Australian College of the Professions Assessment 2022

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ACP SITHKOP004V1.2018 LW&A‐ ‐
Australian College of the
Professions
RTO No. 41201 CRICOS No. 03608K
SITHKOP004 ‐ Develop menus for special dietary requirements
LEARNER WORKBOOK
ASSESSMENT
‐1
Student ID:
Student Name:
Date of Birth: / /
Assessor Name:
Student Signature: Date: / /
OFFICE USE ONLY
Received by ‐ Date:
Assessment Attempt  Initial Attempt  Second Attempt / Reassessment
Completion Status Complete Incomplete
RESULTS COMPETENT NOT YET COMPETENT
Completion Date: Assessed by:

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ACP SITHKOP004V1.2018 LW&A‐ ‐
Australian College of the
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RTO No. 41201 CRICOS No. 03608K
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in
elements and performance criteria of this unit:
 culinary terms and trade names for:
o substitute ingredients used to produce dishes with special dietary recipes
o ingredients suitable for meeting basic nutritional needs
o ingredients that cause common allergic reactions
o food additives and preservatives
 main types and culinary characteristics of special diets that are part of contemporary Australian
society:
o eating regimes:
 elimination
 macrobiotic
o exclusions for allergies, contraindications with medicines or food intolerance
o fat‐free
o fluids
o food preferences
o food restrictions
o gluten‐free
o high carbohydrate
o high or low energy
o high or low protein
o high fibre
o lacto ovo
o low carbohydrate
o low cholesterol
o low fat
o low gluten
o low kilojoule
o low sugar
o modified sodium or potassium
o modified texture
o nutritional requirements
o portion size
o substitutes:
 gluten‐free flour
 yeast‐free flour
 non‐sugar sweeteners
o sugar‐free
o type one and two diabetes
 main types and culinary characteristics of cultural or religious diets that are part of
contemporary Australian society:
o halal
o Hindu
o kosher

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o vegan
o vegetarian
 main types of customer groups that have special dietary requirements:
o adolescents
o athletes

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RTO No. 41201 CRICOS No. 03608K
o children
o defence forces
o elderly
o health care
o ill or injured
o infants
o international tourists
o nutritional and energy requirements due to physical condition
o people in areas affected by disaster or environmental extremes
o people from different socioeconomic groups
o people in remote areas
o those with weight problems:
 underweight
 overweight
 obese
 meaning of:
o drug‐food interactions
o food allergy
o food intolerance
 key health and legal consequences of failing to address special requirements:
o allergic reactions
o anaphylaxis
o food sensitivity or intolerance reactions
 basic principles and practices of nutrition:
o nutrients and their food sources
o influences on food choice
o food and beverage selection influences
o food labelling and interpretation
o role and implications of using food additives and preservatives
o health implications of food choices
o role of good nutrition in avoiding dietary diseases
o effects of various cooking methods and food storage on nutrients
 primary components of Australian Dietary Guidelines, in particular those for older
Australians, children and adolescents and their use in menu planning
 methods and formulas for calculating portion yields and costs from raw ingredients:
o butcher’s test
o standard measures
o standard yield tests.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, Computer, internet access, Australian Guides, calculator
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.

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Once you have completed all questions, check all responses.

Your trainer will be providing you with feedback.
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ACP SITHKOP004V1.2018 LW&A‐ ‐
Australian College of the
Professions
RTO No. 41201 CRICOS No. 03608K
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re‐submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this
assessment
Student Signature: Date: / /
This assessment: First Attempt 2nd Attempt Extension – Date: /
/
RESULT OF
ASSESSMENT
Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /

