1. Food Technology Unit 2 Outcome 2. Design Briefs
Nutrition for specialised requirements
Lifestyle of consumers

2. Key Knowledge
the design process (including the design brief, criteria for evaluation, research, the design plan and evaluation of processes and products) and its role in planning and evaluating meals in small-scale food operations, such as home prepared meals
safe and hygienic food preparation and processing in meal preparation
nutritional considerations when planning, including basic nutritional requirements and special nutritional requirements, such as reduced fat, high fibre, food allergies and food intolerances social and cultural influences that have an impact on meal planning, such as lifestyle of consumers at a specific stage of the life span, for example childhood and adolescence
purpose of the meal
beliefs and customs
use of Australian indigenous ingredients
vegetarianism
the impact of resources on planning, such as access to ingredients, skills, equipment, time, and
budget
environmental considerations in planning to minimise waste and effectively use resources such as
consideration of food miles and use of seasonally available ingredients
food preparation techniques and ingredients suitable for specific purposes, including retaining and
improving nutritional value of food
methods of evaluating planning and production activities.

3. The Design Brief – Why is each step important?
Step 1- Identify the problem
Outline the problem or issue which needs to be addressed
Step 2- Develop a design brief
Write a design brief which outlines what is required. Can include aims and goals
Step 3- Specifications
Identify the considerations & constraints that exist in the design brief
Step 4- Criteria for evaluation
Write criteria for evaluation questions that can be used to evaluate your response to the design brief
Step 5- Possible solutions
Research & brainstorm what is required to meet the specifications of the design brief
Step 6- Design options
Research a range of possible solutions to the design brief.
Step 7- Select an option
Identify the design option chosen, including justification of why it was chosen
Step 8- Production
Complete a food order and production plan for your design option, before producing the option
Step 9- Evaluation
Respond to the criteria for evaluation questions you prepared during step 4 to identify if the needs of the design brief have been met

4. Case Study
Sam is a young man who has just moved out of home. He has just moved into a home in Newport. He is enjoying the single life! And living by himself, with his 2 dogs.
Sam is a mechanic and works long hours. He has a tough boss. During his lunch break he has take away food every day. He has a very active social and sleeps in in the mornings so doesn’t have time to prepare his own lunch.
Sam often has kebabs! As he goes out most nights. Sometimes he orders Pizza if he’s at home. Sometimes his lovely mother will bring him leftovers for dinner.
Sam has limited cooking skills and only basic cooking equipment.
What nutrients could be lacking in Sam’s diet?
Write a design brief for planning the meal for the case study subject.

5. Case Study What nutrients could be lacking in Sam’s diet?
Write a design brief for planning the meal for the case study subject.

6. Dietary Recommendations
Low Fat Diet
Vegetarian
Lactose Intolerance
High Protein Diet
High Calcium
High Fibre
Explain who might be on such a diet?
Are there differences between Children, Adults and the Elderly who may need to be on these diets?
What considerations should be made for each group?
What Foods might form part of this diet? List 10.
Design a daily meal plan for each diet.