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SITHCCC018 0415489630
UNIT NAME: Prepare food to meet special dietary requirements EMAIL ID: [email protected]
COURSE NAME: Certificate 4 in commercial cookery DUE DATE: 27/02/2022
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SITHCCC018 Prepare food to meet special dietary requirements
Assessment 1: Written Test

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.
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
Vitamins and minerals are needed by the human body for various physiological
functions which support in survival.
Vitamins and Minerals
Moreover, vitamins and minerals are also vital for the normal growth and
development and each performs a unique characteristic in supporting and
maintaining positive heath (Godswill et al. 2020).
Water is vital for the cell to works appropriately as it enters into the composition of
the cell.
Water
Diminishes the load on kidneys and liver by flushing out waste products. Supports
dissolve minerals and nutrients to make them available to your body.
Protein plays an important role in maintaining good health and wellbeing.

Moreover, protein is required in the body for the development and maintenance of
Protein
tissues.
Few of the proteins are hormones, which are chemical messengers which supports
communication amid your cells, tissues and body part (Walle, 2018).
Carbohydrates are the macronutrient that human body required in the major
quantities. Carbohydrates delivers the energy and regulation of blood glucose in the
Carbohydrates body.
They are also required for the essential nervous system, the kidneys, the brain,
and tissues (comprising the heart) to work appropriately (Pearson, 2017).
Duke College (DC) Assessment 1, Jul 2018

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Though carbohydrates are the key source of energy in the body, your system
Fats shifts to fat as a backup energy basis when carbohydrates are not obtainable.
Fats are concentrated basis of energy. 1 gram of fat provides 9
calories. Associated to carbohydrate it not only provides extra quantity of
energy but at a quicker rate (Anne, 2018).

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:
Description
The Five guideline are the following:

• To attain and uphold a healthy weight, be bodily active and select quantities of healthy
food and beverages to encounter your energy requirements.
• Enjoy an extensive diversity of healthy nourishments from these 5 groups every single
day: vegetables and beans; fruit; ounce foods; thin meats, poultry and fish; dairy
• Restrict the consumption of foods which comprise of saturated fats, added salt and
sugars and liquor.
• Inspire, help and endorse breastfeeding.
• Care for your nourishment; make and store it securely (Eat for health, 2015)

3. Explain two (2) implications that the Australian Guide to Healthy Eating has towards
your role as a chef:
Implications
The first impact of Australian guide towards being a role of chef is to prepare and provide a
extensive variety of nutritious foods and prepare low fat food for the people.
Another impact is to provide the people a with plant foods as they prevent people with lung
cancer, bladder, constipation, etc (Jones et al. 2015).
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?
Aspects to be considered throughout the selection, preparation, culinary and serving

procedures
• Being a chef, I will adopt a gluten-free foods which needs the elimination of extra
food bases and is severer than a wheat-free food.
• Will avoid the gluten-free food which comprises of wheat, barley, oats, malt, and
Triticale
• Will follow the rudimentary values such as best preservation of all nutrients and
precise buying of ingredients with a cautious eye on their influence on the precise
diet. With suitability goods it is significant to check the label to evaluate the
composition of the material and its influence on the food, for instance the sugar
content used in canned nourishments or juices.
• Will also focuses on the hygiene. As I am dealing with new patient who is suffering
from coeliac disease, thus the right procedure should be trialed all over from the
preparation phase for instance washing of vegetable and fruit to avoid listeria
adulteration. Will also establish a strong buying direction for all seafood, poultry and
meat substances which can save large labor and support with precise recipe
implementation (Van Kalleveen, De Meij and Plotz, 2018).

5. What are the requirements for the following dietary needs?
Dietary needs Requirements

Lactose intolerance For those following the dietary needs in Lactose intolerance, dairy products can
be the reason of severe digestive difficulties, comprising the bloating, Nausea,
vomiting, gas, etc. (Deng et al. 2015).
Low sodium In Low sodium diet food, which need to avoid are frozen, salted meat or fish,
canned beans, sausage, hot dogs, etc. while the food they can prefer are fresh,
frozen or dried fruits such as berries, apple, bananas, pears, etc.
Coeliac The main food to avoid during the managing celiac disease are wheat, rye,
barley, triticale, male, malted milk, malt vinegar.
Diabetes mellitus Frequently sugar free – check with separate customers for precise necessities

