The benefits of a healthy and varied diet are indisputable. This qualification has been designed to provide a good, basic understanding of nutrition.

Course Objectives /Aims & Learning Outcomes

Learning outcomes:

• Good basic understanding of nutrition principles and terminology
• Understand the requirements of a balanced diet and its positive effect on health
• Identify differing needs, allergies and food intolerances.
• Appreciate that different groups of people require different diets to suit their lifestyle
• Knowledge of the requirements of the current legislation

Aims & Objectives:

Delegates will be able to;

• State good Nutritional choices
• State the importance of a balanced and varied diet
• Describe the differering needs of customers
• Related the choices to equality and diversity

Course Outline

The qualification covers the following topics;

• Nutrition Principles
• A balanced diet
• Allergy and intolerance
• Legislation
• Food labelling
• Food preservation and effect on nutritional values

Mode of Delivery

• Presentation
• Group work
• Quiz

Benefits Perceived by Participants

• QCA Accreditation

Intended for

• All employees in catering environments involved in the selection of menus, recipes and ingredients. It is also relevant for those in the health care and education sectors.

Pre-course Requirements

• None

Course Duration

• 1 day (6 hrs) CPD
• 30 MCQ Assessment