SITHCCC042 Prepare food to meet special dietary requirements
Desandu Hansith:20097665
Tharusha Dilhara : 20097697
Pahanma Unanthenna : 20097688
Nirmi Nathali : 20097691
Deneth Nirwan : 20097683
Sihath Sanvidu : 20097709
Dineth Thathsara : 20095251
Hiruka Sonal : 20097674
introduction to the dietary requirements of individuals with Type 2
Diabetes, and those with Coeliac Disease and Jewish people:
Dietary needs and restrictions vary significantly across different
populations, influenced by religious, medical, and health
considerations. For Jewish individuals adhering to kashrut, or kosher
dietary laws, food preparation and consumption follow specific
guidelines outlined in the Torah, including the separation of meat
and dairy, and the prohibition of certain animals. These rules impact
not just the choice of foods but also their preparation and
consumption.
In contrast, individuals with Type 2 Diabetes manage their
condition through careful dietary planning to regulate blood
sugar levels. This often involves monitoring carbohydrate
intake, choosing low-glycemic index foods, and balancing
meals to maintain stable glucose levels.
Coeliac Disease requires a strict gluten-free diet to avoid
triggering symptoms. Those affected must eliminate all
sources of gluten, which is found in wheat, barley, and rye,
from their diet to prevent damage to the small intestine and
manage their health effectively.
Navigating these dietary requirements—whether for religious, health, or medical reasons—
demands a thoughtful approach to food selection and preparation, ensuring that nutritional
needs are met while adhering to necessary restrictions.
7-day cycle menu
Day 1:
Breakfast: Greek yogurt with fresh berries and a sprinkle of chia seeds.
Calories: Approximately 200-250 kcal
Protein: 15-20 grams
Carbohydrates: 25-30 grams
Fats:5-g
Snack 1: Apple slices with almond butter.
Calories: Approximately 190-250 kcal
Protein: 4-6 grams
Carbohydrates: 25-30 grams
Fat: 9-12 grams
Lunch: Quinoa salad with mixed vegetables, chickpeas, and a lemon-tahini
dressing.
Calories: Approximately 350-400 kcal
Protein: 12-15 grams
Carbohydrates: 45-50 grams
Fat:15-18grams
Snack 2: Carrot sticks with hummus.
Calories: Approximately 100-150 kcal
Protein: 3-4 grams
Carbohydrates: 12-15 grams
Fat:6-8grams
Dinner: Baked salmon with steamed broccoli and brown rice.
Calories: Approximately 435.4 kcal
Total Fat: 12.5 g
Cholesterol: 101.0 mg
Sodium: 729.3 mg
Potassium: 1,358.1 mg
Total Carbohydrates: 33.3 g
Protein: 42.4 g
Day 2:
Breakfast: Smoothie with spinach, banana, unsweetened almond milk, and
flaxseeds.
Calories: Approximately 213 kcal
Total Fat: 7 g
Sodium: 246 mg
Potassium: 666 mg
Total Carbohydrates: 32 g
Protein: 10 g
Snack 1: A handful of mixed nuts (ensure no cross-contamination with gluten).
Calories: Approximately 170 kcal
Total Fat: 15 g
Sodium: 85 mg
Total Carbohydrates: 5 g
Protein: 7 g
Lunch: Lentil soup
Calories: 186 kcal
Total Fat: 4.6 g
Sodium: 625 mg
Total Carbohydrates: 26.6 g
Protein: 10.4 g
Snack 2: Sliced cucumber with guacamole.
Calories: 75
Carbohydrates: 9g
Fiber: 4g
Protein: 2g
Fat: 4g
Dinner: Grilled chicken breast with roasted sweet potatoes and asparagus.
Calories: 491
Carbohydrates: 46g
Fiber: 9g
Protein: 60g
Fat: 6g
Day 3:
Breakfast: Scrambled eggs with spinach and gluten-free toast.
Calories: 210-240
Carbohydrates: 17-22g
Fiber: 2-3g
Protein: 14-15g
Fat: 11-12g
Snack 1: A pear.
Calories: 101
Carbohydrates: 27g
Fiber: 5.5g
Sugars: 17g
Protein: 0.6g
Fat: 0.3g
Vitamin C: 8mg (13% of the daily value)
Vitamin K: 7.8mcg (10% of the daily value)
Potassium: 206mg (6% of the daily value)
Lunch: Turkey and avocado lettuce wrap with a side of mixed fruit.
Calories: Approximately 204-224 kcal
Carbohydrates: 24-29g
Fat: 9.5g
Protein: 10g
Fiber: 7-8g
Sodium: 684-689mg
Cholesterol: 31mg
Snack 2: Celery sticks with a small amount of peanut butter.
Calories: 96 kcal
Carbohydrates: 4g
Fat: 8g
Protein: 4g
Fiber: 1.6g
Sodium: 80mg
Vitamin A: 225μg (25% DV)
Vitamin C: 4.8mg (8% DV)
Calcium: 200mg (20% DV)
Iron: 1.4mg (18% DV)
Dinner: Stir-fried tofu with bell peppers, snap peas, and cauliflower rice.
Calories: Approximately 250-300 kcal
Carbohydrates: 20-25g
Protein: 15-20g
Fiber: 6-8g
Fat: 12-15g
Sodium: 600-800mg
Day 4:
Breakfast: Overnight oats made with gluten-free oats, almond milk, and topped
with nuts and berries.
Calories: Approximately 300-400 calories per serving
Carbohydrates: Around 50-60 grams
Fiber: About 8-10 grams
Protein: Roughly 10-15 grams
Fat: Approximately 10-15 grams
Sugars: Around 10-15 grams
Snack 1: Greek yogurt with a drizzle of honey.
Calories: Approximately 200-300 calories per serving
Total Fat: Around 3-8 grams
Saturated Fat: About 1.5-5 grams
Cholesterol: Roughly 12-30 milligrams
Sodium: Approximately 40-105 milligrams
Total Carbohydrates: Around 25-48 grams
Sugars: About 23-47 grams
Protein: Roughly 12-19 grams
Calcium: Approximately 138-260 milligrams
Potassium: Around 170-340 milligrams
Lunch: Grilled shrimp over a bed of mixed greens with a citrus vinaigrette.
Calories: Approximately 250-350 calories per serving
Total Fat: Around 10-15 grams
Saturated Fat: About 1-2 grams
Cholesterol: Roughly 150-200 milligrams
Sodium: Approximately 400-600 milligrams
Total Carbohydrates: Around 10-20 grams
Sugars: About 5-10 grams
Protein: Roughly 20-25 grams
Fiber: Approximately 3-5 grams
Snack 2: A small handful of pumpkin seeds.
Calories: Approximately 126 calories
Total Fat: Around 5.5 grams
Saturated Fat: About 1 gram
Cholesterol: 0 milligrams
Sodium: Approximately 5 milligrams
Total Carbohydrates: Around 15 grams
Fiber: About 5 grams
Sugars: 0 grams
Protein: Roughly 5 grams
Calcium: Approximately 15 milligrams
Iron: About 0.9 milligrams
Magnesium: Around 74 milligrams
Phosphorus: Approximately 26 milligrams
Zinc: About 2.9 milligrams
Dinner: Beef stew with carrots, potatoes, and peas (ensure all ingredients are
gluten-free).
Calories: 222
Protein: 13.86g
Total Fat: 9.73g
Cholesterol: 35mg
Sodium: 791mg
Vitamin A: 204mcg (23% DV)
Vitamin C: 13.6mg (15% DV)
Calcium: 35mg (3% DV)
Iron: 2.04mg (11% DV)
Potassium: 539mg
Day 5:
Breakfast: Chia pudding made with almond milk, topped with sliced
strawberries and a sprinkle of nuts.
Calories: 275
Protein: 7g
Total Fat: 14.7g
Calcium: 300mg (30% DV)
Iron: 2mg (11% DV)
Vitamin C: 42mg (70% DV)
Omega-3 Fatty Acids: 4g
Carbohydrates: 31g
Snack 1: A small orange.
Calories: 66
Water: 86% by weight
Protein: 1.3 grams
Total Fat: 0.2 grams
Carbohydrates: 14.8 grams
Vitamin C: 92% of the Daily Value (DV)
Folate: 9% of the DV
Calcium: 5% of the DV
Potassium: 5% of the DV
Vitamin A: 14 micrograms
Lunch: Chicken and vegetable kebabs with a side of quinoa.
Calories: 528
Protein: 37g
Total Fat: 9.6g
Cholesterol: 82mg
Sodium: 78mg
Potassium: 964mg
Vitamin C: 36mg (40% DV)
Iron: 4.8mg (37% DV)
Magnesium: 207mg (52% DV)
Calcium: 80mg
Snack 2: A few gluten-free rice cakes with avocado.
Calories: 184
Protein: 2.9g
Total Fat: 11.1g
Carbohydrates: 20.6g
Sodium: 9.6mg
Potassium: 369mg
Magnesium: 23.6mg (6% DV)
Vitamin C: 6mg (10% DV)
Vitamin E: 1.3mg (7% DV)
Folate: 45mcg (11% DV)
Dinner: Baked cod with a side of green beans and mashed sweet potatoes.
