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• SITHKOP004 Develop Menus for Special Dietary Requirements Activity workbook RTO Name and Code: Golden wattle group Pty Ltd T/A Meridian Vocational College 45039, CRICOS 03551M Student Name: Student...

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SITHKOP004 Develop Menus for Special Dietary Requirements
Activity workbook
    
    RTO Name and Code:
    Golden wattle group Pty Ltd T/A Meridian Vocational College 45039, CRICOS 03551M
    Student Name:
    
    Student ID:
    
    Assessor Name:
    
    Primary Unit to be assessed
    
    Date
    ____/____/____
    AQF level under which the unit is being assessed
    SIT40516 Certificate IV in Commercial Cookery
    Related documentation
    ☐ Student Assessment Record
☐ Short Answer questions
☐Activity Workbook / ODC
    Location of assessment
    Workplace ☐
    Simulated workplace ☐
Acknowledgments
This activity workbook was prepared by Golden Wattle Group Pty Ltd T/A Meridian Vocational College RTO 45039
The workbook is copyright in terms of its intellectual property, presentation and structured content, and entitles licensed training organisations to use, modify, extract or include any information as required by a special interest group or theme specific retail business.
Apart from any use as described above and/or permitted under the Copyright Act 1968 (as amended), no part may be reproduced without prior written permission.
The content of this workbook was drawn from a range of commercially available resources and, where appropriate, acknowledgement is provided.
Written by:
RTO 45039 CRICOS 03551M
Level 2 West
50 Grenfell Street, Adelaide 5000
Telephone XXXXXXXXXX
XXXXXXXXXX
1 | Page
Page 4 of 23
MVC-CMS    RTO # XXXXXXXXXXCRICOS # 03551M    Revision Date: XXXXXXXXXX
MVC-CMS    RTO # XXXXXXXXXXCRICOS # 03551M    Revision Date: XXXXXXXXXX
Contents
How to use this Activity workbook    2
Range of Conditions    4
Learner instructions    6
Australian Dietary Guidelines    7
Background Information    8
Raw ingredient yield test percentages    13
Task 1: Identify Menu Requirements    15
Topics for discussion with the health professional    15
SUNNYBRAE AGED CARE CLIENT OVERVIEW SPECIAL MEAL PLANS    17
Task 2: Develop Menus and Meal Plans for Special Dietary diets    18
MEAL PLAN ONE    19
MEAL PLAN TWO    20
MEAL PLAN THREE    21
MEAL PLAN FOUR    22
MEAL PLAN FIVE    23
MEAL PLAN SIX    24
Cyclic Menu Overview    25
Nutritional information    26
Task 3: Cost and Document Special Menus and Meal Plans    27
MEAL PLAN COSTING ONE    27
MEAL PLAN COSTING TWO    28
MEAL PLAN COSTING THREE    29
MEAL PLAN COSTING FOUR    30
MEAL PLAN COSTING FIVE    31
MEAL PLAN COSTING SIX    32
Operational Kitchen Costs    33
Expenditure Costs    33
Labour Cost Considerations    33
Wastage Cost Considerations    33
Task 4: Monitor Special Menu Performance    34
Sunny
ae Aged Care Meeting Agenda    37
Sunny Brae Aged Care Meeting Minutes: Menu Evaluation    37
Assessment Instrument – Observation/Demonstration of Competency    40
How to use this Activity workbook
Throughout this workbook you will be led through several tasks that relate to SITHKOP004 Develop Menus to Meet Special Dietary Requirements. Several activities will be introduced to you that will enable you to confirm your learning or to reinforce a point that is critical to the topic being learned.
Please keep this workbook clean and attach to your final assessment for submission to your trainer. Please keep a copy of tasks for your own records.
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 in 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:
· customers
· employees during the course of each business day
· customer surveys
Improvements suggested by:
· customers
· managers
· peers
· staff
· supervisors
· suppliers
Regular staff meetings that involve menu discussions
Satisfaction discussions with:
· customers
· allied health professionals
· dietitians
· medical specialists
Seeking staff suggestions for menu items
Develop above menus and menu plans within commercial time constraints, demonstrating:
· methods for responding to feedback and adjusting menus
· basic principles and practices of nutrition.
    ELEMENTS  
    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 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
micronutrient 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.
    3. Cost and document special menus and meal plans.
    3.1. Calculate expenditure items to determine production costs of menu
XXXXXXXXXXitems.
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 co
ect terminology in menus and meal plans.
    4. Monitor special menu performance.
    4.1. Seek ongoing feedback from customers and others and use to
XXXXXXXXXXimprove 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.
Foundation Skills
    
