This assignment is very important for me

Summative assessment 1
Question 1.
What are the basic food requirements of the human body according to Australian Dietary Guidelines?
According to Australian Dietary Guidelines, basically the human body requires five essential food groups namely Vegetables and Legumes, Cereals, Fruits, Lean meat and poultry, low fat dairy products like milk, cheese and yogurt (Australian Department of Health, 2015). These guidelines also recommend appropriate proportion of these foods to be consumed everyday to stay healthy.
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Question 2.
What does the term nutrient imbalance mean to you and what are its consequences?
Nutrient Imbalance refers to excess and deficiency of nutrient ratios in the daily diet, than desired by the body. Deficiency of certain nutrients causes deficiency diseases while the excess of nutrients also causes serious health problems. For example deficiency of Vitamin A causes night blindness, scaly and dry skin while excess of Vitamin A causes Hypervitaminosis A or chronic toxicity characterized by changes in vision, Skin and pain in bone (National Institute of Health, 2018). Severe level of chronic toxicity leads to liver damage and builds up high pressure on the brain. Excess fat in the body leads to obesity and cardiovascular problems. Therefore, appropriate levels of all the nutrients are required to be eaten in form of balanced diet to protect the body from different health problems.
2
List five conditions that might need dietary supervision.
Dietary supervision is needed for
1. Infants and children to help the parents identify appropriate foods so as to complete their dietary requirements in this growing age (Department of Health, 2011).
2. General people to ensure that they are making healthy choices of foods.
3. For preventing diet related chronic diseases such as Obesity and Overweight
4. For understanding how many servings of each food group we need to eat on daily basis depending on individual age, body size, weight, gender, and physical activity.
5. To identify the relationship between different food consumption trends and risk of certain diseases.
Question 4.
Why is it necessary that food appear interesting, appetising, attractive and appealing?
The presentation of food is as important as its flavor and taste. Appetizing food tempts our sense organs and develops an urge to taste the food. Visually attractive food items inculcate a feeling of satisfaction and happiness. Effective texture, food color, right temperature, balanced flavors, and appealing shapes with hygienic serving dishes make the food more appealing and interesting.
Garnishing with beautiful leaves increases the attractiveness of food. Moreover, beautiful crockery also enhances the beauty of the servings. The food should be served either hot or warm. We should avoid serving cold food. The right proportion of servings is also important to be maintained to make the food appealing. The desserts can be topped up with fresh fruits, to make them interesting (Gunjan, 2015).
Interesting and appealing presentation of food cultivates good eating habits in the family members.
Question 5.
List two ways that you can identify the dietary regimes and food requirements of different cultural groups.
We can get to know the dietary requirements of different cultural groups
(a) By providing the clients with a Menu, which is appealing for different cultural groups and has variety of different food items.
(b) By listing the ingredients in the menu will help the clients to select appropriate options for them
Question 6.
Make a list of at least six cultural identities that might impact on client/customer food requirements.
The clients from different cultural groups often prefer to eat different variety of foods. People with different cultural identities have different food requirements:
1. Vegetarian : Australia has a large population preferring Vegetarian plant based foods due to increasing knowledge about the associated health benefits of vegetarian diet.
2. Vegan: Vegan cooking involves mushroom, eggplant, avogado, tofu, sweet potato, nuts, lentils etc.
3. Non-Veg: It involves chicken, fish, prawns, mutton, beef and all types of animal meat.
4. Paleo: Fruits, Vegetables, seafood, animal fats and unrefined plant fat.
5. Organic: It involves the vegetables and fruits grown in pesticide and chemical free soil. This diet is eaten by health conscious people
6. Local or Regional Foods depend on the demography and location of the people. In some areas, alcohol is strictly prohibited while in others meat is not allowed as per the territorial and state regulations.
Question 7.
Explain what a drug-food interaction is and give an example.
The interaction between the medicines and the food we eat is known as Drug Food Interaction. Health food items can be dangerous for health when combine with certain foods. For example the calcium consumed in form of foods like yogurt, milk and cheese may bind with the antibiotic medicines like Doxycycline and tetracycline to form an insoluble matter that retains inside the upper intestine and not absorbed by the digestive system (Gilchrist, 2015).
