Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
This unit covers the skills and knowledge required to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a product.
Application of the Unit
This unit applies to production and technical supervisors and quality managers who are required to monitor the nutritional value of foods through processing and to interpret label information, and to members of product development teams who are required to assist in development and testing of products.
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
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Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
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ELEMENT |
PERFORMANCE CRITERIA |
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1. Interpret labelling requirements to provide nutritional information |
1.1 Food storage and preparation information on food labels is reviewed 1.2 The nutritional values of similar processed food products based on information supplied on the label are compared 1.3 Nutritional information on product labels to develop a diet plan for customers with specific requirements is interpreted |
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2. Evaluate the impact of processing methods on the nutritive value of processed compared to fresh food |
2.1 The effect of processing on the stability and availability of macro and micro nutrients in a range of food products is determined 2.2 Processes for modification of processed foods to enhance nutritional value are investigated 2.3 Food storage methods are compared for the retention of nutritive value and the introduction of food chemicals such as preservatives 2.4 The nutritional impact of a range of additives for flavour or colouring enhancement is investigated 2.5 Health warnings and permissible levels for the use of artificial additives to food products are compiled for a food product range |
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3. Contribute to the development of a food product to meet a specified dietary requirement |
3.1 Appropriate diets for customers with specific requirements or health challenges are identified 3.2 Common nutritional deficiencies and related diseases are evaluated 3.3 The nutritional properties of foods are matched to specified requirements 3.4 A food product is developed and nutritional advice provided |
Required Skills and Knowledge
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This section describes the skills and knowledge required for this unit. |
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Required skills include: |
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Ability to:
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Required knowledge includes: |
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Knowledge of:
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Evidence Guide
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
A person who demonstrates competency in this unit must be able to evaluate processing methods and additives for their effects on the nutritional value of food products, and to apply nutritional knowledge in product development. |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Critical aspects of assessment must include evidence of the ability to compare the nutritive value of processed food products based on nutritional information, to assess the impact of food processing and preservation techniques on nutrient retention in the food product, and to apply knowledge of food properties and nutrition as part of contributing to product development or planning. |
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Context of and specific resources for assessment |
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment. Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
The following assessment methods are suggested:
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Guidance information for assessment |
Evidence should be gathered over a period of time in a range of actual or simulated environments. |
Range Statement
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Occupational health and safety requirements |
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Regulations |
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Workplace requirements |
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Food processing Regulations/ Standards/ Guidelines |
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Organisations |
May include:
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Functional foods |
Any fresh or processed food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. Fermented foods with live cultures are considered as functional foods with probiotic benefits. |
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Nutraceuticals |
Includes functional foods that also aid in the prevention and/or treatment of disease(s) and/or disorder(s) (except anaemia), |
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Modified foods |
Fresh or processed food which has had components added (e.g. Vitamin C enriched) or reduced (e.g. low fat milk). |
Unit Sector(s)
Technical.
