Nutrition for Weight Loss
I am wondering if this course has a European Qualifications Framework (EQF) certificate and to what level? I am based in Ireland. I would envision this to be a stepping stone for me to do my Masters in Nutrition down the line. Would this course provide me with foundation? How long will this course take to complete? I am currently not working full-time and wondering if I can try and complete this course quickly? Finally, do I receive a student course with undertaking this course? Kind Regards, Catherine
Thank you forgetting in touch. The course has been bench-marked against the EQF at level 5 and the FHEQ at levle 4. In addition, when enroling you can elect to have your qualification endorsed and issued by an Ofqual Approved Awarding Organisation, which means that it can be notarised for international use.
On its own, the qualification will not be sufficient to get on to a Masters course and if this is your intention, you should find out entry requirements for the universities you are interested, before you enrol.
The completion hours given are 100, but this is a guide only because our courses are self-paced.
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Nutrition for Weight Loss
Nutrition for Weight Loss course online. To explain all aspects of how nutrition affects weight loss. It is an ideal course for people working with children in the child care industry. It is also a good course for mothers wanting to understand their children's nutritional needs and learn to cope with them or for self enhancement.
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" andCMA 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: Nutrition for Weight Loss BRE210
- Develop an understanding of modern day causes of obesity and recognise its significance to health.
- Be able to evaluate the weight status and body composition of an individual.
- To develop an understanding of a range of weight reducing diets and to evaluate how healthy different diets are in terms of nutrient balance and consider how practical the diets are to follow
- Explain the relationship between nutrition and obesity.
- Determine appropriate actions to manage eating habits in individuals and in demographic groups for prevention of obesity.
- Determine appropriate treatments for treatment of obesity.
- To compare different techniques for modifying eating behaviour in order to control obesity.
- To analyse the calorie intake of an individual and recommend changes in order to manage obesity
- To describe a range of medical conditions and treatments that can affect obesity, and to explain appropriate dietary management responses to those conditions.
- To evaluate the obesity problem of an individual and determine a recommended course of action within a limited time frame; and using available information and resources gathered within that time frame.
Lesson Structure: Nutrition for Weight Loss BRE210
There are 9 lessons:
- Understanding Obesity
- What is obesity
- Types of Obesity Hyperplasia or Hypertrophy of Fats Cells
- Dietary Trends and the Incidence of Obesity
- Factors Influencing Food Intake and Habits
- Physiological factors which determine food intake
- Environmental and behavioural factors which determine food intake:
- Causes of Obesity (Genetics, Lifestyle, Exercise, Eating habits, Water intake, Changing metabolism through life, Medical conditions and disease, Psychology)
- Health Risks of Obesity
- Understanding Weight
- Body composition
- Evaluation Techniques Body Mass Index (BMI)
- Nutrition Basics
- Why we need food
- Nutrient Reference Value (NRV)
- Understanding Digestion and Absorption
- How we process food
- Basic Roles of Major Digestive Organs
- Food Composition (Carbohydrates, Protens, Fats, etc)
- Need for Fluids
- The Glycaemic Index (GI)
- Calculating Energy Requirements
- Basal Metabolic Rate
- Food Pyramid and Recommended Daily Intake (RDI)
- What is the recommended intake of nutrients?