    
    SKILLS  
     PC
    DESCRIPTION 
    Reading skills to:
    1.1 1.2
1.4
    Read and interpret complex details of health-related problems and cultural meal requirements.
    Writing skills to:
     XXXXXXXXXX
XXXXXXXXXX
    Write comprehensive menus, meal plans and recommendations for cooking methods.
    Oral communication skills to:
     XXXXXXXXXX
    Listen and respond to routine customer feedback and ask questions of health and other professionals to inform menu choice.
    Numeracy skills to:
    3.1 3.2
3.3 4.2
    Calculate the cost of producing dishes for menus and meal plans.
    Learning skills to:
     XXXXXXXXXX
    Continually research information on emerging dietary trends.
    Problem-solving skills to:
     XXXXXXXXXX
    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:
     XXXXXXXXXX
    Access and sort information required for menu design to coordinate a timely and efficient development process.
    Technology skills to:
     XXXXXXXXXX
    Use computers and software programs to cost and document menus and meal plans.
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 appropriate:
    · allied health professionals
· dietitians
· medical specialists
· Nutritionists.
    Expenditure items must include:
    · ingredients
· labou
· operational costs of the kitchen
· wastage.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
· culinary terms and trade names for:
· substitute ingredients used to produce dishes with special dietary recipes
· ingredients suitable for meeting basic nutritional needs
· ingredients that cause common allergic reactions
· food additives and preservatives
Main types and culinary characteristics of special diets that are part of contemporary Australian society:
· eating regimes:
· elimination
· macrobiotic
· exclusions for allergies, contraindications with medicines or food intolerance
· fat-free
· fluids
· food preferences
· food restrictions
· gluten-free
· high ca
ohydrate
· high or low energy
· high or low protein
· high fi
e
· lacto ovo
· low ca
ohydrate
· low cholesterol
· low fat
· low gluten
· low kilojoule
· low suga
· modified sodium or potassium
· modified texture
· nutritional requirements
· portion size
· substitutes:
· gluten-free flou
· yeast-free flou
· non-sugar sweeteners
· sugar-free
· type one and two diabetes
Main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society:
· halal
· Hindu
· koshe
· vegan
· vegetarian
Main types of customer groups that have special dietary requirements:
· adolescents
· athletes
· children
· defense forces
· elderly
· health care
· ill or injured
· infants
· international tourists
· nutritional and energy requirements due to physical condition
· people in areas affected by disaster or environmental extremes
· people from different socioeconomic groups
· people in remote areas
· those with weight problems:
· underweight
· overweight
· obese
Meaning of:
· drug-food interactions
· food allergy
· food intolerance
Key health and legal consequences of failing to address special requirements:
· allergic reactions
· anaphylaxis
· food sensitivity or intolerance reactions
Basic principles and practices of nutrition:
· nutrients and their food sources
· influences on food choice
· food and beverage selection influences
· food labelling and interpretation
· role and implications of using food additives and preservatives
· health implications of food choices
· role of good nutrition in avoiding dietary diseases
· effects of various cooking methods and food storage on nutrients
· primary 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
· standard measures
· standard yield tests
Learner instructions
You are developing a menu to meet the special dietary requirements of your customer group in relation to the simulated environment or your chosen customer group. You want to confirm your understanding of their special dietary needs and identify any you may not have considered.
You are to do the following:
· Research nutritional dietary guidelines
· Research foods to meet the needs of the customer group.
· Introduce yourself to the health professional.
· Briefly explain why you are consulting them.
· Ask questions to confirm and identify special dietary needs.
· Develop and write appropriately balanced meal plans.
· Evaluate or discuss suitability of menu selections based on dietary and cultural or religious menu requirements of the customer group.
· Liaise with client and or other professionals to identify and confirm customer requirements.
· Ask questions to inform menu choice.
· Identify dietary and cultural or religious menu requirements of different customer groups.
The
Answered Same Day Aug 25, 2021 SITHKOP004 Training.Gov.Au

