1. Year 9 Food Technology Special Dietary Needs Name Class

2. Identifying a need or opportunity Name:Class: Page: Design Situation Many people have to adapt their everyday diets due to having a special dietary need. There are a range of ready available meals for people with special dietary needs, but not a huge variety of freshly prepared foods in hotels and restaurants. Situation analysis Analyse the design situation and highlight the important points that will effect your design. Develop a mind map of the things that need to be considered before designing the food product.

3. Research and Specification Name:Class: Page: Nutritional analysis Investigate a range of dishes suitable for your chosen special dietary need. Analyse the nutritional value of each dish using www.nutritiondata.comwww.nutritiondata.com Looking at the above information, which dish would be most suitable to fulfil the dietary requirements of your special dietary need? DishFatCarbohydratesProtein

4. Research and Specification Name:Class: Page: Product analysis Choose one of the dishes we have made this unit. Complete the analysis below. Name of Dish:Nutritional Profile: TasteSensory analysis Texture Appearance Aroma Nutritional value Target Market: Product description: Photo

5. Research and Specification Name:Class: Page: Design Brief Design and make a dish suitable for someone with a special dietary need. Analyse the nutritional value, produce a recipe analysis, specification and detailed evaluation to describe how this dish meets the requirements of your special dietary need. Specification Include information on user, function, form, costs, safety and appearance to write a detailed design specification. My product:

6. Generating Ideas Name:Class: Page: Initial ideas Idea 1:PositiveNegative Idea 2:PositiveNegative Idea 3:PositiveNegative

7. Generating Ideas Name:Class: Page: Initial ideas Idea 1:PositiveNegative Idea 2:PositiveNegative Idea 3:PositiveNegative

8. Developing a solution Name:Class: Page: Review initial ideas Insert pictures of the three initial ideas that you have considered and suggest improvements for each idea. Idea 1Idea 2 Idea 3 Recommended improvements What would you change to make it better? Idea 1 Idea 2 Idea 3

9. Developing a solution Name:Class: Page: Recipe development Review the evaluations of three ideas by using the specification. Decide which concept you think is worth developing into the final solution. For the concept that you have chosen to develop, highlight the specification points that haven't been met or partially met. Specification Y/N/P Which recipe is the most suitable to develop into a final solution? What modifications are you planning on making in order to improve your product and resolve the unmet specification points?

10. Realisation Name:Class: Page: Recipe Sequence Complete the Gantt chart below to indicate the major steps in the manufacture of your recipe. StepResources

11. Realisation Name:Class: Page: Product manufacture Place a photo of your final product below and complete an ingredients list, equipment list and method required to manufacture your product. Picture of final dishQtyIngredient MethodQtyEquipment

12. Testing and Evaluating Name:Class: Page: Sensory Analysis Conduct a sensory analysis for your final product. You will need to conduct the analysis with 5 users and then collate the information to be used on this page. Using the collated scores, complete a star profile for your product. Characteristic HIgHESTHIgHEST LOWESTLOWEST AVERAGEAVERAGE Flavour Texture Smell Appearance Ease of eating Portion size Photo Star profile

13. Testing and Evaluating Name:Class: Page: Final evaluation Complete a final test and evaluation for your product. When your evaluating or suggesting modifications you should use the views of your user, the specification test as well as your personal views. Test against the specificationYes/No Users views Some comments from other people: Suggested modifications