SITHKOP012 - Learner guide

Using this Learner Guide You can find the following icons within the learner guide: Further Reading Includes website links for further reading to understand the topic Multimedia Includes video links that you can watch or listen to about specific topic Bibliography Provides the full list of references of all the sources used in writing the learner guide. Glossary Provide information about terms, definitions, and full form of short words included in learner guide Self-study Guide Ask you to write answer for the given questions in order to assess what you have learn from the learner guide Learning activity Provide information about class activity book Website links are provided in the further reading section. Video links are provided in multimedia section. You can copy and paste the link on to the web browser or press ‘CTRL+ click’ on link to access the information related to topic.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide PROPER PROCEDURE TO DEVELOP A SPECIAL DIET RECIPE: When developing recipes for special dietary requirements, there are a few key elements to consider. First, it is essential to identify the specific needs of the diet in question. For example, if the diet is gluten-free, it is vital to ensure that all ingredients used in the recipe are certified as gluten-free. Once the recipe requirements have been identified, it is time to develop the recipes. This process involves researching and testing ingredients to ensure they are suitable for the specific diet and selecting ones that will create an enjoyable and nutritious dish. Once a recipe has been developed, it is important to document it so it can be easily accessed and followed. Finally, it is essential to monitor the suitability of unique recipes over time. As tastes and dietary requirements evolve, recipes may need to be adjusted or replaced to ensure they remain delicious and nutritious. Standard special dietary requirements: When creating recipes, it is vital to consider the dietary requirements of different customer groups. It includes lifestyle, medical, and religious food restrictions and any particular nutritional advice other professionals provide. For example, some customers may need to follow a vegan, gluten-free, or dairy-free diet. It is also important to consider any essential health and legal consequences of ignoring these dietary requirements. Such as, if a recipe calls for an ingredient unsuitable for someone with a peanut allergy, there could be profound health implications for the customer if they eat the dish. Similarly, if a restaurant fails to make customers aware of potential allergens in their food, they may face legal action. Identifying and following all relevant dietary requirements when creating recipes is essential. A special diet cannot be selected freely from the main choices available. It could be due to an allergy, intolerance or other medical need or because children are following a religious or cultural diet or a vegetarian or vegan diet. Dietary needs mean that the diet contains a mix of nutrients for mental and physical growth, development and maintenance, and physical activity that complies with human physiological conditions at all the stages throughout the life cycle and according to occupation and gender. There are many reasons for dietary constraints, which differ from person to person. Some of the more common ones include: 6 | P a g e Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the Food allergies and intolerances — such as dairy-free, fish and shellfish allergies, nut-free and gluten-free Special dietary requirements — vegetarian, vegans and pregnancy Religious reasons

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Special diets A special diet cannot be selected freely from the main choices available. It could be due to an allergy, intolerance or other medical need; or because children are following a religious or cultural diet; or a vegetarian or vegan diet. Nowadays, so many people have dietary concerns because of health problems, like celiac disease, diabetes or cardiovascular disease, cultural or religious reasons, or they are trying to enhance their overall fitness and well-being by eating healthier food. Dietary needs imply that the diet contains a mix of nutrients for mental and physical growth, development and maintenance, and physical activity that complies with human physiological conditions at all stages throughout the life cycle and according to gender and occupation. BALANCED DIET: (KE1.2) Sometimes caterers eat because caterers enjoy the taste and experience of different foods. Sharing food and meals is an important social event. But besides pleasure, caterers need food to get nutrients, vitamins, minerals and energy. Very few foods are either all good or all bad. Having an idea of the balance in the diet should be easier to enjoy food and be healthy. There are seven essential factors for a balanced diet: carbs, protein, fat, fibre, vitamins, minerals and water. 9 | P a g e while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. 1.1. Identify lifestyle, medical or religious recipe requirements of different customer groups. (KE2) could include restrictions on certain types of food or preparation methods for religious reasons. Different customer groups may have different lifestyle, medical, or religious recipe requirements. For example, customers who have vegan diets will need recipes that are free from animal products. Customers who have food allergies or intolerances may need recipes that exclude certain ingredients. Customers who follow religious dietary laws may need recipes that meet their specific requirements, such as avoiding certain animal products or avoiding certain kinds of food altogether. Customers who are looking to lose weight may need recipes that are low in fat and calories. And customers who are looking to manage chronic medical conditions may need recipes that focus on specific nutrients or ingredients that can help them manage their symptoms. By paying attention to the lifestyle, medical, or religious needs of different customer groups, businesses can ensure they are providing recipes that meet their customers' needs. It is essential to understand the diversity of each customer base when it comes to identifying different customer groups' lifestyle, medical, or religious recipe requirements. For example, customers who follow a vegan lifestyle will likely have different recipe requirements than those who eat a traditional diet. Medical dietary needs could include allergies, food sensitivities, and specific dietary concerns for those with diabetes or high blood pressure. Religious dietary constraints could include restrictions on certain types of food or preparation methods for religious reasons.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide There are several types of diets that people follow for many different reasons. The primary kind and culinary characteristics of religious or cultural diets that are part of contemporary Australian society include vegetarian, vegan, halal, Hindu or kosher. Vegetarians do not eat meat like red meat, fish, poultry etc. Their diet mainly consists of plant-based food, dairy products or eggs sometimes. Vegans take this further and avoid all animal-derived products, including dairy or eggs. Vegans supplement their diets with plenty of legumes, nuts, seeds, and grains, and they drink dairy substitutes like soy milk for vitamins and protein. Hindu dietary restrictions generally forbid meat, poultry, fish, and eggs, although some Hindus eat chicken, fish, or lamb. Hindus do not eat beef or pork. The cow is considered sacred. Animal fats are also avoided, as are milk, onions, and garlic (in many cases). Halal refers to Muslim dietary laws. For a food to be halal or lawful, it must be certified. Foods considered haram, or forbidden, are strictly avoided. For meats to be halal, the animals must be 15 | P a g e Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. 1.1.3 Religious Factors Requirements (KE2.3) (KE5.4) Nutrition can control the adverse effects of toxic chemicals. The same nutrition that stops the disease in its early stages (before diagnosis) can also reverse or halt it in later stages (after diagnosis). Nutrition, genuinely beneficial for one chronic disease, will support health. Good nutrition creates health on all grounds of their existence. All parts are interconnected. Nutrition represents the varied activities of countless food substances. The result is greater than the total of its parts. Only taking vitamin supplements is not the way to good health. There are virtually zero nutrients in animal-based foods that plants do not better provide. Genes do not determine diseases independently. Genes function only by being expressed or activated, and nutrition plays a crucial role in determining which genes, good or bad, are described.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide A healthy diet promotes healthy pregnancy outcomes, supports average growth, development and ageing, helps maintain a healthy weight, and minimises the risk of chronic disease leading to overall health and well-being. PEOPLE OR PROFESSIONALS WHO HELP TO IDENTIFY SPECIAL DIETARY REQUIREMENTS: (KE4) (KE10.3) Allied health professionals Allied Health Professions are a group of health professionals who apply their knowledge to prevent disease transmission and diagnose, treat or rehabilitate people of all specialties and all ages. Together with a range of technical or support staff, they can deliver direct patient care, treatment, rehabilitation, diagnostics and health improvement interventions to restore and maintain optimal physical, sensory, psychological, cognitive or social functions. Dietitians Dietitians are experts in food and nutrition. They guide how to appropriately manage diets and nutrition for people affected by health conditions like diabetes, obesity and overweight, cancer, 18 | P a g e importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. 1.2.1 Follow dietary advice. Allied health professionals Dietitians Medical specialists Nutritionists

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide ALLERGIC REACTIONS (KE6.1) Allergies are the body's immune system's overreaction to some specific protein. They are known as an allergen; the word allergy means that the immune system has reacted to a normally harmless substance as if it were toxic. A food allergy causes when the immune system reacts to a substance or food that is usually not harmful. Food intolerance causes when the body has a chemical reaction to eating some specific food or drink. The signs of mild to moderate food allergy or intolerance may sometimes be similar. Still, food intolerance does not affect the immune system and does not cause fatal allergic reactions. ANAPHYLAXIS (KE6.2) 21 | P a g e Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. 1.3.1 Health implications of ignoring special dietary requirements (KE6) (KE7.5)

