SITHKOP012

develop recipes for special

dietary requirements

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First published 2022

Version 1.0

RTO Works
www.rtoworks.com.au
[email protected]

© 2022 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as
permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as
expressed in the RTO Works License Agreement.

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any errors and any suggestions for improvement. Readers are invited to write to us at [email protected].

Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.

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 Assessment Cover Sheet
Student Name

Student ID

Student email

Date Submitted

Task Number

Submission attempt

1,2 or 3

Trainer Name

Course (code and name)

Unit of Competence (code- name)

Student Declaration

I declare that the work contained in this Assessment Task is my own, except where
acknowledgement of sources is made. I keep copy of these assignment submitted for my record

 I have read the skilled up’s plagiarism policy ad I understand the consequences of engaging in plagiarism
and collusion.
 By writing my name and date below, I have read and agreed to the above.

Student Name Date:

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Assessment Task 1: Research report
Information for students
In this task, you will research and report on types of special diets and dietary requirements.
You will need access to:

 your learning resources and other information for reference

 your Research Report Template.

Ensure that you:

 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

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Activities
Complete the following activities.

1. Carefully read the following information.

In this task, you will research a range of contemporary special dietary requirements
which are part of Australian society in order to discover their:

 characteristics for:

o special lifestyle diets

o fad diets

o special medical diets

o food allergens

o special religious diets

You will also explore:

 the main customer groups that have special dietary requirements

 nutritional characteristics of the five food groups

 the key health and legal consequences of failing to address special dietary
requirements

 the basic principles and practices of nutrition

 recommendations of the Australian Dietary Guidelines

 nutrients and their food sources

 dietary and nutritional guidelines for various groups

 the roles of professionals who can assist with recipe planning

 suitable substitute ingredients

 ingredients that cause allergic reactions.

2. Research and report.

A Research Report Template has been provided. Use the template to complete
your report and then submit it to your assessor.

Answer:

Research Report Template

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Complete the table for dietary and nutritional guidelines for the following groups. You will need to
conduct research on the internet as well as various publications. You will also need a copy of the
Australian Dietary Guidelines that can be found at:
https://www.nhmrc.gov.au/about-us/publications/australian-dietary-guidelines
Other useful websites include: https://www.nrv.gov.au/nutrients-energy-calc,
https://www.eatforhealth.gov.au/webform/daily-nutrient-requirements-calculator,
https://www.betterhealth.vic.gov.au/health/healthyliving/sporting-performance-and-food,
file:///home/workpc/Downloads/eat-for-educator-guide.pdf

Vitamins and Fibre Carbohy Fats Protein Water General

minerals drates Comments

Adoles Iron, calcium, 22–25 45–65% 25– 46–52 8–10 Proper nutrition
cents vitamin D, and grams of daily 35% of grams cups supports rapid
vitamin A. The daily intake of daily daily–10 (two growth. Boost
formation of calories; calorie cups to whole grains,
bones depends mostly s (two to three veggies, lean
on calcium, from should three liters) meats, organic
whereas iron whole come liters) every items, and
prevents grains, from every day enough water
fragility. organic unsatur day intake.
foods, ated
and fats
veggies. found
in nuts,
fish,
and
vegeta
ble
oils.

Athlete B-nutrients for 25–30 6–10 20– Every 3–4 Increased

s the digestion of grams grams 35% of day, liters calorie and
energy, iron, daily per daily 1.2–2.0 daily, supplement
calcium, and kilogram calorie grams or requirements
vitamin D for of body s per more for training and
healthy bones. weight should kilogram if recovery. Focus
every come of body cookin on
day, from weight g in a carbohydrates,
dependin unsatur warm enough protein,
g on ated enviro healthy fats,
readines fats. nment and water.
s.

Childre Iron, calcium, dependin 25– 19–34 6- A modified diet

n vitamin A, and g on 35% of grams cups supports growth
14–20
L-ascorbic acid. age45– daily daily, (one and progress.
grams
Iron is important 65% of calorie dependi to 1.5 Encourage
daily

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 Vitamins and Fibre Carbohy Fats Protein Water General
minerals drates Comments

for brain daily s ng on liters) dense food

processes, and intake of should age daily variety and
calcium is calories; come restrict salt,
necessary for mostly from sugar, and fats
the growth of from unsatur that have been
bones. whole ated soaked. Make
grains, fats. sure you're
organic drinking enough
foods, water.
and
veggies.

