Question B

The difference between a dietary requirement and one you develop is that one is genetic and you cannot help that. but the other is by religious choice or belief or by poor lifestyle choices. Some of these choices key have been not exercising enough and eating high fat foods or foods with too much salt. And you choose to eat these things where as if you are born with one you can't help it you just can't eat those foods.

Low Fat Creme Brûlée

Preparation Time

20 minutes

Cooking Time

50 minutes

Ingredients (serves 8)

• 2 mangoes, cheeks removed, peeled, coarsely chopped
• 500ml (2 cups) Carnation Light & Creamy Coconut Flavoured Evaporated Milk
• 55g (1/4 cup) caster sugar
• 6 kaffir lime leaves, torn
• 3 eggs
• 2 egg whites
• 2 tbs water
• 215g (1 cup) caster sugar, extra
• 1 tbs sesame seeds

Method

1. Preheat oven to 150°C. Line the base of a roasting pan with a tea towel, folded to fit. Place eight 125ml (1/2-cup) capacity ovenproof ramekins in the pan.

2. Place the mango in the jug of a blender and blend until smooth.

3. Place the milk, sugar and lime leaves in a medium saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar dissolves. Bring to a simmer. Remove from heat.

4. Whisk together the eggs and egg whites in a small bowl. Slowly add the milk mixture, whisking to combine. Whisk in the mango puree. Strain through a fine sieve into a jug. Discard the lime leaves.

5. Pour the custard mixture evenly among the ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35 minutes or until just set. Remove ramekins from the pan and set aside for 1 hour to cool. Place in the fridge for 6 hours or overnight to chill.

6. Place the water and extra sugar in a small heavy-based saucepan over low heat. Cook, stirring, for 4 minutes or until the sugar dissolves. Bring to the boil. Cook, without stirring, for 5 minutes or until the syrup turns almost deep golden. Remove from heat. Add the sesame seeds and stir to combine. Pour the toffee mixture among the custards. Place the custards in the fridge for 10 minutes to set. Serve.

Weight problems

Two thirds of all american adults are overweight. In the same population 15% are obese. The expense for the US as a whole to deal with weight issues is almost $300 billion. being overweight can lead to other health problems such as

type 2 diabetes high blood pressure high cholesterol bone and joint problems

asthma restless or disordered sleep patterns liver and gall bladder disease depression and low self-esteem

Lactose Intolerance

Lactose intolerance is the inability to digest lactose a sugar found on milk and other dairy products. People suffering from this do not have enough lactase, the enzyme that changes lactose to glucose. Some symptoms include bloating, vomiting and diarrhoea if too much lactose is consumed. This intolerance may be either genetic or environmentally caused.

GLUTEN AND DAIRY FREE MUFFINS

Preparation Time

20 minutes

Cooking Time

25 minutes

Makes

12

Ingredients

• Light olive oil, to grease
• 3 eggs
• 1 x 120g can apple puree
• 160ml (2/3 cup) soy milk or rice milk
• 80ml (1/3 cup) honey
• 80ml (1/3 cup) light olive oil
• 1 medium (about 150g) red apple, cored, peeled, finely chopped
• 1/3 cup frozen or fresh blueberries
• 200g (1 1/2 cups) Orgran gluten and wheat-free self-raising flour
• 175g (1 1/2 cups) gluten-free soy compound
• 1 tsp ground cinnamon
• Pure icing sugar, to dust

Method

1. Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with oil to grease.

2. Whisk together the eggs, apple puree, milk, honey and oil in a bowl until combined. Add the apple and blueberries and stir to combine.

3. Sift the flour, soy compound and cinnamon over the apple mixture and stir until just combined.

4. Spoon among prepared pans. Bake in oven for 20-25 minutes or until a skewer inserted into centres comes out clean. Turn onto a wire rack. Dust with icing sugar to serve