Nutrition Assistant Skills For Healthy Eating Programmes Training

Objectives:
• Define key nutrition concepts and terminology.
• Explain the role of a nutrition assistant in healthy eating programmes.
• Identify the principles of balanced diets and South African dietary guidelines.
• Understand the scope of practice and ethical considerations.

Topics:
• Overview of nutrition: macronutrients and micronutrients
• South African Food-Based Dietary Guidelines
• Role and responsibilities of a nutrition assistant
• Ethical and legal frameworks in nutrition support
• Introduction to healthy eating programme models

Objectives:
• Describe the functions of carbohydrates, proteins, and fats.
• Explain the role of vitamins and minerals in health.
• Differentiate between energy-yielding and non-energy-yielding nutrients.
• Identify common nutrient deficiencies in South Africa.

Topics:
• Carbohydrates: types, sources, and energy balance
• Proteins: amino acids, complete vs incomplete proteins
• Fats: saturated, unsaturated, and essential fatty acids
• Vitamins: water-soluble and fat-soluble
• Minerals: calcium, iron, zinc, and iodine
• Common deficiencies: anaemia, goitre, and rickets

Objectives:
• Conduct a basic dietary recall and food frequency questionnaire.
• Analyse dietary intake using food composition tables.
• Identify dietary patterns and risk factors for malnutrition.
• Use anthropometric measurements for nutritional assessment.

Topics:
• Methods of dietary assessment: 24-hour recall, food diary, FFQ
• Food composition tables and databases
• Calculating nutrient intake and comparing to requirements
• Anthropometric measurements: weight, height, BMI, MUAC
• Interpreting assessment results for programme planning

Objectives:
• Develop menu plans based on dietary guidelines and client needs.
• Apply portion control and serving size principles.
• Incorporate cultural and economic considerations into meal planning.
• Design programme goals and objectives.

Topics:
• Menu planning principles: variety, balance, moderation
• Portion sizes and the use of hand guides
• Cultural food practices and local food availability
• Budget-friendly meal planning strategies
• Setting SMART goals for healthy eating programmes

Objectives:
• Use effective communication techniques for nutrition education.
• Develop educational materials for diverse audiences.
• Facilitate group sessions on healthy eating.
• Address common myths and misconceptions about food.

Topics:
• Communication models: motivational interviewing, active listening
• Developing visual aids: posters, handouts, and digital content
• Group facilitation skills and interactive activities
• Debunking nutrition myths: detox diets, superfoods, etc.
• Tailoring messages for children, adults, and elderly

Objectives:
• Apply food safety principles to prevent foodborne illnesses.
• Demonstrate correct food handling, storage, and preparation.
• Identify high-risk foods and vulnerable populations.
• Implement hygiene practices in programme settings.

Topics:
• Principles of HACCP and personal hygiene
• Safe food storage temperatures and cross-contamination prevention
• High-risk foods: poultry, eggs, dairy, and ready-to-eat foods
• Vulnerable groups: pregnant women, children, immunocompromised
• Cleaning and sanitising equipment and surfaces

Objectives:
• Adapt healthy eating programmes for common chronic diseases.
• Understand dietary modifications for diabetes, hypertension, and obesity.
• Recognise food allergies and intolerances.
• Support clients with special dietary requirements.

Topics:
• Dietary management of diabetes: carbohydrate counting, GI
• Hypertension: DASH diet, low-sodium strategies
• Obesity: energy balance, behaviour change techniques
• Food allergies: identification, avoidance, and emergency action
• Cultural and religious dietary practices

Objectives:
• Develop monitoring tools to track programme outcomes.
• Evaluate the effectiveness of nutrition interventions.
• Use data to adjust programme content and delivery.
• Report findings to stakeholders.

Topics:
• Monitoring indicators: attendance, dietary changes, anthropometry
• Evaluation methods: pre/post-tests, feedback forms, focus groups
• Data analysis and interpretation
• Continuous quality improvement in programmes
• Report writing and presentation of results

Objectives:
• Integrate all skills into a comprehensive nutrition programme plan.
• Present a simulated healthy eating programme to peers.
• Reflect on ethical and professional practice.
• Prepare for certification and workplace application.

Topics:
• Case study: designing a programme for a community or clinic
• Simulation: delivering a nutrition education session
• Peer feedback and self-assessment
• Professional ethics and scope of practice review
• Certification requirements and career pathways