SITHCCC018 Assessment 3 - Written Quiz.docx - International...

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International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K SITHCCC018 Prepare foods to meet special dietary requirements Question 1: What is the purpose of the Australian Guide to Healthy Eating? (Answer true or false in space provided) True or False The guide aims to help Australians choose a healthy diet using a variety of foods. True It applies to all people, including very young children and people with special needs. True Selecting 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. True Following this guide, which also recommends regular exercise, will reduce the risk of development of health problems such as heart disease, cancer, diabetes and obesity. True Knowledge of the guide is helpful to catering professionals when planning menus and making decisions about cookery methods. True Question 2: Connect the food groups to the major nutrients provided by them: Bread, cereal, rise, pasta, noodles provides a good source of vitamins including vitamin C; folate, antioxidants, phytoestrogens, trace minerals and flavanoids Vegetables, legumes provide a source of carbohydrates, protein, fibre and a wide range of vitamins and minerals including folate, thiamine, riboflavin, niacin and iron Capsicum, broccoli, cauliflower, cabbage, and tomatoes are a good source of folate Dark green and orange vegetables like spinach broccoli, carrots and pumpkin are a good source of vitamins, minerals, dietary fibre and carbohydrate Green vegetables, dried peas, beans and lentils are high in vitamin A Fruit are high in vitamin C Question 3: Connect the food groups to the major nutrients provided by them: Milk, yoghurt, cheese are a good source of protein, iron, niacin and vitamin B12 Lean meat, fish, poultry, eggs, nuts, legumes foods in this group are excellent sources of calcium and are also good sources of protein, riboflavin and vitamin B12 Question 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 False Assessment 3 - Written Quiz
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International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Avoid polyunsaturated fats and incorporate foods high in trans fatty acids. False Consider menu options which provide a moderate total fat intake True Prepare foods low in salt True Prepare dishes using moderate amounts of sugars and foods containing added sugars False Choose a variety of preparation methods other than deep-frying True Provide nutritionally balanced meals True Question 5: General considerations which should be incorporated when planning menus for adults include: (Tick the correct box indicating true or false) True False Trim visible fats, use plant-derived oils for cooking and frying and choose quality oils for salads and dressings
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  • Fall '19
  • Nutrition, International Institute of Management Pty Ltd, American College / International Institute of Management

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