Level 2 Award in Healthier Food and Special Diets
This qualification is aimed at those 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. It would also be appropriate as part of lifestyle education for people of all ages, and especially for young people.
Holders of this qualification will have a good understanding of the basic principles of nutrition which underpin the production of healthy food and preparation of special diets, and the key role of nutrition in health.
Level 2 Award in Healthier Food and Special Diets
Description:
This qualification is concerned with the basic principles of nutrition which underpin the production of healthy food and preparation of special diets, 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.
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Summary of Outcomes:
To achieve this qualification a candidate must:
Understand the principle of balanced diets, by being able to:
Outline current government nutritional guidelines for a healthy diet; State the sources of essential nutrients; Describe the impact of diet on health; Describe catering practices that help maintain the nutritional value of food
Understand how to plan and provide special diets, by being able to:
Outline the main features of special diets; Describe the impact of special diets on health; Describe catering practices to be considered when planning and providing meals for those on special diets. -
Content:
The principle of balanced diets
Government nutritional guidelines: nutritional guidelines from the Department of Health and Food Standards Agency on recommended daily intake of nutrients; recommended intakes for babies, children and adults; “The Eatwell Plate” and “Eat Five a Day”; daily fluid requirements.
Sources of essential nutrients: foods which are good sources of
carbohydrates, fat, protein, fibre (non-starch polysaccharide), minerals (calcium, iron, sodium, potassium) and vitamins (A, C, D, E, K, folic acid, B12 and B group vitamins); nutritional advantages and disadvantages of fresh food, convenience foods and fast foods.
The impact of diet on health: introduction to the role of nutrients in growth
and body maintenance; ill health due to nutrient deficiency or excess to include obesity, cardio-vascular disease, cancer, hypertension, diabetes and dental caries; guideline daily amounts (GDA) of calories, sugars, fat, protein for men, women and children.
Catering practices that help maintain the nutritional value of food: effect of
preservation, storage, processing and cooking on nutrient content, food quality and acceptability; preparation, cooking and serving techniques for optimisation of nutrient content; Interpreting food label information; content and layout of food labels; "best before" and "use by dates"; the need for food labelling in relation to possible allergens.
How to plan and provide special diets
The main features of special diets: omnivorous, vegetarian, vegan and ethnic minority / religious diets; special requirements of young babies, children, adolescents, pregnant women, nursing mothers, the elderly, the sick and infirm, individuals with food allergies or intolerances (e.g. wheat), the overweight; diabetic diets; diets that are low calorie, salt free, sugar free or fat free.
The impact of special diets on health: potential nutrient imbalances and health problems that may arise with certain special diets, e.g. vegetarian, vegan.
Catering practices to be considered when planning and providing meals for those on special diets: preparation, cooking and serving techniques for reducing fat, salt and sugar content of meals; how to increase the amount of vegetables, fruit and starchy foods in meals; preparation of meals for people with an intolerance or allergy to certain foods; need for, and methods for, making food look attractive and palatable. -
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
