FDS2307M Healthy Food Product Assignment – UK

Module code and title :- FDS2307M Nutrition Health and Diet.
Assessment title :- Healthy Food Product.
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 under standing 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.
FDS2307M Healthy Food Product Assignment – UK

FDS2307M Healthy Food Product Assignment

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.

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

Format for assessment
Please upload your work in a .doc format.
Ensure that you use the guidance on font and formatting from the Learning with NCFM Tool box hand book.

1. Word count target 2000 words ± 200 words
2. Font is Arial
3. Font Size is 11
4. Line spacing is 1.5
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).
i. Include only sources that you have referenced in the work.
ii. It is very important to use appropriate academic books/e-books and journals/e-journals as the basis for your research.

FDS2307M Healthy Food Product Assignment – UK

FDS2307M Healthy Food Product Assignment

Whilst you may use the internet to support you in your learning of the subject in general websites are un acceptable 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.

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