Nutrition Course - Distance Learning Accredited Diploma

The Role of a Nutritionist

• The Digestive System
• Carbohydrates, Proteins, Fats, Vitamins and Minerals
• Understanding the Glycaemic Index (GI) and the Glycaemic Load (GL)
• A Healthy Diet
• Specialist Diets
• Food as Medicine
• Allergies and Intolerances
• Dealing with Clients
• How to create a professional development plan
• Setting up your business

The Role of a Nutritionist

The Job of a Nutritionist
Client Groups
Consultation
Food Labels
RDA’s
Ethics and Safety

The Digestive System

The Anatomy of the Digestive System
The Function of the Digestive System
How we Process Food

Carbohydrates

The Chemical Composition of Carbohydrates
Simple Carbohydrates
Complex Carbohydrates
Common Problems
Fibre
Water

Proteins

The Definition of Protein
Amino Acids: Essential and Non-Essential
The Role of Protein in the Diet

Fats

The Chemical Composition of Fats
Saturated Fats
The Role of Fats in the Diet
Common Problems

Vitamins and Minerals

Vitamins
Minerals

The Glycaemic Index (GI) and The Glycaemic Load (GL)

The Glycaemic Index (GI)
The Glycaemic Load (GL)

A Healthy Diet

Dietary Guidelines
Wholesome Grains
Vegetables
Protein
Fruit
Dairy
Fish
Pulses, Nuts and Seeds
Water

Specialist Diets

Vegetarian Diets
Vegan Diets
Restrictive Diets
Organic Diets

Acid/Alkaline Balance

Improving Health through Diet
Acid/Alkaline Balance

Allergies and Intolerances

Food Allergies and Intolerances
Recognising Problem Foods
Treating Food Allergies and Intolerances

Setting up your Business

A Place to Work
Setting up a Clinic
Equipment Needed
Business Plan
Paying Tax
Insurance
Keeping Records
Professional Development Plan

Marketing your Business

Identifying Different Client Groups
Ways to Market your Business