Elements and Performance Criteria
- Ensure label information is accurate and complete
- 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
- Evaluate methods of preserving nutrients during food processing and storage
- Assess the benefits of food products developed or modified to meet the needs of a customer group
- 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
- Apply nutritional information and issues to product development, labelling and marketing of processed foods