Prepare Food According to Dietary and Cultural Needs Answers V1

SITHCCC029A Prepare foods according to dietary and cultural needs
Required Knowledge Assessment Workbook

GROUP: | | STUDENT: | | STUDENT ID: | | PRACTICAL CLASS LECTURER | | DATE Due: | |

Required knowledge | Satisfactory | Unsatisfactory | 1. Basic principles and practices of nutrition, including: * nutrients and their food sources * influences on food choice * food and beverage selection influences * food labelling and interpretation * identification of food additives and preservatives * health implications of food choices * Commodity knowledge of ingredients suitable for meeting basic nutritional and special dietary needs | | | 2. Cultural, dietary and special requirements that may apply in different contexts * Main types and characteristics of special diets that are part of contemporary Australian society | | | 3. Dietary Guidelines for Australians, their role and general content | | | 4. Common dietary sensitivities, including food allergies and intolerance, diabetes and other medical conditions | | | 5. Existence of drug–food interactions and the health and legal consequences of failing to address special requirements | | | 6. Effects of various cooking methods and food storage on nutrients | | | 7. Principles and practices of hygiene and legislation on food safety, including national Food Safety Standard 1.2.3. | | |

* Basic principles and practices of nutrition, including: * nutrients and their food sources * influences on food choice * food and beverage selection influences * food labelling and interpretation * identification of food additives and preservatives * health implications of food choices

* Commodity knowledge of ingredients suitable for meeting basic nutritional and special dietary needs * * Circle either True or False 1.1 | Australians are advised to increase their intake of fatty foods. | True / False | 1.2 | Variety is important when choosing a healthy diet. | True / False |

1.3 | An unbalanced diet may put your health at risk. | True / False |

1.4 | Foods that are of plant origin are high in dietary fibre content. | True / False | 1.5 | Most Australians do not consume enough fibre in their diet. | True / False |

1.6 | Fibre helps to reduce constipation. | True / False | | 1.7 | Animal products are a good source of fibre. | True / False |

1.8 | Glucose, fructose and galactose are examples of complex carbohydrates. | True / False |

1.9 | Carbohydrates are an excellent fuel source for energy in the body. | True / False |

1.10 | Root, tuber, pulse and legume vegetables are low in starch. | True / False |

1.11 | Proteins are made up of amino acids | True / False | 1.12 | Animal foods are considered a poor source of protein. | True / False |

1.13 | Foods of plant origin lack some of the essential amino acids. | True / False | 1.14 | “Mixing and matching” plant foods can achieve a good balance of essential amino acids. | True / False | 1.15 | Cholesterol is found in vegetable foods. | True / False |

1.16 | High consumption of saturated fats can greatly increase your level of “bad” cholesterol in the blood. | True / False | 1.17 | Fats can be used as a fuel reserve. | True / False | 1.18 | Unsaturated fatty acids are usually liquid at room temperature. | True / False | 1.19 | A good supply of calcium is necessary for strong and healthy bones. | True / False | 1.20 | Cheese is a poor source of calcium. | True / False | 1.21 | Fast food and take-away foods are generally low in sodium. | True / False | 1.22 | Plant foods are generally low in potassium. | True / False | 1.23 | The vitamins of the B group and vitamin C are fat soluble. | True / False | 1.24 | Vitamins A, D, E and K are water soluble. | True / False | 1.25 | Fruits and vegetables are a good source of vitamin C. | True / False | 1.26 | Fat soluble vitamins must be consumed daily as the body does not store them. | True / False | 1.27 | Oily fish such as salmon, tuna and trout are a poor source of vitamin A. | True / False | 1.28 | Fibrous material in the digestive system removes unwanted toxins and chemicals from the body with faeces. | True / False | 1.29 | Anti-oxidants occur naturally in plant foods. | True / False | 1.30 | Fuel intake should be balanced with energy expended to maintain a healthy body weight. | True / False | 1.31 | Energy–dense foods are foods with low-fat and low-sugar content. | True / False | 1.32 | The Food Standards Code only requires food label to list all ingredients. | True / False | 1.33 | Food additives are required to be identified by their class name and by an individual name or code number. | True / False | 1.34 | A nutrition information panel is not necessary on all packaged foods. | True / False | 1.35 | It is illegal to include the vitamin content on a food label unless that food contains at least one sixth of the daily recommended dietary intake. | True / False | 1.36 | A vegan diet is a modified vegetarian diet which allows the consumption of milk and milk products. | True / False | 1.37 | By law, the ingredients on food labels must be listed according to their relative proportion by weight. | True / False | 1.38 | Wholegrain breads, cereals and vegetables are good sources of complex carbohydrates. | True / False | 1.39 | Nuts and legumes are a good source of protein. | True / False | 1.40 | Red meat is an excellent source of iron. | True / False | 1.41 | Australians need to increase their intake of sodium. | True / False |

Food Standards Australia and New Zealand legislates and controls the use of food additives. Go to their website and answer the following questions. http://www.foodstandards.gov.au/consumerinformation/additives/ 1.42 Give three (3) reasons for the use of food additives? 1. Acidity regulator | 2. Gelling agent | 3. Preservative | 1.43 Briefly explain the benefits of the numbering system used with food additives? | For the purposes of identification, each additive is given a unique identifier. This aids in identifying products that contain additives that people are allergic to, | |

1.44 Provide six (6) examples of the common functions of food additives in food? 1. Colouring | 2. Sweetener | 3. Preservative | 4. Thickener | 5. Gelling agent | 6. emulsifier | Go to the FSANZ website and answer the following questions. http://www.foodstandards.gov.au/consumerinformation/labellingoffood/ 1.45 List six (6) requirements for food labelling for packaged products? 1. Nutrition information panels | 2. Ingredient lists and percentage labelling | 3. Use by and best before dates | 4. Food allergies | 5. Advisory statements | 6. Country of origin labelling | 1.46 What are five (5) factors that influence our choice of food? 1. Culture. | 2. Economic consideration. | 3. Religion. | 4. Education. | 5. Personal view |

1.47 Briefly explain how an individual’s choice of particular foods affects their health? | •Biological determinants such as hunger, appetite, and taste •Economic determinants such as cost, income, availability •Physical determinants such as access, education, skills (e.g. cooking) and time •Social determinants such as culture, family, peers and meal patterns •Psychological determinants such as mood, stress and guilt •Attitudes, beliefs and knowledge about food |

1.48 List six (6) influences that determine our selection of beverages? 1. Biological determinants | 2. Economic determinants | 3. Physical determinants | 4. Social determinants | 5. Psychological determinants | 6. Attitudes, beliefs and knowledge | 1.49 There are many diet related health problems associated with our choice of foods. Explain what possible health problems may occur from the following diets? Dietary Pattern | Illness or Disability | High in Saturated fat | Heart disease | Low in Calcium | Brittle bones, osteoporosis | High in Sugar | Diabetes | Low in Iron | Anaemic | High in fat and Low in Fibre | Constipation | High in Salt | Hypertension |

1.50 Match the following foods to their appropriate food group. ( | Food item | Food Group | • Lamb• Venison | * Meats | | | • Cream • Cheese • Yoghurt | * Milk products | | | Carrots • Beans • Raspberry | * Vegetables and fruit | | • | • TVP | * Meat substitutes | | | • Semolina | * Cereal grains | | | • Lard • Margarine | * Fats and lipids | | | • Lentils • Buckwheat | * Legumes and Pulses | | |

1.51 Explain how you would satisfy the recommended daily intake (RDI) for the following: More Fibre | 1. Turkey Breast (and Chicken Breast) | 2. Fish (Tuna, Salmon, Halibut) | 3. Cheese (Low-fat Mozzarella and Cottage Cheese) | More Calcium | 1. Dried Herbs | 2. Cheese | 3. Sesame Seeds | More Iron | 1. Mollusks (Clams, Mussels, Oysters, Shrimp) | 2. Liver (Pork, Chicken, Turkey, Lamb, Beef) | 3. Squash and Pumpkin Seeds | Less salt | 1. Tuna | 2. Eggs | 3. Fresh Fruits & Vegetables | Less Sugar | 1. Yogurt | 2. Salad dressing | 3. oatmeal | Less fat | 1. Rice or noodles (spaghetti, macaroni, etc.) | 2. Bran flakes, crispy rice, etc. | 3. Cooked grits or oatmeal |

1.52 Explain how you would modify six (6) of the dishes on your menu to better fit the Australian Dietary Guidelines. Items that may need consideration are fibre, less salt, fat and sugar. Name of Dish | Modification | 1. | | 2. | | 3. | | 4. | | 5. | | 6. | | 1.53 Visit the FSANZ website at: http://www.foodstandards.gov.au/consumerinformation/gmfoods/ 1.54 What are Genetically Modified (GM) foods? Genetically modified organisms (GMOs) can be defined as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally | | 1.55 Explain the food labelling requirements of products containing GM foods? GM foods, ingredients, additives, or processing aids that contain novel DNA or protein must be labelled with the words ‘genetically modified’. Novel DNA or protein is defined in the Food Standards Code as DNA or a protein which, as a result of the use of gene technology, is different in chemical sequence or structure from DNA or protein present in counterpart food, which has not been produced using gene technology. |

