SITHCCC018 Prepare Food to Meet Special

Dietary Requirements
Assessment 3 – Written Assessment (A)

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 1 What is a Vegan?

A vegan (strict vegetarian) does not consume meat, dairy products, eggs, honey, or any product
derived from an animal. A vegan diet can (and should) be full of a wide variety of delicious, nutritious
foods, including vegetables, grains, nuts, legumes, seeds, and fruits. Vegans do not wear leather,
fur, silk, or wool. Many refuse to use products that are made with animal ingredients, products that
are filtered using animal parts (such as some wines, beers, and white sugars), and products that
have been tested on animals

2 What's the difference between a 'Vegan' and 'Vegetarian'?

Vegans and vegetarians choose not to eat meat. However, veganism is stricter and also prohibits
dairy, eggs, honey, and any other items that derive from animal products, such as leather and silk.

3 What is Kosher food?

Kosher food is any food or beverage that Jewish dietary laws allow a person to eat. It isn’t a style of
cooking. Keeping kosher is much more complex than that. Rules are the foundation of kosher food.
Rooted in history and religion, each law is specific about what types of food you can and can't eat.
The laws are also strict about the way you prepare, process, and inspect food if you're going to call it
kosher.

4 Define the following terms:

Hechsher is a rabbinical endorsement or certification especially of food products

Hechsher
that conform with traditional Jewish dietary laws

Parve is the Yiddish term that refers to foods that contain no meat or dairy
Parve
ingredients.
 Mashgiach is a supervisor authorized to inspect meat stores, bakeries, public
kitchens, and commissaries to ensure adherence to orthodox Jewish ritual
Mashgiach cleanliness

Chalav Yisrael is a type of milk. in addition, for milk of a kosher animal to be

considered kosher, Jewish law requires that a mashgiach (supervisor) be present
Chalav Yisrael
from the beginning of the milking to the end of processing to ensure that only
milk from kosher animals is used

A lacto-ovo-vegetarian diet excludes meat, poultry, and fish but includes eggs
and dairy products. People commonly refer to this dietary pattern simply as a
vegetarian diet.
Lacto-Ovo Diet
The word “lacto” refers to milk, and “ovo” refers to eggs. Similarly, someone
could choose to follow a lacto-vegetarian diet, excluding eggs but consuming
milk.

A high fiber diet is a diet which contains a lot of fibre, supposed to help keep your
digestive system healthy
High Fibre Diet
A high fiber diet refers to a diet that meets or exceeds the Dietary Reference
Intake (DRI) for dietary fiber set by the United States Institute of Medicine (IOM).

A high fiber diet is a diet which contains "fat-free" foods must have less than 0.5
gram of fat per serving and "low-fat" foods must have 3 grams of fat or less per
Fat-Free Diet serving and "reduced-fat" foods must have at least 25% less fat than regular
versions of those foods and "light" foods must have either 1/3 fewer calories or
50% less fat.

In an elimination diet, a food or group of foods is removed from a persons diet for
a set period of time. This helps to determine whether specific foods or
ingredients in foods contribute to symptoms. Diets are individualized based on
Elimination Diet
each patients history, eating patterns, and overall symptom picture. Elimination
diets are, in essence, controlled experiments that focus on changing a single
dietary variable at a time.
 Texture modification is when food is mashed or pureed to make it safer to eat.
Modified When people have problems with swallowing, or controlling food within their
Texture Diet mouth, they may require a texture modified diet to reduce the risk of choking or
aspiration (food or fluid going into the airway).

In your own words, thoroughly answer the following:

5
(a) Define Halal?
(b) What are the different mise en place requirements for halal food?

a) Halal : This is an Arabic term which means permissible or lawful in Islam. In reference to food,
it is the Islamic dietary standard, as prescribed in the Shari’ah (Islamic Law).
b) Halal cooking is cooking without the use of haram, or impermissible, ingredients according to
Islamic dietary guidelines. That means abstaining from the use of alcohol and pork or from
things which contain the by-products of those. There are other impressible ingredients such
as blood and predatory animals with fangs, but since they aren’t commonly eaten in this part
of the world, they are rarely mentioned in discussion surrounding halal cooking.

6 What is Hinduism and what are their dietary guidelines and restrictions?

Hinduism - It is a natural religion, meaning its philosophies and practices are considered universally
accessible through sincere study, reason, and experience apart from special revelation. Hinduism is
also an indigenous religion made up of a diverse family of philosophies and traditions that have been
practiced primarily throughout Asia for thousands of years.
Diet in Hinduism signifies the diverse traditions found across the Indian subcontinent. Hindu
scriptures promote a vegetarian dietary ideal based on the concept of ahimsa—non-violence and
compassion towards all beings. According to a Pew Research Center survey, 44% of Hindus say
they are vegetarian

7 According to the Australian guide to healthy eating, what are the 5 food groups?
 The 5 Food Groups:
1. Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
2. Vegetables and legumes/beans
3. Fruit
4. Milk, yoghurt, cheese and/or other alternatives, mostly reduced fat
5. Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans.

Why is food variety good for one’s health?

8
Explain your answer thoroughly:

It is well known that a healthy diet can help reduce disease risks that are related to overweight or
obesity – such as some cancers, cardiovascular disease and diabetes. As part of a healthy diet,
experts around the world advise people to consume a variety of foods.
One reason food variety is included in recommendations is because different foods have different
nutrients. Eating a varied diet can benefit our health by reducing risks associated with malnutrition,
which happens when we don’t get the right amount of nutrients from our diet. Malnutrition can cause
weak muscles, decrease mobility, increase illness, and lead to breathing problems, among other
symptoms.

