Nutrition is more complicated than just choosing What to Eat! 

Course Duration:  100 hours

COURSE STRUCTURE

Lesson 1: Cooking and it’s 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

LEARNING AIMS FROM HUMAN NUTRITION II

• 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 & 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.

WHAT THE COURSE COVERS
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 the effects on nutrition of cooking different types of foods, for different periods of time, including: *Meat *Fish *Eggs *Milk *Plant Foods.
• Explain how meat can be ensured to be fit for human consumption in a raw state, such as in sushi and in small goods.
• 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 six examples of specific foods, how "freshness" of different specified foods, impacts upon nutrient status of those foods.
• Explain how physical treatment of different specified foods (eg. cutting or crushing), may affect the food benefit of that food, including: *digestibility *keeping quality *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.
• Distinguish between function, effects, and chemistry of different types of food additives, in food preservation, including: *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 three different supermarket food items, selected by the learner.
• Explain problems that may result from food additives including: *allergic reactions *hyperactivity in children.
• Explain different dehydration processes, in terms of the process, function and affects.
• Explain use of food processing techniques applied to six different common foods with respect to food quality, storage life and cost.
• Compare the use of different food processing techniques on the same food, through in terms of the process, function and effect.
• Demonstrate five different food processing techniques, by independently preparing samples to a commercial standard.
• Compare recommended dietary intake information from three different sources.
• Explain how food requirements vary, in terms of components and quality, at different ages, including: *babies *children *teenagers *young adults *elderly people.
• Recommend daily food intake requirements for a variety of four different people who the learner is familiar with (e.g. elderly, young children, active young adults), 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 two different people the learner is familiar with, with respect to vitamin intake, lifestyle and health status, to determine if vitamin B & 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 two different people the learner is 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 three 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 in the learners normal diet.
• Explain the significance of considering medical history when diet planning.
• Prepare an appropriate diet plan over a seven day period, for an "average" adult.
• Compare changes in dietary requirements for people at different stages of life,including: Nursing mothers, Babies, Young children, Teenagers, Young adults, Elderly.
• Develop a five day menu for a ten year old child.
• Prepare a one day menu for an immobile elderly person.
• List unique dietary requirements for different types of people including: Weight lifters, People suffering obesity, People with coronary disease, Diabetics, People with gastric problems.
• Plan a three day menu for a serious weight lifter.
• Plan a diet for an obese person wishing to reduce weight.
• Plan a healthy diet for a thin person wishing to gain weight.