Applying human nutriTION

1. TTLM Code: CST CUA2 M01 0822
Apply Nutrition knowledge
Learning Modules
Unit of Competence Apply Nutrition knowledge
Module Title Applying Nutrition knowledge
LO 1 Identifying the basic nutrients on foods items
Assessment Criteria  Food source and the process of digestion are explored.
 Credible sources of information about nutrition and diet are
established.
 Nutritional guidelines for healthy are interpreted and applied
LO 2 Balanced Die
Assessment Criteria  The nutrient found in different food item is identified.
 Healthy diet and nutrition to others based on the a dietary guidelines
are promoted.
 Determine the cause of nutrient loss related to food preparation.
 Acquire amount of calories requirement on different food according
to customer age, sex and work habit.
Session Plans
Session Plan -1(M01-LO1)
Unit of Competence Apply Nutrition knowledge
Module Title Applying Nutrition knowledge
LO 1 Identifying the basic nutrients on foods items
Session Objectives: At the end of this session the trainees shall be able to –
 Food source and the process of digestion are explored.
 Credible sources of information about nutrition and diet are
established.
 Nutritional guidelines for healthy are interpreted and applied
Activities
Nominal
Duration
Contents Methods
Sessions 30min. Introduction to the Module Orientation
1hr. Food nutrients Lecture-discussion,

2. demonstration
1hr.
Nutritional guidelines for healthy are
interpreted and applied.
Lecture-discussion
Evaluation 30 min Accomplishment of written and LAP Test Individual Activity
Summary 30 min Wrap-up and Feedback Discussion
Resources  Learning Guide #1
 Safety Manual and Guide

Session Plan -2(M02-LO2)
Unit of Competence
Apply Nutrition knowledge
Module Title Applying Nutrition knowledge
LO 2 Balanced Die
Session Objectives: At the end of this session the trainees shall be able to –
 The nutrient found in different food item is identified.
 Healthy diet and nutrition to others based on the dietary
guidelines are promoted.
 Determine the cause of nutrient loss related to food
preparation.
 Acquire amount of calories requirement on different food
according to customer age, sex and work habit.
Activities
Nominal
Duration
Contents Methods
Sessions 30min. Recapitulation Discussion
1hr. Nutrients in different food items
Lecture-
discussion
30min.
Determine the cause of nutrient loss related to
food preparation.
Lecture-
discussion
1hr.
Acquire amount of calories requirement on
different food according to customer age, sex
and work habit.
Group activity,
demonstration
Evaluation 30min. Accomplishment of LAP Test Individual Activity
Summary 30mins Wrap-up and Feedback
Question and
Answer
Resources  Learning Guide #2
 Supplies and materials