The following topics are included: The 5 Main Food Groups; Fruit and Vegetables; Starchy Foods; Meat, Fish, Eggs, Beans, Nuts and Seeds; Milk and Dairy; Foods containing Fat and Sugar; Not Forgetting Water; Excess and Inadequate Nutrient Intake of both Children and Adults; Calories; Dietary Fat; Monounsaturated Fats (MUFA); Polyunsaturated Fats (PUFA); Hydrogenated Oils; Typical Breakdown of Fats; Omega-3 Essential Fatty Acids; Omega-6 Essential Fatty Acids; Inflammation; Protein; Carbohydrates.; Sugars; Gluconeogenesis; Vitamins; and BMI.
The following topics are included: Good Hygiene Practices; Cleaning; Chilling; Cross Contamination; Re-Using Bags; Freezing and Defrosting; Pets; Cooking; Food Poisoning; Bacteria; Treating Food Poisoning; Shopping Safely - Understanding Food Standards Labelling; Allergenic Ingredients; Display Until / Sell By; Best Before; Food Assurance Schemes; Assured Food Standards: Red Tractor; Fresh, Pure and Natural; Gluten Free; Health Claims; Ingredients; Lite or Light; No Added Sugar or Unsweetened; Organic; Produce of?; Reduced Lactose or Lactose Free; Vegetarian; and Preservatives.
The following topics are included: Babies and Infants; Protein Content of Formula; Bottle Feeding; Long-Chain PUFAs; Prebiotics; Hydrolysed and Soya-Based Formula; Weaning; First Food Suggestions; Foods to Avoid or Limit; How Much Solid Food?; Infant Nutrition; Pre-School Nutrition; Fatty Foods; Sweet Sugary Foods; Salt; Drinks; Supplements; Foods to Avoid; 6 – 12 Years; Further Considerations; Fish; Sodium (Salt); Breakfast; Healthy Weight; Teenage Nutrition
Healthy Weight; Iron; Calcium; and Calcium Cofactors.
The following topics are included: Carbohydrates; Protein; Fat; Vitamins; Minerals; Water; 8 Key Nutrients Vegetarians Need; Non-Nutrient Foods; The Real Benefits of Dietary Fibre; Insoluble Fibre; Soluble Fibre; Sources of Different Kinds of Fibre; Other Non-Nutrients; Probiotics; Prebiotics; Dietary Supplements; Roles of Dietary Supplements; and Who Might Benefit?
The following topics are included: The Balance of Good Health; What is The Balance of Good Health?; Who is The Balance of Good Health for?; Healthy Eating Advice; Food Groups; Bread, Other Cereals and Potatoes; Fruit and Vegetables; Milk and Dairy; Meat, Fish and Alternatives; Foods containing Fat; Foods and Drinks containing Sugar; and How Much Food Do People Need?
The following topics are included: Easy-to-Follow Instructions; A Healthy, Balanced Diet with Sufficient Calories; A Variety of Foods; Readily-Available Foods
Meal Plans and Recipes; Involvement; Managing Change
Tips on Diet Planning; Know What is in Each Food Group; The Healthy Diet: Back to Basics; How is a Diet Made Up?; Diet Plans; Sleep; Introduce Healthy Sleep Habits; Structure of the Digestive System; The Alimentary Canal; and The Digestive System.
The following topics are included: Food Labelling – The Traffic Light System; Aims; What Do The Colours Mean?; What are the Criteria for Traffic Light Labelling?; Which Food Products Display Traffic Light Labelling?; Why is Traffic Light Labelling Important?; and Are There Criticisms?
The following topics are included: Availability, Income, Food Prices and Convenience; Advertising and Media; Societal and Traditional aspects; Beliefs and Personal Values; Sensory Aspects - Hunger, Appetite, Palatability and Taste; Education, Knowledge, Skills (e.g. Cooking Ability) and Time; Mood, Stress and Guilt; Other Factors That Affect Food Choice; and Changing Food Behaviour: Successful Interventions
The following topics are included: Loss of Appetite after Illness; Children at Risk of Poor Diet; Additional Dietary Considerations for Some Children; Vegan and Vegetarian Diets; “Fussy” Eaters; Food Allergies; Coeliac Disease; and Attention Deficit Hyperactivity Disorder (ADHD).
The following topics are included: Physical Exercise for Adolescents; Pre-School Exercise; Exercise for Children; Are Children Active Enough?; Activity Logs; Government Policy; Method and Application; Specific Sports Training; Varied Activities; and Further Considerations.