QQI Nutrition

We have no PUBLIC Training running at present. Courses are only available on an in-house basis for companies looking to upskill their staff. 

Learn about the affects of food and nutrition on health and personal well being.

The purpose of this award is to equip the learner with the knowledge, skill and competence in the nutritional composition of food and the affects of food and nutrition on an individuals health and personal well being.

To be eligible to sit this course you must be eligible for Recognition of Prior Learning (RPL). This means that learners must have experience in healthcare, homecare or family care and as such must be deemed competent in a range of learning outcomes. After purchasing, an eligibility form will be emailed to you which must be completed and submitted to confirm your eligibility. *If you don’t meet the requirements you will be refunded your course fee.

If you have no experience in the above areas please contact us to discuss your requirements.

On course completion learners will be able to:

  1. Explore the functions of food, specifying the different classes of nutrients and their main functions
  2. Examine the energy values of the different food types and the factors that affect the energy requirement of an individual
  3. Examine basal metabolic rate (BMR) and reference nutrient intake (RNI) and the factors that can alter BMR
  4. Explore the functions of the digestive organs and the process of digestion and absorption of nutrients in the human body
  5. Examine the role of each type of fat (monounsaturated, polyunsaturated and saturated) and fatty acids in relation to health and the effects of the deficiency and excess intake of fat
  6. Investigate the main sources of fat, carbohydrates and protein in the Irish diet
  7. Examine the functions, sources, deficiency symptoms and the effects of excessive intake of the fat-soluble vitamins and water soluble vitamins
  8. Distinguish between digestible and poorly digestible (non-starch polysaccharide NSP) carbohydrates
  9. Examine the functions, sources and deficiency symptoms of minerals, to include, Fe, Ca, I, P, Na, Zn
  10. Explore the importance of fibre in the diet and the sources of soluble and insoluble fibre and the potential health functions of each
  11. Examine the effects of a low and a high carbohydrate diet
  12. Distinguish between essential and non-essential amino acids
  13. Compare the protein content of foods derived from plants and animals
  14. Examine the role of vitamins and minerals in maintaining good health, the reference nutrient intake (RNI) for vitamins and minerals and the factors which affect absorption
  15. Investigate why certain groups of people are at high risk of suffering vitamin and mineral deficiencies
  16. Explore how the vitamin and mineral content of food can be preserved and the effects of preparation and cooking
  17. Explore the specific nutritional needs and the factors that influence the eating habits of infants, children, adolescents, adults and the elderly
  18. Explore how glycogen loading is achieved
  19. Examine the possible causes and effects of dehydration and the importance of maintaining fluid intake
  20. Specify the labelling of food products in accordance with EU regulations
  21. Examine the main categories of food additives, including E numbers, distinguishing between artificial and natural food additives, and the impact of additives on health
  22. Identify the trace elements that are required in the diet
  23. Test foods for the presence of fat, carbohydrates and proteins
  24. Examine the causes, symptoms and effects of anorexia, nervosa, bulimia and obesity
  25. Examine the role and impact of diet in a range of diseases and illnesses to include; coronary heart disease and hypertension, links between diet and types of cancer, osteoporosis, diabetes and dental health
  26. Explore the role of diet in the treatment of a range of illnesses to include, diabetes mellitus, coeliac disease, cystic fibrosis and lactose intolerance
  27. Examine the different techniques for measuring the nutritional status of an individual
  28. Devise a suitable menu for infants, school-going children, adolescents, the elderly, pregnant women, vegetarians, vegans and athletes
  29. Interpret the nutrition labels on a variety of food products
  30. Evaluate the current dietary recommendations of the Department of Health

All learner outcomes must be assessed:

  • Assignment 60%An assignment is an exercise carried out in response to a brief with specific guidelines as to what should be included. An assignment is usually of short duration and may be carried out over a specified period of time. There are two assignments
  • Examination – Theory40% – An examination provides a means of assessing a learner’s ability to recall and apply knowledge, skills and understanding within a set period of time and under clearly specified conditions. A theory-based examination assesses the ability to recall, apply and understand specific theory and knowledge.


  • Pass 50% – 64%
  • Merit 65% – 79%
  • Distinction 80% – 100%

Click on the below for information on RPL, Exemptions & PEL


Successful completion of this component award enables the learner to transfer to programmes leading to other certificates where this component is a mandatory or an elective requirement.