Certificate in Nutrition for Institutional Food Service

Course Summary

This Level 4 qualification is suitable for those who require an understanding of nutrition and diet and their effect on health.

It is particularly relevant for people working in a health, fitness or catering environment who are involved in the promotion of healthy eating or the preparation of healthy meals, menus and diets.

The learning outcomes cover the nutritional requirements for a healthy diet, the effect of diet on health and the importance of hydration.

These principles are then applied to fulfilling the dietary requirements for individuals utilising the catering services of a particular institutional food service.

Entry Requirements

All candidates must hold the a level 3 qualification such as RSPH Certificate in Nutrition and Health or Level 3 Award in Nutrition for Healthier Food and Special Diets or a similar qualification or have experience in a relevant subject.

Course Structure & Content

Candidates will complete this qualification by studying  two units: Principles of Nutrition and one of the Nutrition for Institutional Food Services units which is applicable to their needs.

 

Module 1 (completed through the Level 4 Award in Nutrition 3 day course)

Unit NUT 4.1: Principles of Nutrition
1 Sources, functions and uses of macro and micro nutrients
1.1 Dietary sources of macro and micro nutrients
1.2 Physiological functions of macro and micro nutrients

 

2 Hydration, dietary requirements and food choices of individuals throughout life
2.1 Components of energy consumption and expenditure
2.2 Energy, hydration and nutrient requirements at different lifetime stages
2.3 Factors that affect nutrient requirements in relation to social, cultural, religious and ethnic groups

 

3 Effects of diet on health
3.1 Relationship between diet and disease:
Diseases to include:
Dental caries; Coronary heart disease and hypertension; Obesity and Type 2 diabetes; Under nutrition; Cancer; Food sensitivity;
3.2 Possible dietary influences for different groups:
Dietary habits; Economic; Socio-cultural; Education

 

4 Legislation as it relates to labelling and advertising of foods
4.1 Food labelling requirements:
4.2 Legal requirements in relation to health claims and nutrition claims

 

Module 2 Nutrition for Institutional Food Services (2 day course)

The following points will be covered in relation to hospitals, educational establishments, custodial establishments, care services and armed forces:
1 The different nutritional requirements of the groups relying on the catering service
2 Current requirements relating to the provision of meals
3 How to develop the expertise requirements of staff in the catering service

Assessment

The course is assessed through the completion of assignments. Candidates will choose whether to complete assignments regarding nutrition in hospitals, educational establishments, custodial establishments, care services or the armed forces

Course fee

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Your course fee includes :
  • RSPH assignment fee and certificate
Syllabus