dietary cholesterol can
lead to heart disease.
Prevention strategies that are diet-based include:
• Maintain weight within a healthy range
• Eating a high fibre, low fat and low salt diet
 Include plenty of whole grains and fresh fruit and vegetables
 Reduce animal products - lean meats, poultry and fish are
recommended
DEDY WIJAYANTO  Slide 30

31. DiabetesDiabetes is a condition where the glucose in the blood is too
high. This is due to either faulty or insufficient production of the
hormone insulin. Types of diabetes include:
• Type 1 diabetes
 Insulin is not made so injections are
required everyday
• Type 2 diabetes
 Inadequate levels of insulin produced or the body's cells
do not respond properly to the insulin produced
• Gestational
 Occurs during pregnancy
DEDY WIJAYANTO  Slide 31

32. Type 2 diabetes
The main nutrients that need to be modified for a customer with type
2 diabetes are:
• Carbohydrates
 Simple sugars need to be limited or avoided
 Select low glycemic index varieties of complex sugars (starches)
• Lipids
 Reduce fat
DEDY WIJAYANTO  Slide 32

33. Glycemic Index
The glycemic index (GI) measures how fast carbohydrate rich foods
raise the level of glucose. Some examples include:
• Low GI (less than 55)
 Fruit, milk, pasta, whole-grain bread, porridge, legumes
• Medium GI (55 to 70)
 Fruit juices, basmati rice, wholemeal bread
• High GI (greater than 70)
 Potatoes, white bread, long grain rice (other than basmati)
DEDY WIJAYANTO  Slide 33

34. Glycemic Index (continued)
Factors which can affect the GI rating of foods include:
• The size, texture, viscosity and ripeness of a food
 An unripe banana may have a GI of 30,
while a ripe banana has a GI of 51
• Protein, soluble fibre, the sugars (fructose and lactose) fat and acid
foods (like vinegar, lemon juice or acidic fruit) slow the rate at which
the stomach empties and so slow the rate of digestion
• Phytates in wholegrain breads and cereals
• Cooking and processing foods
DEDY WIJAYANTO  Slide 34

35. Coelic Disease
In people with Coeliac disease the immune system reacts abnormally
to foods containing gluten:
• Gluten is a protein found in the grains:
 Wheat
 Barley
 Oats
 Rye
• And all the products made from these grains
DEDY WIJAYANTO  Slide 35

36. Coeliac Disease (continued)
For a person with Coeliac disease a gluten free diet should be followed.
This includes:
• Naturally gluten free foods
• Fresh fruit and vegetables, fresh meats, eggs, nuts
and legumes, milk, fats and oils
• Gluten free grains e.g. rice and corn
• Avoiding gluten products such as normal bread, biscuits, cakes, pastry,
pizza, pasta, noodles, batter and breadcrumbs
 Bran, semolina, durum flour, couscous, bulgur, farina, spelt, emmer
 Avoiding processed foods unless specifically labeled 'gluten free‘
DEDY WIJAYANTO  Slide 36

37. Lactose Intolerance
Lactose intolerance is when a person has difficulty or is unable to
digest milk sugars from dairy products.
• Milk and the products made out of milk contain
a sugar called Lactose
• Normally the body can break down lactose
using an enzyme called lactase
• A customer who has lactose intolerance is either missing or
does not produce enough lactase
• The condition is more common among people from Asia,
Africa, the Middle East, Australian Aborigines and some
Mediterranean countries
DEDY WIJAYANTO  Slide 37

38. Lactose Intolerance (continued)
• When lactose stays in the digestive system and ferments, it can result
in a symptoms including:
• Abdominal pain
• Bloating
• Flatulence
• Diarrhoea
• Nausea
• Vomiting
DEDY WIJAYANTO  Slide 38

39. Lactose Intolerance (continued)
• Most people with lactose intolerance can handle small amounts of
lactose. The recommendation is to reduce the amount of lactose in the
diet
• Commercially it is best to remove all lactose containing ingredients
(unless instructed otherwise by the customer)
• Milk, butter, cheese, yoghurt, sour cream
• Products made from or including these ingredients
• Many processed products contain dairy foods
• Cakes, pastries, biscuits, snack foods, instant sauces, soups
DEDY WIJAYANTO  Slide 39

40. Food allergies
A food allergy is when a person’s immune system reacts to a
protein in foods and produces antibodies to fight the protein.
Common foods which trigger an allergic reaction are:
• Seafood
• Eggs
• Nuts – especially peanuts
• Milk
• Wheat
• Soy beans
DEDY WIJAYANTO  Slide 40