Answer the following questions thoroughly:

(a) What are carbohydrates?
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(b) How would you follow a high carbohydrate diet and who would this be suited for?
(c) How would you follow a low carbohydrate diet and who would this be suited for?
 a) Carbohydrates (also called carbs) are a type of macronutrient found in certain foods and

drinks. Carbohydrates — fiber, starches and sugars — are essential food nutrients that your
body turns into glucose to give you the energy to function. Complex carbs in fruits, vegetables
and whole-grain products are less likely to spike blood sugar than simple carbs (sugars).
Low-carb diets like keto can be high in fats.
High carbohydrate diets contain a greater intake of these vitamins: A, C, foliate, carotene,
calcium, iron, magnesium but a lower intake of zinc, sodium, B12.
For athletes, a high-carb diet is needed in order to sustain the daily demands of training and
exercise. While the needs will vary based on the individual and the type of exercise or sports
they engage in, carbs will always make up a majority of calories.
b) Low carb diets is that they are very low in calories, which is the basis behind weight loss with
this program. Two very popular diets on the market today, the Atkins and the Zone diet, both
use low calorie and low carb foods. This can be a good thing, as long as you keep your
calorie intake to a minimum of 1300 per day for women and 1700 per day for men. You
should also take a fiber supplement.
A low-carb diet is generally used for weight loss. Some low-carb diets may have health
benefits beyond weight loss, such as lowering your risk of type 2 diabetes and metabolic
syndrome.

10 How can you assist people in following a low carbohydrate diet?

A healthy low-carb diet should have:

- A strong instake of vegetables
- Include healthy, natural sources of fat
- A moderate amount of protein
- Low in starchy and sugary foods
- Low or very low in fruit
- Very little or no processed food
 Define the following:
(a) Saturated Fats? Then list health benefits (Pros and cons) and where they’re found?
11 (b) Mono-Unsaturated Fats? Then list health benefits (Pros and cons) & where they’re
found?
(c) Polyunsaturated Fats? Then list health benefits (Pros and cons) & where they’re found?

(a) Saturated fat is a type of dietary fat. It is one of the unhealthy fats, along with trans fat. These
fats are most often solid at room temperature. Foods like butter, palm and coconut oils,
cheese, and red meat have high amounts of saturated fat.
Heart disease risk. Your body needs healthy fats for energy and other functions. But too
much saturated fat can cause cholesterol to build up in your arteries (blood vessels).
Saturated fats raise your LDL (bad) cholesterol. High LDL cholesterol increases your risk for
heart disease and stroke.
Weight gain. Many high-fat foods such as pizza, baked goods, and fried foods have a lot of
saturated fat. Eating too much fat can add extra calories to your diet and cause you to gain
weight. All fats contain 9 calories per gram of fat. This is more than twice the amount found in
carbohydrates and protein.

(b) Monounsaturated fat is a type of dietary fat. It is one of the healthy fats, along with
polyunsaturated fat. Monounsaturated fats are liquid at room temperature but start to harden
when chilled.
They can help lower your LDL (bad) cholesterol level. Cholesterol is a soft, waxy substance
that can cause clogged, or blocked, arteries (blood vessels). Keeping your LDL level low
reduces your risk for heart disease and stroke.
Monounsaturated fats help develop and maintain your cells.
(c) Polyunsaturated fat is a type of dietary fat. It is one of the healthy fats, along with
monounsaturated fat. Polyunsaturated fat is found in plant and animal foods, such as
salmon, vegetable oils, and some nuts and seeds.
Polyunsaturated fats can help lower your LDL (bad) cholesterol. Cholesterol is a soft, waxy
substance that can cause clogged or blocked arteries (blood vessels). Having low LDL
cholesterol reduces your risk for heart disease. Polyunsaturated fats include omega-3 and
omega-6 fats. These are essential fatty acids that the body needs for brain function and cell
growth.
12 Define trans fatty acid, and the effect it has on one’s health?

Trans-fatty acids are manufactured fats created during a process called hydrogenation, which is
aimed at stabilizing polyunsaturated oils to prevent them from becoming rancid and to keep them
solid at room temperature. They may be particularly dangerous for heart health and may pose a risk
for certain cancers. Hydrogenated fats are used in stick margarine, fast foods, commercial baked
goods (donuts, cookies, crackers), and fried foods.
Cardiovascular disease risk:
- Trans fats raise your LDL (bad) cholesterol.
- They lower your HDL (good) cholesterol.
- High LDL along with low HDL levels can cause cholesterol to build up in your arteries (blood
vessels). This increases your risk for heart disease and stroke.
Weight gain and diabetes risk:
- Many high-fat foods such as baked goods and fried foods have a lot of trans fat.
- Like all fats, trans fat contains 9 calories per gram. Consuming a lot of fat can lead to
unwanted weight gain. Excess weight increases the risk for diabetes, heart disease, and
other health problems.

13 List the 2 categories of polyunsaturated fats, and where they are found?

Polyunsaturated fats include omega-3 and omega-6 fats. These are essential fatty acids that the
body needs for brain function and cell growth. Our bodies do not make essential fatty acids, so you
must get them from food.
You can find omega-3s in pine nuts, walnuts, flax and sunflower seeds — but these give a less active
form of the fat than fish do. Fatty fish, such as salmon, boast the most omega-3s, whereas fish with a
lower fat content, such as trout and bass, harbor lower levels
Plant-based oils are high in omega-6 fatty acids — with the exception of coconut and palm oil, which
contain a high percentage of saturated fats and are solid at room temperature.

