I.

Based on Reading material week 3:

 List 10 appropriate seasonings that may be used in place of salt

1. Garlic
2. Lemon juice or zest
3. Ground black pepper
4. Dried onion or onion powder
5. Nutritional yeast
6. Rosemary
7. Ginger
8. Coriander
9. Apple cider vinegar
10. Smoked paprika

II. Based on Reading material week 4:

Answer the following questions substantially.

1. Who are qualified to provide dietary instructions?

Registered Dietitian

Dietitians offer advice on eating to help people improve their health and wellbeing. Dietitians provide
food and nutrition information, and support people to improve their health. They provide advice on
nutrition-related matters. Dietitians are qualified professionals with the skills to provide expert nutrition
and dietary advice. They translate the latest scientific information into practical advice about what to
eat. Dietitians have university qualifications gained from courses accredited by the Dietitians Association
of Australia (DAA). They keep up to date with new training and education, and meet the DAA’s
guidelines for evidence-based practice.

2. What are the preliminary data needed for dietary instructions?

The preliminary data that is needed for dietary instructions are surveys which means cross-sectional
evaluations of selected population groups; conducted to generate baseline nutritional data, to learn
overall nutrition status, and to identify subgroups at nutritional risk, Second would be surveillance
continuous monitoring of the nutritional status of selected population groups (e.g., at-risk groups) for an
extended period of time; conducted to identify possible causes of malnutrition and Lastly is screening it
is the comparison of individuals’ parameters of nutritional status with predetermined standards;
conducted to identify malnourished individuals requiring nutritional intervention.
 3. What are the mechanics of menu planning?

1. Plan ahead, but not too far ahead.

Typical menu-planning advice is to plan for a week of meals and shop accordingly, but that doesn’t work
for everyone. Here’s another way to think about it: Make a plan based on the meals you will eat at home
between now and your next shopping trip. Even if you shop daily, the important part is to have a plan in
place before you walk into the grocery store.

 2. Shop your fridge and cupboards first.

When planning meals, make a list at what you already have in the fridge, freezer or cupboard that needs
to be used up.

One way to keep track of what’s already on hand is to keep a kitchen inventory by making a list of
what’s in your refrigerator, pantry and freezer. Keep the lists handy and up-to-date, and you’ll be less
likely to lose track of items on high shelves or deep in the freezer. Use our kitchen inventory
templates or just a pen and paper.

TAKE THE CHALLENGE: Learn easy ways to waste less food and save money.

3. Plan your menu around your weekly activities.

Be realistic about what you can accomplish. Plan quick, easy meals for busy nights, and save the creative
menus for nights when you’ll have the time and energy to tackle them. 

4. Plan a leftovers night.

Plan an “eat the leftovers” or “smorgasbord” night each week. (Or, store leftovers in lunch-sized
portions so they are ready to go the following morning.) 

5. Use your menu plan to make a shopping list.

Include quantities on your shopping list to avoid overbuying. For fresh items, note how many meals
you’ll make with each. For example: salad greens — enough for two lunches. And — most important —
remember to take your list to the grocery store!

6. Place your menu plan on your fridge.

Post your plan where everyone in the family can see it. It will help keep you on track and prevent other
family members from picking up extras that aren’t in the plan.

4. What is the principle of food preparation and cooking?

 WHAT TO DO BEFORE PREPARING
 ALWAYS wash your hands before and after food preparation. Follow proper hand washing
guidelines. Always wear gloves when handling food.
 ALWAYS wash your hands after handling raw meat, poultry, fish, or eggs.
 Use one cutting board for raw meats, poultry, and fish. Use another one for vegetables, fruits,
and foods that are ready to eat, such as bread.
 Wash cutting boards in hot soapy water or run them through the dishwasher.
 Non-Porous acrylic, plastic, glass, or wood cutting boards can be safely washed in the
dishwasher. Discard cutting boards that are worn or that have a lot of grooves where bacteria
can hide and contaminate food.
 Immediately wipe up spills from raw meat, poultry, and fish using an antibacterial cleanser or a
diluted bleach solution.
 Clean the workspace before and after food preparation using hot soapy water. Clean the
workspace and wash your hands after handling raw meats, poultry, or fish before moving on to
the next step in food preparation.
 Cutting boards and work surfaces can be sanitized using an antibacterial cleanser or a
homemade solution of 1 tablespoon liquid chlorine bleach to 1 gallon of water. Spray solution
onto surface, allow a few minutes to work, rinse, and then let air dry or pat dry with a paper
towel.
 Keep raw meat, poultry, and fish separate from other items in your food cart to avoid juices
contaminating other food. Place these items in plastic bags separate from other food.
 When storing raw meat, poultry, and fish in the refrigerator, place them in containers or on a
dish to prevent juices from dripping on other foods. Store these items on the lowest shelf in the
refrigerator to prevent dripping from higher shelves onto food stored on lower shelves.
 Your clothes and apron should always be clean.
 Avoid coughing or sneezing during food preparation. If you cough or sneeze, step away from the
food preparation area and wash your hands immediately afterwards.
 Use clean dishes, bowls, pots, and dish towels.
 Use hot, soapy water to wash dishes.
 Never taste food and stir food with the same spoon. If you need to taste food, or the patient
would like to taste the food during food preparation, use a clean spoon to remove some from
the pot or pan, and then discard that spoon into the sink to be washed.
 Hot foods can be placed in the refrigerator immediately. Do not let them sit on the stove or
counter for several hours. This encourages bacteria to multiply.
 NEVER use a damaged can or a can that is bulging or dented. It could be spoiled and you risk
food poisoning.
 Do not eat raw eggs or use eggs that have cracks in them. Never undercook eggs. You risk
salmonella if you do so. Store eggs in their original container in the refrigerator.
 Use a food thermometer to ensure that meat is cooked to the proper doneness.
 When using a microwave, rotate the dish while cooking to avoid cold spots where bacteria may
live and multiply.
 When reheating food, bring it up to proper temperature. Sauces, gravies, and soups should be
brought to a rolling boil before eating.
 NEVER use foods that are moldy or have a bad smell to them.
 Keep hot foods hot (above 140 degrees F).
 Keep cold foods cold (at or below 40 degrees F).
 Do not refreeze food that has already been frozen.
 Always use food within the recommended time and by the expiration date. When in doubt, do
not use it and ask a supervisor for guidance.

Preparation
 Choose a variety of foods to keep it interesting.
 Choose foods that are low in fat, low in saturated fat, and low in cholesterol
 Select lean meats, fish, and poultry. Avoid fatty cuts of meats. Remove the skin from poultry to
reduce fat.
 Use sugar and salt in moderation.
 Herbs and spices can be used to help flavor food and according to the patient’s preferences.
 Choose plenty of fruit, vegetable, and grain products for snacks and meals.
 Avoid frying foods as this adds extra calories, fat, and cholesterol.
 Steam vegetables to maintain the most flavor and nutrition.
 Bake, broil, or microwave foods rather than frying or sautéing in butter or oil.
 Avoid convenience foods such as those that are pre-made or prepackaged. When foods are
prepared fresh, you always know the ingredients and there will be less preservatives, sodium,
fat, and calories.