41. DEDY WIJAYANTO 41
Food allergies (continued)
The reactions that can affect the body vary from person to person
and can be minor to life threatening. They include:
• Skin
 Hives, eczema, swelling around mouth, itchy
• Gastrointestinal
 Stomach cramps, nausea, vomiting, diarrhea
• Respiratory
 Runny nose, watery eyes, sneezing, anaphylaxis
• Cardio vascular
 Light headiness, faintness
Slide 41

42. Food Allergies (Continued)
Requirements for preparing meals for people with food allergies will vary
according to the severity of their reactions.
In general it is best to avoid all ingredients and products containing the
allergen. Keep in mind:
• Cross-contamination
 Food handler, small and large equipment
• Reading food labels
 Learn the types of products that are potential allergens
DEDY WIJAYANTO  Slide 42

43. Designing meals
Meals prepared for customers with specific dietary needs should
take into consideration both:
• Culinary Balance
 Ingredients
 Texture
 Colour
 Presentation
• Nutritional Balance
 Including foods for the five core food groups
DEDY WIJAYANTO  Slide 43

44. Designing meals for Weight Reduction
The main factors which affect the energy density of meals are:
• Water
 Most vegetables and fruit are high in water
• Fibre
 High fibre foods provide volume but take
longer to digest
• Fat
 Fat is high in energy density so adds kJ’s quickly
• Sugar
 Sugar is high in energy density so adds kJ’s quickly
DEDY WIJAYANTO  Slide 44

45. Designing meals for cardio-vascular diseaseThe main factors which need to be considered when designing
meals for customers with cardiovascular disease are:
• Fat
 Use lean meats, poultry and fish and replace
animal fats with unsaturated plant oils
• Salt
 Fresh vegetables, grains and fruits are low in salt
• Fibre
 Fresh vegetables, grains and fruits are high in fibre
DEDY WIJAYANTO  Slide 45

46. Designing meals for Type 2 Diabetes
When designing meals for customers with type 2 diabetes the main
factors which need to be considered are:
• Sugar
 Simple sugars should be avoided
 Complex carbohydrates should be
used
• Fat
 Use lean meats, poultry and fish
 Replace animal fats like butter and chicken fat with unsaturated
plant oils
DEDY WIJAYANTO  Slide 46

47. DEDY WIJAYANTO 47

48. Designing meals for Coeliac Disease
Meals for customers with Coeliac disease will need to be free of all
products containing :
• Wheat
• Barley
• Oats
• Rye
Alternative grains include:
• Corn and Rice
Potatoes and legumes can also provide starch in meals.
DEDY WIJAYANTO  Slide 48

49. Designing meals for Lactose Intolerance
Dairy products are used in many dishes to provide:
• Richness
• Creaminess
Alternatives to dairy include:
• Richness can be achieved by adding eggs
• Creaminess can come from:
 Coconut cream and milk
 Soy products like tofu and milk
 Pureed vegetables
DEDY WIJAYANTO  Slide 49

50. Designing meals for Food Allergies
Customers with food allergens may have a variety of reactions to eating a
food containing the allergen.
You need to be guided by the instructions provided by the customer.
Make sure you are aware of :
• The common food allergens:
 Eggs, Seafood, Nuts, Dairy, Wheat and Soy
• Hidden usages in dishes of foods which contain
potential allergens
• Food handling which minimises cross contamination.
DEDY WIJAYANTO  Slide 50

51. Modifying Recipes
Customers with specific dietary needs will often require some
changes to be made to the recipes and meals that are prepared for
them.
Some changes can be simple and others need
more planning.
Modifying recipes for customers with specific
dietary need requires knowledge of the:
• Ingredients
• Food preparation techniques
• Methods of Cookery
DEDY WIJAYANTO  Slide 51

52. Modifying Ingredients
Ingredients are food components of a recipe, dish or meal. You
should know about the ingredients you use, where they come
from, how much they cost, how they are made or produced and
what they can be used for.
Ingredients can be divided into:
• Simple Ingredients:
 Whole foods like potatoes
• Compound ingredients:
 A mix of different foods e.g. soy sauce contains soybeans,
wheat, water and salt
DEDY WIJAYANTO  Slide 52