14 Lit 6 benefits of omega-3 fats?

1. benefit depression and anxiety

2. improve eye health

3. promote brain health during pregnancy and early life

4. improve risk factors for heart disease

5. reduce symptoms of ADHD in children

6. reduce symptoms of metabolic syndrome

15 List the 5 animal products where cholesterol is found?

1. Eggs - Eggs are one of the most nutritious foods you can eat. They also happen to be high in
cholesterol, with 1 large egg (50 grams) delivering 207 mg of cholesterol
2.Cheese - A single slice (22 grams) of Swiss cheese provides around 20 mg of cholesterol
3.Shellfish — including clams, crab and shrimp — are an excellent source of protein, B vitamins, iron
and selenium
4.Sardines - In addition to being loaded with nutrients, sardines are a tasty and convenient protein
source you can add to a wide variety of dishes.
5.Shrimp - Despite being a low-fat food, shrimp are surprisingly high in cholesterol. A single 4-ounce
serving of shrimp has 170 milligrams of cholesterol
6.Organ Meats - Organ meats such as liver are known to be rich in vitamins and nutrients. While this
makes them an excellent part of many diets, they aren’t a great choice for people trying to reduce
their cholesterol. A 3-ounce serving of beef liver, for example, contains 333 milligrams of cholesterol.

16 What is dietary fibre and where is it found?

Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which
includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums,
mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts,
fruits and vegetables have a positive effect on health since their consumption has been related to
decreased incidence of several diseases
Good sources of soluble fibre include:
- fruit and vegetables
- oat bran, barley, seed husks, flaxseed, psyllium
- legumes – dried beans, lentils, peas
- soy milk and soy products.

17 List 4 disorders that can arise from a low fibre diet?

1.Digestive problems, like constipation and irregular bowel movements, can disrupt your normal
health due to the absence of fibre in your meals. Acute constipation can result in bloating and pain in
the gastrointestinal tract.

2.Diarrhoea or loose motion is another disorder that you may suffer from due to the lack of enough
fibre in your daily diet. If there is no fibre in your food, the excess liquid formed in the digestive tract
will not be absorbed, leading to this disorder.

3.Most fibre-rich foods contain antioxidants that can fight inflammation in the body. Thus, it will be
difficult to cure inflammation caused by several ailments if we do not consume enough fibre.

4.Obesity is another physical disorder credited to the deficiency of fibre in everyday meals. These
fibre-rich foods do not add calories and fat to our body while fulfilling our appetites, without which we
tend to grow overweight.

18 What is soluble fibre and where is it found?

Soluble fiber attracts water and turns to gel during digestion. This slows digestion. Soluble fiber is
found in oat bran, barley, nuts, seeds, beans, lentils, peas, and some fruits and vegetables. It is also
found in psyllium, a common fiber supplement. Some types of soluble fiber may help lower risk of
heart disease.

19 Why are fruit and vegetables an important part of one’s daily food intake?
Fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and
potassium.They're an excellent source of dietary fibre, which can help to maintain a healthy gut and
prevent constipation and other digestion problems. A diet high in fibre can also reduce your risk of
bowel cancer. They can help to reduce your risk of heart disease, stroke and some types of cancer.
Fruit and vegetables contribute to a healthy, balanced diet.

20 What are legumes, and what are the benefit (s) of consuming them? Provide examples:

Legumes belong to the Fabaceae or Leguminosae family. According to Harvard T.H. Chan School of
Public Health, the terms “legumes,” “pulses,” and “beans” are sometimes used interchangeably, but
legumes technically refer to the entire plant (including the leaves, stems, and pods) while a pulse is
the edible seed (such as beans, peas, or lentils).
Legumes are a great source of fiber and may help you have regular bowel movements. Just 1 cup
(240 mL) of cooked black beans will give you 15 grams (g) of fiber, which is over half the
recommended daily amount for adults.
Legumes are packed with nutrients. They are low in calories, but their fiber and protein make you feel
full. The body uses the carbohydrates in legumes slowly, providing steady energy for the body, brain,
and nervous system. Eating more legumes as part of a healthy diet can help lower blood sugar and
blood pressure.
Beans and legumes contain antioxidants that help prevent cell damage and fight disease and aging.
The fiber and other nutrients benefit the digestive system and may even help prevent digestive
cancers.

What are antioxidants? And what is the importance of consuming antioxidants in our diets?
21
Explain your answers thoroughly:
Antioxidants are molecules that fight free radicals in your body. Free radicals are compounds that
can cause harm if their levels become too high in your body. They’re linked to multiple illnesses,
including diabetes, heart disease, and cancer. However, antioxidants are also found in food,
especially in fruits, vegetables, and other plant-based, whole foods. Several vitamins, such as
vitamins E and C, are effective antioxidants. Antioxidant preservatives also play a crucial role in food
production by increasing shelf life.
Oxidative stress is a form of physiological stress caused by an imbalance between the production
and accumulation of oxygen-reactive species in the cells and tissue. This can result in a gap in a
system’s ability to detoxify reactive products. While this may seem abstract, research shows that
oxidative stress can be responsible for the onset of diseases like cancer, diabetes, metabolic
disorders, atherosclerosis and cardiovascular diseases. By consuming antioxidants you can prevent
that state of oxidative stress, which can set you up for success in many areas of your health.

Most of the disease-prevention capabilities associated with antioxidants are also related to oxidative
stress. A report in Research in Pharmaceutical Sciences (opens in new tab)shows that by reducing
oxidative stress, antioxidants can support normal cellular function and offer additional protection
against diseases. Antioxidants have been linked to lower rates of cancer, tumors, diabetes,
atherosclerosis, cardiovascular diseases and metabolic disorders in many cases. Although research
is ongoing, the outlook on their impact is positive.

22 List 8 good sources of antioxidants:

1. flavonoids – tea, green tea, citrus fruits, red wine, onion and apples
2. isoflavonoids – soybeans, tofu, lentils, peas and milk
3. lycopene – tomatoes, apricots, pink grapefruit and watermelon
4. selenium – seafood, offal, lean meat and whole grains
5. zinc – seafood, lean meat, milk and nuts
6. zoochemicals – red meat, offal and fish. Also derived from the plants that animals eat.

