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    SITHKOP012 Dietary Requirements Medical 2

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    Ankit Bhattrai
    This document provides a template for summarizing a customer's dietary requirements, food preferences, and restrictions for developing recipes. It outlines topics that must be addressed, such as allergies, religious restrictions, nutrition goals, and health implications of the customer's diet. When selecting a recipe, its merits and how it meets the customer's needs must be explained. Ingredients should be chosen to meet nutritional requirements through variety, balance, and consideration of allergens and health conditions. Food labels must be reviewed and preparation, storage, and cooking methods should maintain nutrients.

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    SITHKOP012 Dietary Requirements Medical 2

    Uploaded by

    Ankit Bhattrai
    229 views5 pages
    This document provides a template for summarizing a customer's dietary requirements, food preferences, and restrictions for developing recipes. It outlines topics that must be addressed, such as allergies, religious restrictions, nutrition goals, and health implications of the customer's diet. When selecting a recipe, its merits and how it meets the customer's needs must be explained. Ingredients should be chosen to meet nutritional requirements through variety, balance, and consideration of allergens and health conditions. Food labels must be reviewed and preparation, storage, and cooking methods should maintain nutrients.

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    This document provides a template for summarizing a customer's dietary requirements, food preferences, and restrictions for developing recipes. It outlines topics that must be addressed, such as allergies, religious restrictions, nutrition goals, and health implications of the customer's diet. When selecting a recipe, its merits and how it meets the customer's needs must be explained. Ingredients should be chosen to meet nutritional requirements through variety, balance, and consideration of allergens and health conditions. Food labels must be reviewed and preparation, storage, and cooking methods should maintain nutrients.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    229 views5 pages

    SITHKOP012 Dietary Requirements Medical 2

    Uploaded by

    Ankit Bhattrai
    This document provides a template for summarizing a customer's dietary requirements, food preferences, and restrictions for developing recipes. It outlines topics that must be addressed, such as allergies, religious restrictions, nutrition goals, and health implications of the customer's diet. When selecting a recipe, its merits and how it meets the customer's needs must be explained. Ingredients should be chosen to meet nutritional requirements through variety, balance, and consideration of allergens and health conditions. Food labels must be reviewed and preparation, storage, and cooking methods should maintain nutrients.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    Dietary Requirements Template

    For each recipe you will need to identify the customer’s special dietary requirements, food
    preferences and aversions. You will need to complete one of these documents for each recipe.

    Dietary requirements
    Summarise the dietary requirements of the group. Your summary should include all:

     religious dietary requirements

     food intolerances or allergies

     eating/dietary trends and regimes

     nutrition goals

     contraindications with medicines

     any other dietary and nutrition needs of the group

     food restrictions

     customer preferences and aversions.

    You should also include in your summary:

     a description of the health consequences of ignoring the special dietary requirements of the
    people in the group

     a description of the process that you used to gather this information

     any liaison that you did with other professionals to identify and confirm the dietary requirements
    of members of the group.

    RC- SITHKOP012-DRT-V1.1 Page | 1

    Rockford International College Pty Ltd T/A Rockford College

    Level 3, 633 Princes Highway, Rockdale, NSW 2216

    ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

    Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au


    Recipe choice
    Explain your rationale for selecting the recipe – what are its merits? How does the dish address the
    special dietary requirements of the customer?
    For "Baked Salmon with Quinoa and Steamed Vegetables," I carefully selected ingredients that met
    the customer's nutritional needs and dietary restrictions. Salmon was chosen for its omega-3 fatty
    acids to benefit heart health, while gluten-free quinoa provided protein and fibre. Steamed vegetables
    added essential vitamins and minerals for a balanced nutrient profile. The amalgamation of salmon,
    quinoa, and vegetables furnished a balanced meal replete with protein, complex carbohydrates,
    healthy fats, and dietary fibre. I made sure to avoid allergens such as dairy and nuts and ensured the
    dish was compliant with the customer's dietary restrictions. This dish is a healthy option due to its
    nutritional content. Salmon's omega-3s can improve heart health, quinoa provides plant-based protein
    and fibre, and the steamed vegetables offer essential nutrients.

    Describe the steps that you took to respond to the customer’s dietary need. How did you access a
    recipe which met the customer’s specific needs?
    To attend to the dietary requirements of the patron, I perused a recipe crafted to satisfy these
    specifications. I undertook an online exploration for a recipe for baked salmon with quinoa that is
    gluten-free, and discovered an appropriate recipe. I subsequently scrutinized the recipe to ascertain
    that it omitted any allergens or non-conforming constituents, executing compulsory alterations to
    conform to the customer's distinct needs. This guaranteed that the dish was in compliance with the
    dietary requirements with efficacy.

    Ingredient choice
    Describe how you chose ingredients suitable for meeting the customer’s nutritional needs. How did
    you ensure that a combination of foods was chosen to meet the nutrient requirements of your
    customer/s? How did you ensure balance of nutritional requirements and variety? How did the
    ingredients chosen help in regards to dietary diseases and health implications of food choices?
    I have carefully curated the ingredients for the dish "Baked Salmon with Quinoa and Steamed
    Vegetables" in order to cater to the nutritional requirements and dietary limitations of our esteemed
    customer. The selection process involved the following considerations:

     Nutrient Variety: The inclusion of salmon, a protein source abundant in omega-3 fatty acids,
    which are known to promote cardiovascular health, was a deliberate choice. Furthermore,
    quinoa, a gluten-free grain, was incorporated to provide additional protein and fibre. The

    RC- SITHKOP012-DRT-V1.1 Page | 2

    Rockford International College Pty Ltd T/A Rockford College

    Level 3, 633 Princes Highway, Rockdale, NSW 2216

    ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

    Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au


    steamed vegetables were chosen for their contribution of essential vitamins and minerals,
    thus ensuring a well-rounded nutrient composition.

