FDS2307M Healthy Food Product
FDS2307M: Nutrition Health and Diet
Contribution to final module mark : 50% of the final module mark.
Description of assessment task and purpose : You are required to submit an essay-based assignment to demonstrate your understanding of the nutritional tools to design a healthy and balanced diet.The purpose of this assessment is to judge your knowledge of the subject area and ability to find and evaluate accurate and reliable information that you will present in a clear, concise and scientific manner. Your discussion should be supported using credible and reliable academic sources.
Learning outcomes assessed : LO1 Apply nutritional tools to design a healthy and balanced diet
For those of you on an apprenticeship programme, this assessment will also offer you the opportunity to provide evidence for your apprenticeship standard, which is detailed more clearly in the section below.
FDS2307M Healthy Food Product
FDS2307M Healthy Food Product
Apprenticeship standards linked to this assessment
Some suggestions for appropriate statements for which this assessment provides evidence are given below, but do look carefully at your standards, as it may be possible to link completion of this assessment to other areas
Food Industry Technical Professional
K1.2 Food allergy and intolerance management, including labelling requirements and management systems for control of allergens in manufacturing
K1.3 Food legislation and regulation as appropriate to own organisational context
K1.6 Scientific principles underpinning food chemistry and physics: composition of food and its nutritional value and trends; including rheology, fluid dynamics, thermodynamics
K1.7a Enhancing nutritional impact of food components – macro- and micro-nutrients; preserving and enhancing nutritional values in processing
K1.7c Delivering nutritious products meeting dietary requirements
K1.7d Habits and consumer trends
K1.8 Technical knowledge of physical attributes and chemical constituents of commonly used ingredients: sugar, flour, fat, starch, yeast, milk, meat, fruit, vegetables and additives
K 1.17 Factors governing food safety, integrity, and sustainability within the global supply chain
K1.19 Ethical issues in the food industry, including the environment
B1 Ownership of work accepts responsibility, is proactive, plans work, demonstrates integrity, aims for excellence
FDS2307M Healthy Food Product
Format for assessment
Please upload your workin a “.doc” format.
Ensure that you use the guidance on font and formatting from the “Learning with NCFM Toolbox” handbook.
- Word count target 2000 words ± 200 words
- Font is Arial
- Font Size is 11
- Line spacing is 1.5
- Left and right margins should be justified
Please provide your reference list in the Harvard format. For full details on this format please use the University Harvard Referencing handbook (PDF).
- Include only sources that you have referenced in the work.
- It is very important to use appropriate academic books/e-books and journals/e-journals as the basis for your research.
Whilst you may use the internet to support you in your learning of the subject, in general websites are unacceptable for academic reports. Appropriate websites are those provided by the government, international regulatory bodies and so forth. While Wikipedia can be very useful to help you understand, use the reference lists within the pages to go back to the original sources for your report writing.
FDS2307M Healthy Food Product
Marking criteria for assessment
As part of this assignment, you are required to develop a healthy and nutritious product (virtually) using a standard recipe and assess its nutritional value using several tools, including nutritional calculations. You will also consider how you enhanced the nutritional impact of the ingredients chosen by considering the bioavailability of nutrients and the effect of processing. Please use the following guidelines to prepare your report:
- Review trends to design a nutritious product meeting dietary requirement. Justify that the product is nutrient dense by including your calculations. Justify that the product meets the dietary requirements.
- Using nutritional databases, prepare back of pack (BoP) and front of pack (FoP) labels. Also include health claim/s (if applicable) and allergen labelling. Include general rules about labelling and relevant legislation/regulations.Clearly show your calculations.
- Discuss how you enhanced the nutritional impact of food components in the healthy food product you designed. (e.g., bioavailability, co-ingestion of nutrients, enhancing and inhibiting factors of absorption).
- Discuss how nutrients in the product can be preserved/enhanced during processing (stability of nutrients during processing, bioavailability).
Referencing: appropriate use and accuracy of references
Spelling, grammar, format, word count, style and presentation
Please note that there is no need to include an introduction and conclusion section
FDS2307M Healthy Food Product
Additional information for completion of assessment
Assignments should be well structured and with consistent focus upon relevance to the assignment brief. Research is key to developing an effective critical discussion, so use the reading list and library portal as a starting point and read around the subject. You will need to give yourself time to achieve this. Reading journal articles is particularly useful for up to date and relevant information. Try to avoid making unsubstantiated claims. Facts should always be underpinned through your referencing. Avoid direct the over-use of direct quotations – they do not evidence your understanding. Put the ideas into your own words through paraphrasing or summarising. Direct quotations should always be followed by your own explanation of their meaning in order to evidence your understanding. There is plenty of support available to you through the University. The University Learning at XXX (website) is a good place to start.
FDS2307M Healthy Food Product
To Be Continue…