Introduction to the five current dietary requirements in Australia

The aim of this report is to discuss the current dietary requirement in the food industry of Australia.  There are five dietary requirements in the Australian food Industry, specific to medical and lifestyle can be found. These are Lacto vegetarians, Ovo lacto vegetarians, Vegan, Anaphylaxis and people with high lactose intolerance. Based on these different dietary needs, the hospitality industry is taking few measures so that it can cater the needs of the tourist most efficiently.

In the food industry of Australia, there are five current dietary requirements identified. These are specific to factors associated with cultural, medical and lifestyle of the people. These requirements can be divided among the people preferring food based on these three factors. These division include Lacto vegetarians, Ovo lacto vegetarians, Vegan, Anaphylaxis and people with high lactose intolerance.

In the popular menu item like 1 cup key lime pie, there is 527 calories which is essential for everyone (Nutritionix.com, 2018). Moreover, this menu has milk, egg, lime juice, heavy creme and graham cracker crust which can be acceptable for all of these people except these who have high lactose intolerance. In this respect, instead of condensed milk, almond milk or soy milk can be used. This will also help the Vegan and Anaphylaxis people to enjoy 1 cup key lime pie easily. In addition to this, the vegan people can also cook this food item without egg but the test will not be hampered (Nutritionix.com, 2018). 

The three most prominent culture of Australia are British couture, culture China and Indian culture. All these three groups, the religion, food habit and dietary requirements are completely different. The dietary requirements of the British people must supply 2000Kcal per day hence the need of fat is 70g, carbohydrate is 260g and protein is 50g. Based on this framework the British people living in Australia need to intake food according to their preference. On the other hand, the Chinese people believe in eating variety of food with the cereals as the staple. Similar to the British people, Chinese also need to intake food that will supply more than 2000 Kcal daily (Nutrition.org.uk, 2018). Most of the Chinese people are Buddhist in religion but eat animal proteins along with cereals but the amount of fat intake is quite low for the Chinese people. Hence, they balance this daily energy needs through protein and carbohydrate. Indian people living in Australia need much lees energy than they need in the region of Indian subcontinent (Saito, Yoneshiro & Matsushita, 2015). This is due to the fact that the climate of the Indian Subcontinent is completely different from that of Australia. In India an Indian Adult needs 2425 Kcal if they indulge in sedentary activity but in Australia they need 2000Kcal (Fao.org, 2018). The Indian people living in Australia needs nutrition from cereals, pulses and vegetables as many of them are vegetarian or vegan. Otherwise, they acquire dietary needs from milk and animal proteins.

The five dietary requirements and their division among people

In order to understand proper dietary requirement and serve accordingly to the customers, the food manufacturing organizations follow the standard from the FSANZ Food Standards Code, Australia. In this regard the standard 1.2.4 is one of the most useful guidance for the companies as well as the customers of the country as this detail the information requirements regarding statement of ingredients present in the food items (Foodstandards.gov.au, 2018). Under this particular standard, the food manufacturing companies are responsible to label the names of the foods through lists and the ingredients that have been used for manufacturing that food. This can be applied in the packaged water, alcoholic beverages and the foods for sale which are contained in a small package. According to this statement the volatile ingredients which are completely removed from the food during the manufacturing process, are to be listed (Legislation.gov.au, 2018). The flouring ingredients and the food made of water like syrup, broth and brine need to have proper information about the percentage of chemical as well as water present in the foods also need to be listed. 

According to standard from the FSANZ Food Standards Code 1.2.4, the ingredients need to be listed by common, descriptive or generic name (Legislation.gov.au, 2018). To discuss more elaborately, these ingredients must show the commonly known names as well as the generic names. The list must have a description of the true nature of these ingredients. In addition to this, the ingredients must be listed in descending order of ingoing weight. This weight must be determined before dehydration and concentration (Li-Chan, 2015). The five section of people mentioned above will be greatly benefitted as the stranded has mandated the declaration of the alternative ingredients properly. The foods may have similar function even if the composition of the food is changed with alternative ingredients. In most of the cases, the packaged foods have huge amount of food additives which must be listed in detail so that the customers get proper ideas whether they have allergies with the chemical nature of those additives (Legislation.gov.au, 2018). This Standards Code 1.2.4 also refers to the declaration of vitamins and minerals, this will help the patients with these vitamin deficiencies will be benefitted.

In current hospitality industry of Australia, these ingredients are followed minutely as the legislation is quite strict in the country. The preparation techniques and ingredients perfectly work in favour of the customers.

