DESIGN MEALS TO MEET SPECIFIC DIETARY OR CULTURAL NEEDS

1. D1.HCA.CL3.03 DESIGN MEALS TO MEET SPECIFIC DIETARY OR CULTURAL NEEDS

2. Design meals to meet specific dietary or cultural needs This unit comprises three Elements: • Design meals for specific dietary needs • Design meals for specific cultural needs • Produce and present meals for specific dietary and cultural needs

3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from supervisor

4. Introduction Why do we eat? And what do we eat? We eat for many reasons. And many factors affect what we eat. • Biology • Stimulation • Social reasons • Psychology • Health • Food availability

5. Element 1: Design meals for specific dietary needs

6. Specific Dietary Needs The Performance Criteria for this Element are: Identify the requirements for specific diets according to instructions from relevant persons Design meals in accordance with specific dietary needs Modify recipes for specific dietary needs Identify essential ingredients for specific dietary needs Identify and select suppliers for purchasing of products Slide 6

7. Basic Nutrition All meals prepared in commercial food production should have culinary balance. Meals are more appetising and appealing if there is balance in: • Texture • Flavours • Composition Meals should also consider basic nutritional requirements for health and wellbeing.

8. Healthy Meals Healthy meals are made from combining a variety of nutritious foods from the five core food groups. The five core food groups are: Grains Vegetables including legumes/beans Fruit Dairy and dairy alternatives • Milk, yoghurt, cheese or soy Meat and meat alternatives • Lean meats, poultry fish, eggs , tofu, nuts & seeds and legumes/beans Slide 8

9. Nutrition Guidelines Dietary Guidelines assist to design healthy meals for the average person that include balanced proportions of: The five core food groups Additionally dietary guidelines suggest most people: Drink plenty of water Only eat small amounts of oils, butter and other fats Limit high salt, sugar and fat foods - these are often processed foods Limit alcohol Slide 9

10. Daily food for health and wellbeing The daily food requirements for health and well-being are: Macronutrients Micronutrients Water Fibre Nutrients are the substances found in food that nourish the body. Slide 10

11. Nutrients The macronutrients are: • Protein • Carbohydrate • Lipids The micronutrients are: • Vitamins • Minerals

12. Carbohydrates Carbohydrates are the human body’s main source of energy. It is important that the diet includes enough to provide: • Energy for basic functions • Energy for the physical activity of the day

13. Carbohydrates (continued) Carbohydrates are classified as: • Simple Carbohydrates • Simple carbohydrates come from foods high in sugars such as naturally occurring sugars in fruit, added sugars, honey and syrups • Complex Carbohydrates • Complex carbohydrate foods are starchy foods such as rice, bread, potatoes and pasta

14. Protein Protein is needed in all the cells throughout the body. Protein is needed to: • Produce cells • During growth e.g. childhood, pregnancy (fetus) • Repair cells • Muscles • Maintain cells • Hair, fingernails, blood

15. Proteins (continued) Many foods contain a good source of protein: • Animal foods are considered excellent sources of protein: • Meats, poultry, seafood, game, eggs, dairy • Some plant foods also contain good sources of protein: • Soy products like tofu or bean curd • Many plant foods contain protein which can be useful if combined together: • Grains, nuts, seeds and legumes

16. Lipids Lipid is the combined term used to describe foods which are fat or oil. • Fats • Fats are usually solid at room temperature • Usually from animals • e.g. butter, chicken fat, lard • Oils • Oils are liquid at room temperature • From plants • e.g. nuts, seeds, fruit

17. Vitamins Vitamins are organic compounds found in the plant and animal foods we eat. The body only needs very small amounts. They are divided into: • Water soluble • A, D, E and K • Fat soluble • B Complex and C Eating a balanced diet will provide sufficient quantities.

18. Vitamins (continued) Vitamin content can be damaged during food preparation. • Some vitamins are heat sensitive • Use raw vegetables like salads • Vitamins can be leached out in water • Preparing vegetables freshly is best • Vitamin content is highest in the skin of vegetables • Serve some vegetables with their skin on

19. Minerals Minerals are chemical elements found in the water and the soil plants grow in. The body only needs very small amounts. There are 17 minerals that the body needs. 4 that are often discussed are: • Iron • Calcium • Sodium • Iodine Eating a balanced diet will provide sufficient quantities.

