Sithkop004 Learner Guide v1.1 Acot
August 5, 2022 | Author: Anonymous | Category: N/A
Short Description
Download Sithkop004 Learner Guide v1.1 Acot...
Description
SITHKOP004 Develop menus for special dietary requirements Learner Guide
P a g e | 1
Table of Contents Unit of Competency Competency .......................................... ................................................................. ............................................. ............................................. ................................... ............ 4
Application ........................................................................................................................................... ........................................................................................................................................... 4 Competencyy Field ................................................................................................................................ Competenc ................................................................................................................................ 4 Unit Sector .................................................................................................................................... ........................................................................................................................................... ....... 4 Performance Performa nce Criteria............................................................................................................................ ............................................................................................................................ 5 Foundation Skills .................................................................................................................................. .................................................................................................................................. 6 Range of Conditions .................................................................................. ............................................................................................................................. ........................................... 7 Assessment Requirements............................................................ ................................................................................................................... ....................................................... 8 1. Ident Identify ify menu requireme requirements nts ........................................................ .............................................................................. ............................................. .......................... ... 13
1.1 – Identify dietary and cultural or religious menu requirements of different customer groups ...... 14 Identifying dietary requirements ....................................................................................................... ....................................................................................................... 14 Activity 1A ............................................................... ..................................................................................................................................... ........................................................................... ..... 19 1.2 – Assess contemporary dietary trends and regimes ........................................................................ ........................................................................ 20 Assessing dietary trends and regimes ................................................................................................ ................................................................................................ 20 Activity 1B ............................................................... ..................................................................................................................................... ........................................................................... ..... 22 1.3 – Liaise with other professionals to identify and confirm customer requirements......................... 23 Liaising with other professionals ....................................................................................................... ....................................................................................................... 23 Activity 1C ............................................................... ..................................................................................................................................... ........................................................................... ..... 25 1.4 – Identify health consequences of ignoring special dietary requirements of customers................ 26 Identifying health consequences ....................................................................................................... ....................................................................................................... 26 Activity 1D ....................................................................................................................... .......................................................................................................................................... ................... 28 2. Develop menus and meal meal plans for for special diets................. ......... ................ ................ ................ ................. ................. ................ ................ .......... 29
2.1 – Select a variety of suitable foods and meals for specific requirements .................... ....................................... ................... 30 Selecting suitable foods and meals.................................................................................................... .................................................................................................... 30 Activity 2A ............................................................... ..................................................................................................................................... ........................................................................... ..... 33 2.2 – Identify appropriate combinations of food to meet macro and micro nutrient requirements ... 34 Identifying appropriate combinations of food................................................................................... food................................................................................... 34 Activity 2B ............................................................... ..................................................................................................................................... ........................................................................... ..... 37 2.3 – Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems ........................................................................................................................ ........................................................................................................................ 38 Developing menus and meal plans .................................................................................................... .................................................................................................... 38
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 2
Australian dietary guidelines ......................................................... ............................................................................................................. .................................................... 39 Activity 2C ............................................................... ..................................................................................................................................... ........................................................................... ..... 42 2.4 – Prepare cyclic menus and balance nutritional requirements and vvariety ariety .................................... 43 Preparing cyclic menus ...................................................................................................................... ...................................................................................................................... 43 Activity 2D ....................................................................................................................... .......................................................................................................................................... ................... 45 2.5 – Incorporate sufficient choice of dishes into the menus ............................................................... 46 Incorporating sufficient choice of dishes ........................................................................................... ........................................................................................... 46 Activity 2E........................................................................................................................ 2E........................................................................................................................................... ................... 47 2.6 – Recommend food preparation and cooking methods to maximis maximise e nutritional value of food ..... 48 Recommending Recomm ending food preparation and cooking methods .................................................................. .................................................................. 48 Activity 2F...................................................................................................................................... ........................................................................................................................................... ..... 49 3. Cost and document special menus and meal plans ....................................................................... 50
3.1 – Calculate expenditure items to determine production costs of menu items ............................... 51 Calculating expenditure items ........................................................................................................... ........................................................................................................... 51 Activity 3A ............................................................... ..................................................................................................................................... ........................................................................... ..... 53 3.2 – Calculate portion yields and costs from raw ingredients ............................................................. 54 Calculating portion yields................................................................................................................... ................................................................................................................... 54 Activity 3B ............................................................... ..................................................................................................................................... ........................................................................... ..... 55 3.3 – Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield ........................................................................................................................... ........................................................................................................................... 56 Assessing cost effectiveness of proposed dishes ............................................................................... ............................................................................... 56 Activity 3C ............................................................... ..................................................................................................................................... ........................................................................... ..... 58 3.4 – Use correct terminology in menus and meal plans ...................................................................... 59 Using correct terminology ................................................................................................................. ................................................................................................................. 59 Activity 3D ....................................................................................................................... .......................................................................................................................................... ................... 60 4. Monitor special menu performance ............................................................................................. 61
4.1 – Seek ongoing feedback from customers and others and use to improve menu performance .... 62 4.2 – Analyse the success of special menus against dietary goals and customer satisfaction .............. 62 4.3 – Adjust menus based on feedback and success ............................................................................. ............................................................................. 62 Seeking feedback ............................................................... ............................................................................................................................... ................................................................ 62 Listening and responding ................................................................................................................... ................................................................................................................... 63 Analysing the success of special menus............................................................... ............................................................................................. .............................. 64 Adjusting menus ................................................................................................................................ ................................................................................................................................ 64 Activity 4A ............................................................... ..................................................................................................................................... ........................................................................... ..... 66
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 3
Summative Assessments........................................................ ........................................................................................................................ ................................................................ 67 References ............................................................................................................................................. ............................................................................................................................................. 68
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 4
Unit of Competency Application This unit describes the performance performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance. The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers. No occupational licensing, certification certification or specific legislative requirements apply to this t his unit at the time of publication.
Competency Field Kitchen Operations
Unit Sector Hospitality
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 5
Performance Criteria Element
Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify menu requirements
1.1 Identify dietary and cultural or religious menu requirements of different customer groups 1.2 Assess contemporary contemporary dietary trends and regimes 1.3 Liaise with other professionals to identify and confirm customer requirements 1.4 Identify health consequences of ignoring special dietary requirements of customers
2. Develop menus and meal plans for special diets
2.1 Select a variety of suitable foods and meals for specific requirements 2.2 Identify appropriate combinations of food to meet macro and micro nutrient requirements 2.3 Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems 2.4 Prepare cyclic menus and balance nutritional requirements and variety 2.5 Incorporate sufficient choice choice of dishes into the menus 2.6 Recommend food preparation and cooking methods to maximise nutritional value of food
3. Cost and document special menus and meal plans
3.1 Calculate expenditure items to determine production costs of menu items 3.2 Calculate portion yields and costs from raw ingredients 3.3 Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield 3.4 Use correct terminology in menus and meal plans
4. Monitor special menu performance
4.1 Seek ongoing feedback from customers and others and use to improve menu performance performance 4.2 Analyse the success of special menus against dietary goals and customer satisfaction 4.3 Adjust menus based on feedback and success
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 6
Foundation Skills This section describes language, literacy, numeracy and employment skills skil ls incorporated in the performance criteria that are required for competent performance.
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. Reading skills to: ➢ Read and interpret complex details of health-related problems and cultural meal requirements. Writing skills to: ➢
Write comprehensive menus, meal plans and recommendations recommendations for cooking methods.
Oral communication skills to: ➢
Listen and respond to routine customer feedback, and ask questions of health and other professionals to inform menu choice.
Numeracy skills to: ➢
Calculate the cost of producing dishes for menus and meal plans.
Learning skills to: ➢
Continually research information on emerging dietary trends.
Problem-solving Problem-sol ving skills to: ➢
Evaluate diet-related health problems and design varied menus to address them
➢
Identify budgetary constraints and adjust menus to include the most cost effective options.
Planning and organising skills to: ➢
Access and sort information required for menu design to coordinate a timely and efficient development process.
