SITHKOP004: Creating Menus for Special Dietary Needs in Hospitality

This solved assignment focuses on developing menus for individuals with special dietary requirements, addressing key considerations for various conditions and cultural needs. It covers the Australian Guide to Healthy Eating, its implications for chefs, and specific adjustments required for conditions like Coeliac disease, lactose intolerance, and diabetes. The assignment also explores menu adaptations for religious diets (Jewish, Muslim, Hindu), texture modification of foods for patients, and diseases linked to diet, along with beneficial dietary changes. The solution provides practical insights into patient requirements, product availability, equipment used for texture modification, and essential information for creating inclusive and health-conscious menus. Desklib offers a wide range of similar solved assignments and past papers to support student learning.

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:
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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
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
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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
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
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 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.
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 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. This is recommended to children and youth to take care of their health and needs to eat
adequately. This will help them to boost up their energy and physically full of zip day by day.
2. This is necessary for the elder people to take care of their health and diet and also the muscle
strength is one of the concern for their livelihood.
3. Different age group requires nutrition and low fat meal so they are recommended to take the diet
full of vegetables, whole grain, meat, milk and lot of things which are healthy to eat.
4. There is some sort of food consumptions which needs to be in the limit to attain healthy and
growing diet (Shah, et. al., 2016). People have to avoid soaked fat, extra salt, added sugars and
spirits such as cakes, pizza, sports drinks and so on.
5. Necessary to promote the food and diet which is healthy to be attain by any of the age group.
2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:
Implications
1. This is necessary for the high professional chefs to avoid the usage of added sugar and salt as this
increases the sodium in food which becomes one of the major reason of cardiac disease and
leftover the weight which again becomes major reason of many diseases.
2. This is the responsibility of chefs to undertake the food guidelines of Australian guide of healthy
eating and avoid the usage of extra oil and unhealthy things.
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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
This could be understanding that food is the essential requirement for anybody and this is necessary to
have proper blend of healthy and necessary food to be provided. While the selection of food this is
necessary to carry out the items which are healthy and full of nutrition. This is also necessary to check the
quality of specific food product which is going to be used. The preparation of food products requires to
use the healthy and necessary meal factors with the appropriate implication of necessary ingredients
(Gibson, et. al., 2016). This is also necessary to take care about the hygiene factors while cooking the
food. The food also needs to be gluten free and checked ones to overlook the service quality.
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
Mini Danish,
assorted tea
sandwiches
Poached Eggs on
sour dough with ham
and spinach
Chocolate
Raspberry Mile
Feuile
Tropical Fruit Salad
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. One of the disease which occurs due to the high usage of sodium in the food products is
hypertension. To avoid the disease and ensure healthy lifestyle this is majorly necessary to avoid
the usage of high amount of sodium in the food products.
2. The other eatable products which causes the critical disease is the high consumption of fat food.
This becomes the reason of issue of cholesterol (Thomas, et. al., 2015). This is necessary to
remove the food practices which are causing the ailment and have to take diet of low fat
products.
3. One of the other critical diseases which occurs due to unhealthy diet is diabetes. This disease
raises up due to the unnecessary use of added sugar. To avoid the issue this is necessary to
changes the diet plans.
6. What are the requirements for the following dietary needs?
Dietary needs Requirements
Lactose intolerance
Low sodium
Coeliac
Diabetes mellitus
This is necessary to attain the dietary and regarding the same this is necessary
to have the diet filled with spinach and light food and avoid the dairy
products.
This is necessary to avoid the usage of added salted and on the place of that
consumption of salt free or less salt products is necessary.
This particular diet requires to have gluten free products which could be easily
attain with the implication of dairy products in the diet (Green, et. al., 2017).
This requires to have low or less sugar products and also the inclusion of
green vegetables.
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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 Jewish customers likes to have the availability of meat and non veg
products. The avoidance in their meal includes animals like pigs, rabbits and
so on. On the other hand, mammals like cow and dogs are allowed.
The food requirements of Muslim customers mainly include meat and fishes
in the meal (Elsweiler and Harvey, 2015). They need to include in the meal
products like gripe stew and lentils, eggplant and beef stew, and Turkish fish.
The menu of Hindu customers requires the inclusion of vegetarian food
products which attain good amount of nutrition.
The die of general costumers consists the values of nutrition and fat products
with the inclusion of fate diet and religious diet.
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?
This is necessary to provide the food for patients which is necessary and could be effective to cure them
rapidly. This is necessary to provide that type of product which is easy to swollen by the patients, needs to
have the potential nutritious products. Food requires to be standardized and filled with patient’s
requirements. The food also needs to be filled with all the checklist to be followed and have suitable
cooking process to be utilized (Arem, et. al., 2015). The equipment’s which will be used to cook and serve
the food needs to be sanitized and completely clean.
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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 food intolerance and unhealthy food causes different type of allergy issues. Some of the issues
includes gastrointestinal issues, itching, enflamed airways, inflammation of lips and breathing problem etc.
This issues and allergies results as the negative factor for an individual and harms the life of one in term of
health, stomach issues and skin disease.
This is necessary to have suitable option of food to be used to avoid the negative impact of food issues.
The very first think which could be done is related to attaining the food with proper consideration ( Inoue-
Choi, et. al., 2017). Some medicines also need to be carry to avoid the negative impact of allergy.
10. Which major nutrients are provided through the following foods?
a) Bread, cereal, rice, pasta, noodles
Simple carbohydrate, fibers, vitamins and mineral deposits
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
Nutritional fibers, Potassium and folate
e) Fruit
Vitamin C, Potassium and Phytochemicals
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