-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.
