Question 1- Investigate lifestyle habits and diseases by:

Question 1- Investigate lifestyle habits and diseases by:

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a) identify circumstances which may lead to special food needs:

Special food needs arise for a variety of reasons including

- age

- cultural influences

- stages of the life cycle

- physcological condition,

- specific diseases or disorders

- lifestyle choices such as athletes or vegetarians

- health status such as allergies, intolerances, recovery from illness or diet related disorders

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b) selecting and justifying food choices for a variety of special needs

- If you decided to become vegetarian you obviously cut out all meats which is taking a huge part or iron and protein out of your diet. As these is essential in your diet you will need to find alternatives which will provide your body with iron and protein. Here are some examples of food and meals choices a vegetarian could consider:

Table 1: Content of selected Vegan foods

Food	Amount	Iron (mg)
Soybeans,cooked	1 cup	8.8
Blackstrap molasses	2 Tbsp	7.2
Lentils, cooked	1 cup	6.6
Spinach, cooked	1 cup	6.4
Tofu	4 ounces	6.4
Bagel, enriched	1 medium	6.4
Chickpeas, cooked	1 cup	4.7
Tempeh	1 cup	4.5
Lima beans, cooked	1 cup	4.5
Black-eyed peas, cooked	1 cup	4.3
Swiss chard, cooked	1 cup	4.0
Kidney beans, cooked	1 cup	3.9
Black beans, cooked	1 cup	3.6
Pinto beans, cooked	1 cup	3.6
Turnip greens, cooked	1 cup	3.2
Potato	1 large	3.2
Prune juice	8 ounces	3.0
Quinoa, cooked	1 cup	2.8
Beet greens, cooked	1 cup	2.7
Tahini	2 Tbsp	2.7
Veggie hot dog, iron-fortified	1 hot dog	2.7
Peas, cooked	1 cup	2.5
Cashews	1/4 cup	2.1
Bok choy, cooked	1 cup	1.8
Bulgur, cooked	1 cup	1.7
Raisins	1/2 cup	1.6
Apricots, dried	15 halves	1.4
Veggie burger, commercial	1 patty	1.4
Watermelon	1/8 medium	1.4
Almonds	1/4 cup	1.3
Kale, cooked	1 cup	1.2
Sunflower seeds	1/4 cup	1.2
Broccoli, cooked	1 cup	1.1
Millet, cooked	1 cup	1.1
Soy yogurt	6 ounces	1.1
Tomato juice	8 ounces	1.0
Sesame seeds	2 Tbsp	1.0
Brussels sprouts, cooked	1 cup	0.9

 Table 2: Sample menus providing generous amounts of iron

	Iron
1 serving Oatmeal Plus (p. 23)†	3.8
Lunch:
1 serving Tempeh/Rice Pocket Sandwich (p. 94)	4.7
15 Dried Apricots	1.4
Dinner:
1 serving Black-Eyed Peas and Collards (p. 76)	2.1
1 serving Corn Bread (p. 21)	2.6
1 slice Watermelon	1.4
TOTAL	16.0
Breakfast:
Cereal with 8 ounces of Soy Milk	1.5
Lunch:
1 serving Creamy Lentil Soup (p. 49)	6.0
1/4 cup Sunflower Seeds	1.2
1/2 cup Raisins	1.6
Dinner:
1 serving Spicy Sautéed Tofu with Peas (p. 103)	14.0
1 cup Bulgur	1.7
1 cup Spinach	6.4
sprinkled with 2 Tbsp Sesame Seeds	1.2
TOTAL	33.6

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C) Designing menu items for people with special food needs or habits

A gluten free person:

Breakfast=

Eggs and veggie omelette with herbs and mushrooms and gluten free toast with avocado.

Morning Snack= 

1 Cup Honeydew Melon

Lunch= 

- 1 Cup Tossed Salad Mix

- 1 Tablespoon Vinegar & Oil Salad Dressing

- Sliced Tomatoes with Pesto Drizzle

- 1 Cup Skim Milk

- 3 Ounces Chicken Breast, Cooked Without Skin

Afternoon snack=

4 Ounces Fresh Baby Carrots

Dinner=

- Bistro Beef Tenderloin

- 1/2 Cup Cooked Brown Rice

- 1 Nectarine, medium

- 1/2 Cup Steamed Green Beans

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D) Producing menu items for selected needs

A Vegetarian:

Breakfast= 

Fruit and honey granola

Morning Snack= 

Celery stalks with almond, cashew or peanut butter

Lunch= 

Avocado/guacamole egg salad sandwich 

Afternoon snack=

Sweet potatoes or yams, Salted to taste.

Dinner= 

Vegetarian lasagne