Assessment Tasks and Instructions

Student Name Niroj Adhikari

Student Number RS181125
Course and Code Certificate iv in commercial cookery
Unit(s) of Competency and Code(s) SITHKOP004Develop menus for special dietary
requirements
Stream/Cluster
Trainer/Assessor Didier schwartz

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance:Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment

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 Signature Date 20/09/2019

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:

 culinary terms and trade names for:

o substitute ingredients used to produce dishes with special dietary recipes
o ingredients suitable for meeting basic nutritional needs
o ingredients that cause common allergic reactions
o food additives and preservatives
 main types and culinary characteristics of special diets that are part of contemporary Australian society:
o eating regimes:
 elimination
 macrobiotic
o exclusions for allergies, contraindications with medicines or food intolerance
o fat-free
o fluids
o food preferences
o food restrictions
o gluten-free
o high carbohydrate
o high or low energy
o high or low protein
o high fibre
o lacto ovo
o low carbohydrate
o low cholesterol
o low fat
o low gluten
o low kilojoule
o low sugar
o modified sodium or potassium
o modified texture
o nutritional requirements

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 o portion size
o substitutes:
 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
o sugar-free
o type one and two diabetes
 main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society:
o halal
o Hindu
o kosher
o vegan
o vegetarian
 main types of customer groups that have special dietary requirements:
o adolescents
o athletes
o children
o defence forces
o elderly
o health care
o ill or injured
o infants
o international tourists
o nutritional and energy requirements due to physical condition
o people in areas affected by disaster or environmental extremes
o people from different socioeconomic groups
o people in remote areas
o those with weight problems:
 underweight
 overweight
 obese
 meaning of:
o drug-food interactions
o food allergy
o food intolerance
 key health and legal consequences of failing to address special requirements:
o allergic reactions
o anaphylaxis
o food sensitivity or intolerance reactions
 basic principles and practices of nutrition:
o nutrients and their food sources
o influences on food choice
o food and beverage selection influences
o food labelling and interpretation
o role and implications of using food additives and preservatives
o health implications of food choices
o role of good nutrition in avoiding dietary diseases
o effects of various cooking methods and food storage on nutrients
 primary components of Australian Dietary Guidelines, in particular those for older Australians, children and adolescents
and their use in menu planning
 methods and formulas for calculating portion yields and costs from raw ingredients:

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 o butcher’s test
o standard measures
o standard yield tests.
Place/Location where assessment will be conducted
RTO to complete

Resource Requirements
Pen, paper, Computer, internet access, Australian Guides, calculator

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature Date:    /    /     

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Assessment 1

Your task

You are required to complete all questions and tasks for assessment.

1. The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and adolescents,
and the Elderly, which vary slightly for each group. Provide a brief description of what these recommend in
general:

Description

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 1.Eat safety food

2.Enjoy lots of nutritious food

3.Drink and eat right amount of energy needed

4. Limit intake of foods containing saturated fat, added salt, added sugars and alcohol.

5. Encourage, support and promote breastfeeding.

For children and adolescents:

All children and adolescents need healthy snacks and meals to support their growth
and development.  A nutrient-rich diet plays an important role in your child’s
mental and physical development. A healthy diet with the right nutrition also plays
a vital role in maintaining a healthy weight in children and adolescents. Eating
patterns established in childhood continue into adulthood, so the more healthy
choices children are offered, the better.

For adults:

Adults require protein to maintain lean muscle mass and for healthy hair, skin and
nails. Protein can also increase satiety, which might help you avoid overeating.
Men need at least 56 grams of protein and women need 46grams, while pregnant
and nursing women require at least71grams of protein each day.

For elderly:

Eating a variety of foods from all food groups can help supply the nutrients a
person needs as they age. A healthy eating plan emphasizes fruit, vegetables,
whole grains and low-fat or fat-free dairy; includes lean meat, poultry, fish, beans,
eggs and nuts; and is low in saturated fats,  trans  fats, salt (sodium) and added
sugars.

2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:

Implications

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 1. Any chef working in the health, childcare or aged care sector must know how to
create meals that fulfil the dietary requirements of the clients of the institution and
work with dietitians to ensure that the recommended dietary intake is achieved.