20. Additional requirements As well as the micro and macro nutrients humans also require: • Water: • Regulates the body's temperature • Transports water soluble nutrients • Flushes out waste • Fibre: • Fibre is the indigestible part of plants • Fibre assists in keeping the digestive system healthy

21. Nutritional Balance Commercial Cooks should aim to ensure meals contain a balance of the nutritional requirements. These basic nutritional requirements must not be neglected for customers who have additional dietary requirements due to: • Health concerns • Religious dietary requirements • Other dietary special requests • Vegetarian diets

22. Design meals for specific diets Customers may require meals for a specific diet because of health issues: • Weight Imbalance • Overweight and Obesity • Underweight • Cardio-vascular disease • Diabetes • Coeliacdisease • Lactose Intolerance • Food allergies

23. Overweight and Obesity • A range of factors can cause a person to be overweight or obese including • Inactivity • Genetic factors • Eating more kilojoules than are used • Obesity increases the risk of many chronic diseases such as: • Cardiovascular disease • Hypertension (high blood pressure) • Stroke • Type 2 diabetes

24. Overweight and Obesity When preparing meals for customers trying to lose weight the meals should include: • Plenty of: • Whole grain foods and vegetables • Moderate amounts: • Reduced fat dairy, lean meats • Fruit • Limited: • Added fats, sugars, salt • Alcohol

25. Underweight Healthy meals suggestions for customers who are wanting to gain weight include: • Eating more often • Smaller meals more often • Choose full fat foods • Dairy • Adding extra kilojoules • Cheese and milk powder can be added

26. Heart and Cardio-vascular Diseases Prevention strategies include exercise and healthy eating. • Diet is an important risk factor in coronary heart disease • Food-related risk factors include obesity, high blood pressure, uncontrolled diabetes and a diet high in saturated fats • A low saturated fat, low salt, high fibre; high plant food diet can reduce the risk of developing heart disease

27. Hypertension When blood is pumping through the arteries at a higher pressure than normal. It can lead to • Heart attack • Kidney failure • Stroke Prevention strategies that are diet based include: • Maintain weight within a healthy range • Eating a high fibre, low fat and low salt diet

28. High Cholesterol Cholesterol is a fat found in all animal cells. It is needed in the human body for making: • Hormones • Bile • Vitamin D There are two main types of cholesterol: • HDL – referred to as the ‘good’ cholesterol • Helps to remove LDL cholesterol • LDL – referred to as the ‘bad’ cholesterol • Contributes to narrowing of the arteries

29. High Cholesterol (continued) The body makes its own cholesterol. Excess dietary cholesterol can lead to heart disease. Prevention strategies that are diet-based include: • Maintain weight within a healthy range • Eating a high fibre, low fat and low salt diet • Include plenty of whole grains and fresh fruit and vegetables • Reduce animal products - lean meats, poultry and fish are recommended

30. Diabetes Diabetes is a condition where the glucose in the blood is too high. This is due to either faulty or insufficient production of the hormone insulin. Types of diabetes include: • Type 1 diabetes • Insulin is not made so injections are required everyday • Type 2 diabetes • Inadequate levels of insulin produced or the body's cells do not respond properly to the insulin produced • Gestational • Occurs during pregnancy

31. Type 2 diabetes The main nutrients that need to be modified for a customer with type 2 diabetes are: • Carbohydrates • Simple sugars need to be limited or avoided • Select low glycemic index varieties of complex sugars (starches) • Lipids • Reduce fat

32. Glycemic Index The glycemic index (GI) measures how fast carbohydrate rich foods raise the level of glucose. Some examples include: • Low GI (less than 55) • Fruit, milk, pasta, whole-grain bread, porridge, legumes • Medium GI (55 to 70) • Fruit juices, basmati rice, wholemeal bread • High GI (greater than 70) • Potatoes, white bread, long grain rice (other than basmati)

33. Glycemic Index (continued) Factors which can affect the GI rating of foods include: • The size, texture, viscosity and ripeness of a food • An unripe banana may have a GI of 30, while a ripe banana has a GI of 51 • Protein, soluble fibre, the sugars (fructose and lactose) fat and acid foods (like vinegar, lemon juice or acidic fruit) slow the rate at which the stomach empties and so slow the rate of digestion • Phytates in wholegrain breads and cereals • Cooking and processing foods

34. Coelic Disease In people with Coeliac disease the immune system reacts abnormally to foods containing gluten: • Gluten is a protein found in the grains: • Wheat • Barley • Oats • Rye • And all the products made from these grains

35. Coeliac Disease (continued) For a person with Coeliac disease a gluten free diet should be followed. This includes: • Naturally gluten free foods • Fresh fruit and vegetables, fresh meats, eggs, nuts and legumes, milk, fats and oils • Gluten free grains e.g. rice and corn • Avoiding gluten products such as normal bread, biscuits, cakes, pastry, pizza, pasta, noodles, batter and breadcrumbs • Bran, semolina, durum flour, couscous, bulgur, farina, spelt, emmer • Avoiding processed foods unless specifically labeled 'gluten free‘