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ACP SITHKOP004V1.2018 LW&A‐ ‐
Australian College of the
Professions
RTO No. 41201 CRICOS No. 03608K
Assessment 1
Your task
You are required to complete all questions and tasks for assessment.
1. 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 recommend in general:
Descriptions
1.In order to attain and maintain a healthy weight, children and the elderly should
be physically active and select quantities of nutritious drinks and food to meet
their energy requirements
2.Relish a broad variety of healthful diets from these five collections daily: Fruits,
vegetables, grain foods or cereals, lean meat, milk, cheese, and yoghurt.
3.Restrict consumption of foods that contain saturated sugars, fat, salt, and
alcohol.
4.Embolden, support and encourage breastfeeding
5.Adults, children and adolescents, and the elderly should care for their foods;
prepare and store them safely1
2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a
chef:
Implications
1. The Australian Dietary Guidelines provide guidance on eating for healthiness and
safety. They are referred to as dietary guidelines since it is our normal diet which
affects our health. Based on my role as a chef, they designate the finest method to
preparation of food to ensure a long and healthy life of those who consume it.
2. The Australian Dietary Guidelines give me a direction and enlighten me on the
1 Australian Government (National Health and Medical Research Council), Australian Dietary Guidelines 1 – 5. 2019. Retrieved
from: https://www.eatforhealth.gov.au/guidelines/australian-dietary-guidelines-1-5

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types, quantities of foods, dietary patterns, and food groups that Australians
should take in order to lead healthy lives.

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Australian College of the
Professions
RTO No. 41201 CRICOS No. 03608K
3. You are working as the chef in a hospital and a new patient has Coeliac disease. How will you
ensure that the patient is not adversely affected?
4. Factors to be considered during the selection, preparation, cooking and
serving processes
Celiac illness is an autoimmune disorder which leads to serious impairment
to the liner of the patient’s small intestines. A type of protein called Gluten
commonly found in rye, barley, and wheat activates its symptoms and
therefore when selecting the patient’s food, I would try as much as possible
to avoid including them in the patient’s diet. Continued consumption of this
protein might damage his intestines. I would also cook and serve him with
naturally gluten-free foods such as animal proteins, fats and oils, fruits and
vegetables, herbs and spices, legumes and nuts and seeds. This implies I
would avoid preparing for the patient foods such as wheat bran, barley,
Khorasan (KAMUT®), faro, farina, durum, and Dinkel that are rich in
gluten2.
2 Healthline. Celiac Disease Diet, Food Lists, Sample Menu, and Tips. 2019. Retrieved from:
https://www.healthline.com/nutrition/celiac-disease-diet#foods-to-avoid

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4. 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 would be required for each course for guests requiring
gluten free meals and for those who suffer from diabetes?
Breakfast Morning Tea Lunc
h
Afternoon Tea Dinner
Poached Eggs
on sour dough
with ham and
spinach
Assorted sweet
muffins
Pork Piccata,
mushroom risotto,
Ratatouille
Mini
Danish,
assorted
tea
sandwiche
s
Caesar Salad
Tropical Fruit
Salad
Sole fillets with
beurre blanc,
steamed
asparagus
Chocolate
Raspberry Mille
Feuille
Gluten Free Hard-boiled eggs
that contain
almonds and
fresh fruit 2
Lettuce wrap with
gluten-free such as
guacamole, potato
chips, and deli meat 2
Plain Greek
yogurt
containing nuts,
honey, and
sliced fruit.2
Vegetable stir-fry
and shrimp with
tamari over rice.

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Australian College of the
Professions
RTO No. 41201 CRICOS No. 03608K
Diabetes
Choose healthy
snacks such as
Hard-Boiled
Eggs, Yogurt
with Berries,
Handful of
Almonds,
Veggies and
Hummus, and
Avocado. These
contain fiber;
healthy fats that
can help the
patient maintain
healthy blood
sugar levels2.
Soup and a salad for
example tomato
soup with apple and
kale salad. Spinach
salad containing
Greek yogurt,
canned tuna.
Healthy Chicken
Nuggets, Curried
Chicken Salad with
Apples, Instant Pot
Chicken Chili.2
Green tea, Black
tea, Summertime
tea and coffee
Courgette loaf
and Sticky
lemon polenta
cake.
Pork Chops in
Tomato Sauce,
Marinated Turkey
Breast, Spinach
Rolls, Low Carb
Beef & Zucchini
Lasagna, Prosciutto
Wrapped Chicken
Breast, Mushroom
Risotto, and
Healthified and
Green Beans Sesame
Beef.2

