Increasingly staff in a range of care settings require a knowledge of special diets, healthier meals and the basic principles of nutrition.  These courses provide the knowledge and understanding staff need to prepare nutritious and balanced meals.

Nutrition

This new one day RSPH course is suitable for all staff involved in food preparation and service, especially those involved in the selection of ingredients, recipes and menus.

This one-day course introductory course covers the key role of nutrition in health & wellbeing, to help learners understand the relationship between diet and health, as well as related matters such as food labelling. Learners will be equipped with an awareness of the importance of healthy eating and the need to provide special diets/foods for specific clients.  It is especially suitable for those working in catering operations such as school kitchens, residential and community care, or leisure environments.

Course content includes:

  • Understanding healthy eating guidelines
  • Understanding how diet affects health & wellbeing
  • Understanding the factors that influence food choices
  • Introduction to nutrients and their role in maintaining health
  • Sources of nutrients and dietary proportions needed
  • Diet and health: main diseases in UK linked to diet
  • Food & drink choices, preparation and cooking methods and impact on health
  • Food allergies and intolerances and their effect on health
  • Food menu/labelling for health & wellbeing. 

This course is NOT generally run as an open course, only as an in-house course for groups - please contact us if you would like to arrange a course.

There is a separate course specifically about Allergens, the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks - for more information about this course, please contact us. 

Nutrition

 

This new course was launched in October 2017 by the RSPH, and replaces the old 'Nutrition for Healthier Food and Special Diets' course.

 

This qualification is designed principally for people working in the catering, hospitality, leisuer or care sectors, and others who are in a position to promote healthy eating. It is also relevant for health or teaching professionals who might have a role in the promotion of healthy eating or the preparation of meals, menus and diets.

This qualification aims to equip candidates with a knowledge and understanding of a healthy balanced diet, and how this can be applied to adjust diets and menus; it also covers the relationship between diet and health & wellbeing. Holders of the qualification will be able to apply healthy eating guidelines to the development of recipes and menus to meet the needs of individuals and groups.

Course content includes:

  • Understanding healthy eating guidelines
  • Understand how to plan and promote healthier food choices
  • Understand the internal and external factors that drive food choices
  • Understand how to identify improvements within a specific diet or menu
  • Understand how to address specific health problems through diet

This is a four day course assessed by multiple choice exam. The cost is £499 plus VAT per person. 

 

nutrition 1

This qualification is principally for individuals who require an understanding of nutrition and diet and their effect on health. It is particularly relevant for people working in the health, fitness or catering professions who might have a role in the promotion of healthy eating or the preparation of meals, menus and diets. The learning outcomes include coverage of the nutritional requirements for a healthy diet, the effect of diet on health and the importance of hydration.

Learners will take a single unit: Principles of Nutrition but may add additional units at a later date to obtain the RSPH Certificate in Nutrition for Institutional Food Services, or the RSPH Level 4 Certificate in Nutrition for Physical Activity and Sport.

Course content includes:

Principles of Nutrition:

  • Understanding the sources, functions and uses of macro and micro nutrients
  • Understanding the energy, nutrient and hydration requirements of individuals throughout life
  • Understanding the effects of diet on health
  • Understanding legislation as it relates to labelling and advertising of foods

The course may be offered as either a 5 day or a 3 day attended 'blended' course, according to demand. If run as a 3 day option, tutorial-supported additional learning is required.  As demand fluctuates for this course, we arrange course dates based on sufficient confirmed demand, so advertised dates may be subject to change.

The cost of the 5 day attended course is £895 plus VAT, but due to the additional support required for the 'blended' course, the price is £1095 plus VAT.

 

Nutrition

This qualification is an extension of the Level 4 Award and is suitable for people who require an understanding of nutrition and diet and their effect on health. It is particularly relevant for people working in the health, care, fitness or catering professions who might have a role in the promotion of healthy eating or the preparation of meals, menus and diets.

Learners on this qualification will gain an understanding of 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 either a) individuals utilising the catering services of a particular institutional food service or b) individuals participating in sport. 

Course content includes:

The qualification is divided into two units - Principles of Nutrition and a specialist study into one of five institutional settings.

Unit 1: Principles of Nutrition:

  • The sources, functions and uses of macro and micro nutrients.
  • Energy, nutrition and hydration requirements of individuals throughout life.
  • Effects of diet on health.
  • Legislation as it relates to labelling and advertising of food. 

Unit 2: Specialist Study:

  • Different nutritional requirements of groups of people relying on the catering service operated by a particular type of institution, or improving performance in sport.
  • Current requirements relating to the particular institutional or sports performance scenario.
  • Development of expertise in staff in the catering service operated by a particular establishment, or the use of performance enhancing products in sport.

Candidates must attend the Level 4 Award in Nutrition course initially, which may be offered as a 5 day or a 3 day attended training course, followed by additional tutorial-supported home study.  As demand for Level 4 fluctuates, dates for courses are scheduled subject to demand and any advertisied dates may be subject to change.

This qualification costs an additional £250 on top of the Level 4 Award course costs, plus VAT.