SITHCCC018 Kasun_de_Sliva_12298723 AT1 Research Report

SITHCCC018 Prepare food to meet special dietary requirements SITHCCC018-AT1-Research Report-V1.1 Page | 1 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Assessment Task 1: Research Report Qualification SIT40516- Certificate IV in Commercial Cookery Unit Code/Name SITHCCC018 Prepare food to meet special dietary requirements Re-Assessment ☐ Yes ☒ No Student ID 12298723 Student Name Arumadura Kasun Niranjana De Silva Student Email Address 12298723@brighton.edu.au Trainer/Assessor Name Student Declaration • I declare that this is my own original work and I have not cheated or plagiarised the work or colluded with any other student(s). • I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me. • I have correctly referenced all resources and reference texts throughout these assessment tasks as required. • I hold a copy of this assignment and can produce a copy if requested • I permit a copy of this marked assignment to be retained or reproduced by the College for benchmarking, course review and accreditation purposes. • I am aware of the re-assessment policy and any assessment deemed unsatisfactory will require me to do a re-assessment. • I am aware I have the right to appeal an assessment outcome if I disagree with the outcome. I am aware that I have to follow the complaint and appeal process to request a review of the assessment outcome. Student signature: Kasun de Silva Date 12 / 03 / 2022 Signature is required for the paper-based submission only

SITHCCC018 Prepare food to meet special dietary requirements SITHCCC018-AT1-Research Report-V1.1 Page | 2 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you: • comply with the due date for assessment which your assessor will provide • adhere with your RTO’s submission guidelines • answer all questions completely and correctly • submit work which is original and, where necessary, properly referenced • Do not share your answers with other students. Assessment information Information about how you should complete this assessment can be found in your Assessment Instruction in Moodle: • Check your submission and cut-off in Moodle Assessment task page • Write your answer in the text below • This task is open book. Activities Complete the following activities. 1. Carefully read the following information i

SITHCCC018 Prepare food to meet special dietary requirements SITHCCC018-AT1-Research Report-V1.1 Page | 4 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Diet/regime Description Health/other implications of failing to address special requirements Adjustment/replacement/substitute ingredient Fat-free/low fat In fat free food, the fat count per serving must be less than 0.5g. In low fat food, the fat count per serving must be 3g or less than that. Risk of getting a heart disease Consume vegetables and fruits which are naturally free of fat. Fluids only Liquid diet must be enriched with plain gelatine and water broth, which are easy for the digestion. Consuming food hardly may be a risk for the life of the person. Ex.- Choking. Fruit Juice Soup Broth Plain Ice Cream Gluten free The goal of a gluten- free diet is to eliminate gluten- containing foods from your diet. If a person has been identified with celiac disease, they should eat gluten-free foods. Fatigue, Celiac disease, diarrhoea Almond meal flour, brown rice, coconut flour Halal Halal is considered as the dietary law of Islamic religion, which will explain them on which food they can consume. This may cause dissatisfaction in Islamic customer Halal deli meats, nuts, tofu, sea food, eggs. High carbohydrate/ low carbohydrate Breads, fruits, and vegetables are examples of high carb foods that offer glucose to the body, which it transforms into energy. Carbohydrate consumption is restricted in low May cause low sugar level in blood and may get the risk of hyperglycaemia. Can consume Greek yogurt, fish, cheese, meat, eggs. Carrots, low carb rice and sweet potato.

