Research Report Template

Complete the table for dietary and nutritional guidelines for the following groups. You will need to conduct research on the internet as well as various publications.
You will also need a copy of the Australian Dietary Guidelines that can be found at: https://www.nhmrc.gov.au/about-us/publications/australian-dietary-guidelines

Other useful websites include: https://www.nrv.gov.au/nutrients-energy-calc, https://www.eatforhealth.gov.au/webform/daily-nutrient-requirements-calculator,

https://www.betterhealth.vic.gov.au/health/healthyliving/sporting-performance-and-food , file:///home/workpc/Downloads/eat-for-educator-guide.pdf

Vitamins and minerals Fibre Carbohydrates Fats Protein Water General Comments

Adolescents High need for calcium and 25-30g/day 45-65% of total 45-65% of 45-65% of total 45-65% of Essential for growth and
iron energy intake total energy energy intake total energy development, including
intake intake bone density and muscle
mass. Encourage balanced
meals with fruits,
vegetables, and lean
proteins.

Athletes Increased need for vitamins 30-35g/day 55-60% of total 20-35% of 1.2-2.0g/kg 2.7-3.7L/ High energy and protein
B and C energy intake total energy body weight day needs for muscle recovery
intake and performance.
Hydration and electrolyte
balance are crucial.

Children Essential vitamins include A, Essential Essential 25-35% of 10-30% of total 1-1.5L/day Focus on nutrient-dense
C, and D vitamins vitamins include total energy energy intake foods to support growth
include A, C, A, C, and D intake and development. Limit
and D high sugar and processed
foods.
 Vitamins and minerals Fibre Carbohydrates Fats Protein Water General Comments

Defence Balanced intake of all 25-30g/day 50-60% of total 20-35% of 1.2-1.8g/kg 2.5-3.5L/ High energy
vitamins and minerals energy intake total energy body weight day requirements for physical
force
intake activity and mental
personnel
alertness. Ensure
sufficient protein and
hydration.

Elderly High need for calcium, 20-25g/day 45-60% of total 20-35% of 1.0-1.2g/kg 1.6-2.0L/ Nutrient-dense foods to
vitamin D, and B12 energy intake total energy body weight day support bone health,
people
intake immune function, and
prevent chronic diseases.
Hydration is crucial to
avoid dehydration.

People in Balanced intake of all 25-30g/day 45-65% of total 20-35% of 1.0-1.2g/kg 2-2.5L/day Tailored diets to support
vitamins and minerals energy intake total energy body weight recovery and manage
health care
intake conditions. Ensure
nutrient-dense, easy-to-
digest foods and proper
hydration.

Ill or injured Increased need for 25-30g/day 45-65% of total 20-35% of 1.2-2.0g/kg 2-3L/day Focus on nutrient-rich
vitamins A, C, and zinc energy intake total energy body weight foods for healing and
people
intake recovery. Higher protein
and calories may be
needed. Hydration is
essential.

People with High need for vitamins 25-30g/day 45-65% of total 20-35% of 1.2-2.0g/kg 2-3L/day Increased nutritional
and minerals energy intake total energy body weight needs to support physical
nutritional
intake demands. Balance energy
and energy
 Vitamins and minerals Fibre Carbohydrates Fats Protein Water General Comments

requirement intake with nutrient-

dense foods.
s due to
physical
condition

People in Essential vitamins and 25-30g/day 50-60% of total 20-30% of 0.8-1.0g/kg 2-3L/day Ensure access to safe,
minerals for survival energy intake total energy body weight nutrient-dense food and
areas
intake water. Prioritize shelf-
affected by
stable, easily accessible
disaster or foods to meet energy
environment and nutrient needs.
al extremes

People in Balanced vitamins and 25-30g/day 45-65% of total 20-35% of 0.8-1.0g/kg 2-3L/day Address challenges of
minerals energy intake total energy body weight food accessibility.
remote areas
intake Encourage nutrient-
dense, Ensure sufficient
hydration and safe water
sources.
Nutritional characteristics of the five food groups
Complete the table for the nutrients for the main five food groups. The link file:///home/workpc/Downloads/eat-for-educator-guide.pdf is a good source of
information.

