Nutrition and Health
This qualification is concerned with the basic principles of nutrition, and has as its focus the key role of nutrition in health (defined as the prevention of disease). The qualification will be of interest to candidates involved in catering, food and health-related occupations, and also to carers, community workers, fitness trainers and other individuals that have a role in the promotion of health. The qualification's learning outcomes cover the role of a healthy diet in relation to health, the nutrient content of different foods and diets, how food processing affects the nutritional quality of food and how a nutrient deficiency or excess can contribute to ill health.
Summary of Outcomes:
To
achieve this qualification a candidate must:
1.
Review the composition of a balanced diet, by being able to:
Specify
the recommended daily intake of a range of nutrients in a variety of
situations
Name
the principle nutrient components of food
Outline
the biological role of nutrients.
2.
Outline the nutrient content of different foods and diets, by being
able to:
Identify
the main nutrient content of a range of foods and diets
Recognise
that some diets may lack essential nutrients
Outline
the nutritional requirements of specific groups of individuals
State
the advantages and disadvantages of different food styles
Describe
the role of food labelling in providing information to consumers.
3.
Describe how various processes affect food quality, by being able to:
Explain
methods of food storage and its effect on food
Outline
how cooking and processing affects the nutritional value of food
Describe
the role of additives in food.
4.
State the contribution to ill health of nutrient deficiency and excess, by
being
able
to:
Define
a range of conditions in relation to nutrient deficiency or excess
Describe
diseases caused by lack of, or low tolerance to, specific nutrients.
Content:
1.
Composition of a balanced diet
Recommendations:
recommended daily intake of nutrients; recommended intakes
for
children, adolescents, pregnant women, nursing mothers, the elderly, the sick
and
infirm, the overweight.
Food
composition: carbohydrates, fat, protein, minerals and vitamins.
Biological
role of nutrients: introduction to role of nutrients in growth and
body
maintenance.
2.
Nutrient content
Food
groups: main nutrient content of different foods.
Types
of diet: omnivorous, vegetarian, vegan and ethnic minority diets; nutrient
content;
potential nutrient deficiencies.
Special
situation diets: special requirements of young babies, children,
adolescents,
pregnant
women, nursing mothers, the elderly, the sick and infirm, the
overweight.
Food
"style": advantages and disadvantages of fresh food,
convenience foods and
fast
foods; differences in nutrient content.
Food
labelling: content and layout of food labels; "best
before" and "use by dates";
interpreting
food label information.
3.
Food processing and food quality
Food
storage: methods of food storage and preservation; effect of
storage on
nutrient
content, food quality and acceptability.
Processing
and cooking: effect of processing and cooking on nutrient content,
food
quality
and acceptability; processing and cooking techniques for optimisation of
nutrient
content.
Food
additives: uses, advantages and disadvantages of additives;
"E" numbers;
range
of additives.
4.
Nutrient deficiency and excess
Ill
health due to nutrient excess: obesity, cardio-vascular disease, cancer,
hypertension,
diabetes,
dental caries.
Ill
health due to nutrient deficiency: vitamin deficiency, mineral deficiency,
rickets,
anaemia,
bowel cancer.
Diseases
due to food intolerance: coeliac disease, lactose intolerance, food
allergies.
Assessment:
Attainment
of the Learning Outcomes will be assessed by an examination. A candidate who is
able to satisfy the learning outcomes will be awarded a score of at least 60% in
the examination.
The examination will consist of twenty multiple choice questions, to be completed in 30 minutes.
The course requires 10 guided learning hours which are achieved in 1.5 days.
This course is accredited by the Royal Society for the Promotion of Health