Learn about dietary management for wellness and better health.
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Understand the importance of nutrition for our mental, emotional and physical health.
- Understand about differing dietary needs for different people.
- Learn about assessing diet and much more.
This course builds on concepts learned in Human Nutrition I. This is a significant professional development course for anyone working in health services, fitness or the food industry. It is suitable for anyone who has solid knowledge of human nutrition at an introductory or foundation level.
COURSE STRUCTURE AND CONTENT
Course Duration: 100 hours. Study at a pace that suits you, and with full tutor support for the duration of your studies.
You will originally be given 12 months access to the course - you can
download and save materials. You can extend beyond 12 months if needed.
Start Date: Start at any time, we have daily intakes.
Course Structure: The course comprises 8 lessons, each requiring about 12 hours work by the student. Emphasis is placed on understanding the body, the food we eat & it's affects, our mental, emotional health (state of mind) and physical health.
Student Support: You will connect with your own dedicated tutor. A tutor you can reach out to if you questions or concerns. Your tutor can support you as much or as little as you need.
LESSON CONTENTS
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 fiber
- 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
- 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 and 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.
If you are looking to learn about how nutrients and diet can be responsive to an individuals health needs or status, Human Nutrition III may be better suited to your learning intentions. This course (Human Nutrition II) will teach you about the relationship between nutrients and foods in the average individual (adult).
You will develop research skills throughout this course, which you will be able to apply to different areas of human nutritional health. You will be able to make broader recommendations based on your developing knowledge.
TASKS WHICH SUPPORT YOUR LEARNING
You will learn a wide variety of things, through a combination of reading, interacting with tutors, undertaking research and practical tasks and watching videos. Here are just some of the things you will be doing:
- Determine the reasons for cooking food, compare different methods of cooking food in terms of their effect on both health and nutrition.
- Explain how meat can be ensured to be fit for human consumption in a raw state.
- Distinguish between function, effects, and chemistry of different types of food additives, in food preparation, including: Colours, Preservatives, Antioxidants, Vegetable gums, Flavourings, Thickeners, Anti caking agents, Bleaches, Emulsifiers, Humectants, Food acids, Mineral salts.
- Evaluate taste and nutritional effects of adding different specified flavourings to five different specified food dishes, including: Salt, Sugar, Herbs, Wines.
- Explain, giving examples of specific foods, how "freshness" of different specified foods, impacts upon nutrient status of those foods.
- Explain how the physical treatment of different specified foods (e.g. cutting or crushing), may affect the food benefit of that food, including: digestibility, quality control, nutrient status.
- Explain different heat treatments for food preservation; in terms of the process, function and affects; including: drying, canning, bottling, pasteurisation.
- Explain freezing of food, in terms of the process, function and affects.
- Define examples of each of the following types of food additives: Colours, Preservatives, Antioxidants, Vegetable gums, Flavourings, Thickeners, Anti caking agents, Bleaches, Emulsifiers, Humectants, Food acids, Mineral salts.
- Analyse in a report, the effects of food additives found in different supermarket food items.
- Explain different dehydration processes, in terms of the process, function and affects.
- Demonstrate five different food processing techniques, by independently preparing samples to a commercial standard.
- Compare recommended dietary intake information from different sources.
- Recommend daily food intake requirements for a variety of different people who you are familiar with, listing components of a typical daily intake together with a profile of the person.
- List quality food sources of C complex vitamins in order of richest to poorest source.
- List quality food sources of B complex vitamins in order of richest to poorest source.
- Explain nutrient disorders associated with three different significant vitamin imbalances, including vitamin B complex, vitamin C, and one other vitamin.
- Evaluate different people you are familiar with, with respect to vitamin intake, lifestyle and health status, to determine if vitamin B and C needs are being satisfied.
- List food sources of calcium in order of richest to poorest source.
- List food sources of iron in order of richest to poorest source.
- Distinguish nutrient disorders associated with calcium and iron imbalances, in terms of diagnosis and significance.
- Evaluate different people you are familiar with, with respect to mineral intake, lifestyle and health status, to determine if mineral requirements including calcium and iron needs, are being met.
- Develop a questionnaire to analyse the dietary requirements of a person.
- Analyse the diet, lifestyle and general health of different individuals and compare the individuals analysed.
- Recommend aspects of diet which could be improved for individuals analysed.
- Explain discrepancies detected between different sources of dietary recommendations.
- Conduct a self assessment of dietary practices, determining in a summary report, areas of deficiency
START STUDYING HUMAN NUTRITION TODAY.
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