WJEC Level 3 Certificate in Food Science and Nutrition

291 Justification of chosen menu (AC3.3) You will need to justify your chosen dishes in relation to the requirements of your given/ chosen target group. Your justification should cover the remaining AC listed under Tasks 1 and 3 in the LAB summary sheet on pages 282–283. The specified group in the example LAB is teenagers therefore the evidence will relate to an analysis of their particular needs (see Chapter 9). AC3.3 Analyse nutritional needs of specific groups The colour coding in the example responses given in this and the following sections has been included to show you how each example response has answered the performance descriptors, and to encourage you to look at the precise requirements of each AC, PBMB and PD. Assessment Criterion AC3.3 Analyse nutritional needs of specific groups Performance Band Mark Band 1 Mark Band 2 Mark Band 3 Analyses some information to determine a limited range of nutritional needs of specific groups in the LAB. 1 mark Analyses information to determine a range of nutritional needs of specific groups which are mainly appropriate to the LAB. 2 marks Analyses a range of information to determine nutritional needs of specific groups which are appropriate to the LAB. 3 marks Example response 1 (PBMB1) It is important that teenagers have a varied, well-balanced diet to support their general development and maintain their energy levels. By following the recommendations of how to achieve a balanced diet as set out in the Eatwell Guide they should receive the nutrients they require. The Eatwell Guide sets out the five food groups that should be included in a well-balanced diet. It is important that teenagers eat a variety of foods from each group in order to meet their nutritional needs. Complex carbohydrates, particularly wholegrain varieties, should make up just over a third of a teenager’s diet. This will provide them with a source of slow release energy, along with dietary fibre and some of the vitamins they need. Eating complex carbohydrates should help reduce their cravings for food high in sugar, as they will help to maintain consistent blood sugar levels, thus avoiding spikes in energy levels which are associated with eating foods that have a high concentration of sugar. It is important for them to include some dairy foods, e.g. milk or dairy alternatives, e.g. fortified non-dairy milk, to provide them with calcium, which is important for bone development and strengthening of teeth. They should include at least five portions of fruit and vegetables in their daily diet to provide them with essential vitamins and minerals. Dark green leafy vegetables and broccoli, for example, are also a valuable plant source of calcium. They will need to eat protein from a variety of sources to ensure that any essential amino acids missing from one particular food are provided by another. Different protein foods have different biological values, for example most animal sources (meat, dairy foods, eggs and fish) are classed as HBV, whereas plant sources, apart from soya beans, are LBV. Please note: To avoid the potential problem of certain responses/information given in this example LAB (e.g. nutrient requirements, structure and functions; production plan) being copied from the book and used in real assessments, only a limited number of example responses (mainly PBMB1 and PBMB3) have been provided, to give an idea of the amount of detail, writing style and content that is expected for each of the PBMBs. Stages for completing the Unit 1 assessment