CERTA
Plan and Cook for a Healthy Lifestyle
Assessment Book
Unit title: Plan and Cook for a
Healthy Lifestyle
Level: Two
Credit level: 3
Guided learning hours: 24
Accredited unit no: M/503/7614
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Revised 20th March 2015
CERTA
Plan and Cook for a Healthy Lifestyle
UNIT TITLE: Plan and Cook for a
Healthy Lifestyle
Unit Level: Two
Unit Credit Value: 3
Guided learning hours: 24
Unique Reference: M/503/7614
Learning Outcomes
The learner will:
1. Know major food
groups and their functions.
Assessment Criteria
The learner can:
1.1 Describe the major food groups.
1.2 Explain each food group’s function for
healthy living.
2.1 Describe the different dietary
requirements of various groups of people.
2. Understand the different
dietary needs of specific
groups of people.
3. Be able to apply dietary
knowledge in menu
planning.
3.1 Plan nutritious menus for people with
different dietary needs for two different
occasions.
3.2 Explain why nutritious menus may help
to maintain a healthy lifestyle.
4.1 Identify ingredients for healthy meals.
4.2 Prepare healthy two-course meals for
people with different dietary needs.
4. Be able to provide
nutritious healthy meals.
Assessment activities – P = Prescribed O = Optional
Case Study
Written questions &
answer/test/exam
Essay
Report
Oral question and
answer
Written description
Reflective log/diary
Project
Role play/simulation
Practical
demonstration
Group discussion
Performance/exhibition
O
O
O
P
O
Production of artefact
Practice file
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CERTA
Plan and Cook for a Healthy Lifestyle
Course overview
Date
Session 1
Self-guided
study
Session 2
Self-guided
study
Session 3
Session 4
Self-guided
study
Session 5
Content
Introduction to the course and assessments
Rainbow model of health
Importance of healthy eating and obesity
Eatwell plate – 5 food groups.
Describe the major food groups and
explain each food group’s function for
healthy living.
Nutrients and health
Food labels
Describe the major food groups and explain
each food group’s function for healthy living.
Guided
learning
hours
Assessment activity
N/A
09:30-15:30
5 ½ hours
Scenario activity, around 5 the
food groups 1.1, 1.2
Homework: finish off scenario
activity, around 5 the food groups
1.1, 1.2
Recap principles of healthy diet
Activity – pick 3 target groups and
Nutritional needs of pregnant women,
describe their dietary
children, adolescents, adults & older people requirements 2.1
Alcohol
Special dietary requirements
Planning a healthy meal
Healthy food preparation
Group facilitation/teaching skills
Plan a nutritious healthy meal for a specific Written description of their
group of people.
session plan, 2 recipes written out
& identify ingredients for a healthy
meal 3.1 & 4.1 Explain reasons
for how their planned recipes may
help to maintain a healthy lifestyle
3.2
Food hygiene (optional)- covers basic food N/A Not included in CERTA
hygiene knowledge and skills to ensure food assessment. Therefore hours are
safety their cook and eat sessions
not included.
Encouraging others to eat healthily and
Explain to the rest of the group of
maintain a healthy diet.
how their chosen recipes may
Prepare and cook the planned healthy meal help maintain a healthy lifestyle
3.2
Observation of practical
cooking demonstration *4.2
Deliver further cook and eat session(s) in
Deliver further cook and eat
the community
sessions *4.2 and complete
report including; session plan,
recipes, identifying ingredients
for healthy meals, etc. 3.1 & 4.1
Feedback from cook and eat sessions
carried out. Evaluation.
*Italic and bold denotes prescribed activity*
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1 ½ hour
09:30-15:30
5 ½ hours
3 hours
9.30 – 12.30
3 hours
09:00-12:00
or
13:00 -16:00
3 hours
6 hours
09:30-12
or 13:00 –
3:30
2 ½ hours
CERTA
Plan and Cook for a Healthy Lifestyle
Assessment Record
Name of learner
________________________________
The learner can:
Activity
Assessment
covered in
1.1 Describe the
major food groups.
1.2 Explain each food
group’s function for
healthy living.
• Scenario activity, around 5 food
groups from the eatwell plate
Taught session
and self guided
study
(pages 4-6)
2.1 Describe the different
dietary requirements of
various groups of people.
• Pick 3 different target groups that
we have covered in the training,
describe the different dietary
requirements of each.
Taught session
(pages 7-9)
3.1 Plan nutritious
menus for people
with different dietary
needs for two
different occasions.
• Written description of their session
plan and 2 recipes written out for
practical session
• Written description of their session
plan and 2 recipes included in
report for sessions carried out in
community.
Self guided study
(Pages 10-13)
Self guided study
(Report)
3.2 Explain why nutritious
menus may help to
maintain a healthy
lifestyle.
• Explanation in workbook about
why the nutritious recipes chosen
may help to maintain a healthy
lifestyle.
