Title: Identify special dietary needs and preferences of various consumer groups.
Course: Culinary Arts I (16052-I) > Section: Exploring Menu Development

Identification should include

- classifying the needs for medical diets, including those guided by allergies
- identifying diets guided by religious traditions (e.g., kosher, halal)
- analyzing personal-choice diets (e.g., vegetarian, pescatarian, lacto-ovo, vegan).

Process/Skill Questions:

Thinking

- What are common food allergies?
- What are the different vegetarian diets?
- How can one plan, prepare, and serve foods that meet the nutritional needs of persons with special dietary needs and preferences?

Communication

- How can a food operation communicate its desire to meet the needs of vegetarians, diabetics, religious groups, and other special groups?
- How can a food operation communicate to customers the ingredients and cooking methods used to prepare food?
- Why is it important for employees to know the ingredients in the food products being served?

Leadership

- What responsibility do leaders have to offer healthy, nutritional meals that reflect the needs and preferences of the customers?
- How can leaders set goals for the food operation that are realistic and appropriate for customers?

Management

- What information does management need to create successful menus for customers?
- Why should management be aware of common allergic reactions to foods?
- What first-aid training should employees have to address adverse reactions to food?

Teacher Resources:

- Accommodating Children with Special Dietary Needs in the School Nutrition Programs, USDA
- Training Services, MenuTrino
- Food Allergies, FDA
- Tap Series

- The ServSafe Allergens, ServSafe
- American Diabetes Association
- American Heart Association