SITHKOP004 | Research Report Template

Research report

a. Culinary characteristics and ingredients of special, cultural and religious diets

Complete the following table by providing a brief description of each diet or regime, the health or other implication of failing to address the special
requirement, and one suitable adjustment, replacement or substitute ingredient.

Diet/regime Description Health/other implications of Adjustment/replacement/

failing to address special substitute ingredient
requirements
System use to identify foods that’s the person is intolerant of and Use gluten free oats, brown
Elimination Food Allergies
Remover those foods from the diet and reintroduced one at a time.
diet rice
It is consuming locally and organically grown foods like whole Nuts, vegetable soup and
Macrobiotic Obesity, Heart disease
grains , vegetables , beans etc.
diet beans
A diet that has less than 0.5 gm fats in a serving. The low fat food High cholesterol, Hear
Fat-free/low Fat free fruits and
must have 3G of fat or less per serving.
fat disease vegetables
This diet includes intake of food in the form of fluids only. It May cause health risk to
Fluids only Fully blended foods
requires fluids such as water broth and plain gelatin that are easily Person. Example: May
digestible. choke on foods.
A diet that does not contain gluten related products. If the person Celiac Disease, fatigue, Use products that don’t
Gluten free
Diagnosed with coeliac disease they should consume food that is Diarrhea. contain gluten
gluten free.
Halal diet is an Islamic dietary law that defines which food is halal Religious issue, this may Use alcohol and pig free
Halal
And permitted to be eaten. A food prepared according to the Islamic cause Islamic customer products
principles of cooking Dissatisfaction.
A diet that incorporates more amount of carbohydrates. High carb Digestion issues, may More use of sugars, rice,
High
carbohydrate/ provides the body with glucose. Low carb is limited intake of cause low sugar grains and pasta
carbohydrate. And below 130G of carbs intake a day.
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Diet/regime Description Health/other implications of Adjustment/replacement/

failing to address special substitute ingredient
requirements

low
carbohydrate
Food that generate more energy on digestion. Low energy diets are More use of sugars and
High or low Poor digestion
diets that contain less than 800Kcal per day that allows essential fatty products
energy (high
nutritional Requirements.
or low
kilojoule)
A diet that incorporates more amount of proteins. High protein diet
High or low Poor growth Use more meaty products
have more saturated fat and low carbohydrates. Example beef,
protein
chicken, pork etc.
A diet that incorporates more amount of fibres, for example plants, Poor digestion,
High fibre Use more fruits
fruit, wholegrain etc. and it helps to keep digestive system healthy constipation
A diet that includes mostly vegetable and no or less animal driven
Hindu Religious issue More vegetables
products
A diet that obey the rules of old Jewish laws and culture. Kosher Use foods prepared
Kosher Religious issue
foods are Jewish dietary regulation of kashrut. That is derived from according to the Jewish law
leviticus and Deuteronomy.
Diet where you use only milk and eggs from animals. This is
Lacto ovo Religious issues No meat and no sea food
vegetarian diet but still consume animal products such as eggs and
dairy. But seafood are avoided.
This diet is choosing healthier fats and limit total fat and saturated Uric acid and cholesterol
Low Fat free products
fat, by adding lot of fruits and vegetables, eat fish that has high
cholesterol issue
omega.
Low gluten A diet that contains less or no amount of gluten Allergies Using gluten free flours
Hypokalemia or Foods that are high or low
Modified Changing foods to meet the requirements of potassium and sodium
in
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Diet/regime Description Health/other implications of Adjustment/replacement/

failing to address special substitute ingredient
requirements

sodium or hyperkalemia sodium and potassium

potassium
A diet that uses properly selected foods with a suitable consistency. May cause kidney
Modified Completed blended foods,
It contains carefully selected food that can easily be chewed and failure, Heart failure.
texture
managed by a person with dysphasia.
A condition, in which body is not able to produce or use insulin, May cause eating Foods that are low in
Diabetic
Restricts all the foods that contain added sugar and fruits that have problems to people who carbohydrates, Pureed
(type 1 and
natural sugars such as pears, carrots etc. has dysphagia. breads, smooth puddings,
type 2)/low
pureed meats
sugar/sugar
free
A diet where only vegetables and fruits are consumed but no meat. Religious issues, Only vegetable and fruit
Vegan
Vegan diet is generally plant based diet that avoid all animal foods. Digestive system breaks dishes
down, kidney failure.
Failing to provide vegan Only vegetable and fruit
Vegetarian Diet where only vegetables and fruits are consumed but no meat.
diet dishes

b. Drug-food interactions, food allergies, food intolerances and cultural 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 Drug food interaction may occur when food and medicine interfere with one another. 1. Alcohol + Stimulants.
interaction

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2. Grapefruit + Statins.

