Research report
Culinary characteristics and ingredients of special, cultural and religious diets
Complete the following table by providing a brief description of each diet or regime, the health or other implication of failing to address the special requirement, and one suitable adjustment, replacement or substitute ingredient.
Drug-food interactions, food allergies, food intolerances and cultural 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 | 1.
2. |
|
| Food allergy | 1.
2. |
|
| Food intolerance | 1.
2. |
|
| Cultural and religious dietary sanctions | 1.
2. |
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 that 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 of 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 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 customer 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 |
Main customer groups that have special dietary requirements
Complete the following table by providing a brief explanation (one or two sentences) as to the type of special dietary requirements that each of the following groups might have.
| Group | Possible special dietary requirement/s |
| Adolescents | |
| Athletes | |
| Children | |
| Defence forces | |
| Elderly | |
| Health care | |
| Ill or injured | |
| Infants | |
| International tourists | |
| Nutritional and energy requirements due to physical condition | |
| People in areas affected by disaster or environmental extremes | |
| People from different socioeconomic groups | |
| People in remote areas | |
| Those with weight problems (underweight/overweight/obese) |
Nutrients and their food sources
List two food sources for each of the following nutrients
| Nutrient | Food source |
| Potassium | |
| Vitamin C | |
| Protein | |
| Iron |
Principles of nutrition
Provide brief answers (one or two sentences) to the following questions.
| Question | Answer |
| Describe two factors which can influence food choice. | |
| List the nine potential allergens which must be highlighted on food labels in Australia | |
| Describe the role and implications of using food additives and preservatives | |
| Describe two potential health implications of food choices | |
| Describe the role of good nutrition in avoiding dietary disease | |
| Compare the effects of boiling and steaming on the nutritional value of carrots | |
| Briefly summarise the five Australian Dietary Guidelines. How can they help guide your menu planning? |