- New food pyramid and normal eating patterns
- Childhood Obesity
- Diets -Fads, Fiction and Fact
- A Review of Popular Approaches to Weight Loss and Control
- Vegetarian Diets
- Very Low Calorie and Liquid Diets
- Commercial Low Calorie Meal Substitutes
- Commercial Low Calorie Meal Substitutes
- Blood type diet
- Food combining
- Detox Diets
- Low carbohydrate diets
- Low Glycaemic index diet (low GI)
- Low fat diets
- Fat Substitutes
- Fat burning diets
- Guidelines for Childhood Weight Loss
- Preventing Obesity
- Metabolism -Keeping the Metabolic Rate Stable
- Making the best food choices
- Nutritional Education
- Teaching Healthy Eating Habits to Children
- Health Initiatives Targeting Obesity
- Public Health Information
- Legislative controls
- Treating Obesity
- Methods that Work
- Assessment of Clients or Patients
- Modifying Behaviour
- Prescribing Diets
- Life Coach and Personal Trainer
- Weight Loss Hypnosis
- Self-help Groups
- Health Clubs, Health Farms and Holiday Retreats
- A Holistic Approach
- Modifying Eating Behaviour
- Key Stages in Behaviour Changes
- Cultural food patterns
- How to Make Lifelong Changes
- Assess Current Diet (patterns and nutritional value)
- Plan for Change
- Seek Motivation and Support from Others
- Improving Health Through Food
- Diseases Linked to Obesity
- Changing Unhealthy Habits
- Restricting Calorie Intake
- Understanding Energy and Metabolism
- Energy Metabolism
- Age (Growth and Aging) and Metabolism
- Activity and Metabolism
- Calorie Restricted Diets
- Medical Conditions: Hormones, Drugs, Eating Disorders
- Nutrition During Disease
- Childhood Diabetes
- Link between Medication and Diet
- Drugs and Hormones Prescribed for Weight Management
- Diet Pills
- Thyroid hormone
- Somatropin (Growth Hormone
- Weight Loss Surgery
- Lipoplasty (Liposuction)
- Abdominoplasty (Tummy tuck)
- Anorexia Nervosa
- Bulimia Nervosa
- Planning a Diet
- A major Problem Based Learning Project
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. Here are their 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
In the last lesson we looked at various diets to help to treat obesity. While the treatment of obesity is of clear importance, it is also essential to look at the causes of obesity and develop strategies to prevent it happening in the first place. Targeting the behaviours that lead children to become overweight can be helpful in preventing childhood obesity. These include unhealthy eating habits and a lack of physical activity and exercise.
In this lesson we shall consider which aspects of our biology and behaviour are linked with an increased risk of becoming overweight and obese. We will then discuss some tips to assist with weight management. In the second part of this lesson we will then consider how these tips can be incorporated into weight management programs before discussing the potential impact of these programs.
Tips, both to prevent obesity include:
1) Portion control, Portion control is the cornerstone of weight management as you can eat all the right foods but if you are eating too much, this will eventually lead to weight gain.
2) Reducing snacking. It is important to establish daily meal and snack times rather than allow children to graze on snacks during the day. Where snacks are provided healthy options should be encouraged e.g. fruit and vegetables, low fat yoghurt, cereals
3) Encourage physical activity, Successful health promotion help support healthy lifestyles for all children at home, in school, and in the community
4) Encourage healthy food choices- prevention of obesity requires children and adults to choose to follow a healthy balanced diet and see high fat and high sugar snacks as ‘treats’ to have in moderation.
5) Identify those who are likely to become overweight - this will involve early identification of people at most risk and the development of effective intervention strategies.
6) Help your metabolism work for you.
Basal Metabolic Rate
To work out their energy requirements, people must firstly work out their own basal metabolic rate. The basal metabolic rate (BMR) is the percentage of calories ingested which are used solely for cellular functioning, heart rate and breathing rate. Generally speaking, healthy people of a normal weight and are active, in line with national averages, use approximately 65% of their calorific intake on maintaining body functions.
Due to increased muscle mass, men normally tend to have a higher BMR than women – muscle cells require more energy to function than other cells e.g. fat cells. Also, older people generally have a lower BMR than young people.
The table below shows if someone does not follow a normal and healthy eating pattern of three main meals per day, their BMR can be affected – decreased. From this evidence we can conclude by eating frequenting (and small meals), grazing, not binging, blood glucose levels stay steady and this maintains a higher metabolic rate. If you don’t eat for long periods of time, the body stores food it takes in as fat as it is fooled into the idea the body is under famine conditions. In summary, the BMR should remain higher (normal) and blood sugar levels should remain steady by eating small meals often.
Ebooks To Compliment This Course
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.
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.
Chapter 1 The Digestive System -Everyone is different
Nutrition and nutrients
General health recommendations
Examples of serving size
Chapter 2. Modyfying Diet for a Particular Lifestyle or Genetic Disposition
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
|Recognised Issuing Body||TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation.|
|Course Prerequisite||No, start at anytime|
|Course Qualification||Level 4 Certificate in Nutrition for Weight Loss|
|Exam Required?||Finalised with an exam/test|
|UK Course Credits||10 Credits|
|US Course Credit Hours||3 Credit Hours|
|Study Support||You'll be allocated your own personal tutor/mentor who will support and mentor you throughout your whole course. Our tutors/mentors have been specifically chosen for their business expertise, qualifications and must be active within their industry. Tutors are contactable by e-mail, telephone and through our Moodle Student Support Zone online. Tutors are there to provide assistance with course material, discuss, explain and give advice and support throughout the whole programme. Their feedback is vital to your success.|
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