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HUMAN NUTRITION II BRE202

Duration (approx) 100 hours
Qualification Statement of Attainment
Study the importance of good nutrition, but also the importance of good planning in your diet - when and how you eat

This course teaches you how to develop a well balanced diet. Topics covered include how cooking and food processing affect nutrition, recommended nutrient intakes, assessing nutritional needs, planning a balanced diet, timing of meals, needs for special people/groups.

 
 

 

 

 

 

 

 

Courses can be started anytime from anywhere in the world!

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Nutrition is more complicated than just choosing What to Eat! 

  • What you do not eat can be just as important
  • How much you eat, when you eat and how your body digests and uses your food can also be critical
A knowledge of nutrition is important for anyone who deals with food, from cooks and food producers, to health practitioners and food retailers.
 
Learn about cooking and its effects on nutrition, food processing, daily recommended nutrition intake and more.
 

Course Duration:  100 hours

COURSE STRUCTURE

This course is divided into eight lessons as follows:.
  1. Cooking And Its Effect On Nutrition
  2. Food Processing And Its Effect On Nutrition
  3. Recommended Daily Intake Of Nutrients
  4. Vitamins
  5. Minerals
  6. Planning A Balanced Diet
  7. Assessing Nutritional Status & Needs
  8. Timing Of Meals & Needs For Special Groups

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.

 

WHAT THE COURSE COVERS
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 small goods.
  • 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 six 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 three different supermarket food items, selected by the learner.
  • 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 six 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 three 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 four different people who the learner is 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 two different people the learner is 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 two different people the learner is 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 three 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 in the learners normal diet.
  • Explain the significance of considering medical history when diet planning.
  • Prepare an appropriate diet plan over a seven day period, for an "average" adult.
  • Compare changes in dietary requirements for people at different stages of life,including: Nursing mothers, Babies, Young children, Teenagers, Young adults, Elderly.
  • Develop a five day menu for a ten year old child.
  • Prepare a one day menu for an immobile elderly person.
  • List unique dietary requirements for different types of people including: Weight lifters, People suffering obesity, People with coronary disease, Diabetics, People with gastric problems.
  • Plan a three day menu for a serious weight lifter.
  • Plan a diet for an obese person wishing to reduce weight.
  • Plan a healthy diet for a thin person wishing to gain weight.
 
 

 

 

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Meet some of our academics

Jade SciasciaBiologist, Business Coordinator, Government Environmental Dept, Secondary School teacher (Biology); Recruitment Consultant, Senior Supervisor in Youth Welfare, Horse Riding Instructor (part-completed) and Boarding Kennel Manager. Jade has a B.Sc.Biol, Dip.Professional Education, Cert IV TESOL, Cert Food Hygiene.
Lyn Quirk M.Ed.,Dip.Med.,Dip.SportsOver 35 years as Health Club Manager, Fitness Professional, Teacher, Coach and Business manager in health, fitness and leisure industries. As business owner and former department head for TAFE, she brings a wealth of skills and experience to her role as a tutor for ACS.M.Prof.Ed.; Adv.Dip.Compl.Med (Naturopathy); Adv.Dip.Sports Therapy
Karen LeeNutritional Scientist, Dietician, Teacher and Author. BSc. Hons. (Biological Sciences), Postgraduate Diploma Nutrition and Dietetics. Registered dietitian in the UK, with over 15 years working in the NHS. Karen has undertaken a number of research projects and has lectured to undergraduate university students. Has co authored two books on nutrition and several other books in health sciences.


Check out our eBooks

Food PreservingA great supplement for students of nutrition, self sufficiency or even horticulture, the Food Preserving ebook is a great introduction into all things preserving.
Human NutritionBoth a text for students, or an informative read for anyone who wants to eat better. While covering the basics, the book approaches nutrition a little differently here to some other books, with sections covering ”Modifying diet according to Genetic Disposition or Lifestyle”, “How to find Reliable Information on Nutrition” and “Understanding how Diet relates to Different Parts of the Body” (including Urinary, Digestive, Respiratory and Circulatory System, the Brain, etc). This ebook was written to complement the ACS Nutrition I course, and provides a solid foundation for anyone wanting to grasp a fundamental understanding of Human Nutrition.
Medical Terminology DictionaryThe Medical Terminology Dictionary is a must have for students and professions alike. This book gives an A-Z of medical terminology that is commonly used as well as explanations of diseases. Topics covered within this book include 1/ Medical terminology: identifying root words, prefixes and suffixes, 2/ Medical Dictionary, 3/ Diseases and Syndromes.
Nutritional TherapyDiscover how the way you eat can impact upon the affects of an illness. This book is unique, written by our health and nutritional scientists. Chapters cover: “Scope and Nature of Nutritional Therapy”, “How different factors Interact with Nutrition”, “Different Ways” and “Appropriate Therapeutic Responses for Different Health Issues” Thirty different conditions are covered from Mental Illness and Gastritis to Coeliac Disease and Osteoporosis.