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NUTRITION FOR WEIGHT LOSS BRE210

Duration (approx) 100 hours
Qualification
Statement of Attainment

Learn to manage weight more effectively.

Weight is affected by a number of things: exercise, nutrition, psychology and other things. This course lays a foundation for understanding weight control; particularly with respect to what a person eats. Study for self improvement (to help understand and reduce their own weight); or by someone working in the fields of health or fitness, in order to improve their understanding and capacity to help clients.

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Learn more about what we eat, lose weight, understand obesity and much more.
  • Understand obesity, particularly focusing on the affect of what we eat on weight.
  • Self paced 100 hour course, start anytime, study anywhere.


ACS Student Comment: Absolutely [the course was a valuable learning experience]! Gave me confidence and knowledge to start my own small business and help others with health and weight loss. I am very impressed with ACS from start to finish! I have attended other tertiary institutions before and attended university and have never had such a smooth and positive experience as the one with ACS. Lisa McDonald - Nutrition For Weight Loss course.

Course Aim

To explain all aspects of how nutrition affects weight loss. It is an ideal course for people working with children in the child care industry, for personal trainers who want to know more about nutritional guidelines to support the advice they give their clients; for anyone working in the health sector with people who are concerned with current or previous weight gain.

 

CONTENTS

 

There are nine lessons in this course as follows:

1. Understanding Obesity

  • What is obesity
  • Types of Obesity – Hyperplasia or Hypertrophy of Fats Cells
  • Dietary Trends and the Incidence of Obesity
  • Factors Influencing Food Intake and Habits
  • Physiological factors which determine food intake
  • Environmental and behavioural factors which determine food intake:
  • Causes of Obesity (Genetics, Lifestyle, Exercise, Eating habits, Water intake, Changing metabolism through life, Medical conditions and disease, Psychology)
  • Health Risks of Obesity
  • Understanding Weight
  • Body composition
  • Evaluation Techniques – Body Mass Index (BMI)

2. Nutrition Basics

  • Why we need food
  • Nutrient Reference Value (NRV)
  • Understanding Digestion and Absorption
  • How we process food
  • Basic Roles of Major Digestive Organs
  • Food Composition (Carbohydrates, Protens, Fats, etc)
  • Fibre
  • Need for Fluids
  • The Glycaemic Index (GI)
  • Calculating Energy Requirements
  • Basal Metabolic Rate
  • Food Pyramid and Recommended Daily Intake (RDI)
  • What is the recommended intake of nutrients?
  • New food pyramid and normal eating patterns
  • Childhood Obesity

3. Diets -Fads, Fiction and Fact

  • A Review of Popular Approaches to Weight Loss and Control
  • Vegetarian Diets
  • Starvation
  • Very Low Calorie and Liquid Diets
  • Commercial Low Calorie Meal Substitutes
  • Commercial Low Calorie Meal Substitutes
  • Blood type diet
  • Food combining
  • Detox Diets
  • Low carbohydrate diets
  • Low Glycaemic index diet (low GI)
  • Sweeteners
  • Low fat diets
  • Fat Substitutes
  • Fat burning diets
  • Supplements
  • Guidelines for Childhood Weight Loss

4. Preventing Obesity

  • Introduction
  • Metabolism – Keeping the Metabolic Rate Stable
  • Making the best food choices
  • Nutritional Education
  • Teaching Healthy Eating Habits to Children
  • Health Initiatives Targeting Obesity
  • Public Health Information
  • Legislative controls

5. Treating Obesity

  • Methods that Work
  • Assessment of Clients or Patients
  • Modifying Behaviour
  • Prescribing Diets
  • Life Coach and Personal Trainer
  • Weight Loss Hypnosis
  • Self-help Groups
  • Health Clubs, Health Farms and Holiday Retreats
  • A Holistic Approach
  • Supplements

6. Modifying Eating Behaviour

  • Key Stages in Behaviour Changes
  • Cultural food patterns
  • How to Make Lifelong Changes
  • Assess Current Diet (patterns and nutritional value)
  • Plan for Change
  • Seek Motivation and Support from Others
  • Improving Health Through Food
  • Diseases Linked to Obesity
  • Changing Unhealthy Habits

7. Restricting Calorie Intake

  • Understanding Energy and Metabolism
  • Metabolism
  • Energy Metabolism
  • Age (Growth and Aging) and Metabolism
  • Activity and Metabolism
  • Calorie Restricted Diets

8. Medical Conditions: Hormones, Drugs, Eating Disorders

  • Nutrition During Disease
  • Childhood Diabetes
  • Link between Medication and Diet
  • Drugs and Hormones Prescribed for Weight Management
  • Diet Pills
  • Thyroid hormone
  • Somatropin (Growth Hormone
  • Weight Loss Surgery
  • Lipoplasty (Liposuction)
  • Abdominoplasty (Tummy tuck)
  • Anorexia Nervosa
  • Bulimia Nervosa

9. Planning a Diet

  • A major Problem Based Learning Project

 


Lesson Aims

  • Develop an understanding of modern day causes of obesity and recognise its significance to health.
  • Be able to evaluate the weight status and body composition of an individual.
  • To develop an understanding of a range of weight reducing diets and to evaluate how ‘healthy’ different diets are in terms of nutrient balance and consider how practical the diets are to follow
  • Explain the relationship between nutrition and obesity.
  • Determine appropriate actions to manage eating habits in individuals and in demographic groups for prevention of obesity.
  • Determine appropriate treatments for treatment of obesity.
  • To compare different techniques for modifying eating behaviour in order to control obesity.
  • To analyse the calorie intake of an individual and recommend changes in order to manage obesity
  • To describe a range of medical conditions and treatments that can affect obesity, and to explain appropriate dietary management responses to those conditions.

  • To evaluate the obesity problem of an individual and determine a recommended course of action within a limited time frame; and using available information and resources gathered within that time frame.

 

 

 

 

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Courses can be started anytime from anywhere in the world!



Check out our eBooks

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.
Event ManagementThe Event Management ebook can be used as a reference for students or as a foundation text for professionals who need to know the finer details for organising an event. This book takes the reader through the all of the considerations that need to be looked at prior to, during and after an event is organised. The topics covered in the Event Management ebook are 1/ Scope and Nature of Event Management, 2/ Developing a Concept and Planning, 3/ Organising the Resources Required, 4/ Catering: Food and Drink, 5/ Promoting an Event, 6/ Managing the Clientele, 7/ Risk Management, Legalities and Contingency Planning, 8/ Delivering the Event, 9/ Organising Celebrations and Parties, 10/ Organising Exhibitions, 11/ Organising Conferences and Seminars and 12/ Working in the Event Industry.
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.
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.