Essay SITHKOP004: Develop Menus for Special Dietary Requirement – Management Assignment Help

Assignment Task:

Task:

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

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:

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

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?