Assessor Resource

FDFFST5004A
Specify and monitor the nutritional value of processed food

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to production, and technical managers who are required to specify and monitor the nutritional value of foods through processing and to verify the accuracy of label information, and to product developers who are required to assess nutritional value and properties of a new product. This unit does not cover the analysis of food to determine nutritional composition. Where this skill is required the unit MSL975022A Perform food analyses should be selected.

This unit covers the skills and knowledge required to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a product.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

A person who demonstrates competency in this unit must be able to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a product.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include evidence of the ability to identify, review and apply nutritional information, compare the nutritional needs of special population groups, and evaluate nutritional issues in relation to product development, labelling and marketing of processed foods.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

Production process and related equipment, food testing data and operating procedures

Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

Tests used to report relevant product/process information and recorded results.

Method of assessment

The following assessment methods are suggested:

Written and/or oral questioning to assess knowledge and understanding

Completing workplace documentation including labels for a product

Case studies.

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills include:

Ability to:

recognise key macronutrients required for a healthy diet

establish the processes of digestion and absorption

establish the process of energy metabolism in the human body

apply knowledge of nutrition to food processing

identify, review and apply key and current nutritional information

compare the nutritional needs of special population groups

evaluate a food product for its nutritional properties

evaluate nutritional issues in relation to product development, labelling and marketing of processed foods

identified nutritional related risk factors and diseases

establish public health and environmental hazards, in relation to nutrition.

Required knowledge includes:

Knowledge of:

key macro and micro nutrients for a healthy diet

the processes of digestion, absorption and energy metabolism in the human body

human energy requirements

dietary guidelines and legislative requirements related to processed foods

the effects of processing and storage on nutrients, and the methods for overcoming these effects

the role of proteins in nutrition

the role of carbohydrates in nutrition

the role of vitamins and minerals in nutrition

the role of dietary fibre

the role of lipids in nutrition

the body’s processes for storing and using water and its role in nutrition

nutritional related risk factors and diseases

food intolerances and allergies

functional foods

diseases caused by nutritional deficiencies

modified and functional foods and nutraceuticals.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Codes of practice, regulations, Safety Data Sheets (SDSs)

Enterprise specific requirements.

Food processing Regulations/ Standards/ Guidelines

Australian and international standards

Codex Food Processing Standards

Acts of Parliament

National Health & Medical Research Council (NHMRC) Australian dietary guidelines

Food Standards Australia New Zealand (FSANZ) labelling regulations.

Organisations

May include:

National Health & Medical Research Council (NHMRC)

National Heart Foundation of Australia (NHFA)

Federation of Australian Nutrition Organisations (FANO)

Nutrition Australia

The Nutrition Society of Australia

Dietitians Association of Australia

The Australian Institute of Food Science & Technology

Australian Society of Clinical Immunology and Allergy.

Functional foods

Any fresh or processed food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. Fermented foods with live cultures are considered as functional foods with probiotic benefits.

Nutraceuticals

Includes functional foods that also aid in the prevention and/or treatment of disease(s) and/or disorder(s) (except anaemia).

Modified foods

Fresh or processed food which has had components added (e.g. Vitamin C enriched) or reduced (e.g. low fat milk).

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
The dietary intakes and requirements for an identified consumer group for a food product are identified 
Food storage and preparation information related to maintaining nutritional value and food safety are provided 
Organisational and NHMRC Australian Dietary Guidelines for nutritional information on product labels are applied 
The effects of food processing and storage conditions on the stability of certain nutrients are analysed 
The need for fortification of processed foods in the Australian diet is evaluated 
Food processing and storage methods are evaluated for their impact on the nutritive value of product 
Common nutritional deficiencies and related diseases are evaluated 
Appropriate diets for customers with specific requirements or health challenges are identified 
Modified and functional foods are identified and categorised 
The main benefits of food products developed or modified to meet the nutritional needs of special groups are assessed 
Nutritional requirements to be considered, during product development, are evaluated and applied 
The legal requirements for nutritional labelling food products are applied 
Nutritional issues, in relation to the legal and ethical marketing of processed foods, are evaluated 

Forms

Assessment Cover Sheet

FDFFST5004A - Specify and monitor the nutritional value of processed food
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

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Date:

Assessment Record Sheet

FDFFST5004A - Specify and monitor the nutritional value of processed food

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: