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Evidence Guide: FBPFST5004 - Specify and monitor the nutritional value of processed food

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

 

FBPFST5004 - Specify and monitor the nutritional value of processed food

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

Assess the benefits of food products developed or modified to meet the needs of a customer group

  1. Investigate common nutritional deficiencies and related diseases
  2. Identify appropriate diets for customers with specific requirements or health challenges
  3. Identify and categorise modified and functional foods
  4. Identify key macro- and micronutrients required for a healthy diet
  5. Assess the main benefits of food products developed or modified to meet the nutritional needs of special groups
Investigate common nutritional deficiencies and related diseases

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify appropriate diets for customers with specific requirements or health challenges

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and categorise modified and functional foods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key macro- and micronutrients required for a healthy diet

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the main benefits of food products developed or modified to meet the nutritional needs of special groups

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify requirements for food product to meet target need

  1. Identify the dietary intakes and requirements for an identified consumer group
  2. Evaluate nutritional requirements to be considered during product development
  3. Specify nutritional requirements of processed food item
Identify the dietary intakes and requirements for an identified consumer group

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate nutritional requirements to be considered during product development

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify nutritional requirements of processed food item

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate methods of preserving nutrients during food processing and storage

  1. Analyse the effects of food processing and storage conditions on the stability of nutrients
  2. Evaluate the need for fortification of processed foods in the Australian diet
  3. Evaluate food processing and storage methods for their impact on the nutritive value of product
Analyse the effects of food processing and storage conditions on the stability of nutrients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate the need for fortification of processed foods in the Australian diet

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate food processing and storage methods for their impact on the nutritive value of product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply nutritional information and issues to product development, labelling and marketing of processed foods

  1. Provide food storage and preparation information related to maintaining nutritional value and food safety
  2. Ensure label complies with requirements of Food Standards Code
  3. Apply organisational and National Health and Medical Research Council Australian Dietary Guidelines for nutritional information on product labels
  4. Evaluate nutritional issues in relation to the legal and ethical marketing of processed foods
Provide food storage and preparation information related to maintaining nutritional value and food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure label complies with requirements of Food Standards Code

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply organisational and National Health and Medical Research Council Australian Dietary Guidelines for nutritional information on product labels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate nutritional issues in relation to the legal and ethical marketing of processed foods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge