Community Food and Nutrition Skills

Unit ID:
BSD959
Unit Code:
NH22CY001
Level:
Two
Credit Value:
3
Sector:
1.2
LDCS:
NH2
GLH:
24
Last registration date:
30/09/2030
Access to HE logo Cym

Purpose and Aim

This unit will be delivered and assessed by a Registered Dietitian in NHS Wales. It is part of the all Wales NUTRITION SKILLS FOR LIFETM   programme developed by Public Health Dietitians in Wales and the Welsh Government to ensure evidence based nutrition messages are disseminated to others.

To enable the learner to understand the role of the balanced diet in maintaining individual and community health; how to improve nutritional intake by amending diets; and how different populations may require different diets to maintain health.

Learning Outcomes

The learner will

Assessment Criteria

The learner can
1. Understand the constituents of a balanced diet.
1.1Identify the food groups in the Eatwell Guide model and nutrients in each group.
1.2 Select  foods for each food group.
1.3 Describe ways to improve the balance of an individual's diet.
2. Understand the benefits of good nutrition to health and well being.
2.1Identify the types of fat in the diet and give examples of the foods they are found in.
2.2 Describe benefits of reducing:
  • fat
  • sugar
  • salt.
2.3 Describe benefits of increasing fibre.
2.4 Describe ways to increase fruit and vegetable intake.
3. Understand how a balanced diet and physical activity contributes to weight management, health and well being.
3.1Compare the principles of the Eatwell Guide with a weight reducing diet.
3.2 Give benefits of regular physical activity to general health and well being.
3.3 Give examples of ways to improve meals in line with the Eatwell Guide model.
4. Understand factors that affect food choice.
4.1Identify barriers that affect healthy food choices.
4.2 Give examples of strategies which overcome barriers to healthy food choices.
4.3 Give examples of ways to reduce the cost of healthy eating.
5. Be able to use goal setting to help change eating and lifestyle habits.
5.1Identify reasons to make dietary changes.
5.2 Assess a day's food intake and state changes to improve the nutritional balance.
5.3 Set SMART goals for dietary and activity change.
6. Understand food labelling.
6.1Compare nutritional information on food products.
6.2 Classify foods by sugar, fat and salt content.
6.3 Identify examples of misleading nutritional claims on food labels.
7. Understand a balanced diet for a range of population groups.
7.1Describe the nutritional needs of different population groups.
7.2 Describe how to adapt the Eatwell Guide model for different population groups.
7.3 Describe how to promote nutritional messages to population groups.
8. Be able to adapt recipes and meals to comply with healthy eating guidelines.
8.1Describe how to adapt recipes to make them healthier.
8.2 Plan a menu for a population group to comply with healthy eating guidelines.
8.3 Describe how to create balanced meals from a range of food items.
9. Understand evidence based sources of nutrition information.
9.1Give examples of:
  • facts
  • fallacies
  • sources of information
  • relating to nutrition.

Assessment Methods:

There are no prescribed assessment methods for this unit. Assessments used should be fit for purpose for the unit and learners, and generate evidence of achievement for all the assessment criteria.

Assessment Information:

This training is part of NUTRITION SKILLS FOR LIFETM.
NUTRITION SKILLS FOR LIFETM is a programme of quality assured nutrition skills training and initiatives developed and co-ordinated by dietitians working in the NHS in Wales. The programme aims to support a wide range of community workers, including those from health, social care and third sector organisations to promote healthy eating and incorporate food and nutrition skills into their work. For further information please contact Lisa Williams National Nutrition Training Facilitator on 02920668089 or email Lisa.Williams16@wales.nhs.uk

1.1 A minimum of five food groups.
1.2 A minimum of five foods.
1.3 A minimum of three ways.
2.1 A minimum of three types of fat.
2.2 A minimum of two benefits of reducing each.
2.3 A minimum of two benefits of increasing fibre.
2.4 A minimum of three ways to increase fruit and vegetable intake.
3.2 A minimum of three benefits.
3.3 A minimum of two examples.
4.1 A minimum of five barriers.
4.2 A minimum of two examples.
4.3 A minimum of three examples.
5.1 A minimum of three reasons
5.2 A minimum of three changes.
5.3 A minimum of three SMART goals.
6.2 A minimum of three different foods.
6.3 A minimum of two examples.
Population Groups could include:

  • Infants
  • Pre-school children
  • School aged children
  • Women before and during pregnancy
  • Older adults
7.1 A minimum of two population groups.
7.2 A minimum of two population groups
8.2 Plan a menu for a week.
9.1 A minimum of two examples.

If not specifically stated in the assessment information, a plural statement in any assessment criterion means a minimum of two.

ESDGC:

The following key themes can be integrated into this unit


Health

Wealth & Poverty

Choices & Decisions

Other Mappings:

NOS: HSC3112, HT2, HT3.

KSF: HWB1 level 1.

Assessor Requirements:

This unit must be delivered and assessed by a Registered Dietitian working in NHS Wales.
Standardised learning and teaching resources are available from Public Health Dietitians in Wales.