NUTRITION AND HEALTH
Menu Planning for the Care Sector
Designed For
Managers of Residential Homes, Nursing Homes and Care Services, Housekeepers and Catering Mangers/Supervisors in the Care sector, owners and proprietors of Care services.
Aim
A healthy diet is an important aspect of all our lives but residents and clients within care settings often have particular dietary needs and requirements. This course examines the recent thinking about healthy eating and provides managers of the service with practical help to design appropriate menus for different client groups.
Objectives
By the end of the workshop participants will be able to:
- understand the effects of a balanced diet on health & the relationship between diet and health
- understand why different types of clients need different diets
- understand the needs of different groups of clients e.g. bed-bound etc:
- understand the importance and meaning of food labelling
- design an appropriate series of menus for their particular clients group(s).
Content
Introduction to Eating a Balanced Diet
How to Choose a Healthy Diet
Shopping & How to Read Food Labels
The Importance of Hygiene
Nutritional & Catering Requirements of Different Client Groups
Designing Your Own Menu
Method
The day will be highly practical. You will bring examples of your current menus and leave with a new set of planned ones.
Course duration: One day programme
Outcome: A Certificate of attendance will be awarded.
Suggested progression on completion: CIEH Level 2 Award in Healthier Food and Special Diets
Request Course Info: Fill out website Form or Download PDF
Course Registration: Download PDF
Encouraging Healthy Eating in the Care Sector
Designed For
Care staff in residential homes, nursing homes, domiciliary care agencies and health settings providing care to and working directly with clients, patients and residents.
Aim
A healthy diet is an important aspect of all our lives but residents and clients within care settings often have particular dietary needs and requirements. This course examines the recent thinking about healthy eating and provides guidance to staff working directly with care clients in order to encourage them to adopt healthier diets.
Objectives
By the end of the workshop participants will be able to understand:
- nutritional language and meaning
- the effects of a balanced diet on health
- the relationship between diet and health
- why different types of clients need different diets
- recommendations for different groups of clients e.g. frail, diabetic etc:
- the effects of food processing on prepared and manufactured foods
- the importance and meaning of food labelling
- healthy cooking methods.
Content
Introduction to Nutrition
The Balance of Good Health
Diet & Health
Nutritional requirements of people in the Care sector
Catering requirements of people in the Care sector
Food processing and food labelling
Healthy cooking methods
Ideas for Future Improvements.
Method
The day will be highly practical. It will include opportunity for participants to raise questions and explore issues directly related to the diets of their clients.
Course duration: One day programme
Outcome: A Certificate of attendance will be awarded.
Suggested progression on completion: CIEH Level 2 Award in Healthier Food and Special Diets
Request Course Info: Fill out website Form or Download PDF
Course Registration: Download PDF
CIEH Level 2 Award in Healthier Food and Special Diets
Consumers have become increasingly aware of the effects of a poor diet and the links between diet and health.
Overview
The CIEH has launched the CIEH Level 2 Award in Healthier Food and Special Diets, an accredited nutrition qualification in light of increased public interest in this area. Consumers have become increasingly aware of the effects of a poor diet and businesses are keen to understand the links between diet and health to meet changing customer demands.
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
Designed for all employees
Course duration: One day programme
Assessment method: Multiple choice examination (available on demand)
QCA Accredited: Yes
Suggested progression on completion: RSPH Intermediate Nutrition/ RIPH Certificate of Nutrition & Health
Download Level 2 Award in Healthier Food and Special Diets Course Syllabus here!
Request Course Info: Fill out website Form or Download PDF
Course Registration: Download PDF
RSPH Foundation Certificate in Nutrition
Candidate requirements:
There are no specific candidate requirements for this course. Any one with an interest in Nutrition and Health as part of their professional development would benefit from attending this foundation certificate.
Course outline / information:
Composition of a balanced diet
- Recommendations
- Food composition
- Biological Role of nutrients
Nutrient content
- Food groups
- Types of diet
- Special situation diets
- Food “style”
- Food labelling
Food processing and food quality
- Food storage
- Processing and cooking
- Food additives
Nutrient Deficiency and excess
- Ill health due to nutrient excess
- Ill health due to nutrient deficiency
- Diseases due to food intolerance
Qualification information
Any one with an interest in Nutrition and Health as part of their professional development would benefit from attending this foundation certificate.
Course duration: Two day programme
Assessment method: Multiple choice examination (available on demand)
QCA Accredited: Yes
Suggested progression on completion: RSPH Intermediate Nutrition/ RIPH Certificate of Nutrition & Health
Download Foundation Certificate in Nutrition Course Syllabus here!
Request Course Info: Fill out website Form or Download PDF
Course Registration: Download PDF
RSPH Intermediate Certificate in Nutrition
Candidate requirements:
Candidates need to hold the Foundation Certificate in Nutrition or equivalent.
Course outline / information:
The qualification's learning outcomes cover a study of the role of nutrients, the nutritional value of different foods and diets, the effect of food processing and cooking on nutritional content and the effect of food on health. This is then applied to the process of menu and meal planning.
The qualification is divided into two units (nutrients & food commodities and
application to diet) valued at one unit each.
Unit 1: Nutrients and Food Commodities
To achieve this unit a candidate must:
- Outline the absorption, utilisation and role of nutrients
- Review the nutrient composition of foods
Unit 2: Application to Diet To achieve this unit a candidate must:
- Explain the importance of a balanced diet
- Apply the principles of nutrition and food hygiene to catering
Qualification information
Suitable for people working in catering and others who are in a position to promote healthy nutrition. It is relevant for employees of health-related companies, and for people working in the health, caring or teaching professions that might have a role in the promotion of healthy eating or the preparation of meals, menus and diets.
