Informed employees empowered with the latest research and thinking in nutrition and health are the greatest asset of any food- or health-based organisation. Ensuring your teams have regular opportunities to expand and deepen their knowledge is critical to safe, effective and compliant practice. And of course it clearly demonstrates an employer’s commitment to its workforce.

Short-form courses for employees

Our sector is fortunate in having a wide range of learning resources, ranging from one-off webinars to longer-form training, but it isn’t always easy to identify which your organisation and employees will benefit most from.

For the last year Nutrilicious has been proud to partner MyNutriCourses – a programme of short, online courses designed to provide professional development learning opportunities at individuals’ own pace, in current, relevant topics.

Developed by MyNutriWeb, the team behind award-winning CPD webinars, the courses are designed to provide deeper engagement with key topics with clear practical applications.

The courses are based on the same evidence-based and high-quality research approach that feature in the webinars, but material is more expansive, with quizzes and self-reflection built in.

Presenters are highly experienced professionals including nutritionists, dietitians, psychologists, academics and other world-class experts on specific subject areas.

The short course format means that significant development of understanding is possible within the duration of one or two days, with the pace of study set however the participant chooses over 12 months. It can be fitted in within working hours or outside. And a certificate at the end of the course, accredited by relevant industry bodies, provides confirmation of achievement for CPD purposes.

Two courses have been released so far: Recipe Analysis and Sustainable Diets and Nutrition.

Practical skills in recipe analysis

The Recipe Analysis course [Recipe Analysis 101], endorsed by the Association for Nutrition, helps professionals to develop confidence, knowledge and skills in the analysis of recipes, and learn how to utilise and effectively communicate nutritional, health as well as environmental benefits through clear labelling and marketing. It’s designed for those new to recipe analysis or those wanting to refresh on the latest knowledge and skills.

There are many uses for recipe analysis, including in nutrition and dietetics, food technology, public health policy, research, marketing and more.

Having the correct training in the subject is critical. The British Dietetic Association recommends 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”.

The MyNutriCourses Recipe Analysis course helps educate on the crucial considerations and steps involved when calculating the nutritional content of recipes and environmental impact communicating the results incorporating nutrition and health claims and other legal considerations.

Nutrition and sustainability upskilling

The Sustainable Diets course [Sustainable Diets] endorsed by the Association for Nutrition and the British Dietetic Association, explores the fundamental principles of sustainable nutrition for human and planetary health.

Sustainability is a key area for organisations to upskill their employees in as they tackle the urgent challenge of climate change in their day-to-day operations. Understanding healthy sustainable diets is now an important competency for all dietitians and nutritionists and is increasingly being built into job roles and educational curricula.

Following the Environment Act 2021 and the Health and Care Act 2022_,  legislation has set net zero goals for the NHS, the first healthcare system to have sustainability embedded. ‘Delivering a Net Zero NHS’ [https://www.england.nhs.uk/greenernhs/publication/delivering-a-net-zero-national-health-service/] highlights the goal to be net zero by 2035, with procurement to be net zero by 2040.

Many other organisations have set their own environmental, social and governance which incorporate action on sustainable eating as appropriate, with dietitians, nutritionists and other HCPs contributing to these goals at all levels.

And the newly published Allied Health Professions (AHP) curriculum guide [Guidance education for sustainable healthcare] for environmental sustainability sets out sustainable healthcare guidance within UK pre-registration curricula for allied health professions.

There have been few easily accessible training resources on the topic available to date. The MyNutriCourses Sustainable Diets course provides a comprehensive and practical foundation in the topic.

It brings together leading experts across every aspect of sustainable diets, integrating planetary and nutrition science, together with behaviour change tactics and specific considerations such as low-income groups, athletes, children and the older population.

Make an enquiry

Group bookings for both training courses are available for organisations looking to elevate the nutrition and sustainability credentials of their employees.

You can find out more at  MyNutriCourses Email hello@mynutriweb.com for details of group bookings.

If you’d like to read more from the team at Nutrilicious, visit our Blog page