Recipe Analysis Training

Bespoke training for businesses and groups of professional nutritionists and dietitians or food service personnel can also be arranged, as can one-to-one coaching sessions.In addition Susan also provides ad hoc informal advice on recipe analysis. Please Contact Susan for further information.

Calculating the nutrient content of recipes is an essential skill for dietitians and nutritionists as well as other professionals working in a range of settings, including clinical, education, health and social care, food manufacturing and food service. The Recipe Analysis: Maximising Accuracy course offers practical and educational sessions designed to update and enhance the knowledge and skills of food and nutrition professionals in recipe analysis. In particular, it is designed to provide a learning opportunity for professionals to understand how they can identify and minimise known errors in nutritional analysis.

This enjoyable and informative one-day course is usually held twice a year, in April and September, using the excellent facilities at King’s College London.  The cost per delegate is £195.  A virtual version is also available at a cost of £175 per delegate. The course, which has been endorsed for CPD by the Association for Nutrition and approved for CPD by the British Dietetic Association, includes:

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Recipe Analysis Training Courses London And Online

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The Importance Of Recipe Analysis Training

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Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.This month, we’re very proud to be launching our first course – Recipe Analysis 101. This course is a short online CPD-accredited on-demand course aimed at providing training to health professionals on recipe analysis – a crucial skill needed across the food sector.  So what is the purpose of recipe analysis? There are many uses including within the areas of nutrition and dietetics, food technology, public health policy, research, marketing and more. Recipe analysis offers a cost effective alternative to chemical analysis and indeed is the method most widely used and accepted in industry, schools and healthcare settings.

The short answer is no! The British Dietetic Association recommend that ‘recipe analysis should only be undertaken and/or supervised by experienced registered dietitians or registered nutritionists, who can appropriately interpret both the input data and the results, are aware of food regulations and the limitations of their software’.

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That’s why we’ve developed this course to help educate on the crucial considerations and steps involved when calculating the nutritional content of recipes and communicating the results incorporating nutrition and health claims and other legal considerations. The course also offers support and key learnings around the environmental impact of recipes and what tools we have available to assist in this – an emerging focus and vital step towards protecting our planet and our future

The course involves 6 hours of CPD learning, where participants will have their own log in to access the course in their own time. We know from running webinars and other learning events that this style of on-demand learning suits a lot of our community. You can pause where required and re-visit modules wherever and whenever you like.

Within the course, the first module takes you through the foundations for recipe analysis providing crucial foundations and valuable top tips, presented by Susan Church, Registered Nutritionist.

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“I am pleased to be able to present a summary of the key considerations in recipe analysis, building on my passion for, and extensive experience of, training professionals in this important skill.” Susan Church, Registered Nutritionist

Demonstrations are then shown by our Dietitian Cordelia Woodward, using nutritional analysis software to really help reiterate the foundations and help participants apply the learnings to a range of different recipe types. Various factors are demonstrated:

How confident do you feel when analysing recipes? Sometimes we can be presented with recipes containing unusual ingredients, missing ingredients, missing quantities and weights, brand data and some recipes also require to be split up into sub-recipes.

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‘During the course, I demonstrate how to use nutritional analysis software for analysing recipes. It’s important to get to grips with the software, understanding how to use key features, to ensure that nutrition outputs are as accurate as possible, for example, when and how to apply weight change factors and learn how to create ‘sub-recipes’ when required for more complex recipes.’ Cordelia Woodward, Registered Dietitian

There’s a lot to consider when it comes to utilising and communicating your recipe analysis. For dietitians and nutritionists wishing to communicate their recipes to consumers, this course will provide you with an insight into the application of some of the key regulations.

With many years of experience in communicating recipe analysis, Elphee Medici will be teaching you through the following areas within Modules 3-5:

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‘Communicating your recipe analysis within a commercial context, can be a minefield with many regulations and guidelines to consider. We hope we’ve made things easier for you by taking you through some of the key processes in a step-by-step manner to demystify and bring clarity to what and how you can talk about your recipe without consequence.’ Elphee Medici, Nutrition and Sustainable Diets Communications Consultant, Nutrilicious

Here at , we are passionate about sustainability for the health of both people planet.  Its part of our DNA. There is an urgent need to reduce the environmental impact of our daily lives. andthe food we eat plays a pivotal role in this ,with food production being responsible for up to 30% of global greenhouse gas emissions, 70% of freshwater use not to mention other impacts on our planetary boundaries.

“Achieving a healthy and sustainable food future is an urgent matter that depends on global collaborative efforts. All professionals across the healthcare and food systems have a critical role to play in helping to integrate sustainability into everyday practice. Within many organisations this is now enshrined in law including the NHS”. Tanya Haffner, Registered Dietitian, CEO

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So how do we adapt recipes to make them more environmentally friendly? Do we need to follow a plant-based diet? Do we need to avoid certain ingredients within recipes? We delve into all of this and more, including how to use tools to calculate the environmental impact of foods and recipes with leading experts Elphee Medici and Dr Christian Reynolds.

In summary, we’re really pleased to announce the launch of our first short course Recipe Analysis 101, which is designed to help participants to not only conduct recipe analysis professionally but to also support them in how to communicate recipes covering nutrition, health, legal and sustainable considerations. now open for sign up. We have an early bird discount running offering £30 off the full price when booked by midnight on the 17th May 2023 – quote mnc30early. Click here to view