All persons involved in catering for the public with food cooked and provided packaged or ready-toeat have a legal and professional responsibility to consider the nutritional and dietary implications of their products. This includes all those with responsibility for the planning of menus and selection of ingredients at settings including pubs, restaurants, cafes, delis, works canteens, schools, prisons, hospitals and residential centres.
This award is designed to address basic awareness and understanding of the important role that well balanced nutrition plays in health and wellbeing, and the associated need for well-planned and wellmanaged nutritionally appropriate catering. Based on the nationally recognised syllabus and legal and professional standards, this award covers the basic principles of nutrition which underpin the production of healthy food, the effect that nutrition has on the health and wellbeing, and how to plan and prepare nutritionally balanced and appropriate food including special diets. It is coauthored and co-presented by Dr Mabel Blades (PhD. A. Dip. PRPH Nutr, BSc Hons, SRD, DMS, MPhil, MIFST, MBA, RSH), an acclaimed nutritional Author, Advisor and Academic.