Distance Learning Human Nutrition Course
Duration:
COURSE AIMS
Determine appropriate food preparation for different foods, in relation to food value for human health.
Explain the characteristics of food processing techniques and their implications for human health.
Recommend daily food intakes for people with differing nutritional needs.
Manage dietary intake of more significant vitamins including B and C complex vitamins for good health.
Manage dietary requirements of significant minerals including calcium & iron for good health.
Plan in detail, an appropriate seven day diet plan, for an "average" adult.
Determine dietary needs of different individuals.
Plan diets to achieve different, specific purposes.
Plan diets for specific needs for people at different stages of life.
COURSE STRUCTURE
There are eight lessons in this course, each requiring about 12 hours work by the student. Emphasis is placed on understanding the body, the food we eat & it's affects, our mental, emotional health (state of mind), and physical health.
The content of each of the eight lessons is as outlined below:‑
1. Cooking And Its Affect On Nutrition
2. Food Processing And Its Affect On Nutrition
3. Recommended Daily Intake Of Nutrients
4. Vitamins
5. Minerals
6. Planning A Balanced Diet
7. Assessing Nutritional Status And Needs
8. Timing Of Meals, And Needs For Special Groups
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.
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.
Click here for more information
WHAT YOU MAY DO IN THIS COURSE
You will learn a wide variety of things, through a combination of reading, interacting with tutors, undertaking research and practical tasks and watching videos. Here are just some of the things you will be doing:
- Determine the reasons for cooking food.
- Compare different methods of cooking food in terms of their effect on both health and nutrition.
- Explain the effects on nutrition of cooking different types of foods, for different periods of time, including: *Meat *Fish *Eggs *Milk *Plant Foods.
- Explain how meat can be ensured to be fit for human consumption in a raw state, such as in sushi and in smallgoods.
- Distinguish between function, effects, and chemistry of different types of food additives, in food preparation, including: *Colours *Preservatives *Antioxidants *Vegetable gums *Flavourings *Thickeners *Anti caking agents *Bleaches *Emulsifiers *Humectants *Food acids *Mineral salts.
- Evaluate taste and nutritional effects of adding different specified flavourings to five different specified food dishes, including: *Salt *Sugar *Herbs *Wines.
- Explain, giving examples of specific foods, how "freshness" of different specified foods, impacts upon nutrient status of those foods.
- Explain how physical treatment of different specified foods (eg. cutting or crushing), may affect the food benefit of that food, including: *digestibility *keeping quality *nutrient status.
- Explain different heat treatments for food preservation; in terms of the process, function and affects; including: *drying *canning *bottling *pasteurisation.
- Explain freezing of food, in terms of the process, function and affects.
- Define examples of each of the following types of food additives:
*Colours *Preservatives *Antioxidants *Vegetable gums *Flavourings *Thickeners
*Anti caking agents *Bleaches *Emulsifiers *Humectants *Food acids *Mineral salts.
- Distinguish between function, effects, and chemistry of different types of food additives, in food preservation, including: *Colours *Preservatives *Antioxidants *Vegetable gums *Flavourings *Thickeners
*Anti caking agents *Bleaches *Emulsifiers *Humectants *Food acids *Mineral salts.
- Analyse in a report, the effects of food additives found in different supermarket food items.
- Explain problems that may result from food additives including:
*allergic reactions *hyperactivity in children.
- Explain different dehydration processes, in terms of the process, function and affects.
- Explain use of food processing techniques applied to different common foods with respect to food quality, storage life and cost.
- Compare the use of different food processing techniques on the same food, through in terms of the process, function and effect.
- Demonstrate five different food processing techniques, by independently preparing samples to a commercial standard.
- Compare recommended dietary intake information from different sources.
- Explain how food requirements vary, in terms of components and quality, at different ages, including: *babies *children *teenagers *young adults *elderly people.
- Recommend daily food intake requirements for a variety of different people who you are familiar with (e.g. elderly, young children, active young adults), listing components of a typical daily intake together with a profile of the person.
- List quality food sources of C complex vitamins in order of richest to poorest source.
- List quality food sources of B complex vitamins in order of richest to poorest source.
- Explain nutrient disorders associated with three different significant vitamin imbalances, including vitamin B complex, vitamin C, and one other vitamin.
- Evaluate different people you are familiar with, with respect to vitamin intake, lifestyle and health status, to determine if vitamin B & C needs are being satisfied.
- List food sources of calcium in order of richest to poorest source.
- List food sources of iron in order of richest to poorest source.
- Distinguish nutrient disorders associated with calcium and iron imbalances, in terms of diagnosis and significance.
- Evaluate different people you are familiar with, with respect to mineral intake, lifestyle and health status, to determine if mineral requirements including calcium and iron needs, are being met.
- Develop a questionnaire to analyse the dietary requirements of a person.
- Analyse the diet, lifestyle and general health of different individuals and compare the individuals analysed.
- Recommend aspects of diet which could be improved for individuals analysed.
- Explain discrepancies detected between different sources of dietary recommendations.
- Conduct a self assessment of dietary practices, determining in a summary report, areas of deficiency
More Information on ACS Distance Education and our courses
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Sample Course Notes
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