36. Lactose Intolerance Lactose intolerance is when a person has difficulty or is unable to digest milk sugars from dairy products. • Milk and the products made out of milk contain a sugar called Lactose • Normally the body can break down lactose using an enzyme called lactase • A customer who has lactose intolerance is either missing or does not produce enough lactase • The condition is more common among people from Asia, Africa, the Middle East, Australian Aborigines and some Mediterranean countries

37. Lactose Intolerance (continued) • When lactose stays in the digestive system and ferments, it can result in a symptoms including: • Abdominal pain • Bloating • Flatulence • Diarrhoea • Nausea • Vomiting

38. Lactose Intolerance (continued) • Most people with lactose intolerance can handle small amounts of lactose. The recommendation is to reduce the amount of lactose in the diet • Commercially it is best to remove all lactose containing ingredients (unless instructed otherwise by the customer) • Milk, butter, cheese, yoghurt, sour cream • Products made from or including these ingredients • Many processed products contain dairy foods • Cakes, pastries, biscuits, snack foods, instant sauces, soups

39. Food allergies A food allergy is when a person’s immune system reacts to a protein in foods and produces antibodies to fight the protein. Common foods which trigger an allergic reaction are: • Seafood • Eggs • Nuts – especially peanuts • Milk • Wheat • Soy beans

40. Food allergies (continued) The reactions that can affect the body vary from person to person and can be minor to life threatening. They include: Skin • Hives, eczema, swelling around mouth, itchy Gastrointestinal • Stomach cramps, nausea, vomiting, diarrhea Respiratory • Runny nose, watery eyes, sneezing, anaphylaxis Cardio vascular • Light headiness, faintness Slide 40

41. Food Allergies (Continued) Requirements for preparing meals for people with food allergies will vary according to the severity of their reactions. In general it is best to avoid all ingredients and products containing the allergen. Keep in mind: • Cross-contamination • Food handler, small and large equipment • Reading food labels • Learn the types of products that are potential allergens

42. Designing meals Meals prepared for customers with specific dietary needs should take into consideration both: • Culinary Balance • Ingredients • Texture • Colour • Presentation • Nutritional Balance • Including foods for the five core food groups

43. Designing meals for Weight Reduction The main factors which affect the energy density of meals are: • Water • Most vegetables and fruit are high in water • Fibre • High fibre foods provide volume but take longer to digest • Fat • Fat is high in energy density so adds kJ’s quickly • Sugar • Sugar is high in energy density so adds kJ’s quickly

44. Designing meals for cardio-vascular disease The main factors which need to be considered when designing meals for customers with cardiovascular disease are: • Fat • Use lean meats, poultry and fish and replace animal fats with unsaturated plant oils • Salt • Fresh vegetables, grains and fruits are low in salt • Fibre • Fresh vegetables, grains and fruits are high in fibre

45. Designing meals for Type 2 Diabetes When designing meals for customers with type 2 diabetes the main factors which need to be considered are: • Sugar • Simple sugars should be avoided • Complex carbohydrates should be used • Fat • Use lean meats, poultry and fish • Replace animal fats like butter and chicken fat with unsaturated plant oils

46. Designing meals for Coeliac Disease Meals for customers with Coeliac disease will need to be free of all products containing : • Wheat • Barley • Oats • Rye Alternative grains include: • Corn and Rice Potatoes and legumes can also provide starch in meals.

47. Designing meals for Lactose Intolerance Dairy products are used in many dishes to provide: • Richness • Creaminess Alternatives to dairy include: • Richness can be achieved by adding eggs • Creaminess can come from: • Coconut cream and milk • Soy products like tofu and milk • Pureed vegetables

48. Designing meals for Food Allergies Customers with food allergens may have a variety of reactions to eating a food containing the allergen. You need to be guided by the instructions provided by the customer. Make sure you are aware of : • The common food allergens: • Eggs, Seafood, Nuts, Dairy, Wheat and Soy • Hidden usages in dishes of foods which contain potential allergens • Food handling which minimises cross contamination.

49. Modifying Recipes Customers with specific dietary needs will often require some changes to be made to the recipes and meals that are prepared for them. Some changes can be simple and others need more planning. Modifying recipes for customers with specific dietary need requires knowledge of the: • Ingredients • Food preparation techniques • Methods of Cookery

50. Modifying Ingredients Ingredients are food components of a recipe, dish or meal. You should know about the ingredients you use, where they come from, how much they cost, how they are made or produced and what they can be used for. Ingredients can be divided into: • Simple Ingredients: • Whole foods like potatoes • Compound ingredients: • A mix of different foods e.g. soy sauce contains soybeans, wheat, water and salt