* Cultural, dietary and special requirements that may apply in different contexts * Main types and characteristics of special diets that are part of contemporary Australian society * * *
2.1 Several religions have specific food laws. Explain the differences between halal foods and haram foods in relation to followers of Islam. Halal: meat which has been butcher according to a special ritual. All meat come from an herbivorous | Animal. Alcohol is also forbidden. During Ramadan, which lasts for a month, Muslims | Do not eat or drink sunrise to sunset. | Haram: pork and birds of prey are considered haram and so are not eaten. | Food that are in question are considered mashbooh. | |

2.2 Provide three (3) examples of kosher food and (3) examples of non - kosher food that would be suitable for a Jewish diet.

Kosher: | 1. Meat and meat by products must come from cloven-hoofed animals that chew there cud (such as sheep, cattle and goat) and be slaughtered in accordance with Jewish laws | 2. Common poultry | 3. Any seafood | Non-kosher: | 1. Fats | 2. Blood | 3. Fowl |

2.3 Describe the dietary requirements for the following:

Hinduism Most Hindus do not eat beef or items containing beef products.Strict Hindus/Jains may be vegetarian. Strict Hindus/Jains mayrefuse to eat any dish that has been cooked with utensils that have beenused to prepare meat or that has been touched by a cook who has handledMeat. Strict Hindus/Jains may also refuse to eat hot foods such as carrots, onions, eggplants, chilli, ginger,dates, eggs, meat, fish, tea, honey and brown sugar | | Buddhism | Some Buddhists can be vegetarian. There may be days during the year when they fast. | | Seventh Day Adventists: | Follow ovo-lacto vegetarian diet and avoidance of stimulants such as caffeine and alcohol. | | Vegans: omit chicken and prawns, replace soy with tamari an use tofu for additional | Protein | | Ovo-lacto vegetarian: omit chicken and prawns and use tofu or paneer and egg | Omelette for additional protein. |

2.4 There are several “diets” (usually weight-reduction diets) that you may encounter as a chef. Outline what are the special food requirements of the following diets.

The Atkins Diet:

low-carbohydrate diet | | The Liver Cleansing Diet: | diet of fruits, vegetables and brown rice and avoiding all sugary foods | | Eat right for your (Blood) Type: | Protein and fat. | | Fit for life: | Fruit and vegetable and water diet | | Macrobiotic: | consisted only of brown rice and water | |

2.5 If a customer is lactose intolerant what are three (3) of the alternatives you could offer? 1. Dairy-Free Milk | 2. Dairy-Free Cheese | 3. Dairy-Free Butter |

2.6 Circle the food that contains gluten?

* Wheat * Barley * Rice * Buckwheat * Oats * Corn * Arrowroot * Tapioca * Lentils * Rye * Cous cous * Gravy mixes * Breads * Polenta * Nuts * Eggs * * Commercial soup

2.7 Provide three (3) examples of how you would modify recipes to make it safe for a customer who is a coeliac?

1. Gluten free flour | 2. Rice instead of wheat | 3. Corn starch | * * * Dietary Guidelines for Australians, their role and general content
3.1 Briefly outline the recommendations of the Australian Dietary Guidelines for Adults 1.Enjoy a wide variety of nutritious foods. | 2. Keep active to maintain muscle strength and a healthy body weight. | 3. Eat at least three meals every day. | 4. Care for your food: prepare and store it correctly. | 5. Eat plenty of vegetables (including legumes) and fruit. | 6. Eat plenty of cereals, breads and pastas. | 7. Eat a diet low in saturated fat. | 8. Drink adequate amounts of water and/or other fluids. | 9. If you drink alcohol, limit your intake. | 10. Choose foods low in salt and use salt sparingly |

3.2 Explain four (4) of the differences between the Guidelines above and those that are specifically designed for children?

