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?
Ensure label information is accurate and complete
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The dietary intakes and requirements for an identified consumer group for a food product are identified Completed |
Evidence:
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Food storage and preparation information related to maintaining nutritional value and food safety are provided Completed |
Evidence:
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Organisational and NHMRC Australian Dietary Guidelines for nutritional information on product labels are applied Completed |
Evidence:
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Evaluate methods of preserving nutrients during food processing and storage
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The effects of food processing and storage conditions on the stability of certain nutrients are analysed Completed |
Evidence:
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The need for fortification of processed foods in the Australian diet is evaluated Completed |
Evidence:
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Food processing and storage methods are evaluated for their impact on the nutritive value of product Completed |
Evidence:
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Assess the benefits of food products developed or modified to meet the needs of a customer group
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Common nutritional deficiencies and related diseases are evaluated Completed |
Evidence:
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Appropriate diets for customers with specific requirements or health challenges are identified Completed |
Evidence:
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Modified and functional foods are identified and categorised Completed |
Evidence:
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The main benefits of food products developed or modified to meet the nutritional needs of special groups are assessed Completed |
Evidence:
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Apply nutritional information and issues to product development, labelling and marketing of processed foods
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Nutritional requirements to be considered, during product development, are evaluated and applied Completed |
Evidence:
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The legal requirements for nutritional labelling food products are applied Completed |
Evidence:
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Nutritional issues, in relation to the legal and ethical marketing of processed foods, are evaluated Completed |
Evidence:
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