Answer the following:

(a) What is Type 1 Diabetes and how does it develop?
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(b) What is Type 2 Diabetes and what are the risks for developing it?
(c) List 5 foods that you should and shouldn’t consume when you have diabetes?
(a)

Type 1 diabetes was once called insulin-dependent or juvenile diabetes. It usually develops in
children, teens, and young adults, but it can happen at any age.
Type 1 diabetes causes the level of glucose (sugar) in your blood to become too high. It happens
when your body cannot produce enough of a hormone called insulin, which controls blood glucose.
You need to take insulin every day to keep your blood glucose levels under control.

(b)

Type 2 diabetes is a condition that happens because of a problem in the way the body regulates and
uses sugar as a fuel. That sugar also is called glucose. This long-term condition results in too much
sugar circulating in the blood. Eventually, high blood sugar levels can lead to disorders of the
circulatory, nervous and immune systems.
Insulin is a hormone made by your pancreas that acts like a key to let blood sugar into the cells in
your body for use as energy. If you have type 2 diabetes, cells don’t respond normally to insulin; this
is called insulin resistance. Your pancreas makes more insulin to try to get cells to respond.
Eventually your pancreas can’t keep up, and your blood sugar rises, setting the stage for prediabetes
and type 2 diabetes. High blood sugar is damaging to the body and can cause other serious health
problems, such as heart disease, vision loss, and kidney disease. Type 2 diabetes symptoms often
develop over several years and can go on for a long time without being noticed (sometimes there
aren’t any noticeable symptoms at all).

(c) SHOULD CONSUME: SHOULDN’T CONSUME:

1. vegetables 1. fried foods 

2. fruits 2. foods high in salt

3. grains 3. sweets, such as baked goods, candy

4. protein 4. beverages with added sugars

5. dairy – non fat or low fat 5. Alcohol

24 What is the purpose of manufacturers using food additives and preservatives?

Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or
appearance of food are known as food additives. Some food additives have been in use for centuries
for preservation – such as salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulfur
dioxide (in wine).

Many different food additives have been developed over time to meet the needs of food production,
as making food on a large scale is very different from making them on a small scale at home.
Additives are needed to ensure processed food remains safe and in good condition throughout its
journey from factories or industrial kitchens, during transportation to warehouses and shops, and
finally to consumers.

According to Food Standards Australia New Zealand, list 6 common functions of food
25
additives and preservatives?

Common food additives include:

- Emulsifiers
- Flavour enhancers
- Preservatives
- Food acids
- Colourings
- Raising agents

26 Who controls the use of food additives and preservative in Australia?

Food additives, both natural and synthetic, are used to make processed foods easier to use, or
ensure food is preserved safely. All food additives must be approved by Food Standards Australia
New Zealand (FSANZ).

Businesses are required to list food additives in the ingredients deceleration on a food label by their
class name followed by the name of the food additive or the food additive number

27 How can you identify food additives and preservatives in the products you cook with?

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.
On the label, within the list of ingredients, the class name of the additive will be listed and then the
additive name or code numberin brackets.

28 Answer the following questions relating to the food label below:

Ingredients - pork, wheat flour, capsicum, pineapple, green beans, sweet corn,
sugar, tomato paste, pineapple concentrate, water, thickener (1422), acidity
regulators (270, 260), soy sauce, salt, flavours, thickener (415).

pork, wheat flour, capsicum, pineapple, green beans, sweet

What is the main ingredient
corn, sugar, tomato paste, pineapple concentrate, water

What additives are in this product thickener (1422), acidity regulators (270, 260), soy sauce,
salt, flavours, thickener (415).
29 List 6 symptoms of a food intolerance?
1. Lactose intolerance is an example of an enzyme deficiency, which occurs when people are born

with, or develop, insufficient lactase enzymes to digest lactose in cow’s milk and other dairy products.

This can result in bloating, gas/flatulence, stomach upset and diarrhoea after having dairy products.

This condition is uncomfortable but not dangerous and does not cause rashes or anaphylaxis.

Diagnosis is by temporary elimination of lactose and reintroduction.

2.Monosodium glutamate (MSG, additive numbers 621 and 625) was originally isolated from

seaweed in 1908 by a Japanese chemist. Glutamates also occur naturally in such foods as

camembert cheese, Parmesan cheese, tomatoes, soy sauce and mushrooms. MSG stimulates nerve

endings, which may be why it is used as a flavour enhancer when it is added to food.

3.Vasoactive amines such as tyramine, serotonin and histamine are well known triggers of migraines

in some people. They are present naturally in pineapples, bananas, baked meat, vegetables, red

wine, wood-matured white wine, avocados, chocolate, citrus fruits and mature cheese. Amines can

act directly on small blood vessels to expand their capacity. This may be why they can trigger

flushing, migraines and nasal congestion in some people.

4.Salicylates are natural aspirin like compounds that are present in a wide variety of herbs, spices as

well as fruit and vegetables. Reactions to salicylates may be even more common than reactions to

artificial colours and preservatives. Aspirin can trigger hives by acting directly on skin mast cells, and

therefore salicylates can also worsen hives in some people.

5.Toxins can cause severe symptoms. Contamination of food with micro-organisms (such as

bacteria) or their products (due to spoilage) can cause food poisoning due to toxins. For example, if

some types of fish are stored poorly, their gut bacteria can convert histidine to histamine, resulting in

allergy like symptoms.

6.Irritants. Caffeine and curry are gut irritants that can trigger indigestion in some people. It is

important to realise that reactions to these substances are not due to allergy
 30 List 6 symptoms of a food allergy?

