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Fundamental nutritional knowledge for all menu planners

Overview

The benefits of a healthy and varied diet are indisputable. The government is committed to reducing ill health and death caused by diet-related disease and consumers are increasingly aware of the effects of a poor diet. More than ever, caterers need to understand the link between diet and health. People working with food have a responsibility to keep up to date with current recommendations and guidelines. This qualification provides caterers with the fundamental principles of nutrition and the necessary knowledge to effect real change in the eating habits of the nation.

Outline programme

The qualification covers the following topics:

• The relationship between nutrition, diet and health
• The nutritional requirements of different population groups
• Current policy, legislation and voluntary guidelines
• The effects of food processing on nutrient content
• Nutrition labelling

Qualification information