There are 9 Lessons in this course:
1. NATURE, SCOPE AND DEVELOPMENT OF HEALTH FOODS
- Introduction to Health Food
- Diets for Medical and Health Reasons
- Diet for Lifestyle or Principle-Based Reasons
- Diets for Religious and Cultural Reasons
- Types of Diets – Overview of Each
- Pescatarian & Pollo-pescatarian
- Free From (Gluten free, Soy free, Lactose free, Nut free, Sugar free, Dairy free, Egg free, Sulphite free)
- Mediterranean, Eastern and Western
- Low carbohydrate or No-sugar
- Introduction to Commercial Development of Food Products
2. HEALTH FOOD AND HUMAN NUTRITION
- Introduction to Nutrition Science
- The Concept of Diet
- Human Digestion – An overview
- The Digestive Tract
- Accessory Digestive Organs
- Major Food Groups
- Specialised Diets & Human Nutrition Deficiencies
3. SIGNIFICANCE OF GLUTEN, SUGAR AND FERMENTED PRODUCTS
- Chemistry of Gluten
- Gluten in the Diet
- Gluten in Food Industry
- Gluten-Free (GF) Product Development
- The Chemistry of Sugar
- Sugar in the Body
- Sugar-free Product Development
- Sugar Alcohols
- Fermented Foods
- Chemistry of Fermentation
- Fermented Foods in the Diet for Human Health
- Fermented Foods Product Development
- Common Substitutions and Adjustments
4. DEVELOPMENT OF WHEAT SUBSTITUTE PRODUCTS
- Wheat Products Free-from Gluten
- Coeliac Disease Symptoms & Treatment
- Treatment of Coeliac Disease
- Making Gluten Free Bread
- Selecting a Gluten-Free Flours
- Common Gluten Free-Flour Types
- Potato Flour
- Rice flour
- Potato Starch
- Creating Flour Blends
- Other Elements in Gluten-Free Bread
- Animal Proteins
- Leavening Agents and Rising in Gluten-free bread
- Baking Gluten-Free bread and muffins
- GF Muffins
5. DEVELOPMENT OF PROTEIN SUBSTITUTE PRODUCTS
- Specialised Protein Products
- Protein and why we need it
- Essential Amino Acids
- Non- Essential Amino Acids
- Conditionally Essential Amino Acids
- Uses in the body
- Recommended protein intake
- Plant-based Substitutions
- Legumes as a Protein Source
- The dairy-free market
- Dairy Free Substitutes
- Egg-free diets
- How to Replace Eggs in Recipes
6. DEVELOPMENT OF DAIRY SUBSTITUTE PRODUCTS
- Cow’s Milk Protein (CMP)
- Cow’s Milk Sugar (Lactose)
- Making Non-Dairy Milk
- General Plant Milk Recipe
- Make Soy Milk
- Focus on Flavour and Melt
- Soft, Creamier Non-Dairy Cheeses
- Replicating the Cheese-Making Method
- Plant-Based Yoghurt
- Principles for Plant-Based Yoghurt
- Creams and Ice-Cream
- Basic Nut Cream
7. DEVELOPMENT OF VEGETARIAN AND VEGAN PRODUCTS
- Overview of Vegetarianism
- Types of Vegetarian Diets
- Overview of Veganism
- Nutrition in Vegetarian and Vegan Cooking
- Tofu Products
- Soybean Products
- Cooking for Vegetarians
- Vegetarian Sausages
- Production of Burgers
- Building Flavour into Foods
- Vegetarian Produce Suggestions
- Bean Products – For Manufacture
- Nuts in Health Food Product Development
- Types of Nuts
- Selling Food to the Vegan and Vegetarian Market
8. BUSINESS APPLICATIONS IN HEALTH FOOD MANUFACTURING
- Sourcing Ingredients
- Buy Local
- Sell Local
- Sourcing Organics
- Cross-Contamination and Labelling
- Labelling Laws
- Restaurant and Café Menus
- Consumer Attitudes
- Changing Habits
- Business Owner Occupational Health and Safety Responsibilities
- Working with Health Professionals
- Food Coaching
- Nutritional Counsellor or Therapist
9. MARKETING SPECIALISED FOOD AND ASSOCIATED SERVICES
- Introduction to Marketing
- Monitoring and Controlling the Marketing Plan
- A note on Branding
- Ultimate Goals of Marketing
- Marketing Sends a Message
- Message Execution
- Words Sell
- Deciding to Buy
- Understand the Buyer
- Types of Marketing Research
- Ways of Gathering Data
- Primary Data Collections Methods
- Secondary Data Collection Method
- What is needed to Conduct Effective Research
- The Outcome of Market Research
- Modifications to the Marketing Plan
- Market Share Analysis (Ratios)
- Marketing Cost Analysis
- Taking a Product to the Market
- Face to Face Retail and Online Stores or Mail Order
- Online Sales
- Business to Business (B2B)
The health food industry is big business. It’s growing steadily each year and is strengthened by progression in sustainability and agribusiness.
