University to serve up first nutrition training course for chefs

Issued: Tue, 13 Mar 2001 00:00:00 GMT

The SQA has announced plans for a Nutrition Qualification aimed at chefs and caterers in Scotland. The new course will be developed by the University's Department of Human Nutrition and aims to educate caterers and chefs on healthier cooking techniques and balanced diet. At present no nutritional training is provided by higher education caterering courses.

Welcoming the opportunity, Professor Mike Lean of the Department of Human Nutrition said: "Food and diet quality affects many aspects of health, including heart disease, stroke and cancers. As a nation we are moving steadily towards a greater dependence on catering - especially the increasing elderly population - and ready-meals or snacks. Chefs and caterers need to shoulder a responsibility for the impact of their work on long-term health, as well as short term food safety.

"The planned course in nutrition will be the first of its kind in the UK. I understand that the British Nutrition Foundation has also been working towards designing a teaching resource, and we will be discussing ways to harmonise the content of nutrition courses for caterers in the UK."

In a statement announced today, Alastair MacGregor of the SQA said: "At a recent meeting in the Scottish Qualifications Authority (SQA) the Hospitality, Home Economics and Tourism Advisory Group (which has the responsibility for the strategic overview of qualifications in these sectors), recommended the development of a bite-sized qualification which could be offered to the catering industry. This qualification would provide the basic underpinning knowledge of nutrition and healthy eating which will be required of caterers, if the recommendations of the Scottish Diet Action Plan (1996) are to be met.

"SQA will be working in collaboration with The University of Glasgow and an independent food consultant to develop this qualification to meet the needs of the hospitality and catering industry."

Media Relations Office (

For further information please contact:
Professor Mike Lean, Department of Human Nutrition,
(0141) 211 4686
or Scott Findlay, independent food consultant,
(m) 07719154172

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