Defenc Iron, B12, D, per 45–65% 20– 10% to Every Being stressed
e force and vitamin day, of all 35% of 35% of day, and actual job
person C access 25– intake for total total 2.5– stress have
nel requirements 30g energy entranc usage 3.7 contributed to
met well. e of liters high energy
energy electricit demands and
y complement
needs.

Elderly increased 25– 45–65% 20– 10–35% Two Focus on eating

people demand for 30g of our 35% of of the to 2.5 a variety of
iron, calcium, daily total our total liters thick food items
vitamin D, and energy total energy daily to complement,
vitamin B12. use energy used check for
use deficiencies,
and consider
supplements if
needed.

People Acceptable 25–30 45–65% 20–35 10–35 2–3 modified diet to

in intake of all grams of the percent percent liters support overall
health essential every total of total of total every health and
care nutrients and day amount energy energy day resistance to
minerals, of energy used use disease.
particularly used
vitamins D and
C

Ill or Greater need per 45–65% 20– 10% to admis Add variety to
injured for zinc, protein, day, of all 35% of 35% of sion your diet with
people and L-ascorbic 25– admissio total total to dense foods to
acid during the 30g ns for entranc energy three aid in healing
healing process energy e liters and recovery.

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 Vitamins and Fibre Carbohy Fats Protein Water General
minerals drates Comments

energy every
day

People adequate intake 25– 45–65% 20– 10–35% two to a diet plan that
with of all essential 30g of the 35% of of the three addresses your
nutritio minerals and daily total the total liters specific energy
nal vitamins amount total energy daily and supplement
and of energy energy consum needs based on
energy absorbed absorb ed your current
require ed state of health.
ments
due to
physic
al
conditi
on

People Entry of all Every 45 to 65 from Betwee two to Ensure the

in essential day, percent 20 to n 10% three availability of
areas nutrients and 25– of total 35 and liters clean water, the
affecte minerals in 30g energy percent 35% of each handling of
d by sufficient consume of total total day food, and the
disaste quantities d energy energy thickness of
r or used admitte supplements.
enviro d
nment
al
extrem
es

People Acceptable per Between Betwee 10% to Two Focus on

in intake of all day, 45 and n 20 35% of to having a variety
remote essential 25– 65 and 35 total three of thick meal
areas nutrients and 30g percent percent energy liters options
minerals, of the of total admissi every available;
particularly energy energy on day furthermore,
vitamin D and used used make sure
iron you're drinking
enough water.

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Nutritional characteristics of the five food groups
Complete the table for the nutrients for the main five food groups. The link
file:///home/workpc/Downloads/eat-for-educator-guide.pdf is a good source of information.

Food Grain (cereal) Vegetables Fruit Milk, Lean meat and

group foods, and yoghurt, poultry, fish,
mostly legumes/bean cheese eggs, tofu,
wholegrain s and/or nuts and
and/or high alternatives seeds,
cereal fibre , mostly legumes/bean
varieties reduced fat s

Main Dietary fibre, Dietary fibre nutritional fibre Protein, Iron, zinc,
nutrients carbohydrates with nutrients and vitamins calcium, and protein, and B
, and B (A, C, K, and C, A, and nutrients vitamins
vitamins folate) folate (riboflavin, (niacin, B12)
(folate, niacin, D, and B12)
thiamine, and
riboflavin)

Other Protein, iron, Iron, Normal magnesium, Fish high in

significan magnesium, potassium, carbohydrates, potassium, omega-3
t and zinc magnesium, cell and unsaturated
nutrients protein (found reinforcements phosphorus fats, nuts and
in veggies), and , and seeds high in
cell potassium vitamin E,
reinforcements magnesium,
and potassium,
and vegetables
high in dietary
fibre

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Culinary characteristics and ingredients of special, lifestyle, medical and religious diets
Complete the following table by providing a brief description of each diet or regime, the health or
other implications of failing to address the special dietary requirement, and at least one suitable
adjustment, replacement or substitute ingredient.