2. Always prepare fresh food in fresh environment so that it wont harm any people while eating foods

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3. You are working as the chef in a hospital and a new patient has Coeliac disease. How will you ensure that
the patient is not adversely affected?

Factors to be considered during the selection, preparation, cooking and serving processes

Patient with coeliac disease you may find it challenging to discover tasty substitutes for all
the foods you can no longer eat. The list of forbidden foods may seem very long, but be
reassured – you can still enjoy a nutritious, balanced, delicious diet with a wide range of
foods. You can do this by:

a) eating naturally gluten-free foods, such as fresh fruits and vegetables, fresh, unprocessed meat and
fish, eggs, nuts, seeds, legumes, most dairy foods, fats, oils and alternative grains (such as corn, rice,
quinoa, sorghum, buckwheat and soy)

b) choosing products that are labelled as gluten free

c) choosing products that have the  Coeliac Australia Endorsement  Logo  (a crossed grain in a circle) –
these have been produced under strict conditions and have been tested for detectable gluten and
found to have none

d) selecting products that are gluten free by ingredient – to do this safely you need to be very familiar
with which ingredients are gluten free and which are not.

4. You work at Hotel Ransford as a chef. For a seminar the hotel offers the food choices outlined in the table
below. Which menu adjustments would be required for each course for guests requiring gluten free meals
and for those who suffer from diabetes?

Breakfast Morning Tea Lunch Afternoon Tea Dinner

Poached Eggs on Assorted sweet Pork Piccata, Mini Danish, Caesar Salad
sour dough with muffins mushroom risotto, assorted tea
ham and spinach Ratatouille sandwiches
Sole fillets with
beurre blanc,
Tropical Fruit Salad steamed asparagus

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 Chocolate Raspberry
Mille Feuille

Gluten Free

Pouch eggs on Assorted sweet Cracker coated Pork Mini Danish Caesar saladwith
gluten free dough muffins with Piccata with gluten free glutton bread
with ham and gluten free flour dough
Mushroom Risotto Sole fillets with
spinach
Assorted tea beurre blanc,
Ratatouille sandwich with steamed asparagus
gluten free
Tropical Fruit Salad
bread
Chocolate Raspberry
Mille Feuille with
gluten free flour mix
for dusting

Diabetes

Pouch eggs on GI assorted sweet Pork Piccata Mini Danish Caesar salad with
(glycemic index) muffins with raw olive oil and lemon
bread with ham honey Mushroom Risotto juice
and spinach
Ratatouille Assorted tea Dark chocolate
Sandwich with Raspberry Mille
Tropical fruit salad linseed bread Feuille
with maple syrup

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5. List three diseases that can be linked to diet, and explain how a change in diet could be beneficial in these
cases:

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 Suggestions
1. Coeliac Disease:

A  gluten-free  diet  is essential for managing signs  and  symptoms of  celiac disease
and  other medical conditions associated with  gluten. A  gluten-free  diet  is,
however, popular among people without  gluten-related medical conditions. The
claimed  benefits  of the  diet  are improved health,  weight loss and  increased
energy.

2.heart disease

Most of people consume more than ten times the amount of salt we need to meet
our sodium  requirements (salt contains sodium and chloride). However, there is
evidence that plant foods – especially wholegrain cereals, legumes, nuts, fruits and
vegetables – may decrease the risk of heart disease.

3. High blood pressure:

DASH stands for Dietary Approaches to Stop Hypertension. The  DASH  diet is a
lifelong approach to healthy eating that's designed to help treat or prevent high
blood pressure (hypertension).  The  DASH  diet emphasizes vegetables, fruits and
low-fat dairy foods — and moderate amounts of whole grains, fish, poultry and
nuts.

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6. What are the requirements for the following dietary needs?

Dietary needs Requirements

Lactose intolerance
Do not eat or drink the following sweets & desserts
because they contain lactose. Cookies, cakes, pies,
Low sodium
pastries, desserts with milk. Cream or cheese filled
pastries. Fudge, coated candies, & chocolates. Eat only
Coeliac
dairy free products like broccoli, spinach, almonds, juice
etc
Diabetes mellitus

Low salt content in foods- avoid all foods which taste

salty (hams,

snacks etc)

Must avoid all gluten contained in wheat products,

condiments and

prepared sauces and dressing

Usually sugar free – check with individual clients for

specific

requirements.

