SITHCCC018 Prepare food to meet special

dietary requirements By Tikaram Ghimire

Apex 5000 Don’t copy guys it’s for idea.
Please write in your own words

i. List five (5) basic nutrients, and

ii. Explain two (2) functions in the body for each
nutrienti.
1.Carbohydrates.

2.Protein.

3.Fats.

4.Vitamins and Minerals.

5.Water.

ii.
 Carbohydrates
Carbohydrates are one of the main types of nutrients. Your digestive system changes carbohydrates into
glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. It stores any
extra sugar in your liver and muscles for when it is needed. There are two types of carbohydrates: simple and
complex. Simple carbohydrates include natural and added sugars. Complex carbohydrates include whole grain
breads and cereals, starchy vegetables and legumes.

 Cholesterol
Cholesterol is a waxy, fat-like substance that’s found in all cells of the body. Your body needs some
cholesterol to make hormones, vitamin D, and substances that help you digest foods. Your body makes all the
cholesterol it needs. However, cholesterol also is found in some of the foods you eat. High levels of
cholesterol in the blood can increase your risk of heart disease.

Q2

Guideline 1
To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and
drinks to meet your energy needs. Children and adolescents should eat sufficient nutritious foods to grow and
develop normally. They should be physically active every day and their growth should be checked regularly.
Older people should eat nutritious foods and keep physically active to help maintain muscle strength and a
healthy weight.

Guideline 2
Enjoy a wide variety of nutritious foods from these five groups every day:
Plenty of vegetables, including different types and colours, and legumes/beans

Fruit, Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as breads, cereals, rice,
pasta, noodles, polenta, couscous, oats, quinoa and barley

Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans

Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat milks are not suitable for
children under the age of 2 years) And drink plenty of water.

Guideline 3
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol a. Limit intake of foods
high in saturated fat such as many biscuits, cakes, pastries, pies, processed meats, commercial burgers, pizza,
fried foods, potato chips, crisps and other savoury snacks. Replace high fat foods which contain
predominantly saturated fats such as butter, cream, cooking margarine, coconut and palm oil with foods
which contain predominantly polyunsaturated and monounsaturated fats such as oils, spreads, nut
butters/pastes and avocado. Low fat diets are not suitable for children under the age of 2 years.

b. Limit intake of foods and drinks containing added salt.

Read labels to choose lower sodium options among similar foods.

Do not add salt to foods in cooking or at the table.

c. Limit intake of foods and drinks containing added sugars such as confectionary, sugar-sweetened soft
drinks and cordials, fruit drinks, vitamin waters, energy and sports drinks.
d. If you choose to drink alcohol, limit intake. For women who are pregnant, planning a pregnancy or
breastfeeding, not drinking alcohol is the safest option.
Guideline 4
Encourage, support and promote breastfeeding

Guideline 5
Care for your food; prepare and store it safely

Q3

You need to purchase fresh vegetables and store them in a cool, dark area. The use of local produce and the
development of good relationships with growers ensures that the chef uses produce that is harvested under
optimum conditions.

Vegetables should not be stored in still water or under running water for longer than necessary, due to the
loss of vitamins. Also, if vegetables are cut then they will lose their vitamins much quicker, due to the lack of a
protective barrier. Instead of storing them in water, cover them with gladwrap or damp cloths.

Seafood, vegetables and other commodities should be delivered fresh, on the day they will be used,
whenever possible.

Q4

Often chefs will be given a list of exclusions by the health professional, i.e. foods and ingredients that must
not be included in the menu. For example, dietitians may be trying to determine which foods causing allergic
reactions or other problems, so it is essential that the chef prepares the food exactly to the requirements. On
other occasions dietitians will devise a specific balance of nutrients that is appropriate for an individual's
needs.

Key aspects for consideration are:

• Allergies and special diet requirements • Texture modifications, e.g. purées, homogenised, strained diets •
Thickened drinks as per Speech Pathology Australia standards • Children's menu based on the Australian
Dietary Guideline Standards • Menus for the elderly based on the Australian Dietary Guideline Standards •
Menus for people with disabilities that require special diets, e.g. chopped, sensory modified

Q5

BREAKFAST MORNING TEA LUNCH Afternoon Tea Dinner

Poached Eggs on Assorted sweet Pork Piccata, Mini Danish, Caesar Salad
sourdough with muffins mushroom risotto, assorted tea
ham and Ratatouille sandwiches Sole fillets spinach with beurre
Tropical Fruit Salad blanc,
steamed
asparagus