Technology skills to: ➢
Use computers and software programs to cost and document menus and meal plans.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 7
Range of Conditions Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. Other professionals must include the
➢
Allied health professionals
appropriate:
➢
Dietitians
➢
Medical specialists
➢
Nutritionists.
➢
Ingredients
➢
Labour
➢
Operational costs of the kitchen
➢
Wastage.
Expenditure items must include:
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 8
Assessment Requirements Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: ➢
Develop and cost at least six menus or meal plans that individually or iin n combination meet at least six different special dietary requirements as specified in the knowledge evidence
➢
Two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence
➢
Two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence
➢
Evaluate each of the above menus by obtaining at least two of the following types of feedback:
customer satisfaction discussions with:
o
▪
customers
▪
employees during the course of each business day
customer surveys
o
improvements suggested by:
o
▪
customers
▪
managers
▪
peers
▪
staff
▪
supervisors
▪
suppliers
regular staff meetings that involve menu discussions
o
satisfaction discussions with:
o
▪
customers
▪
allied health professionals
▪
dietitians
▪
medical specialists
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 9
seeking staff suggestions for menu items
o
➢
Develop above menus and menu plans within commercial time constraints, demonstrating:
methods for responding to feedback and adjusting menus
o
basic principles and practices of nutrition.
o
Knowledge Evidence
To complete the unit requirements safely and effectively, the individual must: ➢
Culinary terms and trade names for:
substitute ingredients used to produce dishes with special dietary recipes
o
ingredients suitable for meeting basic nutritional needs
o
ingredients that cause common allergic reactions
o
o
➢
food additives and preservatives
Main types and culinary characteristics of special diets that are part of contemporary Australian society:
eating regimes:
o
▪
elimination
▪
macrobiotic
exclusions for allergies, contraindications with medicines or food intolerance
o
fat-free
o
fluids
o
food preferences
o
food restrictions
o
gluten-free
o
high carbohydrate
o
high or low energy
o
high or low protein
o
high fibre
o
lacto ovo
o
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 10
low carbohydrate
o
low cholesterol
o
low fat
o
low gluten
o
low kilojoule o low sugar
o
modified sodium or potassium
o
modified texture
o
nutritional requirements
o
portion size
o
substitutes:
o
▪
gluten-free flour
▪
yeast-free flour
▪
non-sugar sweeteners
sugar-free
o
type one and two diabetes
o
➢
Main types and culinary characteristics of cultural or religious diets d iets that are part of contemporary contempora ry Australian society:
halal
o
Hindu o kosher
o
vegan
o
vegetarian
o
➢
Main types of customer groups that have special dietary requirements:
adolescents
o
athletes
o
children
o
defence forces
o
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 11
elderly
o
health care
o
ill or injured
o
infants
o
international tourists o nutritional and energy requirements due to physical condition
o
people in areas affected by disaster or environmental extrem extremes es
o
people from different socioeconomic socioeconomic groups
o
people in remote areas
o
those with weight problems:
o
➢
▪
underweight
▪
overweight
▪
obese
Meaning of:
drug-food interactions i nteractions
o
food allergy
o
food intolerance
o
➢
Key health and legal consequences of failing to address special requirements:
allergic reactions
o
anaphylaxis
o
food sensitivity or intolerance reactions
o
➢
Basic principles and practices of nutrition:
nutrients and their food sources
o
influences on food choice
o
food and beverage selection influences
o
food labelling and interpretation i nterpretation
o
role and implications of using food additives and preservatives
o
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 12
health implications of food choices
o
role of good nutrition in avoiding dietary diseases
o
effects of various cooking methods and food storage on nutrients
o
➢
Primary components components of Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in menu planning
➢
Methods and formulas for calculating portion yields and costs from raw ingredients:
butcher’s test
o
standard measures
o
standard yield tests.
o
Assessment Conditions
Skills must be demonstrated demonstrated in a hospitality industry business operation or activity for which special menus and meal plans are prepared. This can be: ➢
An industry workplace
➢
A simulated industry environment.
Assessment must ensure access to: ➢
Computers, printers and software for costing and developing menus and meal plans
➢
Australian Dietary Guidelines
➢
Recipes that accommodate accommodate a range of special dietary requirements.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors;
and: ➢
Have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competenc competency. y.
Links
Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources http://www.serviceskills.com.au/resources
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 13
1. Identify menu requiremen requirements ts 1.1. Identify dietary and cultural or religious menu requirements of different customer groups 1.2. Assess contemporary contemporary dietary trends and regimes 1.3. Liaise with other professionals to identify and confirm customer requirements requirements 1.4. Identify health consequences of ignoring special dietary requirements of customers
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 14
1.1 – Identify dietary and cultural or religious menu requirements of different customer groups By the end of this chapter, the learner should be able to: ➢
Demonstrate an understanding understanding of the purposes and ingredients which may be included within a range of diets
➢
Demonstrate an understanding of the protocols, inclusions, and exclusions of diets based upon cultural and religious requirements.
Identifying dietary requirements Workers in the hospitality sector can expect to encounter customer groups with a wide variety of dietary, cultural, and religious menu requirements. It is important to have an understanding of these requirements so that you can make suitable recommendations and meal adjustments. Customer groups may include: ➢
Adolescents
➢
Athletes
➢
Children
➢
Defence forces
➢
Elderly
➢
Health care
➢
Ill
➢
Infants
➢
Injured
➢
International tourists
➢
Obese or overweight
➢
People from different socio economic groups
➢
People from specific cultural or religious groups
➢
Those with:
weight problems
o
particular nutritional interests
o
varying nutritional and energy requirements due to physical condition.
o
Dietary requirements may include:
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
➢
P a g e | 15
Diabetic – there isn’t a specific diet for people with diabetes. However, they should maintain a healthy balance of food and drink. Sugary drinks and fruit juices should be avoided as they can have the effect of significantly increasing the glucose levels. Care should also be taken over the amounts of fat, sugar, and salt that are consumed. The need for dietary modification will depend on whether customers have type one or type two diabetes. The pancreas doesn’t produce any insulin in those with type t ype one
diabetes. In those with type two diabetes the pancreas produces insulin. However, it isn’t produced in large enough quantities or the body’s cells don’t react ➢
Exclusions for:
allergies – it might be necessary to exclude foods such as
o
peanuts, walnuts, apples, fish, and shellfish if customers are known to be at risk of allergic reactions
contraindication contraindicationss with medicines – there are a variety of
o
foods and drinks which can interact with wi th different forms of medication and have negative impacts upon health. Examples of contraindications include grapefruit juice mixed with cholesterol medications, green leafy vegetables with blood clotting medications, and natural black liquorice with high blood pressure medications ▪
contraindicationss between food and medications may also be referred contraindication to as drug-food interactions
food intolerance – it is i s important to recognise the difference between allergies
o
and intolerances to food. The immune system treats certain ingredients as threats in people who experience allergic reactions. However, those with intolerances may also have a range of natural reactions including bloating, vomiting, and fatigue. Customers may have alcohol, histamine, gluten, dairy, and other intolerances ➢
Fluids – customers may be expected to follow strict fluid diets in preparation for medical tests and treatments. They should only consume liquids and foods which break down into liquid form when at room temperature. Examples include water, fruit juice, soup, and tea
➢
Food preferences – every customer will have their own individual set of food preferences. These may be based on preferred taste, aroma, or appearanc appearance. e. However, individuals are often quite willing to compromise
➢
Food restrictions – there is also great variation in the types of food restrictions that customers may impose. Some will be against the consumption of foods sourced in unethical ways, while others will not be prepared to eat certain forms of meat
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
➢
P a g e | 16
Gluten-free – those customers with gluten intolerances and medical conditions such as coeliac disease may completely exclude gluten from their diets. Examples of food that should be avoided include bread, pasta, and cake
➢
High carbohydrate – customers may specify the need for high-carbohydrate foods for the purpose of losing weight and building muscle. These types of foods are also suitable for people who require an increase in blood sugar levels. Examples of high carbohydrate foods include bananas, sweet potatoes, and blueberries
➢
High or low-energy – those people who suffer from fatigue or exceptionally high energy levels may choose to follow high or lowenergy diets. Examples of high energy foods include fruit, vegetables, and others that are high in carbohydrate. Examples Examples of low-energy foods include salmon, cucumber, and tomatoes
