a. Culinary characteristics and ingredients of special, cultural and religious diets Complete the following table by providing a brief description of each diet or regime, the health or other implication of failing to address the special requirement, and one suitable adjustment, replacement or substitute ingredient. Diet/regime Description Health/other implications Adjustment/replacement/s of failing to address ubstitute ingredient special requirements Elimination die Macrobiotic die Fat-free/low fat Fluids only Templates-A1-3 - SITHKOP004 Develop menus for special dietary requirements | Page 1 of 18 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K TasCollege SIT40516 Certificate IV in Commercial Cookery Diet/regime Description Health/other implications Adjustment/replacement/s of failing to address ubstitute ingredient special requirements Gluten free Halal High carbohydrat e/low carbohydrat e High or low energy (high or low kilojoule) High or low protein High fibre Hindu Templates-A1-3 - SITHKOP004 Develop menus for special dietary requirements | Page 2 of 18 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K TasCollege SIT40516 Certificate IV in Commercial Cookery Diet/regime Description Health/other implications Adjustment/replacement/s of failing to address ubstitute ingredient special requirements Kosher Lacto ovo Low cholesterol Low gluten Modified sodium or potassium Modified texture Diabetic (type 1 and type 2)/low sugar/sugar free Templates-A1-3 - SITHKOP004 Develop menus for special dietary requirements