International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897CRICOS Code: 03149KSITHCCC018 Prepare foods to meet special dietary requirementsQuestion 1:What is the purpose of the Australian Guide to Healthy Eating?(Answer true or false in space provided)True or FalseThe guide aims to help Australians choose a healthy diet using a variety of foods.TrueIt applies to all people, including very young children and people with special needs.TrueSelecting the number of servings of food appropriate to age and gender, from each food group identified in the guide, will ensure provision of adequate amounts of each essential nutrient to maintain health.TrueFollowing this guide, which also recommends regular exercise, will reduce the risk ofdevelopment of health problems such as heart disease, cancer, diabetes and obesity.TrueKnowledge of the guide is helpful to catering professionals when planning menus and making decisions about cookery methods.TrueQuestion 2:Connect the food groups to the major nutrients provided by them:Bread, cereal, rise, pasta, noodlesprovides a good source of vitamins including vitamin C; folate, antioxidants, phytoestrogens, trace minerals and flavanoidsVegetables, legumesprovide a source of carbohydrates, protein, fibre and a wide range of vitamins and minerals including folate, thiamine, riboflavin, niacin and ironCapsicum, broccoli, cauliflower, cabbage, and tomatoesare a good source of folateDark green and orange vegetables like spinach broccoli,carrots and pumpkinare a good source of vitamins, minerals, dietary fibre and carbohydrateGreen vegetables, dried peas, beans and lentilsare high in vitamin AFruitare high in vitamin CQuestion 3:Connect the food groups to the major nutrients provided by them:Milk, yoghurt, cheeseare a good source of protein, iron, niacin and vitamin B12Lean meat, fish, poultry, eggs, nuts, legumesfoods in this group are excellent sources of calcium and are also good sources of protein, riboflavin and vitamin B12Question 4:Nutritional aspects which a chef should consider when planning menus for children and adolescents include:(Answer true or false in space provided)True or FalseAssessment 3 - Written Quiz
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897CRICOS Code: 03149KAvoid polyunsaturated fats and incorporate foods high in trans fatty acids.FalseConsider menu options which provide a moderate total fat intakeTruePrepare foods low in saltTruePrepare dishes using moderate amounts of sugars and foods containing added sugarsFalseChoose a variety of preparation methods other than deep-fryingTrueProvide nutritionally balanced mealsTrueQuestion 5:General considerations which should be incorporated when planning menus for adults include:(Tick the correct box indicating true or false)TrueFalseTrim visible fats, use plant-derived oils for cooking and frying and choose quality oils for salads and dressings
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Nutrition, International Institute of Management Pty Ltd, American College / International Institute of Management