REHIS Elementary Food and Health
Aim
This course will provide basic training in the understanding of food and nutrition. It will provide valuable information for anyone involved in making basic food choices or decisions for customers, patients, families or themselves.
Objectives
On successful completion of the course, participants
should be able to:
should be able to:
- consider the barriers to eating a healthy diet
- explore the consequences of eating habits on health
- understand the role of carbohydrates, protein,fat and fibre
- understand the implications of fluid and alcohol intake
- understand the role of minerals and trace elements
- understand energy balance and its influence on body weight
- understand that different people have different needs for energy
- appreciate the influence of gender and age on energy balance
- recognise that certain groups have specific nutritional needs
- consider food in chronic diseases
- appreciate the influences of life circumstances on dietary habits
- use the Eating for Health plate model
- identify different ways of preparing and cooking foods for a healthy diet
- identify and assess the nutritional information on a food label
- demonstrate a good understanding of food and psychological well being, social relationships and self esteem
- recognise that food has a role in food allergy, cancer, coronary heart disease and osteoporosis.
Course Content
Course Content
The course will cover:
The course will cover:
- general introduction to food and health
- the function of food
- energy measures and influences on food intake
- eating for health – food and well being
- putting it all together – action planning.
Assessment
There is an examination at the end of the course which is a 30 question multiple-choice paper with a 60% pass mark.
The course consists of tutor led sessions with focussed discussion of theoretical perspectives as applied to the workplace.
Video materials and group activities are used as appropriate.
This course is aimed at people working in a wide range of catering outlets including staff canteens, nurseries, nursing homes, community facilities, restaurants and café bars. Interested members of the public are also welcome.
The course consists of tutor led sessions with focussed discussion of theoretical perspectives as applied to the workplace.
Video materials and group activities are used as appropriate.
This course is aimed at people working in a wide range of catering outlets including staff canteens, nurseries, nursing homes, community facilities, restaurants and café bars. Interested members of the public are also welcome.
Entry Requirements
There are no specific entry requirements – it is a first level food and health training course
