Eating out of Home: filling the knowledge gap

The easy availability of calorie-rich food and drink in our society may be encouraging weight gain, leading to overweight and obesity. The perception is that many meals eaten out of home are high in calories. Work by the Scottish Government and the FSAS is underway, aimed at encouraging retailers, caterers and manufacturers to reduce calories in foods eaten inside and outside the home.

http://www.food.gov.uk/scotland/news-updates/news/2014/apr/eating-out-of-home

New food body for Scotland

A new food body is being set up to ensure that, in Scotland, advice on food safety, nutrition and labelling is independent, evidence-based and consumer-focused.
The Food (Scotland) Bill will set up Scotland’s own food safety and standards body, Food Standards Scotland, which will take over functions presently delivered by the UK-wide Food Standards Agency (FSA).

Food Standards Scotland’s primary concern will be consumer protection – making sure that food is safe to eat and ensuring consumers know what they are eating and improving diet and nutrition.

For more information, visit: http://www.scotland.gov.uk/Topics/Health/Healthy-Living/Food-Health/NewFoodBody

The REHIS Elementary Food and Health course is a short (six hours), accredited course in basic nutrition and the relationship between food and health. It is designed to provide nutritional information for caterers and food providers of all types, including staff from restaurants, the retail food sector, staff canteens, the hospitality industry, the leisure industry, cafés, prisons, community cooperatives and other community groups.

Developed in conjunction with the Scottish Executive, the healthyliving award, NHS Health Scotland, the FSAS and Community Food and Health (Scotland) (CFHS), the course covers the following areas:

• Basic nutrition and eating for health.
• The relationship between food and well-being.
• Making appropriate quantitative and qualitative dietary changes.

The course provides participants with up-to-date information that extends their knowledge and understanding of the role of nutrition in health and consists of five modules:

• Introduction to food and health.
• The function of food.
• Energy measures and influences on food intake.
• Eating for health – food and well-being.
• Putting it all together – action planning.

In more detail, the course covers topics relevant to caterers and food providers, such as how to cater for a special diet and different nutritional requirements; food labelling; putting healthier eating into practice; food allergies and intolerances; and healthier food preparation and cooking methods.

The Food and Health Handbook is provided as a supplementary resource for participants. Participants must pass an exam to complete the course, and successful candidates receive a REHIS Elementary Food and Health certificate. The course is delivered by the Institute’s extensive network of approved training centres.

REHIS has also recently launched a new practical course, Elementary Cooking Skills, which aims to provide participants with basic cooking skills, thus increasing their confidence, skill and knowledge. It broadly covers basic food preparation skills, basic cooking and presentation skills, food safety and using safe and hygienic practices. Candidates are assessed continually throughout the course using specified criteria and, if successful, will receive a REHIS Elementary Cooking Skills Certificate.

For further details on any of these courses contact Jackie McCabe, Director of Training or the REHIS Training Section at REHIS, 19 Torphichen Street, Edinburgh EH3 8HX or by telephone on 0131 229 2968 or by email at jm@rehis.com or training@rehis.com

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