Nutrition (Level 4)

Unit 1: Principles of Nutrition

Review the nutrient requirements for a healthy diet, by being able to:

• Define Dietary Reference Values
• Apply the Dietary Reference Values for nutrients
• Outline the major food sources in the diet for different nutrients
• Explain the effects of cooking, processing and storage on the nutrient content of food

Explain the effect of diet on health, by being able to:

· Outline the physiological requirements of nutrients for health

· State the beneficial and detrimental effect on health of diet

Assessment unit 1:

This unit will be assessed by an examination. The examination is of 2 hours duration, candidates answer four from a choice of six essay type questions

Unit 2: Applied Nutrition

Apply the principles of nutrition to catering, by being able to:

• Discuss the catering and nutritional requirements of different types of establishment and population group
• Adapt recipes, menus and cooking techniques to meet current Dietary Reference Values.

Communicate information concerning nutrition, by being able to:

• Devise training programmes for staff in basic nutritional principles
• Present nutritional information for customers and consumers

Demonstrate an awareness of developments in nutrition, by being able to:

· Discuss the effect on healthy catering of recent findings, advice and guidance relating to nutrition

· Summarise current issues relating to nutrition and health.

Assessment unit 2:

This unit will be assessed by two coursework assignments. Assignment 1 will be a case study that assesses the candidate’s ability to apply nutritional principles to catering and communicate information concerning nutrition. The second assignment is a review of a recent article on nutrition.