Food And Nutrition 800 Hours Advanced Diploma

Chooseeight (8) modules from the list below, inclusive of Research Project I:

The course is made up of the following 100 hour long modules:

1. Human Nutrition I BRE102
   • Introduction to Nutrition
   • The Digestive System
   • Absorption & Enzymes
   • Energy Value and Foods
   • Carbohydrates and Fats
   • Proteins
   • Vitamins and Minerals
   • Water
   • Nutrient Disorders
     
     
2. Human Nutrition II BRE202
   • Cooking And Its Effect On Nutrition
   • Food Processing And Its Effect On Nutrition
   • Recommended Daily Intake Of Nutrients
   • Vitamins
   • Minerals
   • Planning A Balanced Diet
   • Assessing Nutritional Status & Needs
   • Timing Of Meals & Needs For Special Groups
     
3. Human Nutrition III BRE302
   • Problems With Eating
   • Dental Problems
   • Fibre and Bowel Diseases
   • Different Ways of Eating
   • Food Toxicity A
   • Food Toxicity B
   • Detoxification/Body Cleansing
   • Consulting/Giving Advice
     
4. Children's Nutrition BRE304
   • Introduction to Child Nutrition
   • Nutrition for Pre-Pregnancy
   • Nutrition in Pregnancy
   • Nutrition in Infants
   • Nutrition in Childhood
   • Nutritional Concerns
   • Healthy Eating Behaviours
   • Issues in Child Nutrition
   • Childhood Obesity
   • Diet Plans
     
5. Anatomy and Physiology (Human Biology IA) BSC101
   • Cells & Tissues: Explains the human body at a microscopic level, including the structure and function of cells, tissues and membranes.
   • The Skeleton: Examines features of the human skeletal system.
   • The Muscular System: Describes the human muscular system, in terms of structure and basic function.
   • The Nervous System: Looks at the human nervous system, in terms of structure and basic functions.
   • Digestion & Excretion: Explains different physiological systems of digestion and excretion in the body.
   • Physiological Systems: Focuses on the different physiological systems of the body.
     
6. Human Biology II - Muscles & Movement BSC202
   • How Nerves Work: how nerves cause reactions in the human body.
   • Nerves & Motor Skills: how the nervous system affects motor skill performance
   • Skeletal Muscle: function and structure of skeletal muscle in the human body
   • Muscle Organisation: organisation of muscle tissue in the human body
   • Muscular Movement: mechanics of muscular movement
   • Muscular Development: development of muscular strength and muscular endurance.
   • Muscle Flexibility: selecting muscular flexibility exercises
   • Muscles & Posture: significance of muscles to posture and general well being.
     
7. Human Biology III - Cardio Respiratory Performance BSC301
   • The Science of Blood
   • Blood Pressure
   • Pulmonary Ventilation
   • Gas Exchange & Transport
   • Blood Flow & Gas Transport
   • Cardio Respiratory Control
   • Cardio Respiratory Disease
     
8. Research Project I BGN102
   • Determining Research Needs
   • Searching For Information
   • Research Methods
   • Using Statistics
   • Conducting Statistical Research
   • Research Reports
   • Reporting On A Research Project.
     
9. Research Project II BGN201
   • Identifying research issues
   • Acquisition of technical information
   • Specialised research techniques
   • Research planning and designing
   • Statistics
   • Conducting research
     
10. Research Project III BGN202
    • Determining research priorities.
    • Planning research improvement
    • Testing the viability of alternative approaches
    • Conducting detailed research into commercial work procedures
    • Developing an improved approach to a workplace procedure
      
      
11. Biochemistry I - (Plants) BSC102
    • Introduction to biochemistry
    • Lipids and proteins
    • Enzymes and hormones
    • Nucleic acids
    • Thermo-regulation
    • Carbohydrate metabolism
    • Absorption
    • Acidity and alkalinity
    • Chemical analysis
    • Biochemical applications
      
      
12. Sports Nutrition BRE303
    • Introduction to Human and Sports Nutrition
    • Energy
    • Energy in the Athlete’s Body
    • The Training Diet
    • The Competition Diet
    • Fluids
    • The Athlete’s Body Composition
    • Weight Management
    • Training for Size and the Use of Sports Supplements
      
      
13. Food and Beverage Management BTR102
    • Human Nutrition in Food Service Industries: This covers all the major food groups and their importance in a nutritional diet. Also including factors in nutrition from compatibility and range of ingredients through to healthy cooking and eating methods.
    • Cooking: Includes various cooking methods for a variety of different foods, covering both palatability and digestibility through to the nutritional value in processing foods.
    • Kitchen & Food Management: Learn to maximise efficiency and service through proper management of kitchen facilities, including the handling of food storage and preparation, hygiene and ethics.
    • Planning A Menu: Covering menu planning for the needs of special groups in different situations, including children; adolescents; elderly people; expectant and nursing mothers; immigrants; vegetarians and other health related diets.
    • Alcoholic Beverages: Learn how to provide adequate variety and product knowledge in order to manage the provisions of alcoholic beverages appropriately for different situations.
    • Tea, Coffee and Non-Alcoholic Beverages: This lesson provides an understanding of non-alcoholic beverages available in the catering industry and how they should be made and served.
    • Scope & Nature Of Catering Services: Learn to understand the differences in appropriate management and catering for a variety of situations from pubs to a-la-carte.
    • Personnel Management: (waiting skills, staffing a restaurant, kitchen etc) This lesson covers the management of people in the food and restaurant industry, including training programs, job specifications, recruitment etc.
    • Management Of Catering Services: By consolidating the skills developed throughout this course you are given a comprehensive understanding of marketing through to food purchasing in order to effectively manage in the food and beverage industry.

14. 100 hours of industry meetings. for more details please see: that each module in this Advanced Diploma is a certificate in its own right, and may be studied separately.

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