     Balance of Macronutrients: The equilibrium of Macronutrients was upheld through the


    amalgamation of salmon, quinoa, and vegetables, resulting in a meal that was rich in protein,
    complex carbohydrates, healthy fats and dietary fibre.

     Allergen-Free Adaptation: In order to accommodate for the dietary restrictions of our


    customer, I have made ingredient choices that do not contain allergens such as dairy and
    nuts. The chosen ingredients are compliant with the aforementioned restrictions.

     Health Implications: This dish is not only a delectable culinary experience but also a
    wholesome and nutritious choice. The omega-3s present in salmon are known to promote
    heart health, while quinoa offers plant-based protein and fibre. The steamed vegetables
    contribute essential nutrients, making this dish a well-rounded and highly beneficial meal.

    Food labelling and interpretation


    Describe how you reviewed the food labels to determine the suitability of ingredients. Were there any
    implications of using food additives and preservatives?
    I conducted a thorough examination of food labels to evaluate the appropriateness of ingredients for
    the recipe "Baked Salmon with Quinoa and Steamed Vegetables". My scrutiny was focused on
    allergens, gluten, and non-compliant additives or preservatives. To ensure the dish was in accordance
    with the dietary requirements of the customer and devoid of potential allergens or undesirable
    substances, I opted for whole, unprocessed ingredients and refrained from incorporating additives and
    preservatives.

    Food preparation/storage/cooking methodology


    Describe how the preparation, storage and cooking methods effect the nutrients.
    Preparation: Adequate washing, cutting, and peeling of fruits and vegetables can indeed preserve
    their nutrient content. However, excessive handling and processing may lead to nutrient depletion.
    Storage: Optimal storage conditions, such as refrigeration, can effectively curb the degradation of
    nutrients. Conversely, improper storage techniques, such as leaving produce at ambient
    temperatures, can culminate in the loss of nutritional value.

    RC- SITHKOP012-DRT-V1.1 Page | 3

    Rockford International College Pty Ltd T/A Rockford College

    Level 3, 633 Princes Highway, Rockdale, NSW 2216

    ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

    Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au


    Cooking Methods: Steaming and microwaving, for instance, are known to conserve more nutrients
    compared to boiling or deep-frying. Nutrient loss due to leaching into cooking water can significantly
    diminish the nutritional content.
    Describe the cooking process that you used to ensure that the nutritional quality of the dish was
    maintained. Why did you choose the process that you did? Why did you choose the equipment that
    you did? Explain your choices. Use correct culinary terminology.
    With "Baked Salmon with Quinoa and Steamed Vegetables," I specifically picked the following
    cooking methods to preserve the dish's nutritious value:

     Salmon cooked in the oven: Salmon can be cooked in the oven to retain its protein and
    omega-3 fatty acid content. I chose this approach because it can improve flavour without
    causing too much nutrient loss.

     Quinoa cooking: To retain the nutrients in the quinoa, I cooked it using the absorption
    technique, just like I would with rice. During this process, quinoa was simmered in a covered
    pot so that it could absorb moisture and nutrients without transferring them to the cooking
    water.

     Vegetable steaming: Vegetable steaming is a gentle method of cooking that reduces nutrient
    loss. To preserve the vegetables' nutrients, I decided to steam them.

     Equipment Selection: I cooked the fish on a baking sheet and the quinoa and vegetables in a
    covered saucepan. These were chosen because of their capacity to disperse heat uniformly,
    avoiding overcooking and nutrient deterioration.

    What cooking methods did you use? How did you prevent cross contamination? How did you ensure
    that the dish maintained equivalent nutritional value?

     Cooking methods: To conserve nutrients, I baked the salmon, cooked the quinoa using the
    absorption method, and steamed the vegetables.

     Preventing Cross-Contamination: I kept my workspace clean, utilised different cutting boards


    for each ingredients, practised excellent hand hygiene, and avoided coming into touch with
    allergens when preparing food.

     Maintaining Nutritional Value: To prevent nutrient loss, I carefully monitored cooking


    durations, avoided overcooking, and used the right cooking techniques for each component.

    Consultation
    RC- SITHKOP012-DRT-V1.1 Page | 4

    Rockford International College Pty Ltd T/A Rockford College

    Level 3, 633 Princes Highway, Rockdale, NSW 2216

    ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

    Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au


    Who did you communicate with about the customer’s dietary need/s? Why did you choose this
    person? What information did you seek? How did you clarify their exact requirements? How did you
    negotiate an appropriate response with other members of your team? What specialist advice did you
    seek? How did you ensure that you communicated clearly and effectively with other members of your
    team to ensure that the customer’s needs were met?
    I consulted a registered dietitian for their expertise in nutrition and dietary requirements and obtained
    detailed information on the customer's dietary restrictions, allergies, and preferences. I ensured clarity
    by engaging in detailed discussions with the dietitian.
    To ensure an appropriate response, I conveyed the customer's needs to my team and stressed the
    importance of adhering to recipe modifications and ingredient choices. No additional specialist advice
    was necessary in this case.
    Effective communication within the team was maintained through regular updates, prompt addressing
    of concerns, and open channels of communication. This allowed us to meet the customer's needs and
    provide a meal that aligned with their dietary restrictions.

    RC- SITHKOP012-DRT-V1.1 Page | 5

    Rockford International College Pty Ltd T/A Rockford College

    Level 3, 633 Princes Highway, Rockdale, NSW 2216

    ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

    Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

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