➢
High or low-protein – it should be possible to maintain appropriate protein levels as part of a healthy balanced diet. However, individuals may require increased protein to stimulate bone growth, increase strength, and combat some diseases. Examples of high-protein foods include eggs, seafood, and lean meat. The consumption of these foods may need to be reduced for individuals with medical conditions such as Phenylketonuria and liver disease
➢
High-fibre – customers may choose choose high fibre diets in order to reduce the risk of developing medical conditions such as heart disease and type 2 diabetes. Fibre can also aid the digestive system and prevent constipation. Examples of high-fibre foods include wholemeal bread, brown rice, and vegetables
➢
Lacto-ovo – Lacto-ovo vegetarians avoid the consumption of meat, fish, and chicken. However, they include dairy products and eggs, often for reasons of convenience and the continued intake of essential ingredients
➢
Low-cholesterol – the low cholesterol diet may be chosen for the purpose of minimising the risk of heart disease, di sease, strokes, and other medical issues. People on this diet may avoid the consumption of foods such as butter, fatty meat, and cheese in large quantities. However, foods including baked beans, sweet potatoes, and soya milk may naturally reduce the levels of cholesterol
➢
Low-fat – individuals may choose low-fat diets for the purpose of losing weight, reducing cholesterol, and minimising the risk of related medical issues. Foods such as fatty meat, pastry, and chocolate should be avoided as part of this diet. Portions may also need to be reduced
➢
Low gluten – individuals who want to lose weight or reduce fatigue may opt for lowgluten diets. It will be necessary to reduce the consumption consumption of foods such as bread, pasta, and cakes. However, substitutes may be available
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
➢
P a g e | 17
Modified sodium or potassium – individuals may modify the amounts of sodium or potassium in their diets as a means of reducing blood pressure and minimising the risk ri sk of related medical conditions. The consumption of salt and foods such as beetroot and celery should be reduced on this t his diet. However, foods such as dried beans, yoghurt, and pasta should be eaten in greater quantities
➢
Modified texture – this diet is suitable for individuals who have difficulty chewing and swallowing. Foods such as tough meat, dried fruit, and raw vegetables may be avoided. It might also be necessary to chop and grind foods so that they are easier to eat. Individuals with particularly difficulties may be provided with purified and liquid based foods
➢
Nutritional requirements – it is i s absolutely essential to maintain the balance of nutrients as part of a healthy diet. However, those people at risk or with developed medical conditions may need to increase or reduce the consumption of particular nutrients. The nutrients include fat, saturated fat, sugar, sodium, protein, fibre and vitamins
➢
Portion size – it might be necessary to adjust portion sizes for people who want to lose or gain weight. Adjustments may also be made in accordance with activity levels and body sizes
➢
Vegan – individuals on this diet choose to restrict the consumption of foods to plants and foods made from plants. Examples include vegetables, nuts, and fruit. This diet may be chosen for reasons of improved health or ethics
➢
Vegetarian – this is i s less extreme than the vegan diet. However, meat and fish should be completely avoided. Some people may may choose to eat dairy products and eggs if they aren’t following a strict vegetarian diet.
You may also encounter customers with these t hese cultural menu requirements: ➢
Halal – this dietary requirement is specific to people of the Hindu faith. It includes foods which are permitted under Islamic dietary laws. The permitted foods include rice, pasta, raw and dried vegetables, and meat which has been slaughtered in accordance with Halal rules
➢
Hindu – individuals who follow the Hindu faith are expected to consume a balance of foods which promote physical and spiritual purity. Sattvic foods are considered the most healthy or pure and include fruits, vegetables, and whole grains. Meat is generally avoided as it is thought to increase intense emotions such as stress. The cow is considered sacred in this religion
➢
Kosher – Jewish dietary law permits the consumption of a limited variety of foods. These foods are considered kosher and includes animal species which either chew the cud or have cloven hooves. Fish with fins and scales fall under the category of kosher. However, the consumption of pork is prohibited
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 18
Specific cultural and religious needs may include: ➢
Foods prepared to cultural and religious dietary laws (e.g. Kosher and Halal)
➢
National and regional food products
➢
Foods that mark significant events (e.g. Christmas, Ramadan, Easter, Rosh Hashanah, Passover, Zul Hijjah and weddings)
➢
Feasting
➢
Fasting
➢
Alcohol-free beverages
➢
Pork-free foods
➢
Beef-free foods
➢
Vegetarian.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 1A
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 19
P a g e | 20
1.2 – Assess contemporary dietary trends and regimes By the end of this chapter, the learner should be able to: ➢
Conduct research and demonstrate an understanding of the purposes and foods which are included/excluded as part of contemporary contemporary diets and regimes.
Assessing dietary trends and regimes It is important for you to be aware of contemporary contemporary dietary trends and regimes. It might be necessary to make alterations to your existing menus and adjust the ingredients that are included. There are a variety of sources that may be consulted when assessing the need for such changes. You should read and watch media reports. It would also be advisable to consult respected magazines, journals, and websites. However, you should be aware that some sources will be more reliable and trustworthy than others. Examples of contemporary dietary trends and regimes include: ➢
Elimination – this diet involves the removal of any foods which may be causing adverse reactions. It might be considered necessary for people experiencing issues such as diarrhoea, fatigue, and bloating. Examples of food types that may be eliminated include gluten, dairy, and peanuts. The foods may be gradually re-introduced and their effects monitored
➢
Liver cleansing – this diet involves cleansing and general detoxification of the liver in order to address health issues such as bloating, digestive difficulties, and heartburn. Processed foods and grains should be removed from the diet. However, fresh vegetables and herbs such as milk thistle, turmeric, and dandelion should form part of this diet
➢
Low-carbohydrate – the low carbohydrate diet was described in the previous section. It basically involves the elimination or moderation of high-carbohydrate foods such as chocolate, pasta, and beer. However, foods including fish, organic meat, and vegetables exposed to direct sunlight should form part of this diet
➢
Low-fat – this diet was also referred to in the previous section. It involves the elimination of high-fat foods for weight loss and other health benefits. Examples of foods that should be avoided include i nclude chocolate, pastry, and fatty meats
➢
Low-kilojoule – this is another diet that has been developed primarily for the purpose of weight loss. It involves the restriction of food intake based upon the number of
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 21
kilojoules. Healthy foods such as fresh fruit and vegetables should be eaten as part of this diet ➢
Macrobiotic – This is a general diet which focusses on general improvements in health and wellbeing. There aren’t any specific rules about the foods that should be eaten or eliminated on this diet. However, the consumption of fruit and vegetables is recommended. recommend ed. Individuals on this diet are also advised to minimise the consumption consumption of meat and restrict portion sizes.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 1B
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 22
P a g e | 23
1.3 – Liaise with other professionals to identify and confirm customer requirements By the end of this chapter, the learner should be able to: ➢
Communicate with relevant professionals including dieticians, medical specialists, and Communicate nutritionists for the purpose of identifying and confirming custom customer er requirements.
Liaising with other professionals There are a number of other professionals who may provide informatio information n about the dietary requirements of your customers. You will need to identify those who are able to provide helpful and accurate details of dietary protocols. It might be necessary to arrange meetings and make phone calls for the discussion of food that should be included and eliminated. Other professionals may include: ➢
Allied health professionals – there are a range of allied health professionals who should be able to provide information information about the general health and dietary requirements of your customers. Examples of allied health professionals include dental hygienists, physiotherapists, and nutritional therapists
➢
Dieticians – you should be aware that t hat dieticians also come under the category of allied health professionals. However, they are recognised as a particularly valuable source of information regarding dietary requirements. They carry out assessments and make recommendations recommend ations regarding the nutritional treatment of health conditions
➢
Medical specialists – these professionals have the specialist skills and knowledge required for the treatment of specific medical conditions. Examples include allergists, cardiologists, gastroenterologists, gastroenterologists, and sleep disorder specialists. Each of these professionals should be able to provide information about foods that should be consumed and avoided
➢
Nutritionists – these professionals are required to have extensive knowledge of diets and healthy eating. They consult with individuals and make recommendations recommendations based upon their understanding of food and medical conditions.