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Anaphylaxis is a potentially life-threatening disease. All too often, food-allergy patients or their relatives are confronted with situations in which affected individuals suddenly develop symptoms that may be an allergic reaction. These symptoms can be initially mild, developing at varying speeds into life-threatening symptoms such as respiratory distress, impaired consciousness or severe abdominal cramping. FOOD SENSITIVITY OR INTOLERANCE REACTIONS (KE6.3) A food intolerance can occurs some of the same symptoms or signs as a food allergy, so people often confuse the two. A true food allergy harms the immune system, and even small amounts of the offending food can trigger various signs or symptoms, which can be severe or life-threatening. In contrast, food intolerance often affects only the digestive system and causes less severe symptoms. If a person has a food intolerance, the person may be able to eat small amounts of the offending food without trouble. A person may also be able to prevent a reaction. For example, if a person has lactose intolerance, a person may be able to take lactose-free milk or lactase enzyme pills (Lactaid) to aid digestion. Causes of food intolerance include (KE1.4) (KE7.4) Substances that are added to eatables and food to maintain or improve the freshness, safety, taste, texture and appearance of food are called food additives. Food additives have been in use for a long time for preservation, like sugar (in marmalade), salt (in meats) or sulphur dioxide (in wine). In contrast, Food preservatives are natural or synthetic chemicals added to foods to prevent spoilage from undesirable chemical changes or microbial growth. Some food 22 | P a g e Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Absence of some enzyme required to absorb or digest the food entirely. Lactose intolerance is a typical example. Irritable bowel syndrome. This chronic condition can cause constipation, cramping or diarrhea. Sensitivity to food additives. For example, sulphites used to preserve canned goods, dried fruit, and wine may trigger asthma attacks in someone sensitive to food additives.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide preservation methods consist of using sugar, salt or vinegar, which are sometimes considered foods rather than additives. CUSTOMER PREFERENCES AND AVERSIONS: (KE6.4) The creation of food preferences and aversions determines the frequency of eating behaviour and the optimisation of food intake. These phenomena rely on the learning or memory abilities of the organism and depend on different psychobiological mechanisms like associative conditionings or sociocultural influences. After summarising many behavioural or environmental determinants of the creation of food preferences and aversions, this paper describes many issues encountered in human nutrition when likes and dislikes become harmful to health- development of eating disorders or obesity, phobias and anorexia in chemotherapy-treated or elderly patients and poor palatability of medical substances and drugs. The brain controls food intake behaviour by integrating several internal and external state and trait-related signals. Understanding how the decisions to start and stop eating are crucial to understanding (maladaptive patterns of) eating behaviour. Dieticians aim to review the current state of the field of 'nutritional neuroscience' with an aim on the interplay between food- induced brain responses and eating behaviour or highlight research needs and techniques that could be used to address these. The brain responses are associated with sensory stimulation (olfaction, sight and taste), gastric distension, gut hormone administration and food consumption. (KE7.2) Sensory responses to foods'ds' taste, smell, and texture However, sensory responses alone do not predict food consumption. The view that a "sweet tooth" leads to obesity through excess sugar consumption is overly narrow. In reality, there are multiple links between taste perceptions, taste preferences, food preferences, food choices and the amount consumed. A range of genetic, physiological, and metabolic variables influences taste responses. The impact of taste factors on food intake further depends on sex and age and is modulated by obesity, eating disorders, and other eating behaviour pathologies. Food preferences and food choices of populations are additionally linked to attitudinal, social, and--probably most important-- economic variables such as income. Nutrition education and intervention strategies to improve 23 | P a g e Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide population diets should consider sensory pleasure response to foods and a wide range of demographic and sociocultural variables. Dietitians in Australia: Policy recommendations 1. The Federal Government must: 2. A new National Nutrition Strategy must: 24 | P a g e Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. 1.3.2 Legal consequences of ignoring special dietary requirements. Loss of reputation with customers Loss of reputation with customers Loss of reputation with suppliers Loss of reputation with suppliers Loss of staff morale Loss of staff morale External audits External audits Product recalls Product recalls Legal action Legal action End-consumer health risks End-consumer health risks Allocate enough funding and provide the structure to develop a National Nutrition Strategy or a National Nutrition Implementation Action Plan Commit to a comprehensive, ongoing national monitoring or analyse of the program to benchmark and assess Australia's food or nutrition system, then report the progress on international targets.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 25 | P a g e Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Video Title: Special Dietary Needs Video Title: Resolving workplace conflict Food allerge Refer the chapter 1 in the self-study guide to get more information about Provide nutrition and food security for all Australians Address increasing rates of diet-related chronic diseases like malnutrition Address the overrepresentation of unhealthy ultra-processed foods in the food supply Promote and enable sustainable eating patterns or habits with low environmental impact Implement policy actions that support the Australian Dietary Guidelines Align with international and domestic policy advice Involve sectors beyond health, such as agriculture and trade Have strong synergies with the National Preventive Health Strategy, Australian Breastfeeding Strategy and National Obesity Prevention Strategy Ensure a food and nutrition system free from conflicts of interest and voluntary industry actions which undermine public health advance

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 26 | P a g e Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. Conflict is a serious disagreement or argument between two people or a group of people. It usually occurs due to differences between perspectives, values and beliefs. Conflicts with clients can negatively impact the business reputation, while conflicts between employees may lead to lower productivity. The service industry needs to understand the importance of conflict resolution in the workplace to enhance their business and increase their profitability. topic. You will need to provide answers to the questions given in the self-study guide. Refer the chapter 1 in the class activity book to perform activities related to the topic. You will need to provide answers to the questions and complete the given activities in the class activity book.

27 | P a g e Chapter 2- Develop recipes for special diets.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 28 | P a g e A Special Diet is also known as a therapeutic diet. Special Diets are meal plans that control the intake of specific foods and nutrients. It is part of the treatment of the medical condition and is commonly prescribed by a physician and planned by a Registered Dietician or Nutrition. A special diet is a modification of a regular diet. It may be in the form of particular nutrients, textures, food intolerance, or allergies. Food sensitivities or allergies, ideological beliefs and religious practices are some of the main reasons people need specific diets or follow dietary restrictions. While some restrictions are meant to prevent life-threatening events, others speak to the guest's personal and moral beliefs. Either way, they're equally important. Therefore, if a caterer is planning an event or catering for one, it would be best to familiarise themselves with some of the most common dietary restrictions. These include but are not limited to Liquid Diets, Soft Diets, Diabetic Diets, Low-Calorie Diets, High-Calorie Diets, Low Cholesterol Diets, Low sodium diets, high or low-protein diets, low-residue diets and specific diets, such as gluten-free and FODmaps diets.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 10 Dietary Restrictions and their substitutes: (KE1.1) Food intolerance (KE5.3) Gluten is one of the main proteins in wheat, but it's also found in barley and rye. It's responsible for giving elasticity and viscosity to baked goods. However, two gluten-related disorders affect 1–7% of people worldwide. They're celiac disease and non-celiac gluten sensitivity. Current treatments for both disorders rely on following a strict and lifelong gluten-free diet. People may rely on naturally gluten-free grains, starches, and flours, such as rice, quinoa, corn, tapioca, millet, amaranth, buckwheat, sorghum, potatoes, yucca, plantain, beans, lentils, and chickpeas. Lactose intolerance is a digestive disorder caused by a deficiency of the enzyme lactase, which helps digest lactose — the primary type of carb in milk. However, about two-thirds of the world’s population stops producing the enzyme after weaning. Thus, they become lactose intolerant. Current treatments for lactose intolerance include reducing or eliminating its intake or taking lactase pills. Some milk product recommendations include fermented dairy products, Butter, Lactose-free milk, and Hard-mature cheeses. Veganism Veganism is mainly linked to ethical, religious, and environmental beliefs. They rely solely on plant-based foods and avoid animal and animal-derived foods and products. Their diet relies on fruits, nuts, seeds, and vegetables, as well as the raw vegan diet, which mainly relies on uncooked plant-based foods. Vegetarianism 29 | P a g e Food intolerance Veganism Vegetarianism Keto Dairy-free Low carb Food allergies Diabetes Religious for example-Kosher

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Vegetarians primarily eat plant-based foods and avoid meat, poultry, and fish. However, some forms of vegetarianism may allow for dairy, eggs, fish, and even meat. Since animal-based protein sources are either limited or avoided on a vegetarian diet, try to emphasise pulses or legumes (peas, beans, chickpeas, and lentils), quinoa, soy, and soy-derived products like tofu or tempeh in their meal. Keto The ketogenic, or keto, diet is a high-fat, deficient-carb diet that has gained popularity in the last few years. The keto diet limits carbs up to 20 to 50 grams per day. Therefore, legumes, grains, fruits, and starchy vegetables are prohibited. Instead, protein, fats, and nonstarchy vegetables are permitted. The things included in their meal are- non-starchy vegetables, protein, low-sugar fruits, and Fats. Dairy-free Dairy-free diets eliminate milk or milk products, including butter,cheese, yogurt, and other fermented products and lactose-free varieties. Unlike lactose intolerance, where other milk nutrients are well tolerated, dairy-free diets are often part of cow’s milk allergy treatment. Consider plant-based dairy substitutes made from nuts, seeds, and nondairy milk in their diet. Low carb Low-carb dietary restrictions are very similar to the keto diet. There is no specific way to follow a low-carb diet. As such, there are several variations with strict or flexible carb allowances. Still, they usually take less than 120 grams of carbs per day. Furthermore, they limit alcohol, refined sugar, and highly processed foods. Ensure to emphasise nonstarchy vegetables, animal-based proteins or healthy fats while limiting grains and sugary or processed foods. Food allergies (KE5.2) Food allergies may lead to life-threatening reactions while consuming certain foods. The most common ones include wheat, soy, eggs, fish, shellfish, and nuts. They affect about 10% of adults and 8% of children worldwide, and some may lead to life-threatening reactions. Make sure to account for people with any potential allergies for successful catering. Diabetes People with diabetes cannot metabolise carbs either because they create little to no insulin (type 1 diabetes) or can't absorb insulin (type 2 diabetes). A diabetes-friendly diet provides moderate foods from all food groups while limiting refined grains and high-sugar foods. Religious for example-Kosher 30 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Kosher refers to the Jewish dietary law. It states which foods are allowed and prohibited and how to prepare and process them. Generally, a kosher diet centres around three main features: allowed animals, the prohibition of blood, and the prohibition of mixing dairy and meat. 31 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 32 | P a g e What will you learn from this chapter? In this chapter, you will learn the following points: 2.1. Select a variety of suitable foods and recipes to meet specific requirements. 2.2. Identify appropriate combinations of food to meet macro- and micro-nutrient requirements. 2.3. Develop recipes that balance nutritional requirements and variety. 2.4. Recommend food preparation, cooking and storage methods to maximise nutritional value of food.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 2.1 Select a variety of suitable foods and recipes to meet specific requirements. healthy and nutritious way. Healthy eating is as tasty as it is nutritious—a feast for the senses and good for the body. Eating different types of healthy foods helps to keep people in good health and protects people against chronic disease.Eating a well-balanced diet means eating various foods from all five groups in the right amounts daily. When choosing a variety of suitable foods and recipes to meet specific requirements, it's essential to consider the dietary needs and preferences of the individual or group. For example, suppose caterers are planning a vegetarian meal. In that case, caterers will want to include plant-based proteins such as beans, lentils, and tofu, as well as plenty of vegetables and whole grains. If caterers are cooking for someone with food allergies, caterers need to be sure to avoid ingredients that could cause a reaction. Similarly, if caterers are cooking for someone on a special diet, such as a low-sodium diet, caterers will want to choose recipes that are low in salt and sodium. Finally, it's essential to consider the flavours and textures of the foods caterers choose. When selecting a variety of suitable foods and recipes, it's necessary to consider how the flavours and textures work together to create a delicious and nutritious meal. When selecting foods and recipes to meet specific requirements, there are a few things to consider. First, caterers need to consider the dietary needs of the person or people caterers are cooking for. For example, if caterers cook for someone vegetarian or vegan, caterers need to make sure that all of the recipes caterers select are plant-based. If caterers cook for someone with food allergies or sensitivities, caterers need to make sure that the recipes don't contain any ingredients that could cause a reaction. Caterers also need to consider the amount of time they have available. If caterers don't have much time, caterers may want to choose recipes that can be prepared quickly and easily. Finally, caterers should ensure that the recipes are balanced and contain various nutrients. It can help to ensure that everyone's dietary needs are met in a healthy and nutritious way.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Australian Dietary Guidelines (KE8) Do people know what foods are best to put on the plate? Or how much should people eat and how many times? The Australian Dietary Guidelines provided updated advice about the types and suggested several servings of foods people need to eat for good health or nutrition. These are given in the Australian Guide to Healthy Eating. Working with independent nutrition experts, the National Health or Medical Research Council (NHMRC) developed the Guidelines. They depend on the best available science about the amounts and types of foods and the dietary patterns thought to promote health and well-being and reduce the risk of diet-related chronic diseases or conditions. Variety of foods used in making recipes: Healthy eating means eating a large variety of foods from each of the five major food groups in the amounts recommended. Eating various foods from the five major food groups provides a variety of nutrients to the body, promotes good health and can help to minimise the risk of disease - as well as to keep the diet interesting with different flavours and textures. Many foods that often feature regularly in modern diets do not form part of the five food groups. These foods, sometimes known as 'junk' foods, 'discretionary choices' and 'occasional foods', can be enjoyed sometimes but should not regularly feature in a healthy diet. Oils and fats are high in kilojoules (energy) but essential for a healthy diet in small amounts. No matter where people start, making little changes to bring eating closer to the Australian Dietary Guidelines is easy. Just focus on eating foods from the five major food groups and reducing the intake of occasional foods. The five food groups are: The Australian Guide for Healthy Eating groups the foods that should make up their daily diets into five major food groups. 34 | P a g e 2.1.1 Guidelines to follow and varieties of food used in making recipies vegetables and legumes or beans fruit lean meats and poultry, eggs, fish, tofu, nuts or seeds, legumes and beans grain foods, mostly wholegrain and high cereal fibre varieties milk, yoghurt, cheese or alternatives, mostly reduced fat.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Foods are grouped because they provide exact amounts of critical nutrients. For example, the essential nutrients of the yoghurt, milk, cheese and alternatives group consist of calcium and protein. In contrast, the fruit group is a rich vitamin C source. Eating a different, well-balanced diet means eating various foods from all five groups in the recommended amounts daily. Because several foods provide different types and amounts of essential nutrients, choosing multiple foods from each food group is crucial. Also, selecting a variety of foods will help to make the meals enjoyable so that people don't get bored with the diet. 35 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide There are many reasons for dietary constraints, which differ from person to person. Some of the more common ones include: Some common types of special diets: (some explained above) FODMAP is an acronym for the short-chain sugar-alcohols and carbohydrates that appear in foods, either naturally or as additives. These sugars ferment in the big bowel and irritate people suffering from bowel problems. 36 | P a g e 2.1.2 Foods and recipes to meet specific requirements. Food allergies and intolerances — such as dairy-free, fish and shellfish allergies, nut-free and gluten-free Dietary requirements — vegetarian, vegans and pregnancy Religious reasons FODMAP Tree nut and peanut allergies Fish and shellfish allergies The Ketogenic diet Gluten-free and celiac Dairy-free and lactose-free Vegetarian Vegan Fermentable Oligosaccharide Disaccharide Monosaccharide And Polyol

