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Module 6: Sustainable dietary planning
Module overview
Sample Lesson
Aim and Learning objectives
Sample Lesson
Module navigation guide
Sample Lesson
Unit 1: Principles of health and nutrition
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Unit 1: Principles of health and nutrition
5 Topics
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1 Quiz
Topic 1.1: What are nutrients?
Topic 1.2: What are the Dietary Guidelines and why do we need them?
Topic 1.3: How food and nutrient intake can impact our health?
Activities
Activities Unit 1
References
Unit 2: From unprocessed to ultra-processed foods
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Unit 2: From unprocessed to ultra-processed foods
8 Topics
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1 Quiz
Topic 2.1: What is food processing?
Topic 2.2: Types of food processing: the NOVA classification system
Topic 2.3: The impact of ultra-processed food intake on health
Topic 2.4: Ultra-processed foods and their impact on sustainability
Topic 2.5: Use of ultra-processed foods in food aid programmes
Case studies
Activities
Activities Unit 2
References
Unit 3: The role of plant-based diets
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Unit 3: The role of plant-based diets
7 Topics
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1 Quiz
Topic 3.1: The main principles of Sustainable Healthy Diets
Topic 3.2: What is a plant-based diet?
Topic 3.3: Are plant-based diets more sustainable?
Topic 3.4: Tips on following a healthy and sustainable diet
Additional resources
Activities
Activities Unit 3
References
Unit 4: Nutrient requirements of special groups of people
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Unit 4: Nutrient requirements of special groups of people
9 Topics
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1 Quiz
Topic 4.1: Nutrient requirements and dietary considerations of children
Additional Reading
Topic 4.2: Nutrient requirements and dietary considerations of pregnant and lactating women
Additional Reading
Topic 4.3: Nutrient requirements and dietary considerations for older adults
Additional Reading
Topic 4.4: Food Allergies and special diets
Activities
Activities Unit 4
References
Evaluation questionnaire
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Evaluation questionnaire
1 Quiz
Evaluation questionnaire for Module 6
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Evaluation questionnaire
Module 6: Sustainable dietary planning
Evaluation questionnaire
Lesson Content
Evaluation questionnaire for Module 6
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