Solution

Poulami answered on Aug 31 2021
126 Votes
CLIENT PROFILE ONE
Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements
    Elderly people with low tolerance to sea foods
    CLIENT PROFILE TWO
Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements
    Older population with difficulty in chewing and swallowing
    CLIENT PROFILE THREE
Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements
    Obese elderly people with high blood pressure, diabetes, and cholesterol
    CLIENT PROFILE FOUR
Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements
    Patients above age group of 50 years with chronic kidney disease
    CLIENT PROFILE FIVE
Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements
    Older population from extreme weathe
    CLIENT PROFILE SIX
Provide an overview: customer description including the age, gender, cultural background, medical status, and any other key factors or special requirements
    Older diabetic patients with proteinuria
    MEAL PLAN ONE
CLIENT: Elderly people with low tolerance to sea foods
    Description of each dish.
    Recommended Food Preparation Cooking Methods
    Nutritional
equirements
    Breakfast
Option 1
    
Zucchini Slice/ Penne Pasta
    
oiled
    
    Breakfast
Option 2
    noodles
    boiled
    
    Morning snack / Beverage
    Tomato soup
    boiled
    
    Lunch
Option 1
    Rice, 2 vegetables (eggplant, ca
age), legume, curd
    Grilled, boiled, baked
    
    Lunch
Option 2
    Chapatti, 1 vegetable (
occoli), paneer, legume, curd
    Grilled, boiled, baked
    
    Afternoon snack / Beverage
    
2 fruits (guava
anana/grapes/citrus)
    
    
    Dinner
Option 1
    
Cereal meal, sweet dish
    boiled
    
    Dinner
Option 2
    Oat meal, yogurt
    boiled
    
    MEAL PLAN TWO
CLIENT: Older population with difficulty in chewing and swallowing
    Description of each dish.
    Recommended Food Preparation Cooking Methods
    Nutritional
equirements
    Breakfast
Option 1
    Health drink containing protein powde
    
oiled
    
    Breakfast
Option 2
    Po
idge
    boiled
    
    Morning snack / Beverage
    Coffee
    boiled
    
    Lunch
Option 1
    Boiled rice, 2 vegetables (egg plant,
occoli), legume
    Boiled, grilled
    
    Lunch
Option 2
    Boiled rice, 2 vegetables (ladies finger, ca
age), curd
    Boiled, grilled
    
    Afternoon snack / Beverage
    Citrus juice
oiled apple/pineapple mousse
    
    
    Dinner
Option 1
    Vegetable soup, boiled chicken, yogurt
    Boiled, grilled
    
    Dinner
Option 2
    Oat meal, boiled fish, sweet dish
    Boiled, grilled
    
    MEAL PLAN THREE
CLIENT: Obese people with high blood pressure, diabetes, and cholesterol
    Description of each dish.
    Recommended Food Preparation Cooking Methods
    Nutritional
equirements
    Breakfast
Option 1
    
1 slice of Brown
ead, poached egg
    
    
    Breakfast
Option 2
    Corn flakes with skimmed milk
    
    
    Morning snack / Beverage
    Citrus fruit
    
    
    Lunch
Option 1
    1 cup of rice, boiled chicken/fish, legume
    
    
    Lunch
Option 2
    1 chappathi, spinach, legume, boiled
occoli/cauliflowe
    
    
    Afternoon snack / Beverage
    
Guava/cucumbe
    
    
    Dinner
Option 1
    Oat meal with boiled ca
ots and beans, yogurt
    
    
    Dinner
Option 2
    Chicken stew, salad
    
    
    MEAL PLAN FOUR
CLIENT: Students from extreme weathe
    Description of each dish.
    Recommended Food Preparation Cooking Methods
    Nutritional
equirements
    Breakfast
Option 1
    Po
idge
    
oiled
    
    Breakfast
Option 2
    Corn flakes with skimmed milk
    boiled
    
    Morning snack / Beverage
    Coffee/citrus fruit
    
    
    Lunch
Option 1
    1 cup of rice, boiled chicken/fish, legume
    Boiled, grilled
    
    Lunch
Option 2
    1 chappathi, boiled fish, legume, boiled
occoli/cauliflowe
    Boiled, grilled
    
