The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!
From the Wiki University
What evidence can you provide to prove your understanding of each of the following citeria?
Interpret labelling requirements to provide nutritional information
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Food storage and preparation information on food labels is reviewed Completed |
Evidence:
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The nutritional values of similar processed food products based on information supplied on the label are compared Completed |
Evidence:
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Nutritional information on product labels to develop a diet plan for customers with specific requirements is interpreted Completed |
Evidence:
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Evaluate the impact of processing methods on the nutritive value of processed compared to fresh food
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The effect of processing on the stability and availability of macro and micro nutrients in a range of food products is determined Completed |
Evidence:
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Processes for modification of processed foods to enhance nutritional value are investigated Completed |
Evidence:
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Food storage methods are compared for the retention of nutritive value and the introduction of food chemicals such as preservatives Completed |
Evidence:
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The nutritional impact of a range of additives for flavour or colouring enhancement is investigated Completed |
Evidence:
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Health warnings and permissible levels for the use of artificial additives to food products are compiled for a food product range Completed |
Evidence:
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Contribute to the development of a food product to meet a specified dietary requirement
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Appropriate diets for customers with specific requirements or health challenges are identified Completed |
Evidence:
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Common nutritional deficiencies and related diseases are evaluated Completed |
Evidence:
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The nutritional properties of foods are matched to specified requirements Completed |
Evidence:
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A food product is developed and nutritional advice provided Completed |
Evidence:
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