Recipe Analysis: Maximising Accuracy

We are running courses led by Sue Lloyd and Dianne Boaden. To sign up please select the day for which you would like to register. More information about the course and programme is below:                             

12th April 2012: Kings College: London, SE1 9NH 

19th April 2012: Kings College:London, SE1 9NH 

   Cost per delegate : £188  

 If you would like to be notified of similar courses in the future please sign up for our regular updates.                

We are pleased to announce that Recipe Analysis: Maximising Accuracy has gained BDA endorsement.

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 minimize 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.

 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                   

7. Understand your professional responsibilities when undertaking nutrient analysis and providing a nutrient profile.                   

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  Sue Lloyd 
9:35 – 9:45  Introduction to course aims and objectives  Sue Lloyd
10:00 – 10:20  Overview of the legislation  Sue Lloyd 
10:20 – 10.50  Introduction to food preparation exercise  Sue Lloyd
10.50 – 11.00  Break    
11.00 – 12.30  Food preparation exercise   Sue Lloyd 
  
  • Spaghetti Bolognaise
  
  •  Egg sandwich
12.30 – 13.00  Lunch break    
13.00 – 13.30  Introduction to the step-by-step guide to nutrient calculations  Sue Lloyd 
13.30 – 14.45  Nutrient calculation exercise  Dianne Boaden &  Sue Lloyd   
  
  • Spaghetti Bolognaise
  
  •  Egg sandwich
14.45 – 15.00  Coffee break    
15.00 – 15.30  Feedback on nutrient calculation exercise  Dianne Boaden & Sue Lloyd 
15.30 – 16.00  Food composition databases: uses and limitations  Dianne Boaden 
16.00 – 16.15  Laboratory nutrient analysis sheets explained  Sue Lloyd 
16.15 – 16.20  Course evaluation    
16.20 – 16.30  Finish and thank you   
 
To register please please chose your date and click on it:

 

12th April 2012: Kings College: London, SE1 9NH 

19th April 2012: Kings College:London, SE1 9NH      

 Cost per delegate : £188 

If you would like to be notified of similar courses in the future please sign up for our regular updates.