    Afternoon snack / Beverage
    Guava
anana/pomegranate/papaya
    
    
    Dinner
Option 1
    
Vegetable stew, 1 chapathi, yogurt
    Boiled, grilled
    
    Dinner
Option 2
    Oat meal with boiled chicken, salad
    Boiled, grilled
    
    MEAL PLAN FIVE
CLIENT: Older population from extreme weathe
    Description of each dish.
    Recommended Food Preparation Cooking Methods
    Nutritional
equirements
    Breakfast
Option 1
    Cornflakes, scrambled egg
    
oiled
    
    Breakfast
Option 2
    milk shake, dry fruits, poached egg
    
    
    Morning snack / Beverage
    Papaya/ Citrus juice
    
    
    Lunch
Option 1
    Rice, chicken stew, boiled vegetables
    Boiled, grilled
    
    Lunch
Option 2
    Rice, boiled fish, vegetable cu
y
    Boiled, grilled
    
    Afternoon snack / Beverage
    Grapes/litchi
anana/guava/pomegranate
    
    
    Dinner
Option 1
    
Chapathi, vegetable cu
y, yogurt
    Boiled, grilled
    
    Dinner
Option 2
    Chapathi, chicken stew, salad
    Boiled, grilled
    
    MEAL PLAN SIX
CLIENT: Older diabetic patients with proteinuria
    Description of each dish.
    Recommended Food Preparation Cooking Methods
    Nutritional
equirements
    Breakfast
Option 1
    
Milk, poached egg, banana
    
aked
    
    Breakfast
Option 2
    po
idge
    boiled
    
    Morning snack / Beverage
    
Dry fruits/citrus juice/sliced cucumbe
    
    
    Lunch
Option 1
    Rice, boiled chicken, legume, spinach
    Baked, grilled, boiled
    
    Lunch
Option 2
    Rice, boiled fish, 2 vegetables (ca
ots
eans
occoli with capsicum/tomato/ladies finger)
    Baked, grilled, boiled
    
    Afternoon snack / Beverage
    Guava/papaya/pomegranate
    
    
    Dinner
Option 1
    Boiled noodles with vegetables
    boiled
    
    Dinner
Option 2
    Oat meal with vegetables
    boiled
    
    Meals
    Monday
    Tuesday
    Wednesday
    Thursday
    Friday
    Saturday
    Sunday
    Breakfast (1)
    
Zucchini Slice/ Penne Pasta
    Noodles
    Zucchini Slice/ Penne Pasta
    Noodles
    Zucchini Slice/ Penne Pasta
    Noodles
    Zucchini Slice/ Penne Pasta
    Breakfast (2)
    Noodles
    Zucchini Slice/ Penne Pasta
    Noodles
    Zucchini Slice/ Penne Pasta
    Noodles
    Zucchini Slice/ Penne Pasta
    Noodles
    Morning tea / Beverage
    Tomato soup
    Tomato soup
    Tomato soup
    Tomato soup
    Tomato soup
    Tomato soup
    Tomato soup
    Lunch (1)
    Rice, 2 vegetables (eggplant, ca
age), legume, curd
    Chapatti, 1 vegetable (
occoli), paneer, legume, curd
    Rice, 2 vegetables (eggplant, ca
age), legume, curd
    Chapatti, 1 vegetable (
occoli), paneer, legume, curd
    Rice, 2 vegetables (eggplant, ca
age), legume, curd
    Chapatti, 1 vegetable (
occoli), paneer, legume, curd
    Rice, 2 vegetables (eggplant, ca
age), legume, curd
    Lunch (2)
    Chapatti, 1 vegetable (
occoli), paneer, legume, curd
    Rice, 2 vegetables (eggplant, ca
age), legume, curd
    Chapatti, 1 vegetable (
occoli), paneer, legume, curd
    Rice, 2 vegetables (eggplant, ca
age), legume, curd
    Chapatti, 1 vegetable (
occoli), paneer, legume, curd
    Rice, 2 vegetables (eggplant, ca
age), legume, curd
    Chapatti, 1 vegetable (
occoli), paneer, legume, curd
    Afternoon tea / Beverage
    
2 fruits (guava
anana/grapes/citrus)
    2 fruits (guava
anana/grapes/citrus)
    2 fruits (guava
anana/grapes/citrus)
    2 fruits (guava
anana/grapes/citrus)
    2...
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