Chocolate
Raspberry Mille
Feuille
Gluten Free
Gluten free Put Gluten free Gluten free
bread in stead flour bread in stead
of sourdough of sandwich
bread
Diabetic
Serving with Put vegitables Don’t put
normal bread in stead of fruit chocolate inside

Q6

DISEASES DIETARY FACTOR PREVENTATIVE FUNCTION

Acquired disease An acquired disease is one Especially in Acquired that began at some
point diseases. Cures are a during one's lifetime, as subset of
treatments that opposed to disease that was reverse diseases
completely already present at birth, or end medical problems

which is congenital disease. permanently

Acquired sounds like it could

mean "caught via

contagion", but it simply means

acquired sometime
 after birth. It also sounds like it
could imply secondary disease, but
acquired disease can be primary
disease.

Chronic condition or chronic A chronic disease is one that Some chronic diseases can disease
persists over time, often be permanently cured. Most

characterized as at least six chronic diseases can be months

but may also include beneficially treated, even if illnesses that
are expected they cannot be permanently to last for the
entirety of cured. one's natural life.

Genetic disease A genetic disorder or Maintaining a healthy diet and

exercise regimen, and avoiding
disease is caused by one or more
smoking. Methods to detect and
genetic mutations. It is often
address an existing disease prior
inherited, but some mutations are
to the appearance of symptoms.
random and de novo.

Q7
dietary
REQUIREMENTS needs
Lactose Do not eat or drink the following sweets & desserts because they contain intolerance lactose.

-Cookies, cakes, pies, pastries, desserts with milk.

-Cream or cheese filled pastries.

Low sodium Your doctor may recommend IV sodium solution to slowly raise the sodium levels in your
blood.

Coeliac A gluten-free diet is currently the only known treatment for Coeliac Disease. Gluten-free
foods include corn, rice, sago, tapioca, buckwheat, potato, soy, arrowroot, fresh fruit,
vegetables, meat (except most processed meats), poultry, fish and most dairy foods.

Diabetes Instead, eat carbohydrates from fruit, vegetables, whole grains, beans, mellitus and low-fat
or nonfat milk. Choose healthy carbohydrates, such as fruit, vegetables, whole grains, beans, and low-fat milk,
as part of your diabetes meal plan.

Q8

a) Jewish customers

matzo is associated with Jewish people, while Buddhist cuisine provides a vast range of vegetarian dishes.

The biggest restriction in regards to diet is made through religious laws. These may be followed strictly by
orthodox adherents to the faith whilst others may have a more relaxed approach to the suggested rules. For
example, Jews and Muslims have very strict rules governing which foods can be eaten and ritual slaughter of
animals is required, while Hindus, Buddhists and Seventh Day Adventists tend to avoid all meat.
There are many variations that you should be aware of, even within religions and between followers. It is not
up to us to make a decision whether these beliefs are correct or not. You should ensure that you concur with
the individual requirements and communicate with the customer to keep them satisfied. For large functions it
might be wise to contact the relevant religious authorities to ensure adherence to the customs. With
orthodox followers breaches of the dietary regime can be very serious and it is essential to be well informed
of the necessary adjustments.

The following information provides a general guide to the dietary requirements of some of the more common
religions. These descriptions are by no means a detailed account, especially as religious practices are complex
and can be sensitive topics. Those wishing to explore this area in more detail are advised to seek further
information in theological publications and websites as well as

b) Muslim Customers

Muslims do not eat pork, blood, carrion or any animals that are found dead. They must eat halal meat which
has been butchered according to a special ritual. All meat must come from an herbivorous animal. Alcohol is
also forbidden. During Ramadan, which lasts for a month, Muslims do not eat or drink from sunrise to sunset.

Foods that are prohibited are referred to as haram. Pork and birds of prey are considered haram and so are
not eaten. Foods that are in question are considered mashbooh.

General rules:

• Meat must be from an herbivorous animal, e.g. cow. Pork products are strictly forbidden. Monkeys, cats,
dogs and other carnivores and omnivores are forbidden. Meat must be slaughtered by a Muslim
Slaughterman using the correct techniques, including saying a blessing. Some offal is allowed, however any
products containing blood are considered haram. • Poultry must be slaughtered in the halal manner. Birds of
prey and carrion eaters are haram. • Most seafood is considered halal, however this is in dispute. Fish with
scales are acceptable but eels, shellfish and scaleless fish may not be. Always check with the diner for their
preference. • Alcohol is forbidden so take care with your dishes. Specify on menus all instances where
alcohol has been used, e.g. champagne sabayon or in a sauce. c) Hindu Customers
One of the central tenets of Hinduism is that all living things, including animals and plants, are interconnected
with divinity. Hindus also believe in reincarnation. Hindus practice nonviolence and respect towards all life
and therefore have to balance the need to eat with their other beliefs. As a result many are vegetarian.