Food It is an abnormal response of the food to immune system. 1. Peanuts allergy

allergy
2.
It is digestive problems that occur after eating certain foods. It is an issue when the body
Food 1. Gluten intolerance
intolerance is not able to digest the food properly.
2. Lactose intolerance

Cultural 1. Halal food

and 2. Vegetarian diet
religious Each religion and culture has its own food requirements.
dietary
sanctions

c. 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 during a busy weekend lunch service. At the time Health consequences
reaction of ordering, they clearly state that they have an allergy to eggs and egg products and check that
Allergic reactions
the cake that they are ordering is egg-free as advertised on the menu. The waiter assures the
customer that it is. When the waiter takes the order through to the kitchen, they are careful to
communicate to the kitchen staff that the customer has an egg allergy and they write the allergy Legal consequences
carefully on the docket. However, when the cake is served, a sauce containing egg protein is
Fines, imprisonment
added to the plate and it is served to the customer. The customer suffers an allergic reaction
requiring hospitalisation.

Anaphylaxi A resident in an aged care facility has a known allergy to tree nuts causing anaphylaxis. The Health consequences

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s allergy is clearly recorded in the resident’s medical records, in meal plans and as required by all Swelling on face and body
of the legislation. However, there is a change to an ingredient in one of the sauces used in a
standard recipe which is not picked up when stock is delivered. The resident unfortunately Legal consequences
consumes a tiny amount of the sauce, suffers an anaphylactic reaction and passes away as a Fines, imprisonment
result.

Food A person with a food intolerance to lactose is eating at a new restaurant. They forget to advise Health consequences
intolerance the staff about their dietary issue and, when the meal is brought to the table, they notice that it
has been topped with cheese. The addition of cheese wasn’t described on the menu. They then Poor digestion
advise the staff they have a lactose intolerance and ask them to return the dish to the kitchen and
prepare a new one. When the dish comes back to the table, the customer assumes that it is safe
for them to eat. The next day, they suffer dietary symptoms similar to having eaten lactose and Legal consequences
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
Fines, imprisonment
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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d. Main customer groups that have special dietary requirements

Complete the following table by providing a brief explanation (one or two sentences) as to the type of special dietary requirements that each of the following
groups might have.

Group Possible special dietary requirement/s

Adolescents Nutritious diet with less oil and spices

Athletes High energy foods

Children Balanced diet

Defence forces More energy foods

Elderly Soft and modified foods

Health care High carbohydrate foods

Ill or injured Energy giving foods

Infants Healthy foods

International tourists Allergies to food

Nutritional and energy requirements High energy foods

due to physical condition

People in areas affected by disaster High calorie foods

or environmental extremes

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People from different socioeconomic Cultural requirements

groups

People in remote areas High protein foods

Those with weight problems Low fat and low carbohydrates

(underweight/overweight/obese)

e. Nutrients and their food sources

List two food sources for each of the following nutrients

Nutrient Food source

Potassium Potatoes, banana, mushrooms

Vitamin C Oranges, lemon, citrus fruits

Protein Meat and meat products

Iron Beans, lentils, tofu

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f. Principles of nutrition
Provide brief answers (one or two sentences) to the following questions.

Question Answer

Describe two factors which can Religion, culture

influence food choice.

List the nine potential allergens Soy, sesame, wheat, shellfish, fish, eggs, milk, nuts, peanuts
which must be highlighted on food
labels in Australia

Describe the role and implications of It gives color, taste, aesthetic quality and preservation to the food.
using food additives and
preservatives

Describe two potential health It increases nutritional value

implications of food choices
It can cause allergic reactions

Describe the role of good nutrition in It increase good cholesterol and reduces the amount of triglycerides. It reduces the chances of blood
avoiding dietary disease pressure, Diabetes, metabolic syndrome, stroke and heart attack.

Compare the effects of boiling and They increase the level of Beta Carotene.
steaming on the nutritional value of
carrots

Briefly summarise the five Australian
Dietary Guidelines. How can they
help guide your menu planning?
Follow a strong eating guide throughout the life
Focus on amount, nutrients and variety
Reduce the calories taken from saturated fats and sugars
Switch to improved beverages and food choices

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Sustain good eating patterns for all.

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