Domain 3: Nourishment

Knowledge of: 

1. The impact of nourishment and food sourcing on human health. 
2. Strategies for encouraging healthy and mindful eating habits.
3. Supportive amenities for food production.
4. Dietary requirements, nutritional content and food literacy. 
5. Food labeling indicating certified organic and certified sustainable foods.

Skill in:

1. Recommending strategies to increase the availability and accessibility of healthy food and beverage options. 
2. Providing guidance for the inclusion of nutritional labeling and allergy information on foods and beverages. 
3. Encouraging the selection and consumption of healthier food choices through design, advertising, messaging and policies. 
4. Recommending strategies to reduce overconsumption and promote healthy portion sizes. 
5. Recommending strategies for nutrition education and promoting food literacy. 
6. Recommending strategies to support mindful eating through design and operations. 
7. Assessing policies and directing actions to accommodate individuals’ diverse dietary needs.

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