If meat is eaten, it is never from a cow, as the cow is considered to be a sacred animal. Food that stimulates
the senses such as garlic and onions may also be avoided by some followers.

There are over 1 billion Hindus who live in a huge range of climatic and social situations, so it is no surprise
that there is variation among followers' diets. In addition there are many festivals held throughout the year
celebrating the various gods, many of which have specific dietary requirements associated with them. It is
best to discuss the specific dietary requirements with the customer.

d) General aspects which apply to all religious diets

Due to the complexity of religious restrictions and the many variations within it, it is advisable to ascertain
details from the customer and verify that you have correctly understood their requirements. Alternatively you
may seek the advice of supervisors and the relevant religious authority when catering for functions of specific
religious groups, e.g. Mormons or Seventh Day Adventists.

Basic principles still apply such as optimum retention of all nutrients and the correct purchasing of ingredients
with a careful eye on their impact on the specific diet. With convenience products it is important to check the
label to assess the composition of the item and its impact on the diet. For example, products that are made
with a combination of dairy and meat may contravene a religious law.

As with all food preparation, hygiene is paramount. Consider the impact of food preparation to prevent any
breaches: preparing dairy and meat separately for Jewish customers; avoiding any meat contamination for
vegetarian customers; and ensuring that no pork or alcohol comes into contact with food for Muslim
customers. This may require strict separation during preparation and cooking and you must plan how you can
implement this with the team and make sure that processes are followed.

Q9

Patient Requirements Product availability

1. Consistencies of foods should be Product availability is not necessarily having
specifically adjusted according to a patient's items available 100% of the time but
rather needs to ensure that existing capabilities are having items available when
the customer
not lost needs it. It is a matching game of timing the

2. Consider attractive presentation and preparation of an item nearest to when the

colours customer seeks it

3. Ensure that convenience products are regenerated correctly

4. Use a variety of tools for presentation: ice cream scoops, various cutters, forms and
timbals aid to create attractive shapes

Examples for equipment for the preparation of texture modified preparations

Your procedure should include the following steps to ensure that texture modified foods are produced safely:

-Wash hands thoroughly with soap and warm water and dry thoroughly – clean gloves may be used as an
additional barrier.

- Texture modified foods should be prepared according to the directions for use of the thickening agent or
recipe. In some cases a blender might be required to achieve an adequate mix.

-Any equipment such as blenders and stab mixers should be dismantled to enable thorough and effective
cleaning and sanitising

Q10
Examples of potential reactions from food allergies or intolerances
-difficult or noisy breathing

-swelling of the tongue

-swelling or tightness in the throat

-difficulty talking

-hoarse voice

-wheeze

-persistent cough

-persistent dizziness or collapse

-becoming pale and floppy (in young children).

Consequences of failing to address special requirements

In some instances the drugs that patients are being given will determine what food they can eat. This is
because some foods will affect how well some drugs work. For example, if a patient requires extra iron in
their diet, vitamin C is often taken at the same time, as this helps the iron get absorbed by the body. In this
case it may be as simple as having a glass of orange juice at the same time as the iron is taken. On the other
hand, the acidity of some fruit juices can interfere with several widely used drugs, causing potentially
dangerous effects.

Always consider the effects on the individual, as an incorrectly prepared menu item could cause severe
distress and adverse health effects. Also consider the legal implications as any injury or pain caused could lead
to claims and associated costs to the enterprise and the chef personally. Whilst there are statutory minimums
under the Civil Liability Act in personal injury cases, the chef could expose his employer to liability with the
employer being vicariously liable for the chef's negligent act.

