SITHKOP004-2.docx - SITHKOP004-Develop menus for special dietary requirements-Assessments-2 1 The Australian Guide to Healthy Eating provides 5

SITHKOP004-2.docx - SITHKOP004-Develop menus for special...

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SITHKOP004-Develop menus for special dietary requirements-Assessments-2 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: Responds: The 5 guidelines are: 01-to achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet energy needs. 02-enjoy a wide variety of nutritious foods from these five groups every day: vegetables and legumes; fruit; grain foods; lean meats, poultry and fish; dairy 03-limit intake of foods containing saturated fat, added salt, added sugars and alcohol. 04-encourage, support and promote breastfeeding. 05-care for food; prepare and store it safely References: Page 29 of The textbook <DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS> viewed on 31July 2018. 2. Explain 2 implications that the Australian Guide to Healthy Eating has towards your role as a chef: Responds: -there are now many more jobs for chefs in the growing child care, aged care, retirement and hospital sectors. Working in these sectors requires a high level understanding of elements of nutrition and how to construct nutritionally appropriate and effective menus. -chefs have to allow for special menus and meal plans to meet those requirements, and still have to do this within the normal context o costing menus to ensure budget parameters are met, and to monitor and evaluate the performance of the individual dishes and overall menu. References: Page 4 of The textbook <DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS> viewed on 31July 2018. 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? Responds: Factors to be considered during the selection, preparation, cooking and serving processes-the gluten-free diet is the only treatment for coeliac disease. The diet must be strictly gluten-free and it is life-long. This allows the bowel to heal and absorb nutrients properly again. A gluten-free diet requires the removal of more food sources and is stricter than a wheat-free diet. The gluten-free diet includes avoiding: wheat (all varieties including spelt, durum, kumat, dinkel), barley, oats, triticale, derivatives of these products such as malt. It is important that people with coeliac disease replace foods containing gluten with gluten-free alternatives to ensure a healthy balanced diet. References: Page 12 of The textbook <DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS> viewed on 31 July 2018. 1
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SITHKOP004-Develop menus for special dietary requirements-Assessments-2 4. you work 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 fro diabetes?
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