SITHKOP004 Develop Menus for Special Dietary Requirements - Assessment 1

This assessment evaluates your knowledge of culinary terms, special diets, cultural and religious dietary requirements, food allergies and intolerances, basic nutrition principles, and menu planning for various customer groups. You will demonstrate your understanding of the Australian Guide to Healthy Eating, its implications for your role as a chef, and how to address special dietary needs in a professional setting. You will also analyze the nutritional value of different foods, explore the impact of food additives and cooking methods, and discuss contemporary dietary trends. Finally, you will learn how to obtain feedback on dietary menus and customer satisfaction.

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Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP004 Develop menus for special dietary
requirements
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Project
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
Signature Date
2nd Assessor to complete
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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
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
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o kosher
o vegan
o vegetarian
 main types of customer groups that have special dietary requirements:
o adolescents
o athletes
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
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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
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 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:
Description
1. Children and adolescents are recommended to eat sufficient foods for developing normally and
encourage growth along being physically active every day.
2. Elderly people are recommended to undertake nutritious food and should be physically active for
maintaining the strength of muscle and sustaining healthy weight.
3. Each group are recommended to enjoy variety of nutritious foods such as vegetables, whole
grains, meat, milk, cheese, yoghurt and other alternative food sources which consist less fat.
4. Each group are also guided to intake limit the consumption of food which contains saturated fat,
added salt, added sugars and alcohol such as cakes, pizza, sports drinks, etc as they are not
suitable food for people and are also stated as un-safest option (Elsweiler, et. al., 2015).
5. Encourage and promote breastfeeding along with care of consumption food through taking care
of safety while storing the food.
2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:
Implications
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1. The chef should avoid the use of discretionary salt and added sugar while cooking for reducing the
intake of sodium and development of excess weight as it further contribute to the emergence of
cardiovascular diseases.
2. The role of chef are required to undertake the consideration of replacing high fat foods with foods
which contain predominately oil as implied by Australian Guide to Healthy Eating (Thomas, et. al.,
2015).
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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?
Factors to be considered during the selection, preparation, cooking and serving processes
The factors such as planning process for the undertaking the consideration of suitable food and fluids to
the patients which further includes menu planning, ensuring foods and fluid meet the patients
requirement, setting appropriate meal time, analysis of nutritional content in food along with the
implication of factors such as quality of raw materials, ensuring food handlers are free from
communicable disease, worker should wear clean clothes, caps and wash hands while preparing and
serving food to the patient and the use of chemical components should be avoid while preparing the food
for patients in the hospital. Apart from this, the food selected, prepared and severed for coeliac disease
patients should be free from gluten and the food should be tested in reference to the availability of gluten
amount in food (Gibson, et. al., 2016).
4. You work at Hotel Ransford 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 Lunch Afternoon Tea Dinner
Poached Eggs on
sour dough with
ham and spinach
Assorted sweet
muffins
Pork Piccata,
mushroom risotto,
Ratatouille
Tropical Fruit Salad
Mini Danish,
assorted tea
sandwiches
Caesar Salad
Sole fillets with
beurre blanc,
steamed asparagus
Chocolate Raspberry
Mille Feuille
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Gluten Free
Assorted sweet
muffin
Chocolate
Raspberry Mile
Feuile
Tropical Fruit Salad Mini Danish,
assorted tea
sandwiches
Poached Eggs on
sour dough with ham
and spinach
Diabetes
Caesar Salad Assorted sweet
muffins
Sole fillets with
beurre blanc,
steamed asparagus Mini Danish,
assorted tea
sandwiches
Pork Piccata,
mushroom risotto,
Ratatouille
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5. List three diseases that can be linked to diet, and explain how a change in diet could be beneficial in these
cases:
Suggestions
1. Hypertension is a disease which linked to diet as this disease develops due to excessive sodium
consumption. This disease could be avoided and restricted through reducing the availability of
sodium amount in the food.
2. Cholesterol is a disease which is linked with diet as this disease emerge due to the consumption of
high fat food. This disease could be avoided through changing the diet through replacing high fat
saturated food with polyunsaturated fats and monosaturated fats as it lowers cholesterol.
