Human Nutrtion Distance Learning Course
Comments from ACS Student: Because I am expanding my knowledge and the things I am learning in this course I can use in everyday life as well, for example, when it comes to making food choices, I think back to what I have learned in this course and think about how certain foods can benefit me and my body. I am getting feedback about how I am progressing, both negative and positive points which help me to improve and also give me confidence in what I am doing and also motivate me. S. Ryan, Australia - Human Nutrition 1
The food and drink that we consume each day have a direct bearing on our state of physical and mental health. As a general recommendation, it is good to have variety in our diet to ensure we have the whole range of substances we need to build and maintain our body and our health. Too much of one or two food types, even healthy foods, is not recommended for long term health. But every one of us is different from other people, and also the way we digest food and use food in our bodies. Each one of us needs a personal way of eating that may include more or less variety. In addition to being healthier, a varied diet can often be a lot more interesting for the taste buds. The extra time and thought needed to prepare good quality meals is easily rewarded in increased stamina and alertness, better resistance to illness and clear and healthy skin, eyes and hair. However, it is necessary to learn some basic principles so that the health benefits of what we eat are maximised.
COURSE STRUCTURE
The nine lessons are as follows:
- Introduction to Nutrition
- The Digestive System
- Absorption & Enzymes
- Energy Value and Foods
- Carbohydrates and Fats
- Proteins
- Vitamins and Minerals
- Water
- Nutrient Disorders
Duration: 100 hours
What qualification will I achieve for completing this course?
This is an individual module course. The individual module courses are 100 hour long usually and can be taken on their own or as part of a larger program of study.
If you wish to take an individual module course as a stand alone course, you can elect to sit an optional exam at the end of it.
If you successfully pass the exam and all assignments, you will receive a Statement of Attainment. You can take examinations at a time and location to suit you. If you enrol, you will be sent further information on how to arrange examinations at the end of the course.
If you do not wish to take the exam, you will receive a Course Completion letter when you have passed all assignments.
There is an assignment at the end of each lesson. So for example, if an individual module course contains ten lessons, you will need to complete ten assignments. Assignments can be sent to us via email, post or fax.
Other qualifications, such as certificates, diplomas etc may require examinations to be taken as part of the overall assessment process.
You can find further information on the examinations process by clicking on the “Enrolment” link above.
You can find further information on other courses by clicking on the “Courses” link above.
This is an individual module. The individual module courses are 100 hour long usually and can be taken on their own or as part of a larger program of study. If you want to take one of these courses only, you can elect to sit an optional exam at the end of it. If you successfully pass the exam, you will receive a Statement of Attainment. If you do not wish to take the exam, you will receive a Course Completion letter when you have passed all assignments. You can take examinations at a time and location to suit you. If you enrol, you will be sent further information on how to arrange examinations at the end of the course. If you do not wish to sit the examination, you will need to complete all assignments to receive the course completion letter. There is an assignment at the end of each lesson. So for example, if an individual module course contains ten lessons, you will need to complete ten assignments. Assignments can be sent to us via email, post or fax.
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AIMS
- Explain the role of different food types in human health.
- Explain the physiology of digestive processes.
- Recommend appropriate intake of vitamins.
- Recommend appropriate intake of minerals.
- Recommend appropriate food intake to meet an individual's energy needs.
- Recommend appropriate carbohydrate intake.
- Recommend appropriate fat intake.
- Recommend appropriate protein intake.
- Recommend appropriate water intake in different situations.
- Recognise signs and symptoms of the major nutrient disorders.
WHAT THE COURSE COVERS
Here are some examples of things you may be doing:
-Distinguish between nutrition terms including: food, nutrition and diet.
-Distinguish between characteristics of all major food groups, including;
*chemistry and foods which are a good source.
-Explain the significance of each of the major food groups, including:
*Carbohydrates *Proteins *Fats *Minerals *Vitamins.
-Label on unlabelled illustrations, parts of the digestive system, including:
*Oesophagus *Liver *Stomach *Gall bladder *Pancreas *Duodenum *Ascending colon *Caecum *Appendix *Transverse colon *Descending colon *Ileum *Sigmoid colon *Rectum.
-Explain the function of different parts of the digestive system, including:
*Salivary Glands *Liver *Stomach *Gall bladder *Pancreas *Duodenum *Colon *Ileum *Rectum.
-Distinguish between digestion and absorption of food.
-Explain the different layers of the digestive tract, including:
*Mucosa *Submucosa *Muscularis *Serosa.
-Explain different physiological processes involved in absorption.