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Australian College of the
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RTO No. 41201 CRICOS No. 03608K
5. List three diseases that can be linked to diet, and explain how a change in diet could be
beneficial in these cases:
Suggestions
Heart diseases: Select foodstuffs low in sodium, trans fat, and saturated fat.
Consume plenty of vegetables, fruits, and fiber-rich grains. This diet helps the
patient to control their blood pressure and keep their heart stronger3
Diabetes: Avoid foods rich in excessive fat and calories. Consume carbohydrates
from fruit, low-fat or nonfat milk, whole grains, and beans. This diet helps the
person lower or keeps their weight at check4.
Obesity: A variety of foods such as low-fat dairy products, fruits, vegetables, lean
meats and whole grains that can help the patient lose weight and maintain their good
health status5.
3 Bødker, Malene, Charlotta Pisinger, Ulla Toft, and Torben Jørgensen. "The Danish fat tax—Effects on
consumption patterns and risk of ischaemic heart disease." Preventive medicine 77 (2015): 200-203.
4 Marshall, Julie A., Richard F. Hamman, and Judith Baxter. "High-fat, low-carbohydrate diet and the etiology of non-
insulin-dependent diabetes mellitus: the San Luis Valley Diabetes Study." American Journal of Epidemiology 134,
no. 6 (2011): 590-603.
5 Henderson, Vani R., and Bridget Kelly. "Food advertising in the age of obesity: content analysis of food advertising
on general market and African American television." Journal of nutrition education and behavior 37, no. 4 (2015):
191-196.

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Australian College of the
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RTO No. 41201 CRICOS No. 03608K
6. What are the requirements for the following dietary needs?
Dietary needs Requiremen
ts
Lactose
intolerance Low
sodium Coeliac
Diabetes mellitus
Keep some milk, yogurt, and even cheese in the lactose-intolerance diet
and medication plans. Dairy products are as well outstanding sources of
vitamin D and calcium that are both vital for stronger bones6.
Foods that are good for low sodium levels include Dried fruits, Low-
sodium juices, sauces, and vegetables. V-8 juice or Low-salt tomato,
Fresh and frozen vegetables deprived of sauces7.
Foods that contain natural gluten such as potatoes, meat and fish, rice
and rice noodles, dairy products such as milk, butter, and cheese.
Consume foods such as nuts, fatty fish, leafy greens, cinnamon, eggs,
china seeds, and Turmeric that control Diabetes mellitus8
7. Some religions have specific requirements regarding 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?
Customers Requiremen
ts
Jewish customers
Muslim customers
Typical components Jewish meal include chicken soup with matzo balls,
roasted chicken, gefilte fish, a potato dish such as tzimmes, latkes, and
kugel. When designing menus for Jewish customers it would be prudent
to avoid foods such as pork that are not consumed in this community.
Instead include their favorite foods that have roots in their countries such
as brisket, kichel, rugelach, and babka.
Carefully check whether any of the foods contain pork contents or
alcohol related. Muslims do not use pork for dishes and avoid using
Mirin (sweet Sake) and Japanese Sake.
6 Rana, SatyaVati, Rajesh Kumar Morya, Aastha Malik, Sanjay Kumar Bhadada, Naresh Sachdeva, and Gaurav
Sharma. "A relationship between vitamin D, parathyroid hormone, calcium levels and lactose intolerance in type 2
diabetic patients and healthy subjects." Clinica Chimica Acta 462 (2016): 174-177.
7 Elliott, C. D., and M. J. Conlon. "Packaged baby and toddler foods: questions of sugar and sodium." Pediatric
obesity 10, no. 2 (2015): 149-155.
8 Schoenaker, Danielle AJM, Gita D. Mishra, Leonie K. Callaway, and Sabita S. Soedamah-Muthu. "The role of
energy, nutrients, foods, and dietary patterns in the development of gestational diabetes mellitus: a systematic
review of observational studies." Diabetes Care 39, no. 1 (2016): 16-23.

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Hindu customers
General
Take their basic beliefs while preparing their menu. Respect for cow is
part of the Hindu belief and a majority of them avoid meat sourced from
cow. So while preparing menus for these clients, I would take this into
consideration
Generally menus should contain a variety of foods to suit different
tastes, preferences, and even beliefs of customers who might visit. Also,
all foods should be safe and healthy for all and sundry9.
9 Gerritsen, Sarah, Brianna Dean, Susan MB Morton, and Clare R. Wall. "Do childcare menus meet nutrition
guidelines? Quantity, variety and quality of food provided in New Zealand early childhood education
services." Australian and New Zealand journal of public health 41, no. 4 (2017): 345-351.