Different diet types are dependent on different ingredients, their availability and costs. Gluten-free diets, for example, will lean more on rice, legumes, starchy vegetables, and non-wheat grains for carbohydrates, while vegetarian and vegan diets will depend on plant-based proteins, and keto diets will create meals based on proteins and fats with limited amounts of carbohydrate.
Yet some diets have additional considerations in terms of sourcing ingredients, such as using grass-fed meats. This means that prior to sourcing ingredients it is important to spend time thinking about:
- key points for the diet/rules of the diet
- what matters most to the consumer for the diet, e.g., eating locally, eating organic, eating clean/low preservative
- any principles or ethics that affect sourcing ingredients, e.g., some vegans eat avocadoes while others do not due to the use of migratory beekeeping for production
- availability of key ingredients, e.g., using arrowroot works as a starch in gluten-free flour blends, but even if it provides a better flour blend than tapioca or corn starch, may not be viable due to lack of availability
- cost of key ingredients, e.g., making macadamia feta as a non-dairy cheese is creamier, but also more expensive than making an almond feta
- dietary concerns and the potential for related diets, e.g., vegan products will also appeal to consumers who are dairy-free or egg-free, or that many people with coeliac disease who depend on gluten-free products also cannot eat oat products, even though, when processed separately, oats are naturally gluten-free.
Today, produce is available from all corners of the world. These bountiful choices offer variety, delicacies, and options, and while these items may appear beautiful, the flavour of out-of-season produce cannot compare with that of fruits or vegetables harvested at their peak.
Local food is good because it tends to be more flavourful than food that has been transported from afar. In season fruits and vegetables often cost less than foods that are brought in from faraway places. When farmers have a generous supply of a particular item, the price is usually very fair.
Locavorism is a movement wherein consumers purchase food only from within the local area. This reduces each consumer’s environmental footprint while also supporting local businesses and producers. Many health food stores and coops actively seek out local producers for product and may even highlight such products in-store.
Many cafés and restaurants that showcase their support for local farms and producers have also built a strong following.
The farmer’s market is a useful place to start meeting local farmers and other producers. Such markets provide a direct way for creators to speak with the farmer, try producer, and make connections during the design and testing process.
This is a useful way of gathering information about potential suppliers; it can also help build important networks within the relevant communities. Remember, farmers markets sell more than just fruit and vegetables – they are also a source of local jams, honeys, breads and pastries, and many other products that can be used in a café or restaurant setting.
Farmers Market Insights
- Shopping at a farmers’ market opens constantly offers new varieties of vegetables and fruits. It is best to choose one or two produce items that you’ve never cooked with before. These can be tested prior to using on the menu.
- Local farmers often have cooking suggestions for fresh kale, broccoli, turnips, and other local produce. This is a good way to bring local produce and ideas into product or menu design.
- Many farmers offer samples of their products and encourage tasting. Peaches, for example, can vary from highly acidic to super sweet. This will help in identifying the best varieties for use, and potential suppliers for the future.
- Sampling different varieties of produce within a family or new hybrids or heirlooms enhances product and menu design.
- Taking a canvas bag, possibly a few plastic produce bags and containers for delicate items will help you to transport the raw ingredients.
- The benefits of shopping at your local market include sampling the season’s first produce or acquiring speciality ingredient like creamy goat’s cheese which can be used in a product to be manufactured.
- The concept of seasonable fruit and vegetables is an age-old idea. Before refrigeration and mass transportation, people ate only what was growing in gardens, nearby farms, or orchards.
