Course Overview

About this course

Nutritional knowledge, with education of both the general public, and particularly health professionals is critical if we are to succeed in significantly reducing the excessive premature morbidity and mortality from our leading killer diseases

1. heart disease, cancer, and stroke.

What you'll learn

1. At the end of the 2-day course, participants will be able to:
2. • List food safety hazards
3. • Differentiate between fresh produce, processed food and health supplements
4. • Describe common food additives used in processed food
5. • Apply common methods to produce processed food
6. • Explain the benefits and harms of food products
7. • Apply information stated on food labels to better advise consumers and their stakeholder

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