Overview
This course introduces the basic principles of nutrition and food science, focusing on nutrient composition, dietary balance, and food processing. Learners will explore how nutrition impacts health and consumer food choices.
Aims and Objectives
To provide learners with an understanding of the nutritional properties of food and how to apply this knowledge to food preparation, labelling, and menu development.
Course Content
Introduction to nutrition and food composition
Macronutrients and micronutrients
Energy balance and dietary guidelines
Food processing and nutrient retention
Labelling and nutritional claims
Dietary requirements for different populations
Role of nutrition in health and wellbeing
Learning Outcomes
On completion of this programme, learners will be able to:
- Identify key nutrients and their functions in the body
- Apply nutritional principles to food preparation and menu design
- Interpret nutrition labels and health claims
- Promote balanced dietary choices through informed food practices
