Healthier food and special diets

CIEH Level 2 Award

Healthier food and special diets (CIEH Level 2 Award) – overview

This programme was designed by the awarding body, the Chartered Institute of Environmental Health, to support the Government’s commitment to reducing death and ill health caused by diet-related disease. Now more than ever, caterers need to understand the link between diet and health.

Full details below or download course outline.

Learning objectives

On completing this course, participants will be able to understand:

  • nutrition terminology
  • that a nutritionally balanced diet has a positive effect on health
  • the relationship between diet and health
  • that different groups of people require different diets to suit their lifestyle
  • the guidance that is available and describe, in general terms, the recommendations that exist for feeding people in specific setting
  • that food processing and manufacture can change the nutritional content of foods
Who should attend?

There are no-pre-requisites for this training. It is relevant to all those working in a catering function.

Course format

A one-day course.

Special features – CIEH certificate

This course follows the Chartered Institute of Environmental Health’s syllabus for its Level 2 Award, Healthier Food and Special Diets. Award of the certificate is dependent on successful completion of a one-hour multiple-choice test (30 questions, pass-mark 20) at the end of the course. The certificate is valid for three years from the date of award.

Expert trainer

Frances is a highly qualified (MA, BSc, FRSH, MRSPH, Chartered MCIPD, ACIEH) independent consultant and trainer in the health and safety/food safety field. Formerly a training manager in a large London hospital, Frances is also a registered CIEH trainer, a qualified food inspector and currently a senior lecturer at a London college. She has extensive practical management experience and is a very popular trainer generally but particularly in the hospitality and care sectors as well as with local and central government departments.

‘Having used Frances’s services for three years I am very happy to recommend her. She is reliable and self-sufficient as a supplier of training; and the feedback from delegates has always been that her sessions are valuable, informative and enjoyable.’
Training Manager, Red Carnation Hotel Group

‘Frances offers a very wide range of workshops in the health and safety field. Her in-depth knowledge and easy manner made her an ideal choice to deliver this training programme to our employees.’
OD Consultant, London Borough of Havering

Healthier food and special diets (CIEH certificate) – course outline

1 Introduction

  • Candidates should understand nutrition terminology and should be able to:
    • – Explain the principle that all food provides energy and nutrients
    • – Describe and name the nutrients in food that provide energy (ie, protein, fat and carbohydrate) and by how much
    • – Define and name the essential nutrients (ie, vitamins (fat-soluble and water-soluble) and minerals (iron, calcium))
    • – Describe the role of protein in the body
    • – Describe the types of fats and their role in the body
    • – Describe the types of carbohydrates (sugar and starch)
    • – Explain that there are other constituents of food, ie, water, fibre and food additives

2 The balance of good health

  • Candidates should understand that a nutritionally balanced diet has a positive effect on health and be able to:
    • – State the requirements of a balanced diet
    • – Describe the concept and use of the Balance of Good Health model
    • – Describe the importance of fruit and vegetables in a healthy diet, including the five-a-day message
    • – Identify common sources of each of the following nutrients:
      •  starchy carbohydrates
      •  protein
      •  fat and sugar
      •  calcium
      •  salt and sodium
    • – Explain the importance of fluids
    • – Outline the eight tips for eating well

3 Diet and health

  • Candidates should understand the relationship between diet and health and be able to:
    • – Explain how an excess in energy foods can lead to obesity
    • – Explain that high levels of fat in the diet can lead to heart disease

4 Nutritional requirements of different groups

  • Candidates should understand that different groups of people require different diets to suit their lifestyle and be able to:
    • – Describe briefly the changing nutritional requirements associated with age (infants, children, adolescents, adults)
    • – Describe the nutritional requirements and most common potential dietary and nutritional problems associated with each of the following groups:
      •  pregnant women and breastfeeding mothers
      •  older people
      •  vegetarians
      •  slimmers
      •  ethnic and religious groups
      •  people with diabetes
    • – Describe other special dietary requirements, including allergy, lactose intolerance and coeliac disease

5 Catering for different groups

  • Candidates should understand the guidance that is available and describe, in general terms, the recommendations that exist for feeding people in hospitals, residential homes, nurseries, schools and prisons:
    • – Describe the basic food needs of people in hospitals, residential homes, nurseries, schools and prisons
    • – Plan menus to meet the nutritional requirements of different groups of people

6 Food processing

  • Candidates should understand that food processing and manufacture can change the nutritional content of foods and be able to:
    • – Describe the effects that the following processes on the nutritional content of food:
      •  cooking
      •  preservation
    • – Understand the principle behind fortification

7 Food labelling

  • Candidates should understand the importance of accurate nutritional information being available on food products and be able to:
    • – List the information which is required by law on food packaging
    • – Describe how nutrition information may be provided
    • – Explain how nutritional claims can be made on food labels