The Further Education and Training Awards Council (FETAC) was set up as a statutory body on 11 June 2001 by the Minister for Education and Science. Under the Qualifications (Education & Training) Act, 1999, FETAC now has responsibility for making awards previously made by NCVA. Module Descriptor Food and Nutrition Level 4 N12765 www.fetac.ie
Summary of Contents Introduction Module Title Module Code Level Credit Value Purpose Preferred Entry Level Special Requirements General Aims Units Specific Learning Outcomes Portfolio of Assessment Grading Individual Candidate Marking Sheets Module Results Summary Sheet Appendices Glossary of Assessment Techniques Assessment Principles Describes context and objectives Indicates the module content. This title appears on the learner s certificate. It can be used to download the module from the website www.fetac.ie. An individual code is assigned to each module Indicates where the award is placed in the National Framework of Qualification, from Level 6 to Level 6 Denotes the amount of credit that a learner accumulates on achievement of the module. Describes in summary what the learner will achieve on successfully completing the module and in what learning and vocational contexts the module has been developed. Where relevant, it lists what certification will be awarded by other certification agencies. Recommends the level of previous achievement or experience of the learner. Usually none but in some cases detail is provided here of specific learner or course provider requirements. There may also be reference to the minimum safety or skill requirements that learners must achieve prior to assessment. Describe in 3-5 statements the broad skills and knowledge learners will have achieved on successful completion of the module. Structure the learning outcomes; there may be no units. Describe in specific terms the knowledge and skills that learners will have achieved on successful completion of the module. Provides details on how the learning outcomes are to be assessed. Provides details of the grading system used. List the assessment criteria for each assessment technique and the marking system. Records the marks for each candidate in each assessment technique and in total. It is an important record for centres of their candidate s achievements. Can include approval forms for national governing bodies. Explains the types of assessment techniques used to assess standards. Describes the assessment principles that underpin the FETAC (FETAC) approach to assessment. 1
1 Title Food & Nutrition 2 Module Code N 12765 3 Level 4 4 Credit Value 1 credit 5 Purpose This module is a statement of the standards to be achieved to gain an FETAC credit in Food & Nutrition at Level 4. It is designed to provide the learner with knowledge and skills to make informed choices about food and diet. 6 Preferred Entry Level None. 7 Special Requirements None. 8 General Aims Learners who successfully complete this module will: 8.1 understand the composition of foods 8.2 analyse the factors associated with food choices and dietary habits 8.3 interpret nutritional information on food labels 8.4 appreciate the relationship between nutrition and health 8.5 demonstrate positive food choices. 2
9 Units The specific learning outcomes are grouped into 4 units. Unit 1 Unit 2 Unit 3 Unit 4 Food Composition Food Choices Food, Nutrition and Health Planning for a healthy diet 10 Specific Learning Outcomes Unit 1 Food Composition Learners should be able to: 10.1.1 identify macro nutrients and micronutrients in the diet 10.1.2 understand the sources and role of proteins in the diet 10.1.3 understand the sources and role of fats in the diet 10.1.4 understand the sources and role of carbohydrates in the diet 10.1.5 recognise the sources and role of vitamins in the diet 10.1.6 recognise the sources and role of minerals in the diet 10.1.7 recognise effects of nutrient deficiencies 10.1.8 understand energy requirements of individuals 10.1.9 list the factors which influence energy requirements 3
Unit 2 Food Choices Learners should be able to: 10.2.1 explain a healthy diet with reference to a model such as the food pyramid 10.2.2 discuss factors that influence food choices 10.2.3 analyse shopping skills in line with healthy eating recommendations 10.2.4 understand food labelling regulation requirements 10.2.5 interpret food labelling information 10.2.6 evaluate the nutritional value of food items using food labels 10.2.6 advise on food concepts e.g. organic food, GM food, functional foods, health foods, food supplements 10.2.7 interpret role of specialised diets as part of food choices e.g. weight loss programmes, strength building etc. Unit 3 Food, Nutrition and Health Learners should be able to: 10.3.1 outline the current dietary recommendations as outlined by HSE 10.3.2 discuss the importance of a balanced diet in maintaining good health 10.3.3 summarise the main current diet related health statistics eg obesity, Coronary Heart Disease, Cancer, Blood Pressure 10.3.4 recognise foods that may contribute to food allergies 4
