Planning a Healthy Diet

Overview

Framework:
RQF
Level:
Level 1
Unit No:
F/618/3770
Credits:
3
Guided learning hours:
30 hours

Aim

In this unit, learners will know what constitutes a healthy diet and how individuals can benefit from the right balance of food types. Using this knowledge they will be able to plan a healthy diet to meet an individual's personal needs.

Unit Learning Outcomes

1

Know the principles and benefits of a healthy diet.

Assessment Criteria

  • 1.1

    Describe the main features of a healthy diet.

    1.1: Main features, for example:

    • a balance of food groups
    • adequate fruit and vegetables
    • wholegrain/high‑fibre starchy foods
    • lean protein
    • some dairy or alternatives
    • limited fat, sugar, and salt
    • adequate fluids (6–8 cups/glasses per day)
  • 1.2

    Describe ways in which a healthy diet contributes to physical and mental well-being.

    1.2: A healthy diet contributes to physical and mental well-being, for example:

    • increased energy levels
    • reduced risk of diet-related illnesses
    • self-esteem
    • confidence
2

Know why it is important to understand an individual’s needs when planning their diet.

Assessment Criteria

  • 2.1

    Outline the personal information needed about an individual when planning their diet.

    2.1: Personal information, for example:

    • the person's likes and dislikes
    • allergies
    • portion sizes
    • any illness that may be influenced by food, for example, diabetes
  • 2.2

    State why this information is important in diet-planning.

  • 2.3

    Give examples of different diets that may be needed by an individual.

  • 2.4

    Describe what religious or cultural considerations may be needed in planning a healthy diet.

    2.4: Religious or cultural considerations, for example:

    • avoiding foods forbidden by a religion
    • providing vegetarian meals for religions that discourage meat
    • respecting fasting periods
    • avoiding foods that conflict with cultural beliefs
    • ensuring meals reflect cultural traditions and preferences
3

Be able to plan a healthy diet for an individual.

Assessment Criteria

  • 3.1

    Plan a healthy diet for an individual which is consistent with the principles of healthy eating and takes into account  their personal needs.

  • 3.2

    State why it is important to include the individual in planning their diet.