The specified health professionals may provide information about specific dietary needs, including: ➢
Low GI
➢
Sugar-free and/or fat-free
➢
Dairy free
➢
Gluten free
➢
Flourless
➢
Rice flour
➢
Yeast free
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
➢
Low fat
➢
Low salt
➢
Vegetarian
➢
Vegan.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 24
Activity 1C
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 25
P a g e | 26
1.4 – Identify health consequences of ignoring special dietary requirements of customers By the end of this chapter, the learner should be able to: ➢
Demonstrate an understanding of adverse reactions, including Anaphylaxis, which may be experienced as a result of ignoring special dietary requirements.
Identifying health consequences You should be aware that the failure to recognise and make adjustments in accordance with special dietary requirements may have serious health consequences for your customers. You could cause the worsening of potentially serious medical conditions and adverse reactions associated associated with pain p ain and stress. The reputation of your business is also likely to be negatively affected. Allergic reactions
It has already been mentioned that allergic reactions occur as a result of the body’s incorrect identification of substances that pose a threat. This causes the immune system to activate and attack areas of the body which are perfectly healthy. The allergic reactions to food such as peanuts and seafood are likely to be particularly bad. Other foods which commonly cause allergic reactions include: ➢
Wheat
➢
Eggs
➢
Milk
➢
Soy
➢
Tree nuts, including walnuts, almonds, and brazil nuts
➢
Shellfish.
It is usually possible to identify allergic reactions within two hours of food consumption. However, reactions which occur in the gut typically take longer to identify. Allergic reactions may include: ➢
Swelling
➢
Dizziness
➢
Shortness of breath
➢
Sickness
➢
Stomach pain
➢
Diarrhoea
➢
Difficulty swallowing
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
➢
Sneezing
➢
Red and itchy eyes.
P a g e | 27
Anaphylaxis
Anaphylaxis is widely regarded as the most severe allergic reaction to food and drink. The symptoms symptoms of Anaphylaxis are usually recognised within a short space of time and are severe. Immediate action will be required as the individual will be at risk of death. You should be aware that Anaphylaxis has been associated with the consumption of foods such as peanuts, milk, and seafood. The signs of Anaphylaxis include: ➢
Rashes on the skin
➢
Swelling tongue and throat
➢
Faintness
➢
Wheezing
➢
Stomach pain and sickness
➢
General weakness.
Food sensitivity or intolerance reactions
People eat such a variety of foods in i n the modern world that sensitivities and intolerances are quite common. However, However, you should be aware of the ingredients which commonly cause negative health reactions. Examples include dairy products, eggs, peanuts, shellfish and foods containing gluten. The reactions to such foods will vary in severity. Some people may develop swelling and sickness. However, others may experience fatigue, headaches, heartburn, and constipation. If your customers complain of such symptoms then it might be worth eliminating foods for identification of the causes.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 1D
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 28
P a g e | 29
2. Develop menus and meal plans for special diets 2.1. Select a variety of suitable foods and meals for specific requirements 2.2.
Identify appropriate combinations of food to meet macro and micro nutrient requirements
2.3.
Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems
2.4. Prepare cyclic menus and balance nutritional requirements and variety 2.5.
Incorporate sufficient choice of dishes into the menus
2.6.
Recommend food preparation and cooking methods to maximise nutritional value of food
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 30
2.1 – Select a variety of suitable foods and meals for specific requirements By the end of this chapter, the learner should be able to: ➢
Select appropriate ingredients for the preparation of meals in accordance with specific dietary requirements.
Selecting suitable foods and meals It will be necessary to select suitable foods and meals in accordance with the specific requirements r equirements that have been identified. You may have access to recipe books detailing a range of meals which are suited to the customer’s customer’s needs. It should also be possible to find recipes on specialist websites. Another option
would be to consult the types of health professionals mentioned earlier in this unit. This table gives examples of your culinary options: Specific requirements
Low-carbohydrate Low-carbohydra te
Low-fat
Gluten-free
Suitable foods
Suitable meals
Unsweetened chocolate, desiccated coconut, ground almonds, ricotta, sesame seeds, soya milk, lettuce, celery,
Baked salmon with salad
cucumber, mushrooms, avocados, broccoli, Brussels sprouts, pork, beef, chicken, salmon, tuna, eggs, vegetable oil, olive oil
Omelette
Apples, bananas, sirloin beef, chicken, multi-grain bread, broccoli, carrots, celery, cottage cheese, tuna, grapefruit, onions, mushrooms, peppers, brown rice, spaghetti, spinach, tomatoes, plain yoghurt, olive oil, honey, oats, garlic, eggs
Honey on wholemeal toast
Barley, corn, herbs, oats, carrots, broccoli, Brussels sprouts, cauliflower, peppers, mushrooms, cabbage, potatoes, tomatoes, sweet potatoes, rice, rye, soy sauce, spices, vanilla, wheat, eggs, ground almonds, quinoa, meat, fish, gluten-free substitutes
Mushroom curry
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Chicken casserole Caesar salad
Seafood curry Tandoori chicken
Chicken soup Mushroom risotto Wholemeall cookies Wholemea Vegetable Chow Mein Bean and chicken stew
Paella Fish pie Gluten-free bread Cabbage soup Gazpacho
High fibre
Lacto ovo
P a g e | 31 Raspberries, blackberries, pumpkin, figs, barley, kiwi fruit, beetroot, artichokes, grapefruit, pears, avocadoes, lentils, edamame, whole-wheat brain, brussels sprouts, whole-wheat pasta, black beans, quinoa,
Vegetable lasagne
almonds, pistachios, apples, pumpkin seeds,
Beetroot couscous
All foods excluding meat and fish
Banana bread
Chicken and bean stew Vegetable soup Thai fish curry Whole-wheat muffins
Meatballs with whole-wheat pasta
Vegetable burgers Tortilla wraps Macaroni cheese Vegetable ravioli Sweet potato soup
Modified texture
All foods in soft or pureed form
Fruit yoghurt Vegetable Soup Ice cream Mashed potato and beans Shepherd’s pie
Low-kilojoule
Kale, Brussels sprouts, celery, watercress, quinoa, bananas, radish, cucumber, grapefruit, blackberries, wheat bran, noodles, cod, mussels, chicken breast, refried beans, kidney
Fish stew Vegetable Bolognese Caesar salad Seafood paella Vegetable soup
beans, lentils, skimmed milk, cinnamon, thyme, Low-sugar
Meat, seafood, eggs, cottage cheese, plain yoghurt, hazelnuts, walnuts, raw spinach, lettuce, cabbage, cucumber, cauliflower, mushrooms, mushrooms, broccoli, yellow tomatoes, tomatoes, avocadoes, watermelon, peaches, blackberries, strawberries
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Tandoori chicken Plain porridge Chicken and avocado wraps Sweet and sour chicken Salmon and brown rice salad Paella Banana bread
Vegan
P a g e | 32 Plants and food made from plants
Vegetable chilli Strawberry ice cream Mushroom and potato curry Tomato soup Quinoa salad Sweet and sour vegetables
These substitute ingredients may be incorporated for customers with special dietary requirements: ➢
Turkey bacon or lean prosciutto instead of pork bacon
➢
Whole grain instead of white bread
➢
Cooking spray instead of oil
➢
Skimmed milk instead of cream
➢
Gluten-free flour instead of plain flour
➢
Yeast free flour instead of normal yeast
➢
Non-sugarr sweeteners instead of sugared sweeteners Non-suga
➢
Cottage cheese instead of cream cheese
➢
Low-calorie white wine instead of marinade
➢
Whole wheat instead of white pasta
➢
Brown instead of white rice
➢
Plain instead of fruit-based yoghurt
➢
Cacao instead of chocolate
➢
Sweet potato chips instead of fries.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 2A
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 33
P a g e | 34
2.2 – Identify appropriate combinations of food to meet macro and micro nutrient requirements By the end of this chapter, the learner should be able to: ➢
Demonstrate an understanding of the purpose of macro-nutrients and micro-nutrients and ensure that a healthy balance is maintained in the development of menus and meal plans.
