The Sugar Debate: new nutrition standards for catering and fitness.

Abstract

With the new year press full of fad diets and expensive weight loss programmes, Public Health England's work to improve the capability of those who work or volunteer in catering and food service, and in sport, fitness & leisure to influence food choice has been strengthened with the publication of the Association for Nutrition's Workforce Competence Frameworks in Nutrition for Catering, and for Fitness & Leisure.1-4 Produced in partnership with Public Health England, the new competence frameworks describe the expected level of competence in nutrition for those who work or volunteer in catering and fitness aligned to regulated qualifications framework (RQF) Levels 1 to 4 and include a code of practice. The framework also describes professional boundaries for safe practice at each Level and includes a Code of Practice. Each framework includes three competencies, supported by a number of competence topics and knowledge statements.Clearly, a wide range of those working or volunteering in fitness, catering and leisure are expected to deliver nutritional messages to the public. From food and beverage managers to chefs, community cooks and waiting staff; from fitness instructors, personal trainers and sports coaches to dance teachers and volunteer walking group leaders, Association for Nutrition research showed all possess very different skill sets, knowledge of nutrition, levels of education and training, scope of practice, and professional support to guide food choice. Aimed at the frontline catering and fitness workforces, the Workforce Competence Frameworks in Nutrition for Catering, and for Fitness & Leisure sets a baseline of nutrition knowledge to ensure all who work or volunteer in fitness, leisure and catering and have a responsibility to use or offer nutrition information can become demonstrably more competent in nutrition.The competence frameworks are designed to be both progressive and cumulative, so that competence achieved at Level 2 must also include, and build upon, achievement of competence at Level 1; competence achieved at Level 3 must also include, and build upon, achievement of competence at Levels 1 and 2; and competence achieved at Level 4 must also include, and build upon, achievement of competences at Levels 1, 2 and 3. The Competence Frameworks were developed with significant input from stakeholders across both sectors and directly verified workforce, alongside public consultation. It is important to remember these are not theoretical models, but a practical proposal to use established quality assurance frameworks, providing focus, coherence and direction across catering and fitness in reducing nutrition-related health inequalities. …