Calories: 329
Protein: 28.4g
Total Fat: 1.5g
Saturated Fat: 0.4g
Carbohydrates: 51g
Cholesterol: 43mg
Sodium: 133mg
Potassium: 1098mg
Vitamin A: 19218IU (384% DV)
Vitamin C: 51mg (85% DV)
Vitamin K: 14mcg (12% DV)
Vitamin B12: 1.8mcg (75% DV)
Selenium: 33.1mcg (60% DV)
Day 6:
Breakfast: Smoothie bowl with blended spinach, avocado, and blueberries,
topped with seeds and nuts.
Calories: 321
Protein: 8.4g
Total Fat: 25.1g
Carbohydrates: 23.1g
Vitamin A: 2813 IU (56% DV)
Vitamin C: 21.6mg (36% DV)
Vitamin E: 2.8mg (14% DV)
Vitamin K: 14.6mcg (18% DV)
Folate: 45mcg (11% DV)
Iron: 2mg (11% DV)
Magnesium: 67mg (16% DV)
Potassium: 345mg
Snack 1: A small bowl of mixed berries.
Calories: 70
Protein: 1g
Total Fat: 0.5g
Carbohydrates: 17g
Sodium: 1.4mg
Potassium: 170mg
Vitamin C: 40mg (45% DV)
Calcium: 20mg (2% DV)
Iron: 0.3mg (4% DV)
Lunch: Chickpea and cucumber salad with a lemon-olive oil dressing.
Calories: 408
Protein: 15.3g
Total Fat: 17.8g
Carbohydrates: 50.3g
Sodium: 8mg
Potassium: 670mg
Vitamin C: 15mg (25% DV)
Vitamin K: 16mcg (20% DV)
Iron: 4.7mg (26% DV)
Magnesium: 78mg (19% DV)
Snack 2: A small handful of almonds.
Calories: 164
Protein: 6g
Total Fat: 14g
Carbohydrates: 6g
Sodium: 0mg
Potassium: 208mg
Vitamin E: 7.3mg (37% DV)
Magnesium: 76mg (18% DV)
Calcium: 76mg (8% DV)
Iron: 1mg (6% DV)
Dinner: Stuffed bell peppers with ground turkey, rice, and vegetables.
Calories: 327
Protein: 25g
Total Fat: 12g
Carbohydrates: 31g
Sodium: 791mg
Potassium: 646mg
Vitamin C: 36mg (40% DV)
Vitamin A: 2813 IU (56% DV)
Iron: 4.7mg (26% DV)
Magnesium: 78mg (19% DV
Day 7:
Breakfast: Omelette with mushrooms, tomatoes, and a side of gluten-free
toast.
Calories: 430
Protein: 19g
Total Fat: 20g
Carbohydrates: 43g
Sodium: 840mg
Potassium: 500mg
Vitamin A: 33% DV
Vitamin C: 13% DV
Calcium: 15% DV
Iron: 10% DV
Snack 1: Sliced bell peppers with a light dip (like hummus).
Calories: 120
Protein: 3.5g
Total Fat: 5.5g
Carbohydrates: 16g
Sodium: 126mg
Potassium: 374mg
Vitamin A: 3726 IU (75% DV)
Vitamin C: 190.5mg (318% DV)
Calcium: 30mg (3% DV)
Iron: 1.5mg (9% DV)
Lunch: Grilled chicken salad with mixed greens, cherry tomatoes, and a
balsamic vinaigrette.
Calories: 302
Protein: 31g
Total Fat: 17g
Carbohydrates: 7.6g
Cholesterol: 113mg
Sodium: 517mg
Potassium: 705mg
Vitamin A: 33% DV
Vitamin C: 13% DV
Calcium: 54mg (4% DV)
Iron: 1.3mg (7% DV)
Snack 2: An apple.
Calories: 95
Water: 156 grams
Protein: 0.5 grams
Carbohydrates: 25 grams
Fat: 0.3 grams
Vitamin C: 14% of the Daily Value (DV)
Potassium: 6% of the DV
Vitamin K: 5% of the DV
Dinner: Roasted turkey breast with a side of quinoa and sautéed spinach.
Calories: 436
Protein: 39.5g
Carbohydrates: 46.6g
Fat: 11.3g
Cholesterol: 68mg
Sodium: 629mg
Potassium: 1052.6mg
Calcium: 254.7mg
Iron: 9.8mg
Vitamin C: 14% of the DV
Vitamin K: 5% of the DV
Magnesium: 118.4mg
Folate: 77.7mcg
