Modification should include
- considering food allergies
- considering cultural needs
- considering medication interactions
- 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?
Communication
- 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?
- 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?