Title: Adapt recipes for special dietary needs.
Course: Catering/Banquet Specialization (16052-IV) > Section: Applying Nutritional Principles

Adaptation should include

- outlining the current U.S. Department of Agriculture (USDA) dietary guidelines as well as the dietary guidelines provided by the American Heart Association and the American Diabetes Association
- modifying sample recipes to meet specific dietary needs (e.g., low sodium, gluten-free, sugar-free, low carb).

Process/Skill Questions:

Thinking

- What are some dietary needs that may require modifying a recipe?
- What dietary considerations need to be followed when creating a menu?

Communication

- What are some resources for obtaining possible substitutions for a recipe to make it more nutritious?
- How can one obtain information about dietary guidelines?
- How can one determine the nutritional content of a specific recipe?

Leadership

- Who is responsible for ensuring that special dietary needs are being met?
- What is the moral responsibility of a food service employee to serve nutritionally sound and safe food?

Management

- What are the possible consequences if special dietary needs are not met?
- Who has the responsibility within a food service operation for ensuring that the food produced for customers with special dietary needs actually meets their needs?