SITHKOP012 Research Report Template (2 files merged)

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SITHKOP012 Develop recipes for special dietary requirements 1 Research Report Template Complete the table for dietary and nutritional guidelines for the following groups. You will need to conduct research on the internet as well as various publications. You will also need a copy of the Australian Dietary Guidelines that can be found at: https://www.nhmrc.gov.au/about-us/publications/australian- dietary-guidelines Other useful websites include: https://www.nrv.gov.au/nutrients-energy-calc , https://www.eatforhealth.gov.au/webform/daily-nutrient-requirements-calculator , https://www.betterhealth.vic.gov.au/health/healthyliving/sporting-performance-and-food, file:///home/workpc/Downloads/eat-for-educator-guide.pdf Vitamins and minerals Fibre Carbohydrates Fats Protein Water General Comments Adolescents Athletes Children
SITHKOP012 Develop recipes for special dietary requirements 2 Vitamins and minerals Fibre Carbohydrates Fats Protein Water General Comments Defence force personnel Elderly people People in health care Ill or injured people
SITHKOP012 Develop recipes for special dietary requirements 3 Vitamins and minerals Fibre Carbohydrates Fats Protein Water General Comments People with nutritional and energy requirements due to physical condition People in areas affected by disaster or environment al extremes People in remote areas
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SITHKOP012 Develop recipes for special dietary requirements 4 Nutritional characteristics of the five food groups Complete the table for the nutrients for the main five food groups. The link file:///home/workpc/Downloads/eat-for-educator-guide.pdf is a good source of information. Food group Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties Vegetables and legumes/beans Fruit Milk, yoghurt, cheese and/or alternatives, mostly reduced fat Lean meat and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans Main nutrients Other significant nutrients
SITHKOP012 Develop recipes for special dietary requirements 5 Culinary characteristics and ingredients of special, lifestyle, medical and religious diets Complete the following table by providing a brief description of each diet or regime, the health or other implications of failing to address the special dietary requirement, and at least one suitable adjustment, replacement or substitute ingredient. Special lifestyle diets Description Health/other implications of failing to address special requirements Adjustment/ replacement/ substitute ingredient Lacto ovo Vegetarian Vegan
SITHKOP012 Develop recipes for special dietary requirements 6 Special lifestyle diets Description Health/other implications of failing to address special requirements Adjustment/ replacement/ substitute ingredient Pescatarian Low or no fat High or low carbohydrate High or low protein
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SITHKOP012 Develop recipes for special dietary requirements 7 Special lifestyle diets Description Health/other implications of failing to address special requirements Adjustment/ replacement/ substitute ingredient Fad diets Paleo Raw Ketogenic Macrobiotic
SITHKOP012 Develop recipes for special dietary requirements 8 Special lifestyle diets Description Health/other implications of failing to address special requirements Adjustment/ replacement/ substitute ingredient Flexitarian Special medical diets Type one and two diabetes Gluten free Dairy free
SITHKOP012 Develop recipes for special dietary requirements 9 Special lifestyle diets Description Health/other implications of failing to address special requirements Adjustment/ replacement/ substitute ingredient FODMAPs Modified texture Low or no salt Food allergens Peanuts
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SITHKOP012 Develop recipes for special dietary requirements 10 Special lifestyle diets Description Health/other implications of failing to address special requirements Adjustment/ replacement/ substitute ingredient Tree nuts Eggs Cow ’ s milk Fish
SITHKOP012 Develop recipes for special dietary requirements 11 Special lifestyle diets Description Health/other implications of failing to address special requirements Adjustment/ replacement/ substitute ingredient Crustacea Sesame seeds Soy or soy beans Cereals containing gluten and their products namely wheat, rye, barley, oats, spelts and their hybridised strains
SITHKOP012 Develop recipes for special dietary requirements 12 Special lifestyle diets Description Health/other implications of failing to address special requirements Adjustment/ replacement/ substitute ingredient Lupin Sulphites Special religious diets Halal Hindu
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SITHKOP012 Develop recipes for special dietary requirements 13 Special lifestyle diets Description Health/other implications of failing to address special requirements Adjustment/ replacement/ substitute ingredient Kosher
SITHKOP012 Develop recipes for special dietary requirements 14 Drug-food interactions, food allergies, food intolerances and religious dietary sanctions Complete the following table by providing a brief definition of each of the following terms and providing two examples of each. Term Definition Examples Drug-food interaction Food allergy Food intolerance Religious dietary sanctions
