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Programme * The benefits of healthy ingredients * Sources of healthy ingredients * The consequences of not having healthy ingredients * The broad nature of current Government guidelines * The principal vulnerable groups and the nutrients they require * The principal types of special diets that may be required or chosen by certain individuals * The role of the dietician This qualification is open to all, it will be of particular value in raising awareness in those intending to work in providing meals in the following sectors: * Catering, including the cost sector * Hospitality and leisure * Health and community care The qualification provides an introduction to the relationship between diet, health and disease, and the importance and principles of a well balanced diet. It provides an awareness that special attention needs to be paid to the diets of vulnerable groups of people, who can easily suffer a lack of certain nutrients. It also refers to the importance of special diets for individuals who require or choose one for medical, ethical or other reasons. Reference is made to Government guidelines Note that food safety in relation to the provision of food is not covered in this syllabus (see Food Safety for catering). Assessment This level 1 Award in the National Qualifications Framework is made on the basis of a multiple-choice exam. Programme activities can be tailored to take account of local variation in protocol etc.

Programme * The benefits of healthy ingredients * Sources of healthy ingredients * The consequences of not having healthy ingredients * The broad nature of current Government guidelines * The principal vulnerable groups and the nutrients they require * The principal types of special diets that may be required or chosen by certain individuals * The role of the dietician This qualification is open...

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