Developing Menus for Special Dietary Requirements

Question: Discuss about the Developing Menus for Special Dietary Requirements. Answer: Introduction: This menu was taken in a local restaurant that offers specializes in Chinese food. The menu is divided into seven categories namely, appetizers, soup, egg foo young, vegetables, seafood, beef and chicken or pork. These categories are then subdivided into various meal combinations. For the appetizers, a there is a variety of combinations that provide a wholesome meal. However, the protein components are significant compared to vitamins and carbohydrates. Additionally, most of the appetizers are fried providing higher levels of cholesterol. Also, most appetizers consist of chicken products. They contain a high percentage of fats, protein and vitamin B-6. The next class is soups which range from egg soup to vegetable and noodle soup. Beef and chicken soup represent proteins in this group. They are highly nutritious as they contain a variety of vitamins such as vitamin A and C as well as iron and potassium. However, some such as chicken soup may contain cholesterol. They do not constitute carbohydrates. The next group is egg foo young (fried rice). Rice provides a relatively high percentage of carbohydrates. It has no fats and very low levels of vitamins and minerals. On the other hand, eggs contain high cholesterol and proteins (Jenkins, et al. 2003). Besides, some people tend to be allergic to high levels of protein found in eggs. Nonetheless, vitamins such as A, B-12, and D are found in eggs as well as calcium. The vegetable category is minimal containing peapods and string beans. Which these foods are healthy as they lack fats and are high in vitamins, they also deficient in protein. Besides, they are not preferred by many people. The seafood category majors on shrimp. Shrimp has high cholesterol and proteins. It also contains minerals such as sodium, magnesium, potassium, iron, and calcium. It contains no vitamins and carbohydrates (Sass, 2014). Beef is the other classification which is combined with vegetables and sauce. Carbohydrates are minimal in this group while proteins and iron levels are high. Beef also has relatively low cholesterol compared to chicken and eggs. The saturated fats in beef are high, and so are vitamins B-6 and B12. Lastly is the chicken or pork segment. Pork is barbecued, and chicken is presented with vegetables, mushrooms, and broccoli. Chicken has high levels of saturated fats and cholesterol. It contains proteins and vitamin B-6 in high levels. Additionally, iron, sodium, calcium, potassium and magnesium are present. However, it lacks carbohydrates ("Chicken, broilers or fryers, breast, meat only, cooked, roasted Nutrition Facts Calories," 2014). Alternatively, pork has lower levels of saturated fats and cholesterol compared to chicken. It has proteins and high compositions of potassium. It contains vitamins B-12, B-6 and D. iron, magnesium, sodium, and calcium are also present but at lower levels compared to beef (Souci, Fachmann, Kraut, 2000). This menu seems to cover most foods but lacks any drinks. Besides, it concentrates on foods with high cholesterol. It does not take into account clients that are allergic to highly protein foods. Besides, foods are restricted to proteins and a very limited range of vegetables thus it is not preferred by vegetarians. Foods are also low in carbohydrates and energy except for the category with rice. This menu, therefore, requires some changes. It should concentrate on low cholesterol foods such as vegetables and increase the types of carbohydrates provided. Additionally, nutritious drinks and other preferred drinks should be provided. Ingredients such as chicken and shrimp should be reduced, and vegetables increased. The cooking process may shift from making chicken meals to vegetable salads. The cost will relatively change to accommodate the providence of drinks. These changes will accommodate customers who require low cholesterol foods, accommodated those with protein-related allergies and those who prefer vegetables to meat. This menu consists of seven groups namely, dinner, dessert, combinations, vegetables, sandwiches, side orders and beverages. However, unlike the first menu, it contains fried and barbecued meat as well as snacks. Additionally, the available kinds of meat are chicken and baby back ribs. Dinner and the combination groups consist of chicken and baby back ribs, while the dessert is either banana pudding, lemon pie or carrot cake. Sandwiches consist of chopped chicken or barbecue accompanied by lemonade or tea. The vegetable group is more diverse than the first menu to comprise of steamed cabbages, corn and butter beans, potato salad, collard greens and Brunswick stew. The side orders are in the vegetable category and include French fries and hush puppies. Additionally, the menu has canned drinks, iced tea, and lemonade for beverages. This list concentrates on high protein foods that also contain high cholesterol levels particular chicken. The desserts offered are high in sugar and so are the can drink provided. This menu provides little carbohydrates foods. However, the vegetables offered are quite diverse providing healthy foods and vitamins ("Vegetable Nutrition," 2017). Chicken and back ribs contain minerals and vitamins required by the body. According to this menu, customers with diabetes and cholesterol-related problems are at a loss since the foods available contain both high sugar levels and cholesterol. Additionally, since most meals consist of barbecued meat, the food contains high calories (Nielsen, 2010). Nonetheless, it provides a variety of foods to accommodate different preferences. Therefore, the menu requires changes. The quantity of barbecued meat should be reduced and replaced with foods with low calories levels. A category of soups should be introduced to accommodate clients who want fluids. This changes will affect the cooking process which will shift from grilling to making salads. The cost will relatively reduce and some ingredients, especially those used in barbecue eliminated. References Chicken, broilers or fryers, breast, meat only, cooked, roasted Nutrition Facts Calories. (2014). Nutritiondata.self.com. Retrieved 15 March 2017, from https://nutritiondata.self.com/facts/poultry-products/703/2 Sass, C. (2014). 7 Things You Should Know About Shrimp. Health.com. Retrieved 15 March 2017, from https://www.health.com/nutrition/calories-in-shrimp Jenkins, D. J., Kendall, C. W., Marchie, A., Faulkner, D. A., Wong, J. M., de Souza, R., ... Trautwein, E. A. (2003). Effects of a dietary portfolio of cholesterol-lowering foods vs. lovastatin on serum lipids and C-reactive protein. Jama, 290(4), 502-510. Nielsen, S. S. (Ed.). (2010). Food analysis (p. 550). New York: Springer. Souci, S. W., Fachmann, W., Kraut, H. (2000). Food composition and nutrition tables (No. Ed.6). Medpharm GmbH Scientific Publishers. Vegetable Nutrition. (2017). Vegetables. Retrieved 15 March 2017, from https://www.vegetables.co.nz/health/vegetable-nutrition/