Title: Modify a recipe to reflect a client’s predetermined dietary constraints and preferences.
Course: Family and Human Services II (19999-II) > Section: Meeting Nutritional Needs and Managing Food

Modification should include

- considering cultural needs
- omitting ingredients
- substituting ingredients
- changing preparation techniques.

Process/Skill Questions:

Thinking

- What are the difficulties encountered when substituting ingredients for specialized dietary plans?
- How can human services professionals ensure recipes are modified appropriately to reflect dietary constraints and preferences?
- What are the risks associated with not following nutrition principles when modifying a recipe?

Communication

- How do clients communicate dietary wants?
- How can human services professionals communicate the dietary needs of clients to food service personnel?
- How does the FDA communicate nutrition recommendations?

Leadership

- What responsibility does the federal government have in regulating food ingredients?
- Why is it helpful for a human services agency to have a partnership/relationship with the local health department?
- What are the advantages in periodically evaluating the food plans of clients? What are the consequences of not doing so?

Management

- Why is it important to have comprehensive knowledge of nutrition labels when working with clients with specialized dietary needs?
- What are obstacles to implementing a food plan for a client with specialized dietary needs?