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
Industry Classification Scheme
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