Identifying appropriate combinations of food Macro-nutrients
You should be aware that macro-nutrients are the elements of food which provide energy and fuel for the body. The three t hree main categories of macronutrient are proteins, carbohydrates, carbohydrates, and fats. Each of these elements perform essential functions in the body. Carbohydrates give you energy and ensure that the body remains at the required temperature. Fats also provide you with energy and fatty acids. Proteins are important for the development and maintenance of bones and strength in the body. It is important to maintain a balance of macro-nutrients. The greatest proportion of your diet should be comprised of carbohydrate and protein, followed by fat. The ratios of these t hese components should be around 40:40:20 40:40:20 or 40:30:30. The majority of the carbohydrates carbohydrates should be good or low GI. This will mean that they will take some time to digest and ensure that the individual continues to feel full. These types of carbohydrates will also provide the greatest energy boost. Foods containing good carbohydrates include: ➢
Vegetables (all varieties)
➢
Apples
➢
Bananas
➢
Lentils
➢
Kidney beans
➢
Pumpkin seeds
➢
Brown rice
➢
Potatoes.
It will also be necessary to consume a healthy proportion of protein to aid the growth and reparation of body tissues. Individuals who have diets rich in protein will have a greater chance of maintaining a healthy weight and building muscle. Protein-rich foods include: ➢
Eggs
➢
Milk
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
➢
Yogurt
➢
Salmon
➢
Soya
➢
Pistachio nuts.
P a g e | 35
Fats should also be included as part of a healthy balanced diet. Some individuals may follow low-fat diets in order to lose weight and minimise the risk of developing medical conditions. However, there are a variety of healthy fats which should be consumed on a regular basis. The most beneficial fats are monounsaturated and polyunsaturated. They reduce the risk of heart disease, increase good monounsaturated cholesterol, and aid in the processing of essential vitamins and minerals. Foods containing healthy fats include: ➢
Salmon
➢
Trout
➢
Avocado
➢
Pumpkin seeds
➢
Hazelnuts
➢
Walnuts
➢
Olive oil
➢
Spinach
➢
Kale
➢
Eggs
➢
Kidney beans
➢
Dark chocolate.
Micro-nutrients
Micro-nutrients aren’t present in such large quantities as macro-nutrients. However, they also perform essential roles in the maintenance of health. People who don’t consume the required amount of micronutrients are likely to experience some deterioration and health issues. Micronutrients are composed of essential vitamins and minerals. They aid in a wide variety of bodily functions, from bone growth to development of the brain. Fruits and vegetables contain the greatest amount of micro-nutrients. Foods high in micronutrients include: ➢
Broccoli
➢
Spinach
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
➢
Kale
➢
Bananas
➢
Raisins
➢
Nuts
➢
Carrots
➢
Peas
➢
Eggs
➢
Sweet potatoes
➢
Avocados.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 36
Activity 2B
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 37
P a g e | 38
2.3 – Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems By the end of this chapter, the learner should be able to: ➢
Develop appropriate menus and meal plans which offer variety and cater for special dietary requirements, following the Australian dietary guidelines.
Developing menus and meal plans Care should be taken over the development of menus and meal plans which promote good health and reduce the incidence of diet related health problems. It will be necessary to incorporate a variety of foods with different health benefits. You will also need to ensure that unhealthy foods are avoided. The menus and meal plans should be structured appropriately and include a variety of flavoursome dishes which customers will want to eat. You should also include dishes which cater for special dietary requirements such as gluten-free or vegan. It will be important to include meals which maintain the healthiest balance of macronutrients and micronutrients.
Meal plans should include specific details of the food types which are to be eaten at ttimes imes throughout the week. You might schedule wholegrain cereal, with a banana, and a glass of skimmed milk for a Monday morning breakfast. Lunch might consist of a wholemeal roll and tomato soup followed by a healthy granola bar. The evening meal might be fresh salmon and wild rice with fresh vegetables followed by fruit salad. You will also need to detail the portion sizes which should be given. Menus and meal plans may be: ➢
Cyclic menus
➢
Daily meal plans
➢
Daily menus
➢
Seasonal menus
➢
Weekly meal plans
➢
Weekly menus.
Planning and organising
You are advised to spend some time planning and organising your menus for the greatest effect. You will need to consider the general layout, textual appearance, and other visual elements. You may choose a simple one-page or fold-out design. It will also be necessary to position the dish titles appropriately. Sections may be separated for the starters, main courses, and desserts. Care should be taken over the description of dishes included on your menus. You should provide enticing descriptions of the flavours, textures, and visual characteristics of meals. However, you should keep the wording fairly basic to avoid confusing your customers. It will be necessary to specify the exact ingredients included in each dish. You may include pictures of dishes for enticement of the customers. It will also be necessary to maintain an attractive balance of colours. You may be expected to use computers and software programs to cost and document menus and meal plans.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 39
Menu planning principles include: ➢
Basic cooking methods and equipment
➢
Nutritional considerations of the client group
➢
Client preferences
➢
Menu types (including cyclic menus, a la carte or cafeteria)
➢
Quantity
➢
Variety and repetition
➢
Method of preparation
➢
Colour, eye appeal, taste and texture
➢
Presentation
➢
Staff resources
➢
Equipment resources
➢
Budget
➢
Infection control risk managemen managementt
➢
Food safety
➢
Nutritional adequacy for client group
➢
Seasonal food availability
➢
Local procurement (including food available locally).
Australian dietary guidelines You are advised to follow the Australian dietary guidelines when developing menus and meal plans for your customers. These guidelines include information about the types of food and balances that should be maintained for the assurance of health. However, you should be aware that they do not apply to individuals who require specialist dietary advice for the treatment of medical conditions.
The aims of the Australian dietary guidelines are: ➢
Promoting health and wellbeing;
➢
Reducing the risk of diet-related conditions, such as high cholesterol, high blood pressure and obesity; and
➢
Reducing the risk of chronic diseases such as type 2 diabetes, cardiovascular cardiovascular disease and some types of cancers.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 40
ov.au/guidelines/about-australia bout-australian-dietary-guidelines n-dietary-guidelines on n.d. retrieved from from https://www.eatforhealth.g https://www.eatforhealth.gov.au/guidelines/a 14/10/2016 The five guidelines are as follows: ➢
To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs
children and adolescents should eat sufficient
o
nutritious foods to grow and develop normally. They should be physically active every day and their growth should be checked regularly.
older people should eat nutritious foods and
o
keep physically active to help maintain muscle strength and a healthy weight ➢
Enjoy a wide variety of nutritious foods from these five groups every day: di fferent types and colours, and legumes/beans plenty of vegetables, including different
o
fruit
o
grain (cereal) foods, mostly wholegrain and/or and/or high cereal ffibre ibre varieties, such as
o
breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley
lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
o
milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat
o
milks are not suitable for children under the age of 2 years) ➢
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol
o
limit intake of foods high in i n saturated fat such as many biscuits, cakes, pastries, pies, processed meats, commercial burgers, pizza, fried foods, potato chips, crisps and other savoury snacks ▪
replace high fat foods which contain predominantly saturated fats such as butter, cream, cooking margarine, coconut and palm oil with foods which contain predominan pr edominantly tly polyunsaturated polyunsaturated and monounsaturated monounsaturated fats such as oils, spreads, nut butters/pastes and avoca avocado. do.
▪
Low-fat diets are not suitable for children under the age of 2 years.
limit intake of foods and drinks containing added salt.
o
▪
read labels to choose lower sodium options among similar foods.
