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
- Baby bottle syndrome/ECC
- 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.
Why Study Human Nutrition to Optimise Health?
Many health issues can be caused by nutrition. Sometimes eating the wrong thing can be more than a small problem!
Some foods cause inflammation in human cells.
Others have natural medicinal effects on the body. For example, a stimulant, such as coffee. Or anti-inflammatories, such as pineapple.
Everyone is different. The way our bodies process food varies from person to person. Some foods cause allergic reactions in one person, but can be a great source of nutrition for others. For example, nuts.
Understanding nutritional disorders can often be a key component to overcoming health issues.
This course will provide you with detailed and thorough knowledge on improving health through good nutrition.
Who Is This Course Suitable For?
It is suitable for:
- Those wishing to learn more about managing food intolerances for themselves or loved ones.
- Health professionals looking to increase their knowledge in this area.
- Students wishing to work in the nutrition industry.
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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