Human Nutrition III 100 Hours Certificate Course

Explain different food related health problems.
Determine the effect which different physical methods of food intake, can have upon health, including time and order of eating, and chewing.
Manage food sensitivity problems.
Implement procedures to avoid food poisoning.
List food related factors which can have a negative influence on health.
Distinguish between characteristics of the diets of two healthy people with diets of unhealthy people, studied by the learner.
Differentiate between dietary and other affects, on the health of a specific individual.
Explain the significance of cholesterol to health of a specific demographic group.
Explain the significance of diet to cancer in a specified demographic group.
Compare differences in physiological responses to different patterns of eating, including:
The order in which different types of food are eate
The time of day when different types of food are eaten
The degree to which different types of foods are chewed
The speed of swallowing
The amount of time between eating different food types.
Explain food combining principles, in a diet designed to optimise food combining principles.
Plan a dietary timetable which optimises the ability of a typical person on a specified budget, to digest and assimilate food.
Formulate a nutritionally balanced vegetarian diet.
Formulate a diet compatible with a person's level of physical activity.
Manage fibre in the diet.
Manage diet to optimise dental health.
Recommend a safe method of detoxification.
Recommend a nutritional program to a client in a proper and responsible manner.