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Australian College of the
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RTO No. 41201 CRICOS No. 03608K
8. 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?
Proper hygienic practice is vital aspect during texture modification of foods Poor
hygiene upsurges the possibility for cross contamination. Texture modified foods are
provided for patients or residents who have difficulties in chewing and swallowing
food. Texture-modified foods are meant to enable chewing and swallowing easier
and safer for people with difficulties. These Texture modified foodstuffs might be
pureed, minced, or thickened10. Owing to the superfluous handling involved in the
process, there is an augmented possibility for cross contamination and cases of
foodborne sicknesses have been associated with hygiene. Food safety program ought
to include a set of work instructions or procedure outlining the cleaning, dismantling,
and sanitizing of equipment. Equipment used to homogenize foods typically
necessitates for complete disassembly to completely clean. Contamination of mixers
and blenders has been classified as a possible problem since they are problematic to
clean.
10 Steele, Catriona M., Woroud Abdulrahman Alsanei, Sona Ayanikalath, Carly EA Barbon, Jianshe Chen, Julie AY
Cichero, Kim Coutts et al. "The influence of food texture and liquid consistency modification on swallowing
physiology and function: a systematic review." Dysphagia 30, no. 1 (2015): 2-26.

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9. Provide examples for potential reactions to 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?
Potential reactions to food allergies and intolerances include:
 Lightheadedness
 Dizziness
 Eczema
 Tingling
 nasal congestion
 Wheezing
 Itching
 Diarrhea
 Vomiting
Consequences of failing to address special requirements for food
allergies, medical conditions or drug‐food interactions include long
term psychological issues such as depression and confusion, weight
loss, anemia or lethargy can as well occur11.
In order to avoid negligence and meet legal requirements I would
always take the necessary precautions and label packed foodstuffs,
guiding clients on the possible side effects of certain foods, and
creating free allergy alerts.
11 Sharma, Hemant P., Shweta Bansil, and Burcin Uygungil. "Signs and symptoms of food allergy and food-induced
anaphylaxis." Pediatric Clinics 62, no. 6 (2015): 1377-1392.

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10. Which major nutrients are provided through the following foods?
a) Bread, cereal, rice, pasta, noodles
Vitamins and minerals like Vitamin E, B, iron, niacin, riboflavin, and thiamin. They also contain
carbohydrates and starch energy, fiber, and proteins.
b) Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes
Vitamins such as vitamin A and Vitamin C, dietary fiber, potassium, and folate (folic acid).
c) Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin
Minerals, fiber, starch, and vitamins (like vitamin K1), beta carotene, and antioxidants.
d) Green vegetables, dried peas, beans and lentils
Folate (folic acid) and vitamins, copper, magnesium, phosphorus, manganese, and plant-based proteins
e) Fruit
Fiber, vitamins, and Phytochemicals12
12 Albuquerque, Tânia Gonçalves, Filipa Santos, Ana Sanches-Silva, M. Beatriz Oliveira, Ana Cristina Bento, and
Helena S. Costa. "Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products:
Potential health benefits." Food chemistry 193 (2016): 187-195.

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RTO No. 41201 CRICOS No. 03608K
11. Which nutrients are the main energy providers for the human body?
What is their general role, nutritional value and how much of each should be included in a healthy
diet?
Proteins, carbohydrates, and fats. Body uses these energy providers to function and produce enough
energy (measured in calories) to synthesize hormones and carry out other body activities. Proteins,

