Samples

Prepare food to meet special Dietary requirements (SITHCCC018)


Assessment Task

  1. Five (5) basic nutrients
  2. Two (2) functions in the body of each nutrients.

NUTRIENT

FUNCTION IN THE BODY

Proteins

1.      Proteins helps in growth of the body and it also helps to maintain the tissues.

2.      It also helps in the production of the enzymes which causes the biochemical reactions.

 

Fats

1.      It also helps as the source of the energy to the living organisms.

2.      It also helps in transporting the fats- soluble vitamins throughout the blood.

Carbohydrates

1.      It also provide and helps in storing the energy.

2.      Carbohydrates helps in building macromolecules and also spare the proteins and the fats for the other uses of the body.

Vitamins

1.      Vitamins helps in making the bones strong and also helps in boosting the immune system of the body and also helps in healing the wound faster.

2.      Vitamins helps in converting the food into the form of energy and also helps in repairing the damage that is caused to cells.

 

Minerals

1.      Minerals also helps the bones to be strong and it also helps in transmitting the nerve impulses.

2.      There are various minerals which helps in the production of the hormones and also helps in maintaining the heartbeat quite normal.

 

 

2. The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and adolescents and the Elderly which vary slightly for each group. Provide a brief description of what these recommending general:

  • Both children as well as adolescents should eat the sufficient or proper food which is nutritious for their health and this food should help them to grow and develop in their normal way. They need to be physically active and their growth should be monitored regularly. On other hand older people should also eat nutritious food so that they can also be physically active and it also helps in maintaining them and their muscle strength and their weight.
  • Always support and encourages the adolescents for breastfeeding.
  • Need to be quite careful related to food and always prepare the meal safely and store them according to their storage conditions.
  • The food that is high in saturated fat which includes biscuits, cakes, pastries and pies need to be limited in intake. Foods and drinks which also contains added sugar and salts also be limited in intake.
  • There should wide variety of nutritional food in diet regularly.

3. Two implications that the Australian Guide to Healthy eating has towards your role as a chef.

  • There should be proper guide and knowledge should be provided in order to promote health and well-being.
  • Proper support and help should be provided to make decisions about the method of cooking.

  1. You are working as thechef in a hospital and a new patient has Coeliac disease.How will you ensure that the patient is not adversely affected?

Following are the factors that are considered during the selection, preparation, cooking and serving process.

  • Proper label need to be checked, always try to avoid the products which contains gluten.
  • Always try to avoid the contamination of the products with those which contains gluten.
  • Always clean and air dry the surface and the utensils before preparing the food.

  1. You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in the table below.Which menu adjustments and points ofcare would be required for each course for guests requiring gluten free meals and for those who suffer from diabetes?

Breakfast

Morning Tea

Lunch

Afternoon Tea

Dinner

Poached Eggs on sour dough with ham and spinach

 

 

 

 

 

 

Assorted sweet muffins

Pork Piccata, mushroom risotto, Ratatouille

 

Tropical Fruit Salad

Mini Danish, assorted tea sandwiches

Caesar Salad

 

Sole fillets with beurre blanc, steamed asparagus

 

Chocolate Raspberry Mille Feuille

 

Gluten Free

Substance that are used to prepare the food must be gluten and wheat free.

Gluten free flour is being used in order to prepare the muffin.

Any sort of flavours are not being used as these flavours can contain some amount gluten within them.

Always prepare the food which contains gluten separately. And always use gluten free bread in order to prepare the sandwiches.

Try not to make use of products which contains gluten within them Make use products having gluten in them while preparing the meal.

Diabetic

Low gluten bread is highly considered.

Alternatives should be used for sugar such as honey etc.

Use of fruit is required to be made whose sugar level should be low.

Sugar quantity in bread always need to be low.

Ingredients should be used whose sugar level and fat level should be low.

  1. List three(3) diseases that can be linked to diet, and explain how a change in diet could be beneficial in these cases?

             Diseases

Dietary factor

Preventative function

1.Obesity and overweight

 

Poor diet and poor lifestyle choices is the major factor for this disease such as there is very high choice of Poor diet and lifestyle choices, such as: eating large amounts of processed or fast food which contains sugar and fats in very high quantity.

+Consume less processed sugar and eat plenty of dietary fiber.

2. heart disease and stroke

 

There is high intake of saturated fat. These are happened due to including of full-fat milk and other diary products.

Saturated fats and food need to be limited and foods which contain high sodium and high sugar level should also be limited.