3. Type 2 Diabetes disease is also linked with individual diet as it emerge due to added sugar while
this could be avoided through changing the diet through avoiding the intake of added sugar in
foods (Shah, et. al., 2016).
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6. What are the requirements for the following dietary needs?
Dietary needs Requirements
Lactose intolerance
Low sodium
Coeliac
Diabetes mellitus
Its dietary needs are required to reduce and avoid the consumption of dairy
products and seek the consumption of food such as raw broccoli and spinach.
The dietary needs of low sodium are required to avoid the consumption of
sodium and undertake food such as unsalted butter, honey and sugar.
Coeliac dietary needs generally include the requirement of gluten free
product consumption such as dairy products and vegetables (Elsweiler, et. al.,
2015).
Its dietary needs includes the requirements of low fat dairy products, whole
grains and green vegetables such broccoli.
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 Requirements
Jewish customers
Muslim customers
Hindu customers
General
The food menu for jewish customer should not avoid the combination
of meat and dairy, animals product such as pigs, rabbits and reptiles
should be avoided while mammals such as cows and goats could be
included.
The food combinations that are required by muslim customers are beef
stew and lentils, eggplant and lamb stew, and Turkish fish stew in menu
(Phillips, 2017).
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The menu for the hindu customers generally includes the requirement
of vegetarian and lacto-vegetarian food combination.
The menu for general customers consist the requirement of nutritious
food combination with the consideration of fat diet and religious diet.
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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?
The aspects in reference of patient requirements and product availability required to be
considered for texture modification of foods are swallowing difficulties of patients, potential
malnutrition, aspiration, standardization of foods and fluids along with the consideration of extra
handling of food preparation, potential of cross contamination and prior to cooking process of
food for patients.
The equipment which are used to prepare and present texture modified preparations are
cleaning and sanitizing equipment for homogenise food along with blender and mixers
equipment for modifying food texture.
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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?
The examples of potential reactions to food allergies are digestive problems, itching, swollen
airways, swelling of lips and trouble breathing.
The consequences that emerge due to failure in addressing special requirements for food
allergies are long term effect on health, upset stomach and diarrhea which further act as life-
threatening aspect for individual.
The actions that could be undertaken to avoid negligence and meet legal requirements are
diagnosing food allergies, avoiding the intake of allergic foods and consisting a backup of
medicine to avoid the reactions of food allergies (Aleksandrova, et. al., 2019).
10. Which major nutrients are provided through the following foods?
a) Bread, cereal, rice, pasta, noodles: Carbohydrates, fibers, vitamins and minerals.
b) Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes: Vitamin B5, Vitamin A and
Vitamin C.
c) Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin: Potassium, Calcium and
Vitamin K.
d) Green vegetables, dried peas, beans and lentils: Dietary fibers, Potassium and folate.
e) Fruit: Vitamin C, Potassium and Phytochemicals.
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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?
Carbohydrates, fats and proteins are nutrients which are known as main energy providers for human body.
The general role, nutritional value and their amount inclusion in healthy diet are stated below:
Carbohydrates: The general role of this nutrient is to provide energy in the form of glucose, its nutritional value
is that it promotes healthier digestive system and it amount is 65 percent in per day diet.
Fats: It role is provides energy and absorb Vitamin A and K while its nutritional value is 9 nutritional component
and its amount in healthy diet is 20% of calories.
Proteins: Its role is to repair cells, its nutritional value is to determine hemoglobin and chemical reaction and its
amount required in healthy diet is 0.36 gram per day.
12. What are food additives?
How can additives affect individuals and how can you as a chef identify specific additives in foods?
Food activities generally refers to those activities which are related with food such as preparation of
food, tasting food and describing food along with the description of food value and nutritional value.
Food additives affect individual foods as it further leads the development of food-borne microorganism
which further leads to digestive and nervous disorder. As chef, the specific additives in foods could be
identified through diagnosing sensitivity of additives (Chao, et. al., 2015).
.
13. Which factors need to be considered when choosing cookery methods to ensure foods maintain maximum
nutritional values or meet dietary requirements?
