COURSE STRUCTURE
There are 8 lessons in this course:
- Nutrient Imbalance and Disease
- Food risk factors
- What disease is impacted by what nutrient issues
- Important nutrients often lacking in some diets
- Iodine
- Potassium
- Magnesium
- Calcium
- Iron
- Fats, lipids and cholesterol
- Cholesterol
- Fats -saturated, monosaturated, polyunsaturated
- Low salt or low sodium diets
- Sugars -components of different sweeteners
- Heart disease and diet
- Fats and heart disease
- Triglycerides and heart disease
- Heart effects of Cholesterol, sugar, salt, alcohol, carbohydrates, fish, etc
- Obesity and insulin
- Metabolic syndrome
- Cancer
- Protein-energy malnutrition (PEM)
- PEM in hospitalised people
- PEM types -primary, secondary, kwashiorkor, marasmus
- Diagnosis of PEM
- Treating PEM
- Prognosis for PEM patients
- PEM prevention
- Health problems and solutions
- Special considerations for pregnant and nursing women
- Special Project -a problem-based learning project where you will investigate the relationship between nutrition and a particular disease (e.g. Celiac disease, Osteoporosis or Diabetes).
- Dental Problems
- Tooth structure
- Anatomy of teeth
- Nutrition and dental health
- Fluoride intake
- Who needs fluoride
- Foods that supply fluoride
- Calcium intake
- The decay process
- Preventing plaque
- Nursing bottle syndrome
- Preventing dental problems
- Reasons to prevent tooth decay
- Causes of tooth decay
- Dental hygiene
- Homemade toothpastes and mouth washes
- Fibre and Diseases of the Bowel
- Understanding fibre
- How fibre works in the body
- Fibre in food -soluble and insoluble
- Health and dietary fibre
- Resistant starch
- How the digestive system works
- Conditions linked to low fibre diets
- Fibre and managing blood cholesterol
- Fibre and diabetes
- Fibre and weight control
- Increase your fibre
- Bowel checks
- Different ways of Eating
- How we eat is important
- Compatibility of ingredients
- Vegetarian, vegan and alternate diets
- Health considerations with not eating animal products
- Sourcing organic, vegetarian and vegan foods
- Alternative diets for young children
- Diet during pregnancy
- Food Toxicities and Sensitivities
- Allergies and sensitivities
- Differences between sensitivity, allergy, anaphylaxis and intolerance
- Allergies -common allergens, likely symptoms
- Natural toxins in foods
- Increase in rates of allergies
- Inheritance of allergies and intolerances
- Food allergy symptoms
- Anaphylaxis -causes, symptoms, treatment
- Causes of common food allergies and food intolerances
- Diagnosing and dealing with food sensitivities
- Avoiding the food
- Preventing food allergy in children
- Food laws and labels
- Special medical considerations
- Food Toxicity and Poisoning
- Causes of food poisoning
- Bacterial food poisoning causes, types of bacteria, prevention
- Bacillus cereus poisoning
- Campylobacter
- Campylobacter jejuni
- Clostridium perfringens
- Clostridium botulinum
- Enteropathogenic Escherichia coli
- Listeria spp.
- Salmonella spp.
- Staphylococcus aureus
- Vibrio parahaemolyticus
- Yersinia enterocolitica
- Treating bacterial poisoning
- Contamination from cooking -aluminium, copper, cooking source, wood preservatives.
- Contamination from food processing -e.g. cleaning chemicals
- Effects of food preparation on nutrition -problems caused by cooking
- Food production and processing issues
- Milling and refining
- Additives, colourings, flavourings
- Deteriorating food
- Microorganisms
- Enzymes
- Mechanical deterioration
- Ripening fruit
- Low temperature damage
- Hygiene practices
- Detoxification or Body Cleansing
- Introduction
- Methods of detoxification
- Water and juice fasting
- Weekend mono diet
- Chelation therapy
- Fasting
- Side effects of fasting
- Water therapies
- Cathartics -laxatives, purgatives
- Acidophilus
- Herbal treatments -alfalfa, aloe vera, cranberry juice, echinacea, chamomile, parsley, etc
- Massage -lymphatic drainage, Swedish massage
- Bowel Movements and urination
- Cautions
- Consulting and Giving Advice on Diet
- Legalities
- Insurance
- Professional bodies
- Holistic approach
- Ethics
- The consultation
- Compliance
- Setting a nutritional program
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
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 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.
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, antihistamines 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 learner’s kitchen, based upon the learner’s 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 affect 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 (e.g. 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 a 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.
During the course, you will study more about topics, such as – Nut Allergies
Nut allergies are relatively common. It is estimated that around 3% of people around the world have nut allergies. 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.
What Are the Advantages of Studying with ACS Distance Education?
- You can start at any time to suit you.
- The courses are self-paced.
- You can study when and where suits you. They are flexible to fit in around you and your lifestyle.
- Keep up to date on your learning.
- Update your CV.
- It is not just a course, it is a package of learning that includes – course notes, tutor feedback, self-assessment tests, research tasks and assignments.
- Our tutors are all experts in their field, with years of experience in their field.
- They are also keen and enthusiastic about their subject and enjoy working with students to improve their knowledge and skills.
- Courses are also updated regularly to meet the demands of the changing needs for knowledge and to keep our courses up to date.
What Next?
Improve your own health or help others by understanding more about how food and nutrition affect our health and wellbeing.
This course is ideal for someone wanting to improve their own diet. Or people working in the hospitality or health industries who want a more detailed knowledge of nutrition.
It might also be a starting point to become a food coach or nutritional therapist.
As well as this course, we also offer a range of other nutrition courses, such as Food Coaching, Nutritional Therapy, Child and Baby Nutrition.
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