7. Some religions have specific requirements regarding which types of food or food combinations may be
consumed. What is the basic information you need to consider when writing menus for the following client
groups, but also generally when catering for any religious based requirements?

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 Customers Requirements
Jewish customers Certain  foods, notably pork and shellfish, are forbidden; meat and dairy
may  not  be combined and meat must be ritually slaughtered and salted to
remove all traces of blood. Observant  Jews  will  eat  only meat or poultry
that is certified kosher.
Jewish law  states that for meat to be considered kosher, it must meet the
following criteria: It must come from ruminant animals with cloven — or
split — hooves, such as cows, sheep, goats, lambs, oxen, and deer.

Muslim customers
Halal food  is that which adheres to Islamic law, as defined in the Koran. The
Islamic form of slaughtering animals or poultry, dhabiha, involves killing
through a cut to the jugular vein, carotid artery and windpipe. Animals must
be alive and healthy at the time of slaughter and all blood is drained from
the carcass.
Halal foods are prepared by following Islamic dietary laws and regulations
Hindu customers which determine what is permissible, lawful and clean.

Care must be taken with cooking and eating utensils. Faiths that practise
vegetarianism such as  Hinduism  or Sikhism  require  that utensils used in the
preparation, cooking and serving of  foods have  not come into contact with
meat, fish or eggs.
General
Hinduism. A lactovegetarian  diet  is followed by many  Hindus  – no meat,
poultry or fish, no eggs, but milk products are allowed and encouraged. Beef
is  prohibited, as the cow is considered sacred. Brahmins may have
restrictions on who prepares their  food  and how it is stored.

All types of food can be considered but safety is important while preparing
and serving food to costumer

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8. Which aspects in terms of patient requirements and product availability need to be considered for texture
modification of foods? Which equipment is typically used to prepare and present texture modified
preparations?

Patient Requirements:
Chefs must consider all aspects of the individual diet required by each customer. Due to the complexity
of health-related diets, the advice of supervisors and health professionals is important. A patient may
have a combination of issues such as diabetes and coeliac disease, so it essential that specially prepared
diets is catered for specifically. Appropriate cooking processes are often defined in special diet recipes
and must be followed strictly. Basic principles still apply such as optimum retention of all nutrients and
correct purchasing of
ingredients with a careful eye on their impact on the specific diet Many people on restricted diets feel
some level of frustration or insecurity regarding what they can and cannot eat, so it is important that
you provide an enjoyable experience for the customer, whatever you cook.

Product availability:
With convenience products it is important to check the label to assess the composition of the item and
its impact on the diet, such as the sugar content used in canned foods or juices. When reconstituting a
stock, sauce or soup make sure that you reheat it carefully to achieve the correct consistency and not
burn it so you end up with specks and flavor changes. Also ensure that there is sufficient liquid to get the
correct consistency at the end.

Equipment for the preparation of texture modified preparations

When cooking for these special diets it is essential to follow instructions completely and to clarify
anything you are unsure of with the health professional. For fine textures Paco jets, Thermomixer and
blenders can be used to create very fine purees of ingredients such as fruit pulps and concentrates, fish
and meat paste, puddings, sauces, yoghurts and custards. Mincers, cutters and commercial moulins are
often used for very fine applications.

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9. Provide examples for potential reactions to food allergies or intolerances. What are the consequences of
failing to address special requirements for food allergies, medical conditions or drug-food interactions?
What would be your actions to avoid negligence and meet legal requirements?

Examples of potential reactions from food allergies or intolerances

Diarrohea

Rapid breathing

Sweating

burning sensations on the skin

Consequences of falling to address special requirements:

Technically, they could sue you for damages. For example, if they are allergic to peanuts and they tell
you no peanuts and there are peanuts in the product, then you can be sued for the medical etc. costs. If
it is just a matter of taste, then they can ask for their money back. Depending on the situation, failure to
address special customer requirements could result in civil or criminal action against you and/or your
employer.