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 2.2 Identify appropriate combinations of food to meet macro- and micro-nutrient requirements. groups. There's no denying the effect food has on health. High-quality foods are essential in nourishing and protecting the body from inflammation and oxidative stress. An inadequate intake of nutrients in the diet can lead to low energy levels, fatal disease, and severe health conditions. Understanding and awareness of different food nutrients, their effects on the body, and how to include them in the diet makes it easier to live a healthy and balanced lifestyle. Macro and micronutrients The nutrients the body needs to promote development or growth and regulate bodily processes can be divided into macronutrients and micronutrients. Macronutrients are the nutrients the body needs in more significant amounts, namely carbohydrates, protein, and fat. These provide the body with energy or calories. Micronutrients are the nutrients the body needs in smaller amounts, commonly referred to as vitamins and minerals. Macronutrients are the nutrients people need in larger quantities that provide us energy: in other words, fat, protein and carbohydrate. Micronutrients are primarily vitamins and minerals and are equally essential but consumed in minimal amounts. People generally get their micronutrients along with macronutrients. Protein-containing foods like beans, meat, milk, fish and eggs are sources of calcium, iron and vitamin D, for example. Carbohydrate-containing foods like fruit and vegetables provide a wide range of vitamins, minerals and fibre. In contrast, starchy carbohydrates such as brown rice, whole grain cereals and bread provide fibre, B vitamins or magnesium. Fats give us vitamins A, D, E and K. Humans need macronutrients to help with energy and micronutrients to help an individual to be healthy and digest those macronutrients. When planning a special dietary meal to meet macro- and micro-nutrient requirements, the key is combining foods that offer various nutrients. For example, a balanced meal could include whole grains, lean proteins, healthy fats, and plenty of fruits and vegetables. Whole grains can provide complex carbohydrates and fibre, while lean proteins offer essential amino acids. Healthy fats provide energy and help the body absorb specific vitamins. Fruits and vegetables are packed with vitamins, minerals, and antioxidants that are important for overall health. The meal should also include foods low in saturated fat and added sugars. Caterers can create nutritious and delicious meals by combining foods from different groups.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Nutrients are chemical substances required for functioning cells, tissues or other organs in all living organisms. Our body requires the proper amount of nutrients for several functions, including growth, protection and repair against disease-causing microbes. Since our body cannot synthesise these nutrients, they must be supplied through external sources such as food. There are two types of nutrients essential for the body: The nutrients that are needed by the body in lesser amounts are known as micro-nutrients, whereas the nutrients that are required by the body in more significant amounts are known as macro-nutrients. 38 | P a g e 2.2.1 Introduction of macro- and micro-nutrient requirements. The plant-based nutrients are essential in large quantities as our body cannot produce them by itself. These macro-nutrients provide energy and support the body's metabolic systems, growth, and development. Macro- nutrients include proteins, fats, carbohydrates, vitamins and minerals. Macro-nutrients The plant-based nutrients are required in minimal quantities. They are mainly responsible for repairing damaged cells and tissues and preventing infectious diseases by fighting against disease-causing pathogens, including bacteria, viruses, fungi, etc. Micro-nutrients include calcium, iron, vitamins, minerals, and vitamin C. Micro-nutrients

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 39 | P a g e 2.2.2 Combinations of food to meet macro- and micro-nutrient requirements.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Nutrients are grouped into macronutrients and micronutrients. Carbohydrates, proteins, fats and water are macronutrients, and vitamins and minerals are micronutrients. SOME IMPORTANT NUTRIENT GROUPS AND THEIR FOOD SOURCES: (KE7.1) 40 | P a g e Vitamins Vitamins Minerals Minerals Fibre Fibre Carbohydrates Carbohydrates Fats Fats Protein Protein Water Water

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 41 | P a g e Fats can be found in meat, fish, seafood, dairy products, nuts, seeds and oils. Fats serve as an energy source. They prevent heat loss in extreme cold weather and protect organs against shock. They make up part of our body cells and transport fat-soluble vitamins such as vitamins A, D, E and K. Fats can be found in meat, fish, seafood, dairy products, nuts, seeds and oils. Fats serve as an energy source. They prevent heat loss in extreme cold weather and protect organs against shock. They make up part of our body cells and transport fat-soluble vitamins such as vitamins A, D, E and K. Fats Coherent Coherent Coherent Coherent Coherent Many types of vitamins from various food groups participate in body metabolism, like maintaining healthy skin and hair, building bones and releasing and utilising energy from foods. Vitamins can be classified into water-soluble or fat-soluble vitamins. Many types of vitamins from various food groups participate in body metabolism, like maintaining healthy skin and hair, building bones and releasing and utilising energy from foods. Vitamins can be classified into water-soluble or fat-soluble vitamins. Vitamins Clear Clear Clear Clear Clear Clear Clear Minerals are a group of essential nutrients that regulate many body functions, like fluid balance, muscle contraction and transmission of nerve impulses. Some minerals, such as calcium, contribute to body structure and build strong and healthy bones. Minerals are a group of essential nutrients that regulate many body functions, like fluid balance, muscle contraction and transmission of nerve impulses. Some minerals, such as calcium, contribute to body structure and build strong and healthy bones. Minerals Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Fiber is the indigestible part found in the plant. It helps stabilise blood sugar, promote gastrointestinal health and prevent constipation. Dietary fibre can be classified into the soluble and insoluble fibre. Fiber is the indigestible part found in the plant. It helps stabilise blood sugar, promote gastrointestinal health and prevent constipation. Dietary fibre can be classified into the soluble and insoluble fibre. Dietary fibre Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Carbohydrates are a significant energy source for our body, and they come mainly from grains, such as rice and noodles. Besides, fruits, root vegetables, dry beans, and dairy products contain carbohydrates. Carbohydrates are a significant energy source for our body, and they come mainly from grains, such as rice and noodles. Besides, fruits, root vegetables, dry beans, and dairy products contain carbohydrates. Carbohydrates Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide There are a few points to remember regarding particular dietary combinations. With all of these factors in mind, it is possible to create dietary combinations that meet the individual's nutritional needs and are enjoyable to eat. 42 | P a g e Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Coherent Clear Clear Clear Clear Clear Clear Clear Clear Clear Clear Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Concise Meat, fish, seafood, eggs, dairy products, dry beans, and beans are good protein sources. Its primary functions include building, repairing and maintaining healthy body tissues. Meat, fish, seafood, eggs, dairy products, dry beans, and beans are good protein sources. Its primary functions include building, repairing and maintaining healthy body tissues. Proteins Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Correct Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Complete Water is the most abundant substance in the human body and an essential nutrient to maintain health. Water's significant functions include regulating body temperature, production of body fluids, transportation of nutrients and removal of waste products. Water is the most abundant substance in the human body and an essential nutrient to maintain health. Water's significant functions include regulating body temperature, production of body fluids, transportation of nutrients and removal of waste products. Water Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous First, it's essential to ensure that the combination meets the macro- and micro-nutrient requirements of the individual. For example, someone with a particular health condition may need to focus on getting specific vitamins and minerals through their diet. Second, it's essential to make sure that the combination contains a variety of foods from each food group. It will help ensure that all of the vital vitamins, minerals, and other nutrients are being consumed. Finally, ensuring that the dietary combination is palatable and enjoyable is essential. If it's not pleasant to eat, it's unlikely that the individual will stick to the diet in the long term.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 43 | P a g e Clear Clear Clear Clear Clear Clear Clear Clear Clear Concrete Concrete Concrete Concrete Concrete Concrete Concrete Concrete Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous Courteous