Seasonality may initially feel like deprivation in the consumer, but with careful marketing, presenting seasonal products which support this conception, many consumers happily buy into this.
When starting out in manufacturing health foods, selling at a farmers’ market is the ideal place to start.
Increasingly people are realising the joys of shopping, cooking, and eating from the farmers’ market. Straight from the farm, bountiful and colourful displays of produce make it easy to prepare healthy, flavourful meals using the freshest fruits and vegetables at the peak of their season.
FREQUENTLY ASKED QUESTIONS
Here is a list of the most often asked FAQ’s.
Q. Why should I enrol with the Academy for Distance Learning?
A. Here at ADL, our students are our priority – we treat everyone as a unique individual.
Q. Do I need to buy text books?
A. No, as each module has been written by highly qualified industry professionals. The content of the material is presented in such a way that text books are not required. However, if you require additional reading your tutor will be able to supply a list.
Q. What happens if I have to stop studying for a while? (eg. become sick, go on holidays, have a baby, move house, etc)
A. It’s OK to take a break and start up your study at a later point in time. Just let us know.
Q. Is there an age limit?
A. There is no maximum age limit. We do however, have a minimum age limit of 18 years. Below that age parental consent would be required.
Q. Are your courses up-to date?
A. Our courses are revised and updated on a rotation system.
Q. Do you have a Cancellation policy?
A. Yes. We have a cancellation policy that is fair and equitable. For further details please click here.
Q. Will I have any opportunity to engage with other students?
A. We have a Student Community group based on facebook! If you don’t have a facebook account already, you could make one just for talking with fellow students on the group.
Q. When can I enrol/start?
A. You may enrol and start at any time of the year – it’s all self- paced.
Q. Can I study from anywhere in the world?
A. Our courses are available to anyone, anywhere in the world from the comfort of your own home. The course content is relevant to any country, culture or economy.
Q. How long do I have to complete the course?
A. You complete the course at any time that is convenient for you.
Q. Completing a 100 hour module – how long will it take?
A. For some students a 100 hour module will take approximately to 3- 6 months to complete. Others take less time and some even longer.
Q. Assessment – how does it work?
A. For each 100 hour module you are assessed by assignments (at the end of each lesson) and a final one and a half hour exam (or you may elect to complete a Project, instead of sitting the exam) – the choice is yours – you sit for the exam in your own location.
Q. I don’t cope well with exams – what can I do?
A. You may elect to undertake a Project (set by your tutor) instead of sitting the exam. Projects are completed from your home and can usually take a couple of weeks to complete.
Q. If my assignment is not up to standard is there an opportunity to resubmit my work?
A. Yes –
Q. How many assignments do I need to complete for each module?
A. At the end of each lesson, there is an assignment – so if a course has say, 10 lessons, there would be 10 assignments.
Q. I am having difficulty attending workshops/industry meetings, what can be done?
A. If your course requires attendance at workshops, conferences, or industry meetings; alternative arrangements can be made in your country.
Q. What qualification will I receive?
A. For individual modules, you would be awarded a Certificate endorsed by TQUK (Training Qualifications, UK), providing you complete all assignments and the exam. If you just want to complete only the assignments and not sit for the exam or finish a Project, then a Letter of Achievement would be awarded. For more details on qualifications available please click here.
Q. Can I customize my diploma/higher qualification?
A. Not all educational institution’s certificates /diplomas meet everyone’s needs. The opportunity to Design Your Own Diploma at the Academy (subject to our approval) is an added bonus, not found at other colleges. You choose modules that you think will help you in achieving your goal.
Q. What do I get when I complete the course? Will I receive a transcript?
A. At the completion of all courses and providing all assignments and exam requirements have been met, you will receive your Award and a Transcript.
Q. Our tutors – who are they?
A. We appoint Tutors and require that they must be currently active in their industry, with at least 5 years’ experience in their chosen profession.
Q. Can I contact my tutor at any time?
A. Yes – you have unlimited access to your tutor via email through our Online Classroom. You can always leave a message with ADL requesting your tutor to contact you. You decide on how much or how little contact you wish to have.
Q. Practical work – How is this done?
A. To find out more about this part of the course please visit the section on How Our Courses Work here.
FAQ - RHS Theory Qualifications