Actions to avoid negligence and meet legal requirements:

Manage food preparation and display to prevent cross-contamination from food containing
allergens. When handling foods that contain known allergens, take extra care not to
contaminate other foods or equipment. Ensure thorough hygiene practices to prevent cross-
contamination - this is particularly important when preparing meals for customers with gluten
intolerance: the frying pan may look clean, however traces of flour burnt into the walls of a pan
can have serious implications.

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10. Which major nutrients are provided through the following foods?

a) Bread, cereal, rice, pasta, noodles

Carbohydrates, fibre

b) Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes

Minerals and vitamins

c) Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin

Fibre, potassium, magnesium, and vitamins B6, vitamin C, vitamin K, folic acid, iron and calcium
d) Green vegetables, dried peas, beans and lentils

Dietary fibre, copper, phosphorus and manganese, iron, protein, vitamin B1,, zinc, potassium and

e) Fruit

Carbohydrates and Fibre, Potassium, Folate, Vitamin C, Vitamin A.

11. Which nutrients are the main energy providers for the human body?
What is their general role, nutritional value and how much of each should be included in a healthy diet?
Carbohydrates
General roles: These are the major food source of energy and occur in all plant foods.
Nutritional value: Carbohydrates yield ~16.7 kJ of energy per gram.
Daily requirement: The dietary guidelines recommend that carbohydrates provide 45 to 65 percent of your
daily calorie intake.
Protein

General roles: Proteins are used to build and repair tissue and to produce enzymes, hormones and
antibodies, all essential in regulating body metabolism and protecting against disease.
Nutritional value: Protein yield ~16.7kJ (kilojoules) per gram.
Daily requirement: The DRI (Dietary Reference Intake) is0.8 grams of protein per kilogram of body weight, or
0.36 grams per pound

Fats

General roles: Fats are large, complex molecules made up of carbon, hydrogen and oxygen. Their physical and
physiological properties vary according to their chemical structure
Nutritional value: These are a concentrated source of energy providing ~37.7 kJ per gram.

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Daily requirement: Dietary Guidelines recommends keeping saturated fat to less than 10 percent of calories a
day.

12. What are food additives?

How can additives affect individuals and how can you as a chef identify specific additives in foods?

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities .

To check what additives are in foods, read the label. All food ingredients, including any additives, must be listed on the
label of a food. The ingredients are listed in descending order of ingoing weight. Food additives are grouped into classes
according to their function.

13. Which factors need to be considered when choosing cookery methods to ensure foods maintain maximum
nutritional values or meet dietary requirements?
1. Grilling and roasting result in Maillard browning, which may have some detrimental health effects.
Using olive oil spray on the food item before grilling it or using special grills or pans with non-stick coating
will minimize the amount of fat used as well as reduce excessive browning. Simply cleaning the grill
regularly will prevent excessive caramelization.

2. The method of cookery used can have a large effect on health and nutrition. Some methods of
cookery such as steaming and en papillote are very healthy options, as no fat is used and the maximum
number of vitamins are kept within the items. Boiling vegetables results in vitamins leaching out into the
water, where they are lost.

3. With all protein items consider the fat component. Trim off any excess fat from meat, remove the skin
from chicken either before or after cooking and skim any stocks or just to remove the fat. This can be done
easily by storing the liquid in the cool room overnight and then removing the solidified fat. Whilst fresh
oily fish are beneficial due to the omega 3 fats content, take care with processed goods such as smoked
salmon and tinned sardines.

4. Fresh ingredients in season will provide optimum product, but in some instances the preparation
work involved will make reliance on fresh produce impossible, e.g. large-scale catering in an aged care
facility.

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14. What are the key features of the following lifestyle diets?

Diet Key Features

A  vegan  diet is part of a lifestyle that excludes the

Vegan consumption or use of any products made from
animals.  Vegans  do not eat animal products,
including honey, eggs, gelatin, or dairy. They will
not use clothes, soaps, or other products that are
animal-sourced in any way.

Lacto vegetarian A  lacto-vegetarian  diet includes all plant-based

foods, including fruits, vegetables, grains and
beans, as well as dairy products such as milk,
cheese, butter, goat cheese, goat's milk and any
other products made from these foods such as ice
cream.