The factors which are required to considered when choosing cookery method to ensure foods for further
maintaining nutritional values are streaming as it locks nutrition of food, baking as it reduce oil amount,
microwaving as it suitable for heating purpose and frying using non-stick pan as it reduces oil usage.
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14. What are the key features of the following lifestyle diets?
Diet Key Features
Vegan
It reduces the risk of chronic disease such as
heart diseases, lower calories, diet is based on
plant and protect bone and heart health.
Lacto vegetarian It includes plant based foods and dairy products,
lower the rates of obesity, heart disease and
blood pressure (Green, et. al., 2017)
Ovo vegetarian It consist the feature of the consumption of egg
products and it exclude the consumption of
meat and animal flesh. It provides efficient
protein to individual.
Ovo-lacto vegetarian It reduces the intake of animal products, help to
prevent type 2 diabetes and support healthy weight
loss.
Pesco vegetarian Its features is that it assumes seafood as the only
meat and also maintain plant based die which
further concerns nutrients such as proteins, iron,
vitamin and omega-3.
Semi vegetarian It includes the consumption of chicken and seafood
and avoids the consumption of red meat and this
diet provides efficient nutrients, minerals and
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proteins (Aleksandrova, et. al., 2019).
15. How do storage and part processing affect the nutritional values of fresh fruit and vegetables?
The storage and part process of fresh fruit and vegetables affect their nutritional values as the processes such as
milling, blanching, freezing and various process lead to the exposure of foods to high levels of heat, oxygen and
light which further reduces the nutritional values of both stable and unstable vitamins.
16. Which nutritional requirements need to be considered for the following customer groups?
Customer Group Needs
Girls during adolescence/women during
menstruation
The basic requirement of nutrition are iron
from sources such as red meat and fortified
cereals, vitamins, minerals and calcium in
diet (Zuo, et. la., 2016).
Pregnancy and during lactation
The nutritional need are energy, protein,
vitamin C, A and iodine in the diet.
Athletes Their nutritional requirements in diet are
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carbohydrates, protein, fats and fluids.
Defence Force Personnel
The diet for defence force personnel are the
availability of thiamin, riboflavin, vitamin B6
and vitamin C (Chao, et. al., 2015).
Vegetarian diets
The vegetarian diet required the
presence of vitamin A, vitamin B, calcium
and carbohydrates in food sources.
People with Disabilities Their diet should include the nutritional
requirement such as vitamin C, K,A, protein,
minerals and iodine which people lack in diet
(Rattray, et. al., 2017).
Institution-based Catering
The catering should include the
requirement of nutritional value such as
minerals, iodine and vitamin in diet plan.
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People living in remote regions
Their diet should include the nutritional
requirement such as efficient vitamin
A,C,K, protein, minerals and
carbohydrates for energy purpose
(Phillips, 2017).
People affected by disaster or environmental
extremes The nutritional requirements for those
people are protein, vitamin C, calcium and
minerals for dealing with injuries.
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.
Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Vegetables
Zucchini 2.95 16% 0.840 3.51 0.100 0.35
Broccoli 4.85 24% 0.760 6.38 0.100 0.64
Carrots 1.40 16% 0.840 1.67 0.100 0.17
Asparagus 11.30 22% 1.85 14.49 0.100 1.44
Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63
Spinach 10.60 18% 0.820 12.93 0.100 `1.29
Onions 2.45 14% 0.860 2.85 0.050 0.14
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Meat
Sirloin 16.80 26% 0.740 22.70 0.280 6.36
Loin of Pork 14.80 14% 0.860 17.21 0.250 4.30
Leg of Lamb 8.90 27% 0.730 12.19 0.250 3.05
Formulas/Calculation steps – Asparagus:
11.30 g Asparagus= $14.49
22% of 11.30=2.486
=11.30-2.486
=8.814
Therefore, 8.814 g costs = $14.49
0.113 kg = $11.30
=(0.113*14.49/0.881)
=1.85
Formulas/Calculation steps – Sirloin:
Net portion cost= Net cost*portions
= 22.70*0.280
=6.36
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
It is a radical weight loss diet It leads to the emergence of
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which generally aims to
conduct short term weight loss.
health issues such as hunger,
dizziness and muscle loss
(Thomas, et. al., 2015).