6. You work at DC Restaurant as a chef. For a seminar the Restaurant 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?
Breakfast Morning Tea Lunch Afternoon Tea Dinner

Poached Eggs Assorted Pork Piccata, Mini Danish, Caesar Salad
on sour dough sweet muffins mushroom risotto, assorted tea
with ham and Ratatouille sandwiches Sole fillets with beurre
spinach blanc, steamed
Tropical Fruit asparagus
Salad
Chocolate Raspberry
Mille Feuille
Gluten Free
Banana Oat Peanut Butter & Bean & Beef Slow- Peanut Butter Greek Stuffed Chicken,
Pancakes, Cloud Apple Cooked Chili, Cookies Classic Stuffed Peppers
Eggs Vegetable, Steak and
Eggs.
Diabetes
Eggs, Greek yogurt unsweetened, Low-salt deli meats, Black tea, turmeric lasagne and salad.
with berries, decreased-fat milk such as turkey and tea, Chocolate, roast chicken and vegetables
oatmeal beverage chicken, boiled eggs, almonds and berry
low salt soups cake

7. List three (3) diseases that can be linked to diet, and explain how a change in diet could be
beneficial in these cases?
Suggestions
Cholesterol lowering
A few variations in your food can decrease cholesterol and progress your heart well-being:
Decrease saturated fats (Murai, 2015).
Diabetic
Diet is mandatory for individuals with diabetes. A food high in fat, calories, and saturated fat
upsurges your hazard of diabetes. A poor diet can impact as overweight (another hazard aspect
for diabetes) and other well-being difficulties. A well diet is high in fiber and low in fat,
cholesterol, salt, and sugar.
Celiac Disease
Gluten free diet can have a positive impact in cure with this disease.
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

Jewish customers Jews follows a very strict diet as they do not eat pork. They prefer the food which known
as kosher (fit for eat). Common poultry can be consumed by jews as it is including in
kosher while Birds of prey and fish-eating birds are indicated as non-kosher which they
do not consume. Alcohol is adequate, though orthodox Jews will only drink kosher
wine. This kind of wine should be managed according to the Jewish regulations.
Muslim’s people do not consume animal protein, blood, flesh or any animals which are
Muslim customers originated dead. They should consume halal meat which has remained slaughtered as
per a special ceremonial. All meat should originate from an herbivorous animal. Liquor
is also prohibited. Throughout the period of Ramadan, which is of around one month
period, Muslim’s people do not consume or drink from sunrise to sunset (Hamdan et al.
2021).
Hindu customers One of the vital beliefs of Hindu people is that all living beings, comprising animals
and plants, are inter-related with religion. Hindus also have faith in restoration. Hindus
follow non-violence and respect on the way to all life and thus, partake to balance the
essential to eat with their other views. As an outcome, numerous people are the
vegetarian. If meat is consumed then it is not from a cow, as the cow is considered to
be a holy animal.

General Due to the complexity of spiritual regulations and the many versions
inside it, it's far really helpful to determine info from the client and
affirm which you have efficiently unstated their necessities. Otherwise,
you can be searching for the recommendation of supervisors and the
relevant spiritual authority whilst catering for features of specific
spiritual groups.
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?
Texture modifications are frequently needed where individuals suffer from difficulties chewing diets,
which will need processed nourishments, or partake problems with swallowing, which will require
processed food to be pushed done a well sieve.
During preparing the food for these distinct nourishments it is vital to trail commands totally and to explain
anything you are uncertain of with the well-being expert. For well feels Pacojets, Thermomixes and
blenders can be adopted to generate very satisfactory purées of elements for instance fruit pulps and
essences, fish and meat paste, desserts, pulps, yoghurts and custards (Sungsinchai et al. 2019).
Few patients might need texture modification or in easy words, food requires to be processed for the patient,
for instance., if their chin is bound or they have trouble swallowing, a state recognized as dysphagia which
can occur afterward a hit, muscular wound or other aim. The Dietitians Association of Australia and Speech
Pathology Australia partake established the Australian Values for Texture Modified Foods and Liquids in
direction to support chefs cook nourishments with the suitable texture. It is suggested that the succeeding
aspects are to be considered:
1) Uniformities of nourishments must be precisely familiar as per the patient’s requirements to

safeguard those current competences are not lost.
2) Combined methods from molecular cooking
3) Safeguards that suitability goods are renewed appropriately