Health/other
implications Adjustment/
Special
of failing to replacement/
lifestyle Description
address substitute
diets
special ingredient
requirements

Lacto ovo includes dairy and eggs but forbids meat Deficits in plant-based
supplements protein
(such as iron, sources
B12, and (lentils,
omega-3 beans), long-
unsaturated term cereals
fats)

Vegetarian forbids meat but allows dairy and eggs deficiencies in Vegetables,
supplements tempeh, tofu,
(e.g., protein, and plant-
iron, B12) based milks

Vegan Usually rejects creature stuff deficiencies in Chia seeds,

supplements plant-based
(e.g., calcium, foods, and
iron, omega-3 dietary yeast
unsaturated
fats, and B12)

Pescataria includes fish and seafood, but forbids meat Potential Low-mercury
n susceptibility fish and plant-
to mercury based omega-
and 3 sources
unevenness (chia seeds,
in omega-3 flaxseed)

Low or no reduces or eliminates dietary fat Absence of Low-fat dairy,

fat nutrients (A, healthy fats
D, E, and K) (almonds,
and essential avocado) and
insufficiency lean protein
in unsaturated
fat

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 Health/other
implications Adjustment/
Special
of failing to replacement/
lifestyle Description
address substitute
diets
special ingredient
requirements

High or Adapts intake of carbohydrates for energy levels shaky energy Whole grains
low and and veggies
carbohydr awkwardness strong in fiber;
ate with glucose lean protein
and healthy
fats for low

High or modifies protein intake according to weight or Supplement For high, lean
low protein bulk imbalance, meats,
low muscle veggies, and
misfortune, protein
and high supplements;
kidney strain for low, a
modified diet

Fad diets

Paleo mimics the diet of the prehistoric people, deficiency in green salad,
emphasizing meat, fish, veggies, and organic some bone stock,
goods supplements almonds, and
(calcium, seeds
vitamin D),
high in
saturated fat

Raw consumes raw, natural food types Vitamin B12 Soaked

deficiency, almonds,
inadequate sprouted
protein intake, grains, and
and unsafe developed
food-handling food types
practices

Ketogenic Low-carb, high-fat diet to induce ketosis deficiencies in Low-carb

some veggies,
supplements avocado,
(such as fibre salad greens,
and minerals), and coconut
stomach- oil
related
problems

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 Health/other
implications Adjustment/
Special
of failing to replacement/
lifestyle Description
address substitute
diets
special ingredient
requirements

Macrobioti highlights whole grains and veggies, with very deficiencies in sea veggies,
c little attention to other meal types certain aged soy
supplements products, and
(e.g., protein, whole grains
B12, iron)

Flexitarian primarily vegan, but occasionally includes fish or Reduced risk sources of
pork of recurrent plant-based
infections and protein, such
environmental as lentils,
benefits beans, and
tofu

Special medical diets

Type one monitored by monitoring glucose levels and Risk of segments with
and two restricting carbohydrate intake disorientation a specified
diabetes such as nerve size and low
damage, glycaemic file
hyperglycaem sugars
ia or
hypoglycaemi
a, and renal
infection

Gluten free It avoids grains such as wheat, grain, and rye gastrointestin Gluten-free
that contain gluten. al problems, grains (such
inadequate as quinoa and
dietary intake, rice) and
and reactions gluten-free
of the flour blends
immunological
system

Dairy free Avoids dairy products due to intolerance or deficiency in Plant-based

sensitivity to lactose calcium and milk
vitamin D, substitutes
disorders (such as soy
related to the or almond
bones milk)

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 Health/other
implications Adjustment/
Special
of failing to replacement/
lifestyle Description
address substitute
diets
special ingredient
requirements

FODMAPs reduces the amount of fermentable Side effects Low-FODMAP

carbohydrates that are absorbed and may from the options for
induce upset stomach stomach, such cereals,
as bloating, veggies, and
gas, and pain organic goods
in the
stomach

Modified modifies the food's surface to accommodate Risk of using thickened

texture gulping difficulties or other situations insufficient or liquids,
inadequate pureed food
supplements sources, and
delicate food
sources

Low or no restricts salt intake to monitor heart or pulse Risk of Flavor

salt problems cardiovascula enhancers:
r problems, spices,
liquid flavors,
maintenance, vinegar, and
and lemon juice
hypertension

Food allergens

Peanuts sensitivity to peanuts, a foodstuff that has the respiratory Spreads

potential to elicit adverse reactions seriously. distress, made with
anaphylactic nuts or seeds,
shock, and such as
potentially sunflower
harmful seed butter or
reactions. almond
margarine.

Tree nuts Intolerance for tree nuts, such as cashews, severe seeds such as
pecans, almonds, etc. hypersensitivit pumpkin
y reactions, sunflower
such as seeds, or
hypersensitivit margarine
y to peanuts. made from
soy nuts.

