SITHCCC018 - Prepare Food to Meet Special Dietary Requirements

Assessment Tasks and Instructions
Instructions to assessor
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC018 Prepare food to meet special dietary
requirements
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of
Competency/Cluster
Details
Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signatur
e Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
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
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o ingredients that cause common allergic reactions
o food additives and preservatives
 understanding of:
o drug-food interaction
o food allergy
o food intolerance
o cultural and religious dietary sanctions
 main types, culinary characteristics and ingredients of special diets and cultural or religious diets
that are part of contemporary Australian society:
o contemporary 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 halal
o high carbohydrate
o high or low energy
o high or low protein
o high fibre
o Hindu
o kosher
o lacto ovo
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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
o vegan
o vegetarian
 key health and legal consequences of failing to address special requirements:
o allergic reactions
o anaphylaxis
o food sensitivity or intolerance reactions
 mise en place requirements for special diet foods
 basic principles and practices of nutrition:
o nutrients and their food sources
o influence on food choice
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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 Dietary Guidelines for Australians, in particular those for older
Australians, children and adolescents.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, Workbook or e-coach access for SITHCCC018, Australian Dietary Guidelines for
Adults
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.
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
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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: /
/201
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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Assessment 1
Your task:
You are required to complete all questions and tasks for this assignment. All tasks and exercises are
based on the theory content and recipes contained in your workbook/ online unit.
The information you provide in this assignment may be followed-up with questions from your trainer
before the final practical assessment. It is therefore essential that you have sufficient knowledge to
explain and substantiate all information you provide in this paper.
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1. In the table below;
i. List five (5) basic nutrients, and
ii. Explain two (2) functions in the body for each nutrient
NUTRIENT FUNCTION IN THE BODY
Proteins  It is part of growth and maintenance of the body.
 It also maintains adequate pH level in the body.
Fats  Excessive fat with cholesterol lead to various disease such as heart
disease and diabetes.
 Fat also insulates human body by allowing us to retain heat.
Vitamins  Vitamins helps in shore up bones and give immense power to
immune system.
 Vitamins also helps the body in converting food into energy. It
also repairs cellular damage.
Carbohydrates  It regulates energy and blood glucose.
 It stimulates the use of proteins for energy in the body.
Minerals  Minerals helps in stay healthy.
 Minerals are even use for maintaining a normal heartbeat.
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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 recommend in general:
In order to achieve a healthy lifestyle, it is important for an individual to incorporate physical
exercise and they should intake adequate amount of nutrition daily. Adults should include different
types of vegetables, fruits, yoghurt, etc. in their diet. Apart from this, they should also consume at-
least 6-7 litres water on daily basis.
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3. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a
chef:
Implications
Chef should prepare dishes with organic fruits and vegetables.
Chef should also include wholegrain and cereals in their dishes. Moreover, chef should also include
different vegetables in order to offer a healthy diet to the guests.
4. 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?
For coeliac disease, I will offer butter, milk and cheese to the patient in breakfast. At lunch and dinner
time, I will make sure that coeliac disease affected patients are eating fruits, vegetables, rice, gluten
free flours, meat and fishes.
5. 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 of care would be required for each course for
guests requiring gluten free meals and for those who suffer from diabetes?
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For guests who are suffering from diabetes:
Breakfast Morning Tea Lunch Afternoon Tea Dinner
Milk, egg
and Greek
yogurt
Moring tea
with nuts and
chia seeds
Salad with
unsweetened Greek
yogurt.
Afternoon tea
with nuts
Choose a burrito bowl but
skip the rice but keep the
beans. Then add fajita
vegetables and chicken.
Gluten free meal
Breakfast Morning Tea Lunch Afternoon Tea Dinner
Caramelized
Banana Oatmeal
with mango juice
Tea with nuts Sweet Potato
Spice Smoothie
Bowl.
Tea with nuts Banana Overnight
Oats with
Crunchy Sunrise
Topping
6. List three (3) diseases that can be linked to diet, and explain how a change in diet could be beneficial
in these cases?
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Suggestions
Heart Disease:
Cardiovascular heart disease is primarily arises due to thickness in arteries. It also stops the proper
flow of blood. There are various factors which are responsible for cardiovascular such as smoking,
lack of exercise, hypertension, etc. In order to overcome this disease, it is suggested to stay away from
fast foods and not only affected person but all the people should include vegetables and fruits in their
diet.
Diabetes:
This disease arises due to high sugar and glucose level in the blood. When insulin levels went down
then they fail to control sugar levels in the body. Resultant, it develops diabetes. Apart from this, it is
important that diabetes patients should intake 25% carbohydrates each time of the day.
Osteoporosis:
This is the disease which diminishes the bone tissue in the body. For example: an osteoporosis
affected person’s bone tissue is lower as compare to the healthy person. In order to overcome this
disease, medications and healthy diet are the effective weapons. In diet, it is important to include meat
and fishes.
