Aim and Learning objectives

The aim of the “Sustainable dietary planning” module is to increase learners’ knowledge of healthy and sustainable eating and the dietary requirements of special groups of people who may need food aid support.

• To present the main foods and nutrients and how these may impact health.
• To define ultra-processed foods and how these can impact health and sustainability.
• To present the main principles of sustainable diets.
• To present the nutrient needs of children, pregnant and lactating women and older adults and how these can be considered in food aid programmes.
• To briefly present the main allergens and characteristics of special diets (vegetarian, etc).