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 Health/other
implications Adjustment/
Special
of failing to replacement/
lifestyle Description
address substitute
diets
special ingredient
requirements

Eggs aversion to the egg proteins in yolks or whites of adversely Banana

eggs. sensitive purée, fruit
reactions purée, or
ranging from commercial
mild to egg
severe, substitutes for
including baking.
hypersensitivit
y.

Cow’s milk allergy to proteins found in cow's milk. breathing Rice milk,
problems, coconut milk,
skin reactions, almond milk,
and or soy milk.
gastrointestin
al discomfort.

Fish Fish species that are sensitive to proteins Adversely As sources of

include salmon, fish, cod, and so on. susceptible protein,
responses consider
might range tempeh, tofu,
from mild to or vegetables
severe, like beans.
including
hypersensitivit
y.

Crustacea aversion to scavengers such as lobster, crab, severe White meat

shrimp, and so on. hypersensitivit options for
y reactions, protein
similar to include
hypersensitivit chicken or
y and other cod.
food
sensitivities.

Sesame Intolerance for sesame seeds, which are Responses Sunflower

seeds commonly used in baking and cooking. ranging from seeds, poppy
mild to severe seeds, or
hypersensitivit sunflower
y are seed-based

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 Health/other
implications Adjustment/
Special
of failing to replacement/
lifestyle Description
address substitute
diets
special ingredient
requirements

possible. tahini.

Soy or soy dislike of soy products or soybeans. adversely As a source of

beans sensitive protein, try
reactions, beans, lentils,
such as chickpeas, or
gastrointestin peas.
al problems,
hypersensitivit
y, and skin
reactions.

Cereals Gluten sensitivity or intolerance is found in Gastrointestin Replace

containing wheat, rye, grains, oats, and other foods. al problems wheat-based
gluten and and poor products with
their health can be gluten-free
products caused by grains such
namely gluten as rice,
wheat, rye, intolerance or quinoa, or
barley, celiac corn.
oats, disease.
spelts and
their
hybridised
strains

Lupin sensitivity to lupin, a vegetable included in negative Use chickpea

several hot products and pasta dishes. susceptibility flour, soy
reactions flour, or other
ranging from vegetable
mild to flour while
severe, baking.
encompassin
g
hypersensitivit
y.

Sulphites sensitivity or intolerance to sulfites, which are breathing Novel food

chemicals used in processed food variety. problems, supplies are
such as devoid of
attacks of sulphur

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 Health/other
implications Adjustment/
Special
of failing to replacement/
lifestyle Description
address substitute
diets
special ingredient
requirements

asthma or additions,
skin reactions such as newly
in sensitive formed soil
individuals. products.

Special religious diets

Halal maintains Islamic dietary laws, uses clear violation of meat-certified

butchering techniques, and forbids alcohol and strong beliefs, halal and
pork. significant other plant-
conflict. based
choices.

Hindu Usually a vegetarian, she avoids meat because Fight against dairy
of the sacred position of cows and may avoid rigid beliefs products,
certain tastes or the alliums. and plant-based
moral/otherwo proteins, and
rldly suffering. steer clear of
hamburgers.

Kosher respects Jewish dietary laws, uses precise violation of Real assured
butchering methods, and prohibits mixing dairy strong beliefs, meat, dairy
and meat. conflict products, and
between the individual
supernatural utensils.
and ethics.

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Drug-food interactions, food allergies, food intolerances and religious dietary sanctions
Complete the following table by providing a brief definition of each of the following terms and
providing two examples of each.

Term Definition Examples

Drug-food when a meal or beverage affects how a drug acts, 1. Grapefruit juice and
interaction either enhancing or decreasing its effects. statin medications. 2. Dairy
reduces the capacity of
some anti-toxins to
function.

Food allergy a safe framework reaction that takes place shortly 1. The hypersensitivity to
after consuming a certain meal. peanuts. 2. Hives caused
by shellfish.

Food gastrointestinal adverse effects brought on by 1. Narrow-mindedness

intolerance difficulties digesting particular dietary sources. related to lactose that
causes edema and the
runs. 2. Gluten prejudice
creates stomach-
associated discomfort.

Religious dietary restrictions due to strong beliefs, often 1. Islamic halal laws
dietary involving specific food sources and planning prohibiting alcohol and
sanctions methods. pork. 2. Real Jewish laws
restricting the mixing of
dairy and meat.

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Key health and legal consequences of failing to address special requirements
Complete the following table by providing at least one health and one legal consequence of the
following scenarios.

