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:

1.Assess factors affecting food choices and consequential impact on nutritional issues.
1.1 Cultural and social factors which impact on food and beverage choices in Australia and globally are identified.
1.2 Relationships between technological developments in the food supply chain and social changes are assessed.
1.3 Organoleptic factors which may affect food choices and therefore nutrition are categorised.
1.4 Impact of nutrition issues in food selection is assessed.
1.5 Relationship between technological developments in convenience foods and nutritional problems due to excessive consumption are analysed.
1.6 Possible nutritional consequences of specific food selection strategies are assessed.
 

Performance Criteria:

2. Determine the elements of an optimum diet and the basis for relevant food guidance systems.
2.1 Elements of an optimum diet and the basis for relevant food guidance systems are determined.
2.2 Elements of a nutritionally sound diet with respect to the optimal supply of key nutrients are recognized.
2.3 The ‘optimum diet’ with respect to its contents and intended outcomes is identified.
2.4 Basis for the provision of information on recommendations for macronutrient intakes Is investigated
2.5 Role and limitations of the currently available food selection guides in Australia and overseas are evaluated.
 

Performance Criteria:

3. Analyse the nutritional needs of population subgroups.
3.1 Nutritional needs of population subgroups are identfied.
3.2 Nutritional needs of the following groups based on their physiological condition - pregnant women, lactating women, infants, children and adolescents, mature and ageing people and obese people-are analysed.
3.3 Criteria for the provision of nutritionally appropriate food and food product choices for each of the above sub-group are determined.
3.4 Possible benefits of foods/food products based on their suitability in the diet of each of the above sub-groups are assessed.
3.5 Nutritional needs of vegetarians are analysed.
3.6 Nutritional needs of religious and cultural groups based on their traditional/philosophical needs are discussed.
3.7 Global nutritional issues with respect to the nutritional needs of population subgroups are analysed.
 

Performance Criteria:

4. Determine the relationship between food and disease.
4.1 Nutritional factors of genetic engineered foods and their impact on human health are discussed.
4.2 Medical conditions which require diet modifications are identified and modifications recommended.
4.3 Nutritional parameters required for product development of foods modified for specific dietary requirements are identified.
 

Performance Criteria:

5. Apply developments in nutrition relevant to food processing.
5.1 Ways in which the composition of food is modified to meet particular dietary requirements are identified.
5.2 Concept and purpose of functional foods are recognized.
5.3 Nutritional parameters for designing foods and food products and their impacts on nutritional status are discussed.
5.4 Food processing techniques, which impact on the nutritional
5.5 Role of biotechnology in producing foods, ingredients, and food additives is investigated.
5.6 Food packaging methods and their impact on nutritional quality are assessed.
 

Performance Criteria:

6. Establish the interrelationships between food processing and the nutritional value of foods and food products
6.1 Factors in unit operations, which affect the nutritional value offoods post harvest, are identified.
6.2 Nutrient losses in food processing and packaging fromharvesting to consumption are measured.
6.3 Impact on micro-organisms in the production of foods and foodproducts having beneficial nutritional parameters are demonstrated.
6.4 Rationale for the enrichment of processed foods is determined.