Food group Grain (cereal) foods, Vegetables and Fruit Milk, yoghurt, cheese Lean meat and poultry,
mostly wholegrain legumes/beans and/or alternatives, fish, eggs, tofu, nuts
and/or high cereal fibre mostly reduced fat and seeds,
varieties legumes/beans

Vitamins C, folate
Main nutrients Carbohydrates, fibre Vitamins A, C, K, folate Fibre, potassium, Protein, iron, zinc
antioxidants

Fibre, potassium,
Other significant B vitamins, iron, Fibre, potassium, B vitamins, potassium Omega-3 fatty acids
antioxidants
nutrients magnesium antioxidants (fish), B vitamins
Culinary characteristics and ingredients of special, lifestyle, medical and religious diets
Complete the following table by providing a brief description of each diet or regime, the health or other implications of failing to address the special dietary
requirement, and at least one suitable adjustment, replacement or substitute ingredient.

Health/other
Adjustment/
Special lifestyle implications of failing to
Description replacement/ substitute
diets address special
ingredient
requirements

Lacto ovo Includes dairy and eggs, excludes meat and fish Potential deficiencies Replace meat with
in iron and protein if legumes, tofu, and
not well-planned dairy for protein and
calcium

Vegetarian Excludes meat and fish Risk of B12, iron, and Use legumes, nuts,
protein deficiencies seeds, and fortified
products for nutrients

Vegan Excludes all animal products High risk of B12, iron, Fortified plant milk,
calcium, and omega-3 tofu, legumes, nuts,
deficiencies seeds, and
supplements
 Health/other
Adjustment/
Special lifestyle implications of failing to
Description replacement/ substitute
diets address special
ingredient
requirements

Pescatarian Includes fish but excludes other meats Generally balanced, Use a variety of fish
but watch for mercury and seafood, include
in fish plant proteins

Low or no fat Limits fat intake Can lead to Use healthy fats like
deficiencies in fat- avocado, nuts, seeds,
soluble vitamins (A, D, and olive oil in
E, K) moderation

High or low Adjusts carb intake depending on needs High carbs can lead to Use whole grains for
weight gain; low carbs high carb; increase
carbohydrate
can affect energy levels proteins and fats for
and nutrient intake low carb

High or low protein Adjusts protein intake for specific needs High protein can stress Use lean meats,
kidneys; low protein legumes, dairy, or
can lead to muscle loss plant-based proteins
accordingly
 Health/other
Adjustment/
Special lifestyle implications of failing to
Description replacement/ substitute
diets address special
ingredient
requirements

Fad diets

Paleo Focuses on whole foods, excludes grains and processed foods Risk of nutrient Include a variety of
deficiencies, especially fruits, vegetables, nuts,
in fiber and seeds

Raw Emphasizes uncooked foods Risk of deficiencies in Use nuts, seeds,

calories, protein, and sprouts, and cold-
certain vitamins pressed oils

Ketogenic High fat, low carbohydrate Risk of nutrient Include non-starchy

deficiencies, vegetables, nuts, seeds,
particularly fiber and and healthy fats
vitamins

Macrobiotic Plant-based with occasional fish, limits processed foods Can be low in protein Use a variety of grains,
and certain vitamins vegetables, beans, and
fish
 Health/other
Adjustment/
Special lifestyle implications of failing to
Description replacement/ substitute
diets address special
ingredient
requirements

Flexitarian Mostly plant-based with occasional meat Generally balanced, Emphasize plant
but ensure adequate proteins and moderate
protein and iron intake meat consumption

Special medical diets

Type one and two Manages blood sugar levels Poor control can lead Low GI foods, whole
to serious health grains, lean proteins,
diabetes
complications healthy fats

Gluten free Excludes gluten (wheat, barley, rye) Essential for celiac Use rice, quinoa,
disease; helps manage gluten-free oats, and
non-celiac gluten gluten-free flours
sensitivity

Dairy free Excludes dairy products Necessary for lactose Use plant-based milks
intolerance or dairy like almond, soy, or
allergy coconut milk
 Health/other
Adjustment/
Special lifestyle implications of failing to
Description replacement/ substitute
diets address special
ingredient
requirements

FODMAPs Limits fermentable carbs for IBS Reduces symptoms of Avoid high FODMAP
irritable bowel foods like certain fruits,
syndrome vegetables, and grains

Modified texture Adjusts food texture for swallowing difficulties Important for Use pureed, minced, or
dysphagia to prevent thickened foods
choking and ensure
adequate nutrition

Low or no salt Limits sodium intake Helps manage Use herbs, spices, and
hypertension and salt substitutes for
cardiovascular diseases flavor

Food allergens

Peanuts Allergy to peanuts Can cause severe Use seeds or tree nuts
allergic reactions, if tolerated
including anaphylaxis
 Health/other
Adjustment/
Special lifestyle implications of failing to
Description replacement/ substitute
diets address special
ingredient
requirements

