Its a quiz
Answered Same DayNov 22, 2020SITHCCC018Training.Gov.Au

Answer To: Its a quiz

Azra S answered on Nov 23 2020
99 Votes
SITHCCC018 Prepare foods to meet special dietary requirements
Written Quiz
Question 1:
What is the purpose of the Australian Guide to Healthy Eating?
(Highlight the co
ect answers with your favorite color)
    The guide aims to help Australians choose a healthy diet using
a variety of foods.
    
    
    It applies to all people, including very young children and people with special needs.
    
    
    Selecting the number of servings of food appropriate to age and gender, from each food group identified in the guide, will ensure provision of adequate amounts of each essential nutrient to maintain health.
    
    
    Following this guide, which also recommends regular exercise, will reduce the risk of development of health problems such as heart disease, cancer, diabetes and obesity.
    
    
    Knowledge of the guide is helpful to catering professionals
when planning menus and making decisions about cookery methods.
    
    
Question 2:
Connect the food groups to the major nutrients provided by them:
(Select from the options A-F, the answer most appropriate to the words listed from 1-6)
    1. Bread, cereal, rise, pasta, noodles ( B )
    A. provides a good source of vitamins including vitamin C; folate, antioxidants, phytoestrogens
, trace minerals and flavonoids
    2. Vegetables, legumes
( D)
    B. provide a source of ca
ohydrates, protein, Fi
e and a wide range of vitamins and minerals including folate, thiamine, riboflavin, niacin and iron
    3. Capsicum,
occoli, cauliflower, ca
age, and tomatoes ( F )
    
C. are a good source of folate
    4. Dark green and orange vegetables like spinach
occoli, ca
ots and pumpkin
( E )
    
D. are a good source of vitamins, minerals, dietary Fi
e and ca
ohydrate
    5. Green vegetables, dried peas, beans and lentils
( C )
    
E. are high in vitamin A
    6. Fruit ( A )
    F. are high in vitamin C
    
    
    
    
Question 3:
Connect the food groups to the major nutrients provided by them:
(Select from the options A-B, the answer most appropriate to the words listed from 1-2)
    1. Milk, yoghurt, cheese
( B )
    A. are a good source of protein, iron, niacin and vitamin B12
    2. Lean meat, fish, poultry, eggs, nuts, legumes
( A )
    B. foods in this group are excellent sources of calcium and are also good sources of protein, riboflavin and vitamin B12
    
    
Question 4:
Nutritional aspects which a chef should consider when planning menus for children and adolescents include:
(Highlight the co
ect answers with your favorite color)
    Avoid polyunsaturated fats and incorporate foods high in trans fatty acids.
    
    Consider menu options which provide a moderate total fat intake
    
    Prepare foods low in salt
    
    Prepare dishes using moderate amounts of sugars and foods containing added sugars
    
    Choose a variety of preparation methods other than deep-frying
    
    Provide nutritionally balanced meals
    
Question 5:
General considerations which should be incorporated when planning menus for adults include:
(Highlight the co
ect answers with your favorite color)
    Trim visible fats, use plant-derived oils for cooking and frying
and choose quality oils for salads and dressings
    
    
    Provide a wide selection of dishes from all food groups, using healthy methods of cookery (boiling, poaching, steaming,
grilling, etc.)
    
    
    Offer balanced portion sizes to prevent over-eating
    
    
    Incorporate sufficient natural foods like cream and butter in
menu dishes
    
    
    Provide balanced menu options for vegetarians (which can be included as part of other menu items as well)
    
    
    Limit the amount of sugar but use artificial sweeteners.
    
    
    Limit the use of salt in cooking but use fresh he
s
    
    
    Consider sources of protein, ca
ohydrates, fat, vitamins and minerals when creating menus to offer balance - seasonal and fresh is the winne
    
    
    
    
    
Question 6:
The following factors must be considered when planning menus for the elderly:
(Highlight the co
ect answers with your favorite color)
    Fi
e-rich foods should be avoided so that flatulence is
prevented.
    
