This document is Research Report Template

It is part of the supporting assessment resources for Assessment Task 1 of SITHKOP004

Research report

a. Culinary characteristics and ingredients of special, cultural and religious diets

Complete the following table by providing a brief description of each diet or regime, the health or other implication of failing to address the special
requirement, and one suitable adjustment, replacement or substitute ingredient.

Diet/regime Description Health/other implications of Adjustment/replacement/

failing to address special substitute ingredient
requirements

Elimination
diet

Macrobiotic
diet

Fat-free/low fat

Fluids only

Gluten free

Halal

High
carbohydrate/l
ow
carbohydrate

High or low
energy (high
or low

SITHKOP004 Develop menus for special dietary requirements v1.0 1

 This document is Research Report Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHKOP004

Diet/regime Description Health/other implications of Adjustment/replacement/

failing to address special substitute ingredient
requirements

kilojoule)

High or low
protein

High fibre

Hindu

Kosher

Lacto ovo

Low
cholesterol

Low gluten

Modified
sodium or
potassium

Modified
texture

Diabetic (type
1 and type
2)/low
sugar/sugar
free

SITHKOP004 Develop menus for special dietary requirements v1.0 2

 This document is Research Report Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHKOP004

Diet/regime Description Health/other implications of Adjustment/replacement/

failing to address special substitute ingredient
requirements

Vegan

Vegetarian

b. Drug-food interactions, food allergies, food intolerances and cultural and religious dietary sanctions
Complete the following table by providing a brief definition of each of the following terms and providing two examples of each.

Term Definition Examples

Drug-food 1.
interaction
2.

Food 1.
allergy
2.

Food 1.
intolerance
2.

Cultural 1.
and
2.
religious
dietary
sanctions

SITHKOP004 Develop menus for special dietary requirements v1.0 3

 This document is Research Report Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHKOP004
c. Key health and legal consequences of failing to address special requirements
Complete the following table by providing at least one health and one legal consequence of the following scenarios.

Scenario Scenario Possible consequences

type

Allergic A customer orders coffee and cake in a bistro during a busy weekend lunch service. At the time Health consequences
reaction of ordering, they clearly state that they have an allergy to eggs and egg products and check that
the cake that they are ordering is egg-free as advertised on the menu. The waiter assures the
customer that it is. When the waiter takes the order through to the kitchen, they are careful to
communicate to the kitchen staff that the customer has an egg allergy and they write the allergy Legal consequences
carefully on the docket. However, when the cake is served, a sauce containing egg protein is
added to the plate and it is served to the customer. The customer suffers an allergic reaction
requiring hospitalisation.

Anaphylaxi A resident in an aged care facility has a known allergy to tree nuts causing anaphylaxis. The Health consequences
s allergy is clearly recorded in the resident’s medical records, in meal plans and as required by all
of the legislation. However, there is a change to an ingredient in one of the sauces used in a
standard recipe which is not picked up when stock is delivered. The resident unfortunately Legal consequences
consumes a tiny amount of the sauce, suffers an anaphylactic reaction and passes away as a
result.

Food A person with a food intolerance to lactose is eating at a new restaurant. They forget to advise Health consequences
intolerance the staff about their dietary issue and, when the meal is brought to the table, they notice that it
has been topped with cheese. The addition of cheese wasn’t described on the menu. They then
advise the staff they have a lactose intolerance and ask them to return the dish to the kitchen and
prepare a new one. When the dish comes back to the table, the customer assumes that it is safe
for them to eat. The next day, they suffer dietary symptoms similar to having eaten lactose and Legal consequences
the only thing that they can put it down to is the meal that they had in the new restaurant. When
they contact the restaurant, they discover that the cheese was removed from the top of the dish
and the same dish was re-served. The restaurant advises the customer that there may have
been some cheese throughout the dish as well.

SITHKOP004 Develop menus for special dietary requirements v1.0 4

 This document is Research Report Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHKOP004

SITHKOP004 Develop menus for special dietary requirements v1.0 5

 This document is Research Report Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHKOP004

d. Main customer groups that have special dietary requirements

Complete the following table by providing a brief explanation (one or two sentences) as to the type of special dietary requirements that each of the following
groups might have.

Group Possible special dietary requirement/s

Adolescents

Athletes

Children

Defence forces

Elderly

Health care

Ill or injured

Infants

International tourists

Nutritional and energy requirements

due to physical condition

People in areas affected by disaster

or environmental extremes

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 This document is Research Report Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHKOP004

People from different socioeconomic

groups

People in remote areas

Those with weight problems

(underweight/overweight/obese)

e. Nutrients and their food sources

List two food sources for each of the following nutrients

Nutrient Food source

Potassium

Vitamin C

Protein

Iron

SITHKOP004 Develop menus for special dietary requirements v1.0 7

 This document is Research Report Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHKOP004

f. Principles of nutrition
Provide brief answers (one or two sentences) to the following questions.

Question Answer

Describe two factors which can

influence food choice.

List the nine potential allergens

which must be highlighted on food
labels in Australia

Describe the role and implications of

using food additives and
preservatives

Describe two potential health

implications of food choices

Describe the role of good nutrition in

avoiding dietary disease

Compare the effects of boiling and

steaming on the nutritional value of
carrots

Briefly summarise the five Australian

Dietary Guidelines. How can they
help guide your menu planning?

SITHKOP004 Develop menus for special dietary requirements v1.0 8

 This document is Research Report Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHKOP004

SITHKOP004 Develop menus for special dietary requirements v1.0 9