Your task is to write the answers to each of the following questions. Answers should exceed 50 words but no more than 100 words for each question:
1. Recipes to meet special dietary requirements.
a. Identify and discuss the requirements, culinary characteristics and common ingredients for the following types of special dietary requirements:
i. Vegetarian (Ovo-Lacto).
ii. Gluten intolerance.
iii. Peanut allergy.
iv. Halal.
v. Diabetic.
b. For each of the special dietary requirements above, provide a recipe that would make a suitable main meal, identifying any specialised ingredients included.
c. Modify the recipe you have provided for the vegetarian meal so it is suitable for someone with a vegan diet, by excluding or substituting ingredients while maintaining equivalent nutritional value. Ensure you show your modifications and note as to why they are suitable.
2. Workplace Posters.
Develop a poster discussing each of the following topics that would be suitable to display in a commercial kitchen:
a. Common substitute ingredients used to produce dishes with special dietary requirements.
b. Ingredients that are suitable for meeting basic nutritional needs.
c. Common allergy causing ingredients.
d. Food additives and preservers.
e. Mise en place requirements for at least six special diet foods.
f. Common cultural and religious dietary relevant to community groups.
3. Outline and briefly discuss the following contemporary eating regimes:
a. Elimination.
b. Macrobiotic.
4. Characteristics of special diets and cultural or religious diets that are part of contemporary Australian society.
Briefly describe each of the following characteristics common to types of diets in Australia:
a. Fat-free.
b. Fluid.
c. High carbohydrate.
d. High or low energy.
e. High or low protein.
f. High fibre.
g. Low carbohydrate.
h. Low cholesterol.
i. Low fat.
j. Low gluten.
k. Low kilojoule.
l. Low sugar.
m. Modified sodium or potassium.
n. Modified texture.
o. Sugar-free.
5. Cultural or religious diets that are part of contemporary Australian society.
Briefly discuss the following types of cultural and religious diets:
a. Hindu.
b. Kosher.
c. Vegan.
6. Resource on the basic principles and practice of nutrition.
Use the following questions as the basis for a workplace resource outlining the basic principles and practice of nutrition.
a. What are nutrients?
b. Identify at least four of the main sources of nutrients.
c. How does nutrition influence the food and beverages we consume?
d. How is nutrition identified and interpreted on food labels?
e. What is the role of using food additives?
f. What implications associated with using food additives?
g. What are the health implications of our food choices?
h. What effects do cooking methods and storage methods have on the nutritional content of food?
i. Briefly outline the role of good nutrition in avoiding dietary disease.
j. What are the primary components of the Dietary Guidelines for Australians? Consider in particular those relating to older Australians, children and adolescents.