Assessment Task - Prepare food to meet special dietary requirements
Part A -
1) Particular foods may be harmful for some people and cause allergic reactions. List 5 symptoms of an allergic reaction:
2) What dietary laws are followed by the following cultures?
Christians:
Jews
Muslims:
Hindus:
Buddhists:
3) List 4 types of food, other than meat that are a source of protein:
4) List 4 food items that result in common food allergies:
5) List 4 things you can do to help lower the fat intake in food preparation:
6) List the 5 main food nutrient groups and their food sources:
7) If a customer specifies they are coeliac, what does that mean?
8) List 2 foods that contain gluten
9) Describe 5 cooking procedures to help maximise the nutritional content of food:
10) List 4 medical conditions that require special diets:
11) When a customer informs you they have an allergic reaction to a particular food item, what would you do? List 5 examples.
12) What are the health and legal consequences of not following a customer's dietary request?
13) List 3 types of vegetarian diets and describe their dietary requirements:
14) List 4 types of food additives and their functions
15) List 4 items listed in the nutritional panel of a packaged food item
16) Compare the two labels for snacks below. Choose the healthiest snack and give two reasons why you chose that snack.
17) List 5 of the Australian Dietary Guidelines
PART B -
Research one dietary area from the list below
Present a 1-2 page summary report of your findings.
This can be: Written (printed) or typed in short sentences and the use of sub headings
It must be neat and legible.
Criteria:
- Title
- Describe why a person would have this diet
- Describe the appropriate dietary guidelines,
- List suitable and non-suitable foods
- Select from the following the type of diet required and describe how you would modify dishes to meet these dietary needs.
Choose 1 Dietary topic for research from below:
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Low Cholesterol
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Diabetes
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Ovo-Lacto
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Vegetarian Diets
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Lactose Intolerant
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High Fibre
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Gluten Free
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Modified Sodium
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High Fibre
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Low Protein
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Cardio Vascular
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Cultural Diets
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