• Explaining to the rest of the group
of how their chosen recipes may
help maintain a healthy lifestyle.
Observed by tutor.
Self guided study
(Page 14)
Taught session
(Page 15)
4.1 Identify
ingredients for
healthy meals.
• Ingredients for two healthy meals
planned for their practical cook
and eat session and ingredients
for the 2 healthy meals cooked in
the community
Self guided study
(Pages 12-13
Report and
presentation)
4.2 Prepare healthy
two-course meals for
people with different
dietary needs.
• Observation of practical
cooking demonstration at
session 4.
• Verbal and written report of
cooking session(s) completed in
the community;
• Including photos, resources,
nutritional choices for specific
group, evaluation comments.
Taught session
(page 15)
Self guided study
(Report and
presentation)
Signed and
dated by
tutor:
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Plan and Cook for a Healthy Lifestyle
• As much as possible should be
prepared and cooked from scratch
• The following items are
discouraged: bagged salads,
ready chopped vegetables, jarred
sauces, prepared fruit for fruit
salads, meal kits such as fajitas or
lasagne.
• Avoid using unnecessary salt,
sugar, fat and preservatives.
*Italic and bold denotes prescribed activity*
All assessment criteria has been completed successfully by the learner
Signed: _________________________________ (Tutor) Date: ______________________
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CERTA
Plan and Cook for a Healthy Lifestyle
Assessment criteria 1.1 & 1.2– Describe the major food groups and explain each food
group’s function for healthy living.
Scenario –
You are delivering some cook and eat sessions based on the 5 major food groups from the eatwell
plate model to young mums. For each of the food groups describe to the young mums the food
group and explain the importance to healthy living. Points you need to include are the main
nutrients within the food groups, why we need them in the diet and some examples of good food
sources. (Minimum 500 words in total)
Please refer to your eatwell plate leaflet for guidance.
1st food group __________________________________
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(100 words minimum)
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Plan and Cook for a Healthy Lifestyle
2nd food group
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3rd food group __________________________________
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Plan and Cook for a Healthy Lifestyle
__________________________________________________________(100 words minimum)
4th food group __________________________________
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5th food group __________________________________
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Plan and Cook for a Healthy Lifestyle
______________________________________________________ (100 words minimum)
Session 2:
Assessment criteria
2.1. Describe the different dietary requirements of various groups of people.
Target groups we have covered in our sessions;
•
•
•
•
•
•
Under 5’s
Adolescents
Students
Pregnant women
Older people (over 65’s)
Vegetarian or Vegan
Task:
Pick three different target groups and describe the different dietary requirements for each.
(Approx 100 words per target group)
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Plan and Cook for a Healthy Lifestyle
Assessment criteria: 2.1
Target Group 1 _____________________________________________________
2.1 Describe the dietary requirements of your chosen target group (not just bullet points)
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(100 words minimum)
Target Group 2 _____________________________________________________
2.1 Describe the dietary requirements of your chosen target group (not just bullet points)
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Plan and Cook for a Healthy Lifestyle
_________________________________________________________________________
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Target Group 3 _____________________________________________________
2.1 Describe the dietary requirements of your chosen target group (not just bullet points)
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(100 words minimum)
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Plan and Cook for a Healthy Lifestyle
Assessment criteria: 3.1
To complete for practical session (usually at either Crosland Moor or Thornhill Childrens centre)
Plan for the practice cook and eat session
Name of group:
(hypothetical target group e.g.
older people)
Number of
participants:
(actual number in the practical
session)
Date:
(this will be the date of your
kitchen practical)
Time:
(this will be the time of your
kitchen practical)
Venue:
(this will be the venue of your
kitchen practical)
Session leader:
(your name)
Additional tutors:
N/A
Session Title:
(e.g. Cooking for Fun)
Aims/objectives of the session:
By the end of the session, participants will:
Are there any healthy eating messages that may be appropriate to cover in
your session?
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Plan and Cook for a Healthy Lifestyle
Assessment criteria: 3.1
To complete for practical session
Session plan for the practice cook and eat session
Time
Outline of activities
Introduction
Evaluation / end of session
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Plan and Cook for a Healthy Lifestyle
Assessment criteria 3.1 & 4.1
To complete for practical session
Plan a nutritious healthy menu of 2 courses (starter & main or main & dessert) for a specific group
Population group (hypothetical): ________________________________________
Menu: First course ________________________________________________
Approximate cost per serving _____________________________________________
Ingredients
(state quantities
required)
Equipment
Method
Date observed:
Tutor Signature
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Plan and Cook for a Healthy Lifestyle
Assessment criteria 3.1 & 4.1
To complete for practical session
Plan a nutritious healthy menu of 2 courses for a specific group
Menu: Second course ________________________________________________
Approximate cost per serving _____________________________________________
Ingredients
(state quantities
required)
Equipment
Method
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Plan and Cook for a Healthy Lifestyle
Date observed:
Tutor Signature
Evidence supporting assessment criteria 3.2 and 4.1
To be completed before your practical session
Explain why your nutritious menus help to maintain a healthy lifestyle (approximately 100
words for each recipe). Please make notes on the following points for each of your recipes;
• The nutrients they provide
• Why these nutrients are needed in the body
• Are your recipes balanced? Do they represent the eatwell plate?