1.Tingling or itching in the mouth

2.Hives, itching or eczema

3.Swelling of the lips, face, tongue and throat or other parts of the body

4.Wheezing, nasal congestion or trouble breathing

5.Abdominal pain, diarrhea, nausea or vomiting

6.Dizziness, lightheadedness or fainting

31 What is anaphylaxis? Include symptoms:

Anaphylaxis is a severe, potentially life-threatening allergic reaction. It can occur within seconds or
minutes of exposure to something you're allergic to, such as peanuts or bee stings.
Anaphylaxis causes the immune system to release a flood of chemicals that can cause you to go into
shock — blood pressure drops suddenly and the airways narrow, blocking breathing. Signs and
symptoms include a rapid, weak pulse; a skin rash; and nausea and vomiting. Common triggers
include certain foods, some medications, insect venom and latex.
Symptoms
Anaphylaxis symptoms usually occur within minutes of exposure to an allergen. Sometimes,
however, anaphylaxis can occur a half-hour or longer after exposure. In rare cases, anaphylaxis may
be delayed for hours. Signs and symptoms include:
- Skin reactions, including hives and itching and flushed or pale skin
- Low blood pressure (hypotension)
- Constriction of the airways and a swollen tongue or throat, which can cause wheezing and
trouble breathing
- A weak and rapid pulse
- Nausea, vomiting or diarrhea
- Dizziness or fainting

32 List 7 common foods that cause food allergies?

1. Milk

2.Sesame

3.Soybeans

4.Wheat

5.Peanuts

6.Crustacean shellfish

7.Fish

Answer the following:

(a) Define the term Drug-Food Interaction?
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(b) List 3 possible examples of drug interactions when consumed with certain types of foods
and/or beverages?
(a)

A drug-food interaction occurs when your food and medicine interfere with one another. Interactions
can happen with both prescription and over-the-counter medicines. These include antacids, vitamins,
and iron pills.

Not all medicines are affected by food. Some, though, are affected by what you eat or when you eat
it. Taking a medicine at the same time you eat can cause your body not to absorb the medicine.
Certain foods may delay or decrease the absorption of the drug. For example, you should not
combine dairy and antibiotics. This is why some medicines should be taken on an empty stomach (1
hour before eating or 2 hours after eating).

(b)

1. Propranolol and asthma

Propranolol is a beta blocker medication used to treat conditions like high blood pressure. Many
healthcare providers avoid prescribing propranolol if someone has asthma. Propranolol can make the
muscles that help you breathe to tighten, and can result in an asthma attack.
2. Diphenhydramine and glaucoma
Diphenhydramine (Benadryl) should be avoided if you have glaucoma. Antihistamines, including
diphenhydramine, can raise the pressure inside of your eye and worsen this condition.
3. Pseudoephedrine and high blood pressure
Pseudoephedrine (Sudafed), a nasal decongestant, works by tightening blood vessels in your nose
and sinuses. But it also affects blood vessels throughout your body. This can cause your blood
pressure to go up. Generally, it’s recommended to use allergy medications that don’t contain a
decongestant if you have high blood pressure.

34 Describe the affect cooking can have on the nutrients in Vegetables?

Raw — While you won’t lose any nutrients by eating them raw, some veggies, such as squash or
potatoes, are difficult to eat and digest without cooking them.
Roasted or broiled — Dry heat cooking methods are a great way to enjoy vegetables without losing
too many nutrients. Plus, roasting or broiling make tougher vegetables more palatable and easier to
digest.
Boiled — When cooking vegetables over a long period of time in water, some nutrients will be lost.
However, if the water will be consumed with the vegetables — as in the case of soups, stews or
curries — many of the vitamins will be retained in the final dish.
Steamed — Because vegetables do not come in contact with cooking water during the steaming
process, most vitamins are retained, and tougher vegetables can be more easily digested.
Stir-fried or sautéed — Stir-frying your veggies — with a small amount of heart-healthy oil — can
help enable your body to absorb fat-soluble vitamins. You can replace the oil with vegetable broth, if
cooking your veggies with food that contains its own fat.

Which method is better for retaining nutrition within vegetable – Boiling or Steaming? Explain
35
your answer:

Researchers found steaming kept the highest level of nutrients.

“Boiling vegetables causes water soluble vitamins like vitamin C, B1 and folate to leach into the
water,” Magee said. “So unless you are going to drink the water along with your vegetables, such as
when making soups and stews, these vitamins are typically poured down the sink. Steaming is a
gentler way to cook because the vegetables don’t come in contact with the boiling water.”

36 What affect can blanching have on vegetable nutrients?

Blanching time is crucial and varies with the vegetable and size. Under-blanching stimulates the
activity of enzymes, proteins that cause changes in color, texture, flavor and nutrients, and is worse
than not blanching at all. Over-blanching causes loss of flavor, color, vitamins and minerals.
 37 Describe how you can retain the natural flavour of vegetables during cooking?