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?
In few situations, the medications which has to be provided to patients will recognize what nourishment
they can consume. This is since few of the nourishments will impact how well few medications are
performing. For instance, if a patient needs additional iron in their food, vitamin C is frequently taken at
the similar period, as this supports the iron get consumed by the body. In this situation it might be as simple
as partaking a glass of orange juice at the similar period as the iron is consumed. Whereas on the other side,
the acidity of few fruit juices can delay with numerous extensively used drugs, triggering possibly Serious
impacts.
It has to considered consistently the impact on the people, as a wrongly organized menu item might origin
simple pain and opposing well-being impacts comprising anaphylaxis or even cause on life of the people.
Too deliberate the lawful allegations as any wound or pain triggered might lead to claims and related prices
to the organization and the chef generally. Whereas there are legal least under the Civil Liability Act in
individual wound situations, the chef might depict his employer to obligation with the company being
vicariously accountable for the chef's neglectful act. The company might then have recourse in contrast to
the worker, contingent on the situations and intent of the worker.
As an over-all standard you should not cooked or assist a meal for a client with a precise situation if you
are uncertain regarding the precise necessities. Clients with serious dietary needs will frequently deliver a
list from a nutritionist or medicinal expert which will evidently agree which nourishments or ingredients
should be evaded – if you are then uncertain, refer with your instant manager (Tuck et al. 2019).
11. What are food additives?

How can additives affect individuals and how can you as a chef identify specific
additives in foods?
Food additives are materials included to nourishment to uphold or progress its security, freshness,
taste, feel, or presence. Food additives require to be checked for possible destructive impacts on
human well-being before they can be adopted (Trasande et al. 2018).
Affect of additives on an individual are the following:
• Hydrogenated Fats—cardiac disease, overweightness.

• Artificial Food Colors—allergies, asthma, hyperactivity; conceivable carcinogen
Moreover, being a chef, I can identify read the label. Furthermost pre-packaged nutriments partake
Duke College (DC) Assessment, Jul 2018

a list of elements, which comprises preservatives. Food additives are usually registered near the end
of the component list, as they are frequently originating in lesser amounts (Sun and Wang, 2017).
Duke College (DC) Assessment, Jul 2018

12. List 4 factors which need to be considered when choosing cookery methods to ensure
foods maintain maximum nutritional values or meet dietary requirements?
1) Few of the approaches of culinary for instance baking and a papillote are very strong choices, as no
fat is adopted and the most quantity of vitamins are reserved inside the materials.
2) Roasting vegetables outcomes in vitamins leak out into the water, where they are misplaced
3) Grilling and boiling outcome in Maillard browning, which might partake few harmful well-being
impacts.
4) The use of olive oil spray on the food element in front of the grill, barbecue or use of barbecues or
special saucepans with non-stick covering minimizes the fat quantity adopted as well as reducing
extreme grilling (Wu, 2016)
13. What are the key features of the following lifestyle diets?

Vegan
No meals or manufactured from animal beginning at all. The eating regimen needs
to be monitored carefully as it is able to result in the hazard of nutritional
insufficiency, specifically protein and nutrition B12 (North et al. 2021).
Lacto vegetarian
No animal beef or eggs or foodstuffs. Milk and milk foodstuffs are usually
comprised. The protein consumption of the diet might be little if not prudently
planned (Ferrara et al. 2020).
Ovo vegetarian
No animal meat or dairy products but eggs are permitted
Ovo-lacto vegetarian
No animal eats but eggs and dairy foodstuffs are permitted. This kind of vegetarian diet is
frequently not at risk of nutritional lacks