Course duration: Four day programme
Assessment method: 1 examination consisting of two papers each of one hour’s duration (set dates during the year)
QCA Accredited: Yes
Suggested progression on completion:RSPH Advanced Diploma in Nutrition/ RIPH Diploma in Nutrition & Health
Download Intermediate Certificate in Nutrition Course Syllabus here!
Request Course Info: Fill out website Form or Download PDF
Course Registration: Download PDF
RIPH Certificate of Nutrition and Health
Candidate requirements:
Candidates need to hold the Foundation Certificate in Nutrition or equivalent.
Course outline / information:
Factors affecting food intake and choice
Sources and functions of ingredients
Human energy needs and sources of energy
Nutritional requirements of different groups
The importance of a balanced diet
Diet and health and the development of disease
Changes in the food and catering industries affecting the British diet
Promote healthy eating
Qualification information
This Level 2 examination is designed for anyone concerned with the practical application of the principles nutrition and healthy eating.
The certificate is a particularly useful qualification for those working in the following areas:
Hotel and catering industries
Caring professions
Retail food trades
Health and beauty industries
Food manufacturing
Course duration: Four day programme
Assessment method: Written examination (available on demand)
QCA Accredited: No
Suggested progression on completion: RIPH Diploma of Nutrition & Health/ RSPH Advanced Diploma in Nutrition
Download Certificate in Nutrition and Health Course Syllabus here!
Request Course Info: Fill out website Form or Download PDF
Course Registration: Download PDF
RIPH Diploma of Nutrition and Health
Candidate requirements:
Candidates need to hold the Certificate of Nutrition and Health or equivalent.
Course outline / information:
Candidates focus on Nutrition and health in the Community
Or
Nutrition and Health for Sports and Leisure
Section 1 – compulsory
General principles
Protein
Fat
Carbohydrates
Vitamins
Minerals
Non- starch polysaccharides (NSP and Fibre)
Water
Energy/ Metabolism/ Weight control/Exercise
Diet and Disease
Commodities
Trends
Advertising/marketing/labelling/law
Food manufacture/ food processing changes
Dietary reference values
Additives/ food labelling
Toxicants in food
Vegetarians
Alcohol
Digestion and assimilation
Menu planning
Section 2 – choose from either Nutrition and Health in the Community or Nutrition and Health for Sport and Leisure
Nutrition and Health in the Community
Elderly
Infants
Children
Adolescents
Pregnancy
Nutrition and health for sport and leisure
Body weight/ composition
Fluid intake
Effect of diet on sports performance
The need for vitamins and minerals in the diet of the sportsman/woman
Nutritional requirements for children
Lifestyle interview
Vegetarian sportsman/woman
Diabetics
Ergogenic aids
Qualification information
The aim of this qualification is to equip candidates with a level 3 knowledge and understanding of the principles of good nutrition and healthy eating and to ensure that they are able to apply these principles in a practical and responsible way in the course of their daily lives.
It is particularly suitable for those working in the following areas:-
Health care professions including nurses and those working in residential homes
Hospitality, sport, leisure and health and beauty industry – for example, training coaches, sports-persons, teachers and those working in gymnasia and the leisure industry.
Food industry – production, distribution and catering.
Course duration: Six day programme
Assessment method: 2 examinations – 1 general paper (3 hours) & 1 specialist paper (2 hours) plus Two assignments - one from general principles and one from the specialisms. (available on demand)
QCA Accredited: No
Suggested progression on completion: N/A
Download Diploma in Nutrition and Health Course Syllabus here!
Request Course Info: Fill out website Form or Download PDF
Course Registration: Download PDF
RSPH Advanced Diploma in Nutrition
Candidate requirements:
Candidates need to hold the Certificate of Nutrition and Health or equivalent.
Course outline/ information:
Unit 1: Principles of Nutrition
Review the nutrient requirements for a healthy diet –
- Define Dietary Reference Values
- Apply the Dietary Reference Values for nutrients
- Outline the major food sources in the diet for different nutrients
- Explain the effects of cooking, processing and storage on the nutrient content of food
Explain the effect of diet on health –
- Outline the physiological requirements of nutrients for health
- State the beneficial and detrimental effect on health and diet
Unit 2: Applied Nutrition
Apply the principles of nutrition to catering –
- Discuss the catering and nutritional requirements of different types of establishment and population group
- Adapt recipes, menus and cooking techniques to meet current Dietary Reference Values
Communicate information concerning nutrition –
- Devise training programmes for staff in basic nutritional principles
- Present nutritional information for customers and consumers
Demonstrate an awareness of developments in nutrition –
- Discuss the effect on healthy catering of recent findings, advice and guidance relating to nutrition
- Summarise current issues relating to nutrition and health
Qualification information
The aim of this qualification is to equip candidates with a level 3 knowledge and understanding of the nutritional requirements for a healthy diet, the effect of food processing and cooking on nutritional content and the effect of diet on health. These principles are then applied to catering and the role of the supervisor.
It is particularly suitable for those working in the following areas:-
People with supervisory responsibilities working in the catering and hospitality industries and others who are in a position to promote healthy nutrition.
Individuals working in the health, caring or teaching professions who might have a role in the promotion of healthy eating or the preparation of meals, menus and diets.
Course duration: Six day programme
Assessment method: 1 examination of 2 hours duration based on Unit 1 plus Two assignments – based on Unit 2 (set dates during the year)
QCA Accredited: No
Suggested progression on completion: N/A
Download Advanced Diploma in Nutrition course syllabus here!
Request Course Info: Fill out website Form or Download PDF
Course Registration: Download PDF
   
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