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Human Nutrition II 100 Hours Certificate Course

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Human Nutrition II 100 Hours Certificate Course

Price: £340.00Course Code: BRE202
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Human Nutrition II 100 Hours Certificate Course

Human Nutrition II course online. Home Study. Learn about optimal diet and nutrition! Healthy eating makes a healthy mind and body. This distance learning course teaches you how to develop a well balanced diet. Topics covered include how cooking and food processing affect nutrition, recommended nutrient intakes, assessing nutritional needs, planning a balanced diet, timing of meals, needs for special people/groups.

 

This course has been accredited by the CMA - The Complimentary Medical Association. On completion of any qualifying module, you can join as a "Fully Qualified Practitioner" and be entitled to use the post-nominal latters "MCMA" after your name. ​CMA Full Membership is a privileged position and the fact that you have been accepted for CMA Membership demonstrates that you have a clear commitment to standards and professionalism. CMA Members in all categories are recognised as the elite in their field.


 

Learning Goals: Human Nutrition II BRE202
  • 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.

 

Lesson Structure: Human Nutrition II BRE202

There are 8 lessons:

1  Cooking And Its Effect On Nutrition

  • The Nutritive Value in Cooking and Processing
  • Meat and Poultry
  • Fish
  • Plant Foods
  • The Effect of Specific Cooking Methods on Nutrients
  • Food Preparation and Cooking Tips
  • Preserving the Nutrient Value of Foods
  • Key Points to Remember

2  Food Processing And Its Effect On Nutrition

  • Canning and Pasteurisation
  • Homogenisation and Pasteurisation of Milk
  • Milling and Grain Processing
  • Freezing
  • Dehydration
  • Fertilisation
  • Use of Chemical and Synthetics
  • Food Enrichment
  • Effects of Food Processing on Dietry Carbohydrates

3  Recommended Daily Intake Of Nutrients

  • Recommended Daily Intakes, Adequate Intakes and Tolerable Upper Limits of Nutrients
  • Macronutrient Intakes
  • RDI, AI and TUL for Minerals

4  Vitamins

  • Fat Soluble Vitamins
  • Fat Soluble Vitamins and Malabsorption
  • Water Soluble Vitamins
  • Water Soluble Vitamins - Deficiencies
  • Vitamins and the Liver
  • Vitamins and the Bowel
  • Vitamins, Cancer and Other Chronic Diseases

5  Minerals

  • Calcium
  • Iodine
  • Iron
  • Magnesium
  • Phosphorus
  • Potassium
  • Sodium
  • Other Trace Elements

6  Planning A Balanced Diet

  • Diet
  • Menu Planning
  • A Day's Diet in a Residential School
  • Plate Waste
  • Using the Food Pyramid
  • Approaching Diet Planning

7  Assessing Nutritional Status & Needs

  • Infants and Young Children
  • Adolescents
  • Expectant Mothers
  • Post Partum and Nursing Mothers
  • Elderly People
  • Migrants
  • Vegetarians
  • Weight Change and Snacking

8  Timing Of Meals & Needs For Special Groups

  • Diet Formulation
  • Obesity
  • Coronary Heart Disease
  • Dietry Risk Factors
  • Dental Cabities
  • Dietry Fibre and Bowel Diseases
  • Diet Tharapy
  • Low Energy Diet
  • Diabetes
  • Gastric Diets
  • Gluten Free Diets
  • Low Salt or Low Sodium Diets
  • Low Fat Diets
  • Diet to Lower Cholesterol

 

 


 

Practicals:
  • 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 smallgoods.
  • 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:
    • Sugar
    • Herbs
    • Wines
  • Explain, givingexamples 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
    • Thickener
    • 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 indifferent supermarket food items
  • 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 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 fromdifferent 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 ofdifferent people who you arefamiliar 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.
  • Evaluatedifferent people you arefamiliar 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.
  • Evaluatedifferent people you arefamiliar 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 ofdifferent 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

This course covers the elements of viamins and minerals and teaches you how to develop a well balanced diet. It can be taken alone or to build on the information learned in Nutrition I.


 

Your learning experience with ADL will not only depend on the quality of the course, but also the quality of the person teaching it. This course is taught by Juliette Harris. Your course fee includes unlimited tutorial support throughout from Juliette. Here are her credentials:

Juliette Harris - Nutritional
BSc Hons Biology (University of Sussex)

Juliette has over 10 years experience in teaching and private tutoring. As an undergraduate, she contributed to published research on the behaviour of an endangered bat species,     though her main areas of interest and    specialisation are  genetics and cellular biology. After 7 months in the rainforests & reefs of Central America, Juliette began her teaching career at prestigious private school, Brighton College. She soon  returned to Central America,  heading   up a field-trip for A-level students. She has been private tutor & exam coach to a range of students with very diverse backgrounds, aptitudes and expectations.More recently, Juliette has enjoyed working with adults with learning difficulties and enormous barriers to education. Juliette currently splits her time between England and Bulgaria, where she works as a teacher and missionary.


 

Excerpt from the Course

 

FAT SOLUBLE VITAMINS

Fat soluble vitamins include vitamins A, D, E and K.  As a general rule the suffix –ol infers a fat soluble compound.

Vitamin A

There are two types of vitamin A, those found in animal foods is preformed vitamin A or retinol.  It is the most active form of vitamin A.  In plant foods there is provitamin A, also known as carotenoid.  The body must convert this and is not very efficient at doing so.  Not all carotenoids are convertible into vitamin A, however many that aren’t do function as anti-oxidants (lycopene for example) and are important inclusions in the diet for this reason.

