Introduction to Food and Nutrition for Families
The aim of the programme module s to give learners a basic knowledge, skill and competence
regarding the relation between good health, nutrition, food choice and preparation.
To enable the learner to outline the nutritional value of common food groups.
•To facilitate the learner to plan a healthy diet for a family of four
•To enable the learner to plan and cook a one-course meal for two.
To facilitate the learner to appreciate value for money when food shopping
• To assist the learner to develop the basic literacy and numeracy skills related to General
Learning through the medium of the module themes and content.
• To enable the learner to learn how to learn in a well- structured and supervised
environment
Target Award
QQI General Learning – P2GL0
No formal education or qualifications are required although applicants may have participated in primary and secondary education. Applicants will be expected to demonstrate a standard of knowledge, skill and competence equivalent to NFQ Level 1 when accessing a Level 2 programme.
Age Requirements
Please see course details for minimum age requirements.
Learning Aptitude
Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
Previous Experience
Applicants must be able to demonstrate an elementary range of knowledge, skills and competencies relevant to the course and be able to work under direction.
| Module | Award | Body |
|---|---|---|
| Food Choice And Health | Food Choice & Health (M2H16) | QQI |
(FCH1) Sort familiar foods according to food group, eg fruit/vegetable,
meat/fish, dairy
(FCH2) Describe typical foods and drinks associated with a well balanced
diet
(FCH3) List common consequences of good diet eg, healthy heart, strong
bones, clear skin, dental health
(FCH4) Participate in the preparation of healthy meals, eg breakfast and
lunch /dinner
(FCH5) Identify common safe practices associated with food preparation
and storage, eg separating raw/cooked meat in a domestic fridge
(FCH6) Demonstrate appropriate food hygiene and safety practices