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Explain nutrition principles for beauty services
Level
4
Credits
4
Purpose
People credited with this unit standards are able to explain, in terms of
beauty therapy applications: the food groups; the nutritive value of foods; the
benefits of vitamins, minerals, and trace elements to bodily functions; food
additives; and diet-related health problems.
Subfield
Beauty Services
Domain
Beauty Therapy
Status
Registered
Status date
27 June 2003
Date version published
16 October 2009
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
NZ Hairdressing Industry Training Organisation Inc
Accreditation and Moderation Action Plan (AMAP) reference
0035
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
As the content of this unit standard is largely informational, performance criteria
assume that knowledge will be acquired from reference texts, models, and other
information-bearing media. No one textbook or other source of information is
envisaged, as new approaches to the study of anatomy and physiology are published
regularly.
2
All demonstrations of knowledge for assessment in this unit standard must be
evidenced with relation to the application to and use in the beauty services industry.
3
For the purposes of this unit standard, explain and explanation are to be interpreted
to include any form of visual and/or other aid, such as diagram, gesture, or model,
that is used in addition to or in place of a verbal explanation.
 New Zealand Qualifications Authority 2016
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4
In this unit standard, all ranges identify the minimum that is critical for assessment. A
wider scope may nevertheless be taught.
5
The focus of this unit standard is the anatomy and physiology of human systems that
are healthy and functioning properly. Diseases and disorders are included only
where appropriate to the professional competence of a beauty practitioner.
Elements and performance criteria
Element 1
Explain the food groups.
Range
protein (animal, plant), carbohydrate (simple, complex), fats (saturated,
unsaturated).
Performance criteria
1.1
Explanation identifies the food groups and their general functions in the body.
1.2
Explanation identifies the balance of food groups in the food pyramid.
Element 2
Explain the nutritive value of foods.
Performance criteria
2.1
Explanation identifies the main food sources of nutrients.
Range
protein (both animal and plant), simple and complex
carbohydrates, dietary fibre, saturated fats, poly-unsaturated fats,
mono-unsaturated fats.
2.2
Explanation identifies the different nutritional values of animal and plant protein.
2.3
Explanation identifies the role of lipids in the body.
Range
fatty acids, triglycerides, essential fatty acids, phospholipids,
sterols.
2.4
Explanation identifies the difference between nutritional energy and expended
physical energy.
2.5
The units of energy are identified and the numerical conversion demonstrated.
Range
kilojoules, calories.
2.6
Explanation identifies the factors affecting basal metabolic rate.
2.7
Explanation identifies the balance of water intake and fluid loss.
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10392 version 3
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Element 3
Explain the benefits of vitamins, minerals, and trace elements to bodily functions.
Performance criteria
3.1
The vitamins, major minerals, and trace elements essential to maintain a
balanced nutritional intake are identified.
Range
vitamins – A, B complex group, C, D, E, F, K, P;
minerals – calcium, phosphorus, sulphur, potassium, sodium
chloride, magnesium, iron;
trace elements – fluoride, zinc, copper, iodine, manganese, cobalt,
chromium.
3.2
Explanation identifies the difference between fat soluble and water soluble
vitamins.
3.3
Explanation identifies the major food sources of selected vitamins and minerals.
Range
3.4
vitamins – A, B complex, C, D, E, K, P;
minerals – iron, calcium, phosphorus, magnesium, sodium
chloride, potassium;
trace elements – iodine, zinc, copper, chromium, manganese.
Explanation identifies the effects of deficiency and the implications of overdose,
of vitamins and minerals as food supplements.
Element 4
Explain food additives.
Performance criteria
4.1
Explanation identifies the purpose and common categories of food additives.
Range
4.2
preservatives, antioxidants, food conditioners, flavouring
substances, food colouring.
Explanation compares the benefits and hazards of the use of food additives.
Element 5
Explain diet-related health problems.
Performance criteria
5.1
Explanation identifies the health risks associated with diets high in fats, salt, and
sugar, and low in dietary fibre.
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5.2
Explanation identifies the dietary factors contributing to osteoporosis and iron
deficiency anaemia.
5.3
Explanation identifies the effects and health implications of weight reduction
dietary programmes.
Range
high protein, low carbohydrate, high fibre, low fat, meal
replacement products.
5.4
Explanation identifies the health problems related to obesity and underweight.
5.5
Explanation describes the signs and symptoms of anorexia nervosa and
bulimia.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the NZ Hairdressing Industry Training Organisation Inc
enquiries@hito.org.nz if you wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016