This consists of nutrition 1, 2 and 3 and a work place project
Nutrition 1
COURSE STRUCTURE
There are nine lessons in this course, each requiring about 10 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 nine lessons are as follows:
1. Introduction to Nutrition
2. The Digestive System
3. Absorption & Enzymes
4. Energy Value and Foods
5. Carbohydrates and Fats
6. Proteins
7. Vitamins and Minerals
8. Water
9. Nutrient Disorders
SUMMARY OF COMPETENCIES DEVELOPED
On successful completion of the course you should be able to do the following:
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.
Nutrition 2
COURSE STRUCTURE
Cooking And Its Effect On Nutrition
Food Processing And Its Effect On Nutrition
Recommended Daily Intake Of Nutrients
Vitamins
Minerals
Planning A Balanced Diet
Assessing Nutritional Status & Needs
Timing Of Meals & Needs For Special Groups
SUMMARY OF COMPETENCIES DEVELOPED
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.
Nutrition 3
COURSE STRUCTURE
Problems With Eating
Dental Problems
Fibre and Bowel Diseases
Different Ways of Eating
Food Toxicity A
Food Toxicity B
Detoxification/Body Cleansing
Consulting/Giving Advice
SUMMARY OF COMPETENCIES DEVELOPED
Explain different food related health problems.
Determine the effect which different physical methods of food intake, can have upon health, including time and order of eating, and chewing.
Manage food sensitivity problems.
Implement procedures to avoid food poisoning.
List food related factors which can have a negative influence on health.
Distinguish between characteristics of the diets of two healthy people with diets of two unhealthy people, studied by the learner.
Differentiate between dietary and other affects, on the health of a specific individual.
Explain the significance of cholesterol to health of a specific demographic group.
Explain the significance of diet to cancer in a specified demographic group.
Compare differences in physiological responses to different patterns of eating, including: *The order in which different types of food are eaten; * The time of day when different
types of food are eaten; *The degree to which different types of foods are chewed; *The speed of swallowing; *The amount of time between eating different food types.
Explain food combining principles, in a diet designed to optimise food combining principles.
Plan a dietary timetable which optimises the ability of a typical person on a specified budget, to digest and assimilate food.
Formulate a nutritionally balanced vegetarian diet.
Formulate a diet compatible with a person's level of physical activity.
Manage fibre in the diet.
Manage diet to optimise dental health.
Recommend a safe method of detoxification.
Recommend a nutritional program to a client in a proper and responsible manner.
WORKPLACE PROJECT
This can be satisfied in various ways. Options include:
*Work Experience (Which must be approved by an ACS Academic Officer)
*Attending Industry Meetings such as seminars, conferences, trade shows, committee meetings etc.
*Undertaking two further ACS modules (Research Project I & II)
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