Actions to avoid negligence and meet legal requirements

• Read all food labels to ensure no undesired additives are contained in any food product • Ensure
thorough hygiene practices to prevent cross-contamination - this is particularly important when preparing
meals for customers with gluten intolerance: the frying pan may look clean, however traces of flour burnt
into the walls of a pan can have serious implications • Ensure strict food safety principles for all
preparation methods but consider the additional risks for children, women during pregnancy, the elderly
and customers with

immune deficiencies Dark green and orange vegetables like spinach,

broccoli, carrots and pumpkin Green vegetables,
Q11 dried peas, beans and
Food category lentils
Bread, cereal, rice, pasta, noodles Fruit

Vegetables, legumes

Capsicum, broccoli, cauliflower, cabbage, and

tomatoes
Q12
Nutrients General role Xanthophylls: lutein, zeaxanthin
Omega-3 assist in lowering the risk Flavonoids
of heart disease. They help lower
Most fruit is naturally low in fat, sodium, and calories
the levels of triglycerides (fats) in
and a source of many essential nutrients such as
the blood. They also improve the
potassium, vitamins A and C, folate, and dietary fiber
elasticity of blood vessel walls
and help to thin the blood,
reducing its ability to clot.
Nutritional value Daily requirement
Omega-3 polyunsaturated fats
may also be beneficial as lower LDL levels, Overall, most of therefore
antiinflammatory compounds reducing these organizations an important risk
recommend a factor in heart minimum of 250–
disease.500 mg combined

Proteins Proteins are used to build EPA and DHA each day for
healthy adults ( 1 , 2, 3 ). However, higher amounts
and repair tissue and to are often recommended for certain health
Nutrients conditions. You can shop for omega-3 supplements
online. Protein is essential The DRI (Dietary for
Rich in vitamins and minerals, and the wholegrain
growth and repair Reference Intake) is
varieties contain plenty of fibre. such as magnesium,
vitamin C and folate Glucosinolates, isothiocyanates

produce enzymes, hormones and
antibodies, all essential in regulating
body metabolism and protecting against
disease. Dietary excess can be used for
energy, yielding ~16.7kJ (kilojoules) per
gram.
of the body and maintenance of good
health. Protein also provides energy; 1
gram provides 17 kJ (4 kcal).
The Reference Nutrient Intake
(RNI) is set at 0.75g of protein
per kilogram bodyweight per
day for adults. The amount of
protein we need changes during
a lifetime.
0.8 grams of protein per
kilogram of body weight, or
0.36 grams per pound. This
amounts to: 56 grams per day
for the average sedentary man.
46 grams per day for the
average sedentary woman.

Carbohydrates These are the major food source
of energy and occur in all plant
foods. Plants use the sun's
energy to combine the elements
carbon, hydrogen and oxygen
from water with carbon dioxide
to produce simple carbohydrates
by the process of photosynthesis.
Simple carbohydrates are made
up of one or two sugar
molecules, while complex
carbohydrates are made up of
long or branched chains of sugar
molecules. Carbohydrates yield
~16.7 kJ of energy per gram.
Q13 45 to 65 percent of your
total daily calories. So, if
Carbohydrates are
you get 2,000 calories a
macronutrients that
day, between 900 and
provide the body with
1,300 calories should be
four calories per gram.
from carbohydrates.
Starch, sugar, and fiber
That translates to
are the most common
between 225 and 325
carbohydrates found in
grams of carbohydrates
food.
a day
The Dietary
Guidelines for Americans
recommends that
carbohydrates make up
Many chemicals are added to various foods during production, for a wide range of reasons. An additive may
be an acidity regulator, emulsifier, gelling agent, colouring, sweetener, preservative, thickener or it may serve
other technological functions.

Food Safety Standard 1.3.1 lists hundreds of allowed additives. For the purposes of identification, each
additive is given a unique identifier. This aids in identifying products that contain additives that people are
allergic to, e.g. the common allergens preservative 220 (sulphur dioxide) in wine and monosodium glutamate
(MSG) used as flavour enhancer 621.

Preparation and Cooking for Nutrition The chef must consider how to achieve the optimum retention of all
nutrients. This starts with the purchasing of the ingredients. Fresh ingredients in season will provide optimum
product, but in some instances the preparation work involved will make reliance on fresh produce impossible,
e.g. large scale catering in an aged care

facility

Q14

1)Dry Heat Cookery Methods

Other methods of cookery such as shallow-frying use large amounts of fat which are absorbed into the food
item. This in itself may not be a problem as long as the main course is accompanied by steamed vegetables or
a fresh salad which balances the total fat intake. Grilling and roasting result in Maillard browning, which may
have some detrimental health effects. Using olive oil spray on the food item before grilling it or using special
grills or pans with non-stick coating will minimise the amount of fat used as well as reduce excessive
browning. Simply cleaning the grill regularly will prevent excessive caramelisation.

