Human Nutrition lll

Lesson Structure: 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

Learning Goals: Human Nutrition III BRE302

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.

Practicals:

List alternative sources for different components of foods normally derived from animal products, including:
Tryptophanalt
Methionine
Valine
Threonine
Phenylalanine
Leucine
Isoleucine
Lysine
Explain different specified risks associated with a vegetarian diet.
Compare in a chart or table, three different styles of vegetarianism.
Explain procedures practiced by a visited food manufacturer, to control food sensitivity and toxicity problems with their product.
Develop guidelines to minimise food toxicity problems in a restaurant.
Develop guidelines to minimise food poisoning your own kitchen, based upon your normal dietary requirements.
Explain food storage and preparation techniques essential to minimising food poisoning.
Explain chemical poisoning risks associated with the use of chemicals to control pathological poisoning risks.
Explain different pathological sources of serious food poisoning; including identification, physiological effects and control.
List factors which can cause food poisoning.
Determine guidelines to minimise food toxicity problems in a visited restaurant.
Explain a procedure used by a health practitioner, to treat someone affected by a specified type of food poisoning.
Explain first aid treatments for people suspected to be suffering from different food sensitivity or toxicity problems.
Explain the role of histamines, anti histamines and steroids in human toxicology.
Describe different scientific procedures used to test for food sensitivities and toxicities.
Develop a checklist of body reactions which may occur, in response to food sensitivity or toxicity, as a tool for diagnosing possible causes.
Explain problems associated with common food sensitivity and toxicity including:
Gluten Sugar
Salt
Yeast
MSG
List foods commonly associated with toxicity problems.
List foods commonly associated with sensitivity problems.
Distinguish between chemical and pathological toxicity, in four different case studies.
Distinguish between food sensitivity and toxicity in two different case studies.
Formulate a balanced vegetarian diet, for a specified individual.
Explain the relationship between different types of food and exercise.
Explain the management of diet for a specified situation, before, during and after activity.
Explain how diet can effect performance of different specified types of exercises.
Explain the role of fibre in the digestive system, of a specified demographic group.
Explain possible implications of inadequate fibre in the diet, for different specified demographic groups.
Compare relative value of the fibre content of dfferent foods.
Explain inflammatory bowel disease (IBD), in a specified case study.
Compare fibre content in the diets of different people interviewed.
Recommend modifications to the fibre intake people interviewed.
Exlain the biology of the teeth, including anatomy and physiology.
Explain the effect of different foods on the teeth and gums.
Describe dental problems influenced by diet.
Develop guidelines for healthy dental hygiene procedures, including both dietary and other practices.
List factors which affect accumulation of toxins in the body.
Explain different benefits of detoxification, for three different demographic groups.
Explain different techniques of accelerating elimination of toxins from the body:
Heat (eg. Sauna)
Fasting
Diet Modification
Antioxidants
Exercise
Drugs and Herbs
Disease Stress control
Explain the dangers of excessive detoxification, for different demographic groups.
Evaluate appropriate detoxification needs for an specified individual.
Recommend a detoxification program based upon a specified evaluation.
Explain legal risks involved in giving nutritional advice to a client.
Explain the moral responsibilities involved in providing nutritional advice.
Determine ways in which specific examples of nutritional advice may be misinterpreted.
Develop guidelines for a system to ensure nutritional advice is followed by clients as intended, including provision for monitoring.
Demonstrate a consultation with a client, real or hypothetical, presenting a nutritional program, designed for that client.