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 2.3 Develop recipes that balance nutritional requirements and variety. enjoying plenty of variety. Creating recipes that balance nutritional requirements and variety can be challenging, but it is possible with creativity. A good starting point is to focus on nutrient-dense ingredients such as whole grains, lean proteins, and fresh vegetables. These foods are packed with vitamins, minerals, and other essential nutrients. To add variety, caterers can experiment with different spices, herbs, and sauces. For example, add cumin and coriander to a roasted vegetable dish or pesto to a pasta meal. Caterers can also mix up the textures of the meals; for instance, incorporate crunchy nuts and seeds into salads or add a layer of creamy yogurt to a grain bowl. By combining nutritious ingredients with flavorful seasonings and different textures, caterers can create delicious, balanced recipes that will keep clients healthy and satisfied. Developing recipes with nutritional balance requirements and variety can be a challenging but rewarding endeavour. For example, if caterers are looking for a balanced breakfast, caterers could make an omelette with vegetables and lean proteins. It provides a complete source of proteins, healthy fats, and essential vitamins and minerals from vegetables. For lunch, caterers could make a quinoa bowl with roasted vegetables, avocado, and a protein source such as beans or grilled chicken. A balanced combination of carbohydrates, proteins, and healthy fats provides plenty of vitamins and minerals from vegetables. Finally, caterers could make a stir-fry with lean proteins, vegetables, and whole grains for dinner. It is a good source of complex carbohydrates and provides plenty of vitamins and minerals from vegetables. By combining different recipes like this into the meal plan, caterers can ensure that people get all the essential nutrients while still enjoying plenty of variety. Clear Clear Clear Clear Clear

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Nutrition is the process of the body taking in nutrients from the foods caterer eats. The food caterer devours which nutrients our bodies will receive and in what quantities. Nutrients help our bodies make energy, build tissues, maintain them, and regulate the body's processes. Eating a healthy diet comprising a variety of high-nutrient foods makes us more likely to enjoy good health than eating a poor diet lacking nutrients. Let's overview the nutrition principles that can help people improve their quality of life and feel great. The 5 Basic Principles of Nutrition:(KE7) 45 | P a g e 2.3.1 Introduction of nutritional requirements Water is essential for life Avoid taking processed foods At times, more can be less Eat a well-balanced breakfast Incorporate fruits or veggies into the meals

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Water is essential for life For most people, drinking water happens only when they're thirsty. Not feeling thirsty does not mean the body is fully hydrated. People should drink water throughout the day to prevent their bodies from becoming dehydrated. Doctors order a daily intake of at least eight glasses of water. Water is a friend, as it can benefit people in many ways. Here are a few: Avoid taking processed foods Processed foods are more harmful to the body than they are useful, as they contain all sorts of unhealthy ingredients. People can substitute them with whole grains and fresh foods, and cut out empty carbs and fried foods. To give the body more stable energy, try eating 100% whole wheat foods. These include whole-grain pasta, brown rice, and whole wheat bread, just to mention a few. At times, more can be less People are probably wondering, 'how on earth is that possible?' but with food, it can be. Generally, three meals a day is the primary way of life, but why not try 5-6 mini meals instead? Doing this is more beneficial to metabolic activity. Space the meals throughout the day by taking small snacks between meals. It will help people to control their portion sizes and eat less since people won't be starved. Eat a well-balanced breakfast Breakfast is the important meal of the day, so try not to skip it. Taking a well-balanced breakfast daily is very beneficial to the body. It boosts the metabolism and starts the day off right. For example, having a boiled egg, a cup of coffee, whole grain toast, fresh fruit, and a cup of yogurt 46 | P a g e Water flushes out toxins Water enhances mood Water aids in digestion Water relieves tiredness Water helps with weight loss

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide will make people feel full and stimulated throughout the morning. It will help people avoid snacking on unhealthy things like potato crisps. Incorporate fruits or veggies into the meals Fruits and vegetables contain beneficial natural minerals, antioxidants, and vitamins that work like magic for the body. Some benefits of vegetables and fruits to the body are: Not all recipes can be low in fat, sugar and salt. If they are, then they wouldn't be the same. These recipes still have a place in a balanced diet (everyone likes to indulge occasionally), but they must also be balanced with some healthy ingredients. Often caterers can make a recipe healthier with a few changes which aim at the given suggestions: 47 | P a g e 2.3.2 Creating healthy recipes: They help to minimise the risk of heart disease. They can protect people against specific types of cancers. Fruits and vegetables are low in fat. They are filling but low in carbs. Fruits and veggies contain fibre to keep enhance bowel movement. Make recipes as much as possible from scratch and minimise the number of processed ingredients Use cooking methods other than frying, especially deep-frying. Use reduced-fat dairy products and less of the full-fat versions Change some or all of the grain ingredients in the recipe from highly processed to more wholegrain Use more vegetables and fruits Use lean cuts and slices of meat

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide The way that caterers cook and prepare food is also important. Specific cooking methods are better at retaining the nutrients within the food from others. Cooking techniques like frying and roasting can be less healthy or even become harmful if a large amount of fat (butter or oil) is used during the cooking. However, caterers can roast and fry using a small amount of healthier fat like rapeseed or olive oil. Steaming and grilling are considered to be healthier cooking techniques in most places. 48 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 2.4 Recommend food preparation, cooking and storage methods to maximise nutritional value of food. (KE7.7) experiment. Creating a balanced nutrition plan doesn't have to be boring or restrictive. In fact, with a bit of creativity, caterers can create recipes that are not only healthy but also varied and delicious. Here are a few tips for developing recipes that fit both nutritional requirements and variety: Incorporate various colours, flavours, textures, and ingredients into the meals. Use lean proteins, such as fish, poultry, and legumes. Add whole grains, such as quinoa, bulgur, and oats. Include plenty of fresh vegetables and fruits. Try different cooking methods, such as baking, steaming, and stir-frying. Make use of herbs and spices to enhance flavour without adding salt. With a bit of planning and creativity, caterers can create nutritious and enjoyable recipes. So don't be afraid to experiment.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Cooking food enhances digestion and increases the absorption of many nutrients. Such as, the protein in boiled eggs is 180% more digestible than in uncooked eggs. However, some cooking methods reduce several vital nutrients. The following nutrients are often decreased during cooking: SOME COOKING METHODS: 50 | P a g e 2.4.1 Cooking methods to maximise nutritional value of food. Water-soluble vitamins: vitamin C or B vitamins — thiamine (B1), niacin (B3), riboflavin (B2), pyridoxine (B6), pantothenic acid (B5), folic acid (B9), and cobalamin (B12) Fat-soluble vitamins-- vitamins A, D, E, and K Minerals: primarily potassium, sodium, magnesium and calcium Boiling, simmering, and poaching Grilling and broiling Microwaving Roasting and baking Sautéing and stir-frying Frying Steaming

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Boiling, simmering, and poaching These techniques differ by water temperature: While water-based cooking methods cause the most significant loss of water-soluble vitamins, they have little effect on omega-3 fats.Keep the message brief and to the point. Only focus on the key points and eliminate any unnecessary ideas or views from the message. Grilling and broiling Grilling and broiling provide great flavour but also reduce levels of B vitamins. Also, grilling generates potentially cancer-causing substances. Grilling and broiling are also similar methods of cooking with dry heat. Microwaving Microwaving is a cooking method that preserves most nutrients due to short cooking times. Short cooking times and less exposure to heat preserve the nutrients in microwaved food. Roasting and baking Roasting and baking does not significantly affect most vitamins and minerals, except for B vitamins. Roasting or baking refer to cooking food in an oven with dry heat. Although these terms are somewhat interchangeable, roasting is typically used for meat while baking is used for bread, muffins, cake, and similar foods. Sautéing and stir-frying Sautéing or stir-frying enhance the absorption of fat-soluble vitamins or some plant compounds, but they reduce the amount of vitamin C in vegetables. With sautéing or stir- frying, the food is cooked in a sauce-pan medium to high heat in a little amount of oil or butter. Frying 51 | P a g e poaching: less than 180°F (82°C) simmering: 185–200°F (85–93°C) boiling: 212°F (100°C)

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide The frying makes food taste delicious and can provide some benefits when using healthy oils. It's best to ignore frying fatty fish and minimise the frying time of other foods. Frying consists cooking food in a large amount of fat usually oil at a high temperature. The food is often coated with bread crumbs or batter. Steaming Steaming is the cooking method for preserving nutrients like water-soluble vitamins, which are sensitive to heat and water. The downside is that steamed vegetables can taste bland. However, this is easy to handle by adding some seasoning or oil or butter after cooking. With few exceptions, bioavailability and nutrient levels are minimised in foods following harvest, slaughter or collection. The rate of these losses is usually attenuated by decreasing the storage temperature. Initial heat processing to the point of enzyme inactivation, or the end of microbial sterilisation, "stabilises" the food so that it does not "spoil", but at the same time, it causes a more significant initial reduction in some nutrients, and it continuously gets reduced with extended storage. Initial mechanical treatments and heating processes can also release nutrients to become more available, but once released, they are also subject to losses unless stored at low temperatures. Ascorbic acid is undoubtedly the most sensitive to changes and loss to a less active form due to time and temperature in storage. In many instances, differences in ascorbic acid reflect general changes in quality. Thiamine is the other vitamin frequently affected adversely by time and storage temperature. The A vitamins appear to be lost readily in leafy vegetables but relatively unchanged in other foods. There is little effect on the mineral content of foods, but bioavailability, particularly iron, may be influenced during prolonged storage. (KE7.3) Substantial carbohydrate losses may be encountered due to respiratory activity in extended storage at relatively high temperatures. The protein content is rarely affected, but protein availability is readily reduced even in low-moisture foods unless they are protected from oxygen and stored at low temperatures. These anticipated changes in nutritional value are of particular significance in food labelling, and interpretation must be considered when preparing nutrient labels. Nutrients in vegetables and fruits break down from when they are harvested to when they use or consumed. This nutrient loss can be minimised by the right prepping or storage. The following are steps that food service caterers or ordinary people can use to help preserve nutrients and freshness or all the vitamin and mineral content. 52 | P a g e 2.4.2 Storage methods to maximise nutritional value of food.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide SOME COMMON PRECAUTIONARY TIPS FOR STORING FOOD: 53 | P a g e Don't slice vegetables too far ahead; remember to store them intact. Cut produce that needs to be cooked longer into larger pieces, exposing fewer surfaces from which vitamins can be lost. Keep refrigerators or coolers at 41° degrees Fahrenheit or below, monitoring thermometers in the coolest and warmest spaces of the cooler. Use a proper lid on all food storage containers and protect vegetables or fruits from the ravages of time and temperature by ordering fresh produce as often as possible and purchasing according to available storage space. Store produce in a walk-in cooler to prolong shelf life and stall spoilage. Use dedicated food rotation labels to maintain FIFO (first in, first out) handling and storage. Don't wash most produce before storage since moisture enhances mould growth and increases ripening. Wait to wash vegetables or fruits until ready to prep them. Choose robust and non-toxic food storage containers Choose robust and non-toxic food storage containers Avoid refreezing thawed food Avoid refreezing thawed food Storing food in the fridge Storing food in the fridge If in doubt, throw it out If in doubt, throw it out Storing cooked food safely Storing cooked food safely Freezing food safely Freezing food safely Take special care with high-risk foods Take special care with high-risk foods Store raw food separately from cooked food Store raw food separately from cooked food

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 54 | P a g e Video Title: How to Create a Healthy Plate Video Title: Resolving workplace conflict Refer the cha the topic. You will need activities in t Refer the cha topic. You will need guide.

