Overview
Who is this for?
This course supports chefs, culinary and operations teams, and food and beverage managers in developing their skills to enhance well-being through food and meet the growing demand for responsible catering. And who would also like to understand better how to incorporate the Menus of Change and nutrition in to their dining and catering offer.
Why should I take part?
This course provides a sound understanding of key nutritional principles, how they relate to the health of your customers and clients, and how to encourage food choices that support their health and well being.
Learning will be supported through a series of presentations, discussions and activities, and delegates will be encouraged to take an active role, contributing ideas and insights.
How will it help me?
During the event, you will…
- Be introduced to nutrition and a brief history of nutrition science, from the discovery of vitamins to current challenges
- Review of what healthy eating really means, the eat well guide and an introduction to the Menus of Change
- Understand how the 24 Principles work in promoting healthy eating
- Decode nutrition labels on foods
- Have a detailed review of mandatory and voluntary nutritional labelling and an introduction to other relevant concepts
- Review nutrition in foodservice operations
- Understand how cooking recipes and ingredients impacting nutrition of food provided
- Review alcohol provision
- Understand catering for special dietary needs
- And understand how managing the catering environment supports healthy food choices
Following the event, you will…
Gain an Association for Nutrition Certificate in Foundational Nutrition Essentials for Catering
Provisional Itinerary:
The course takes place from 9:30 and will finish by 4:30, lunch will be provided.
Final itineraries and timings will be in your calendar invite.
About the Trainers:
David Titman, Co-Founder & Director, RaisingNutrition Ltd
David is a registered nutritionist (RNutr) and food scientist with multinational experience in advising the food sector. He takes creative, pragmatic approaches to working with companies in developing their responsible food strategies, which has led to significant positive change in charitable, commercial and educational settings. As a regular university lecturer, he keeps closely up to date on the latest research in food and nutrition and with a fourth-degree black belt in karate, he spends much of his time away from nutrition, practising and teaching martial arts.
Jenna Mosimann, Co- Founder & CEO, RaisingNutrition Ltd.
Jenna has extensive experience at executive and senior management level in corporate and not-for-profit environments including in nutrition and education focused organisations, where she has built expertise in collaborative and partnership working. Having left behind the world of financial services to retrain and gain a first class BSc (Hons) degree in Nutrition Science, Jenna has not looked back and is passionate about nutrition science and making this understood and accessible to others to support better health and well-being. Also as a regular ultra-marathoner and mum of two, she has a personal interest in nutrition for endurance and performance, and for children’s well-being and development.
RaisingNutrition Ltd (www.raisingnutrition.org) RaisingNutrition is a not-for-profit nutrition-focused social enterprise, working with organisations to both raise nutrition standards and the knowledge of nutrition to support better health and wellbeing. We offer an accreditation, training and consultancy services to support more sustainable nutrition and food strategies, supporting the health of both people and planet.
The RaisingNutrition Accreditation is a unique nutrition-focussed accreditation that can support and promote any organisation (whether a caterer, a food service organisation, a large employer, a university or a hospital etc) that is committed to taking nutrition seriously, and wants to help enable, encourage and empower more ofdav us in eating well, which in turn will support us all in living well, working well and staying well.
Our work encompasses expertise in nutrition science, food science and health psychology, understanding that to make healthy food choices the easier ones, we need to not only consider the food available, but also the wider environment, and the knowledge and understanding in place.
