Provider: Susan Church Nutrition
Date: Friday 27 February 2026 (Virtual Classroom); Friday 24 April 2026 (London, in-person)
Times: 9.30am-4.30pm
Cost: £195 [In person] or [£175 virtual]
Location: Franklin-Wilkins Building, Waterloo Campus, Kings College London, Stamford Street, London, SE1 9NH (and Virtual Classroom for Virtual Courses)
Target Audience: Dietitians and dietetic support workers who undertake recipe analysis.
Description: Calculating the nutrient content of recipes is an essential skill for dietetic professionals. This highly practical and interactive one-day course, now also available in a Virtual Classroom format, is designed to update and enhance the knowledge and skills of dietitians and dietetic support workers in recipe analysis, including how to identify and minimise errors.
As well as presentations on legislation, uses and limitations of food composition data, steps in recipe calculation, and comparisons with chemical analysis, the course includes a practical food preparation exercise looking at factors that need to be considered during recipe calculations, together with nutrition calculation exercises