    
    Small portions of meat, poultry and fish are good sources of protein that can be served in bite-sized pieces

    
    
    Milk, cheese, and yoghurt can be provided, either alone or
mixed with other foods
    
    
    Calcium plays a very important role at this stage of life. It helps keep the bones healthy, reducing the risk of osteoporosis
    
    
    Vitamin D is needed at this stage; milk and other dairy products can provide it
    
    
    Special attention should be paid to providing vitamin A, folic acid, vitamin B6 B12 and zinc
    
    
    Water should be limited in order to prevent excessive sweating, dia
hea and bladder problems
    
    
    In general, a well-balanced diet should consist of a variety of foods that are nutrient dense rather than those providing empty calories
    
    
    
    
    
Question 7:
Which nutrients are the main energy providers for the human body? What is their general role, nutritional value and how much of each should be included in a healthy diet?
(Highlight the co
ect answers with your favorite color)
    Proteins, ca
ohydrates and fats provide the body with energy.
    
    
    The level of energy provided by nutrients varies: protein and ca
ohydrates each provide~16.7 kJ per gram.
    
    
    Fats provide ~37.7 kJ/g; and alcohol provides 29.3 kJ/g.
    
    
    All energy consumed can be used by the body to maintain its functions of growth, repair and energy needs.
    
    
    How much of the energy is used depends primarily on the
weight and sex of a person.
    
    
    A balanced diet requires a combination of nutrients, which
varies according to age, sex and individual requirements.
    
    
    In general protein should account for 15-25% of food intake, fat 20-35% of intake, ca
ohydrates 45-65% of food intake and the emphasis should be on low GI foods.
    
    
    Vitamins and trace elements have various uses in the body with equal intakes required by males and females.
    
    
    
    
    
Question 8:
Match the vitamins and minerals to the common sources:
(Select from the options A-F, the answer most appropriate to the words listed from 1-6)

    1. Vitamin A (as retinol)
( D )
    A. milk, yoghurt and cheese
    2. Vitamin A (as beta-carotene) ( I )
    B. milk and milk products, eggs, liver, yeast extracts,
eads and cereals
    
3. Vitamin B2 (riboflavin)
( B )
    C. foods of animal origin such as meat, poultry, fish and seafood, with good sources being lean red meat and shellfish
    4. Folate ( G )
    D. meat (especially liver), eggs, milk, milk products, and oily fish
    5. Vitamin D ( H )
    E. plant foods such as
eads and cereals, vegetables, legumes, nuts and fruit
    6. Calcium ( A )
    F. seaweed, fish and shellfish, milk, dairy products, iodised salt
    7. Iodine ( F )
    G. dark-green leafy vegetables such as
occoli, ca
age, spinach, lettuce and Brussels sprouts
    
8. Haem iron ( C )
    H. generally, safe, protected exposure to the sun - butter, dairy products, oily fish, liver, eggs and many fortified food products
    9. Non-haem iron
( E )
    I. pumpkin, ca
ot, sweet potato and spinach
    
    
Question 9:
What is the role of dietary fi
e in the human diet? What are some good sources of dietary fi
e?
(Highlight the co
ect answers with your favorite color)
    The various types of fi
e have different properties.
    
    
    Wholegrain or other types of wholemeal flours have limited amounts of fi
e so refined flour and other food products are recommended.
    
    
    Fi
e adds bulk to the diet and attracts moisture, which normalises the flow of food through the gut, keeps good muscle tone in the digestive system and allows for easy elimination of waste.
    
    
    Fresh fruit and vegetable are poor food sources of fi
e.
    
    
    The soluble fi
es found particularly in oats, legumes and
fruits also lower the cholesterol levels in the blood and slow
down sugar absorption in the intestines.
    
