Lesson 1: Cooking and its Effect on Food and Nutrition

        The Nutritive Value of Food after Cooking
        Meat and Poultry
        Fish
        Plant Foods – fruits, vegetables, cereals, pulses
        How different methods of cooking and processing effects nutrients in food
        Baking
        Blanching
        Braising
        Grilling
        Poaching and Boiling
        Pressure Cooking
        Roasting
        Sautéing
        Steaming
        Preparing and Cooking Vegetables and nutrient loss management
        The benefits of cooked food
        Preserving the nutrition in food
        Key points for preserving different vitamins
        
Lesson 2: Food Processing and Nutrition

        Introduction
        Canning and pasteurisation
        Homogenisation and pasteurisation of milk
        Milling and grain processing
        Flours
        How processing affects dietary carbohydrate and fibre
        Effect of wet-heat treatments
        Why do simple carbohydrates leech when wet-heat treated
        Effect of food processing on starch and cellulose
        Fiber in processed flour
        Freezing
        Dehydration
        Effect of soils and fertilisers on food nutritive qualities
        Food additives
        Preservatives –salting, pickling, curing, smoking etc.
        Food allergies
        Flavouring agents
        Additives to enhance colour and appearance
        Sweetening agents
        Emulsifying agents and stabilisers
        Anti caking agents and humectants
    
Lesson 3: Recommended Daily Intakes of Nutrients
        Recommended daily intake
        Adequate intake
        Tolerable Upper limits
        Estimated average requirement
        Macronutrient intakes
        RDI for Energy and Protein
        Fats
        AI for Fluids or water
        AI and TUL for dietary fibre
        Requirements for vitamins
        Requirements for Minerals
        
Lesson 4: Vitamins
        Hypervitaminosis and hypovitaminosis
        Fat soluble vitamins
        Vitamin A –role, sources, deficiency, toxicity, etc.
        Vitamin D –overview, sources, deficiency, toxicity, etc.
        Vitamin E
        Vitamin K
        Fat soluble vitamins
        Vitamin C
        B group vitamins
        Water soluble vitamins
        Vitamins and the liver
        Vitamins and the bowel
        Vitamins, cancer and chronic diseases
       
Lesson 5: Minerals
        Calcium – role of, deficiency, toxicity, calcium sources, etc
        Iodine
        Iron
        Magnesium
        Phosphorus
        Potassium
        Sodium
        Other trace elements – chromium, manganese, molybdenum, selenium, Zinc
        
Lesson 6: Planning a Balanced Diet
        Introduction
        Menu Planning
        Case Study – A day’s diet at a residential school
        Plate waste
        Assessing plate waste
        Using a food pyramid
        Steps for approaching diet planning
       
Lesson 7: Assessing Nutritional Status and Needs
        Information
        Infants and young children
        Adolescents
        Expectant mothers Post partum and nursing mothers
        Elderly people
        Migrants
        Vegetarian - Diet considerations: protein, amino acids, iron Vitamin B12, Vitamin D, etc.
        Vegan diets and children
        Weight change and snacking
            
Lesson 8: Timing Meals and Needs of Special Groups
        Introduction
        Diet formulation
        Obesity
        Coronary heart disease
        Dietary risk factors
        Blood cholesterol
        Blood pressure
        Dental cavities
        Dietary fibre and bowel disease
        Diet therapy
        Low energy diet
        Diabetes
        Gastric Diets
        Gluten free diets
        Low salt, low sodium diets
        Low fat diets
        Diets to lower cholesterol

LEARNING AIMS FROM HUMAN NUTRITION II

• 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.

Frequently Asked Questions (FAQs)

Why Study Healthy Diet Planning?

Healthy, good 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.

Who Is This Course Suitable For?

This course is suitable for people who are interested in developing balanced, healthy diets for themselves or others. For example, you might work in the health or hospitality industry or want to ensure that you and your family are eating healthily. You might also be interested in food coaching or nutritional therapy.

Who are the course tutors?

The course is developed and taught by experienced/expert hospitality and tourism professionals, including –

• Melissa Leistra – Hospitality teacher with 2 decades experience teaching commercial cookery and food and beverage, health and nutrition.  Experienced in the hospitality industry.
• Alison Pearce -  Masters degree in ecotourism. Substantial experience.
• Lyn Quirk – 35+ years experience in Fitness, Health and Leisure Industries.  Established and managed health clubs at 3 major 5* resorts on Australia's Gold Coast. 

What Next?

This course helps you to develop healthy, balanced diets for yourself or other people. If you are involved in the hospitality or health industry, or would like to be, this course will provide you with detailed knowledge on preparing healthy diets.

You might want to study the course to improve the health and wellbeing of yourself and your family.

We also offer a range of other nutrition courses, such as Food Coaching, Nutritional Therapy etc. If you would like more information on these courses too -

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