3.Type 2 diabetes

 

There is quite unhealthy and transfats which can lead to the increase in the cholesterol levels.

More vegetables, fruits and wholegrain products are included within the diet.

  1. What are the requirements for the following dietary needs?

Dietary needs

Requirements

Lactose intolerance

Dairy products which includes milk, curd, cheese, yogurt and butter milk should be avoided.

Low sodium

Frozen, canned and salted food should also be avoid including in the diet.

Coeliac

Wheat, barley, malt and wheat starch should also not be included within the diet.

Diabetes mellitus

Products which contain sugar and trans-fat should not be included within the diet.

 

  1. Some religions have specific requirements around which types of food or food combinations may be consumed. What is the basic information you need to consider when writing menus for the following client groups, but also generally when catering for any religious based requirements?
  • Jewish customers
  • Muslim customers
  • Hindu Customers
  • General aspects which apply to all the religious diets.

Customers

Requirements

Jewish customers

There are certain food such as notably pork and shellfish need to be avoided. There are various combination which is not allowed to be made according to their rituals. There are certain observation regarding jewswill only eat meat and poultry which is certified from kosher.

Muslim customers

These customer will never eat the meat of the animals that has been died naturally, they love eating meat of the pigs which are dedicated as the food to the God.

Hindu customers

 

There are most of the Hindus which are vegetarian. According to Hindu religion cow is their sacred animal and for these customers meat of the beef is not allowed to have. There are some Hindus who eat eggs and some do not even eat eggs. Some category of the Hindus will not even have onions and garlic in their food.

General aspects which apply to all religious diets

There is the basic principle which can be applied such as optmum of all the nutrients.

  1. Which aspects in terms of patient requirements and product availability need to be considered for texture modification of foods?Which equipment is typically used to prepare and present texture modified preparations?

Patient Requirements

Product availability

 

Meals that have been provided to the patients are being modified with their texture which makes it difficulty in chewing and swallowing for them. While modifying their texture foods may be thickened and vegetables are minced and pureed.

 

It is quite important to follow the instructions while preparing foods for the patients.

Examples for equipment for the preparation of texture modified preparations

Processor or grinders are being used in order to prepare the texture which is required to be modified for foods.

  1. Provide examples of potential reactions from food allergies or intolerances. What are the consequences of failing to address special requirements for food allergies, medical conditions or drug-food interactions? What would be your actions to avoid negligence and meet legal requirements?

Following are the examples of the potential reactions which lead to food allergies or the intolerance.

  • Tongue can be swelled out.
  • Voice can become Hoarse.
  • Wheezing
  • Persistent cough.
  • There can be quite difficulty and breathing can be quite noisy.

Consequences of failing to address special requirements

Following can be some of the health consequences are:

  • Severe asthma
  • There can abdominal pain and nausea and customer can also vomit.
  • Customer who is suffering from allergy can be unconsciousness.
  • There can some sort of rashes and flushing of the skin.

Actions to avoid negligence and meet legal requirements

While there are legal essentials under the Civil Liability Act in close to home injury cases, the cook could open his manager to risk with the business being vicariously obligated for the culinary specialist's careless demonstration. The business may then have response against the representative, contingent upon the conditions and goal of the worker.

  1. Which major nutrients are provided through the following foods?

Food category

Nutrients

Bread, cereal, rice, pasta, noodles

Vitamins, minerals, protein and carbohydrates like starch and fiber.

 

Vegetables, legumes

Potassium, magnesium, dietary fiber, folate, vitamin A, and vitamin C.

Capsicum, broccoli, cauliflower, cabbage, and tomatoes

Vitamin C, K and E, calcium, Anti-oxidants

Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin

Vitamin A, B, C and K, fiber, magnesium, calcium, iron and potassium

Green vegetables, dried peas, beans and lentils

Folate, iron, potassium, zinc and magnesium

 

Fruit

Vitamins A, C and E, magnesium, zinc, phosphorous and folic acid.

 

  1. Which nutrients are the main energy providers for the human body?What is their general role, nutritional value and approximately how much of each should be included in a healthy diet?
 Nutrients  General role  Nutritional value  Daily requirement
 Protein

Helps in the growth and also helps in maintaining the tissues. It also helps in the production of the enzymes which is also the cause of the biochemical reactions.

  1 gram provides 17 kJ  0.8 grams of protein per kilogram of body weight per day
 Carbohydrates

It also stores the energy and also helps in building macromolecules and also helps the proteins and the fats for the rest of the use of the body.