▪
do not add salt to foods in cooking or at the table.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 41
limit intake of foods and drinks containing added sugars such as confectionary,
o
sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and sports drinks.
if you choose to drink alcohol, limit intake. For women who are pregnant,
o
planning a pregnancy or breastfeeding, not drinking alcohol is the safest option. ➢
Encourage, support and promote breastfeeding
➢
Care for your food; prepare and store it safely.
n.d. retrieved from from https://www.eatforhealth.g https://www.eatforhealth.gov.au/guidelines ov.au/guidelines/australian-dieta /australian-dietary-guidelines-1-5 ry-guidelines-1-5 on 14/10/2016
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 2C
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 42
P a g e | 43
2.4 – Prepare cyclic menus and balance nutritional requirements and variety By the end of this chapter, the learner should be able to: ➢
Prepare cyclic menus for customers with a range of dietary requirements, ensuring the appropriate balance of nutritional elements and variety. v ariety.
Preparing cyclic menus Cyclic menus will include a set number of dishes which are to be served on certain days. They will apply to a specific period of time, after which it will be necessary to restart the cyclic menu. You might create a cyclic menu to cover a week, a month, or a different amount of time. You should ensure that the dishes specified within the cyclic menu maintain the balance of nutritional requirements and offer variety. The customers may be given a choice of dishes for breakfast, lunch, and dinner; including foods with specific health benefits. There should be some variation in the cyclic menus which are developed for customers with special dietary requirements. However, there are some elements which should be common to the majority of cyclic menus. Customers should be consuming a minimum of five helpings of fruit and vegetables each day. You should also include wholegrain foods, fresh fish, beans, and pulses in most cyclic menus. The menus should be developed in accordance with the recommended recommended intake for whoever will be eating the dishes. The average adult should consume: ➢
2000 calories
➢
50g protein
➢
260g carbohydrates
➢
90g sugar
➢
70g fat
➢
20g saturates
➢
6g salt.
You should also ensure that there are a variety of dishes within your cyclic menu. They should contain an assortment of ingredients, each of which offer health benefits. The ingredients in each dish should complement each other and entice the customers. Balanced variety must relate to different: ➢
Colours
➢
Cooking methods
➢
Delicacies
➢
Flavours
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
➢
Nutritional values
➢
Presentation
➢
Seasonally available ingredients
➢
Tastes
➢
Textures.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 44
Activity 2D
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 45
P a g e | 46
2.5 – Incorporate sufficient choice of dishes into the menus By the end of this chapter, the learner should be able to: ➢
Incorporate a range of dishes in accordance with special dietary requirements and other influences on food choice.
Incorporating sufficient choice of dishes It will be necessary to include a good number of meal choices if your menus are to entice the customers. You should ensure that the special dietary requirements are catered for. It might also be possible to include substitutions which can be chosen by customers on specific diets. There should be some meals which cater to customers with religious and cultural requirements. You will also need to include dishes which offer a variety of flavours and use different ingredients. Influences on food choice may include: ➢
Hunger
➢
Taste of ingredients
➢
Individual preferences
➢
Culture and religion
➢
Environmental and social concerns
➢
Family and friends
➢
Mood
➢
Health concerns
➢
Stress
➢
Attitudes and beliefs about food.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 2E
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 47
P a g e | 48
2.6 – Recommend food preparation and cooking methods to maximise nutritional value of food By the end of this chapter, the learner should be able to: ➢
Recommend a variety of food preparation and cooking methods, demonstrating an understanding of the reasons for particular choices.
Recommending food preparation and cooking methods You should have a good understanding of the various cooking methods and their effects upon the nutritional value of foods. It is i s advisable to avoid the use of fat and use cooking methods which ensure that the healthy nutrients are retained. Fresh fruit and vegetables should be handled with care and you shouldn’t add baking soda as it has the effect of reducing vitamin C. It is also advisable to serve fresh fruits and vegetables as soon as possible after preparation in order to further reduce the loss of vitamin C. These cooking methods may be recommended: ➢
Steaming – this method ensures the retention of nutritional elements which would be lost if the ingredients were cooked in boiling water. However, you should be aware that certain vitamins are soluble in water and sensitive to heat and air
➢
Frying – this is typically regarded as an unhealthy method due to the amounts of fat that are retained. However, you can minimise the amount of fat by using non-stick pans and spray oils
➢
Roasting – you can reduce the amount of oil that is retained and consumed after roasting by using silicone bakeware and draining the ingredients before transferring them to the oven
➢
Microwaving – a substantial proportion of nutrients are retained when microwaving as the food is cooked and exposed to heat for a relatively short amount of time
➢
Stir frying – this is another quick cooking method which may be used for the retention of nutritional elements. A relatively small amount of vitamin will be lost when stir frying. Healthy plant compounds and antioxidants will also be retained due to the fat that is used in stir frying.
These tips should also be followed: ➢
Using the minimum amount of water for poaching and boiling
➢
Minimising the cooking time of vegetables, meat, and fish
➢
Emptying the liquid from cooked vegetables onto plates for consumption
➢
Leaving vegetables unpeeled
➢
Eating cooked vegetables within two days.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 2F
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 49
P a g e | 50
3. Cost and document special menus and meal plans 3.1. Calculate expenditure items to determine production costs of menu items 3.2. Calculate portion yields and costs from raw ingredients 3.3.
Assess cost-effectiveness cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield
3.4.
Use correct terminology in menus and meal plans
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 51
3.1 – Calculate expenditure items to determine production costs of menu items By the end of this chapter, the learner should be able to: ➢
Calculate the costs of ingredients, labour, business operation and wastage related to the production of menu items.
Calculating expenditure items
There are a variety of expenditure items which will need to be calculated in order to determine the production costs of menu items. You should ensure that enough money is being generated through the sale of meals to cover these costs and give you a reasonable profit. Ingredients
The first step when calculating your total expenditure should be to list the specific quantities of ingredients used in each dish on your menu. You may use a calculator and spreadsheet to make this process easier. easier. It will then be necessary to transfer the costs of ingredients i ngredients which were purchased and used in their whole form. If you bought a single can of plum tomatoes priced at 40c and used them all in the preparation of a particular dish then you should put 40c down in the appropriate place. You should then work out the costs associated with items that you have only used partially in preparation of dishes. You might have bought a bag of mixed salad for 90c. However, you may only have used half of this bag in preparation of a particular meal. You would then specify that the cost of salad for this meal was 45c. If you want to be precise about partial costs then you should use scales. However, you also have the option of making estimations. This process pr ocess should continue for all of the ingredients that have been purchased and used. Once you have worked out and written wri tten down costs of specific ingredients it will be necessary to calculate the combined cost of each dish. You should simply add up all of the ingredient costs. You can also work out the costs of each portion by dividing the combined cost by the number of dishes that were served. This method may be used to establish the total yield: ➢
Identify the exact weight of raw ingredients (purchased weight)
➢
Carry out the necessary preparation and record the amount of waste or trim
➢
Take the calculated amount of waste or trim from the original weight of raw ingredients
➢
Convert the edible product weight into a percentage.
