Food Nutrition - Commercial Cookery
In this module the student will learn enough about food and basic nutrition to make more sensible food choices for themselves and others. Learning outcomes • Identify issues influencing food and beverage selection • Choose foods high in dietary fibre, low in South saturated fat • Discuss the relationship between food intake, level of physical activity and healthy body weight • Identify the nutritional and social effects of alcohol • Choose foods low in sugar and salt • Identify the benefits of choosing dairy foods as a source of calcium and foods high in iron.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.
No related resources were found.