. Develop a resource that would be suitable to have in the workplace that outlines the common culinary and trade names for each of the following areas:
a. Substitute ingredients used to produce dishes with special dietary recipes.
b. Ingredients suitable for meeting basic nutritional needs.
c. Ingredients that cause common allergic reactions.
d. Food additives and preservatives.
2. Briefly outline and discuss the main types and culinary characteristics of each of the following types of diets that are common in contemporary Australian society:
a. Eating regimes, including Elimination and Macrobiotic.
b. Exclusions for allergies, contraindications with medicines or food intolerance to meet special dietary requirements
c. Fat-free.
d. Fluids.
e. Food preferences.
f. Food restrictions.
g. Gluten-free.
h. High carbohydrate.
i. High or low energy.
j. High or low protein.
k. High fibre.
l. Lacto ovo.
m. Low carbohydrate.
n. Low cholesterol.
o. Low fat
p. Low gluten.
q. Low kilojoule.
r. Low sugar
s. Modified sodium or potassium.
t. Modified texture.
u. Nutritional requirements.
v. Portion size.
w. Substitutes, including gluten-free flour, yeast-free flour and non-sugar sweeteners.
x. Sugar-free.
y. Type one and two diabetes.
3. For each of the following types of cultural and religious diets that are common in Australia, develop a poster that outlines the diet type and the culinary characteristics of each:
3.1 Develop a poster/image of diet type and the culinary characteristics below
3.2 Outlines the diet type
3.3 The culinary characteristics of each
a. Halal.
b. Hindu.
c. Kosher.
d. Vegan.
e. Vegetarian.
4. Discuss the primary components of the Australian Dietary Guidelines, ensuring to consider these that particularly relate to their use in menu planning for older Australians, children and adolescents.
5. For each of the following identified type of customer group, briefly discuss some of the reasons why they might have dietary requirements:
a. Adolescents.
b. Athletes.
c. Children.
d. Defence forces.
e. Elderly.
f. Health care.
g. Ill or injured.
h. Infants.
i. International tourists.
j. Nutritional and energy requirements due to physical condition.
k. People in areas affected by disaster or environmental extremes.
l. People from different socioeconomic groups.
m. People in remote areas.
n. Those with weight problems, including:
i. Underweight.
ii. Overweight