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HUMAN NUTRITION III BRE302

Duration (approx) 100 hours
Qualification Statement of Attainment

You are What You Eat!

This course deals with the management of foods to optimize health. Learn about eating and nutritional disorders including food toxicity and sensitivity, dental problems, fibre and bowel diseases, different ways to eat, detoxification and more.

Most health issues are caused by more than one factor; and understanding nutritional disorders can often be a key component to overcoming health issues.

 

 

 

Courses can be started anytime from anywhere in the world!

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Some Foods Cause Subtle but serious Health Issues

Most of the time, people simply don't realize!
Sometimes eating the wrong thing can be more than a subtle problem!
 
Consider:  Certain foods cause inflammation in human cells; other foods have natural medicinal affects on the body; perhaps as a stimulant (eg. coffee) or anti inflamatories (eg. pineapple). Everyone is different though; and the way in which different bodies process different foods can vary greatly from person to person.
 
Some foods may cause a serious allergic reaction in one person (eg. peanuts) and be a great source of nutrition for someone else.
 
 

COURSE STRUCTURE

This course is divided into eight lessons as follows:.
  1. Problems With Eating
  2. Dental Problems
  3. Fibre and Bowel Diseases
  4. Different Ways of Eating
  5. Food Toxicity A
  6. Food Toxicity B
  7. Detoxification/Body Cleansing
  8. Consulting/Giving Advice
 

DURATION:   100 hours
 

AIMS

  • 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 fiber 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.

 

WHAT THE COURSE COVERS
Here are just some of the things you will be doing:

  • Distinguish between food sensitivity and toxicity in two different case studies.
  • Distinguish between chemical and pathological toxicity, in four different case studies.
  • List foods commonly associated with sensitivity problems.
  • List foods commonly associated with toxicity problems.
  • Explain problems associated with common food sensitivity and toxicity including: -Gluten Sugar -Salt -Yeast -MSG.
  • Develop a checklist of body reactions which may occur, in response to food sensitivity or toxicity, as a tool for diagnosing possible causes.
  • Describe two different scientific procedures used to test for food sensitivities and toxicities.
  • Explain the role of histamines, anti histamines and steroids in human toxicology.
  • Explain first aid treatments for people suspected to be suffering from two different food sensitivity or toxicity problems.
  • Explain a procedure used by a health practitioner, to treat someone affected by a specified type of food poisoning.
  • Determine guidelines to minimise food toxicity problems in a restaurant visited by the learner.
  • List factors which can cause food poisoning.
  • Explain three different pathological sources of serious food poisoning; including identification, physiological effects and control.
  • Explain three chemical poisoning risks associated with the use of chemicals to control pathological poisoning risks.
  • Explain food storage and preparation techniques essential to minimising food poisoning.
  • Develop guidelines to minimise food poisoning in the learners kitchen, based upon the learners normal dietary requirements.
  • Develop guidelines to minimise food toxicity problems in a restaurant visited by the learner.
  • Explain procedures practiced by a visited food manufacturer, to control food sensitivity and toxicity problems with their product.
  • Compare in a chart or table, three different styles of vegetarianism.
  • Explain two different specified risks associated with a vegetarian diet.
  • List alternative sources for twenty different components of foods normally derived from animal products, including: *Tryptophan *Methionine *Valine *Threonine *Phenylalanine *Leucine *Isoleucine *Lysine.
  • Formulate a balanced vegetarian diet, for a specified individual.
  • Explain the relationship between different types of food and exercise.
  • Explain the management of diet for a specified situation, before, during and after activity.
  • Explain how diet can effect performance of three different specified types of exercises.
  • Explain the role of fibre in the digestive system, of a specified demographic group.
  • Explain possible implications of inadequate fibre in the diet, for 3 different specified demographic groups.
  • Compare relative value of the fibre content of twenty different foods.
  • Explain inflammatory bowel disease (IBD), in a specified case study.
  • Compare fibre content in the diets of four different people interviewed by the learner.
  • Recommend modifications to the fibre intake of two of the people interviewed in 7.5.
  • Explain the biology of the teeth, including anatomy and physiology.
  • Explain the effect of five different foods on the teeth and gums.
  • Describe dental problems influenced by diet.
  • Develop guidelines for healthy dental hygiene procedures, including both dietary and other practices.
  • List factors which affect accumulation of toxins in the body.
  • Explain different benefits of detoxification, for three different demographic groups.
  • Explain different techniques of accelerating elimination of toxins from the body -Heat (eg. Sauna) -Fasting -Diet Modification -Antioxidants -Exercise -Drugs and Herbs -
  • Disease Stress control.
  • Explain the dangers of excessive detoxification, for two different demographic groups.
  • Evaluate appropriate detoxification needs for an specified individual.
  • Recommend a detoxification program based upon a specified evaluation.
  • Explain legal risks involved in giving nutritional advice to a client.
  • Explain the moral responsibilities involved in providing nutritional advice.
  • Determine ways in which two specific examples of nutritional advice may be misinterpreted.
  • Develop guidelines for a system to ensure nutritional advice is followed by clients as intended, including provision for monitoring.
  • Demonstrate a consultation with a client, real or hypothetical, presenting a nutritional program, designed for that client.
 

Do You Understand Nut Allergies? 

Nut allergies are relatively common (eg. around 2% of children in Australia are affected). Sometimes these allergies don't affect a child; but the same person may become affected as an adult. Around 20% of children can suffer increasingly worse symptoms as they become older. Others suffer less symptoms with age. 
 
Nut allergies are usually caused by proteins that occur in nuts; and given that not all nuts have the exact same proteins; it is often the case that someone may be allergic to some types of nuts and not others. The fact that nuts (like dairy products) are rich in protein, makes them a food type that people are more likely to be allergic to than some other food types.
 
Allergic reactions may only be mild and often go unnoticed; but in some cases they can be severe causing symptoms such as eczema, hives and vomiting. In occasional and extreme cases the affected person can have difficulty breathing due to inflammation of tissues in the throat or asthma. Symptoms may also include a drop in blood pressure. Severe allergies are called anaphylaxis, and is potentially life threatening. This is a generalised allergic reaction and will usually involve more than one body system – skin, gastro-intestinal, cardiovascular, or respiratory. Peanuts are one of the most common foods to trigger anaphylaxis.

If you suspect a nut allergy it is important that it is properly diagnosed by a medical professional. Skin or blood allergen specific testing is a good indicator of a problem, but these tests do not indicate likely severity of a problem.

Nuts (particularly peanuts and common tree nuts) are difficult to avoid in processed foods; because they are frequently used in the manufacturing of foods. Take away or restaurant food can also be contaminated with nuts. People who have a particular sensitivity are often prescribed emergency medication such as an adrenaline auto injector pen that can be used to self-treat if they go into anaphylaxis.
 
Nut and other food allergies can be a serious issue for the hospitality industry.  If a restaurant or cafe is aware and manages these potential risks well, they may attract customers; but with ignorance and poor management; custom can diminish; and the cafe may not even be aware of what the problem is. Most people who suffer a reaction may simply avoid returning to the restaurant or cafe. 

 

 

 

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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.
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

Capsicums and ChillisCultivars, growing at home or commercially, how to use them, recipes for different cultures, lots of photos.
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.