SITHCCC018 Prepare food to meet special dietary requirements SITHCCC018-AT1-Research Report-V1.1 Page | 5 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Diet/regime Description Health/other implications of failing to address special requirements Adjustment/replacement/substitute ingredient carbohydrate diets. And no more than 130 grams of carbohydrates every day. High or low energy (high or low kilojoule) Eating high-energy foods will make you healthier faster by increasing your strength. Low-energy meals allow critical nutritional requirements to be met with consuming less than 800 calories per day. Will Increase weight. If there is an injury, may increase the time to recover. Have broccoli, oats meals and Beans. High or low protein A high-protein meal has more unhealthy fats and fewer carbohydrates than a low-protein diet. Beef, chicken, pork, and other meats are examples. Low protein diets urge people to consume less protein, which is especially important for persons with kidney or liver illness. Decreased muscle mass reduces strength and lowers metabolism, making it difficult to maintain balance. Instead of using meat, use nuts, dairy soya beans and cereals. High fibre This diet is specially enriched with fibre based food items such as, wholegrains, plants and fruits. This diet is good for the digestion. May cause problems in digestive system as food takes much time to digest. Instead of using brown rice, use oats, sorghum, quinoa.

SITHCCC018 Prepare food to meet special dietary requirements SITHCCC018-AT1-Research Report-V1.1 Page | 7 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Diet/regime Description Health/other implications of failing to address special requirements Adjustment/replacement/substitute ingredient Low gluten Diet must contain a level of 2g of gluten per day. May get risk of having issues related to digest system and obesity. Brown rice flour, almond flour and buckwheat flour. Modified sodium or potassium This diet is required when the level of potassium is high of low. May instances people who are low with potassium will have to reduce sodium. Ex. – potassium low food such as, cottage cheese and almond milk. May cause hyponatremia, heart failure and kidney failure. Replace salt with garlic, dill and lemon juice. Modified texture This context have a selection of food which can be easily chewed. These are Specially for the people with dysphagia. May cause problems in eating Have Puréed meat, puréed bread and smooth pudding. Diabetic (type 1 and type 2)/ low sugar/sugar free Avoid food items which will be containing any added sugar and natural food items which contain sugar such as carrots and beetroots. Kidney failure Breakdown in the digestive system. Usage of low sugar items such as, Stevia, xyltitol, erithyritol.

SITHCCC018 Prepare food to meet special dietary requirements SITHCCC018-AT1-Research Report-V1.1 Page | 8 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Diet/regime Description Health/other implications of failing to address special requirements Adjustment/replacement/substitute ingredient Vegan Vegan diet is explained as a plant based diet which will avoid any meat in it. Customers will find other options to have a vegan diet. Instead of using meat, replace them with vegetables. Ex. – vegetable patties. Instead of having milk, use oat milk, soy, hazelnut, almond. Use plant based yoghurts. Vegetarian A person who will avoid meat in the diet and have only a vegan diet. This may vary from one person to another. Customers will find other options to have a vegetarian diet. Instead of having milk, use oat milk, soy, hazelnut, almond. Use plant based yoghurts.

SITHCCC018 Prepare food to meet special dietary requirements SITHCCC018-AT1-Research Report-V1.1 Page | 10 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G 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. Customers may experience cramping, nausea, vomiting, and difficulty breathing as a result of the allergic response. Legal consequences Customers have the right to sue the café for carelessness, and the café is legally accountable for the safety of its customers. 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 A person dies as a result of the elderly care resident's and the suppler's carelessness. Legal consequences The relatives of an elderly person may file a lawsuit against the facility for negligence. 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 Customers did have dietary complaints, with food intolerance typically resulting in stomach issues. Legal consequences Customers can sue the restaurant for carelessness and seek compensation for every medical expense or lost income.

SITHCCC018 Prepare food to meet special dietary requirements SITHCCC018-AT1-Research Report-V1.1 Page | 11 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Assessment Task 1: Checklist Student’s name: Did the student: Completed successfully? Comments Yes No Provide: • an accurate description • a health or other implication of failing to address a special requirement • a suitable adjustment, replacement or substitute ingredient for each of the diets or dietary regimes listed in the Research report template ? Provide an accurate definition of: • drug-food interactions • food allergies • food intolerances • cultural and religious sanctions and provide two examples of each? Accurately describe one key health and legal consequence of the provided: • allergic reaction scenario • anaphalaxis scenario • food intolerance scenario?