-Explain how different hormones control the digestive process, including:
*Gastrin *Gastric Inhibitory Peptide *Secretin *Cholecystokinin.
-Explain the action of different digestive enzymes.
-Convert calories to joules.
-Explain the meaning of basal metabolic rate (BMR).
-Describe how the intake of different types of food may affect metabolic rate.
-Explain how different factors other than food intake can affect digestion, including stress and disease.
-Compare energy values of different foods, on a given food chart.
-Explain possible implications of mismatching food intake to individual's energy needs, through over or under intake of energy requirements.
-List foods which are a common sources of carbohydrate.
-List common foods in your own diet which are poor sources of carbohydrate.
-Distinguish between monosaccharides and disaccharides in your own normal diet.
-Explain relative values of alternative sources of carbohydrates.
-Explain factors which affect the bodies demand for carbohydrate.
-Develop guidelines to determining appropriate carbohydrate intake, in accordance with an individuals specific requirements.
-List foods which are a common source of fats.
-Distinguish between saturated and unsaturated fats in the diet of a specific person.
-Explain the relative value of alternative sources of fats.
-Explain factors which affect the bodies demand for fat.
-Explain the role of fat in the body, including an explanation of different physiological processes involving fat.
-Develop a set of guidelines to determining appropriate fat intake, in accordance with an individuals specific requirements.
-List foods which are a good source of protein.
-Explain the role of protein in the body, including examples of different physiological processes involving protein.
-Explain relative values of different sources of protein.
-Explain factors which affect the bodies demand for protein.
-Develop guidelines to determining appropriate fat intake, in accordance with an individuals specific requirements.
-List different sources for each of several different minerals considered essential to human health.
-Explain the role of different minerals in the body.
-Consider the relative values of different sources of minerals in your own diet, to determine minerals which may be supplied in inappropriate quantities.
-Describe symptoms of different nutrient disorders including deficiencies and toxicities.
-Explain the use of different mineral supplements in a specified human diet.
-Distinguish between sources of different types of vitamins which are important to human health, including:
*Retinol *Vitamin D *Vitamin E *Vitamin K *Ascorbic acid *Thiamine *Riboflavin
*Nicotinamide *Pyridoxine *Pantothenic acid *Biotin *Cyanocobalamin *Folacin.
-Explain the role of different vitamins in the body.
-Explain the relative values of different sources of each of five vitamins.
-Explain proliferation of vitamin supplement usage in modern society.
-Describe symptoms of five different vitamin disorders including deficiencies and toxicities.
-Explain the role of water in the body, for different physiological processes.
-List factors which affect the bodies requirement for water.
-Compare different methods of purifying water, including different commercially available water purifiers.
-Explain the physiology of dehydration, at different levels.
-Discuss the affect of different water impurities on human health.
-Distinguish between the signs and symptoms of forty common problems associated with nutritional disorders, including: *deficiencies *sensitivities *diseases.
-Describe different techniques used by health practitioners for determining food/nutrition disorders.
-Explain the importance of obtaining a recommendation from a medical practitioner, when a nutritional disorder is suspected.
-Explain the significance of "second opinion", when diagnosing nutrient disorders.
MAJOR FOOD GROUPS
Foodstuffs can usually be arranged into the following groups. For a balanced diet, a person generally needs an appropriate serving of all of these things daily. This course focuses on expanding your understanding of this as a foundation for future learning and practice.
|
Food |
Composition |
|
1. Cereals |
Mainly carbohydrate, with 7 ‑ 12% protein. Oats have fat. Minerals, vitamins. Whole cereals have fibre. |
|
2. Meats, Poultry and Fish: |
Protein source; fat content varies greatly, also some minerals. |
|
3. Dairy products except butter |
Protein, vitamins, minerals and fats. |
|
4. Eggs |
Protein, minerals and vitamins (fat in yolk). |
|
5. Legumes |
Four times as much protein as leaf vegetables. Vitamins and minerals, fibre. |
|
6. Root Vegetables |
Carbohydrates (starches), vitamins, minerals. Antioxidants. |
|
7. Other Vegetables, Leaf Vegetables |
Carbohydrates and protein, minerals and vitamins, fibre; relatively little fat. Antioxidants. |
|
8. Fruits |
Water soluble vitamins, minerals, sugars and starch. Antioxidants. |
|
9. Fats, Oils, Sugars & Butter |
Direct intake of fats and sugar. Vitamins, minerals. |
|
10. Seeds and Nuts |
Fats, protein, vitamins, minerals |
More Information on ACS Distance Education and our courses
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