Diet And Health FDS2307M Assignment
Nutrition Health and Diet.
Description of assessment task and purpose
You are required to submit an essay-based assignment to demonstrate your understanding of the role of nutrients in preventing disease and maintaining healthy weight and also the concept of functional foods from a wider perspective.
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.
Diet And Health FDS2307M Assignment
Diet And Health FDS2307M Assignment
Learning outcomes assessed
LO2Appraise the role of nutrients in preventing disease and maintaining healthy weight.
LO3 Discuss the scientific, health, regulatory and economic importance of functional foods.
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.
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.
Diet And Health FDS2307M Assignment
Food Industry Technical Professional
K2 Food allergen and intolerance management, including labelling requirements and management systems for control of allergens in food manufacturing
K3 Food legislation & regulation as appropriate to own organisational context
K6 Scientific principles underpinning food chemistry and physics: composition of food and its nutritional value and trends including rheology, fluid dynamics, thermodynamics
K7 Enhancing nutritional impact of food components – macro- and micro-nutrients; preserving and enhancing nutritional values in processing, distribution and sale; delivering nutritious products meeting dietary requirements, habits and consumer trends
K8 Technical knowledge of physical attributes and chemical constituents of commonly used ingredients: sugar, flour, fat, starch, yeast, milk, meat, fruit, vegetables and additives
K17 Factors governing food safety, integrity and sustainability within the global supply chain
K19 Ethical issues in the food industry, including the environment
B1 Ownership of work: accepts responsibility, is proactive, plans work, demonstrates integrity, aims for excellence
Diet And Health FDS2307M Assignment
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.
Diet And Health FDS2307M Assignment
Marking criteria for assessment
Functional foods are foods and food ingredients with demonstrated enhanced physiological function or effects in disease risk reduction.
Write an essay about functional foods and ingredients to discuss their health, scientific, regulatory and economic importance.
Your report should include the following sections:
- Introduction: Critically evaluate the role of nutrients in general in preventing disease and maintaining healthy weight. This section should emphasise the importance of nutrition and/or diet on health.
- Health benefits of functional foods:Include examples of functional/bioactive ingredients and provide scientific evidence regarding their health benefits.
- Scientific importance of functional foods: Discuss how can food science be utilised to create functional foods.
- Regulation concerning functional foods in the UK: Discuss why is it important that functional foods/ingredients are regulated and how they are regulated.
- Economic importance of functional foods: Appraise how functional foods/ingredients can generate added value in the food industry. Consumer and market trends can also be included in this section
- Conclusion.
Referencing: appropriate use and accuracy of references
Spelling, grammar, format, word count, style and presentation
Please note that all work is assessed according to the University of XXX Management of Assessment Policy (PDF).and that marks awarded are provisional on Examination Board decisions (which take place at the end of the Academic Year.
Diet And Health FDS2307M Assignment
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 (website).is a good place to start.
Diet And Health FDS2307M Assignment
Assessment support information
XXX as module leader, will be available to answer questions on the assessment. Firstly, a video explaining the assessment will be made available through the Blackboard Module site under the Assessments tab. Further guidance will be provided through the routine meetings provided as part of the module delivery.
A draft of the report can be submitted for basic feedback on a single occasion. The last date for this opportunity will be Monday, June with the intention being to return feedback by Thursday June one week before the final submission deadline. You can choose to submit a draft earlier than this, but this will not mean you can submit a further draft before the deadline.
Diet And Health FDS2307M Assignment
To be continue…