Human Nutrition B BRE202 Online Course

Human Nutrition B Online Course Sale!
Full Fee $595.00incl GST - Best Value!
Payment Plan $800.00incl GST
Duration 100 hrs (12 months)
Exam Optional
Tutor Support Yes unlimited by email
Qualification Certificate
Clear

This course provides an understanding of the sources, actions, and interactions of nutrients from the food that we consume.  Looking at the interaction of the nutrients in foods and what makes up a balanced diet. Excellent for anyone interested in nutrition and health for themselves, for work or to help or counsel others.

Course Aims:

  • Determine appropriate food preparation for different foods, in relation to food value for human health.
  • 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 dietary needs of different individuals.
  • Plan diets to achieve different, specific purposes.
  • Plan diets for specific needs for people at different stages of life.

 

Detailed Course Outline

Each course is made up of a number of lessons or units.  Each of these has self assessment questions, a set task (practical homework) and an assignment which you can upload online.

There are 8 lessons in this course:

Cooking and it’s Effect on Food and Nutrition

    • The Nutritive Value of Food after Cooking
    • Meat and Poultry
    • Fish
    • Plant Foods – fruits, vegetables, cereals, pulses
    • How different methods of cooking and processing effects nutrients in food
    • Baking
    • Blanching
    • Braising
    • Grilling
    • Poaching and Boiling
    • Pressure Cooking
    • Roasting
    • Sautéing
    • Steaming
    • Preparing and Cooking Vegetables and nutrient loss management
    • The benefits of cooked food
    • Preserving the nutrition in food
    • Key points for preserving different vitamins

Food Processing and Nutrition

    • Introduction
    • Canning and pasteurisation
    • Homogenisation and pasteurisation of milk
    • Milling and grain processing
    • Flours
    • How processing affects dietary carbohydrate and fiber
    • Effect of wet-heat treatments
    • Why do simple carbohydrates leech when wet-heat treated
    • Effect of food processing on starch and cellulose
    • Fiber in processed flour
    • Freezing
    • Dehydration
    • Effect of soils and fertilisers on food nutritive qualities
    • Food additives
    • Preservatives –salting, pickling, curing, smoking etc.
    • Food allergies
    • Flavouring agents
    • Additives to enhance colour and appearance
    • Sweetening agents
    • Emulsifying agents and stabilisers
    • Anti caking agents and humectants

Recommended Daily Intakes of Nutrients

    • Recommended daily intake
    • Adequate intake
    • Tolerable Upper limits
    • Estimated average requirement
    • Macronutrient intakes
    • RDI for Energy and Protein
    • Fats
    • AI for Fluids or water
    • AI and TUL for dietary fibre
    • Requirements for vitamins
    • Requirements for Minerals

Vitamins

    • Hypervitaminosis and hypovitaminosis
    • Fat soluble vitamins
    • Vitamin A –role, sources, deficiency, toxicity, etc.
    • Vitamin D –overview, sources, deficiency, toxicity, etc.
    • Vitamin E
    • Vitamin K
    • Fat soluble vitamins
    • Vitamin C
    • B group vitamins
    • Water soluble vitamins
    • Vitamins and the liver
    • Vitamins and the bowel
    • Vitamins, cancer and chronic diseases

Minerals

    • Calcium –role of, deficiency, toxicity, calcium sources, etc
    • Iodine
    • Iron
    • Magnesium
    • Phosphorus
    • Potassium
    • Sodium
    • Other trace elements – chromium, manganese, molybdenum, selenium, Zinc

Planning a Balanced Diet

    • Introduction
    • Menu Planning
    • Case Study – A day’s diet at a residential school
    • Plate waste
    • Assessing plate waste
    • Using a food pyramid
    • Steps for approaching diet planning

Assessing Nutritional Status and Needs

    • Information
    • Infants and young children
    • Adolescents
    • Expectant mothers Post partum and nursing mothers
    • Elderly people
    • Migrants
    • Vegetarian – Diet considerations: protein, amino acids, iron Vitamin B12, Vitamin D, etc.
    • Vegan diets and children
    • Weight change and snacking

Timing Meals and Needs of Special Groups

    • Introduction
    • Diet formulation
    • Obesity
    • Coronary heart disease
    • Dietary risk factors
    • Blood cholesterol
    • Blood pressure
    • Dental cavities
    • Dietary fibre and bowel disease
    • Diet therapy
    • Low energy diet
    • Diabetes
    • Gastric Diets
    • Gluten free diets
    • Low salt, low sodium diets
    • Low fat diets
    • Diets to lower cholesterol

When you have completed the lessons of your Certificate course, you will be given the option of taking the optional exam. It's okay if you don't want the exam, we still issue your Careerline Certificate. For Advanced Certificates however, the exam is compulsory (per module) and are included in the course fee.

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Course Tutor

Jodie Walpole Bachelor of Applied Science (Food & Nutrition), Advanced Practitioner in Life Coaching

Jodie is a qualified Nutritionist and Advanced Practitioner in Life Coaching.  Jodie brings to Careerline over 15 years corporate nutrition and health experience as a result of working for several large multinational food and beverage companies.  Jodie is passionate about all aspects of nutrition, health and wellness with particular interest in weight management and childhood obesity.   More recently Jodie completed her Advanced Practitioner of Life Coaching course and is a certified Life Coach with hours of practical experience.  As a Life Coach Jodie enjoys working with clients to close the gap between where they are currently in their lives and where they want to be.  Jodie is also an experienced tutor enjoying the challenge of working with students to reach their full potential.

How It Works

1. Learn Online

Get access to your course content anywhere, anytime and study at your own pace.

2. Get Help & Support

Connect with other like-minded students and get help from the teacher whenever you have a question.

3. Receive Certificate

Graduate from your course knowing that you have what it takes to reach your next step.

Frequently Asked Questions

Can I pay in installments?

Yes! We offer great payment plans, however full payment up front is the cheapest. You can choose the best payment plan for you from the course page, or call us on 07 55368782 to talk to one of our course consultants for a custom plan.

Can I study from anywhere in the world?

We have many international students. Careerline's range of courses are suitable for any one, anywhere in the world.

Do I get a discount if I enroll in a second course?

Yes. You may claim a 5% fee discount when you enroll in a second course, and a further 10% off a three-course package.

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Do I have to sit an Exam?

No. If you are enrolled in a Certificate course (100hrs), the exam is optional. You will be issued with a certificate which proves that you are competent in all units, if you choose not to sit the exam.

Do you have set start dates?

There are no set start dates, you may start at any time. Our courses are all self-paced. As our home page says, ‘Courses for Anyone, Anywhere, Anytime’. ‘Anytime’ includes the start time of your choice. However, we do encourage our students to submit assignments on a regular basis. Wherever possible, we suggest developing a study routine.

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