This course has been designed to provide people with a basic understanding of nutrition and so is suitable for
learners of all levels. No pre-requisite knowledge or training is required.
The course is particularly beneficial for those whose job roles involve catering, serving food to the public or creating menus.
For example, people who work in restaurants, cafes and canteens, such as in a school, hospital, care setting or prison or simply at home.
||Introduction to nutrition
||What is nutrition? The Eatwell Guide, key terms, malnutrition, energy and your responsibilities.
||Protein, Fat and Carbohydrate
||High and low quality proteins, combining and balancing proteins, visible and invisible fats, fatty
acids, simple and complex carbohydrates, balancing carbohydrates and dietary fibre.
||Water and Fluids
||Water, hydration, dehydration and alcohol.
||Vitamins A, D, E, K and C, vitamins B1, B2, B3, B6 and B12 and folate.
||An explanation of the different types of
carbohydrate and fibre, where they can be found and what they are used for. The
importance of fluids.
||Using the Eatwell Guide to Create a Balanced Diet
||8 tips for eating well, the Eatwell Guide, proportions, fruit and vegetables,
starchy carbohydrates, dairy and alternatives, proteins, oils and spreads and fatty, salty and sugary foods.
||How Diet Affects Health
||Why people neglect a healthy diet, dietary targets, obesity, cutting down on sugar, heart disease,
cutting down on saturated fat and salt, diabetes and food allergies and intolerances.
||Nutritional Requirements of Different Groups
||Infants, children, adolescents, adults, pregnant women, older people, ethnic and religious groups, vegetarians and slimmers.
||Catering for Different Diets
||Schools, hospitals, residential homes and prisons.
||How Food Processing Affects Nutrition
||What is processed food? High and low temperatures, the effects of cooking, drying, controlling air-flow, chemical preservatives,
food additives, irradiation and fortification.
||Food labelling regulations, nutrition information and nutritional.
The online assessment is taken on completion of the training material. You will
be asked 30 multiple choice questions with a pass mark of 80%. The
answers are marked automatically so you will instantly know whether you have passed.
If you don't pass don't worry! You can take the test as many times as you need with
no extra charge.