nutritionLevel 2VAT Exempt
Level 2 Nutrition and Health Course – RSPH
Intermediate nutrition qualification covering diet, health, and wellbeing. For catering, beauty, healthcare, and leisure professionals.
Course Description
The course aims to provide learners with knowledge and understanding of the relationship between diet, health and wellbeing, as well as the role of food labelling and other factors in food choice.
Who It's For
- Catering, beauty, healthcare, and leisure professionals
- Nannies and childminders
- Hospitality staff seeking nutrition knowledge
- Career changers entering nutrition fields
- Anyone providing food professionally or domestically
What You'll Learn
Healthy Eating Guidelines
- Current UK government dietary guidelines
- Macronutrient and micronutrient food sources
- Energy balance concepts
- UK diet versus guideline comparisons
Diet's Impact on Health
- UK diseases linked to food intake
- How food preparation and cooking methods affect health
- Food allergies and intolerances affecting wellbeing
- Food and menu labelling for healthy choices
Factors Influencing Food Choices
- Tools for changing eating habits
- Reliable nutritional information sources
- Religious, ethical, and economic influences on food selection
Accreditation
RSPH (Royal Society for Public Health)
Ofqual Qualification Number: 603/2159/3
Duration
One day (typically 09:00–16:30; flexible start times for on-site delivery).
Assessment
30 multiple-choice questions — 20 correct required to pass. 45-minute time limit.
Prerequisites
- Ideally Level 1 Nutrition and Health (not mandatory)
- Minimum literacy and numeracy Level 2
Delivery & Pricing
On-Site Training
- Price: £280 + £25pp (includes exam and materials)
- Delivered at business locations nationwide
- Travel fees may apply
- VAT exempt
Public Webinar Courses
- Price: £45pp (special offer; typically £90)
- Live video conferencing via Google Meet, 09:30–16:30
- Exams in-person at London office or workplace
- Course materials emailed or posted (£20pp posting)
- VAT exempt
Trainer Credentials
- BSc (Hons) in Nutrition and Biology with postgraduate Dietetics qualification
- NHS experience: cholesterol management, weight loss, diabetes, allergen counselling
- Former Westminster Adult Education Service lecturer (8+ years)
- Private practice nutritionist with published contributions
- Qualified fitness instructor
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Course Syllabus & Accreditation
Download PDFRSPH Syllabus — Learning Outcomes
The following learning outcomes are from the official RSPH specification (603/2159/3) and apply to the on-site and webinar delivery of this course.
1. Understand healthy eating guidelines in comparison with the average UK diet
- 1.1 Current UK government guidelines for a healthy balanced diet
- 1.2 Foods which are good sources of macronutrients and micronutrients
- 1.3 The concept of energy balance
- 1.4 Examples of how food intake in the UK differs from the current guidelines
2. Understand how diet affects health and wellbeing
- 2.1 The main diseases in the UK that have a link to food intake
- 2.2 How food/drink choices, preparation and cooking methods can impact on health
- 2.3 How food allergies and food intolerances can affect individual wellbeing
- 2.4 How food/menu labelling helps the consumer identify healthy options
3. Understand the factors that influence food choices
- 3.1 The tools for changing eating habits
- 3.2 Reliable sources of nutritional information
- 3.3 The factors (religious, ethical, economic) that can influence food choice