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carbohydrates, and fats supply 100% of the dry weight energy and 90% of its diet 13
Dietary Guidelines for Americans recommends eating within the following ranges:
 Carbohydrates: 45–65% of calories
 Fat: 20–35% of calories
 Protein: 10–35% of calories
14
12. What are food additives?
How can additives affect individuals and how can you as a chef identify specific additives in foods?
Food additives are substances added to foods in order to improve their flavor or appearance or for
preservation purpose.
 Potential effects include:
 Digestion disorders
 Nervous disorder
 Skins problems
 Respiratory issues
Easier ways I can use to identify them include reading labels, food ingredients, and even asking the
preparers.
13. Which factors need to be considered when choosing cookery methods to ensure foods maintain
maximum nutritional values or meet dietary requirements?
Type of food, its specific nutritional content or value, and the effectiveness of the method.
Cooking approaches that preserve nutrients include microwaving, Sautéing, Baking or roasting,
steaming, and grilling.
14. What are the key features of the following lifestyle diets?
Die
t Key
Features
Vegan  This diet excludes eggs, dairy products,
and all other ingredients derived from
animals.
 Diet should contain only plant products.
Lacto vegetarian  Abstains from fish, poultry, and meat
 Consumes milk, dairy foods, grains,
beans, seeds, vegetables, and fruits.
Ovo vegetarian  Their diet can include all fresh herbs,
spices, and seeds. Include fruits,
13 Craig, Steven, Louis Anthony Helfrich, David Kuhn, and Michael H. Schwarz. "Understanding fish nutrition, feeds,
and feeding." (2017).
14 Anton, Stephen, Azumi Hida, Kacey Heekin, Kristen Sowalsky, Christy Karabetian, Heather Mutchie, Christiaan
Leeuwenburgh, Todd Manini, and Tracey Barnett. "Effects of popular diets without specific calorie targets on weight
loss outcomes: Systematic review of findings from clinical trials." Nutrients 9, no. 8 (2017): 822.

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vegetables, grains, beans, squashes, and
legumes.
 It excludes any meat, poultry or fish
Ovo‐lacto vegetarian  Diet can contain fish, poultry, and meat,
poultry.
 Exclude eggs and milk products
Pesco vegetarian  A diet free of red meat and pork
 Contains seafood, eggs, and dairy
products
Semi vegetarian  Diet should contain dairy products and
eggs
 But exclude poultry, fish and meat

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Australian College of the
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RTO No. 41201 CRICOS No. 03608K
15. How do storage and part processing affect the nutritional values of fresh fruit and vegetables?
Storage and part processing exposes fruits and vegetables to excessive heat, oxygen, and light and can
cause the loss of vital nutrients. Some more unstable and soluble nutrients can also be lost during

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processing and storage15.
16. Which nutritional requirements need to be considered for the following customer groups?
Customer Group Needs
Girls during
adolescence/women during
menstruation
Foods high in calcium such as milk, sesame
seeds, soy, almonds, leafy greens, and cheese.
They ease period pain and help them have a
balanced diet
Pregnancy and during lactation Consume nutritious diets containing ample
vegetables, fruits, and starch. Both should
avoid high-fat dairy products which can lead
to excessive weight gain.
Athletes They should Eat Right that is eating whole
foods loaded with proteins, whole grains, nuts,
vegetables, and fruits.
Defence Force Personnel Follow a low-calorie diet periodically. Their
diet should be low in fat but high in
carbohydrates.
Vegetarian diets Contain plant-based foods such as fruits,
vegetables, nuts, rice, soy, and grains.
People with Disabilities Natural, whole foods like lean proteins, fresh
vegetables, and whole grains that will provide
their bodies with energies needed for effective
functioning.
15 Karlovsky, Petr, Michele Suman, Franz Berthiller, Johan De Meester, Gerhard Eisenbrand, Irène Perrin, Isabelle
P. Oswald et al. "Impact of food processing and detoxification treatments on mycotoxin contamination." Mycotoxin
research 32, no. 4 (2016): 179-205.

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Institution‐based Catering This should include diverse nutritional
requirements of general populations in
institutions such as hospitals, schools, prisons
among others.
People living in remote regions They should consume foods that help them to
achieve and maintain a healthy weight. These
include fresh fruits and vegetables.
People affected by disaster or
environmental extremes
Since these people might suffer from
micronutrient deficiency, anemia, vitamin A
deficiency, beriberi and blindness, their diet
should contain a wide range of nutrients.
17. Complete the following yield tests, calculating the Net yield per Kg and the net portion
cost for each commodity based on the net cost per Kg and the portion size per kg
provided.
List the formulas or working steps you have used for the asparagus and the Sirloin Calculations in
the table.
Commodi
ty
$ / kg Trimmin
gs
Net Yield/
kg
Net
cost/kg
Portions /
kg
Net Portion
Cost/ $
Vegetables
Zucchini 2.95 16% 84% 3.51 0.100 2.478
Broccoli 4.85 24% 76% 6.38 0.100 3.686
Carrots 1.40 16% 84% 1.67 0.100 1.176
Asparagus 11.30 22% 78% 14.49 0.100 8.814
Kohlrabi 4.28 32% 68% 6.29 0.100 2.91
Spinach 10.60 18% 82% 12.93 0.100 8.692
Onions 2.45 14% 86% 2.85 0.050 2.107

