Assessment: SITHCCC018 Prepare Foods to Meet Dietary Needs

This assignment solution for SITHCCC018 focuses on preparing food to meet special dietary requirements. It covers essential aspects like nutritional guidelines, the implications of the Australian Guide to Healthy Eating, and addressing specific conditions such as Coeliac disease and diabetes. The assignment explores menu adjustments for various dietary needs, including gluten-free and diabetic options, and discusses diseases linked to diet and their dietary solutions. It also delves into religious dietary considerations, texture modification for dysphagia, and potential reactions from food allergies or intolerances, along with the consequences of failing to address special needs. Furthermore, it examines major nutrients provided by different foods, energy providers, food additives, and factors for choosing cookery methods to maintain nutritional value and meet dietary requirements. The document also provides a detailed analysis of the student's responses to the assignment questions.

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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