Scenario Scenario Possible consequences

type

Allergic A customer orders coffee and cake in a bistro Health consequences

reaction during a busy weekend lunch service. At the
severe hypersensitivity
time of ordering, they clearly state that they
reaction that has to be
have an allergy to eggs and egg products and
hospitalized.
check that the cake they are ordering is egg-
free as advertised on the menu. The waiter
assures the customer that it is. When the Legal consequences
waiter takes the order through to the kitchen,
they are careful to communicate to the kitchen Potential action for negligence,
staff that the customer has an egg allergy and injuries, and violations of
they write the allergy carefully on the docket. hygienic standards.
However, when the cake is served, a sauce
containing egg protein is added to the plate
and it is served to the customer. The
customer suffers an allergic reaction requiring
hospitalisation.

Anaphylaxis A resident in an aged care facility has a Health consequences

known allergy to tree nuts causing
passing due to excessive
anaphylaxis. The allergy is clearly recorded in
sensitivity.
the resident’s medical records, in meal plans
and as required by all the legislation.
However, there is a change to an ingredient in Legal consequences
one of the sauces used in a standard recipe
which is not picked up when stock is Allegations of plausible crooks,
delivered. The resident unfortunately significant penalties, typical
consumes a tiny amount of the sauce, suffers claims, and administrative
an anaphylactic reaction and passes away as actions.
a result.

Food A customer asks the waiter at a restaurant if Health consequences

sensitivity the prawn risotto has the food preservative
Shivery mouth and
‘potassium sulphite’, as they have food
bothersome skin.
sensitivity to it. It makes them get a tingly
mouth and itchy skin. The waiter asks the
kitchen and they say it doesn’t contain the Legal consequences
preservative. The waiter informs the customer
and they order the prawn risotto. After eating Most likely a claim of
the risotto the customer starts to become itchy negligence or breach of duty.
and has a tingly mouth. They inform the

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 Scenario Scenario Possible consequences
type

waiter. The waiter informs the kitchen and the

chef checks all the ingredients to find out that
green prawns are sprinkled in potassium
sulphite before they are frozen. This is
displayed on the packaging label.

Food A person with a food intolerance to lactose is Health consequences

intolerance eating at a new restaurant. They forget to
gastrointestinal side
advise the staff about their dietary issue and,
symptoms, such as the runs
when the meal is brought to the table, they
and swelling.
notice that it has been topped with cheese.
The addition of cheese wasn’t described on
the menu. They then advise the staff they Legal consequences
have a lactose intolerance and ask them to
return the dish to the kitchen and prepare a Most likely a lawsuit for
new one. When the dish comes back to the negligence and breach of duty
table, the waiter assumes that it is safe for of care.
them to eat. The next day, they suffer dietary
symptoms similar to having eaten lactose and
the only thing that they can put it down to is
the meal that they had in the new restaurant.
When they contact the restaurant, they
discover that the cheese was removed from
the top of the dish and the same dish was re-
served. The restaurant advises the customer
that there may have been some cheese
throughout the dish as well.

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Basic principles and practices of nutrition
Complete the following table for the seven nutrient groups and provide at least two examples of
their food sources.

Definition Examples

Vitamins Natural combinations are essential to Carrots (Vitamin A) and citrus

normal growth and sustenance. organic products (L-ascorbic acid)

Minerals inorganic materials anticipated for Milk products (calcium) with meat
various bodily functions. (iron)

Fibre A supplement made of plants that aid whole grains and veggies
in absorption and prevent blockage.

Carbohydrates An important source of energy for the Pasta and bread

body.

Fats essential for cell capability and Nuts and avocado

energy capacity.

Protein essential to the growth and repair of Meat and beans

tissues.

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 Definition Examples

Water essential to all physical processes. Water and organic materials

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Role of professionals
Briefly explain the role of the following professional that may be involved in recipe planning for
customers and provide an example of when you would need to ask their advice.

Definition Role examples

Allied health medicine specialists who provide Example: Offering practice

professionals various forms of support to improve recommendations to a physiotherapist
a patient's physical, mental, and for patients with specific dietary needs.
social well-being.

Dietitians experts in dietetics, which deals Example: Advising a dietician to help a

with utilizing food and nutrition to diabetic client create a supper
promote health. schedule.

Medical experts with state-of-the-art training Example: Giving a gastroenterologist

specialists in clear-cut medical fields. advice on a patient's diet who has
celiac disease.

Nutritionists experts in the study of dietary Example: Giving a nutritionist advice

supplements and how the body on how to set up a balanced eating
absorbs them. schedule for everyone.

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