This standard is about the underpinning knowledge surrounding the needs of a balanced diet. It covers what you need to know about the requirements for the food components; the different factors that influence diet and the effectiveness of different dietary regimes.
This standard is for you if your role requires you to have an understanding of the different factors that make up a balanced diet and how diets are controlled.
Knowledge and understanding
You need to know and understand:
1 what the critical food components of a balanced diet are
2 the quantities and regularity of supply of food components required for a balanced diet
3 how the requirements for a balanced diet change with age, gender, physical activity and lifestyle
4 what the consequences of an un-balanced diet are
5 common food sources of carbohydrates in the diet
6 the role and value of simple and complex carbohydrates in the balanced diet
7 common sources of roughage material in the diet
8 the role and value of roughage as a complex carbohydrate in the balanced diet
9 common food sources of protein in the diet
10 the role and value of protein in the balanced diet
11 common food sources of lipids in the diet
12 the role and value of lipids in the balanced diet
13 common sources of vitamins in the diet
14 how vitamins contribute to overall health and how best they can be incorporated into the balanced diet
15 common sources of minerals in the diet
16 how minerals contribute to growth and well-being and how best they can be incorporated into the balanced diet
17 common food sources of water in the diet
18 the role and value of water in the balanced diet
19 what the main dietary regimes are and their longer term purpose in correcting diet balance
20 how diets and diet advice are best controlled, monitored and supported
21 the effectiveness of different dietary regimes and how they can be accommodated for
22 how diets are controlled to deal with food substance intolerance
23 what the main challenges are in balancing the diet needs for key groups in the UK population
24 sources of information and guidance, including Public Health England and the British Nutrition Foundation
IMPFT103K Principles of a balanced diet
Overview
This standard is about the underpinning knowledge surrounding the needs of a balanced diet. It covers what you need to know about the requirements for the food components; the different factors that influence diet and the effectiveness of different dietary regimes.
This standard is for you if your role requires you to have an understanding of the different factors that make up a balanced diet and how diets are controlled.
Knowledge and understanding
You need to know and understand:
1 what the critical food components of a balanced diet are
2 the quantities and regularity of supply of food components required for a balanced diet
3 how the requirements for a balanced diet change with age, gender, physical activity and lifestyle
4 what the consequences of an un-balanced diet are
5 common food sources of carbohydrates in the diet
6 the role and value of simple and complex carbohydrates in the balanced diet
7 common sources of roughage material in the diet
8 the role and value of roughage as a complex carbohydrate in the balanced diet
9 common food sources of protein in the diet
10 the role and value of protein in the balanced diet
11 common food sources of lipids in the diet
12 the role and value of lipids in the balanced diet
13 common sources of vitamins in the diet
14 how vitamins contribute to overall health and how best they can be incorporated into the balanced diet
15 common sources of minerals in the diet
16 how minerals contribute to growth and well-being and how best they can be incorporated into the balanced diet
17 common food sources of water in the diet
18 the role and value of water in the balanced diet
19 what the main dietary regimes are and their longer term purpose in correcting diet balance
20 how diets and diet advice are best controlled, monitored and supported
21 the effectiveness of different dietary regimes and how they can be accommodated for
22 how diets are controlled to deal with food substance intolerance
23 what the main challenges are in balancing the diet needs for key groups in the UK population
24 sources of information and guidance, including Public Health England and the British Nutrition Foundation
Key Words: Food: Diet: Dietary; Regimes; Technology