Courses

Food Champion Programme

Location: Open to applications
Dates:

Training targeted at those working in schools
Tuesday, 13 February 2018 at the – Spires Academy, Sturry, Canterbury
Thursday, 15 February 2018 at the – Spires Academy, Sturry, Canterbury

Training targeted at those working in early years
Thursday, 12 April 2018 at the – Snodland Youth and Children's Centre
Thursday, 26 April 2018 at the – Snodland Youth and Children's Centre

About this course

2 day course (applicants must attend both days)

The two day training course covers consistent healthy eating messages with a focus on nutritional guidelines for the target audience (schools or early years settings). Topics will include: the eatwell guide and food groups, fats, sugars and salt, food labelling, eating healthily on a budget, hydration and fussy eating as well as links to reliable nutrition resources to use with families.

Food Champion trainees are then supported for one year to plan and deliver three healthy eating initiatives within their centres with support with lesson plans, resources, peer observation and to ensure the information is delivered in an effective way. Those completing the programme will gain a level 3 certificate as the course is certified by the Association for Nutrition.

Please note: This course is currently free of charge. However, a charge of £200 will be made to the organisation should the food champion trainee withdraw from the programme following the training and fail to complete the three healthy eating initiatives.

Target group

  • A key worker or volunteer who provides basic healthy eating information within their community.
  • A good communicator, who can provide consistent, simple and practical advice on nutrition.

Aim

To provide the knowledge and skills of develop healthy eating initiatives within school and children’s centres.

Objectives

This course will enable participants to:

  • Describe the Eatwell Guide model
  • Read food labels confidently and identify if a food / drink is high in fat/sugar/salt
  • Complete practical cooking tasks in relation to the Eatwell Guide principles
  • Explain the importance of achieving a healthy weight and the importance of accessing appropriate and accurate nutrition information
  • Describe barriers to healthy eating and create appropriate solutions
  • Plan a food initiative appropriate to their client group.
  • Discuss the healthy weight agenda and health and wellbeing services and how to easily refer into them
  • Describe the determinants and consequences of food preferences
  • Suggest strategies to prevent or overcome fussy eating behaviour

Schools specific

  • Identify ways to use government guidance (e.g. School Food Plan) within the school

Early years specific

  • Describe nutrition messages specific to early years