Level 3 Nutrition and Healthy Options
DIGITAL RESOURCE ONLY
Student worksheets - 141 pages
Printable and fillable versions included
Teaching slides
See a sample here
Students will cover the following learning outcomes:
Explain the basic principles of food safety and associated legislation
Explain the role of nutrients in the body and the concept of a balanced diet
Describe the human digestive process
List common dietary disorders
Discuss contemporary nutritional issues related to food production
Identify ingredients relevant to special dietary needs to include low calorie diets, low cholesterol diets, nut and other allergies, vegetarians, diabetics and coeliacs
Describe the impact of purchasing, storage, preparation and cooking on nutritional value
Demonstrate the versatility of vegetables, as an accompaniment to meat and fish dishes, or as a well balanced stand-alone meal
Prepare a limited range of varied and palatable meals for vegetarians.
DIGITAL RESOURCE ONLY
Student worksheets - 141 pages
Printable and fillable versions included
Teaching slides
See a sample here
Students will cover the following learning outcomes:
Explain the basic principles of food safety and associated legislation
Explain the role of nutrients in the body and the concept of a balanced diet
Describe the human digestive process
List common dietary disorders
Discuss contemporary nutritional issues related to food production
Identify ingredients relevant to special dietary needs to include low calorie diets, low cholesterol diets, nut and other allergies, vegetarians, diabetics and coeliacs
Describe the impact of purchasing, storage, preparation and cooking on nutritional value
Demonstrate the versatility of vegetables, as an accompaniment to meat and fish dishes, or as a well balanced stand-alone meal
Prepare a limited range of varied and palatable meals for vegetarians.
DIGITAL RESOURCE ONLY
Student worksheets - 141 pages
Printable and fillable versions included
Teaching slides
See a sample here
Students will cover the following learning outcomes:
Explain the basic principles of food safety and associated legislation
Explain the role of nutrients in the body and the concept of a balanced diet
Describe the human digestive process
List common dietary disorders
Discuss contemporary nutritional issues related to food production
Identify ingredients relevant to special dietary needs to include low calorie diets, low cholesterol diets, nut and other allergies, vegetarians, diabetics and coeliacs
Describe the impact of purchasing, storage, preparation and cooking on nutritional value
Demonstrate the versatility of vegetables, as an accompaniment to meat and fish dishes, or as a well balanced stand-alone meal
Prepare a limited range of varied and palatable meals for vegetarians.