  1 gram of carbohydrates provides 4 calories  Carbohydrates make up 45 to 65 percent of total daily calories
 Fat

It is also the source of energy and it also help in transporting the fat- soluble vitamin.

  1 gram of fat provides 9 calories  For adults 20% to 40% of total calories. About 44 to 77 grams of fat per day.

 

  1. What are food additives?How can additives affect individuals and how can you as a chef identify specific additives in foods?

Food additives are the substances which is being used to add them in to the food which helps in maintaining and improving the safety and the freshness or the taste, texture or appearance of the food.

Following are the effects of additives on individuals.

  • Digestive disorder- diarrhoea
  • Nervous disorders- Hyperactive, insomnia.
  • Respiratory problems- Asthma, Sinusitis.
  • Skin Problems- Hives, itching etc.

In order to check what additives are being added into the food, always read the label. And go through the food ingredients which can also include the list of the additives if it is being added into the ingredients will always be listed on the food label.

  1. List 4 factors which need to be considered when choosing cookery methods to ensure foods maintain maximum nutritional values or meet dietary requirements?
  • Steaming: Steaming is the way in which is being used to prepare the healthiest manner. The hot steam helps in preparing the food quite gently which will add valuable vitamins and minerals are being preserved. Flavours can also be developed automatically and vegetables are alsoretain its colour.
  • Grilling: Grilling also allows the vegetables to get maximum amount of its nutritional values and this cooking method also helps in retaining its true flavours.
  • Sauteing: This cooking method of food uses the small amount of oil or fat within the shallow fan.
  • Microwaving: This cooking method is used to microwave fastest but it also helps the food preserve their nutrients etc.

    15. What are the key features of the following lifestyle diets?

Diet

Key features

Vegan

This diet includes the lots of fruits and vegetables such as beans, nuts and seeds only. Vegan diet provides wide range of important vitamins and minerals in their food.

Lacto vegetarian

This diet includes the food which is based on plant such as fruits, vegetables and grains. This diet also includes the diary products within.

Ovo vegetarian

This diet does not includes the animal- based food. Eggs are being included.

Ovo-lacto vegetarian

The pattern of this diet which includes the grains, fruits and vegetables within this diet. This diet does not focuses on the meat, fish etc. in to this diet.

Pesco vegetarian

It includes eat fruits, veggies, nuts, seeds, whole grains, beans, eggs, and dairy, and stay away from meat and poultry.

Semi vegetarian

The main focus of this diet is on the plant which is quite healthy and contains the proteins.

 

  1. How does storage and part processing affect the nutritional values of fresh fruit and vegetables?Which measures can be used to minimise such losses?
  • Most of the vegetables are peeled and always trimmed before cooking in order to remove the skin which is quite difficult to
  • Always wash or scrub the vegetables instead of peeling them.
  • Always Microwave, steam, roast or the grill the vegetables instead of boiling them.

  1. You have prepared 3 dishes for customers with special requests.

In your own words ,what are the aspects you must consider to ensure that each dish meets the following standards with consideration to special dietary or cultural needs?

Quality and Presentation standard

Requirement

Taste

Taste should always contain the amazing combination of the tastes which is quite basic: such as salty, sweet, sour, bitter etc.

Balance of dish (overall)

Dish should have the sweet and salty flavours within the dish should always be balanced.

Colour

Dishes that are white in colour always looks quite elegant.

Contrast

Ingredients that are being used need to be quite in contrasts to one another always help in making the meal better.

Texture

Always include the texture which is best suited for according to the occasion.

Garnish

Garnishes helps in enhancing or making the dish quite appealing with the colour.

Cleanliness

Make sure everything is clean and avoid any kind of contamination.

Service ware

Service ware needs to be absolutely clean and hygienic.

 

18.Service has concluded. You have various foods in left your mise en place and your workstation needsto be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards.

Food Safe Storage requirements

Cleaning and Sanitation

Specific areas and equipment that need to be cleaned

Fridge temperature should be at 5 °C or below

Always clean the work space or surface before the next shift starts.

Work station or kitchen

Storing cooked food safely into shallow dishes or smaller portions.

Deep clean sink.

Pans and trays.

Avoid refreezing thawed food as food-poisoning bacteria can grow.

Always clean the shelves, floors and walls for any strain or dirt.

Dishes and pots.

Store raw food separately from cooked food

Scrub the exterior of stove and oven.

Clean all cutlery.

Keep food in strong, non-toxic food storage containers

Sanitize the equipment used during shift.

Clean dust off the fridge and cabinets.