• LOGIN
    • No products in the basket.

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: Nutrients and the Cooking Process, Food Storage and Food Processing
The cooking process 00:30:00
Features of the various means of cooking: boiling, frying, baking, microwave and their effect on foods and nutrients.
Food storage 00:20:00
Analysis of the various means of storing food: drying, refrigeration, freezing and canning and their affect on foods and nutrients.
Food processing 00:30:00
Analysis of the various means of processing foods: preservatives, sequestrant, commercial antioxidants, flavour enhancers, colours, emulsifiers, stabilisers, gelling agents and thickeners, sweeteners, and their effect on foods and nutrients.
Refining food 00:10:00
A brief overview of key aspects of refining foods.
Environmental pollutants 00:30:00
Analysis of key environmental pollutants: pesticides, CO2 emissions, phthalates, polychlorinated Biphenyls (PCBs), brominated flame retardants, dioxins and their effects on the environment and humans.
Section 3: Metabolism, Basal Metabolic Rate and Units of Energy
Metabolism and energy 00:20:00
This section develops an understanding of human metabolism in relation to energy derived from the food we eat.
Section 4: Importance and Benefits of Eating Regularly
Regular eating and its effects on metabolism and general health 00:10:00
This unit provides a brief overview of the importance of eating regularly in relation to health and well-being
Section 5: Basic Rules/Guidelines of Food Labelling
Food labelling 00:30:00
This unit provides a brief overview of some important aspects of food labelling.
Section 6: 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.
Section 7: Nutritional Imbalances and Health & Well-being
Common anti-nutrients and general health 00:10:00
This section provides a review of the anti-nutrients, their sources, roles and functions and how they affect general health and well-being, including caffeine, alcohol, carbonated soft drinks, stress, smoking and medicines
Common ailments 00:30:00
This section provides a review of common ailments that area linked to nutritional imbalances, including: arthritis, asthma, common cold, cystitis, eczema, migraine, psoriasis, PMS, sinusitis, stress and water retention.
Section 8: Specific Conditions and Nutrition
Hypoglycaemia 00:20:00
This unit provides a review of hypoglycaemia directly related to nutritional imbalances.
Diabetes mellitus 00:20:00
This unit provides information on diabetes mellitus Type I and a detailed review of diabetes mellitus Type II.
Gluten intolerance 00:15:00
This unit provides specific information on gluten intolerance.
Dairy intolerance 00:10:00
This unit provides specific information on dairy intolerance.
Nut intolerance 00:10:00
This unit provides specific information on nut intolerance.
Section 9: Disorders
Disorders and diseases of the digestive system 00:25:00
This unit provides a description of the common disorders that affect the digestive system, including: anorexia nervosa, appendicitis, bulimia nervosa, cirrhosis of liver, coeliac disease, gallstones, hernias (abdominal and hiatus), irritable bowel syndrome, jaundice, peptic ulcer, reflux oesophagitis (heartburn) and stress.
Section 10: Other Dietary Habits and Factors
Personal preferences 00:15:00
Including: likes, dislikes, veganism/ vegetarianism, other ethical considerations, meal patterns and snacking.
Social factors 00:10:00
Including: access, cost, cooking ability/ facilities, influence of others, the ‘gatekeeper’, socio-cultural, social function of eating.
Religious beliefs 00:15:00
Including: customs and beliefs of various religions: Christianity, Hinduism, Islam and Judaism.
Vegetarianism 00:10:00
Including: demi-vegetarian, partial-vegetarian, ovo-lacto-vegetarian, lacto-vegetarian, vegan.
Macrobiotic diet 00:05:00
An overview of the principles of the macrobiotic diet.
Food combining 00:05:00
An overview of the principles of the food combining.
Section 11: Weight Loss
Principles of weight loss and weight management 00:30:00
This unit provides an overview of important aspects of weight loss and weight management with consideration of the impact on nutrition for the individual.
Section 12: General Advice
General advice for health and well-being 00:30:00
This unit reviews general and further advice to maintain health and well-being, including: fluid/water intake, supplements, exercise, smoking, work, time management, hobbies and interests, stress and relaxation, rest and sleep.
End of Course Evaluation
The course quiz 01:00:00
TAKE THIS COURSE
  • £295.00
  • 60 Days
  • Course Badge
  • Course Certificate
165 STUDENTS ENROLLED
  • Profile photo of Meg Ellis
  • Profile photo of Paula Reily
  • Profile photo of Samantha Hook
  • Profile photo of Jackie Oakes
  • Profile photo of Emily Chapman

Related Courses

Top Rated Courses

top
© The learning academy 2017.
X