55 | P a g e Chapter 3- Cost and document special recipes.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 56 | P a g e Running a successful restaurant requires having a good handle on the cost of recipes. To do this, it is essential to document all recipes and their associated ingredients and costs. It includes not just the ingredients themselves but also any other expenditure items associated with the dish, such as packaging costs or delivery fees. Once all costs are established, it is essential to calculate their portion yields and cost per portion. It will allow the caterer to determine the overall production cost of each recipe. Furthermore, the caterer can assess the cost-effectiveness of proposed dishes against budgetary constraints. By monitoring the costs associated with each recipe, the caterer can ensure that the menu items remain profitable while still delivering great-tasting food. Costing and documenting unique recipes is integral to running a successful food business. The first step is calculating the expenditure items needed to produce the recipe. It includes ingredients, labour, and other costs associated with the recipe. Once these costs are determined, it is essential to calculate the portion yields and costs from each ingredient to assess cost-effectiveness. It helps to ensure that the dish meets budgetary constraints and is not overpriced. Finally, keeping accurate records of all recipes and their associated costs is essential. These records can monitor costs, track trends, and evaluate new recipes.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide When creating and costing recipes for a restaurant or catering business, several essential steps must be taken. First, the formula must be documented in detail, including all ingredients, amounts, and preparation instructions. It will help ensure that the recipe can be replicated with consistent results. Second, the individual expenditure items must be calculated to determine the recipe's production cost. It includes factors such as ingredient costs, labour costs, and overhead costs. Third, yield and cost calculations must be done to determine how much ingredient is needed to produce a certain number of portions of the dish and the overall cost of those portions. Finally, the cost-effectiveness of the proposed dish must be assessed against any budgetary constraints. By taking these steps, it is possible to create cost-efficient recipes that meet the needs of the business. IMPORTANCE OF COUNTING COSTS: Food costing is critical to know because it directly impacts the profitability of a restaurant or hotel. It is the cost of the ingredients and does not include other expenses, such as labour and overheads. It is essential to determine whether food costing targets are being met. Understanding the basics of recipe costing is vital so that caterer can: 57 | P a g e Understand how to price the dishes to achieve a target profit correctly. Study the way the competitor prices their dishes against an industry benchmark. Know how much food cost is incurred on each recipe. It gives the caterer a clear view of how much the caterer can earn per dish. Determine each menu item’s profit margin and choose which to promote through suggestive selling and promotions. Know when to reduce a recipe cost. If the caterer keeps up-to-date with the cost and sees that the caterer is going beyond the target cost percentage, the caterer can easily plan how to reduce the costs.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Food Costing Tools: While it might seem difficult initially, the caterer will set up the restaurant in a better financial position after using the following metrics. These are the tools and calculations that are important in deriving the food costs: Recipe Cost Sheet For recording all information and data about the recipe, like actual ingredient cost, current unit cost, and cost per portion. Knowing the recipe cost plays a critical role in the selling price and can help the caterers in the future if they need to deduct a recipe cost due to the tracking. Standard Recipe The cost depends on a standard recipe, which makes it easy to guide kitchen staff in food preparation, and it also helps compute food costs based on the needed servings. It is a basis for food costing. Up-to-Date Ingredient Costs Current prices should be the factual basis of costing. Thus, the requirement to do a price check on items from time to time is mandatory. 58 | P a g e Recipe Cost Sheet Standard Recipe Up-to-Date Ingredient Costs

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 59 | P a g e What will you learn from this chapter? In this chapter, you will learn the following points: 3.1. Calculate expenditure items to determine production costs of recipes. 3.2. Calculate portion yields and costs from ingredients. 3.3 Assess cost-effectiveness of proposed dishes against budgetary constraints.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 3.1 Calculate expenditure items to determine production costs of recipes. (KE9) accurately and making the most of the resources. Calculating the production costs of recipes can help businesses determine the cost of creating their products. The process involves calculating all expenses associated with making a recipe, such as ingredient costs, labour costs, packaging costs, and overhead costs. Ingredient costs should include the cost of purchasing or producing the ingredients and any storage fees. Labour costs should include the salaries of workers involved in the production process and any benefits they may receive. Packaging costs should include materials or services, such as printing or labelling, to package the product. Finally, overhead costs should include any other expenses associated with running a business, such as rent, utilities, and insurance. By taking all of these items into account, businesses can accurately determine the production costs of their recipes and ensure that they are making a profit. A thorough analysis of the expenditure items is necessary to determine each recipe's production costs accurately. First, the caterer must create a list of all the ingredients in each recipe and their costs. Then, the caterer must calculate each ingredient's total cost based on the amount used in the recipe. Next, the caterer needs to add up the ingredients' costs to get the recipe's total production cost. Lastly, the caterer needs to factor in overhead costs, such as labour, utilities, and equipment, to get the final cost. By taking these steps, the caterer can ensure that the caterer is pricing the recipes accurately and making the most of the resources.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Calculating production costs for a recipe is an essential step in running a successful food business. It involves considering all the expenses associated with making the recipe, such as the cost of ingredients, labour, and overhead. To accurately calculate production costs, the caterer must first be aware of all the different expenditure items that need to be considered. It includes the cost of ingredients such as spices, vegetables, and meats and labour costs such as wages and taxes. The caterer must also factor in overhead costs, such as rent, utilities, and insurance. Once the caterer has a complete list of all the expenditure items that need to be taken into account, the caterer can then begin to calculate the total production cost of the recipe. It will allow the caterer to make informed pricing decisions and help the caterer maximise profits. Food Cost Formula/STANDARD MEASURE: The food cost formula is as follows: 61 | P a g e 3.1.1 Calculate expenditure items (KE9.3) (KE9.1)

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide The food cost percentage is just the second term for food cost. It measures the cost of goods sold against sales and can help caterers determine if they're charging the customers the correct amount. GST addition or subtraction (KE9.5) The GST is Australia's Goods and Services tax. It applies to selling most goods and services sold or consumed in the country. The GST was established on 1 July 2000 and was met with plenty of uproars. It seems that not many people like the GST; however, in reality, it did replace several state and federal taxes at the time. GST applies to all eatables like beverages or food consumed on the premises that supplied them and too hot food delivered as a takeaway. Other foods may be GST-free. 1. Adding GST If caterers want to add GST to the current price of a product or service, multiply the amount by 0.1 (or 10%). It gives caterers the amount to add on. Alternatively, multiply the original price by 1.1 (110%) if the caterers want the total cost. Example: Price excluding GST: $100 GST amount: $10 Price including GST: $110 2. Subtracting GST Sometimes caterers need to subtract GST to determine how much GST is included or the pre- GST price. To determine how much GST is included in the total price, divide the price by 11. If caterers want the total price before GST was added, divide it by 1.1. Example: Price including GST: $110 GST amount: $10 Price excluding GST: $100 Of course, all of this is a lot of work. Can caterers imagine manually calculating this for every product and doing it every time caterers make a sale? It's incredibly time-consuming, so it makes sense to let POS technology do it for caterers. Calculate Food Cost: 62 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide STEPS OF RECIPE COSTING: Note down the Ingredients and Their Quantities Make a list of all ingredients used in the recipe and state the weight and measurement of each component used. When the caterer has the menu at hand, one of the first things that the caterer needs to do to ensure that the caterer costs the recipes correctly is to write down all the ingredients that go into making each dish. Once the caterer has a well-designed menu and has written all the elements required, the caterer needs to deliberate regarding the quantity of each component. Write Prices For The Ingredients The caterer needs to determine the cost of each ingredient as it is sold as a unit in the store. The caterer needs to look for the total price of each item, not considering the costs of the exact 63 | P a g e Step 1: Determine Inventory Usage Step 2: Find the Total Sales Step 3: Use Food Cost Formula Note down the Ingredients and Their Quantities Write Prices For The Ingredients Calculate the Prices of the Items Add It All Together Extract the Cost Of Each Serving Estimate costs for herbs and spices Other costs – electricity, water and gas Ideal Menu Pricing Optimise Restaurant Profits Through Recipe Costing