Boiling
Boiling is fast and easy to control. The secret is to use as little water as possible and avoid
overcooking so all the vitamins and flavour are retained. For vegetables such as broccoli, cut
into equal-sized pieces. Add to a pan of boiling water, quickly bring back to the boil, cover,
then simmer until the vegetables are just tender
Steaming
Steaming vegetables is the best way of retaining flavour, colour and vital nutrients. Just be
careful not to overcook them as this will make them limp and tasteless. There are two ways to
steam vegetables: either place them loosely in a steamer and cover, or to steam them in their
own juices, wrap in baking parchment or foil then cook in the oven at 180°C, gas mark 4 for
20 minutes until tender.
Blanching
Blanching is a technique used to soften vegetables, either to remove their raw edge before
adding to salads or to loosen skins on foods such as tomatoes or shallots. Vegetables should
also be blanched before they are frozen, as this destroys the enzymes that cause
deterioration. Just add vegetables to a pan of boiling water, return to the boil and cook for one
minute. Then plunge the vegetables into iced water to stop the cooking process. Drain and
pat dry with kitchen paper before using or freezing.
Roasting
Roasting isn't just for potatoes - root vegetables, squashes and tomatoes all taste wonderful
cooked this way. Roasting works by intensifying flavours and causing natural sugars to
caramelise, creating a crisp outer coating and a tender centre. For the best results, preheat
the oven to 220°C, gas mark 7 and if you're using root vegetables, preheat the cooking oil for
a crisp finish. Cut large vegetables into even-sized chunks and toss in olive oil and fresh
herbs, if you wish.
Stir-frying
Stir-frying uses very little oil and cooks vegetables quickly, so they keep their texture and
taste. Cut the vegetables into small, even-sized pieces, add a little oil to a preheated wok or
frying pan and heat until just smoking. Start with the vegetables that need the longest cooking
and keep stirring as they cook. Don't overfill the pan, as they will steam rather than fry - cook
in batches instead. If you are adding a sauce, do so at the very end, then toss to coat and
serve immediately.
Griddling
 Griddling and barbecuing are direct heat cooking methods, which produce vegetables with a
crisp coating and a tender centre. For the best results, make sure your barbecue or griddle
pan is hot before you start. Slice the vegetables so they sit flat in the pan, then brush with a
little oil. Avoid pricking them while they are cooking, as this will release their juices and dry
them out. To get the chargrilled stripe effect, don't move them as they cook - just turn them
once.
Refer to Recipe 6 (Yoghurt Pannacotta) at the back of this Assessment booklet, and detail the
changes you would make to the ingredients/recipe to meet the following dietary requirements:
(a) Diabetic (Type 1 & 2)

38 (b) Vegan
(c) Someone of Muslim Faith
(d) Macrobiotic Diet
(e) Dairy Allergy

(a) Diabetic (Type 1 & 2): Sugar substitute, such as stevia, equal to 1/4 cup sugar

(b) Vegan: In place of gelatin, agar agar will be used to give the dessert its jelly-like substance

(c) Someone of Muslim Faith: : In place of gelatin , halal gelatine granules will be used to give

(d) Macrobiotic Diet: Sugar substitute, such as stevia, equal to 1/4 cup sugar

(e) Dairy Allergy: Remove Fat Cream, Pannacotta without fat cream

39 What is National Food Standard 1.2.3?

The standards in the Australia New Zealand Food Standards Code are legislative instruments under
the Legislation Act 2003. The authoritative versions of these standards are on the Australian
Government Federal Register of Legislation.

Standard 1.2.3 requires mandatory advisory statements for certain foods or when certain substances
are present in foods. The specific wording of advisory statements is not prescribed.

40 Why would a customer request a gluten free meal?

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 also popular among people who haven't been diagnosed with a gluten-related
medical condition which are Celiac disease, Non-celiac gluten sensitivity, Gluten ataxia and Wheat
allergy.

In your own words, answer the following:

41 (a) What adjustments can you make to a recipe to make it gluten free?
(b) List 3 different types of gluten-free flours?
(a)
Swap All-Purpose Flour for a Gluten-Free Flour Blend
- To make your own, whisk together our homemade gluten-free flour mix, which uses white rice
flour, potato starch flour (also called potato starch) and tapioca flour (also known as tapioca
starch). If you prefer a store-bought blend, here are our picks for the best gluten-free flour
blends.
Choose Your Flour Blend Based on the Recipe
- Gluten-free flour mixes are convenient, but they’re generally a bit bland, relying on white,
starchy flours. As you gain experience baking gluten-free, you’ll likely develop preferences for
different mixes based on their flavors, textures or health benefits. The world of gluten-free
flours is wide
(b)
1. Almond flour is one of the most common grain- and gluten-free flours. It’s made from ground,
blanched almonds, which means the skin has been removed.
2. Buckwheat may contain the word “wheat,” but it is not a wheat grain and is gluten-free. It belongs
to the family of pseudocereals, a group of grains that are eaten like cereals but don’t belong to the
grass family.
3. Sorghum flour is made from an ancient cereal grain that has been grown for more than 5,000
years. The grain is naturally gluten-free and considered the fifth most important cereal grain in the
world

According to the Australian Dietary Guidelines, detail the following 5 Guidelines as they relate
42
to children, adolescents and older Australians:

To achieve and maintain a healthy weight, be physically active and choose amounts
of nutritious food and drinks to meet your energy needs
- Children and adolescents should eat sufficient nutritious foods to grow and
Guideline 1 develop normally. They should be physically active every day and their
growth should be checked regularly.
- Older people should eat nutritious foods and keep physically active to help
maintain muscle strength and a healthy weight.
 Enjoy a wide variety of nutritious foods from these five groups every day:
- Plenty of vegetables, including different types and colours, and
legumes/beans
- Fruit
- Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties,
such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats,
Guideline 2
quinoa and barley
- Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and
legumes/beans
- Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced
fat milks are not suitable for children under the age of 2 years)
And drink plenty of water.

Limit intake of foods containing saturated fat, added salt, added sugars and alcohol
a. Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries,
pies, processed meats, commercial burgers, pizza, fried foods, potato chips,
crisps and other savoury snacks.
- Replace high fat foods which contain predominantly saturated fats such as
butter, cream, cooking margarine, coconut and palm oil with foods which
contain predominantly polyunsaturated and monounsaturated fats such as
oils, spreads, nut butters/pastes and avocado.
Guideline 3 - Low fat diets are not suitable for children under the age of 2 years.
b. Limit intake of foods and drinks containing added salt.
- Read labels to choose lower sodium options among similar foods.
- Do not add salt to foods in cooking or at the table.
c. Limit intake of foods and drinks containing added sugars such as confectionary,
sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and
sports drinks.
d. If you choose to drink alcohol, limit intake. For women who are pregnant,
planning a pregnancy or breastfeeding, not drinking alcohol is the safest option.

