Adapt recipes for special dietary needs.

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 meets those needs?

Teacher Resources:

• Blue Zones Links to an external site.
• American Diabetes Association Links to an external site.
• American Heart Association Links to an external site.