2)Moist Heat Cookery methods

The method of cookery used can have a large effect on health and nutrition. Some methods of cookery such
as steaming and en papillote are very healthy options, as no fat is used and the maximum amount of vitamins
are kept within the items. Boiling vegetables results in vitamins leaching out into the water, where they are
lost.

3)Sugar content
Many desserts use excessive amounts of sugar and should be modified to use honey, unrefined sugar or
natural fruit. Low-fat cheeses and yoghurts can be used as substitutes for creams and other fats in some
desserts. Desserts can still be used successfully for a balanced diet, with traditional desserts such as a rice
pudding providing calcium, protein and carbohydrate and are often liked by elderly customers.

4)Fat content
With all protein items consider the fat component. Trim off any excess fat from meat, remove the skin from
chicken either before or after cooking and skim any stocks or jus to remove the fat. This can be done easily by
storing the liquid in the coolroom overnight and then removing the solidified fat. Whilst fresh oily fish are
beneficial due to the omega 3 fats content, take care with processed goods such as smoked salmon and
tinned sardines.

Q15
Diet Key features

Vegan Veganism is defined as a way of living that attempts to exclude

all forms of animal exploitation and cruelty, whether for food, clothing or
any other purpose. For these reasons, the vegan diet is devoid of all animal
products, including meat, eggs and dairy. People choose to follow a vegan
diet for various reasons.

Lacto vegetarian The lacto-vegetarian diet excludes meat, poultry, seafood, and eggs, but
includes dairy products. It may be associated with numerous health benefits,
including a reduced risk of cancer, increased weight loss, and improved blood
sugar control and heart health

Ovo vegetarian The Ovo-Vegetarian Diet. An ovo-vegetarian diet can include all

fruits, vegetables, squashes, legumes, beans, and grains such as rice, quinoa,
and barley; all seeds, spices and fresh herbs, eggs and products containing
eggs such as egg whites, mayonnaise, egg noodles and some baked goods

Ovo-lacto vegetarian lacto-ovo vegetarian diet includes grains, vegetables, fruit, legumes (dried
beans, peas and lentils), seeds, nuts, dairy products and eggs. It excludes any
meat, fish, poultry and any products that contain these foods.

Pesco vegetarian By that definition, a pescatarian is someone who chooses to eat

a vegetarian diet, but who also eats fish and other seafood. It's a largely
plant-based diet of whole grains, nuts, legumes, produce and healthy fats,
with seafood playing a key role as a main protein source. Many pescatarians
also eat dairy and eggs.

Semi vegetarian Semi- or partial vegetarian: Includes plant foods and may include chicken or
fish, dairy products, and eggs. It does not include red meat.

Q16

Some vitamins are more stable (less affected by processing) than others. Water-soluble vitamins (B-group and
C) are more unstable than fat-soluble vitamins (K, A, D and E) during food processing and storage.

The most unstable vitamins include:

folate thiamine
vitamin C.

More stable vitamins include:

niacin (vitamin B3) vitamin K
vitamin D biotin (vitamin B7)
pantothenic acid (vitamin B5).

Q17

Quality and Presentation Requirement

standard
Taste Make sure cook form recipe

Balance of dish (overall) ready-to-eat foods, including sandwiches, rolls, and pizza that contain any
of the food above.

Colour Prepare variety color dishes

Contrast raw and cooked meat, including poultry such as chicken

and turkey, and foods containing them, such as casseroles, curries and
lasagne

Texture Cooling and storing food

Garnish prepared salads like coleslaws, pasta salads and rice salads

prepared fruit salads

Cleanliness Cleaning and Sanitation Specific areas and equipment

that need to be cleaned
Service ware Cleaning is a process to garbage (except in garbage

remove dirt, including dust, containers) stains, bad smells, and

recycled matter (except in clutter on surfaces. Some containers)

Q18 cleaning agents can kill bacteria and

clean at the same time.
Food Safe Storage
Sanitation is a process to food waste make something
requirements
sanitary dirt (free of germs) as by grease
Always store raw food in sealed or sterilizing. other visible matter.
covered containers at the bottom
of the fridge.

Keep raw foods below cooked

foods, to avoid liquid such as meat
juices dripping down and
contaminating the cooked food.

such as dairy free, fish and

shellfish allergies, nut free and
gluten free. you need to ensure
that the food has been properly
prepared. You need to ensure
that the food has been prepared
at a premises that complies with
the Food