SITHKOP012 Develop recipes for special dietary requirements 15 Key health and legal consequences of failing to address special requirements Complete the following table by providing at least one health and one legal consequence of the following scenarios. Scenario type Scenario Possible consequences Allergic reaction A customer orders coffee and cake in a bistro during a busy weekend lunch service. At the time of ordering, they clearly state that they have an allergy to eggs and egg products and check that the cake they are ordering is egg-free as advertised on the menu. The waiter assures the customer that it is. When the waiter takes the order through to the kitchen, they are careful to communicate to the kitchen staff that the customer has an egg allergy and they write the allergy carefully on the docket. However, when the cake is served, a sauce containing egg protein is added to the plate and it is served to the customer. The customer suffers an allergic reaction requiring hospitalisation. Health consequences Legal consequences Anaphylaxis A resident in an aged care facility has a known allergy to tree nuts causing anaphylaxis. The allergy is clearly recorded in the resident ’ s medical records, in meal plans and as required by all the legislation. However, there is a change to an ingredient in one of the sauces used in a standard recipe which is not picked up when stock is delivered. The resident unfortunately consumes a tiny amount of the sauce, suffers an anaphylactic reaction and passes away as a result. Health consequences Legal consequences Food sensitivity A customer asks the waiter at a restaurant if the prawn risotto has the food preservative ‘ potassium sulphite ’ , as they have food sensitivity to it. It makes them get a tingly mouth and itchy skin. The waiter asks the kitchen and they say it doesn ’ t contain the preservative. The waiter informs the customer and they order the prawn risotto. After eating the risotto the customer starts to become itchy and has a tingly mouth. They inform the waiter. The waiter informs the kitchen and the chef checks all the ingredients to find out that green prawns are sprinkled in potassium sulphite Health consequences Legal consequences
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SITHKOP012 Develop recipes for special dietary requirements 16 Scenario type Scenario Possible consequences before they are frozen. This is displayed on the packaging label. Food intolerance A person with a food intolerance to lactose is eating at a new restaurant. They forget to advise the staff about their dietary issue and, when the meal is brought to the table, they notice that it has been topped with cheese. The addition of cheese wasn ’ t described on the menu. They then advise the staff they have a lactose intolerance and ask them to return the dish to the kitchen and prepare a new one. When the dish comes back to the table, the waiter assumes that it is safe for them to eat. The next day, they suffer dietary symptoms similar to having eaten lactose and the only thing that they can put it down to is the meal that they had in the new restaurant. When they contact the restaurant, they discover that the cheese was removed from the top of the dish and the same dish was re-served. The restaurant advises the customer that there may have been some cheese throughout the dish as well. Health consequences Legal consequences
SITHKOP012 Develop recipes for special dietary requirements 17 Basic principles and practices of nutrition Complete the following table for the seven nutrient groups and provide at least two examples of their food sources. Definition Examples Vitamins Minerals Fibre Carbohydrates
SITHKOP012 Develop recipes for special dietary requirements 18 Definition Examples Fats Protein Water
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SITHKOP012 Develop recipes for special dietary requirements 19 Role of professionals Briefly explain the role of the following professional that may be involved in recipe planning for customers and provide an example of when you would need to ask their advice. Definition Role examples Allied health professionals Dietitians Medical specialists Nutritionists
This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Customer group Name of the dish Dietary requirement Professional advice Equipment Ingredient item Ingredient amount Ingredient unit cost Portion cost Method Nutritional value Total portion cost Mark up % 200% GST amount Total cost Food percentage cost medial recipe for someone that has diabetes or liquid diet etc. Here you need to list all the equipment needed to prepare and cook the dish. Instructions on how to complete the following recipe cards are as follows: The name of the ingredient being used Write which group are you developing the recipe for Here you need to state the name of the dish Here you need to write a descriptions of the dietary requirement. For example if it is a Must include basic principles and practices of nutrition and what nutrients the dish has: vitamins, minerals, fibre, carbohydrates, fats, protein and water Record what professional advice did you use to develop your recipe trim the outer layer. When cutting a 100g onion you lose 10g, therefore you get 90g from 100g onion. (10g x 100%) / 100g = 90g. So if you need 90g of onion in a recipe the portion cost is 100g of the unit cost. To calculate the food percentage cost divide the portion cost with the selling price portion cost ÷ selling price x 100 a 200g container from the suppliers How much of the ingredient is needed for the dish ingredient amount. For example the sourdough has 12 slices and cost $6 therefore 6/12=$0.50 per slice and you are using 2 slices so X 2+$1 This will vary depending on the business and the running costs but is usually around Is 10% of the total portion cost plus mark up. For example $6.30 x 10% = $0.63 All calculated costs. How much of the ingredient is when purchased. For example Feta is purchased in To calculate the portion cost you need to divide the Ingredient unit cost by the This is the step by step instructions to prepare and cook the dish This is the total of the portion costs for all ingredients You also need to consider yield when calculating portion costs. Yield for ingredients is calculated by determining the (trimmings x 100%) then dividing by the raw weight For example the red onion is $5/kg an average onion weighs 100g but you need to Each recipe will relate directly to your Dietary requirment template. Use your Assesment summary sheet to keep track of your requirements for this unit. requirements. You need to create 8 recipes in total for any eight of the following groups: For this assessment you need to develop recipes for people who have special dietary SITHKOP012 Develop recipes for special dietary requirements o people in health care o ill or injured people o people with nutritional and energy requirements due to physical condition o people in areas affected by disaster or environmental extremes o people in remote areas o adolescents o athletes o children o defence force personnel o elderly people Two recipes must reflect different lifestyle dietary requirements Four recipes must address different medical dietary requirements Two recipes must address one or more religious dietary requirements SITHKOP012 Develop recipes for special dietary requirements
