COURSE STRUCTUREThe nine lessons are as follows:
1.
Introduction to Nutrition
2. The Digestive System
3. Absorption &
Enzymes
4. Energy Value and Foods
5. Carbohydrates and Fats
6.
Proteins
7. Vitamins and Minerals
8. Water
9. Nutrient Disorders
Duration:
100 hours
AIMS
-
Explain the role of different food types in human health.
-
Explain the physiology of digestive processes.
-
Recommend appropriate intake of vitamins.
-
Recommend appropriate intake of minerals.
-
Recommend appropriate food intake to meet an individual's energy needs.
-
Recommend appropriate carbohydrate intake.
-
Recommend appropriate fat intake.
-
Recommend appropriate protein intake.
-
Recommend appropriate water intake in different situations.
-
Recognise signs and symptoms of the major nutrient disorders.
WHAT THE COURSE COVERS
Here are some
examples of things you may be doing:
-Distinguish
between nutrition terms including: food, nutrition and diet.
-Distinguish
between characteristics of all major food groups, including;
*chemistry
and foods which are a good source.
-Explain the significance of
each of the major food groups, including:
*Carbohydrates *Proteins
*Fats *Minerals *Vitamins.
-Label on unlabelled
illustrations, parts of the digestive system, including:
*Oesophagus
*Liver *Stomach *Gall bladder *Pancreas *Duodenum *Ascending colon
*Caecum *Appendix *Transverse colon *Descending colon *Ileum *Sigmoid
colon *Rectum.
-Explain the function of different parts of the
digestive system, including:
*Salivary Glands *Liver *Stomach *Gall
bladder *Pancreas *Duodenum *Colon *Ileum *Rectum.
-Distinguish
between digestion and absorption of food.
-Explain the different
layers of the digestive tract, including:
*Mucosa *Submucosa
*Muscularis *Serosa.
-Explain different physiological
processes involved in absorption.
-Explain how different hormones
control the digestive process, including:
*Gastrin *Gastric
Inhibitory Peptide *Secretin *Cholecystokinin.
-Explain the
action of different digestive enzymes.
-Convert calories to
joules.
-Explain the meaning of basal metabolic rate (BMR).
-Describe
how the intake of different types of food may affect metabolic rate.
-Explain
how different factors other than food intake can affect digestion,
including stress and disease.
-Compare energy values of different
foods, on a given food chart.
-Explain possible implications of
mismatching food intake to individual's energy needs, through over or
under intake of energy requirements.
-List foods which are a
common sources of carbohydrate.
-List common foods in your own diet
which are poor sources of carbohydrate.
-Distinguish between
monosaccharides and disaccharides in your own normal diet.
-Explain
relative values of alternative sources of carbohydrates.
-Explain
factors which affect the bodies demand for carbohydrate.
-Develop
guidelines to determining appropriate carbohydrate intake, in accordance
with an individuals specific requirements.
-List foods which
are a common source of fats.
-Distinguish between saturated and
unsaturated fats in the diet of a specific person.
-Explain the
relative value of alternative sources of fats.
-Explain
factors which affect the bodies demand for fat.
-Explain the role
of fat in the body, including an explanation of different physiological
processes involving fat.
-Develop a set of guidelines to
determining appropriate fat intake, in accordance with an individuals
specific requirements.
-List foods which are a good source of
protein.
-Explain the role of protein in the body, including examples
of different physiological processes involving protein.
-Explain
relative values of different sources of protein.
-Explain factors
which affect the bodies demand for protein.
-Develop guidelines to
determining appropriate fat intake, in accordance with an individuals
specific requirements.
-List different sources for each of several
different minerals considered essential to human health.
-Explain the
role of different minerals in the body.
-Consider the relative
values of different sources of minerals in your own diet, to determine
minerals which may be supplied in inappropriate quantities.
-Describe
symptoms of different nutrient disorders including deficiencies and
toxicities.
-Explain the use of different mineral supplements in a
specified human diet.
-Distinguish between sources of different
types of vitamins which are important to human health, including:
*Retinol
*Vitamin D *Vitamin E *Vitamin K *Ascorbic acid *Thiamine *Riboflavin
*Nicotinamide
*Pyridoxine *Pantothenic acid *Biotin *Cyanocobalamin *Folacin.
-Explain
the role of different vitamins in the body.
-Explain the
relative values of different sources of each of five vitamins.
-Explain
proliferation of vitamin supplement usage in modern society.
-Describe symptoms
of five different vitamin disorders including deficiencies and toxicities.
-Explain
the role of water in the body, for different physiological processes.
-List
factors which affect the bodies requirement for water.
-Compare different
methods of purifying water, including different commercially available
water purifiers.
-Explain the physiology of dehydration, at
different levels.
-Discuss the affect of different water impurities
on human health.
-Distinguish between the signs and symptoms of
forty common problems associated with nutritional disorders,
including: *deficiencies *sensitivities *diseases.
-Describe different
techniques used by health practitioners for determining food/nutrition
disorders.
-Explain the importance of obtaining a recommendation
from a medical practitioner, when a nutritional disorder is suspected.
-Explain
the significance of "second opinion", when diagnosing nutrient disorders.
