Garlic when used as a food product garlic is not

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Garlic When used as a food product, garlic is not likely to produce health benefits or ... Garlic products sold as health supplements may vary widely in ... medicine as a possibly effective aid in treating high blood pressure, ... However, research has shown that garlic may not be effective in treating these conditions. Ginger Ginger is commonly used for many types of nausea and vomiting. It's also used for menstrual cramps, osteoarthritis, diabetes, migraine headaches, and other conditions, but there is no good scientific evidence to support many of these uses. Capsicum Capsicum is most commonly used for rheumatoid arthritis (RA), osteoarthritis, and other painful conditions. It is also used for digestion problems, conditions of the heart and blood vessels, and many other conditions, but there is no good scientific evidence for many of these uses.
Q24: What are two examples of healthy ingredients you could include in dishes when catering for people following these special diets? You can use your learner resource and the internet to find examples.
High carbohydrate High fibre High energy, high protein Low fat or fat-free Q25: What are two examples of foods you should restrict or not include in dishes or on menus when catering for people following these special diets? You can use your learner resource and the internet to find examples.
Q26: Briefly outline how you would clarify dietary requirements when liaising with others or conversing with customers. Q27: What symptoms could these customers experience if you completely ignore or fail to adequately address their special dietary requirements? Provide at least four examples for each customer.
for people with special dietary requirementsFood allergy is an immune response, while food intolerance is a chemical reaction. ... Learn to read food labels so you can avoid foods that cause allergic reactions. On this ... level) of the food is eaten, but this amount varies for each person. ... a range of recipes for people with special dietary requirements Read and interpret the ingredients on the food packaging label. Use the information in it to answer Q28, Q29, Q30, Q31 and Q32.

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