Guideline 4 Encourage, support and promote breastfeeding

 Encourage, support and promote breastfeeding
Guideline 5

43 Answer the following questions by circling True or False for the following questions:

1. A Food Allergy is a food response caused by the brain and is not life threatening.

TRUE FALSE

2. A Food Intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive,
or compound found in foods that produces symptoms in one or more body organs and systems,
but generally refers to reactions other than food allergy.

TRUE FALSE

3. A drug-food interaction happens when the food you eat affects the ingredients in a medicine you
are taking so the medicine cannot work the way it should. Drug-food interactions can happen
with both prescription and over-the-counter medicines, including antacids, vitamins and iron pills.

TRUE FALSE

4. The following are sugar substitutes: sucrose, demerara, snow sugar, glucose and golden caster
sugar.

TRUE FALSE

5. Agave nectar is a non-sugar sweetener commercially produced from several the agave plant,
including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to
be less viscous. Most agave syrup comes from Mexico and South Africa.

TRUE FALSE

6. A macrobiotic diet is based on the consumption of organic wholefoods which is based on Hindu
 principles of the balance of yin and yang.

TRUE FALSE

7. A full liquid diet is solely made up of fluids from foods in liquid form, and foods which can be
liquefied at room temperature. This diet is for those having certain types of surgeries, and
people who have trouble swallowing like the elderly.

TRUE FALSE

8. A high energy diet consists of eating a kilojoule count of 15000kJ and above, and eating larger
amounts of fats and sugars in order to put on body mass

TRUE FALSE

9. A low fat diet consists of eating lots of cheese, butter, ice-cream, lamb chops and croissants

TRUE FALSE

What are the potential legal consequences that could result if you fail to address a customer's
44
specific food requirements (in terms of allergic reactions, anaphylaxis and food sensitivities)?

Failing to address a customer's allergies can lead to a civil lawsuit. Once the customer informs you,
whether in written form or verbally, of his/her allergies, you are now legally accountable for using this
information for future decisions. For example, if you are a waiter and a customer informs you before
ordering that he is allergic to shrimp, you are accountable for telling the customer which dishes on
the menu have shrimp. It is also your duty to inform the chef or line cook of the customer's allergies if
you are not familiar with the ingredients of the dish.

According to the Australian Healthy Food Guide:

45 (a) Fill in the correct amount of serves per day for each of the below categories?
(b) State the recommended portion sizes for the below foods each category?
GRAINS OR CEREALS
(a) ____ 4-6 serves of grain__________Per Day (RDI)
(b) Cooked Pasta: up to____1 cup______ Muesli: up to___50g_______ Bread Roll:
____40g______
VEGETABLES
(a) _____5 and a half serving__________Per Day (RDI)
(b) Carrot: ____1/2 cup_____ Corn Cob: up to___1/2 cup______ Cooked/Canned Legumes: up
to__1/2 cup______
FRUIT
(a) __150g_____Per Day (RDI)
(b) Banana: ___1 medium_______ Berries: ___2 small_______ Sultanas: ____1
cup________
PROTEIN
(a)_____500-600 kJ_________Per Day (RDI)
(b) Raw Meat/Chicken: ____90-100g________ Nuts/Seeds: ___30g______
Tofu:____170g______
DAIRY OR ALTERNATIVES
(a) 3-4 serves Per Day (RDI
(b) Yoghurt: up to 600g Milk: up to 3 cups Cheese: up to 120g
UNSTAURATED FATS
(a) 2-4 Serves Per Day (RDI)
(b) Avocado: ¾ whole Table Spread: up to 6 tsp Oil: up to 6tsp
TREAT FOODS
(a) _____500-600kJ__________ Per Day (RDI)
(b) Lollies: ___40g_____ Chocolate: ____1/2 bar_____ Chips: _____60g_____ Ice Cream:
___40g_______

Name 1 dish for each of the dietary requirements listed below, and the main ingredients used
46
in the recipe: Answers may vary depending on student experience

SPECIAL DIETARY NAME OF DISH & INGREDIENTS USED

REQUIREMENT

Name:Chicken Veggie Packets

 Diabetic
Ingredients:
(Type 1 & 1)
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 pound sliced fresh mushrooms
- 1-1/2 cups fresh baby carrots
- 1 cup pearl onions
- 1/2 cup julienned sweet red pepper
- 1/4 teaspoon pepper
- 3 teaspoons minced fresh thyme
- 1/2 teaspoon salt, optional
- Lemon wedges, optional

Name:Air Fryer Salmon

Low Gluten
Ingredients:
- Salmon filets
- Olive oil
- Seasoning: salt and pepper (to taste), garlic powder, paprika,
and dried oregano

Name: Lime-spiced chicken with pearl barley & corn salad

Low Cholesterol
Ingredients:
- 60ml (1/4 cup) fresh lime juice
- 2 tsp paprika
- 1 garlic clove, crushed
- 2 x 200g single chicken breast fillets
- 220g (1 cup) pearl barley
- Olive oil spray
- 285g (1 1/2 cups) fresh corn kernels (see note)
- 1 small red capsicum, halved, deseeded, finely chopped
- 4 shallots, ends trimmed, thinly sliced
- 1/2 cup fresh continental parsley leaves

Name: Apricot chicken with chickpeas and sweet potato

Low Fat
Ingredients:
- 2 tsp olive oil
- 500g chicken breast fillets, cut into 2cm pieces
- 2 celery sticks, coarsely chopped
- 1 leek, thinly sliced
- 1 large carrot, coarsely chopped
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 400g sweet potato, peeled, cut into 2cm pieces
- 310ml (1 1/4 cups) water
- 250ml (1 cup) Massel salt reduced chicken style liquid stock
- 50g (1/4 cup) dried whole apricots
- 400g can no-added salt chickpeas, rinsed, drained
 - 2 tsp honey
- Chopped fresh continental parsley, to serve
- Steamed green round beans, to serve