Tree nuts Allergy to tree nuts Can cause severe Use seeds or peanuts if
allergic reactions, tolerated
including anaphylaxis

Eggs Allergy to eggs Can cause allergic Use applesauce,

reactions, ranging from flaxseeds, or
mild to severe commercial egg
replacers in baking

Cow’s milk Allergy to cow’s milk proteins Can cause allergic Use plant-based milks
reactions, ranging from like almond, soy, or
mild to severe rice milk

Fish Allergy to finned fish Can cause allergic Use plant-based

reactions, ranging from proteins like tofu or
mild to severe legumes
 Health/other
Adjustment/
Special lifestyle implications of failing to
Description replacement/ substitute
diets address special
ingredient
requirements

Crustacea Allergy to shellfish Can cause severe Use fish or plant-based

allergic reactions, proteins if tolerated
including anaphylaxis

Sesame seeds Allergy to sesame seeds Can cause allergic Use other seeds or nut
reactions, ranging from butters
mild to severe

Soy or soy beans Allergy to soy Can cause allergic Use other plant-based
reactions, ranging from proteins like almond or
mild to severe oat milk

Cereals containing Allergy or intolerance to gluten Essential for managing Use gluten-free grains
celiac disease and non- like rice, quinoa, and
gluten and their
celiac gluten sensitivity gluten-free oats
products namely
wheat, rye, barley,
oats, spelts and
their hybridised
strains
 Health/other
Adjustment/
Special lifestyle implications of failing to
Description replacement/ substitute
diets address special
ingredient
requirements

Lupin Allergy to lupin Can cause allergic Avoid lupin-containing

reactions, ranging from products
mild to severe

Sulphites Permitted foods according to Islamic law Essential for religious Ensure meat is Halal-
observance certified; avoid pork
and alcohol

Special religious diets

Halal Permitted foods according to Islamic law Essential for religious Ensure meat is Halal-
observance certified; avoid pork
and alcohol

Hindu Often vegetarian, avoids beef Essential for religious Use plant-based
observance proteins and dairy
 Health/other
Adjustment/
Special lifestyle implications of failing to
Description replacement/ substitute
diets address special
ingredient
requirements

Kosher Permitted foods according to Jewish dietary laws Essential for religious Ensure meat is Kosher-
observance certified; avoid mixing
meat and dairy
Drug-food interactions, food allergies, food intolerances and religious dietary sanctions
Complete the following table by providing a brief definition of each of the following terms and providing two examples of each.

Term Definition Examples

Drug-food When food affects the absorption, metabolism, or effectiveness of a drug. 1. Grapefruit juice can increase the absorption of
certain medications, leading to toxicity.
interaction
2. Vitamin K-rich foods like spinach can reduce the
effectiveness of blood thinners like warfarin.

Food allergy An immune system reaction that occurs soon after eating a certain food. 1. Vitamin K-rich foods like spinach can reduce the
effectiveness of blood thinners like warfarin.

2. Shellfish allergy can cause symptoms such as hives,

swelling, and difficulty breathing.

Food Difficulty digesting certain foods and having an unpleasant physical reaction to 1. Lactose intolerance causes digestive issues like
intolerance them. bloating and diarrhea when consuming dairy.

2. Gluten intolerance leads to symptoms like abdominal

pain and fatigue after eating gluten.

Religious Dietary restrictions based on religious beliefs and practices. 1. Halal dietary laws in Islam prohibit the consumption
dietary of pork and require meat to be halal-certified.
sanctions
2. Kosher dietary laws in Judaism prohibit the mixing of
meat and dairy and require meat to be kosher-certified.
Key health and legal consequences of failing to address special requirements
Complete the following table by providing at least one health and one legal consequence of the following scenarios.

Scenario type Scenario Possible consequences

Allergic reaction A customer orders coffee and cake in a bistro during a busy weekend lunch Health consequences
service. At the time of ordering, they clearly state that they have an allergy to
Severe allergic reaction, possible hospitalization, risk of
eggs and egg products and check that the cake they are ordering is egg-free as
anaphylaxis.
advertised on the menu. The waiter assures the customer that it is. When the
waiter takes the order through to the kitchen, they are careful to communicate
to the kitchen staff that the customer has an egg allergy and they write the Legal consequences
allergy carefully on the docket. However, when the cake is served, a sauce
Potential lawsuit for negligence, damages for medical costs
containing egg protein is added to the plate and it is served to the customer.
and suffering, violation of food safety regulations.
The customer suffers an allergic reaction requiring hospitalisation.