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide amount of ingredients that go into the dish. Here, the caterer must also consider the Edible Portion of the raw materials. It can be done by calculating the Yield of the items. Calculate the Prices of the Items Divide the measurement/weight of each ingredient used in the recipe by the weight of the unit sold and multiply it by the unit's price as a whole. It will determine the cost of each ingredient used in a particular dish. Plenty of times, manufacturers mention the number of servings a box holds. If not, determine the quantity the caterer will need for the recipe. Add It All Together Once the caterer has the individual amount of each ingredient that goes into making a dish, the caterer can easily add all these amounts. This step will help the caterer determine the cost of the entire recipe. Extract the Cost Of Each Serving Divide the cost of the entire recipe by the number of portions it serves. It will determine the cost of each serving. A standard recipe with specified item portions helps the caterer maintain the recipe costs. Estimate costs for herbs and spices Suppose the caterer has a weighing scale to measure the weight and amount of spices that used into the recipe. In that case, the caterer can follow the drill mentioned above to calculate the expenses of partial ingredients. If not, a more straightforward method would be to consider a generic price. Other costs – electricity, water and gas Measuring utility costs is demanding, as it is hard to estimate how much electricity and gas go towards cooking and how much of it is allocated towards lighting and ambience expenses. However, one can try to estimate the cost of water used in a recipe. To conclude, it is far easier to account for these costs as operating expenses of the restaurant and pro-rate them over the different menu items. Ideal Menu Price Cost per serving/ Ideal food cost percentage = $4/0.28 = $14.28 Another method is to use Gross Profit Margin (GPM) to calculate the ideal price. So, if the ideal GPM is 72% and the dish costs caterer $4 to make, then GPM = (Menu Price – Cost price) / Menu Price 64 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 72% = (Menu Price – $4) / Menu Price Menu Price = $14.28 Optimise Restaurant Profits Through Recipe Costing Recipe costing is arduous, but it is necessary if the caterer wishes to optimise the restaurant’s profits. It will provide the caterer with updates on inventory levels on a real-time basis, which can be used for planning inventory replenishments. It, in turn, will lead to savings in food costs and helps reduce food wastage levels. Just keep in mind the cost the caterer incurred in making the dish, and price the dishes accordingly. 65 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 3.2 Calculate portion yields and costs from ingredients. the dishes accurately. Calculating portion yields and costs from ingredients is an essential skill for any chef or restaurant owner. To do this, the caterer needs to know the amount of each ingredient that goes into a recipe and the cost of each ingredient. Once the caterer has this information, caterer can calculate the recipe yield (the number of portions it makes) and the total cost of all ingredients. It can be done by taking the amount of each ingredient needed for the recipe and multiplying it by the cost per unit of that ingredient. It will give the caterer the total cost for each ingredient, which the caterer can then add together to get the total cost of all ingredients in the recipe. From there, the caterer can divide the total cost by the recipe yield to get the cost per portion. It will allow the caterer to accurately calculate portion yields and costs from ingredients so the caterer can plan the recipes and budget more effectively. Calculating portion yields and costs from ingredients is integral to running a successful restaurant or catering business. It involves taking the estimated yield of a recipe, dividing it into individual portions, and then calculating the cost of each portion. To begin, the caterer needs to know the estimated yield of a recipe. It can usually be found in the recipe's instructions. Once the caterer has the yield, divide it into individual portions, taking into account any leftovers or wastage. Then, calculate the cost of each portion by multiplying the cost of each ingredient by its weight or volume. Finally, add up all the costs to get the total cost of the recipe. It will give the caterer the cost of each portion, allowing the caterer to price the dishes accurately.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Yield Percentage The per cent of a whole purchase unit of meat, poultry, or fish is available for portioning after any required in-house processing. All ingredients must be weighed, measured and yield tested before costing a menu. All items on a menu must be tested before processing. The yield percentage is significant because it tells the caterer several things: how much usable product the caterer will have after processing, how much raw product to order, and the actual cost per dollar spent. Plate costs, or portion costs, are a calculation of the costs required to prepare a menu item. Many restaurants track their Cost of Goods Sold (COGS), a tremendous high-level metric that helps visualise the cost to make all the items caterers sell in a given time. Plate costing is essentially a COGS measure that focuses on individual menu items. The portion costs are the cost of serving an individual ingredient or recipe. For example, the ground beef portion cost on the hamburger is the total cost of ground beef per burger. Another example is if a caterer sells smoked brisket by the pound, the portion cost is the cost per pound. Portion cost is significant for buffets, cafeterias, by-slice pizzerias, and other businesses where individual portions are served in place of meticulously composed dishes. Plate costing helps the caterer be more strict in pricing the menu items. The caterer must know menu item costs to price each plate according to the target profit margin. Remember, the margin is simply the difference between costs and price. It is mainly expressed as a percentage and calculated using this formula: Profit margin % = ([Price - Cost]/Price)*100 Individual plate or portion costs make for more accurate menu engineering. Menu engineering consists of various actions caterers take to create a good menu, including pricing, physical design, placement, seasonal dish choice, add-ons/modifiers, and more. Create a recipe costing template 67 | P a g e 3.2.1 Yields and costs (KE9.2)

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Create a spreadsheet with the following nine critical headings for each recipe: (KE9)  68 | P a g e Ingredient Purchased unit Unit purchase cost Yield Actual unit cost Serving unit Unit serving cost Portion size Portion cost Ingredients - A complete list of edible items used to make the dish. Purchased unit - The unit of measurement in which the items were purchased, anything from pounds and ounces to gallons and cases. Unit purchase cost - The price per unit of measure as displayed on the supplier invoice. Yield - Amount of usable ingredients after processing, expressed as a percentage. Actual unit cost - True costs after subtracting usable yield from purchased units. Serving unit - The unit of measure used in the recipe. Unit serving cost - Cost per serving unit. Portion/serving size - How much of each ingredient goes into a dish caterer serves customers (e.g. one tablespoon of butter). Portion cost - The cost of the serving size for that ingredient, calculated using the following formula: Portion size x unit serving cost.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 3.3 Assess cost-effectiveness of proposed dishes against budgetary constraints. (KE9.4) serve delicious and profitable meals to their customers. When assessing the cost-effectiveness of proposed dishes against budgetary constraints, it is crucial to consider both the cost of the ingredients and the cost of labour. It is also essential to account for other associated costs, such as packaging or marketing. Once all the costs have been determined, it is necessary to compare them to the budget and look for ways to reduce costs without sacrificing quality or flavour. For example, substituting less expensive ingredients while still achieving the desired flavour profile can effectively reduce costs. Additionally, menu planning can help ensure no wasted ingredients or overspending on certain items. By carefully assessing the cost-effectiveness of proposed dishes against budgetary constraints, restaurants can ensure that they can serve delicious and profitable meals to their customers. First, the caterer should ensure that the ingredients used in the dishes are cost-effective and within the budget. Compare prices between different suppliers and stores to get the best deal. Also, consider how much time and labour it takes to prepare each dish. If a dish takes too long to prepare, it may not be worth it in terms of cost-effectiveness. Finally, the caterer should also consider how much each dish caterer can serve per customer. If a dish is too large, the caterer may not be able to serve enough customers to make a profit. Considering all of these factors, the caterer can assess the cost- effectiveness of proposed dishes against budgetary constraints. Additionally, menu planning can help ensure no wasted ingredients or overspending on certain items. By carefully assessing the cost-effectiveness of proposed dishes against budgetary constraints, restaurants can ensure that they can serve delicious and profitable meals to their customers.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Cost-effectiveness evaluation is a way to examine the health and cost outcomes of one or more interventions. It compares two interventions by analysing how much it costs to get a unit of a health outcome like a life year gained or a death prevented. It provides information on an intervention's health and cost impacts compared to the other intervention. If the net prices of some interventions are favourable (which means a more effective intervention is more expensive), the results are presented as a cost-effectiveness ratio. A cost-effectiveness ratio is a net cost divided by changes in health outcomes. Examples include cost per case of injury prevented or cost per death averted. Also, if the net prices are hostile (which means a more effective intervention is less expensive), the outcomes are reported as net cost savings. FOR DISHES: Before expanding the restaurant business, improving the point-of-sale operating systems or adding a full-service bar, the business owner perform a cost-benefit analysis. This Evaluation shows how the contemplated project will affect the restaurant's operating results. If the study states that the project will have a less positive effect on profits and revenues, the owner may consider an alternative project with a faster payback. The costs depend on the particular project. They could acquire additional assets like furniture, fixtures, tools, and equipment. Labour or materials expenditures are required when making facility renovations. These expenses are prorated over the project's life -- the period during which the restaurant will benefit from the project. Other ongoing costs may include increased utilities, labour, food, or marketing expenses. The benefits are increased revenues from the project or decreased costs due to improved productivity from, for example, new computer systems. These benefits are forecast for the life of the project. Prices are then subtracted from the profits. For instance, if the furniture and fixtures expenditures are $50,000 spread over five 70 | P a g e 3.3.1 Cost-effectiveness

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide years, and the annual additional operating expenses are $10,000 per year, the project has to result in at least $20,000 in positive sales to break even. Budget constraint is the number of ingredients caterers can afford within a current budget. It illustrates the range of choices available within that budget. Opportunity cost is the number of items caterers give up in return for something else. Sunk cost is the amount spent before and cannot be recovered. Restaurants have limited funds to spend on goods or services. They must, therefore, be selective about how much they spend on each item within their budget constraints. To stay within that budget, they must decide how much to spend on various things and related costs. A budget constraint is an economic term that refers to the combined amount of items caterers can afford within their income. For example, if caterers are sales professionals with a $1,000 budget for promotional items, this sets the upper limit on items caterers can purchase. The cost of each item and the minimum quantity of caterers would determine how many can buy within the budget. The same principle of budget constraint can also be applied to time. If caterers are a manager, the employees only have a particular number of hours in a workday, which means caterers need to determine how much of their time they should spend on the different things they need 71 | P a g e 3.3.2 Budgetary constraints.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide to achieve. The calculation may vary weekly as the business priorities change and the employees' available time adjusts since some weeks include holidays or employees might take time off. (P1 x Q1) + (P2 x Q2) = m 72 | P a g e Video Title: How To Calculate Food Cost Percent Video Title: Resolving workplace conflict

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 73 | P a g e Refer the chapter 3 in the self-study guide to get more information about topic. You will need to provide answers to the questions given in the self-study guide. Refer the chapter 3 in the class activity book to perform activities related to the topic. You will need to provide answers to the questions and complete the given activities in the class activity book.

