Overview
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.
For the full unit details, please download the latest version of the qualification specification. This is available for download on the relevant qualifications page.
Unit Learning Outcomes
To view the assessment criteria and any additional content, please expand the relevant learning outcome below.
Assessment Criteria
-
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: A healthy diet contributes to physical and mental well-being, for example:
- increased energy levels
- reduced risk of diet-related illnesses
- self-esteem
- confidence
Assessment Criteria
-
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: 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
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.