Nutrition and Dietary Trends

This assignment covers various aspects of nutrition and diet, including nutritional requirements for different customer groups, effects of storage and part processing on fruit nutritional value, contemporary dietary trends, and methods to obtain feedback on menus. It also evaluates the success of a menu or dish based on quality improvement feedback.

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COOKERY
Name of Student
Institution Affiliation

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Question 1
The Australian guide to healthy eating guidelines;
 To achieve healthy weight it is an important one to be physically active and take the right
amount of nutritious foods and drinks, for example, adolescents and children are required
to take a wide variety of nutritious from plenty of vegetables, fruits, grains, lean meat,
and milk.
 One is required to limit the intake of foods which contains added salts, saturated fat,
alcohol, and added sugars.
 Encourage, promote and support breastfeeding
 Careful handling of food; the food should be prepared and stored safely.
Question 2
The implications of the Australian guide to healthy eating.
The Australian guide to healthy eating will guide me on how to hand and keep the food safety
during the process of preparation.
The guide directs me to know which foods I should prepare for different people of different
ages.
It is a guide on how to reduce the intake of foods which contains added salts, saturated fat,
alcohol, and added sugars.
Question 3
How to handle a patient with coeliac to ensure that he/she is not adversely affected.
In the section of foods to be included in the diet of the patient I will include; fish, meat,
vegetables, potatoes, and rice.

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During the preparation of food, one should read the labels carefully to ensure that gluten is
not contained.
Cross-contamination during cooking can pose a great challenge to me as a chef.This is
because gluten from other foods prepared to patients without Coeliac can get into the gluten-
free food.
During the serving process, the food for the coeliac patient should be handled carefully in it's
on contain to avoid cross-contamination 0f the gluten.
Processed cheese and cake frosting should be avoided at all cost.
Question 4
Menu adjustments for guests who are diabetic and those who will require foods which are
Gluten free.
Breakfast Morning tea lunch Afternoon tea Dinner
Gluten free
Pancakes,
cookies,
And oatmeal
Cinnamon
Toast Morning
Muffins
Broccoli Salad
with Raisins,
Cheddar,
Bacon, and
Cheese
Cream Puffs,
Mini Cakes, and
Eclairs
One-Pot
Gluten-Free
Asian Chicken
and Noodles
Diabetic.1
1 M Franz,’ American Diabetes Association Guide to Nutrition Therapy for Diabetes,
American Diabetes Association, Texas, 2012, pp. 100-180.

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Scrambled Eggs
and Toast Pancakes,
cookies,
And oatmeal
Chicken,
Shrimp Salads,
and Tuna
Toast and juice Chicken with
Brown Rice
Salad
Question 5
Diseases linked to diet, and how he changes in diet can improve these cases.
i) Obesity
Reducing the intake of foods which are rich fats and oils and the consumption of drinks
which are high in sugar levels can greatly prevent the condition of obesity.
ii) Diabetes
Diabetes in most cases is associated with the lifestyle of an individual, but eating foods
which are healthy and low in sugars can greatly prevent diabetes.
iii) Cancer.
Regular intake of vegetables and fruits reduces the risk for oesophagus, oral cavity,
colorectal and stomach cancer.
Limiting consumption of alcohol will reduce the chances of liver and throat cancer.

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Question 6
Requirements for the following dietary needs.
Dietary needs Requirements
Lactose intolerance Tablets which are brought over the counter
which contain lactase enzyme to help in
digesting the dairy products.one is required
to take the tablets just before a meal or a
drink.
Low sodium Frozen and fresh vegetables which do not
contain sauces.
Consumption of low-sodium canned sauces,
juices, and vegetables.
Dried fruits.
Frozen, most fresh and canned fruits.
Coeliac The only treatment for coeliac is taking a
gluten-free diet.
Diabetes mellitus One is required to avoid the consumption of
alcohol.
Reduce the consumption of foods that are
high in salt, cholesterol, and fats.

