Editorial

Citation

Blades, M. (2007), "Editorial", Nutrition & Food Science, Vol. 37 No. 3. https://doi.org/10.1108/nfs.2007.01737caa.001

Editorial

I am a great fan of all types of training as it helps people to make informed choices.

Recently there have been some new qualifications in nutrition launched as well as qualifications for school caterers.

The Royal Institute of Public Health launched their level 1 and level 2 qualifications in Healthier Food and Special Diets on 1st February 2007.

Both qualifications are aimed at assisting people to acquire information on nutrition and diet. The level 1 is a 4 h course and the level 2 a 6-9 h course. Both are assessed by a multiple choice question examination.

More information on the qualifications can be obtained from the Royal Institute of Public Health website. Teaching packs to support tutors in training students on the courses are available from the Royal Institute of Public Health to registered centres who register to train these courses.

The Food Standards Agency, People 1st (the main body for training of those in the hospitality industry) the School Food Trust and DfES have produced a level 1 award on Providing a Healthier School Meals Service. This is a 6 h course aimed at school catering staff, which helps them to both identify how to provide healthier food and also to promote it to their young customers.

The course is supported by a CD, which contains:

• •

  the course content;

• •

  lesson plan;

• •

  presentation;

• •

  facilitator notes;

• •

  handouts and activities;

• •

  learner information pack;

• •

  list of resources; and

• •

  list of organisations that provide further help.

The CD is only £5 and is available from People 1st and can be an excellent resource on any training in nutrition not just that for cooks.

The Support Workers in Schools Qualification is a level 2 and level 3 course again developed by the Food Standards Agency, People 1st, the School Food Trust and DfES.

It is aimed at all schools staff but there are optional elements for caterers to take forward on Healthier Cooking for Schools. This includes food safety plus how to cook and prepare and finish healthy dishes.

A DVD has been produced for this element of the course to assist the training of craft skills like knife skills, as part of some of the eight modules. These modules consist’of:

1. 1.

   food safety;

2. 2.

   soups;

3. 3.

   eggs;

4. 4.

   meat;

5. 5.

   fish;

6. 6.

   poultry and grains;

7. 7.

   whole poultry; and

8. 8.

   desserts.

The DVD simply explains each module. The information on the DVD is supported by recipes, school menus, hints and tips plus a wealth of information for learners on preparing dishes and food safety. The DVD is also available from People 1st at a cost of approximately £10.

For anyone involved in nutrition and catering training these courses developed by the Royal Institute of Public Health can be invaluable. Also the information available from People 1st is excellent to use in training and is also very inexpensive.

Mabel Blades