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7. What are the requirements for the following dietary needs?
Dietary needs Requirements
8. 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?
Customers Requirements
Christians
Jains
Hindus
Muslims
All the religions, allow their people to incorporate or restricts below types of
foods:
For Christians, vegetables, fruits and meat (there is not such restriction on the
diet but if an individual want then they can restrict intaking of seas foods, pork,
meat, etc.).
Usual veg meal but without garlic, potatoes and onions.
Veg and non-veg both meals are preferable but in non-veg meal there should not
be an inclusion of pork and beef. Eating beef spoils their religious values because
in their religion cow is consider as their mother.
Both veg and non-veg meals.
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9. 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?
Dysphagia or gulping trouble is a typical dismalness experienced by the individuals who have endured a
stroke or those experienced such medicines as head and neck medical procedures. Dysphagic patients
require unique nourishments that are simpler to swallow. Different advances, including high‐pressure
handling, high‐hydrodynamic pressure preparing, beat electric field treatment, plasma preparing,
ultrasound‐assisted handling, and illumination have been applied to alter nourishment surface to make it
increasingly reasonable for such patients.
10. 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?
The common food allergy symptoms include itching, swelling, nasal congestion, dizziness, fainting, etc.
It is suggested that an affected person should avoid eating packaged food because packed food contains
vegetable oil, canola, corn, soy, etc. Apart from this, it is also suggested that an affected person do not
intake sugar, artificial flavourings, gluten, etc. Not following these common suggestions can lead to the
adverse digestive problems, hives or even swollen airways. In order to meet with the requirements to
cure this disease it is important that an affected person should keep discipline in their eating habits. Even
after getting completely cure, a person should not continuously eat junk food immediately.
11. Which major nutrients are provided through the following foods?
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.
12. 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?
Food items Role Nutritional value How much quantity
is required daily by
adults
Eggs, milk and
cantaloupe
These are the diary
products they are rich
in nutritionist values
and dairy products
should be daily
incorporate in
breakfast.
Vitamin A Atleast 2 glasses of
milk (day & night)
with 3 whole eggs.
Bananas and nuts These food items are
must specially for
those people who are
indulging in heavy
workout.
Potassium Can be intake at any
random time.
Oranges, strawberries,
tomatoes, kiwi,
broccoli,
These are the tasty and
highly nutritionist
fruits.
Vitamin A At brunch time or
even can be included
in lunch
Avocados, whole-grain
foods, and spinach and
Suggested items are
low in fat and high in
fibre. These items can
Vitamin E Can be consume at
any time of the day.
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other dark leafy greens
help in preventing
overeating.
13. What are food additives?
How can additives affect individuals and how can you as a chef identify specific additives in foods?
Food added substances are substances added to nourishment to protect flavour or improve its taste,
appearance, or different characteristics. A few added substances have been utilized for a considerable
length of time; for instance, saving nourishment by pickling, salting, similarly as with bacon,
safeguarding desserts or utilizing sulphur dioxide likewise with wines.
14. List 4 factors which need to be considered when choosing cookery methods to ensure foods maintain
maximum nutritional values or meet dietary requirements?
,
 Always incorporate high quality protein.
 Make a habit to check ‘best before’ date before eating something. We all are aware that it is
necessary to check “use before date” for perishable food but still large portion of the people do
not check the ‘use before date’.
 Incorporate hygiene methods for cooking because when chief fails to incorporate proper
hygienic methods then impurities are added to the food also.
 If chef is feeling sick then it is suggested that they should not cook the food because through
cooking their virus can be transmitted to other people.
15. What are the key features of the following lifestyle diets?
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16. How does storage and part processing affect the nutritional values of fresh fruit and vegetables?
Which measures can be used to minimise such losses?
There is a little supplement misfortune in the initial segment of the freezing procedure. For vegetables,
washing, stripping and maybe whitening is done before freezing. The purpose of whitening is to hold the
shade of vegetables. Whitening can influence heat-touchy supplements. On the other hand, Natural
products might be washed and stripped, however are not whitened. The frosty temperature keeps
produce great to gobble for as long as a year. Techniques for cooking can likewise diminish nourishing
substance. Solidified nourishments really hold a greater amount of their supplements than new or canned
vegetables.
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17. 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
Choose the Perfect Plate
While presenting the food always chose the
perfect plate. While choosing the plate
always remember that colour of the place
also plays a significant role.
Make design with sauce Create dot on the plate with sauce as it
looks attractive
Utilization of garnishes Chose edible garnishes.
Placing of ingredients Each ingredient should be place in the
correct order that it catches the attention of
other person.
18. Service has concluded. You have various foods in left your mise en place and your workstation
needs to 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.
Firstly, left food should be clean out and a person should wear gloves while cleaning. Left food should
be pack into a polytene and it should be kept in the frozen place. Left over food should be stored at 18’0
C, storing food at higher temperature can lose vitamin values in the food.
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