Pesco vegetarian
No red meat or poultry but seafood is permitted. This kinf of vegetarian diet is
frequently not at risk of dietary shortages
Semi vegetarian
No red meat but will eat poultry and seafood. This kind of vegetarian diet is
frequently not at hazard of nutritional lacks
14. How does storage and part processing affect the nutritional values of fresh fruit and
vegetables? Which measures can be used to minimize such losses?
A few greens ought now no longer to be absorbed water, along with western celery, reeds, and so on., else
it is something however tough to reason spoil; the maximum best course is to select occasional and dry
greens, which communicate to wealthy supplements, and the potential time is reasonably long.
Despite the choice of green leaves, before capacity, vegetables must be cleaned of soil or striped leaves,
etc., and simply wrapped with plastic tape, and then placed in the refrigerator to prevent after-ripening, but
at the same time. Eggplant, sweet pepper, zucchini and other vegetables can be. Since the filling
temperature is higher than the cooling temperature of the refrigerator, it is advisable to pack in several
layers and store again.
If leafy ingredients appear degenerate or mold covered, the microorganism can also additionally have
entered into specific parts. It is becoming to discover the damage or now no longer to eat. On the off danger
that the widespread populace buys veggies for the dish, they need to recognition at the time span of usability
earlier than they are able to avoid it. Damage to wellbeing (Neri et al. 2020).

15. 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 Requirement

standard
Taste To safeguard that the recipe creates a quality creation that is
appetizing in taste, feel and appearance for meal receivers
Balance of dish (overall) Plating needs the balancing of numerous rudiments on a

solo plate: flavor, color, texture, shape, difficulty,
regularity and irregularity
Colour Deliver a variety of colors inside every dish and in menus.
Deliberate that the “eye eat first and you not ever get a second
change at a first imprint.”
Contrast Plated considering colour and sizes
Texture Differ the feel of the foodstuffs inside a menu and on the separate
plate. Soft, crisp, crispy items make natural differences and
improve the eating knowledge
Garnish Garnish originate with the whole thing require to garnish all of
cross dishes, comprising plating slices, forceps, squash bottles,
and brushes.
Cleanliness All nourishments should be clean and use dissimilar chopping
board, pot to evade cross-contamination.
Service ware Hot serve on warm plate, bloodless serve on bloodless plate. Service ware
suitable for the dish and consumer-friendly.

16. 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 sanitize your section to
meet food safety standards.
Food Safe Storage requirements
• Frozen between 1C and 4C
• In clean, covered and labeled compartments that show the content of the goods,
the date and name of the individual who has saved or manufactured the goods.
Contingent on the products being warehoused, trays must be frequently
transformed to evade the products active in pooled blood or their individual
beverages as this quickens decay and leads to “off” smells.
• Store every kind of protein distinctly and retain them far from baked food
mmetrail, to evade cross adulteration of food
• Store only for small time periods
Cleaning and Sanitation

• It is assisted by the application of a cleaner which aids to lift the dust from the
surface as well as retain it from reattaching. Dusting usually produces a noticeable
outcome. Though, cleaning does not kill off the germs.
• Heat or a chemical is useful to kill/decrease the quantity of germs. Surfaces that
originate into interaction with nourishment foodstuffs required to be sanitized
frequently
Specific areas and equipment that need to be cleaned