74 | P a g e Chapter 4- Monitor suitability of special recipes.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 75 | P a g e Creating unique recipes is an art, and ensuring they are suitable for the customer's needs is essential. To do this, it is essential to monitor the suitability of the recipes. Feedback from customers and other sources should be used to determine the suitability of the recipes, and a thorough analysis should be done to ensure that they meet dietary goals, nutritional requirements, and customer needs. If necessary, recipes should be adjusted based on feedback, and suitability should be monitored to ensure the changes have been successful. Additionally, customer feedback should be monitored to see if any further changes are necessary. By taking these steps, caterers can ensure that the unique recipes suit the customers. Developing unique recipes is an integral part of any food business. It's not just about creating something tasty - it's also vital to ensure that the recipes are suitable for the intended customers. To monitor the suitability of recipes, it is essential to use feedback from customers and other experts. This feedback can be gathered through surveys, focus groups or tastings. It's also helpful to solicit feedback from friends and family - or even strangers - so caterers can get an objective opinion. Once caterers have the feedback, caterers can adjust the recipes as needed. It could involve changing ingredients, altering cooking times or tweaking the flavour profile. It's also essential to analyse the recipes against dietary goals and nutritional requirements. It can help caterers ensure that the recipes are healthy and suitable for the intended audience. With careful monitoring and adjustment, caterers can ensure that the recipes are suitable for the people who will be eating them.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide When it comes to cooking, creating unique recipes is a crucial part of being a successful chef. However, it's essential to ensure that the recipes caterers make suit the customers. To ensure this, it's necessary to monitor the suitability of the recipes by getting feedback from customers and others. That feedback will help caterers determine each recipe's suitability and adjust accordingly. It's also essential to analyse the suitability of recipes against dietary goals, nutritional requirements, and other criteria. It could involve looking at the ingredients used in recipes, their nutrient content, and checking if they meet specific dietary requirements. Caterers could consider other factors such as cost, availability, and sustainability. By considering all these factors, caterers can ensure that the recipes caterers create are suitable for the customers. Food suitability - assurance that food is good for consumption according to its intended use. Primary production - those steps in the food chain up to and including, for example, slaughter, harvesting, milking, and fishing. HACCP stands for Hazard Analysis Critical Control Point. Given principles must be followed at every point in the food production process, from growing and farming to distribution and consumption. 76 | P a g e Establish monitoring procedures Establish corrective actions Conduct a hazard analysis Identify critical control points Establish verification procedures Establish record-keeping procedure Establish critical limits

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 77 | P a g e What will you learn from this chapter? In this chapter, you will learn the following points: 4.1. Use feedback from customers and others to determine suitability of recipes. 4.2. Analyse the suitability of recipes against dietary goals, nutritional requirements and customer needs. 4.3. Adjust recipes based on feedback and suitability.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 4.1 Use feedback from customers and others to determine suitability of recipes. good as they can be. Using feedback from customers and others is an integral part of determining the suitability of recipes. Not only does it give caterers an idea of what people like and don't like, but it can also provide invaluable insight into improving the recipes. For example, if customers say that a dish is too spicy, caterers can adjust the amount of spice caterers use next time to make it more palatable. If customers say a dish is too bland, caterers can add seasoning or herbs to make it more flavorful. Additionally, getting feedback from others, such as food bloggers or chefs, can give caterers ideas for new recipes or ways to improve existing ones. By taking into account customer and expert feedback, caterers can ensure that the recipes are as good as they can be. For example, if customers say that a dish is too spicy, caterers can adjust the amount of spice caterers use next time to make it more palatable. If customers say a dish is too bland, caterers can add seasoning or herbs to make it more flavorful. Additionally, getting feedback from others, such as food bloggers or chefs, can give caterers ideas for new recipes or ways to improve existing ones. By taking into account customer and expert feedback, caterers can ensure that the recipes are as good as they can be. For example, if customers say that a dish is too spicy, caterers can adjust the amount of spice caterers use next time to make it more palatable. If customers say a dish is too bland, caterers can add seasoning or herbs to make it more flavorful. Additionally, getting feedback from others, such as food bloggers or chefs, can give caterers ideas for new recipes or ways to improve existing ones. By taking into account customer and expert feedback, caterers can ensure that the recipes are as good as they can be.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide When customers visit a restaurant, they look for a memorable gastronomical experience. This experience depends on the quality, freshness, and taste of food; the décor, ambience and hygiene level; and the staff courtesy and prompt service, among the other parameters. Soliciting customer feedback can give caterers an insight into what they like about the restaurant and what they expect. It will also effectively increase the standards of customer service. Based on their comments and opinions, caterers can work towards delivering a great dining experience to the customers, building repeat patronage, and boosting the brand image. Face-to-Face Feedback Once the customers are seated, the waitpersons then become the face of the restaurant as they are the ones that the customer will remember as they leave their feedback. The waitpersons are also the first chance for the customer to give feedback. They should be trained to enquire about how the meal is going and whether there is anything to be done to improve it for the customer. It is an instant way that the restaurant can get customer feedback and presents a chance to rectify any problems. Social media Social media is an valuable tool for getting feedback. If caterers inform the customers of the restaurant's pages on various social media sites, they can quickly get in touch and leave feedback or reviews. Many diners will be more likely to leave reviews on social media given the 79 | P a g e 4.1.1 Feedback from customers (KE10.2)

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide centrality of these sites to their lives and, of course, their accessibility. Social media is especially attractive for customers because they know that they will get a response. It is helpful for restaurant owners because it can build crucial rapport with customers and help to build a reputation for being a helpful and caring business. It is true even if the feedback isn't positive, as a restaurant's response should help rebuild customer trust. Feedback Forms They distribute printed forms among the customers to obtain their feedback. Also, the restaurant's website is an excellent point of contact for customers. A feedback box or form on the website is a easy way for customers to find a direct way to give feedbacks to the restaurant. Having the feedback form on the website is also helpful in motivating one-time visitors to the restaurant or returning visitors to leave feedback. Mobile POS Feedback System They used a tablet connected to the POS to get feedback based on what the customer had ordered and their particular experience. Mobile EPOS systems are becoming more common in restaurants and can help gather feedback. A tabletop ordering system can give the option to complete a feedback survey at the point of payment. It creates a no-fuss option for the customer to give feedback, as they do not have to complete any extra steps to give their opinion. Online Customer Feedback Another technique to obtain customer feedback is to have an online survey form that customers can fill out at leisure. For those restaurants that offer online food ordering, there is another excellent opportunity to ask customers' thoughts on the service they received. Once the transaction is done, and the customer has either picked up or had their food delivered, a follow-up email with links to a survey asking the customer how they rated the experience is a valuable way, particularly for takeaway restaurants as they don't have another point of contact with the customer if all exchanges with the customer are either by phone or online. 80 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 4.2 Analyse the suitability of recipes against dietary goals, nutritional requirements and customer needs. each day's meal. Caterers can call it our 'daily food guide'. When creating recipes, it is essential to consider more than just flavour and presentation. Recipes should also be evaluated against dietary goals, nutritional requirements and customer needs. It is where nutritional analysis comes in. The nutritional analysis involves looking at the ingredients in a recipe and assessing their nutritional content, such as calories, fat, carbohydrates, sodium, vitamins and minerals. This data can then be used to evaluate whether or not a recipe is suitable for a particular diet, such as vegan or low-sodium. It can also be used to ensure that the recipe meets customer needs, for example, those with allergies or food sensitivities. Nutritional analysis is a critical part of recipe development and should be carefully considered before a recipe is finalised. The knowledge of recommended dietary allowances and food composition is necessary to select an adequate diet. But if caterers start doing this, it will be a tedious process. Therefore, it is necessary to translate the nutritional needs into the kinds and amounts of food caterers should eat. Such information can then be used in the everyday meal planning exercise. It is achieved by dividing/categorising all food items into food groups. A balanced diet contains various foods in different quantities as per the individual's need for several nutrients is met, and some amounts of nutrients are preserved in the body to withstand short phases of low dietary intake. Meal planning is essential for meeting the nutritional requirements of the customers. It helps them decide what to make each day's meal. Caterers can call it our 'daily food guide'.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide A healthy diet throughout life helps prevent malnutrition in all its forms and various non- communicable diseases and conditions. However, increased production of processed foods, rapid urbanisation and developing lifestyles have led to unhealthy dietary habits. Everyone is now consuming more foods high in fats, energy, free sugars and sodium/salt. Many people do not eat enough vegetables, fruit, and other dietary fibre, like whole grains. The exact make-up of a diversified, healthy or balanced diet will vary depending on individual characteristics like gender, age, lifestyle and degree of physical activity, cultural context, locally available foods or dietary customs. However, the basic principles of a healthy diet mostly remain the same. Develop recipes that fulfil the dietary and nutritional guidelines for the given groups: The nutritional needs change with different life stages. To be fit and healthy, it is crucial to consider the extra demands placed on the body by these changes. 82 | P a g e 4.2.1 Suitability of recipes according to customer needs (KE3) Adolescents- Athletes Children Defence force personnel Elderly people People in Healthcare Ill or injured people People with nutritional and energy requirements due to the physical condition People in areas affected by disasters or environmental extremes People in remote areas

