In order to achieve this qualification, candidates must

demonstrate and awareness of healthier food by identifying

• benefits and sources of healthy ingredients
• the consequences of not having healthy ingredients
• composition and benefits of current government guidelines

recognise the need for special diets by identifying

• vulnerable groups (infants, pregnant and lactating women, elderly etc) and the nutrients they require
• the nature of medical and social special diets (vegetarian, diabetic, allergies and intolerances)

Assessment of the learning outcomes is in the form of a 45 minute exam consisting of 20 multiple choice questions. After the successful completion of this Level 1 qualification, candidates are eligible to progress to the Level 2 Award in Healthier Food and Special Diets.

All outcomes are linked to the 'Prepare, Cook and Finish Healthier Dishes' published by the Sector Skills Council.

There are no specific entry requirements - however, candidates should hold basic literacy and numeracy skills equivalent to Level 1.

In order to achieve this qualification, candidates must

review the composition of a balanced diet by identifying

• current government guidelines and recommended daily intake of nutrients for various groups of the population
• principles of a balanced diet with specific reference to carbohydrate, fat, protein, vitamins and minerals, as well as fresh, fast and convenience foods
• the importance of good health and the effect of excess or poor intakes of certain nutrients
• techniques that can be used and applied to enhance the retention of nutrients during the storage, preparation and cooking of food. The importance of food labelling will also be covered in this qualification

plan special diets by describing

• types of special diets including vegetarian diets, ethnic / religious diets, and special requirements of vulnerable groups in the population
• practices to be followed when preparing, cooking and serving special diets

Assessment of the learning outcomes is in the form of a 30 minute exam consisting of 20 multiple choice questions.

The delivery of this qualification should provide opportunities for the development of skills such as Application of Number Level 2, Communication Level 2 and Information and Communication Technology Level 1.

In order to achieve this qualification candidates review

the composition of a balanced diet

• recommended intakes of nutrients for specific groups of the population
• composition and roles of carbohydrate, fat, protein, minerals and vitamins

the nutrient content

• the main food groups
• different types of diet and special situation diets
• fresh, convenience and fast foods
• food labelling

food processing and quality

• methods and food storage and preservation
• effects of processing and cooking on nutrient content and food acceptability
• the uses, advantages and disadvantages of food additives

nutrient deficiency and excess

• ill health due to nutrient excess and deficiency
• diseases due to food intolerance and allergy

Assessment: 30 minute exam consisting of 20 multiple choice questions.

There are no recommended prior requirements for this qualification, although it is recommended by the RSPH that candidates have a literacy and numeracy qualification equivalent to Entry Level 2.

To achieve this qualification, candidates must

explain the importance of a balanced diet by identifying

• the role of nutrients in the diet and the positive and negative effects of nutrients on health
• government guidelines relating to diet

review the nutrient composition of food by identifying

•sources of nutrients
• the nutritional value of major food commodities
• the use of additives and supplements in foods
• how to appropriately use food labels

explain dietary needs by

• specifying the dietary needs of individuals and describing special diets

discuss the preparation, presentation and promotion of healthier food and special diets by identifying

• the effect of food preparation, processing and cooking on the nutrient content of food
• the importance of food presentation and the promotion of healthier food
• methods for ensuring staff and colleagues are able to promote healthier foods and diets to consumers

Assessment: 2 hour exam consisting of 40 multiple choice questions.

It is recommended that candidates hold a Level 2 Award in Nutrition

The delivery of this qualification should provide opportunity to develop key skills (at levels 2 and 3) such as Application of Numbers, Communication, ICT Problem Solving, Working with Others, Improving Own Learning and Performance.

To achieve this qualification candidates must have a knowledge and understanding of

• factors affecting food intake and choice
• nutrients and their sources and functions
• human energy needs and ability to identify energy sources
• the nutritional requirements of different groups
• the importance of a balanced diet
• the effects of diet on health and on the development of certain diseases
• changes in the food and catering industries which may alter the British diet
• how to promote healthy eating

Assessment: 2 hour 30 min written exam. The paper consists of three sections.

It is recommended that candidates already hold a Level 2 Award in Nutrition or an equivalent qualification before studying this level 3 qualification.