53. Ingredient Replacement
Ingredient replacement is best achieved by taking a step by step approach.
1. Identify the ingredients in a recipe which are not suitable for the
customer you are preparing the meal for
2. Identify the role that the ingredients play in the recipe
e.g. Is the ingredient in the recipe for flavour, texture, volume, as a
binding agent, as a coating?
3. Replace the ingredients with alternatives which are appropriate for
both the customer's specific needs and the balance of the dish.
Remember that this means both culinary and nutritional balance
DEDY WIJAYANTO  Slide 53

54. Food Preparation Techniques
Food preparation techniques can alter the composition of foods.
This may impact on the suitability for customers with specific dietary
needs.
Preparation techniques include:
• Trimming
• Curing
• Pickling
• Thickening
• Smoking
• Confit
You will need to be aware of the how the technique changes the
components of the foods you are using.
DEDY WIJAYANTO  Slide 54

55. Methods of Cookery
You may need to change or modify the cooking methods for
customers with specific dietary needs. Think about all the elements
of the method you choose:
• Cooking medium
 Water
 Dry heat
 Simmered in fat or submerged in oil
• Flavouring or seasoning
 Is salting usual?
 What flavourings can be added to the dish?
DEDY WIJAYANTO  Slide 55

56. Presentation
Remember to check the resulting dish for:
• Portion size
 Does the dish size offer value for money?
• Nutritional balance
 Does the dish have enough carbohydrate?
 Does the dish have adequate protein?
• Culinary balance
 Does the dish have a sauce?
 Is the balance of colours on the dish appealing?
DEDY WIJAYANTO  Slide 56

57. Ingredients
Selecting suitable ingredients is necessary when preparing meals
for customers with specific dietary needs. You need to be aware of
common dietary regimes such as:
• Sugar Free
• Gluten Free
• Nut free
• Dairy Free
• Reduced Fat
• Reduced Salt
DEDY WIJAYANTO  Slide 57

58. Product Labeling
Food labels contain important information when selecting ingredients for
customers with specific diets.
Skill in reading ingredient labels can ensure the foods served are safe and
suitable.
Basic information found on most product labels includes:
• Name of the product
• Name and contact details of the manufacturer
• Batch code
• Weight or number of contents
• Ingredients
• Nutrition information
• Food allergens
DEDY WIJAYANTO  Slide 58

59. Gluten Free
Gluten free meals need to eliminate all products made from the
grains wheat, barley, oats and rye.
Replace these grains with suitable ingredients including:
• Grains
 Rice and corn
• Starches
 Arrowroot, tapioca and sago
• Starchy Vegetables
 Legumes – dried beans, peas and lentils
 Potatoes – sweet potatoes, yam, taro, jicama
DEDY WIJAYANTO  Slide 59

60. Sugar Free
The body needs a constant supply of glucose, so a true sugar free
diet is not possible.
Essential sugar can be sourced from complex carbohydrates
(sugars) or starches.
• Selecting a range of fresh ingredients will effectively reduce
the overall sugar in meals
• Processed foods are more likely to included added
sugars
• Sugar is used to sweeten and flavour foods
 Alternative flavourings like spice reduce sugar content
 Commercial sweeteners are available
DEDY WIJAYANTO  Slide 60

61. DEDY WIJAYANTO 61

62. Dairy Free
The most common dairy alternative is soy. Soy milk is made into
most products that are classified as dairy, you can purchase:
• Soy milk
• Soy yoghurt
• Soy cream and sour cream
• Soy cheese
• Dairy alternatives are also available that are made out of
grains and nuts
Dairy products are not used in all cuisines of the world so you may
find that the dishes of these cuisines are ideal for customers who
require dairy free meals.
DEDY WIJAYANTO  Slide 62

63. Nut Free
• Nuts, particularly peanuts, carry an increased risk of causing
life threatening reactions in comparison to many other food
allergens
• It is vital that you are aware of the risks of serving unsuitable
foods
• Most commercial kitchens cannot guarantee
that there are no nut products or even dust
particles used in the production of meals
• There are an increasing number of food manufacturers
producing nut-free products
DEDY WIJAYANTO  Slide 63

64. Reduced Fat
Reducing fat in ingredients can be achieved in the following ways:
• Choosing unsaturated rather than saturated fat ingredients
• Choosing foods which are naturally low in fat and oils
 Fruit and vegetables
 Grains and legumes
• Using food preparation and cooking techniques
that reduce the fat or oil content of the ingredients.
 Choosing lean meats and trimming them well
 Poaching and steaming are useful cooking methods
DEDY WIJAYANTO  Slide 64

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66. DEDY WIJAYANTO 66