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Question 7
The necessary information which should be considered when preparing a menu for different
religious groups.
Customer requirements
Jewish customer Seventh Day Adventists
avoid caffeinated and alcoholic beverages so when preparing
a menu such foods should not be included in the
menu. Many Seventh Day Adventists and other Jewish
believers don’t eat meat or dairy products so they should not
be included in the menu.
Muslim customer There are many foods which are considered Haram in
Islamic such as; alcohol and pork.
Bread made of fermented yeast is likely to contain alcohol
traces, and therefore they should be avoided during the
preparation of the menu.
In some case according to the Islam teachings drinks which
contain caffeine are considered Haram, and therefore they
should not be included in the menu.
Hindu customer Most of the Hindus are vegetarians, and in the preparation of
the menu, the vegetables should be given the priority.
Beef and pork in most cases are restricted in the Hindu
teachings, and therefore they should not be included in the
menu.

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General customers
The required nutrients for the body of an individual.
The cultural beliefs one has towards given foods.
Question 8
Patient requirements considered for texture modification of food.
 The level of medication if the patient is on a lot of medication
 The speech of the patient if the patient has communication challenges speech.
 The amount of saliva if the patient has excessive saliva or insufficient saliva.
 The state of the dentition of the patient to see whether the patient has poor dentition
that cannot allow him/her to chew the food properly before swallowing.
 The patient is generally in poor physical health which poses challenges in breaking
down the food particles.
The equipment which is used to prepare texture modified foods included:
 Meat grinder
 Food processor/robot coupe
 Mixer
 Blender
 Handheld mixer.
Question 9
Examples of potential reactions to food allergies.
 Anaphylaxis
 Atopic dermatitis (eczema)

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Consequences of the reaction to food allergies.
Wheezing, trouble with breathing or nasal congestion
Vomiting, diarrhoea and abdominal pain
In the cases where there are high risks of food allergies one can opt for epinephrine
autoinjector (Adrenaclick, EpiPen)
Question 10
Major nutrients provided by:
Bread, rice, cereals, noodles, and pasta – Carbohydrates
Vegetables and legumes- Vitamins and minerals
Capsicum, broccoli, cabbage, cauliflower, and tomatoes- Vitamin C and Vitamin K
Orange and dark green vegetables like spinach and carrots - Vitamin A and Vitamin B9
Fruits - potassium, and vitamins A and C
Question 11
Major sources of energy.
Carbohydrates are the primary energy providers for the body, the central role of
carbohydrates is to provide energy, they are considered to be the main source of fuel, needed
brain function, for physical activity and operation of the organs. From 1 gram of
carbohydrates consumed the body receive 4 calories,
For ant diet taken the carbohydrate should account for 45% - 65% of the calories.

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Question 12
Food additives
Food additives are substances added to the food to enhance or preserve taste, flavour, colour
or any other qualities of food.2
Some of the consumers are very sensitive to some food additives, and that may result in them
having reactions leading to diarrhoea or vomiting.
Some of the food additives pose an excellent danger r to the health of the consumers because
they are made from chemicals which are very risky to the health of human beings.
Some of the food additives include;
Antioxidants which prevent foods from oxidising
Colours used to enhance or add colour.
Humectants used to keep foods moist.
Flavours used to add flavour.
Question 13
Factors to consider when choosing a cookery method to ensure you maintain maximum
nutritional values.
 Allergy and lifestyle concerns. One should consider the allergy and lifestyle of the people
he/she is preparing food for.
 The dietary requirements. What are the nutrients which are supposed to be obtained from
that meal?
2 J Smith,’ Food Additives Data Book, John Wiley & Sons, London, 2011, pp .600-800

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 Availability of resources and ingredients. One has to consider the ingredients and
resources which are available before choosing the method of cooking.
 The budget. One should consider the budget he/she is working with while preparing the
foods.
 The storage of food after it has been cooked.
 Know about foods such as the knowledge about which foods are best when cooked or
when eaten raw.
 The mixing of foods to ensure that there is minimal nutrient absorption.
Question 14
Key features of:
i) Vegan lifestyle diet.
The primary key feature of the vegan diet is devoid of all animal products dairy, meat, and
eggs. This lifestyle is known to exclude all the attempts to exploit animals for food, clothing
or any other purpose.
ii) Lacto vegetarian.
Provision of all the essential nutrients which are required by the body in sufficient
amounts to ensure that there is nutritional adequacy and the risk for nutritional deficiency
are reduced.
iii) Ovo vegetarian.
This type of diet allows the consumption of eggs and not the dairy products.
iv) Ovo-Lacto vegetarian
This type of diet allows the consumption of animal products apart from meat.