References
Anne, M., 2018., Three Functions of Fat in the Body. [Online] https://healthyeating.sfgate.com/three-
functions-fat-body-3402.html [Accessed 02/03/2022].
Deng, Y., Misselwitz, B., Dai, N. and Fox, M., 2015. Lactose intolerance in adults: biological mechanism
and dietary management. Nutrients, 7(9), pp.8020-8035.
Eat for health., 2015., Australian Dietary Guidelines 1 - 5. [Online]
https://www.eatforhealth.gov.au/guidelines/australian-dietary-guidelines-1-5 [Accessed 02/03/2022].
Ferrara, P., Sandullo, F., Di Ruscio, F., Franceschini, G., Peronti, B., Blasi, V., Bietolini, S. and Ruggiero,
A., 2020. The impact of lacto-ovo-/lacto-vegetarian and vegan diets during pregnancy on the birth
anthropometric parameters of the newborn. The Journal of Maternal-Fetal & Neonatal Medicine, 33(23),
pp.3900-3906.
Godswill, A.G., Somtochukwu, I.V., Ikechukwu, A.O. and Kate, E.C., 2020. Health benefits of
micronutrients (vitamins and minerals) and their associated deficiency diseases: A systematic
review. International Journal of Food Sciences, 3(1), pp.1-32.
Hamdan, M.N., Ramli, M.A., Huri, N.M.F.Z., Abd Rahman, N.N.H. and Abdullah, A., 2021. Will Muslim
consumers replace livestock slaughter with cultured meat in the market?. Trends in Food Science &
Technology, 109, pp.729-732.
Jones, J., Wyse, R., Finch, M., Lecathelinais, C., Wiggers, J., Marshall, J., Falkiner, M., Pond, N., Yoong,
S.L., Hollis, J. and Fielding, A., 2015. Effectiveness of an intervention to facilitate the implementation of
healthy eating and physical activity policies and practices in childcare services: a randomised controlled
trial. Implementation Science, 10(1), pp.1-15.
Murai, T., 2015. Cholesterol lowering: role in cancer prevention and treatment. Biological
chemistry, 396(1), pp.1-11.
Neri, L., Faieta, M., Di Mattia, C., Sacchetti, G., Mastrocola, D. and Pittia, P., 2020. Antioxidant activity in
frozen plant foods: Effect of cryoprotectants, freezing process and frozen storage. Foods, 9(12), p.1886.
North, M., Klas, A., Ling, M. and Kothe, E., 2021. A qualitative examination of the motivations behind
vegan, vegetarian, and omnivore diets in an Australian population. Appetite, 167, p.105614.
Pearson, K., 2017., Key Functions of Carbohydrates. [Online]
https://www.healthline.com/nutrition/carbohydrate-functions#TOC_TITLE_HDR_7 [Accessed
02/03/2022].
Sun, B. and Wang, J., 2017. Food additives. Food Safety in China: Science, Technology, Management and
Regulation, pp.186-200.
Sungsinchai, S., Niamnuy, C., Wattanapan, P., Charoenchaitrakool, M. and Devahastin, S., 2019. Texture
modification technologies and their opportunities for the production of dysphagia foods: A
review. Comprehensive reviews in food science and food safety, 18(6), pp.1898-1912.
Trasande, L., Shaffer, R.M., Sathyanarayana, S., Lowry, J.A., Ahdoot, S., Baum, C.R., Bernstein, A.S.,
Bole, A., Campbell, C.C., Landrigan, P.J. and Pacheco, S.E., 2018. Food additives and child
health. Pediatrics, 142(2).
Tuck, C.J., Biesiekierski, J.R., Schmid-Grendelmeier, P. and Pohl, D., 2019. Food
intolerances. Nutrients, 11(7), p.1684.
Van Kalleveen, M.W., de Meij, T. and Plötz, F.B., 2018. Clinical spectrum of paediatric coeliac disease: a
10-year single-centre experience. European Journal of Pediatrics, 177(4), pp.593-602.
Walle, G., 2018., Important Functions of Protein in Your Body. [Online]
https://www.healthline.com/nutrition/functions-of-protein [Accessed 02/03/2022].
Wu, G., 2016. Dietary protein intake and human health. Food & function, 7(3), pp.1251-1265.

07/03/2022, 13:51 Quiz - SITHCCC018 Prepare food to meet special dietary requirements
Quiz - SITHCCC018 Prepare food to meet special

dietary requirements
Total points 100/100
Welcome to the quiz for Prepare food to meet special dietary requirements. This quiz is
designed to test your knowledge of the unit Prepare food to meet special dietary
requirements.It will enhance your knowledge and skills which will assist you to better
understand the subject.Read each statement carefully. You need to complete all the tasks
and be able to answer all the questions correctly.If you missed any question go back and try
again.
Good luck.
Email *
[email protected]
Student Id & Name

DC5556 Rahul kapoor
https://docs.google.com/forms/d/e/1FAIpQLSfBo4lz0QHs6fbHvvFQpFFOPNaAsbEmjPbaF4VAbR_7hJ0o6Q/viewscore?viewscore=AE0zAgCm_… 1/12
1.What is the purpose of the Australian Guide to Healthy Eating?(Tick the correct
circle indicating true or false.)
True False Score
The guide aims

to help
Australians
2/2
choose a healthy
diet using a
variety of foods.
It applies to all
people, including
very young
2/2
children and
people with
special needs.
Selecting the
number of
servings of food
appropriate to
age and gender,
from each food
group identified
2/2
in the guide, will
ensure provision
of adequate
amounts of each
essential nutrient
to maintain
health.
Following this
guide, which also
recommends
regular exercise,
will reduce the
risk of
2/2
development of
health problems
such as heart
disease, cancer,
diabetes and
obesity.
Knowledge of the 2/2

