Employability and Enterprise

Agriculture, Environment & Animal Care

Vocational Qualifications

Catering, Hospitality & Leisure

Vocational Qualifications

Childcare & Education

Access to HE
Apprenticeships
Pre-Access to HE
Vocational Qualifications

Construction, Engineering & Manufacturing

Access to HE
Vocational Qualifications

Creative, Design & Digital

Access to HE
Vocational Qualifications

Education & Training

Professional Development

Hair & Beauty

Vocational Qualifications

Health, Science & Social Care

Access to HE
Apprenticeships
Pre-Access to HE
Vocational Qualifications

Life Skills & Progression

Personal & Social Development

Personal and Professional Development

Personal & Social Development
Professional Development
Vocational Qualifications

Public & Protective Services

Access to HE
Vocational Qualifications

Safeguarding & Wellbeing

Supporting SEND

Personal & Social Development
Professional Development

Transport & Logistics

Access to HE
Vocational Qualifications

Overview

Framework:
RQF
Level:
Level 1
Unit No:
K/504/7641
Credits:
3
Guided learning hours:
30 hours

Assessment Guidance

Portfolio of Evidence

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.

Learners need to have a basic understanding of what constitutes a healthy diet i.e. starchy foods; fruit and vegetables; meat, fish and alternatives; fats and sugar; milk and dairy foods. They also need to know the balance required between each of these food types. Learners should research the fluid intake required for a healthy lifestyle.

Learners will also have the opportunity to discuss how a healthy diet can contribute to physical and mental well-being. Topics may include increased energy levels, reduced risk of diet related illnesses, self esteem, confidence etc.

Assessment Criteria

  • 1.1
    Outline the importance of balance, moderation and variety, and appropriate fluid intake to a healthy diet.
  • 1.2
    Describe ways in which a healthy diet contributes to physical and mental well-being.

2

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

When planning a diet for an individual a carer needs to know what the person's likes and dislikes are; allergies; portion sizes; any illness that may be influenced by food e.g. diabetes; food lifestyle e.g. vegetarian, vegan; religious and cultural requirements. Learners should respect the individual and their right to choose what they would like to eat. However learners need to understand the importance of using this information when planning diets e.g. it may cause illness, distress, anxiety or enhance the quality of life for the individual.

Assessment Criteria

  • 2.1
    Outline the personal information needed about an individual when planning their diet.
  • 2.2
    State why this information is important in diet-planning.

3

Be able to plan a healthy diet for an individual.

Learners may find it helpful to use the 'eat-well' plate as a tool for this outcome. They should be able to provide examples of different food types and an appropriate balance. Learners are not expected to demonstrate an in-depth knowledge of the nutritional values of food for this outcome.

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.

Offer this Unit

If you would like to offer this unit, you can book a meeting with us to discuss the best options.