Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Interpret labelling requirements to provide nutritional information
   • Review food storage and preparation information on food labels
   • Compare the nutritional values of similar processed food products based on information supplied on the label
   • Interpret nutritional information on product labels to determine suitability for customers with specific requirements
2. Evaluate the impact of processing methods on the nutritive value of processed compared to fresh food
   • Determine the effect of processing on the stability and availability of macro- and micronutrients in a range of food products
   • Investigate processes for modification of processed foods to enhance nutritional value
   • Compare food storage methods for the retention of nutritive value and food chemicals, including preservatives
   • Investigate the nutritional impact of a range of additives for flavour or colouring enhancement
   • Establish permissible levels of artificial additives and write health warnings for food products
3. Contribute to the development of a food product to meet a specified dietary requirement
   • Identify appropriate foods for customers with specific requirements or health challenges
   • Identify common nutritional deficiencies and related diseases
   • Match the nutritional properties of foods to specified requirements
   • Contribute to development of a food product using nutritional knowledge