Vitamin A has numerous roles in the body, not only vision.  It is also important for bone growth and a role of cellular processes.  The immune system requires vitamin A for proper function and the linings and membranes of the body need vitamin A to remain healthy.

Animal foods are the richest and most readily useable sources of vitamin A.  Liver in particular, as well as dairy products are rich sources of vitamin A.  The best plant sources include bright or dark coloured vegetables such as carrot, spinach, cantaloupe, apricot, mango, peas and capsicum.

In developed countries vitamin A deficiency is generally associated only with very strict diets or alcoholism and liver cirrhosis.  It is however a serious problem in developing countries, leaving immune systems weak, and membranes of the body dry and brittle.  This leads to fatal cases of measles, pneumonia and other infections. 

A more common problem in developed countries is vitamin A toxicity.  As a fat soluble vitamin, vitamin A can be stored in the liver; it is very stable and can be held for long periods.  Chronic high intake can therefore result in toxicity.  Increasing anecdotal evidence links high vitamin A, even in acute cases to birth defects.  People who are zinc deficient are also at higher risk of toxicity as they are able to store vitamin A, but have trouble releasing it from the liver.  As with all fat soluble vitamins, people with fat malabsorption disorders are at risk of vitamin A deficiency.  Vegans may also be at risk of vitamin A deficiency as plant sources are not as rich as animal. 


 

 

Ebook to compliment this Course

 

Human Nutrition EBook

Discover a better understanding of food and nutrition, what to eat and what to avoid.  Human Nutrition is an ideal introductory text for students and anyone else interested in learning how diet and harm or help human health.

Human Nutrition

by the Staff of ACS Distance Learning

Human Nutrition eBook course online. It's surprising how little most people know about the human body and how it works. If we all spent just a small amount of time educating ourselves, we would save years in terms of health problems and hundreds of pounds otherwise spent on health care.

Throughout history there has been a vast array of nutritional claims and dietary advice. For example, there is evidence of dietary regimes involving fasting as far back as in Ancient Greece and many examples since of diet being used either to restrict intake to lose weight or to act as a cure for a medical complaint.  This book will give you the background necessary to understand these theories and make better choices for yourself.

Book Contents

Chapter 1 The Digestive System -Everyone is different

Nutrition and nutrients
Digestion
General health recommendations
Examples of serving size

Chapter 2. Modyfying Diet for a Particular Lifestyle or Genetic Disposition

Lifestyle
Cultural differences
Genetic considerations

Chapter 3. Foods and Nutrition

Why do we need to know the nutritional content in foods?
Nutrients provided by the five food groups

Chapter 4. Nutrition and Health Disorders

How diet may affect skin
Diet and our bones, joints and muscles
Nutrition and the heart
Diet and the respiratory system
Diet and the urinary system
Diet and the digestive system
Diet and the brain/mental health

Chapter 5. How to Find Reliable information on Nutrition

Nutritional research
Sources of nutritional information
Conditions requiring dietary advice
Weight loss diets.


 

Course Info
How Do Our Tuition Fees Compare?Full time classroom based Further Education Courses - Approx. £5,000 per year - Part-time classroom based Adult Education Courses - Approx. £7.00 per hour - N.B. classroom tuition means you learn at the pace of the class. One-to-one private tuition - from £15.00 per hour - ADL one-to-one tution fees - From £340 per 100 Hour Course = Average of £3.40 per hour - N.B. one-to-one tuition is tailored to your own individual learning availability and pace.
Course StartBegin your learning at any time.
Course Prerequisite None - Our course levels are an indication of the depth of learning you should receive. They do not describe the level of difficulty.
Course Qualification (Study Option A)Endorsed Qualification from TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation - Completed written assignments and final evaluation per course/module to be taken.
Course Qualification (Study Option B)Certificate of Attainment from ADL - Completed written assignments only - no final evaluation.
Comparative Credits InformationUK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.
Course Duration and DeadlinesCourse hours given are a guide only. You will be encouraged to work at your own pace to learn as much as you can, with no assignment deadlines or end date by which you must complete your course by. You are in control!
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Designing Your Own QualificationBundle up your choice of related courses to form your own qualification. Our Advanced Certificates (4 courses), Diplomas (6 courses), Advanced Diplomas (8 courses) and Higher Advanced Diplomas (12 courses), are used to differentiate between the in-depth knowledge and skills you will acquire in your chosen area of study. e.g. Advanced Certificate in Turf Care Management, which includes individual courses: Turf Care, Sports Turf Care, Turf Repair and Renovation and Turf Grasses.
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How Can I Get a Pro-forma Invoice for my Employer?Contact us with details and we will email your employer an invoice. We will need: employer's name, address, telephone number, email address and contact name. We will also require your name, telephone number, email address, date of birth and the course and code you wish to enrol for.
CMA Professional AccreditationAccredited by the CMA - The Complimentary Medical Association. On completion of any qualifying module, you can join as a Fully Qualified Practitioner and be entitled to use the post-nominal latters MCMA after your name. ​CMA Full Membership is a privileged position and the fact that you have been accepted for CMA Membership demonstrates that you have a clear commitment to standards and professionalism. CMA Members in all categories are recognised as the elite in their field.

                                                                             

 

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