This two-day course provides a comprehensive introduction to workload planning, menu planning and design, and the nutritional analysis of recipes and menus. It is designed to enhance participants' knowledge, skills, and confidence in applying these principles within their organisations.
While the course is particularly relevant for food service dietitians, it is also suitable for catering managers, kitchen staff, support workers, and other professionals involved in food service provision. Participants will gain practical knowledge and tools to support effective menu development, nutritional compliance, service planning, workload management, and nutritional analysis.
The course is applicable across a wide range of settings, including NHS Acute Trusts, NHS Mental Health Trusts, non-NHS and private healthcare organisations, catering management and contracting services, and procurement organisations. It may be especially beneficial for dietitians working in dual roles or those with responsibility for catering services alongside their clinical duties.
We believe this course offers a valuable learning opportunity for multidisciplinary teams across healthcare and food service organisations seeking to strengthen their expertise in menu planning, nutritional analysis, and the delivery of high-quality food services.
Aim
•To provide the knowledge and skills required to work as a Food Service Dietitian
•To introduce all areas of food service dietetics
•To provide an opportunity to network with dietitians in the same speciality, share experiences & learn from others
Learning Outcomes
On completion of the course you will be able to:
1. Describe the main functions of a Food Service Dietitian
2. Describe the different settings in which a Food Service Dietitian may work and the range of different career paths that can be taken
3. Demonstrate an understanding of how and when to apply the relevant food and nutrition documents that Food Service Dietitians use: The BDA Nutrition and Hydration Digest, Food in Hospitals, Independent Review of Hospital Food, National Healthcare Food and Drink Standards, One Blue Dot
4. Demonstrate an understanding of the following skills: - nutritional analysis of a menu, nutritional analysis of a recipe, menu planning, and development, and writing a tender specification to meet the needs of your service users.
5. Demonstrate an understanding of how food legislation affects patients and service users e.g., allergen legislation and calorie labeling legislation
6. Demonstrate an understanding of food sustainability and how it can be built into food service
Upcoming dates
