The Basic Nutrition course needs to cover what constitutes a healthy diet and what food groups promote healthy eating in old age. This will extend to fluids and vitamins and minerals and so on to menu planning and factors to consider when purchasing food. There are national minimum standards and an awareness of factors to consider when cooking food.

In the care environment there are other issues to consider such as understanding Nutrition And Medical Conditions, understanding Pureed/Softened Meals, and understanding ‘Peg’ (Perctaneuos Endoscopic Gastronomy) Feeds.

The above cover the content, however food presentation is an important factor as is understanding the eating environment. Therefore all care staff who prepare food should undertake a basic nutrition course which covers both the basics and the presentation.