The purpose of nutrition assessment is to identify people who may be at risk of diet-related problems. Today the public recognise that many diseases and disorders have a nutritional component. Early detection of symptoms or implementation of nutritional guidelines may be useful in preventing many diet-related disorders. Therefore the aim of this module is to: 1) demonstrate how at risk individuals are identified, 2) design meal plans that would benefit the at-risk individual in question 3) monitor progress
Dietary measurement
Why measure dietary intake?, techniques for measuring dietary intake,
Sources of error in dietary in dietary measurement
Common sources of error, under-reporting
Criteria of interpreting dietary intakes
Nutrient targets for the healthy and unhealthy, dietary guidelines, food guides, food composition data, population nutritionstandards,
Dietary requirements
Protein, carbohydrate, fat, weight loss, bone nutrition, iron, vitamins, minerals and antioxidants, nutrition issues for child, ageingand special populations
Providing meals for different populations
Influencing the food selection of people, strategies to modify food in catering/restaurant environment, designing meal plans usingnutritional software
Applied learning linked to Culinary Nutrition Professional Practice Module
Integrated project with Culinary Professional Practice Module
Integrated performance with Culinary Nutrition professional Practice module and Strategic marketing modules
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |