Course Title: Analyse nutritional issues in the food processing industry

National Element Code & Title:

VBP085 Analyse nutritional issues in the food processing industry

Performance Criteria:

Nutritional needs of population subgroups are identified
Nutritional needs of the following groups based on their physiological condition – pregnant women, lactating women, infants, children and adolescents, mature and aging people and obese people are analysed
Criteria for the provision of nutritionally appropriate food and food product choices for each of the above subgroups are determined
Possible benefits of foods/ food products based on their suitability in the diet of each of the above sub groups are discussed
Nutritional needs of religious and cultural groups based on their traditional/ philosophical needs are discussed
Global nutritional issues with respect to the nutritional needs of population subgroups are analysed

Performance Criteria:

Ways in which the composition of food is modified to meet particular dietary requirements are identified
Concept and purpose of functional foods are recognised
Nutritional parameters for designing foods and food products and their impact on nutritional status are discussed
Food processing techniques, which impact on nutritional value of foods and food products are identified
Role of biotechnology in producing foods, ingredients and food additives is investigated
Food packaging methods and their impact on nutritional quality are assessed

Performance Criteria:

Cultural and social factors which impact on food and beverage choices in Australia and globally are identified
Relationship between technological developments in the food supply chain and social changes are assessed
Organoleptic factors which may affect food choices and therefore nutrition are categorised
Impact of nutrition issues in food selection is assessed
Relationship between technological developments in convenience foods and nutritional problems due to excessive consumption are assessed

Performance Criteria:

Elements of an optimum diet and the basis of relevant food guidance systems are determined
Elements of a nutritionally sound diet with respect to the optimum supply of key nutrients are recognised
The optimum diet with respect to its contents and intended outcomes is identified
Basis for the provision of information on recommendations for macronutrient intakes is investigated
Role and limitations of the currently available food selection guides in Australia and overseas are evaluated

Performance Criteria:

Nutritional factors of genetically foods and their impact on human health are discussed
Medical conditions that require diet modifications are identified and modifications recommended
Nutritional parameters required for product development of foods modified for specific dietary requirements are identified

Performance Criteria:

Factors in unit operations which affect the nutritional value of foods post harvest are identified
Nutrient losses in food processing and packaging from harvesting to consumption are measured
Impact on micro-organisms in the production of foods and food products having beneficial nutritional parameters are demonstrated
Rationale for the enrichment of processed foods is determined

Performance Criteria:

Requirements for labelling of packaged foods are identified
Legal issues relevant to nutrition in product development, processing, quality control. Packaging, food labelling and marketing are identified
Parameters of ethical labelling and product representationpertinent to nutrition are demonstrated
Legal issues relevant to nutrition in product development, processing, quality control, packaging, food labelling and marketing products for export are identified
Best practice examples in nutrition labelling from Australia and other countries are identified and compared

Performance Criteria:

Causes of nutritional disease related to poverty, famine and organic disease are identified
Diseases related to affluence where nutritional factors are known to play a role are investigated
Responsibilities of the food technologist/food industry with respect to the provision of nutritionally sound foods and food products are examined
Role of food technology in dealing with issues related to global feeding is analysed

Performance Criteria:

Nutrition data sources available to the food technologistare identified
Nutritional facts are distinguished from fiction, fads and fallacies
Distinguish between the intended role and possible health implications of media –reported nutrition/health issues
Innovative ways of translating newly acquired nutritional and other related data into the activities of a food technologist are identified

Food and Nutrition Mark L. Wahlqvist

Food Facts      David Briggs and Mark Wahlqvist
Understanding Nutrition Whitney and Rolfes
Public Health Nutrition From Principles to Practice      Mark Lawrence & Tony Worsley