Description
Determine nutritional properties of food and label products appropriately if required.
Alternative labels
list food nutritional ingredients
identify food nutritional properties
recognise food nutritional facts
identify properties of nutritional food
Skill type
skill/competence
Skill reusability level
cross-sector
Relationships with occupations
Essential skill
Identify nutritional properties of food is an essential skill of the following occupations:
Diet cook: Diet cooks prepare and present meals according to special dietary or nutrition needs.
Prepared meals nutritionist: Prepared meals nutritionists value ingredients, manufacturing processes, and foodstuffs in order to assure nutritional quality and suitability of prepared meals and dishes. They study nutritional value of foodstuffs and dishes and advise on the composition of different meals or dishes for human feed (allergenic items, macro and micronutrients, …)
Optional skill
Identify nutritional properties of food is optional for these occupations. This means knowing this skill may be an asset for career advancement if you are in one of these occupations.
Chef: Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
Industrial cook: Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.
Food service vocational teacher: Food service vocational teachers for food service instruct students in their specialised field of study, food service, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques the students must subsequently master for a food service-related profession. Food service vocational teachers monitor the students’ progress, assist individually when necessary, and evaluate their knowledge and performance on the subject of food service through assignments, tests and examinations.
Cook: cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
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