Learning Outcomes
- Understand the fundamental principles of food and nutrition, including macronutrients, micronutrients, fluids, and balanced diets.
- Recognize how food is processed by the body, including digestion, absorption, metabolism, and energy requirements.
- Explain nutritional requirements for different age groups and factors influencing food choices.
- Identify common factors leading to unhealthy diets and strategies to overcome them.
- Describe the dietary requirements of ethnic and minority groups.
- Understand the relationship between diet and health, including nutrition-related health disorders and chronic diseases.
- Apply knowledge of therapeutic diets and medical nutrition therapy (MNT) for specific conditions.
- Promote healthy eating patterns, balanced menus, and cooking methods that preserve nutrients.
- Evaluate nutritional value using food labels, portion sizes, and practical approaches to eating outside.
- Develop communication, leadership, and ethical conduct in promoting nutrition and health.
Scope
This Level 3 qualification equips learners with intermediate knowledge of nutrition and health, focusing on healthy diets, chronic disease prevention, cultural dietary requirements, and strategies for promoting better food choices. It is designed for professionals in food service, catering, healthcare, and wellness industries, contributing to compliance, employability, and long-term career growth.
Eligibility Criteria
- There are no strict entry requirements.
- It is recommended that learners hold a Level 2 qualification in Nutrition and Health or a Level 2 Food Safety/Nutrition-related course.
- Basic understanding of food, health, or catering environments is beneficial.
- Pre-course consultation may be required to assess learner readiness.
Learning Model
Training will be delivered using interactive and modern approaches, including:
- Lectures and tutorials
- Case studies and scenario-based learning
- Group discussions and workshops
- Simulation exercises and practical diet planning
- Individual assignments and evaluation templates
- Tools for food labeling and nutrition assessment
Assessment
- Method: Multiple-choice examination on Highfield’s portal.
- Duration: 90 minutes
- Format: 45 questions
- Pass Mark: 60% (27 correct answers)
- Merit: 70% (32 correct answers)
- Distinction: 80% (36 correct answers)
Course Content
- Fundamental Principles of Nutrition: Macronutrients, micronutrients, fluids, and balanced diet.
- Food Processing in the Human Body: Digestion, absorption, BMR, energy requirements.
- Nutritional Requirements: Age-specific needs, socio-economic and cultural influences on food choices.
- Unhealthy Food Choices: Causes, impacts, and corrective approaches.
- Dietary Needs of Ethnic Groups: Muslim, Hindu, Jewish, vegetarian, vegan.
- Nutrition and Health Disorders: Obesity, cancer, CHD, diabetes, anorexia, bulimia, hypertension.
- Therapeutic Diets & MNT: Medical nutrition approaches for chronic conditions.
- Promoting Healthy Eating: Meal patterns, cooking methods, balanced menus.
- Food Labeling & Portion Control: Reading labels, portion sizes, evaluating nutrition.
- Eating Outside: Making healthier choices, avoiding overconsumption, practical tips.
Certificate
A digital Highfield certificate will be issued upon successful completion of the exam.