Study Guide

Objective

Students can define the main principles of a healthy diet, being able to assess the nutritional quality of food. They will be proficient in providing nutritional instructions and advice taking into account the customer's physical activeness, age and other individual, food-related needs.

Content

Diet according to nutritional recommendations
Nutritional needs of different age groups
Food related special requirements
Knowledge of food
Assessing the nutritional content of diet

Evaluation scale

0 - 5

Assessment criteria, excellent (5)

The students know how to use nutrition terms and concepts with expertise and in a variety of ways as well as being able to describe and justify extensively and with expertise health promoting nutritional principles as well as needs stemming from physical activity. They are able to assess a customer's diet and provide nutritional advice using knowledge acquired from the course extensively and critically. They can work as a group member to promote the group's activities and applying professional ethics.

Assessment criteria, good (3)

The students are able to use the key concepts and terms of nutrition consistently and describe and justify the health promoting principles of nutrition and needs stemming from physical activity. They know how to assess a customer's diet and provide a wide range of nutritional advice using knowledge acquired during the course. The students are able to work as a group to achieve common goals and justify their activities according to professional ethics.

Assessment criteria, satisfactory (1)

The students know how to use key nutrition concepts and can describe the main principles of health promoting nutrition and needs stemming from physical activity. They can assess a customer's diet and provide nutritional advice but their activities may display a lack of confidence and some irrelevance. The students can work in a group and take responsibility for their own actions.