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Course Curriculum

Section 1: The Functions of Nutrients in the Diet
The digestive system FREE 00:45:00
A review of the key system that enables humans to release and utilise nutrients from the food consumed.
Nutrients FREE 00:15:00
An overview of the sources of nutrients, what they are required for and the way nutrients are classified.
Protein 00:45:00
Key features/types, sources, insufficient and excessive intakes, intake recommendations. Includes biological value and amino acids.
Fats 00:45:00
Key features/ types, sources, insufficient and excessive intakes, intake recommendations. Includes trans, hydrogenated fats and omega oils.
Cholesterol 00:30:00
Cholesterol is a fat-like substance that plays an important part in cellular health. Key features/ types, sources, insufficient and excessive intakes, desirable levels. Includes factors which affect cholesterol levels
Carbohydrates 00:30:00
Key features/types, sources, insufficient and excessive intakes, intake recommendations.
Fibre 00:20:00
Also known as roughage, these are non-digestible parts of plants consumed in the diet.
Micronutrients 00:10:00
Often called trace elements, these nutrients are required by the body in very small quantities. An overview of micronutrients (vitamins and minerals) and how they are classified.
Water-soluble vitamins 01:20:00
In depth information on the role/ function, deficiency signs, sources and reference nutrient intake of vitamins B1, B2, B3, B6, B10, B12 & vitamin C
Fat-soluble vitamins 00:40:00
In depth information on the role/ function, deficiency signs, sources and reference nutrient intake of vitamins A, D, E & K
Minerals – Macro 00:40:00
In depth information on the role/ function, deficiency signs, sources and reference nutrient intake of calcium, magnesium, potassium & sodium
Minerals – Micro 01:10:00
In depth information on the role/ function, deficiency signs, sources and reference nutrient intake of chromium, copper, iodine, iron, manganese, selenium & zinc.
Nutrient intakes 01:00:00
This section includes analysis of what constitutes reference nutrient intakes (RNI), a summary of RNIs for each nutrient and specific nutrients requirements in different life phases.
Other nutrients of importance 00:20:00
This section includes detailed analysis of other nutrients that are of importance: antioxidants and sodium.
Non-nutrient constituents 00:45:00
This section includes detailed analysis of non- nutrients that are of importance: water, caffeine, flavours and colour and alcohol.
Section 2: Elements of a Balanced Diet
Balance of good diet 00:20:00
Some key principles are explained in relation to health and well-being.
Other considerations for a healthy diet 00:15:00
Key lifestyle practices are explained in relation to achieving a healthy diet, including: non- toxic cleaning products, cookware, filtered or bottled water and organic food consumption.
Debates/controversies surrounding diet & health 00:45:00
Key debates and controversies that surround diet and health are explained in detail: genetic engineering, Superfoods, detoxifying diets, probiotics.
End of Course Evaluation
Final quiz 00:30:00
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  • £99.00
  • 60 Days
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  • Course Certificate
44 STUDENTS ENROLLED
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