    
    
    
    
Question 10:
What are the major benefits of choosing a variety of vegetables for a balanced diet?
(Highlight the co
ect answers with your favorite color)
1. Selecting a variety of vegetables, by colour and type, will allow a good range of
nutrients.
2. Vegetables all contain dietary fi
e, and are particularly important as a source of
vitamins A and C.
3. Vegetables are also an important source of folate, antioxidants and vitamin E, while legumes are a significant source of protein.
4. The high Fi
e and water content of vegetables means that they are bulky, but do
not satisfy the appetite unless a lot of energy (kilojoules) is added through sides.
5. Vegetables are a valuable food for people wishing to keep in the healthy weight
ange and want to reduce their fat intake.
6. Be aware of fat soluble vitamins when cooking vegetables and ensure you use fat in the cooking processes.
7. Studies have shown that populations with a high intake of vegetables have a low
incidence of cancer.
8. This particularly applies to the carotene (vitamin A) rich vegetables (yellow, orange
and green) and the cruciferous vegetables (
occoli, cauliflower, Brussels sprouts
and ca
age) due to their antioxidant content.
Question 11:
What are the benefits of including meat in a balanced diet?
(Highlight the co
ect answers with your favorite color)
    Meats are major sources of protein, iron, zinc and niacin.
    
    
    The iron and zinc in meat are well abso
ed by the human body.
    
    
    Additionally, meat is the most important source of vitamin B12 and it also contributes a small amount of folate.
    
    
    Meat is high in fat with the average cut containing about equal amounts of polyunsaturated and monounsaturated fats but only
a small amount of saturated fat.
    
    
    The consumption of meat has steadily declined, with people eating less "for health reasons" or to lower their saturated fat
and cholesterol intake.
    
    
    In many cases people have been advised to eat less meat, although the moderate consumption of lean meat would
ensure that people benefit from the nutritional value of the
other nutrients found in meat.
    
    
    
    
    
Question 12:
What are the major nutritional factors which make seafood a valuable food source?
(Highlight the co
ect answers with your favorite color)
    Seafood is an excellent source of protein.
    
    
    Most fish caught in tropical and subtropical waters have a
very low fat content, but oily fish such as salmon, trout, tuna, sardines and anchovies have a much higher fat content
(10-20%).
    
    
    The fats are rich in polyunsaturated fatty acids. Fish is often prepared with fat or oil which can then add an extra 10% fat.
    
    
    Like most animal products seafood contains cholesterol, with
fish and molluscs having a moderate amount.
    
    
    Crustaceans, roe and caviar are cholesterol free.
    
    
    Seafood is a poor source of iodine with freshwater fish having
a small amount and saltwater fish having none.
    
    
    Fish provides an excellent source of fluoride, moderate amounts of iron, zinc and magnesium. The iron levels are about one third to half of the levels of red meat.
    
    
    Crustaceans, molluscs and fish with edible bones such as canned salmon and sardines are excellent sources of calcium, crabs and oysters are excellent sources of zinc.
    
    
    Seafood in general is an excellent source of niacin and vitamin B12, and a moderate source of thiamine, riboflavin and B6.
    
    
    
    
    
Question 13:
The following measures can help to achieve a reduced fat diet:
(Highlight the co
ect answers with your favorite color)
1. Choose lean meats
2. Trim visible fat from meats and remove skin from poultry before cooking
3. Use frying or roasting in fat and oil instead of deep-frying
4. Eat sausages and processed meats which have no visible fats e.g. liverwurst,
Bratwurst, Devon
5. Allow casseroles, stews and cu
ies to cool and skim the fat from the top
6. Use low fat cooking methods such as stir-frying or grilling
7. Use reduced fat dairy products
8. Eat fish and legumes more often, as they are low in fat, particularly saturated fat
and their unsaturated fats are beneficial.
Question 14:
Why should dairy foods be included in our daily diets?
(Highlight the...
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