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v) Pesco vegetarian
This type of diet allows the vegetarian to consume fish and other seafood.
Question 15
Effects of storage and part processing on the nutritional value of fruits.
 The continuous increase in the amount of moisture content.
 Loss of carbohydrate content.
 The decrease in the amount of sugar content.
 The decrease in the amount of lipid content.
 Reduction of the protein content.
Question 16
Nutritional requirements for:
Customer group Needs
Girls during adolescence/women during
menstruation
Diet rich in iron to generate more blood to
cater for the lost blood.
Pregnancy and during lactation Diet rich in vitamin C and D, iron and folic
acid
Athletes Diet rich in carbohydrates.
Defence force personnel Diet rich in Carbohydrate to generate energy
and protein to repair the words and build the
body.
Vegetarian diet Diet rich in iron, protein, calcium, vitamin
B12, vitamin D and omega–3 fatty acids.
People with disabilities Diet rich in Carbohydrate to generate energy

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and protein to repair the words and build the
body.
Institutional based catering Diet rich in Proteins, carbohydrates,
sodium, vitamin A, B, C and D, Calcium,
potassium, and iron.
People living in remote regions Diet rich in proteins, Fat and Carbohydrate
People affected by disasters or
environmental extremes.
Diet rich in Carbohydrate to generate energy
and protein to repair the words and build the
body.
Question 18
Contemporary dietary trends.
Diet Description issues
Cabbage soup diet
Cabbage soup diet is a diet
which is designed with the
main aim to reduce weight
within a short period. The diet
is mainly comprised of the low-
calorie cabbage soup.
Fatigue
Frequent urination.
Moodiness
faintness
Lemon Detox
Lemon Detox is the best way
known to clean the digestion
system.it is achieved by
regularly drinking a lot of
Hunger
Weight loss
Loss of energy

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water mixed with lemon. The
lemon is used to provide
nutrients to the body.
Irritability.
Macrobiotic diet
The macrobiotic diet is a
lifestyle stressing balance and
harmony. The lifestyle includes
a diet plan, gentle physical
exercises, and some
behavioural changes. All that is
aimed at achieving a calm way
of life.
The diet is very
restrictive.
Most of the foods
approved in this diet
contain high amounts of
salts.
The diet is known to lack
some nutrients.
Raw food diet
Raw food diet is mainly
characterised by thick
unprocessed, uncooked organic
foods. In this diet one also
feeds on the raw fruits,
vegetables, and grains.in some
cases other people feed on
unpasteurized dairy products
and raw eggs.
Deficiency
Of Vitamin B12
Poor Bone Density
Cholesterol Problems
Stone age diet
Stone age diet refers to the diet
which was used during stone
age period. Fruits, nuts, fish,
eggs from birds, and plant
Increased blood lipids
Better control of blood
glucose.
Less inflammation

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leaves were mainly eaten. Low risk of coronary
hearth diseases.
Question 19
Methods to obtain feedback on menus and customer satisfaction.
1. Use of suggestion or complaint box
2. Carrying out a survey
3. Talking to the staff.
Question 20
Important feedback when evaluating the success of a menu or dish.
1. Feedback about the quality of the menu or dish.
2. Feedback on how to improve the quality of the menu or dish, this will give a clear
picture of the success or failure of the menu.
References
Marion, F, American Diabetes Association Guide to Nutrition Therapy for Diabetes, Texas,
American Diabetes Association, 2012.
Smith, J, Food Additives Data Book, London, John Wiley & Sons, 2011.