This Course provides complimentary skills for people involved with food and health across a very wide range of vocations, for example, health or fitness professionals, chef's, food sales staff, carers...

This course should be viewed as a starting point for persons wanting to work more specifically in the field of nutrition and also provides the individual with the knowledge needed to better manage their own diet, not just the diets of those around them.

Important: To work as a nutritionist or prescribe food supplements in most developed countries you will be required to do more study than the 100 hours in this course.  This 100 hour short course is often used as part of Certificates and Diplomas in Nutrition.

There are 9 lessons in this course:

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

Each lesson culminates in an assignment which is submitted to the school, marked by the school\'s tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

• 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.

• Distinguish between nutrition terms including: food, nutrition and diet
• Distinguish between characteristics and explain the significance of all major food groups,
• Label on unlabelled illustrations, parts of the digestive system and clearly explain their structure and function
• Distinguish between digestion and absorption of food and explain how different hormones control the digestive process, including: Gastrin, Gastric Inhibitory Peptide, Secretin and Cholecystokinin.
• Explain the meaning of basal metabolic rate (BMR) and describe how the intake of different types of food may affect metabolic rate.
• Explain how different factors other than food intake can affect digestion, including stress and disease and explain possible implications of mismatching food intake to individual\'s energy needs, through over or under intake of energy requirements.
• Develop guidelines to determining appropriate carbohydrate intake, in accordance with an individuals specific requirements.
• Distinguish between saturated and unsaturated fats in the diet of a specific person.
• Explain the role of fat in the body, including an explanation of different physiological processes involving fat. Distinguish between saturated and unsaturated fats.
• Explain the role of protein in the body, including examples of different physiological processes involving protein and explain factors which affect the bodies demand for protein.
• List different sources for each of several different minerals considered essential to human health and explain the role of different minerals in the body. Consider the relative values of different sources of minerals in your own diet, to determine minerals which may be supplied in inappropriate quantities.

To learn how to enrol click here