This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Customer group Name of the dish Ingredients Ingredient costs Item Amount Unit Cost Portion Cost Equipment Professional advice Method Dietary requirement Standard Recipe Card SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Total Portion Cost Mark up GST Amount TOTAL COST Food percentage cost Nutritional value SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Customer group Name of the dish Method This is the step by step instructions to prepare and cook the dish Item Amount Unit Cost Porti The name of the ingredient being used How much of the ingredient i How much of the ingredient Cost of the am Dietary requirement Professional advice Equipment Ingredients Ingredient costs Standard Recipe Card Write which group are you developing the recipe for Record what professional advice did you use to develop your recipe Here you need to state the name of the dish Here you need to write a descriptions of the dietary requirement. For example if it is a medial recipe for someone that has diabetes or liquid diet etc. Here you need to list all the equipment needed to prepare and cook the dish SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Vitamins Minerals Fibre Carbohydrates Fats Protein Water Total Portion Cost $0.00 Mark up % TOTAL - GST GST Amount Selling price Nutritional value Recipe costings SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 ion Cost mount used including SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Customer group Name of the dish Method Dietary requirement Professional advice Equipment Ingredients Ingredient costs Item Amount Unit Cost P Standard Recipe Card SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Vitamins Minerals Fibre Carbohydrates Fats Protein Water Total Portion Cost $0.00 Mark up % TOTAL - GST GST Amount Selling price Nutritional value Recipe costings SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 s Portion Cost SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Customer group Name of the dish Nutritional value Method Dietary requirement Professional advice Equipment Ingredients Ingredient costs Item Amount Unit Cost Por Standard Recipe Card SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Vitamins Minerals Fibre Carbohydrates Fats Protein Water Total Portion Cost $0.00 Mark up % TOTAL - GST GST Amount Selling price Recipe costings SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 rtion Cost SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Customer group Name of the dish Nutritional value Method Dietary requirement Professional advice Equipment Ingredients Ingredient costs Item Amount Unit Cost Portion Cost Standard Recipe Card SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Vitamins Minerals Fibre Carbohydrates Fats Protein Water Total Portion Cost $0.00 Mark up % TOTAL - GST GST Amount Selling price Nutritional value Recipe costings SITHKOP012 Develop recipes for special dietary requirements
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T his document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Customer group Name of the dish Nutritional value Method Dietary requirement Professional advice Equipment Ingredients Ingredient costs Item Amount Unit Cost Por Standard Recipe Card SITHKOP012 Develop recipes for special dietary requirements
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T his document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Vitamins Minerals Fibre Carbohydrates Fats Protein Water Total Portion Cost $0.00 Mark up % TOTAL - GST GST Amount Selling price Nutritional value Recipe costings SITHKOP012 Develop recipes for special dietary requirements
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T his document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 rtion Cost SITHKOP012 Develop recipes for special dietary requirements
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T his document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Customer group Name of the dish Nutritional value Method Dietary requirement Professional advice Equipment Ingredients Ingredient costs Item Amount Unit Cost Port Standard Recipe Card SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Vitamins Minerals Fibre Carbohydrates Fats Protein Water Total Portion Cost $0.00 Mark up % TOTAL - GST GST Amount Selling price Recipe costings SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 tion Cost SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Customer group Name of the dish Nutritional value Method Dietary requirement Professional advice Equipment Ingredients Ingredient costs Item Amount Unit Cost Port Standard Recipe Card SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Vitamins Minerals Fibre Carbohydrates Fats Protein Water Total Portion Cost $0.00 Mark up % TOTAL - GST GST Amount Selling price Nutritional value Recipe costings SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 tion Cost SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Customer group Name of the dish Nutritional value Method Equipment Ingredients Ingredient costs Item Amount Unit Cost Standard Recipe Card Dietary requirement Professional advice Po SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 Vitamins Minerals Fibre Carbohydrates Fats Protein Water Total Portion Cost $0.00 Mark up % TOTAL - GST GST Amount Selling price Recipe costings SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 ortion Cost SITHKOP012 Develop recipes for special dietary requirements
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This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements
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