Australian College SITHKOP004 Assessment 1: Special Diets

This assignment, completed by a student, addresses the development of menus for individuals with special dietary requirements, aligning with the SITHKOP004 unit of competency. It delves into the Australian Dietary Guidelines, explaining their recommendations for different age groups and the implications for chefs. The assignment explores the management of specific conditions such as Coeliac disease and diabetes, detailing necessary menu adjustments and considerations for food preparation, cooking, and serving. It also covers the impact of diet on various diseases, including heart disease and obesity, and outlines dietary requirements for lactose intolerance, low sodium diets, and other conditions. The assignment further examines religious dietary restrictions, providing insights into menu planning for Jewish, Muslim, and Hindu clients. It concludes by discussing texture modification of foods, equipment used, and potential reactions to food allergies and intolerances, along with the consequences of failing to address special dietary needs. The assignment provides practical examples and considerations crucial for professionals in the culinary field.

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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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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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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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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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Professions
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.