• What measures have you taken to make it a healthy option
Recipe 1: ……………………………………………………………………………
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Recipe 2: ……………………………………………………………………………
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Plan and Cook for a Healthy Lifestyle
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Assessment criteria 3.2
To be completed by your tutor
I can confirm that ……………………………………. (Learners name) was able to explain in
their practical session why their nutritious menus help to maintain a healthy lifestyle. The
learners own notes on page 14 were used as a guide to explain to the rest of the group.
Signed ………………………………………….. (Tutor)
Date……..…………..
Assessment criteria 4.2
Practical Observation
I can confirm that ………………………………………….. (Learners name) has prepared a
healthy two-course meal for a specific target group considering their dietary needs. The 2
dishes they made were:
…………………………………………………………………………………………………………
Signed ………………………………………….. (Tutor)
Date……..………….…..
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Plan and Cook for a Healthy Lifestyle
To complete before the follow up session – session 5 (Self guided study)
1. Deliver a community cook and eat session to one of the target population groups (this
must be different to your practical session)
2. You can deliver this in one of two ways:
a. One session with 2 courses (starter and main or main and dessert)
b. Two sessions each with 1 course (different course at each session)
3. After completing your cook and eat, you must produce a written report covering the
following assessment criteria:
a. Assessment criteria 3.1, 4.1 and 4.2 (please see course overview for further
details)
Please note:
•
As much as possible you should prepare and cook the food from scratch
•
The following items are discouraged: bagged salads, ready chopped vegetables,
jarred sauces, prepared fruit for fruit salads, meal kits such as fajitas or lasagne.
•
Avoid using unnecessary salt, sugar, fat and preservatives
Your report must include:
•
A session plan – follow template in tool guide or include the following information
o Target group
o Number of participants
o Date, time and venue
o Name of the session leader and additional tutors (if required)
o Session title, aims and objectives
o Ingredients, equipment and method for dishes
o Cost per serving
o Any healthy eating message that are appropriate to cover
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Plan and Cook for a Healthy Lifestyle
•
Explanation of why the recipes are appropriate for the target group
•
What nutrients the meal provides and the importance of these for a healthy balanced
diet
•
Risk assessment
•
Venue information (purpose of the venue? Well equipped? Venues main users? Etc)
•
Photographs of the session, must include pictures of:
o All ingredients prior to cooking
o Both courses being prepared
o Finished meals
o Participants sampling the food
o Please note: all pictures must be annotated i.e. who is in the picture & what are
they doing and main tutor (you) must be in at least one of the pictures in each
course
•
Quotes from participants
•
Evaluations / questionnaires / feedback forms (original copies)
•
Signing in sheet / pre-screening forms
•
Copies of hand-outs given to participants e.g. recipe cards, leaflets, quizzes
It is your responsibility to provide authentic evidence that you carried out a real
cook and eat (photos, evaluation, questionnaires, registration forms are all
excellent examples of evidence).
Personal Evaluation
This will help you to reflect on your session(s) and develop as a cook and eat tutor, please
include the following:
•
How did you feel before the session?
•
Key successes?
•
Any areas for improvement / development for future sessions?
•
Were there any other key points of interest?
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Plan and Cook for a Healthy Lifestyle
The report must be at least 500 words and no more than
800
words. Please ensure that you have provided all the
relevant evidence
in order to gain your accreditation for the Certa Level 2 ‘Plan and Cook for a Healthy Lifestyle’.
Your report can either be typed using the suggested format or hand written.
Follow Up session;
Assessment criteria 4.2
I can confirm ……………………………………. (Learners name) attended the follow up
session and delivered a presentation to the rest of the group regarding his/her ‘cook and eat’
session in the community.
Signed ………………………………………….. (Tutor) Date……..………….…..
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Plan and Cook for a Healthy Lifestyle
A reflective log is a really useful exercise to explore
your own personal learning and development.
Please read the
following information to help you complete your own reflective log.
Reflective Log
We would encourage you to complete this exercise as it gives you a chance to focus on
your own learning, think about where you were at the start of the course and where you are
now. Consider about the following points;
• Have your values changed towards healthy eating
• What was your knowledge before attending the course and what it is now?
• What new skills have you learnt as a result of attending the training?
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(If you require any additional sheets please add in plain paper)
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Plan and Cook for a Healthy Lifestyle
Declaration of own work;
DECLARATION:
I declare that I have read and understood the information on malpractice/plagiarism provided
in my workbook. I also declare that all work submitted for assessment in this portfolio is my
own work.
Name of learner ……………………………………………………….
Signed…………………………………………………………………..
Date……………………………………………
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