1. Eat foods containing iron. | 2. Eat only a moderate amount of sugars and foods containing added sugars | 3. Low fat diets are not suitable for young children. For older children, a diet low in fat and in particular, low in saturated fat, is appropriate | 4. Eat foods containing calcium. |

3.3 List the five (5) core food groups and the recommended daily serve?

Core food group | Recommended daily serve | * bread, cereals, rice, pasta, noodles | You Need 4-6 Serves of this Type of Food Every Day | * vegetables, legumes | You Need 4-5 Serves of this Type of Food Every Day | * fruit | You Need 1-2 Serves of this Type of Food Every Day | * dairy foods such as milk, yogurt, cheese | You Need 1-2 Serves of this Type of Food Every Day | * meat, fish, poultry, eggs, nuts, legumes. | You Need 1 to 1 1/2 Serves of this Type of Food Every Day |

3.4 As a chef what are ten (10) practical steps you could take to ensure you address the Australian Dietary Guidelines?

1. Variety of nutritious foods. | 2. Three meals every day. | 3. Prepare and store it correctly. | 4. Provide a balanced diet | 5. Have a variety of fruit | 6. have a variety of vegetables | 7. have a variety of dairy | 8. have a variety of bread, cereals, rice, pasta, noodles | 9. provide low in fat meals | 10. low salt foods | * * * * * * * * *

* * Common dietary sensitivities, including food allergies and intolerance, diabetes and other medical conditions

4.1 List four (4) of the dietary recommendations for a person with Diabetes Type 1?

1. Carbohydrates should provide 45 - 65% of total daily calories | 2. Fats should provide 25 - 35% of daily calories. | 3. Protein should provide 12 - 20% of daily calories, although this may vary depending on a patient's individual health requirements. | 4. Lose weight if body mass index (BMI) is 25 - 29 (overweight) or higher (obese). |

4.2 Briefly explain how lifestyle and diet can influence the development of Type II diabetes in humans? | The following ways: being overweight caused by having a high fat, high sugar diet and lack of exercise. High blood pressure which may be caused by medication and kidney disease due to alcohol abuse. Little physical activities especially if working in a static position for a long time or if a person is generally lazy. |

5.3 What are the two (2) most common eating disorders?

1. Bulimia Nervosa | 2. Anorexia Nervosa |

4.4 List five (5) of the most common food allergens encountered in Australia?

1. Peanuts | 2. Tree nuts (e.g. almond, cashew, hazelnut, pistachio) | 3. Seafood (fish, crustaceans, shellfish | 4. Wheat | 5. Milk |

4.5 What food is most likely to cause anaphalaxis and possible death?

1. Peanuts 2. Tree nuts (e.g. almond, cashew, hazelnut, pistachio)3. Seafood (fish, crustaceans, shellfish |

4.6 Some people have got sensitivities to particular chemicals in foods. The chemical may naturally occur in the food or be an additive. List three (3) of these sensitivity- causing chemicals?

1. Fish and shellfish | 2. Eggs, Dairy products | 3. Gluten, MSG, salicylates |

4.7 What is the definition of osteoporosis and what precautions can you take to reduce the risk of developing it?

Definition: Osteoporosis is a condition where bones lose strength and density, causing them to become fragile and brittle so they're more likely to fracture (break or crack). The word osteoporosis actually means porous bones. It mainly affects post-menopausal women although some men are also affected. The hips, spine, wrists, ribs, pelvis and upper arm are the most common areas affected by the condition. Steps can be taken to avoid developing osteoporosis later in life | | Precautions: Fortunately, osteoporosis is often manageable and even preventable with lifestyle changes that include incorporating exercise into your normal routine, according to the NIH Osteoporosis and Related Bone Diseases National Resource Center. |

4.8 What is the main cause of anemia and what groups of people are more prone to it?

Cause: | The three main causes of anemia are: * Blood loss * Lack of red blood cell production * High rates of red blood cell destruction | Groups affected: | Anemia can occur during pregnancy due to low levels of iron and folic acid and changes in the blood.During the first 6 months of pregnancy, the fluid portion of a woman's blood (the plasma) increases faster than the number of red blood cells. This dilutes the blood and can lead to anemia. |

* Existence of drug–food interactions and the health and legal consequences of failing to address special requirements

There are certain drug and food interactions that can adversely affect people.
Visit the following website to familiarise yourself with some of the possible problems concerning adverse reactions. http://au.news.yahoo.com/thewest/lifestyle/a/-/health/8224480/dangers-in-mixing-food-and-medicine/ http://en.wikipedia.org/wiki/Adverse_effect#Australia

http://www.foodstandards.gov.au/consumerinformation/foodallergies/

http://www.theage.com.au/national/army-fined-over-teens-peanut-allergy-death-20090630-d338.html

http://www.abc.net.au/news/stories/2010/08/20/2988697.htm?site=northwestwa

5.1 What are your obligations to customers to ensure that their special requirements are catered to without causing adverse reactions?