guide is helpful to
catering
professionals
when planning
menus and
making decisions
about cookery
methods.
2. Match the food groups to the major nutrients provided by them: (Tick the
correct answer to each item provided in the column.)
Dark green
and
Capsicum, orange
Bread, Green
broccoli, vegetables
cereal, vegetables,
Vegetables, cauliflower, like
rise, dried peas, Score
legumes cabbage, spinach
pasta, beans and
and broccoli,
noodles lentils
tomatoes carrots
and
pumpkin
provide a
source of
carbohydrates,
protein, fibre
and a wide
range of
vitamins and 2/2
minerals
including
folate,
thiamine,
riboflavin,
niacin and iron
are a good
source of
vitamins,
minerals, 2/2
dietary fibre
and
carbohydrate
are high in
2/2
vitamin C
are high in
2/2
vitamin A
are a good
source of 2/2
folate
3.Nutritional aspects which a chef should consider when planning menus for
children and adolescents include:(Tick the correct circle indicating true or false.)
True False Score
Avoid
polyunsaturated
fats and
2/2
incorporate foods
high in trans fatty
acids.
Consider menu
options which
provide a 2/2
moderate total fat
intake
Prepare foods
2/2
low in salt
Prepare dishes
using moderate
amounts of
2/2
sugars and foods
containing added
sugars
Choose a variety
of preparation
2/2
methods other
than deep-frying
4. What are the general considerations which should be incorporated 10/10

when planning menus for adults?(Tick the correct answers.)
Trim visible fats, use plant-derived oils for cooking and frying and choose quality
oils for salads and dressings
Provide a wide selection of dishes from all food groups, using healthy methods
of cookery (boiling, poaching, steaming, grilling, etc.)
Offer balanced portion sizes to prevent over-eating
Incorporate sufficient natural foods like cream and butter in menu dishes
Provide balanced menu options for vegetarians (which can be included as part of
other menu items as well)
Limit the amount of sugar but use artificial sweeteners.
Consider sources of protein, carbohydrates, fat, vitamins and minerals when

creating menus to offer balance – seasonal and fresh is the winner
Feedback
Well done.
5.The following factors must be considered when planning menus for the elderly:
(Tick the correct circle indicating true or false.)
True False Score
Fibre-rich foods
should be
avoided so that 2/2
flatulence is
prevented.
Small portions of
meat, poultry and
fish are good
sources of 2/2
protein that can
be served in bite-
sized pieces
Milk, cheese, and

yoghurt can be
provided, either 2/2
alone or mixed
with other foods
Calcium plays a
very important
role at this stage
of life. It helps
2/2
keep the bones
healthy, reducing
the risk of
osteoporosis
Vitamin D is
needed at this
stage; milk and
2/2
other dairy
products can
provide it
6.Which nutrients are the main energy providers for the human body? 10/10
What is their general role, nutritional value and how much of each
should be included in a healthy diet?(Tick the correct answers)
Proteins, carbohydrates and fats provide the body with energy.
The level of energy provided by nutrients varies: protein and carbohydrates each
provide ~16.7 kJ per gram.
Fats provide ~37.7 kJ/g; and alcohol provides 29.3 kJ/g.
All energy consumed can be used by the body to maintain its functions of
growth, repair and energy needs.
How much of the energy is used depends primarily on the weight and sex of a
person.
In general protein should account for 15-25% of food intake, fat 20-35% of intake,
carbohydrates 45-65% of food intake and the emphasis should be on low GI
foods.
Feedback
Well done
7.Match the vitamins and minerals to the common sources:(Tick the correct
answer to each item provided in the column.)
Vitamin
Vitamin N
A (as Vitamin B2 Vitamin Haem
A (as Folate Calcium Iodine h
beta- (riboflavin) D iron
retinol) i
carotene)
meat
(especially
liver), eggs,
milk, milk
products,
and oily
fish
pumpkin,
carrot,
sweet
potato and
spinach
milk and
milk
products,
eggs, liver,
yeast
extracts,
breads and
cereals
dark-green
leafy
vegetables
such as
broccoli,
cabbage,
spinach,
lettuce and
Brussels
sprouts
generally,
safe,
protected
exposure
to the sun
– butter,
dairy
d
products,
oily fish,
liver, eggs
and many
fortified
food
products
milk,
yoghurt
and
cheese
seaweed,
fish and
shellfish,
milk, dairy
products,
iodised
salt
foods of
animal
origin such
as meat,
poultry,
fish and
seafood,
with good
sources
being lean
red meat
and
shellfish
plant foods
such as
breads and
cereals,
vegetables,
legumes,
nuts and
fruit
https://docs.google.com/forms/d/e/1FAIpQLSfBo4lz0QHs6fbHvvFQpFFOPNaAsbEmjPbaF4VAbR_7hJ0o6Q/viewscore?viewscore=AE0zAgCm… 10/12
8.Measures which could be used to assist with weight loss include: (Tick the
correct circle indicating true or false.)
True False Score
Consider serving
sizes. Serve
2/2
larger serves and
skip breakfast
Provide foods
high in
carbohydrates
2/2
and protein and
avoid all foods
containing fat
Limit energy-
dense foods that
are low in
nutritional value
e.g. soft drinks, 2/2
cordial,
doughnuts,
cakes, biscuits
and lollies
Encourage high-
fibre foods e.g.
wholegrain
breads and
breakfast cereals;
2/2
eat plenty of fruit,
vegetables and
legumes; use
brown rice and
wholemeal pasta
Low fat dairy

