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Training & Conferences

  • Nutrition and Sensory / Nutrition / Discounted Training Courses /

    Nutrition for Non-nutritionists

    Description

    Early-bird discount – Book a place on the June or October training courses up to three months prior to the events, and receive a 20% discount on the delegate fee.* To take advantage of this offer, please contact Catherine Haynes in our Training Department on T: +44 (0)1372 822314, E: training@leatherheadfood.com.  

    As consumers' interest in healthy foods continues to rise, there are still considerable opportunities for food manufacturers to develop new products to meet growing demand. A basic knowledge of nutrition and current health issues and their application has therefore become an increasingly important prerequisite for food technologists, product development, and sales and marketing personnel working in the food industry. The course will provide non-nutritionists with sufficient knowledge of basic nutrition and topical health issues to cope with the nutrition-related aspects of their job. Interactive in style, the course will focus on the practical application of these issues to the food industry and their impact on the development of new food and drinks products.

    * The early-bird discount applies to Member and Non-Member training course and conference fees. The 20% discount is only valid for bookings which are paid for in full, up to 90 calendar days prior to the event. Bookings made 90 days or less prior to the course will be charged at the full delegate price. The discount does not apply to any accommodation that may be offered with a course. The discount cannot be used in conjunction with any other offer.  

    Locations & Pricing

    • Leatherhead Food Research, Leatherhead, UK from 23/02/2010 to 24/02/2010

      Option to purchase course with accommodation available at checkout
      Book Now » Add To Outlook »

      Member Price £695.00 Plus VAT

      Non-Member Price £895.00 Plus VAT

    • Leatherhead Food Research, Leatherhead, UK from 08/06/2010 to 09/06/2010
      Book Now » Add To Outlook »

      Member Price £695.00 Plus VAT

      Non-Member Price £895.00 Plus VAT

    • Leatherhead Food Research, Leatherhead, UK from 19/10/2010 to 20/10/2010
      Book Now » Add To Outlook »

      Member Price £695.00 Plus VAT

      Non-Member Price £895.00 Plus VAT

    » Show prices in £ € $
    Provides non-nutritionists with sufficient knowledge of basic nutrition and topical health issues to cope with the nutrition-related aspects of their job.

    Overview

    Who should attend?

    A useful course for anyone employed in the food industry, who needs to understand nutritional information, including food technologists, product development personnel, sales and marketing staff, or Trading Standards officers.

    Course overview

    As consumers' interest in healthy foods continues to rise, there are still considerable opportunities for food manufacturers to develop new products to meet growing demand. A basic knowledge of nutrition and current health issues and their application has therefore become an increasingly important prerequisite for food technologists, product development, and sales and marketing personnel working in the food industry. The course will provide non-nutritionists with sufficient knowledge of basic nutrition and topical health issues to cope with the nutrition-related aspects of their job. Interactive in style, the course will focus on the practical application of these issues to the food industry and their impact on the development of new food and drinks products.

    From this course you will

    • Receive grounding in the fundamentals of nutrition
    • Understand the different food groups and how they combine to build a healthy diet
    • Appreciate the relationship between diet and disease
    • Gain a basic understanding of nutrition labelling and claims
    • Cover the latest trends in functional foods, including an opportunity to taste samples

    Accommodation option

    Let us take the hassle out of finding and booking your hotel by taking advantage of Leatherhead's accommodation option (see Accommodation tab) for the course held on 23rd - 24th February 2010. The package includes two nights' accommodation (arriving on 22nd February and departing on 24th February) at Federation House, next to Leatherhead Food Research.*

    * Subject to availability. 

    Programme

    Provisional Programme

    Day 1

    09.00

    Registration and Refreshments

    09.30

    Welcome and Introduction
    The course tutor will outline the aims and objectives of the course and assess participant expectations

    10.00

    UK Dietary Trends and Disease Patterns
    Highlights UK trends in dietary intakes and diet-related disease statistics

    10.45

    Refreshments

    11.15

    UK Dietary Guidelines: Healthy Eating
    Continues with a look at recommendations for fat and carbohydrate intakes and the role of dietary fats in health. Healthy eating messages such as The Eatwell message will be examined.

    12.45

    Lunch

    13.30

    Diet-related Diseases: Obesity
    The health risks of being overweight or obese will be outlined. Different strategies for the management of obesity will be discussed

    14.30

    Diet-related Diseases: Heart Disease
    The role of diet in the development of heart disease will be discussed, including the effect of saturated fat, cholesterol, fish oils, antioxidant nutrient intake, etc

    15.15

    Refreshments

    15.30

    Diet-related Diseases: Diabetes
    The role of diet in the management of diabetes will be examined, including a discussion on the role of specialist foods for diabetics

    16.30

    Discussion - Close


     

    Day 2

    08.30

    Registration and Refreshments

    09.00

    Diet-related Diseases: Cancer
    An overview of which cancers are thought to be linked with diet, and how they might be prevented by diet

    09.30

    Diet-related Diseases: Osteoporosis
    The causes of osteoporosis and how it might be prevented will be outlined, including a discussion of the importance of dietary calcium

    10.45

    Refreshments

    11.00

    Children’s Nutrition
    Demonstrates the changing nutritional needs of children at different ages and highlights some nutritional concerns that children may encounter

    11.45

    Nutrition Labelling/Claims
    Considers the meaning of nutrition information and how it is calculated. Example labelling will be examined and an update on nutrition claims will be given

    12.45

    Lunch

    13.30

    Functional Foods
    Discusses what functional foods are and highlights new products on the market. Guidelines on health claims will be discussed

    15.15

    Refreshments

    15.20

    Review and Evaluation

    16.00

    Close

    Speakers

    Sponsorship

    Accommodation

    • For the course held at Leatherhead Food Research, Leatherhead, UK from 23/02/2010 to 24/02/2010

      Option to purchase course with accommodation available at checkout
      Book Now » Add To Outlook »

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