Ask. Often on menu etc. if not possible then make sure that vegos or nut allergies or coeliac have meals made from scratch clean boards and equipment. Halal are not as common generally halal meat customers will be happy with vego but no shellfish. But the main thing is to ask. Health and religious dietary requirements and know the ingredients i.e. vegos don’t usually want chips in animal fats so let them know or use veg oil. | | |

5.2 What are the legal consequences of failing to address customer’s specialised requirements? | | | | |

Effects of various cooking methods and food storage on nutrients

6.1 What are the two (2) most vulnerable water soluble vitamins?

1. B-Complex | 2. Vitamin C |

6.2 List five (5) of the main causes for loss of water soluble vitamins during preparation and cooking?

1) if you cook vegetables in water do it in little amount of it, which can be used for sauces or soups,

2) prepare meals as late as possible before serving them,

3) definitely choose frozen food when having frozen and canned food to choose,

4) cook frozen food without defrosting,

5) prepare salads from freshly cut vegetables, otherwise they lose vitamins B and C,

6.3 List four (4) correct storage practices that will maintain the nutrient content of food?

1. Use containers that are covered for safe food storage. | 2. Keep the storage area clean and dry. | 3. Transfer nuts and sugar into airtight jars to protect them from pests. | 4. Keep raw foods away from ready to eat or contaminated foods |

Circle either True or False

6.4 | Commercially frozen and canned foods often have less nutritional value than “fresh” food that has been stored for an extended period. | True / False | 6.5 | The nutrient content of vegetables is improved by soaking in water overnight. | True / False | 6.6 | Steaming is an ideal way of retaining water soluble vitamins. | True / False | 6.7 | Vitamin A and D content is reduced through exposure to sunlight and fluorescent light. | True / False | 6.8 | Milling of grains increases the nutritional content. | True / False | 6.9 | There is no fibre loss through the peeling, trimming and straining of fruit and vegetable preparations. | True / False | 6.10 | Bi-carbonate of Soda added to boiling vegetable improves the retention of vitamin C. | True / False | 6.11 | .It is advisable to always add salt at the table and not when cooking | True / False | 6.12 | There is no fibre loss through the peeling, trimming and straining of fruit and vegetable preparations. | True / False |

Principles and practices of hygiene and legislation on food safety, including national Food Safety Standard 1.2.3.

Food Safety Standard 1.2.3 sets out mandatory advisory statements and declarations which must be made in relation to certain foods or foods containing certain substances.
Visit website at,

http://www.comlaw.gov.au/Details/F2011C00610

7.1 List six (6) of the foods contained in the Table to Clause 2 and the related Advisory statement.

Food | Advisory Statement | Food containing quinine | Statement to the effect that the product contains quinine | Food containing guarana or extracts of guarana | Statement to the effect that the product contains caffeine | Foods containing added phytosterols, phytostanols or their esters | Statements to the effect that – 1. when consuming this product, it should be consumed as part of a healthy diet; 2. this product may not be suitable for children under the age of five years and pregnant or lactating women; and 3. plant sterols do not provide additional benefits when consumed in excess of three grams per day. | Kola beverages containing added caffeine, or food containing a kola beverage containing added caffeine as an ingredient as defined in Standard 1.2.4. | Statement to the effect that the product contains caffeine | Milk, and beverages made from soy or cereals, where these foods contain no more than 2.5% m/m fat. | Statement to the effect that the product is not suitable as a complete milk food for children under the age of two years. | Propolis presented as a food, or food containing propolis as an ingredient as defined in Standard 1.2.4. | Statement to the effect that the product contains propolis which can cause severe allergic reactions | Unpasteurised egg products | Statement to the effect that the product is unpasteurised | Unpasteurised milk and unpasteurised liquid milk products | Statement to the effect that the product has not been pasteurised | Food containing quinine | Statement to the effect that the product contains quinine | Food containing guarana or extracts of guarana | Statement to the effect that the product contains caffeine | Foods containing added phytosterols, phytostanols or their esters | Statements to the effect that – 1. when consuming this product, it should be consumed as part of a healthy diet; 2. this product may not be suitable for children under the age of five years and pregnant or lactating women; and 3. plant sterols do not provide additional benefits when consumed in excess of three grams per day. | | |

7.2 What measures are essential to avoid cross-contamination issues when preparing meals for coeliacs or customers with nut allergies?

| Make sure you clean the area completely | Clean your knife and equipment completely | Use the correct board for the job | Use the correct HASAP presages | clean and sanitise after you finished |