Question 8
What cookery methods will help to maintain the nutritional values of foods? Make a list of at least five methods and the foods that would most benefit from these methods. Give reasons for your answers.
We can maintain the nutritional value of foods by following certain steps:
1. Keeping the skins of the fruits ON whenever possible.
2. Not reheating the food repeatedly such as cooked curries
3. Using the least amount of oils in frying
4. Preferring the Steaming over boiling for vegetables and desserts
5. Dry cooking methods like stir frying, roasting and grilling are better for nuts and grams
6. Retaining the water that is used in boiling to make soups and other foods. Etc.
These methods retain the most of the protein and nutrient content as they are not overheated, and fried in deep oils to transform their texture and color.
Summative assessment 2
Project    1.
Part 1
Give detailed answers to the following questions:
14. Explain why those who work in hospitality service industries should have a clear understanding of the different requirements their clients/ customers might have.
If they will have clear understanding of the client requirements they will be able to better serve the client’s needs and cater to their demands. It will increase the customer satisfaction level and will enhance the profitability of the hotel. Higher customer satisfaction and better services improve the chances that the customer will visit again the same hotel.
15. With what are some of these requirements related?
The requirements of the client in hospitality can be related to food, leisure, cleanliness, housekeeping, functioning of room utilities, and bed/ linen cleanliness and behavior of attendants.
16. With whom might it be necessary to consult in order to identify and accommodate these needs and to select appropriate ingredients?
For identifying and accommodating the needs of the customers the consultation must be as per the requirements of the customer. If the customer needs additional staff, the HR department must be consulted, if the client needs special recipes in the foods, the Kitchen Manager must be consulted. If the issue is about housekeeping, then the housekeeping department must be consulted.
have    -..a
Part 2
Answer all sections of this project in detail.
Identify three different groups in your community (the community in which you live) who might be customers/clients for food service operations. These groups might be based on nationality, gender, age, religion etc.
Office Going Middle Age Professionals, Children, Old age Adults.
Describe each group.
    Young people are active and earning population, who visit many places for work and remain busy. During their daily routine they take all the meals and also try exotic foods with different tastes and choices at streets and other specialized food centers.
    Children are always playing and enjoying the life at home and at schools. Their choices of foods are different than the parents and grandparents however at home, all of them take the meals with each other.
Conductsomeresearchtofindoutwhatfoodpreferencesarerelevanttoeachofthethree groups.Usingthecorrectterminologies,listanddescribethesepreferences.
    Office Going Middle Age Young Adults are the people who love a mixed bag of food belonging to different cuisines. These groups try out different cuisines.
    Children often love colorful, attractive food, chocolates, cakes and candy. Around 54% of the Young Australians consume fruits and liquid foods preferentially, 75% of them take daily intake of vegetables (Australian Institute of Personal Trainers, 2018) They like fast food, cold drinks, and funky food items. They take in food high in fat and calories such as baked potatoes while some children prefer flavored foods like Strawberries and Watermelon etc.
The old age people find the oil free, organic and health conscious food to be more appealing. They are often suffering from health issues so choose the foods intelligently.
Explain:
17. Howyouidentifiedthedifferentgroups(whatevidenceleadsyoutobelievethattheseare groups of people with commoncharacteristics).
These three different groups can be identified according to their age. These three groups develop varying interests as they go through different stages of life. Many foods are considered healthy for all these three groups like fruits, and vegetables. Appropriate menu alterations can be done to suit the dietary requirements of the three groups at different age. For instance the children need high protein diet to address their growing age while the adults may need more balanced diet to have all the nutrients in appropriate amounts.
18. How you conducted your research (what information you gathered and from what sources it wasgathered).
    I conducted my research by semi structured interview of some people belonging to all the three age groups and collected the preferences and interests on paper.
From the information you have gathered, explain how you could design menus and meals to accommodate the needs of these groups. Give some suitable...