Nutrition and Dietary Requirements
Nutrition and Dietary Requirements tests macronutrients, micronutrients, allergens, special diets and safe modification. Expect practical questions on substitutions and cross-contact.
Nutrients
Macronutrients are carbohydrates, proteins and fats, providing energy. Micronutrients are vitamins and minerals. Fibre supports digestion; sodium and added sugar should be moderated. Balanced menus include vegetables, whole grains, lean proteins and healthy fats.
Allergens
Major allergens commonly include milk, eggs, fish, crustaceans, molluscs, tree nuts, peanuts, wheat/gluten, soy, sesame and sulphites, depending on jurisdiction. Allergen control requires separate utensils, clean surfaces and labelled ingredients. Cross-contact can occur through boards, fryer oil, gloves and shared containers.
Special diets
Vegetarian, vegan, gluten-free, lactose-free, low-sodium, diabetic and religious diets require ingredient checks. Gluten-free cooking needs certified gluten-free ingredients and separate preparation. Vegan dishes exclude all animal products, including honey, dairy and eggs.
Worked example
A guest requests a gluten-free pasta dish. The cook uses gluten-free pasta in a clean pot with fresh water, a clean colander and a clean pan, and checks the sauce for flour or soy sauce. The same tongs used for wheat pasta are not acceptable. The dish is labelled and served separately.
Traps that cost marks
Assuming a dish is allergen-free without checking labels; using shared fryer oil; replacing gluten-free ingredients without checking contamination; and ignoring hidden allergens in stocks, sauces and garnishes.
Key points
- Macronutrients: carbohydrate, protein, fat; micronutrients: vitamins and minerals.
- Allergen control includes cross-contact, not just ingredients.
- Gluten-free requires certified ingredients and separate tools.
- Vegan excludes all animal products, including honey and dairy.
- Check labels for hidden allergens in stocks and sauces.