Level 1 Award in Healthier Food and Special Diets
This qualification will be of particular value for those whose work involves providing meals in the following sectors: catering, including the cost sector; hospitality and leisure; health and community care. Holders of this qualification will have an understanding of the relationship between diet, health and disease, and the importance and principles of a well balanced diet. They will be aware of the special attention that needs to be paid to the diets of vulnerable groups of people, as well as appreciating the importance of special diets for individuals who require or choose one for medical, ethical or other reasons.
Level 1 Award in Healthier Food and Special Diets
Description:
This qualification is ideal for those who wish to increase their knowledge and understanding of healthy foods and diets. Individuals who are starting out in the catering and hospitality industry will find this an ideal starting point from which to learn about providing nutritional and healthy meals. It will also be a useful qualification for carers and others whose job involves providing meals for people who may require special diets. The aim of this qualification is to equip candidates with an awareness of the importance of eating healthily and of the need for certain individuals to have special diets. The qualification provides an introduction to the relationship between diet, health and the importance and principles of a well-balanced diet, and covers the best sources of the key nutrients.
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Summary of Outcomes:
To achieve this qualification a candidate must:
Understand the principle of healthy food, by being able to:
State the benefits of healthy food; Identify examples of „healthy‟ and „non-healthy‟ food; State the consequences of not having a healthy diet; Outline Government guidelines for healthy eating.
Understand the need for special diets, by being able to:
State the nutrient requirements of individuals during different stages of their life; Describe the principle types of special diets that may be required or chosen by individuals; State where individuals can obtain information about special diets and the nutrient content of food. -
Content:
The principle of healthy food
Benefits of healthy food: effect on health and well-being of a balanced diet; concept of „a healthy diet‟
‘Healthy’ and ‘non-healthy’ food: foods which are good sources of energy, carbohydrates, protein, fibre, minerals (calcium, iron) and vitamins (sources of specific vitamins not required); foods which are low in fat, sugar and salt; foods which are high in fat, sugar and salt; main role of these nutrients in the body.
Consequences of not having a healthy diet: outline of the link between a
poor diet and ill-health, to include obesity, coronary heart disease, type II diabetes, anaemia and dental caries.
Government guidelines for healthy eating: role of government departments in setting guideline daily amounts of nutrients (knowledge of actual values of guideline daily amounts required for salt only); government recommendations for healthy eating such as „eat five a day‟ and the „Eatwell‟ plate; composition of the „Eatwell‟ plate; examples of portion sizes for fruit and vegetables; role of Government in setting standards of nutrition for those in schools, care homes, hospitals and custodial care .
The need for special diets
Nutrient requirements of individuals: normal nutrient requirements of children, adolescents, adults, pregnant women, breast feeding mothers and the elderly.
Principle types of special diets: main changes from normal nutrient requirements required by the sick and infirm, individuals with food allergies or intolerances (e.g. wheat), the overweight; diabetic diets; diets that are low in calories (energy), salt, sugar or fat; vegetarian diets; examples of religions that have specific dietary rules; Where information can be obtained about special diets and the nutrient content of food: role of doctors and state registered dieticians in providing advice on special diets for medical reasons; use of food labels for determining if specific foods are high or low in specific nutrients. -
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.