Lemon Detox
This diet aims to remove toxins
and cleanse body through
consuming lemon juice.
It leads to issues such as
headache, fatigue, nausea and
upset stomach.
Macrobiotic Diet
This diet is known as
pescetarian diet which
attempts to balance food
elements.
This diet leads to high blood
pressure and kidney disease
issues (Gibson, et. al., 2016).
Raw Food Diet
This diet include the practice of
eating only food that uncooked
or unproduced.
This diet includes the issues
such as weight loss and chronic
diseases.
Stone Age Diet
This diet is stated as modern
fad diet which includes
predominant eating of foods.
This diet includes issues such as
weight loss and chronic health
problems.
19. Provide 3 methods you can employ to obtain feedback on dietary menus and customer satisfaction:
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1. Measures of customer service performance.
2. Using e-mail survey of customer for feedback generation.
3. Asking feedback on order confirmation page (Shah, et. al., 2016).
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. Identifying the major aspects that are suggested by customer in reference of menu for
improving menu and dishes.
2. Developing and implementing appropriate measures to overcome customer feedback and
enhance customer satisfaction.
21. What is the importance of health professional when seeking feedback on dietary menus? Whom could this
include?
Health professional are important while seeking feedback on dietary menu as they could provide
relevant information and advice for dietary through personal experience and it further enhance
food menu. This could generally include dentist, pharmacists, physician assistant and medical
epidemiologists as they sustain appropriate information of healthy diet for people (Elsweiler, et. al.,
2015).
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References:
 Shah, A., Bross, R., Shapiro, B.B., Morrison, G. and Kopple, J.D., 2016. Dietary energy
requirements in relatively healthy maintenance hemodialysis patients estimated from long-
term metabolic studies. The American journal of clinical nutrition, 103(3), pp.757-765.
 Gibson, E.L., Held, I., Khawnekar, D. and Rutherford, P., 2016. Differences in knowledge, stress,
sensation seeking, and locus of control linked to dietary adherence in hemodialysis
patients. Frontiers in psychology, 7, p.1864.
 Thomas, J., Leedham, H., Delaney, C., Spark, J. and Miller, M., 2015. Estimating dietary energy
and protein requirements for patients with peripheral arterial disease: An evaluation of current
practice amongst dietitians. J. Nutr Health Food Sci,. 3.
 Phillips, S.M., 2017. Current concepts and unresolved questions in dietary protein requirements
and supplements in adults. Frontiers in nutrition, 4, p.13.
 Rattray, M., Desbrow, B. and Roberts, S., 2017. Comparing nutritional requirements, provision
and intakes among patients prescribed therapeutic diets in hospital: an observational
study. Nutrition, 39, pp.50-56.
 Chao, P.C., Chuang, H.J., Tsao, L.Y., Chen, P.Y., Hsu, C.F., Lin, H.C., Chang, C.Y. and Lin, C.F.,
2015. The Malnutrition Universal Screening Tool (MUST) and a nutrition education program for
high risk cancer patients: strategies to improve dietary intake in cancer
patients. Biomedicine, 5(3).
 Zuo, L., He, F., Tinsley, G.M., Pannell, B.K., Ward, E. and Arciero, P.J., 2016. Comparison of high-
protein, intermittent fasting low-calorie diet and heart healthy diet for vascular health of the
obese. Frontiers in physiology, 7, p.350.
 Aleksandrova, K., Pounis, G. and di Giuseppe, R., 2019. Diet, Healthy Aging, and Cognitive
Function. In Analysis in Nutrition Research (pp. 321-336). Academic Press.
 Green, H., Siwajek, P. and Roulin, A., 2017. Use of nutrient profiling to identify healthy versus
unhealthy snack foods and whether they can be part of a healthy menu plan. Journal of
Nutrition & Intermediary Metabolism, 9, pp.1-5.
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 Elsweiler, D. and Harvey, M., 2015, September. Towards automatic meal plan
recommendations for balanced nutrition. In Proceedings of the 9th ACM Conference on
Recommender Systems (pp. 313-316). ACM.
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