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Elements and Performance Criteria

1. Assess the benefits of food products developed or modified to meet the needs of a customer group
   • Investigate common nutritional deficiencies and related diseases
   • Identify appropriate diets for customers with specific requirements or health challenges
   • Identify and categorise modified and functional foods
   • Identify key macro- and micronutrients required for a healthy diet
   • Assess the main benefits of food products developed or modified to meet the nutritional needs of special groups
2. Specify requirements for food product to meet target need
   • Identify the dietary intakes and requirements for an identified consumer group
   • Evaluate nutritional requirements to be considered during product development
   • Specify nutritional requirements of processed food item
3. Evaluate methods of preserving nutrients during food processing and storage
   • Analyse the effects of food processing and storage conditions on the stability of nutrients
   • Evaluate the need for fortification of processed foods in the Australian diet
   • Evaluate food processing and storage methods for their impact on the nutritive value of product
4. Apply nutritional information and issues to product development, labelling and marketing of processed foods
   • Provide food storage and preparation information related to maintaining nutritional value and food safety
   • Ensure label complies with requirements of Food Standards Code
   • Apply organisational and National Health and Medical Research Council Australian Dietary Guidelines for nutritional information on product labels
   • Evaluate nutritional issues in relation to the legal and ethical marketing of processed foods