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide (KE8) Adolescents- The growth children moving into adolescence needs plenty of nutrients and energy. For girls, this mainly occurs around 10 to 11 years of age. For boys, it happens later, about 12 to 13 years. Athletes- A well-balanced diet is essential for growing athletes to maintain proper growth and optimise performance in athletes. An ideal diet consists of 40% to 65% carbohydrates, 15% to 30% protein and 28% to 35% fat. Fluids are essential for hydration and should be taken before, during and after athletic events to prevent dehydration. Timing of food consumption is vital for better performance. Meals must be eaten a minimum of 3 hours before exercise, and snacks should be eaten one h to 2 hours before the activity. Recovery foods must be consumed within 35 min of exercise and again within one hour to 2 hours of training to allow muscles to rebuild and ensure proper recovery. (KE8) Children- During childhood, children usually vary their food intake to match their growth patterns. Children's food needs vary widely for their growth and their level of physical activity. Like 83 | P a g e Reduced-fat milk is not recommended for children under two due to increased energy requirements and high growth rates. Be aware of foods that can cause allergic reactions, including shellfish, cow's milk etc. Be careful if there is any genetic history of food allergy. Tooth decay should be prevented with regular visits to the dentist and proper brushing. Avoid sugary drinks and foods. Ensure the child has proper fluids, specifically water. Fruit juices must be limited, and Takeaw ays and fast foods m ust be balanced w ith nutrient-dense foods such as w holegrain bread and cereals, legum es, fruits, nuts, vegetables, fish or lean m eats. M ilk, cheese and yoghurt m ust be included to boost calcium intake, which is crucial for grow ing bones. The extra energy required for physical and grow th activity m ust be generated from foods that give nutrients instead of just 'em pty calories'. Adolescent girls m ust be encouraged to consum e m ilk and m ilk products.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide energy needs, a child's needs for vitamins, minerals and proteins increase with age. Caterers' children are often picky but must be encouraged to eat various dishes. Trying again with new foods can be needed for a child to accept that food. As many as 9 to 15 times may be required. Defence force personnel- Nutrition influences how well a soldier can train and fight. An optimal diet may help delay fatigue, improve performance during training or combat, and avoid injuries, while certain nutrient deficiencies can seriously impair performance. Military rations provide for the nutritional needs of the majority of service members; unfortunately, what is provided is not always consumed. If soldiers do not consume adequate rations, mental and physical performance and morale may suffer. Appropriate food, in terms of quality and quantity, and adequate hydration are required to ensure that the physical capacity and mental performance of military personnel remain optimal. Nutrition is a significant contributor to the wound-healing process. Elderly people- Many elders eat little as age increases, making it harder to ensure the diet has enough variety to include all the nutrition they need. People in Healthcare- Proper nutrition plays a significant role in many disease prevention, recovery from illness or ongoing good health. A healthy diet will help an individual to both looks and feel good. Since nurses are the continuous mediator and stay in contact with patients regularly, they need to understand the essentialness of nutrition basics and be able to explain the results of healthy choices to their pioneers and patients. Nutrition classes share the information necessary to sort facts from fiction about healthy eating and pass that knowledge on to their patients. 84 | P a g e soft drinks must be avoided. Suppose a child gains extra weight for growth, limiting, nutrient-poor snacks and energy-dense foods. Increase the child's physical activity. Limit foods that are low in nutrients and high in energy, like sweet biscuits, cakes etc. Choose foods high in fibre to enhance the health of the bowel. Limit the use of table salt in food. Choose from a wide variety of drinks with adequate fluids. Make them as active as possible to encourage the appetite to maintain muscle mass. Remain healthy with well-balanced eating and regular exercise. Give nutrient-dense foods rather than energy-dense, including eggs, fish, liver, low-fat dairy foods, nuts and seeds, legumes, fruit and vegetables, wholegrain bread and cereals. If possible, spend some time outside daily to boost vitamin D synthesis for healthy bones.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Ill and injured people- (KE5.1) A change in a drug's impact on the body when it is taken together with particular foods). Not all medicines are affected or impacted by food, and some drugs are affected by only specific foods. A drug-food interaction can delay, reduce or increase the absorption of a drug. It can increase or decrease the drug's action, which can cause adverse effects. Sick people must eat well even if they are not active enough. They need nutrients to stay alive, fight infections or regain the lost nutrients. During recovery from the disease, most people are hungrier than usual. They can eat more food and quickly regain lost weight. Children can grow faster than average (catch-up growth). Sick people may have used their stores of vitamin A, iron and other micronutrients. They need a variety of nutrient-rich foods to fill up these stores again. People can eat more during recovery if they eat extra food at each meal and more meals and snacks each day. Optimal nutrition can be crucial in controlling inflammation, providing critical nutrients for rebuilding injured tissue, minimising muscle atrophy and supporting strength preservation and gain. It does not matter what the person eats for a few days, provided they eat often; give a sick person plenty to drink every 1-2 hours. For example, give boiled water, fresh fruit juice, coconut water, sodas, soup or watery porridge. People with nutritional or energy requirements due to the physical condition Nutrition has a multi-dimensional effect on physical and mental health and well-being. A balanced diet is essential in rehabilitation and recovery. The human body requires energy, especially protein and unsaturated fatty acids, to compensate for inflammation and many micronutrients contributing to healing. Adequate fluid and food intake are vital to ensure recovery or performance. Macro- micro-nutrients play an essential role in energy production, metabolism, lean mass, hemoglobin synthesis and bone maintenance, health, and protection against oxidative damage. People in areas affected by disasters and environmental extremes Nutrition in emergencies has two objectives: preventing deaths and protecting peoples' right to food. When disaster strikes, people who are already malnourished before the trouble are more vulnerable to illness and death. 85 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide People in remote areas The human health impact includes higher chronic disease rates, most significantly felt in remote and rural communities. Food insecurity results in lower health and poor education, negatively influencing growth in rural and remote communities. The Commonwealth of Australia and the Rural Industries Research or Development Corporation (RIRDC), the authors or contributors expressly disclaim, to the highest extent permitted by law and regulations, all responsibility and liability to any person, arising indirectly or directly from any omission or act, or for any consequences of any such action, made in reliance on the contents of this publication, may or may not caused by any ignorance on the part of the RIRDC, Commonwealth of Australia, the authors or contributors. 86 | P a g e Not all disasters produce food shortages that are so fatal as to have a critical effect on the nutritional status of the impacted people. The nature of nutrition or food problems depends on the type of disaster, the size of the area affected, its duration and the population's nutritional status before the tragedy. Earthquakes have less effect on long-term food supplies than floods, hurricanes, and tsunamis but directly affect food availability by killing livestock, ravaging crops and domestic animals, and destroying stored food. Any disaster will disorganise communications, transportation systems and economic or social routines. Thus, even though food stores can exist, the population may not have access to them.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 4.3 Adjust recipes based on feedback and suitability. (KE10) ensure that the recipes are always suitable for unique tastes and preferences. Adjusting recipes based on feedback and suitability is an integral part of cooking. It's essential to be open to the feedback caterers get about the recipes, as it can help caterers improve the dishes and make them more enjoyable for everyone. Caterers should also consider the suitability of the recipes when making adjustments. For example, if caterers are cooking for someone with food allergies or intolerances, caterers should make sure to adjust the recipes accordingly. Additionally, caterers should modify the recipes to suit their needs if caterers are cooking for people with different dietary preferences, such as vegetarians or vegans. Finally, caterers should always consider the season when making adjustments to recipes. Seasonal ingredients often taste better and are more readily available than out-of-season ingredients. By adjusting recipes based on feedback and suitability, caterers can ensure that everyone enjoys the cooking. When it comes to recipes, it's essential to be open to feedback and willing to make adjustments based on suitability. After all, what works for one person may not work for another. That being said, it's essential to be mindful of how much caterers change the recipe. If caterers make significant changes, it's best to start from scratch, as this will ensure that the result is consistent with the original recipe. If caterers make small changes, such as substituting ingredients or reducing the amount of sugar, then it's generally acceptable to adjust the existing formula. No matter what changes caterers make, be sure to document them in case they want to make those same adjustments again. With some tweaking, caterers can ensure that the recipes are always suitable for unique tastes and preferences.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Feedback is a form of communication that helps improve any work. It is easy to give and can be beneficial in many ways. People use feedback in many situations, such as in education and sports. There are many types of feedback and ways to give it. Anyone can provide good feedback that helps with making improvements. The Importance of Seeking Client Feedback Restaurants must seek client feedback and use it to upgrade the recipes and quality of the dishes they provide. Without client feedback, it isn't easy to know whether the caterers are on the right track and whether the nutritional and other goals are being met. Furthermore, research has shown that client feedbacks about the product or services is associated with better outcomes. Therefore, seeking feedback from clients about their perception of progress in food and using its feedback to update the recipes is an integral part of a successful cafeteria business. Types of Feedback: There are many types of feedback; each style has its characteristics and can be used in certain circumstances: Formal feedback: This type usually occurs in the traditional working environment. Proper feedback is generally planned and scheduled. This type of feedback is overlooked in the statistic, performance criteria, competencies or standards achievement. For example, Yearly feedback on team member performance. Informal feedback: This is the most common type of feedback, and it can occur anywhere and anytime from anyone. This kind of feedback is spontaneous and is often unprompted. An example can be as simple as taking feedback from the customers in the restaurant after dinner. Constructive feedback: 88 | P a g e 4.3.1 Feedback Formal feedback Informal feedback Constructive feedback

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide This feedback is specific and focuses on the work/task. Within this category, there are four different types of constructive feedback: Negative feedback: No one like to receive this type of feedback. It usually shows criticism or disappointment about something. Negative feedback can be a good reference if we can utilise it correctly. Positive feedback: it shows compliments, appreciation and praise for our work. Everyone would love to receive this type of feedback as it can help to increase working motivation. It can also help identify which task we have successfully and which should be continued. Negative feed-forward: These are comments made about future behaviours. It aims at behaviour that should be ignored in the future. Positive feed-forward: Positive feed-forwards usually focus on the future rather than the past. It focused on behaviour that will improve performance in the future. Discussion with colleagues: (KE10.1) Once the caterer or chef has an idea of who they like to get feedback from, chat with them in advance. When the opportunity arises, discuss with them that chef hopes to get their team's feedback. Ask probing questions to clarify and better understand the feedback. For example, the chef may get the feedback, "the food was not so good". Good follow-up questions would be: thanks for that feedback; what was I doing wrong that gave the dish that impression? What should I have done differently? Listen to understand without interrupting. Don't get too analytical too quickly. Keep an open mind and listen to understand what is being said. Resist the temptation to respond defensively. Remember, the most valuable feedback is likely to surprise when the chef first hears it. Chefs don't need to explain or justify the approach or defend the actions. That's not part of the process and not helpful in building a trusted relationship. Thank them again and work on the dishes. Consultation with other professionals:(KE10.3) 89 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide Food consultants are experts in gastronomy, food safety and quality, advising food industry businesses and professionals on developing and improving their food service operations. A food consultant can work with restaurants, producers, schools or any other food service facility. Food consultants often have a background in culinary arts and nutrition, providing industry professionals with the tools to: Adjusting recipes based on feedback and suitability is critical to creating a successful dish. When receiving feedback on a recipe, it's essential to consider the source and how it might affect the outcome. For example, input from a professional chef may be more valuable than feedback from a casual eater. It's also important to consider the suitability of a recipe for the intended audience. For example, a formula designed for children may need to be adjusted to reduce the amount of salt or sugar. Similarly, a recipe may need to be adjusted to suit dietary restrictions or allergies. By considering feedback and suitability, caterers can change recipes to make them as successful as possible. 90 | P a g e 4.3.2 Adjust recipes Create products and dishes that are nutritionally viable and tasty. Provide consultation for specific types of food production, such as gluten-free baked goods. Create and maintain food safety procedures. Assist with culinary development and menu design.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide By preparing a recipe differently or altering ingredients, a recipe can be more nutritious and healthier. Recipes can be changed to eliminate salt, fat, and unwanted calories in the form of sugar; also, ingredients can be added to increase fibre. When adjusting a recipe, making one modification at a time is best. Reduce or minimise the amount of an element to be limited by a small amount at first. Caterers can create an additional adjustment the next time they use the recipe. Most foods, especially baked goods, require careful adjustments. Every ingredient has an essential role in the outcome of a good meal. Fat provides flavour and richness, improves texture in baked goods, and makes foods smooth and creamy. Eggs provide structure, act as thickeners, and add volume to food. Sugar provides flavour, enhances tenderness, and is a preservative in some products. Salt provides flavour, decreases yeast action, and acts as a preservative in some foods. TIPS WHILE ADJUSTING RECIPES: 91 | P a g e Use less salt Adding more fibre, fruit and vegetables Use fewer sugars Using less saturated fat

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 92 | P a g e Video Title: Top 10 Customer Feedback Questions to Improve The Business Video Title: Resolving workplace conflict Refer the ch topic. You will nee guide. Refer the chapter 4 in the class activity book to perform activities related to the topic. You will need to provide answers to the questions and complete the given activities in the class activity book.

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 93 | P a g e

SITHKOP012 - Develop recipes for special dietary requirements. I Learner Guide 94 | P a g e Glossary