Certificate in Nutrition and Health

The aim of this course is to equip students with a level 2 knowledge and
understanding of the principles of good nutrition and healthy eating and,
to ensure they are able to apply these principles in a practical and
responsible way in the course of their daily work and lives.
This examination is designed for anyone (including the general public)
interested in the practical application of the principles of nutrition and
healthy eating.

The certificate is a particularly useful qualification for those working in
the following areas:
• Hotel and catering industries.
• Caring professions
• Retail food trades
• Health and beauty industries
• Food manufacturing

SECTION 1: FACTORS AFFECTING FOOD INTAKE AND CHOICE
Aim: To test the candidates knowledge and understanding of the factors affecting food intake and choice
Objectives: The candidate should be able to:
1. Outline basic physiological requirements.
2. Briefly describe cultural and social influences.
3. List factors of availability and seasonal variations.
4. Describe importance of aesthetic influences.
5. Assess the impact of reporting of medical and consumer reports.
6. Assess the role of advertising.

SECTION 2: SOURCES AND FUNCTIONS OF NUTRIENTS
Aim: To test the candidate’s knowledge and understanding of nutrients, their sources and functions
Objectives: The candidate should be able to:
1. Explain food as a source of nutrients needed for growth and repair, energy supply, maintenance and regeneration of body processes.
2. State the function of nutrients in the body.
3. Describe the body’s use of protein, fats, carbohydrates, fibre, mineral elements and vitamins. In each case:
a. Give details of types.
b. List examples in food.
c. Outline the breakdown and assimilation in the body.
d. Describe control and use of products of digestion in the body.
e. Assess the role of the nutrient in the normal diet.
4. Explain the role of water in the body.
5. Identify the nutrient value of common foods and the rich and main dietary sources of the nutrients.

SECTION 3: HUMAN ENERGY NEEDS AND SOURCES OF ENERGY
Aim: To test the candidate’s knowledge and understanding of human energy needs and ability to identify energy sources
Objectives: The candidate should be able to:
1. List the main nutrient and dietary sources of energy.
2. Describe the energy requirements of different people.
3. Explain basal metabolic rate (BMR).
4. Explain factors in weight control.
5. Identify health problems of overweight.
6. Assess factors affecting weight gain and loss.
7. State the importance of exercise and its effect on BMR.

SECTION 4: NUTRITIONAL REQUIREMENTS OF DIFFERENT GROUPS
Aim: To test the candidate’s knowledge and understanding of the nutritional requirements of different groups
Objectives: The candidate should be able to:
1. Outline the nutritional needs of children, adults, older people, pregnant women and lactating mothers (detailed recall of Dietary Reference Values is not required).
2. Describe the nutritional value of foods commonly available to these groups.
3. State the basic rules of menu planning and the use of the “food groups” plan
4. Construct simple menus suitable for these groups of people, related to their particular nutritional needs.

SECTION 5: THE IMPORTANCE OF A BALANCED DIET
Aim: To test the candidate’s knowledge and understanding of
Objectives: The candidate should be able to:
1. State the requirements of a balanced diet.
2. Define and discuss malnutrition.
3. Describe the evidence and causes of malnutrition in the UK.
4. Briefly outline the recommendations of COMA and the ‘Health of the Nation’ document in relation to healthier eating in the UK.

SECTION 6: DIET AND HEALTH, AND THE DEVELOPMENT OF DISEASE
Aim: To test the candidate’s knowledge and understanding of the effects of diet on health and on the development of certain diseases
Objectives: The candidate should be able to:
1. Describe the link between the intake of fat and coronary heart disease; list the dietary modifications suggested to reduce incidence.
2. Explain the differences between refined and unrefined carbohydrate in their effect on health.
3. State the value of starch in a balanced diet.
4. Assess the importance of whole-foods and adequate fibre (NSP) intake.
5. Describe the effects of sugar on dental caries and on weight control.
6. State the advantages and disadvantages of using artificial sweeteners.
7. Outline the effects of excess salt intake on health.
8. Discuss. briefly, the use of alcohol in the body and its effects on health.

SECTION 7: CHANGES IN THE FOOD AND CATERING INDUSTRIES AFFECTING THE BRITISH DIET
Aim: To test the candidate’s knowledge and understanding of changes in the food and catering industries which may alter the British diet
Objectives: The candidate should be able to:
1. Evaluate the move towards new food trends, such as:
a. Healthy Eating Plans
b. “Health Foods”
c. Vegetarianism
d. Fast Foods
e. Snack Foods
f. Organically Grown Food
2. Describe the use and misuse of dietary supplements (vitamins and minerals).
3. Discuss food labelling and how to obtain useful information from labels.
4. Outline the advantages and disadvantages of using food additives.
5. Discuss the dietary concerns of the UK’s principle ethnic minorities.

SECTION 8: PROMOTE HEALTHY EATING
Aim: To test the candidate’s knowledge and understanding of how to promote healthy eating.
Objectives: The candidate should be able to:
1. Advise healthier food choices, such as: fruit and vegetables, low fat sugar and salt options, a wider range of high fibre (NSP) foods etc.
2. Evaluate the effects of different cooking methods on nutrient content and suggest the adoption of the methods that conserve the most nutrients.
3. Explain how to adapt menus and recipes to conform with healthy eating guidelines.
4. Discuss the importance of providing nutrition education for all consumers, especially children and young people and suggest how this can best be achieved.