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Evidence Guide: FBPFST4011 - Apply the principles of nutrition to food processing

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPFST4011 - Apply the principles of nutrition to food processing

What evidence can you provide to prove your understanding of each of the following citeria?

Interpret labelling requirements to provide nutritional information

  1. Review food storage and preparation information on food labels
  2. Compare the nutritional values of similar processed food products based on information supplied on the label
  3. Interpret nutritional information on product labels to determine suitability for customers with specific requirements
Review food storage and preparation information on food labels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Compare the nutritional values of similar processed food products based on information supplied on the label

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interpret nutritional information on product labels to determine suitability for customers with specific requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate the impact of processing methods on the nutritive value of processed compared to fresh food

  1. Determine the effect of processing on the stability and availability of macro- and micronutrients in a range of food products
  2. Investigate processes for modification of processed foods to enhance nutritional value
  3. Compare food storage methods for the retention of nutritive value and food chemicals, including preservatives
  4. Investigate the nutritional impact of a range of additives for flavour or colouring enhancement
  5. Establish permissible levels of artificial additives and write health warnings for food products
Determine the effect of processing on the stability and availability of macro- and micronutrients in a range of food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Investigate processes for modification of processed foods to enhance nutritional value

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Compare food storage methods for the retention of nutritive value and food chemicals, including preservatives

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Investigate the nutritional impact of a range of additives for flavour or colouring enhancement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish permissible levels of artificial additives and write health warnings for food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contribute to the development of a food product to meet a specified dietary requirement

  1. Identify appropriate foods for customers with specific requirements or health challenges
  2. Identify common nutritional deficiencies and related diseases
  3. Match the nutritional properties of foods to specified requirements
  4. Contribute to development of a food product using nutritional knowledge
Identify appropriate foods for customers with specific requirements or health challenges

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common nutritional deficiencies and related diseases

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Match the nutritional properties of foods to specified requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contribute to development of a food product using nutritional knowledge

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge