Lesson 2. Health Food and Human Nutrition

This lesson ensures sound knowledge of human digestion at a level appropriate for food manufacturers or retailers. It explores major foods groups as is fundamental in understanding human nutrition, whilst introducing the concept of nutritional deficiency which (possibly) arises from restrictive diets.

Lesson 3. Significance of Gluten, Sugar and Fermented Products

This lesson looks at common substances which impact health food development. Gluten, sugar and yeast (fermented foods). This lesson introduces students to the breadth of health food development and gives a little of the science behind human health and what we eat. 

Lesson 4. Development of Wheat Substitute Products

This lesson discusses wheat and its significance in the diet. It also explores the difference between intolerance and allergy in relation to coeliac disease. The lesson covers gluten free flours and how binding and emulsification are important processes in gluten free cooking/baking. This lesson content is tied into free-from diet types.

Lesson 5. Development of Protein Substitute Products

This lesson encourages students to develop a sound understanding of the importance of protein in nutrition. This lesson content is tied into free-from meat and dairy diet types.

Lesson 6. Development of Dairy Substitute Products

This lesson helps students understand significant differences in health related problems linked to milk or milk based products. The lesson delves into the manufacturing of alternative products which are dairy free. This lesson content is tied into free-from diet types. 

Lesson Aims 

Lesson 1: Describe alternative foods developed and marketed for a range of dietary requirements and preferences.

Lesson 2: Describe how health food products are developed to satisfy a variety of nutritional requirements.

Lesson 3: Describe the significance of major components – gluten, sugar and fermented products – in health food manufacturing.

Lesson 4: Explain how to manufacture a range of different wheat substitute products.

Lesson 5: Explain how to manufacture a range of different protein substitute products.

Lesson 6: Explain how to manufacture a range of different dairy substitute products.

Lesson 7: Explain how to manufacture a range of different substitute products suitable for vegetarian and vegan consumers.

Lesson 8: Discuss business applications in the health food industry.

Lesson 9: Explain how to market specialised health food products and services.

Health Food Production Course Aim - Apply a knowledge of foods and their components to develop and market a range of different health foods.

Extract from the Course: 

There is a significant market for health-based food products that cater to specialist needs, in supermarkets, retail food shops, cafes, restaurants, and pre-packaged or ready-made meals. This market may be divided into various categories, for instance:

• Medical and Health
• Lifestyle and Principles
• Cultural or Religion

Yet all three categories contribute to the same general need for specialty food products. 

Diets for lifestyle and principle-based motives include:

• Raw (as known as clean) -- Many processed foods contain additives designed to enhance taste, shelf life or other characteristics of the food. Other foods can be contaminated by toxic chemicals from the environment where the food was grown including pollutants and/or chemical sprays. These include preservatives, food colourings, and other chemical additives. Some people can be particularly intolerant to these food additives. A clean diet focuses on whole foods with few or no additives and preservatives. Vegan – vegan diets are free of all animal products. This includes being free from eggs, milk, honey, and in some cases, fruits such as avocado due to production concerns.
• Vegetarian – vegetarian diets do not include meat, but may include limited animal products, such as eggs, milk, and honey. There are many variations on a vegetarian diet. In some places, people who eat fish may refer to themselves as vegetarian, though this is more properly considered pescatarian. 
• Keto -- The ketogenic diet was developed as part of a treatment for the seizure disorder epilepsy. It combines large amounts of fat with very low amounts of carbohydrates. This induces the liver to produce ketone bodies as a source of energy for neurons. Ketogenesis also alters the balance of excitatory and inhibitory neurotransmitters, modifies gene expression, reduces oxidative stress and inflammation, and has other effects on brain function.
• Paleo – the paleo diet is a diet based on the perceived idea of early human diets, generally pre-farming. It focuses on a variety of meat, fish, vegetables, and fruit, and generally excludes grains (including cereals such as wheat), legumes, and dairy as products of agriculture. It does include nuts and seeds. The idea is to reduce negative health outcomes by focusing on nutrition based on hunting and gathering.

Why start today? 

Students will learn the importance of food for human health, delve into produce and product development, learn how to put it all together in applications for successful business. 

Hospitality or retail staff will develop greater knowledge of how and why health food is critical. Increasing familiarity of available products means staff will strengthen the breadth and depth of their understanding and sell with confidence.   

Plant-based eating venues, or 'free-from' menu options seen in cafés and restaurants, ensure they offer an exclusive dining experience catering to their own unique customer base.

Nothing energises our students more than taking small steps on a path to something big. Take an idea, combine the basics, add unlimited layers of passion, stir in some business acumen, add a large pinch of marketing know-how to finish...

Are you ready? Are you devoted? Click ENROL NOW! Daily Enrolments - Open Now!