The yield percentage relates to the proportion of the total purchase price of an ingredient which may be portioned after the preparation has taken place. The calculation is as follows: Yield percentage = number of portions x unit portion size x 100 / purchase quantity
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
VCI . ACOT Training T raining and Assessment/SITHKOP004/ earner Guide/V . /July 0 9
P a g e | 52
Butchers test You may be required to carry out the butcher’s test in order to establish the costs of meat, fish, and
poultry. This should enable you to identify the value of usable meat. You will need to consider the value of meat that will be served to the customer and used in the preparation of stock, soup, and other culinary elements. The first step of the butcher’s test will be to record the as purchased weight of the ingredient that you are using. You may then separate the ingredient and record the weights of the bones, fat, and other edible cuts. The total weight of the various cuts should be the same as the weight recorded for the entire ingredient. If there is any difference then you should record it as lost during the cutting process. Labour
You will also need to account for the costs of labour when working out your total expenditure. You may work out the labour figures for a week, a month, or other period. There are likely to have been a variety of staff members who had some involvement in the preparation of dishes. They may also be on different salaries. As an example you may have a head chef, who is paid $25 per hour, two sous chefs, who are each paid $20 per hour, and two cooks, who are each paid $18 per hour. These employees should be categorised according to their hourly wage rates. You will then need to add up the total amount of hours that were worked by each respective group in the cooking of menu items. If the head chef spent a total of 50 hours then you should multiply $25 by 50. This will give a figure of $1,250. The two sous chefs may have spent a combined total of 90 hours. This should be multiplied by $20 to give you a figure of $1,800. The cooks may also have a worked a combined 90 hours. This should be multiplied by $18 for a figure of $1,620. The three totals should then be added added together for a total of $ $4,670. 4,670. Operational costs of the kitchen
Operational costs can be established by combining the fixed, overhead, and variable costs. The fixed costs will apply throughout the working period, no matter how much profit you have made. Examples include the costs of electricity and rent. The variable costs are associated associated with the production of all the meals on your menu and they will fluctuate over periods of time. Examples include the cost of ingredients and labour, which you should already have worked out. You will need to add the fixed and variable costs to find out the operational costs for a specific period. Wastage
The final and potentially the most difficult calculation relates to the cost of wastage. This is because there are a wide variety of wastage factors which should be taken into consideration. You w will ill need to consider the costs of wasted food. It would be worth looking in the dustbin to identify any food items which have been discarded unnecessarily. You should also account for the cost of dishes which have had to be thrown away as a result of mistakes or customer complaints. It might even have been necessary to create fresh dishes as replacements for those that have been discarded. You should account for the cost of all the ingredients and combine them to establish your wastage costs.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 3A
P a g e | 53
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 54
3.2 – Calculate portion yields and costs from raw ingredients By the end of this chapter, the learner should be able to: ➢
Apply appropriate methods to calculate portion yields and establish the number of servings in each prepared meal.
Calculating portion yields
The portion yield relates to the number of servings that can be taken from any prepared dish. The first step when establishing the portion yield will be to calculate the quantity of food that will be created in accordance with the recipe. It will be necessary to subtract the weight of the dish from each meal that you prepare. You may place the dish on your scales first and then reset the dial to zero before transferring the food in preparation for serving. The scales should then give you the t he total weight of the prepared food.
The next step will be to divide the total weight of the prepared meal by the number of servings. You should find the number of servings specified in standard recipes. However, you may have to rely upon your own judgement in some instances. As an example you might have a blackberry crumble with a total weight of 500g. If the crumble is expected to serve 10 people then you would divide 500g by 10 to give you a portion yield of 50g. If the expected number of servings isn’t specified in the recipe then you may consider the total number of calories contained within the prepared meal. It might be necessary to break this down into the number of calories contributed by each ingredient. You should then t hen consider the number of calories that will ideally be included in each serving. If you restrict the number of calories to 300 per serving then you would divide the number of calories in the entire dish by 300. A dish containing 1700 calories would give you a yield of 5.66 recurring. This figure may be rounded up to give you a portion yield of six.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 3B
P a g e | 55
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 56
3.3 – Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield By the end of this chapter, the learner should be able to: ➢
Establish the cost effectiveness of proposed dishes, considering a variety of business costs and the pricing of finished meals
➢
Select a range of ingredients which provide a high yield.
Assessing cost effectiveness of proposed dishes It is important for you to select dishes which offer the greatest cost effectiveness when budgetary constraints are taken into consideration. You will need to consider the types of associated costs which were outlined previously in this unit. The delivery, storage, and preparation of dishes should also be taken into account. Other cost factors may may include the types of ingredients that will be rrequired equired and the risks of wastage. You will also need to establish the number of servings and prices that customers will be paying for prepared dishes. It will be necessary to choose dishes which offer variety and appeal to the customers. However, the selection is likely to be restricted in accordance accordance with financial availability. You may have to make changes and use substitute products. You should aim to identify and select products that will provide the greatest possible yield. These types of ingredients will be relatively affordable and come in reasonable quantities. They should also have lengthy shelf lives and be suitable for re-use in the cooking of multiple dishes. The nature of these products will vary depending on the types of meals that you are cooking. However, there are a number of ingredients suitable for re-use in a wide variety of dishes. Common high yield products include: ➢
Eggs
➢
Chicken breasts
➢
Lentils
➢
Oats
➢
Plain yogurt
➢
Brown rice
➢
Whole-wheat pasta
➢
Bananas
➢
Apples
➢
Garlic
➢
Onions
➢
Carrots.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 57
You should take time when shopping in order to identify those products that offer the greatest yield. It might be possible to find cheap alternatives and substitutes which won’t have a negative effect on the quality of your prepared dishes. Food additives and preservatives
Those of you who are restricted by budgetary constraints should consider foods which include additives and preservatives. Additives may be added for the purpose of enhancing the flavour or appearance of food. They are commonly added to foods which would otherwise taste and appear bland. Preservatives are added for the purpose of reducing the build-up of potentially harmful bacteria. They are typically included as a means of extending the shelf life of different foods. Food additives include: ➢
Salt
➢
Vinegar
➢
Citric acid
➢
Colourings
➢
Sugar
➢
Saccharin
➢
Baking soda
➢
Pectin.
Food preservatives include: ➢
Salt
➢
Sugar
➢
Vinegar
➢
Benzoic acid
➢
Sulphur dioxide.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 3C
P a g e | 58
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 59
3.4 – Use correct terminology in menus and meal plans By the end of this chapter, the learner should be able to: ➢
Demonstrate an understanding and use terminology appropriately in menus and meal plans.
Using correct terminology
It will be necessary to use the correct terminology so that customers aren’t
confused or misled when reading your menus and meal plans. You should continuously update your knowledge and ensure that you have a good understanding of cooking methods and ingredients that are used in the dishes. You may need to refer to a supervisor or other senior staff member if you require clarification about the use of specific terminology. terminology.
Terminology may include: ➢
A la carte – where dishes are ordered and served separately, rather than as set meals
➢
Blanching – where ingredients are plunged in boiling water, before being rapidly chilled in cool or freezing water
➢
Compote – mixed fruit served in sugar syrup
➢
Confit – where food is cooked over a prolonged period for preservation
➢
Gazpacho – a cold soup made from raw vegetables
➢
Infused – where ingredients are placed in water for the extraction of flavour
➢
Braised – where food is cooked in a combination of moist and dry heat
➢
Julienne vegetables – where the vegetables are sliced into thin strips, often for presentational purposes
➢
Sautéed – where food is cooked in a high fat mixture at a particularly high temperature
➢
Quinoa – small mixed ingredient similar to rice but with particularly high protein content
➢
Edamame – variety of soybean
➢
Kale – type of wild cabbage
➢
Simmered – where food is cooked in water of just below boiling temperature
➢
Crushed –where ingredients are compounded compounded and broken down. down.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 3D
P a g e | 60
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 61
4. Monitor special menu performance 4.1. Seek ongoing feedback from customers and others and use to improve menu performance 4.2. Analyse the success of special menus against dietary goals and customer satisfaction satisfaction 4.3.
Adjust menus based on feedback and success
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 62
4.1 – Seek ongoing feedback from customers and others and use to improve menu performance 4.2 – Analyse the success of special menus against dietary goals and customer satisfaction 4.3 – Adjust menus based on feedback and success By the end of this chapter, the learner should be able to: ➢
Use a variety of methods to seek feedback from customers customers and other professionals
➢
Listen and reflect upon feedback before implementing suggestions for improved menu performance.
➢
Establish the success of special menus in consideration of change changess in condition and the achievementt of other dietary goals achievemen
➢
Analyse different aspects of customer satisfaction satisfaction and establish the need for menu alterations
➢
Make menu adjustments based upon feedback from customers and health professionals and in consideration of dietary goals.
