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

describe the role of proteins in nutrition

describe the role of carbohydrates in nutrition

describe the role of vitamins and minerals in nutrition

describe the role of dietary fibre

describe the role of lipids in nutrition

describe the bodys processes for storing and using water and its role in nutrition

identify review and apply key and current nutritional information

compare the nutritional needs of special population groups

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

identify nutritional related risk factors and diseases

establish public health and environmental hazards in relation to nutrition

Required knowledge includes

Knowledge of

impacts of processing on nutritive properties of food

nutritional information on food label

product development processes

additives as nutritional enhancers

impacts of processing on nutritive properties of food

nutritional information on label

product development to reduce negative nutritional effects or meet nutritional deficiencies

additives as nutritional enhancers

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

nutrition related risk factors and diseases

food intolerances and allergies

diseases caused by nutritional deficiencies

modified and functional foods and nutraceuticals

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 evaluate processing methods and additives for their effects on the nutritional value of food products and to apply nutritional knowledge in product development

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

Critical aspects of assessment must include evidence of the ability to compare the nutritive value of processed food products based on nutritional information to assess the impact of food processing and preservation techniques on nutrient retention in the food product and to apply knowledge of food properties and nutrition as part of contributing to product development or planning

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 productprocess information and recorded results

Nutritional information on ingredients and food products

Method of assessment

The following assessment methods are suggested

Written andor oral questioning to assess knowledge and understanding

Third party report for contribution to product development and application of nutritional knowledge in a food processing operation

A comparison of food products based on label information

Case studies

Guidance information for assessment

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

Occupational health and safety requirements

Regulations

Workplace requirements

Food processing Regulations/ Standards/ Guidelines

Organisations

Functional foods

Nutraceuticals

Modified foods