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Course overview
A proficiency award in nutrition involves a focused curriculum that provides in-depth knowledge of dietary principles, the science of nutrition, and its applications in promoting health.
Participants gain proficiency in understanding nutritional requirements, meal planning, and addressing specific dietary needs.
This type of award often targets individuals seeking practical skills for careers in nutrition, healthcare, or related fields.
Study method
- Online
- Blended
- In-class
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Duration study load
- Course duration (Hours): 600 Hours
- Course Length: 12 Months
Proficiency award
A Proficiency Award in Nutrition is likely to be a recognition or certification granted to individuals who have demonstrated a high level of competency and expertise in the field of nutrition. This type of award could be offered by educational institutions, professional organisations, or certifying bodies.
Key components of a Proficiency Award in Nutrition may include:
- Educational Requirements: Candidates may need to complete specific educational programs, such as courses or degrees in nutrition or a related field. These programs could cover topics like human nutrition, dietetics, biochemistry, and food science.
- Practical Experience: Many proficiency awards often require candidates to have practical experience in the field. This could involve internships, research projects, or work experience in settings like hospitals, clinics, or community nutrition programs.
- Examinations or Assessments: Candidates may need to pass examinations or assessments to demonstrate their knowledge and understanding of nutrition principles, guidelines, and best practices.
- Professional Development: Continuous learning and staying updated on the latest developments in the field of nutrition may be a requirement for maintaining the proficiency award. This could involve attending workshops, conferences, or completing additional courses.
- Ethical Considerations: Some proficiency awards may have a component focused on ethical considerations and professional conduct in the practice of nutrition. This could include understanding and adhering to ethical guidelines, confidentiality, and patient/client relationships.
- Specialisation: Depending on the award, candidates may have the option to specialise in a particular area of nutrition, such as sports nutrition, clinical nutrition, public health nutrition, or paediatric nutrition.
Who's it for?
Individuals who are interested in understanding the science of food and its impact on health, as well as those pursuing careers in dietetics, healthcare, fitness, or culinary arts, might choose to study an award in nutrition.
This could include students, healthcare professionals, chefs, or anyone looking to enhance their knowledge of nutrition for personal or professional reasons.
Subjects
The nine lessons are as follows:
- Introduction to Nutrition
- The Digestive System L
- Absorption & Enzymes L
- Energy Value and Foods L
- Carbohydrates and Fats
- Proteins
- Vitamins and Minerals
- Water
- Nutrient Disorders
AIMS:
- Explain the role of different food types in human health.
- Explain the physiology of digestive processes.
- Recommend appropriate intake of vitamins.
- Recommend appropriate intake of minerals.
- Recommend appropriate food intake to meet an individual’s energy needs.
- Recommend appropriate carbohydrate intake.
- Recommend appropriate fat intake.
- Recommend appropriate protein intake.
- Recommend appropriate water intake in different situations.
- Recognise signs and symptoms of the major nutrient disorders.
This course is divided into eight lessons as follows:
- Cooking And Its Effect on Nutrition
- Food Processing and Its Effect On Nutrition
- Recommended Daily Intake of Nutrients
- Vitamins
- Minerals
- Planning A Balanced Diet
- Assessing Nutritional Status & Needs
- Timing Of Meals & Needs for Special Groups
- Determine appropriate food preparation for different foods, in relation to food value for human health.
AIMS
- Explain the characteristics of food processing techniques and their implications for human health.
- Recommend daily food intakes for people with differing nutritional needs.
- Manage dietary intake of more significant vitamins including B and C complex vitamins for good health.
- Manage dietary requirements of significant minerals including calcium & iron for good health.
- Plan in detail, an appropriate seven-day diet plan, for an “average” adult.
- Determine the dietary needs of different individuals.
- Plan diets to achieve different, specific purposes.
- Plan diets for the specific needs of people at different stages of life.
This course is divided into eight lessons as follows:
- 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
- Explain different food-related health problems.
- Determine the effect which different physical methods of food intake, can have on 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 and with diets of two unhealthy people, studied by the learner.
- Differentiate between dietary and other effects, on the health of a specific individual.
- Explain the significance of cholesterol to the 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 eaten; * 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.
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