Anaphylaxis A resident in an aged care facility has a known allergy to tree nuts causing Health consequences
anaphylaxis. The allergy is clearly recorded in the resident’s medical records, in
Death due to anaphylaxis.
meal plans and as required by all the legislation. However, there is a change to
an ingredient in one of the sauces used in a standard recipe which is not picked
up when stock is delivered. The resident unfortunately consumes a tiny amount Legal consequences
of the sauce, suffers an anaphylactic reaction and passes away as a result.
Severe legal action including criminal charges, substantial
fines, closure of the facility, and loss of licenses.

Food sensitivity A customer asks the waiter at a restaurant if the prawn risotto has the food Health consequences
preservative ‘potassium sulphite’, as they have food sensitivity to it. It makes
Mild allergic reaction, discomfort, potential for escalation if
them get a tingly mouth and itchy skin. The waiter asks the kitchen and they
not treated.
say it doesn’t contain the preservative. The waiter informs the customer and
Scenario type Scenario Possible consequences

they order the prawn risotto. After eating the risotto the customer starts to Legal consequences
become itchy and has a tingly mouth. They inform the waiter. The waiter
Possible lawsuit for negligence, bad reputation for the
informs the kitchen and the chef checks all the ingredients to find out that
restaurant, compensation for the affected customer.
green prawns are sprinkled in potassium sulphite before they are frozen. This is
displayed on the packaging label.

Food intolerance A person with a food intolerance to lactose is eating at a new restaurant. They Health consequences
forget to advise the staff about their dietary issue and, when the meal is
Digestive issues such as bloating, diarrhea, and discomfort.
brought to the table, they notice that it has been topped with cheese. The
addition of cheese wasn’t described on the menu. They then advise the staff
they have a lactose intolerance and ask them to return the dish to the kitchen Legal consequences
and prepare a new one. When the dish comes back to the table, the waiter
Potential complaint to health authorities, loss of customer
assumes that it is safe for them to eat. The next day, they suffer dietary
trust, possible compensation claims.
symptoms similar to having eaten lactose and the only thing that they can put
it down to is the meal that they had in the new restaurant. When they contact
the restaurant, they discover that the cheese was removed from the top of the
dish and the same dish was re-served. The restaurant advises the customer
that there may have been some cheese throughout the dish as well.
Basic principles and practices of nutrition
Complete the following table for the seven nutrient groups and provide at least two examples of their food sources.

Definition Examples

Vitamins Organic compounds needed in small quantities to support Vitamin C: oranges, strawberries Vitamin D: fortified milk,
various body functions. sunlight exposure

Minerals Inorganic elements that are essential for body processes. Calcium: dairy products, leafy greens Iron: red meat, beans

Fibre Plant-based nutrient that aids in digestion and prevents Soluble fibre: oats, apples Insoluble fibre: whole grains, nuts
constipation.

Carbohydrates Primary source of energy for the body. Complex carbs: whole grains, sweet potatoes Simple carbs:
fruits, honey
 Definition Examples

Fats Essential for energy, cell function, and nutrient absorption. Unsaturated fats: olive oil, avocados <br> Saturated fats:
butter, coconut oil

Protein Important for muscle repair, growth, and overall body Animal protein: chicken, eggs <br> Plant protein: beans, tofu
function.

Water Essential for maintaining hydration, temperature regulation, Drinking water, fruits and vegetables with high water content
and bodily functions. like cucumbers and watermelon
Role of professionals
Briefly explain the role of the following professional that may be involved in recipe planning for customers and provide an example of when you would need to ask
their advice.

Definition Role examples

Allied health Health professionals who provide a range of diagnostic, Example: Consulting a physiotherapist for meal planning for a
professionals technical, therapeutic, and support services. patient with mobility issues to ensure proper nutrition and
recovery.

Dietitians Experts in human nutrition and diet planning. Example: Asking for advice on creating a balanced menu for
customers with specific dietary needs like diabetes or heart
conditions.

Medical specialists Doctors with advanced training in specific areas of medicine. Example: Consulting an allergist to understand the severity of
food allergies and necessary kitchen protocols to avoid cross-
contamination.

Nutritionists Specialists in food and nutrition who advise on dietary Example: Seeking advice from a nutritionist to develop a
matters. nutrient-rich menu that caters to the general health needs of
customers.