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

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.

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,  headingup 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.

FREQUENTLY ASKED QUESTIONS

Here is a list of the most often asked FAQ’s.

General

Q. Why should I enrol with the Academy for Distance Learning?
A. Here at ADL, our students are our priority – we treat everyone as a unique individual.

Q. Do I need to buy text books?
A. No, as each module has been written by highly qualified industry professionals. The content of the material is presented in such a way that text books are not required. However, if you require additional reading your tutor will be able to supply a list.

Q. What happens if I have to stop studying for a while? (eg. become sick, go on holidays, have a baby, move house, etc)
A. It’s OK to take a break and start up your study at a later point in time. Just let us know.

Q. Is there an age limit?
A. There is no maximum age limit. We do however, have a minimum age limit of 18 years. Below that age parental consent would be required.

Q. Are your courses up-to date?
A. Our courses are revised and updated on a rotation system.

Q. Do you have a Cancellation policy?
A. Yes. We have a cancellation policy that is fair and equitable. For further details please click here.

Q. Will I have any opportunity to engage with other students?
A. We have a Student Community group based on facebook! If you don’t have a facebook account already, you could make one just for talking with fellow students on the group.

Enrolment

Q. When can I enrol/start?
A. You may enrol and start at any time of the year – it’s all self- paced.

Q. Can I study from anywhere in the world?
A. Our courses are available to anyone, anywhere in the world from the comfort of your own home. The course content is relevant to any country, culture or economy.

Q. How long do I have to complete the course?
A. You complete the course at any time that is convenient for you.

Q. Completing a 100 hour module – how long will it take?
A. For some students a 100 hour module will take approximately to 3- 6 months to complete. Others take less time and some even longer.

Assessment

Q. Assessment – how does it work?
A. For each 100 hour module you are assessed by assignments (at the end of each lesson) and a final one and a half hour exam (or you may elect to complete a Project, instead of sitting the exam) – the choice is yours – you sit for the exam in your own location.

Q. I don’t cope well with exams – what can I do?
A. You may elect to undertake a Project (set by your tutor) instead of sitting the exam. Projects are completed from your home and can usually take a couple of weeks to complete.

Q. If my assignment is not up to standard is there an opportunity to resubmit my work?
A. Yes –

Q. How many assignments do I need to complete for each module?
A. At the end of each lesson, there is an assignment – so if a course has say, 10 lessons, there would be 10 assignments.

Q. I am having difficulty attending workshops/industry meetings, what can be done?
A. If your course requires attendance at workshops, conferences, or industry meetings; alternative arrangements can be made in your country.

Qualifications

Q. What qualification will I receive?
A. For individual modules, you would be awarded a Certificate endorsed by TQUK (Training Qualifications, UK), providing you complete all assignments and the exam. If you just want to complete only the assignments and not sit for the exam or finish a Project, then a Letter of Achievement would be awarded. For more details on qualifications available please click here.

Q. Can I customize my diploma/higher qualification?
A. Not all educational institution’s certificates /diplomas meet everyone’s needs. The opportunity to Design Your Own Diploma at the Academy (subject to our approval) is an added bonus, not found at other colleges. You choose modules that you think will help you in achieving your goal.

Q. What do I get when I complete the course? Will I receive a transcript?
A. At the completion of all courses and providing all assignments and exam requirements have been met, you will receive your Award and a Transcript.

Tutors

Q. Our tutors – who are they?
A. We appoint Tutors and require that they must be currently active in their industry, with at least 5 years’ experience in their chosen profession.

Q. Can I contact my tutor at any time?
A. Yes – you have unlimited access to your tutor via email through our Online Classroom. You can always leave a message with ADL requesting your tutor to contact you. You decide on how much or how little contact you wish to have.

Q. Practical work – How is this done?
A. To find out more about this part of the course please visit the section on How Our Courses Work here.