Seeking feedback It will be necessary to seek and gather feedback as a means of identifying necessary improvemen improvements ts to the dishes included in your menus. You are advised to ask a variety of questions regarding the flavour, texture, and appearance of your dishes. The aim should be to gather as much information as possible so that you are able to refine the menu and ensure good levels of customer satisfaction. The customers will probably be happy that you have chosen to seek their opinions and be willing to expand on any details that are given. It would also be worth asking the staff members for their perspectives on the dishes and the improvements improvements that could be made. There may be an opportunity for the arrangement of direct, face to face, feedback sessions. However, you should inform the individuals who are expected to give feedback and allow enough time for preparation. It would be worth creating a list of questions and showing them to the other party so that they have time to consider their responses. A mixture of open and closed questions may be used. An example of an open question would be “how do you think this dish could be improved?” Closed
questions should be asked when you want yes or no answers.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 63
Feedback may involve: ➢
Customer surveys
➢
Improvementss suggested by: Improvement
customers
o
managers o peers
o
staff
o
supervisors
o
suppliers
o
➢
Regular staff meetings that involve menu discussions
➢
Satisfaction Satisfactio n discussions with:
allied health professionals
o
customers
o
dieticians
o
medical specialists
o
➢
Seeking staff suggestions for menu items.
Methods used to evaluate diets and meal plans, and analyse foods may include: ➢
Computer programs
➢
Customer feedback questionnaires questionnaires
➢
Interviews with customers and health support personnel
➢
Nutrition guides.
Listening and responding You should listen carefully and reflect upon feedback that is provided by customers and health professionals. It is possible that they will criticise the meals that you have spent some time and effort preparing. However, you should react in a calm and measured manner. The comments should be treated professionally and you should consider the reasons why suggestions have been made. Further questions might be asked if you want additional details or clarification about the points that have been made. You will also be expected to give thanks for any feedback, whether you intend to act on it or not. The feedback cycle should be continuous.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 64
Analysing the success of special menus Once you have gathered the feedback from customers and other professionals it will be necessary to reflect and analyse the success of special menus. You should also consider the dietary goals that have been established and whether they have been met. It is likely that you will have developed certain menus for the dietary treatment of medical conditions. You should consider any changes in the customer’s condition and establish the effects of any ingredients that have been included. You will also
need to account for the effects of any treatments and medications that have been provided in addition to the special menu items. Success may be measured against these dietary goals: ➢
Weight loss or maintenance maintenance
➢
Development Developme nt of muscle and strength
➢
Prevention of medical conditions
➢
Decreased impact of existing medical conditions.
It will be relatively easy to establish the level l evel of success against highly specific dietary goals. Examples might include losing three pounds in a month or reducing cholesterol levels by a certain amount. It will also be necessary to analyse different aspects of customer satisfaction. You should attempt to find out whether expectations have been met in terms t erms of food quality, variety, and general health benefits. It might be that the customers have enjoyed an upturn in mood and energy levels since the introduction of certain foods into their diets. However, they may be struggling to keep up the motivation as the meals aren’t particularly particularly tasty. You will have to consider the need for changes based upon such
feedback.
Adjusting menus It might be deemed necessary to adjust your menus based upon the feedback that has been provided by customers and other professionals. The adjustments might involve adding dishes which customers have said that they are particularly keen to try. You may also change the ingredients based upon individual preferences. It might be possible to use substitute products without any sacrifice in terms of quality. You might also consider it necessary to adjust menus in accordance with the success in meeting dietary objectives. Ingredients which have been found to have positive impacts on the customer customer’s ’s health may
be added in greater quantities. You might also find additional ingredients with similar nutritional properties. Alternatively you may be required to remove ingredients which either have no impact or cause deterioration in the customer’s condition.
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 65
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
Activity 4A
P a g e | 66
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 67
Summative Assessments At the end of your Learner Workbook, you will find the Summative Assessments. This includes: ➢
Skills assessment
➢
Knowledge assessment
➢
Performance assessment.
This holistically assesses your understanding and application of the skills, knowledge and performance performance requirements for this unit. Once this is completed, you will have finished this unit and be ready to move onto the next one – well done!
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 68
References These suggested references are for further reading and do not necessarily represent the contents of this unit.
Websites Special diets/allergies:
http://www.healthyfoodhealthyplanet.org/swappinghttp://www.healthyfoodhealthyplanet. org/swapping-ingredients/specia ingredients/special-dietsallergies/ l-dietsallergies/ Guide to food allergies and special eating needs:
http://www.eatingwell.com/nutrition_health/nutritio http://www.eatingwell.com/nutri tion_health/nutrition_news_informa n_news_information/guide_to_ tion/guide_to_food_allergies food_allergies_an _an d_special_eating_needs d_special_eating_needs Special dietary and cultural needs:
http://health.g http://health.gov.au/internet/pub ov.au/internet/publications/publishi lications/publishing.nsf/Content/c ng.nsf/Content/canteen-mgr-tr2~spe anteen-mgr-tr2~special-dietary cial-dietary Tips for writing your restaurant menu:
https://www.thebalance.com /tips-for-writing-your-restaurant-m r-restaurant-menu-288858 enu-2888584 4 https://www.thebalance.com/tips-for-writing-you Australian dietary guidelines 2013:
http://www.nutritionaustralia.org/national/reso http://www.nutritionaustralia.org/na tional/resource/australia urce/australian-dietary-guidelines-2 n-dietary-guidelines-2013 013 A balanced diet for men:
http://www.bbcgoodfood.com/howto/guide/balanced-diet-men The determinants of food choice:
http://www.eufic.org/article/en .org/article/en/expid/review-fo /expid/review-food-choice/ od-choice/ http://www.eufic Food preparation and cooking methods:
http://health.gov.au/internet/pub lications/publishing.nsf/Content/c ng.nsf/Content/canteen-mgr-tr2~f anteen-mgr-tr2~food-coo ood-cooking king http://health.gov.au/internet/publications/publishi How cooking affects the nutrient content of foods:
https://authoritynutrition.com/cooking-nutrient-c https://authoritynutrition.com/c ooking-nutrient-content/ ontent/ How to: calculate recipe costs:
http://www.budge http://www.budgetbytes.com/ tbytes.com/2013/07/h 2013/07/how-to-calcul ow-to-calculate-recipe-co ate-recipe-costs/ sts/ How do I calculate the labour cost in a restaurant?
http://smallbusiness.chron.co m/calculate-labor-cost-restau or-cost-restaurant-833.html rant-833.html http://smallbusiness.chron.com/calculate-lab How to calculate the total operating costs & breakeven volume:
VCID. ACOT Training T raining and Assessment/SITHKOP004/Learner Guide/V1.1/July 2019
P a g e | 69
http://smallbusiness.chron.co m/calculate-total-operating tal-operating-costs-breakeve -costs-breakeven-volume-63 n-volume-63129.html 129.html http://smallbusiness.chron.com/calculate-to How to calculate food cost in a restaurant:
http://smallbusiness.chron.com/calculate-f http://smallbusiness.chron.co m/calculate-food-cost-r ood-cost-restaurant-39 estaurant-39551.html 551.html How to calculate the serving size in recipes:
http://www.livestro http://www.livestrong.com/a ng.com/article/5104 rticle/510434-how-to-c 34-how-to-calculate-the-serving alculate-the-serving-size-in-recipes -size-in-recipes// Confused by menu terminology? Use our menu jargon buster to help:
https://community.openta munity.opentable.com/t5 ble.com/t5/FAQs-Knowle /FAQs-Knowledge-Base/Co dge-Base/Confused-by-me nfused-by-menu-terminolog nu-terminology-Use-oury-Use-ourhttps://com menu-jargon-buster-to-help/ta menu-jargon-b uster-to-help/ta-p/77731 -p/77731 90 food menu terms explained:
https://www.finedininglovers.com /blog/food-drinks/reading-f od-drinks/reading-food-menus/ ood-menus/ https://www.finedininglovers.com/blog/fo Yield testing:
https://opentextbc.ca/basickitchenandfo https://opentextbc.ca/bas ickitchenandfoodservicema odservicemanagement/c nagement/chapter/yield-testing/ hapter/yield-testing/
All references accessed on and and correct as of 12/10/2016, unless other otherwise stated.
View more...
Comments