foods and lean
meat, fish and
chicken are
suitable in the
2/2
diet. Include
legumes and
lentils regularly
as plant sources
of protein
9.Recommendations for healthy eating provisions for diabetes include: 10/10

(Tick the correct answers)
Reduce saturated fat intake
Do not eat carbohydrate foods
Avoid high fibre foods
Include moderate amounts of protein
Limit intake of higher sugar foods
Limit salt intake
Limit alcohol intake
Eat regular meals
Feedback
Well done
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Assessment 1: Written Test

1. In the table below;

NUTRIENT FUNCTION IN THE BODY

Protein plays an important role in maintaining good health and wellbeing.

Duke College (DC) Assessment 1, Jul 2018

Duke College (DC) Assessment 1, Jul 2018

The Five guideline are the following:

Duke College (DC) Assessment 1, Jul 2018

Aspects to be considered throughout the selection, preparation, culinary and serving

Duke College (DC) Assessment 1, Jul 2018

5. What are the requirements for the following dietary needs?

Dietary needs Requirements

Duke College (DC) Assessment 1, Jul 2018

Breakfast Morning Tea Lunch Afternoon Tea Dinner

Duke College (DC) Assessment 1, Jul 2018

Duke College (DC) Assessment 1, Jul 2018

Duke College (DC) Assessment 1, Jul 2018

9. Which aspects in terms of patient requirements and product availability need to be

1) Uniformities of nourishments must be precisely familiar as per the patient’s requirements to

2) Combined methods from molecular cooking

3) Safeguards that suitability goods are renewed appropriately

Duke College (DC) Assessment 1, Jul 2018

11. What are food additives?

• Hydrogenated Fats—cardiac disease, overweightness.

Duke College (DC) Assessment, Jul 2018

Duke College (DC) Assessment, Jul 2018

Duke College (DC) Assessment 1, Jul 2018

No animal meat or dairy products but eggs are permitted

Duke College (DC) Assessment 1, Jul 2018

Duke College (DC) Assessment 1, Jul 2018

Quality and Presentation Requirement

Balance of dish (overall) Plating needs the balancing of numerous rudiments on a

Duke College (DC) Assessment 1, Jul 2018

Cleaning and Sanitation

Specific areas and equipment that need to be cleaned

Duke College (DC) Assessment 1, Jul 2018

Duke College (DC) Assessment 1, Jul 2018

Quiz - SITHCCC018 Prepare food to meet special

Student Id & Name

True False Score

The guide aims

Knowledge of the 2/2

True False Score

4. What are the general considerations which should be incorporated 10/10

Offer balanced portion sizes to prevent over-eating

Limit the amount of sugar but use artificial sweeteners.

Consider sources of protein, carbohydrates, fat, vitamins and minerals when

True False Score

Milk, cheese, and

Proteins, carbohydrates and fats provide the body with energy.

(Please note that it is your responsibility to retain copies of your assessments.)