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Meat
Sirloin 16.80 26% 74% 22.70 0.280 12.432
Loin of
Pork
14.80 14% 86% 17.21 0.250 12.728
Leg of
Lamb
8.90 27% 73% 12.19 0.250 6.497
Formulas/Calculation steps – Asparagus:
In order to get Net Yield/ kg, I was first converting the Edible Product (EP) weight into a
percentage first
Net Yield/ kg = EP weight ÷ AP (raw weight or as purchased) weight × 100
Net Portion Cost/ $ = AP cost ÷ Net Yield/ kg
In order to get the EP weight, I subtracted trimmings (%age) from the amount purchased
100% is equivalent to AP weight (2.95)
Deduct (16% due to trimmings)
=2.95*16/100 = 0.472 kg lost due to trimmings
EP weight= 2.95-0.472 = 2.478 kg
Thus, Net Yield/ kg = (2.478/2.95)*100 = 84%
Net Portion Cost/ $ = 2.95/ 84% = 2.478
4.85*24/100 = 1.164 kg
EP weight = 4.85-1.164 = 3.686 kg
Net = (3.686/4.85)*100 = 76%
Formulas/Calculation steps – Sirloin:
Similar steps and formulas as above

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Australian College of the
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RTO No. 41201 CRICOS No. 03608K
18. Provide an overview of the following contemporary dietary trends and provide an example
for potential impacts each of these may have on health or nutritional balance.
Diet Description Issues
Cabbage Soup Diet Cabbage soup diet has both health
benefits and drawbacks. It can
lead to quick weight loss and also
some negative health issues
Light-headedness.
Loss of concentration.
Hunger
Dizziness
Muscle loss.
Too much sodium from the soup.
Lemon Detox Lemon contains lots of vitamin C
which increases an individual’s
immune system. Lemons water
help in the digestion process,
blushes out toxins and washes the
liver.
It promotes hydration.
It improves skin quality
freshens breath
It can upset the stomach, ulcers,
and GERD
Macrobiotic Diet Macrobiotic diet aims to
circumvent the "poisons" which
originate from consumption of
oily foods, meant and dairy
products.
Reduces risk of cardiovascular
ailments.
Can accelerate causes of some
deadly diseases like cancer.
Raw Food Diet Raw food diets are high in fiber,
low in calories and primary based
on healthy whole-plant foodstuffs.
Leads to weight loss
Enhanced heart health
Possible health risks especially
when not properly planned.
Stone Age Diet Stone Age Diet contains fish,
mussels, and other ancient
foodstuffs consumed during this
era.
It frees the consumer from
modern deadly ailments such as
cancer which are solely associated
with current foods.
Some might be unhealthy and can
pose some traditional diseases to
the consumer.
19. Provide 3 methods you can employ to obtain feedback on dietary menus and customer
satisfaction: 1. Ask the clients to fill a satisfaction survey form, Ask them to post reviews
on social media, and Ask them to text me their feedback

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20. List the 2 most important aspects in terms of feedback which must be considered when
evaluating the success of a menu or dish:
1. Ingredients, appearance and taste of the meals
2. Costs of meals, production and service capabilities.
21. What is the importance of health professional when seeking feedback on dietary menus? Whom
could this include?
Health professionals include medicine practitioners, dietitian, and nutritionists provide a detailed
theoretical insight which can be used in enhancing the menus. Health professionals use their skills
and knowledge to advise menu designers on how they can make their dietary menus exceptional.
They advise them on the suitable foods that upon including them in the menu can attract and retain
more and more customers. For example, they bring to the attention of the designers on the possible
ailments such as obesity which can occur as a result of poor diets. Nutritionists and dietitians help
designers in identifying problems and evaluating the nutritional aspect of the foods contained in
menus. These health professionals also help dietary menu designers in developing diet plans and
counseling customers on requirements of special diets.