Ovo vegetarian The  Ovo-Vegetarian Diet. An  ovo-vegetarian

diet  can include all fruits, vegetables, squashes,
legumes, beans, and grains such as rice, quinoa,
and barley; all seeds, spices and fresh herbs, eggs
and products containing eggs such as egg whites,
mayonnaise, egg noodles and some baked goods.

Ovo-lacto vegetarian An  ovo-lacto vegetarian  or  lacto-ovo vegetarian  is

a  vegetarian  who consumes some animal products,
such as eggs and dairy. Unlike pescatarians, they
do not consume fish or other seafood.

Pesco vegetarian  a  pescatarian  is someone who chooses to eat

a  vegetarian  diet, but who also eats fish and other
seafood. It's a largely plant-based diet of whole
grains, nuts, legumes, produce and healthy fats,
with seafood playing a  key  role as a  main  protein
source.

Semi vegetarian A  semi-vegetarian diet (SVD), also called

a  flexitarian  diet,semi vegetarian is one that
is  plant-based  or with the occasional inclusion
of  meat. In 2003, the  American Dialect
Society  voted  flexitarian  as the year's most useful

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 word. Flexitarian  is a  portmanteau  of the
words  flexible  and  vegetarian, signifying its
followers' less strict diet pattern when compared to
other vegetarian pattern diets

15. How do storage and part processing affect the nutritional values of fresh fruit and vegetables?
With few exceptions, nutrient levels and/or their bioavailability are reduced in foods following harvest,
slaughter, or collection. Rate of these losses is usually attenuated by reducing temperature of storage. Initial
heat processing to the point of enzyme inactivation, or to the point of microbial sterilization, “stabilizes” the
food so that it does not “spoil” but at the same time causes a greater initial reduction in certain nutrients, and
a more gradual reduction with extended storage. Initial heat processing and mechanical treatments may also
release nutrients so that they become more available, but once released, they are also subject to losses unless
stored at low temperatures.

16. Which nutritional requirements need to be considered for the following customer groups?

Customer Group Needs

Girls during adolescence/women during
menstruation
Increased need for iron/double intake
requirements of iron during menstruation

Pregnancy and during lactation Increased caloric intake depending on stage

of pregnancy, additional requirement for iron,
zinc and folate (the latter particularl during the
earlier stages)
Athletes
May require increased levels of iron Dietary
requirements vary according to type of sport and
performance level; a diet high in carbohydrates
may be preferred during endurance sport events.
Defence Force Personnel
May require high protein and low, healthy fats in
their food to supply energy needs May need
variation to standard ration packs when in the
field Require sufficient vitamins in their diet.

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 Vegetarian diets
People with Disabilities
Institution-based Catering
People living in remote regions
People affected by disaster or environmental
extremes
ensure all essential amino acids are included,
protein from diverse plant sources – legumes,
nuts, cereals or dairy (if consumed) as well as soy
products should be eaten.
This is a broad category and there is aspectrum
of requirements. Requirements vary from
sensory modified or chopped up foods for ease
of handling, to specific requirements such as
feeding through a gastric or nasal tube. The
disability may also affect the ability to digest
proteins, yeast or certain bacteria. Artificial
flavors and colors can also affect individuals
negatively and careful study of labels is essential.
Confer with the appropriate health professional
to develop adetailed written care plan, e.g. to
increase the amount of B vitamins in the diet.
People who rely on institutions such as
schools, hospitals, aged care facilities and
army barracks usually have particular dietary
requirements, whether that is health related or
simply a balanced, energy-filled diet. An
increasingly important type of institution-based
catering is in aged care facilities. As seniors can
prefer more traditional food this should be
considered when developing menu items. In
general, many elderly people prefer softer
textures and foods cooked by using traditional
moist cookery methods (stewing, boiling,
braising, poaching and steaming). They also
often avoid food items with small seeds or nuts
as this can cause discomfort, particularly with
dentures
Availability of fresh produce is limited,
particularly fruit and vegetables Aboriginal and
Torres Strait Island people may supplement
purchased food with traditional hunted and
foraged foods Consumption of bush foods
should be supported and encouraged.
Often psychological trauma associated with
disaster events can have lasting health
consequences.
Chefs need to be aware that these people may
be immune-compromised or have other issues
affecting their overall health which would need

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 to be taken into consideration. In the
immediate aftermath of such an event, you
should work with health professionals to
ensure any prepared meals account for the
dietary requirements.

17. Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each
commodity based on the net cost per Kg and the portion size per kg provided.
List the formulas or working steps you have used for the asparagus and the Sirloin Calculations in the table.

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $

Vegetables

Zucchini 2.95 16% 0.840 3.51 0.100 0.35

Broccoli 4.85 24% 0.760 6.38 0.100 0.64

Carrots 1.40 16% 0.840 1.67 0.100 0.17

Asparagus 11.30 22% 0.780 14.49 0.100 0.74

Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63

Spinach 10.60 18% 0.820 12.93 0.100 1.29

Onions 2.45 14% 0.860 2.85 0.050 0.14

Meat

Sirloin 16.80 26% 0.740 22.70 0.280 6.36

Loin of Pork 14.80 14% 17.21

0.860 0.250 4.30

Leg of Lamb 8.90 27% 0.730 12.19 0.250 3.05

Formulas/Calculation steps – Asparagus:

Asparagus net yield/kg

1000g=$11.30
22% of 1000g
= 1000x22/100
=220g
Therefore, 1000g(asparagus)-220g(trimmings)
=780g

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 For net portion cost:
Net cost/kg*Portion/kg
=3.51*0.100
=0.35

Formulas/Calculation steps – Sirloin:

Sirloin net yield/kg

1000g=$16.80
26% of 1000g
= 1000x26/100
=260g
Therefore,
1000g(sirloin)-260g(trimmings)
=740g

For net portion cost:

Net cost/kg*Portion/kg
=22.70*0.280
=$6.36

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18. Provide an overview of the following contemporary dietary trends and provide an example for potential
impacts each of these may have on health or nutritional balance.
Diet Description
Cabbage Soup Diet
It involves eating only cabbage
soup for a week
Lemon Detox
For a given period no food is eaten
and only a mixture of lemon juice,
salt, water and possible herbal
teas are consumed. This
supposedly removes toxins in the
body.
Macrobiotic Diet
This diet has its roots in Japan and
consisted of only eating brown rice
and water. The diet has now been
slightly amended focusing on high
fibre, low fat and no animal food
Raw Food Diet
75% of all food consumed is raw
food, as the diet logic says that
cooking destroys enzymes
Stone Age Diet
It is also referred to as
Palaeolithic or Paleo diet,
Caveman diet or pre-historic diet.
The diet includes products that
were available
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Issues
While causing weight loss it leads
to an imbalance of nutrients
It leads to weight loss but the lack
of nutrients affects the body and
often leads to excessive gain once
the diet is finished
It leads to low iron, calcium and
protein intake plus a lack of trace
elements and if done for an
extended time period can lead to
osteoporosis
Eating raw food is fine in most
circumstances but the key focus
has to be on balancing nutrients
which is difficult with this diet
The shortfall in carbohydrates can
lead to nutrient deficiencies and
there is no scientific basis to the
claims made by the diet.
Additionally, the animals and
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 to caveman, i.e. meat, seafood, food that we consume nowadays
root vegetables that can be are quite different from the food
eaten raw, fruits, nuts and sources of the past
natural sugars. It excludes all
grains, refined sugars, yeast,
alcohol, dairy products,
processed meats and salt

19. Provide 3 methodsyou can employ to obtain feedback on dietary menus and customer satisfaction:

1. Direct feedback from customers

2. Review within the organization

3. Questionnaires

20. List the 2 most important aspects in terms of feedback which must be considered when evaluating the
success of a menu or dish:

1. Adequacy of the menu for the dietary needs of all concerned

2. Satisfaction or enjoyment of the dishes by customers

21. What is the importance of health professional when seeking feedback on dietary menus? Whom could this
include?

Health professionals  play a central and critical  role  in improving access and quality  health care  for
the population. They provide essential services that promote  health, prevent diseases and
deliver health care services to individuals, families and communities based on the primary  health
care approach. They will provide insights on the appeal of the dishes to clients or patients as they

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often have a closer relationship. Doctors and nurses may also supply specific feedback based on the
medical needs of the individual.

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