Examples of food items and their ingredients based on dietary needs

Australia has a huge tourism market therefore; this country is visited by a lot of national and international tourists. Among these tourists, there are people with different dietary needs. Based on these factors, the hospitality industry needs to bring changes in their food items as well as services. The changing times have impacted both the art of living and the food habits of the people belonging to the Australian zone and culture. According to the views of Aljadani et al., (2013) the Australian people have evolved from the traditional diet plan due to both preference and dietary constraints and have made the newer versions of the food habits a part of their living. There are a number of changes that has been done by the people of the Australian community in terms of their diet namely the inclination to organic food, using additives or preservatives in the fermented food which are to be served to the tourists and the declaration of the full ingredient list for the food that can be allergenic to the tourists especially the seafood which is mostly prone to allergic reactions (Aljadani et al., 2013). The change in food habits and the cycle of food have tremendously affected the Hospitality industry of Australia and have impacted their future in the factors of supply, cost, additives, genetic modifications and cultural influence. 

The organic food that is being served to the tourists, sometimes as an alternative to the traditional food chain has impacted the Hospitality industry in a mixed way. According to the views of Paul and Rana, (2012) the supply of the food has increased and the customers who want to have these kinds of food are increasing, thereby affecting the sales in direct proportion. The genetically modified food has also been influence by the people belonging to the other cultures and due to which the amount of consumption of meat and sea food have reduced (Paul & Rana, 2012).

According to the statements of Saltmarsh and Saltmarsh, (2013) the effect of the usage of additives has affected the Hospitality industry in a negative way as more of the tourists are not interested in having food high on preservatives. The supply of the fresh food fluctuating in the market, the use of preservatives has increased which have also increased the manufacturing cost of the food (Saltmarsh & Saltmarsh, 2013). The tourists of Australia are towards the zone of having less food high on preservatives making the change negatively impacted.

Dietary requirements based on factors associated with cultural, medical, and lifestyle

The declaration of ingredients in relation to every food item especially for sea food is mandatory and has increased the trust value of the tourists in Australia. According to Gendel, (2012) being high on allergic reactions, the revelation of full ingredient list is of great value to the customers who have the choice to choose their food as per their needs. The cost of the food however remains unchanged which gives a positive impact to the tourists and increases the business value of the Australian food and tourism industry (Brennan, 2016).

The changes are- Firstly, the demand of the organist food in the Australian food industry will occur.

Secondly, the requirement of listing all the intrigants used as additives will increase as many of the tourists avoid food with additives.

Thirdly, proper declaration of allergic ingredients presents in the seafood items, shellfish dishes and meat need to be presented in the list of standards. 

 
These changes need to be implemented through the Australian legislation so that the FSANZ Food Standards Code include all these issues or changes and consider their importance in the continuously increasing size pf the Australian tourism market.  

Conclusion:

Therefore, it can be concluded that different people with different culture and physicality along with age, have different dietary needs. This is the reason why the FSANZ Food Standards Code has introduced standard based on which the manufacturing and retailing industry operate in the Australian market. 

References:

Aljadani, H. M., Patterson, A., Sibbritt, D., Hutchesson, M. J., Jensen, M. E., & Collins, C. E. (2013). Diet quality, measured by fruit and vegetable intake, predicts weight change in young women. Journal of obesity, 2013.

Brennan, C. S. (2016). Food ingredients, processing, structure and functionality: the success for the global food industry. International Journal of Food Science & Technology, 51(1), 1-2.

Fao.org. (2018). Indian experience on household food and nutrition security. Retrieved from https://www.fao.org/docrep/x0172e/x0172e02.htm

Foodstandards.gov.au. (2018). Food Standards Code. Retrieved from https://www.foodstandards.gov.au/code/pages/default.aspx

Gendel, S. M. (2012). Comparison of international food allergen labeling regulations. Regulatory Toxicology and Pharmacology, 63(2), 279-285.

Legislation.gov.au. (2018). Australia New Zealand Food Standards Code – Standard 1.2.4 – Information requirements – statement of ingredients. Retrieved from https://www.legislation.gov.au/Details/F2015L00392

Li-Chan, E. C. (2015). Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients. Current Opinion in Food Science, 1, 28-37.

Nutritionix.com. (2018). {{MetaTags.title || ‘Nutritionix’}}. Retrieved from https://www.nutritionix.com/i/nutritionix/key-lime-pie-1-cup/566b1b2ee5494f506a4ece05

Paul, J., & Rana, J. (2012). Consumer behavior and purchase intention for organic food. Journal of consumer Marketing, 29(6), 412-422.

Saito, M., Yoneshiro, T., & Matsushita, M. (2015). Food ingredients as anti-obesity agents. Trends in Endocrinology & Metabolism, 26(11), 585-587.

Saito, M., Yoneshiro, T., & Matsushita, M. (2016). Activation and recruitment of brown adipose tissue by cold exposure and food ingredients in humans. Best Practice & Research Clinical Endocrinology & Metabolism, 30(4), 537-547.

Saltmarsh, M., & Saltmarsh, M. (Eds.). (2013). Essential guide to food additives. Royal Society of Chemistry.