10.3.5 demonstrate role of diet in dietary related conditions such as obesity, CHD, cancer, BP, osteoporosis, diabetes, coeliac disease, irritable bowel syndrome, dental caries 10.3.6 understand the relationship between diet and behaviour eg childhood hyperactivity. Unit 4 Planning For a Healthy Diet Learners should be able to: 10.4.1 understand principles of menu planning 10.4.2 design appropriate menus for specified groups eg vegetarians, diabetic, weight loss etc 10.4.3 recognise methods of improving nutritional content of meals 5
11 Portfolio of Assessment Please refer to the glossary of assessment techniques and the note on assessment principles at the end of this module descriptor. All assessment is carried out in accordance with FETAC regulations. Assessment is devised by the internal assessor, with external moderation by the FETAC. Summary Assignment 40% Project 40% Collection of Work 20% 11.1 Assignment The internal assessor will devise a brief that requires the candidate to demonstrate understanding and application of a range of specific learning outcomes. Assignment: The brief of the assignment will focus on the nutritional requirements of individuals or groups. They will devise suitable duration menus, outlining the rationale for their selections and drawing conclusions from the selection. Candidates will submit a report with supporting documentation as part of the evidence. The assignment may be presented in a variety of media, for example written, audio, graphic, visual or any combination of these. Any audio or video evidence must be provided on tape. 11.2 Project The internal assessor will devise a project brief that requires candidates to demonstrate their understanding and approach to managing diet related health concerns. The project brief will focus on a broad range of specific learning outcomes. The form in which the project is presented will be agreed in consultation with the internal assessor. 6
The project may be presented in a variety of media, for example written, audio, graphic, visual or any combination of these. Any audio or video evidence must be provided on tape. 11.3 Collection of Work The project may be undertaken as a group or a collaborative piece of work. The individual contribution of each candidate must be clearly identified. The internal assessor will devise guidelines for candidates on gathering a collection of work that demonstrates evidence of a range of specific learning outcomes. The collection will include a range of reference material and worksheets. The work may be presented in a variety of media for example written, audio, video, graphic, visual or any combination of these. Any video or video evidence must be provided on tape. 12 Grading Pass 50-64% Merit 65-79% Distinction 80-100% 7
Individual Candidate Marking Sheet 1 Food And Nutrition N12765 Assignment 40% Collection of Work 20% Candidate Name: PPSN No.: Centre: No.: Assessment Criteria Maximum Mark Candidate Mark Appropriate use of menu 30 Clear rationale for choice of foods 30 Comprehensive conclusion 10 Clear layout 10 Relevant information collected 20 Relevant worksheets completed 20 TOTAL MARKS This mark should be transferred to the Module Results Summary Sheet 120 Internal Assessor s Signature: Date: External Authenticator s Signature: Date: 8
Individual Candidate Marking Sheet 2 Food & Nutrition N12765 Project 40% Candidate Name: PPSN No.: Centre: No.: Assessment Criteria Maximum Mark Candidate Mark Appropriate description on the aims of research 20 Clear description of research with accurate information 30 Logical and appropriate presentation 15 Logical conclusions and recommendations 15 TOTAL MARKS This mark should be transferred to the Module Results Summary Sheet 80 Internal Assessor s Signature: Date: External Authenticator s Signature: Date: 9
Module Results Summary Sheet Module Title: Food & Nutrition Module Code: N12765 Mark Sheet Mark Sheet Assessment Marking Sheets 1 2 Maximum Marks per Marking Sheet 120 80 Total 100% Grade* Candidate Surname Candidate Forename Signed: Internal Assessor: Date: This sheet is for internal assessors to record the overall marks of individual candidates. It should be retained in the centre. The marks awarded should be transferred to the official FETAC Module Results Sheet issued to centres before the visit of the external Authenticator. Grade* D: 80-100% M: 65-79% P: 50-64% U: 0-49% W: candidates entered who did not present for assessment 10