Name: Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Sugar Free
Ingredients:
- 1 pound chicken cutlets
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- ½ cup slivered oil-packed sun-dried tomatoes, plus 1
tablespoon oil from the jar
- ½ cup finely chopped shallots
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley

Name: Harissa beef skewers with avocado dip

Low Sodium
Ingredients:
- juice 1 lime
- 2 tbsp harissa
- 1 tbsp clear honey
- 4 sirloin steaks, cut into long thin strips
- For the dip
2 ripe avocados, stoned and peeled
juice 1 lime
100ml natural yogurt

Name: Spinach, sweet potato & lentil dhal

Vegan
Ingredients:
- 1 tbsp sesame oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- thumb-sized piece ginger, peeled and finely chopped
- 1 red chilli, finely chopped
- 1½ tsp ground turmeric
- 1½ tsp ground cumin
- 2 sweet potatoes (about 400g/14oz), cut into even chunks
- 250g red split lentils
- 600ml vegetable stock
- 80g bag of spinach
- 4 spring onions, sliced on the diagonal, to serve
- ½ small pack of Thai basil, leaves torn, to serve

Name: Chicken stroganoff

High Protein
Ingredients:
 - 2 tbsp olive oil
- 4 skinless chicken breasts, cut into chunks
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp sweet paprika
- 400ml chicken stock
- 4 tsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 200g soured cream or crème fraiche
- a large handful of parsley, chopped
- rice mash or pasta, to serve

Name: Arugula Salad with Sautéed Mushrooms

Macrobiotic
Ingredients:
- 5 ounces arugula, washed
- ½ to 1 pound fresh mushrooms, such as oyster, beech or
Maitake
- ½ red onion, sliced into half moons
- Tofu cheese
- Olive oil
- Pinch sea salt, about 1/16 teaspoon
- ¼ teaspoon shoyu
- 3 to 4 drops mirin

Name: Chicken salad with low-fat ranch dressing

Fat-Free
Ingredients:
- 1/4 cup (60ml) buttermilk
- 1/4 cup (75g) low-fat mayonnaise
- 1 garlic clove, crushed
- 1 barbecued chicken, skin and bones discarded, meat shredded
(or 3 cups shredded leftover roast turkey or ham)
- 250g cherry tomatoes, halved
- 1 avocado, thickly sliced
- 2 baby cos lettuces, thickly shredded
- 4 radishes, halved, thinly sliced
- 1/4 cup finely chopped chives

Name: Air-fryer roast potatoes recipe

Low Energy
Ingredients:
- 1kg potatoes, peeled and cut into 3cm
- 2 sprigs of fresh rosemary (optional)
- 2-3 whole garlic cloves, unpeeled
- 2 tbsp rapeseed oil
- large pinch of flaky sea salt
 What are a few things that influence us when deciding what Foods and Beverages we should
47
eat and consume and why?

Economics. Access to fresh fruits and vegetables may be scant, particularly for those who live in
economically disadvantaged or remote areas, where cheaper food options are limited to convenience
stores and fast food.
Habits. It’s common to establish eating routines, which can work both for and against optimal health.
Habitually grabbing a fast food sandwich for breakfast can seem convenient, but might not offer
substantial nutrition. Yet getting in the habit of drinking an ample amount of water each day can yield
multiple benefits.
Culture. The culture in which one grows up affects how one sees food in daily life and on special
occasions.
Social factors. Any school lunchroom observer can testify to the impact of peer pressure on eating
habits, and this influence lasts through adulthood. People make food choices based on how they see
others and want others to see them. For example, individuals who are surrounded by others who
consume fast food are more likely to do the same.
Health concerns. Some people have significant food allergies, to peanuts for example, and need to
avoid those foods. Others may have developed health issues which require them to follow a low salt
diet. In addition, people who have never worried about their weight have a very different approach to
eating than those who have long struggled with excess weight.
Emotions. There is a wide range in how emotional issues affect eating habits. When faced with a
great deal of stress, some people tend to overeat, while others find it hard to eat at all

48 What is the difference between the following dietary requirements:

 According to the Codex Alimentarius Commission and EU Directive of
Low Gluten and Gluten Free 20 January 2009, food products containing no more than 20 ppm (2
mg/100 g) of gluten are "gluten-free". Food products with 21–100 ppm
must be labelled with "very low gluten content".

Healthy Low-Protein Foods to Include

- Fruits: Apples, bananas, pears, peaches, berries, grapefruit,
etc.
- Vegetables: Tomatoes, asparagus, peppers, broccoli, leafy
greens, etc.
- Grains: Rice, oats, bread, pasta, barley, etc.
- Healthy fats: Includes avocados, olive oil and coconut oil
High Protein and Low
Protein High-Protein Foods
- Meats like chicken, turkey, beef and pork
- Fish and shellfish
- Eggs
- Legumes, including beans, peas and lentils
- Dairy products like milk, cheese and yogurt
- Soy products like tofu, tempeh and natto
- Nuts like walnuts, almonds and pistachios
- Seeds like chia seeds, flaxseeds and hemp seeds

Sugar-free are considered to be those containing less than 0.5 g of

Low Sugar and No Sugar sugar per 100 ml or 100 g. On the other hand, “no added sugar”
means that no sugar has been added to the product as an ingredient.

Gluten-free means the elimination of grains. Yeast-free means the

Gluten-Free Flour and
elimination of grains, as well as yeast, yeast products, sugar, milk,
Yeast-Free Flour
milk products and alcohol

The kilojoule content of foods depends on the amount of

carbohydrates, fats and proteins present in the food, and the portion
Low Kilojoule and High
size. Foods that are high in fats, added sugars or alcohol are by far
Kilojoule
the highest in kilojoules. Foods such as fruits, vegetables and
legumes are lower in kilojoules