Certificate in Human Nutrition

Human Nutrition I 

There are nine lessons in this course as follows:

1. Introduction to Nutrition.                         
2. The Digestive System
3. Absorption and  Enzymes                                  
4. Energy Value and Foods
5. Carbohydrates and Fats                        
6. Proteins
7. Vitamins and Minerals                           
8. Water
9. Nutrient Disorders

What You Will Do In This Course

• Distinguish between nutrition terms including: food, nutrition and diet.
• Distinguish between characteristics of all major food groups, including chemistry and foods which are a good source.
• Explain the significance of the major food groups, including: Carbohydrates, Proteins, Fats, Minerals, Vitamins.
• Label on unlabelled illustrations, parts of the digestive system.
• Explain the function of different parts of the digestive system.
• Distinguish between digestion and absorption of food.
• Explain the different layers of the digestive tract, including: mucosa, submucosa, muscularis, serosa.
• Explain different physiological processes involved in absorption
• Explain how different hormones control the digestive process, including: gastri, gastric inhibitory peptide, secretin, cholecystokinin.
• Explain the action of three different digestive enzymes.
• Describe how the intake of different types of food may affect metabolic rate.
• List foods which are a common sources of carbohydrate.
• Explain three factors which affect the bodies demand for carbohydrate.
• List foods which are a common source of fats.
• Distinguish between saturated and unsaturated fats in the diet of a specific person.
• Develop a set of guidelines to determining appropriate fat intake, in accordance with an individuals specific requirements.
• Explain the role of protein in the body, including examples of two physiological processes involving protein.
• Explain the role of ten different minerals in the body.
• Explain the role of water in the body, for five different physiological processes.
• List factors which affect the bodies requirement for water.
• Describe three different techniques used by health practitioners for determining food/nutrition disorders 

Human Nutrition II

The content of each of the eight lessons is outlined below:

1. Cooking And Its Affect On Nutrition
2. Food Processing And Its Affect On Nutrition
3. Recommended Daily Intake Of Nutrients
4. Vitamins
5. Minerals
6. Planning A Balanced Diet
7. Assessing Nutritional Status And Needs
8. Timing Of Meals, And Needs For Special Groups

What You Will Do In This Course

• Explain reasons for cooking food.
• Compare different methods of cooking food in terms of their effect on both health and nutrition.
• Explain the effects on nutrition of cooking different types of foods, for different periods of time.
• Distinguish between function, effects, and chemistry of different types of food additives, in food preparation, including: *Colours  *Preservatives  *Antioxidants  *Vegetable gums  *Flavourings  *Thickeners  *Anti caking agents  *Bleaches  *Emulsifiers  *Humectants  *Food acids  *Mineral salts.
• Explain how "freshness" of different specified foods impacts upon nutrient status of those foods.
• Explain how physical treatment of different specified foods (eg. cutting or crushing) may affect the benefit of that food, including: *digestibility  *keeping quality  *nutrient status.
• Explain freezing of food, in terms of the process, function and affects.
• Analyse in a report the effects of food additives found in three different supermarket food items.
• Explain problems that may result from food additives including: *allergic reactions   *hyperactivity
• Demonstrate five different food processing techniques, by independently preparing samples to a commercial standard.
• Compare recommended dietary intake information from three different sources.
• Explain how food requirements vary, in terms of components and quality, at different ages, including:  *babies  *children  *teenagers  *young adults  *elderly people.
• Explain nutrient disorders associated with three different significant vitamin imbalances, including vitamin B complex, vitamin C, and one other vitamin.
• Evaluate two different people the learner is familiar with, with respect to vitamin intake, lifestyle and health status, to determine if vitamin B & C needs are being satisfied.
• List food sources of calcium in order of richest to poorest source.
• Distinguish nutrient disorders associated with calcium and iron imbalances, in terms of diagnosis and significance.
• Evaluate the diets of two different people, with respect to mineral intake, lifestyle and health status, to determine if mineral requirements including calcium and iron needs, are being met.
• Develop a questionnaire to analyse the dietary requirements of a person.
• Recommend  aspects of diet which could be improved for individuals analysed. 

Human Nutrition III 
The content of each lesson is outlined below:-

1. Problems with Eating                            
2. Dental Problems
3. Fibre and Bowel Diseases                                 
4. Different Ways of Eating
5. Food Toxicity                                        
6. Food Toxicity
7. Detoxification/Body Cleansing                
8. Consulting/ Giving Advice

What You Will Do In This Course

• Prepare a questionnaire/form to monitor individuals’ eating and health over a period of time.
• You will be required to submit the completed forms together with your analysis.
• Explain the significance of diet to cancer in adults over the age of 40.
• Explain the effect of the following five different foods on the teeth and gums: chocolate, white bread, a tossed salad without dressing, steak, chocolate milk shake.
• Prepare a list of guidelines for healthy dental hygiene procedures, including both dietary and other practices.
• Investigate the fibre content in the diet of four different people.
• Explain possible implications of inadequate fibre in the diet, for the following three different demographic groups: teenagers, 13-15 years of age, adult office workers, 40-50 years of age, pregnant women.
• Explain inflammatory bowel disease (IBD), in the case of a pregnant 30 year old woman who suffers mild ulcerative colitis and does not suffer any signs of Crohns disease.