Human Nutrition II 100 Hours Certificate Course

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