Recipe Analysis: Maximising Accuracy

Susan Church is running Maximising Accuracy.

To sign up please select the day for which you would like to register. More information about the course and programme is below:

22 March 2019 : Leeds, West Yorkshire.

26 April 2019 : Kings College: London, SE1 9NH.

29 April 2019 : Kings College: London, SE1 9NH.

To sign up for the course please visit Susan Church Nutrition

https://www.susanchurchnutrition.co.uk/registration/

or email Susan Church

susan@susanchurchnutrition.co.uk  Tel: 07719 381949

Cost per delegate : £195

This event is designed to update and improve the knowledge and skills of dietitians and nutritionists in recipe analysis. In particular it is designed to provide a learning opportunity for dietitians to understand how they can minimise known errors in nutrient analysis and therefore produce a legally acceptable analysis. Delegates are offered the opportunity to download fully operational reputable nutritional analysis software to their own computers. This will be a trial version which will operate for one month. The month can be before or after the training programme.   If the delegate’s computer is portable e.g. laptop, it can be brought to the training session on the day. We can answer any operational queries about the software.

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 Target audience: Dietitians and Nutritionists  Aim: To enable Dietitians and Nutritionists to enhance knowledge and skills to analyse recipes, to identify and minimise known errors.  

Specific objectives:

1. Enhance understating of legally accepted ways of providing nutritional information
2. To undertake practical exercises using standardised recipes to:
   • Develop an understanding of how food preparation impacts on the nutrient content
   • Develop an understanding of the food databases, their uses and limitations in nutrient calculation
3. Enhance understanding of nutrient data produced by calculation and analysis.

Learning Outcomes: Demonstrate knowledge and understanding of: 1.  The three legally accepted ways of obtaining nutritional information, as defined in the Food Labelling Regulations 1996 (as amended) i.    Manufacturer’s analysis ii.    Calculation from known or average values of ingredients used iii.   Using generally established and accepted data 2. Understand nutritional databases and their use in nutritional calculation including the limitations of databases 3. Understand the differences that can occur between analysed and calculated nutrient values 4. Calculate typical nutrient concentrations for standardised recipes using nutrient analysis software 5. Understand weight change and nutrient retention after cooking and how to incorporate these accurately into nutrient calculation 6. Understand how to read a laboratory nutrient analysis sheet The programme for each day      

Programme
Time	Session	Lead
9.00 – 9.30	Coffee and registration
9:30 – 9:35	Introduction and health and safety information	Susan Church
9:35 – 9:45	Introduction to course aims and objectives	Susan Church
10:00 – 10:20	Overview of the legislation	Susan Church
10:20 – 10.50	Introduction to food preparation exercise	Susan Church
10.50 – 11.00	Break
11.00 – 12.30	Food preparation exercise	Susan Church
	Spaghetti Bolognese
	Egg sandwich
12.30 – 13.00	Lunch break
13.00 – 13.30	Introduction to the step-by-step guide to nutrient calculations	Susan Church
13.30 – 14.45	Nutrient calculation exercise	Susan Church
	Spaghetti Bolognese
	Egg sandwich
14.45 – 15.00	Coffee break
15.00 – 15.30	Feedback on nutrient calculation exercise	Susan Church
15.30 – 16.00	Food composition databases: uses and limitations	Susan Church
16.00 – 16.15	Laboratory nutrient analysis sheets explained	Susan Church
16.15 – 16.20	Course evaluation
16.20 – 16.30	Finish and thank you