Human Nutrition 1

Learn about food science and healthy nutrition. Make better food choices for yourself or learn to help or counsel others.

Course Code: BRE102
Fee Code: S2
Duration (approx) Duration (approx) 100 hours
Qualification Statement of Attainment
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Learn What Good Food Is

For anyone working in hospitality, good food must be something that is appealing to the eyes and taste; but also free of any contents that might cause a problem (contaminants, allergens, bacterial organisms).

For the health professional, there may be a greater emphasis upon the health benefits of the food, than for the caterer or restaurateur; but whatever the circumstances, the best food surely must be both the healthiest and most attractive.

This course is your first step toward a serious understanding of human nutrition.

  • It provides complimentary skills for people involved with food and health across a wide range of vocations (Health, carers or fitness professionals through to chef's and health food shop sales staff).

  • It provides a starting point for persons wanting to work more specifically in the field of nutrition (Note: To work as a nutritionist or prescribe food supplements in most developed countries will require you to do far more study than the 100 hrs involved in this course)

  • It provides the concerned individual with the knowledge needed to better manage their own diet, and that of those around them.

HELP PEOPLE MAKE BETTER FOOD CHOICES

Lesson Structure

There are 9 lessons in this course:

  1. Introduction to Nutrition
  2. The Digestive System
  3. Absorption & Enzymes
  4. Energy Value and 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.

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.

What You Will Do

  • 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 each of the major food groups, including:
    • Carbohydrates
    • Proteins
    • Fats
    • Minerals
    • Vitamins.
  • Label on unlabelled illustrations, parts of the digestive system, including:
    • Oesophagus
    • Liver
    • Stomach
    • Gall bladder
    • Pancreas
    • Duodenum
    • Ascending colon
    • Caecum
    • Appendix
    • Transverse colon
    • Descending colon
    • Ileum
    • Sigmoid colon
    • Rectum.
  • Explain the function of different parts of the digestive system, including:
    • Salivary Glands
    • Liver
    • Stomach
    • Gall bladder
    • Pancreas
    • Duodenum
    • Colon
    • Ileum
    • Rectum.
  • 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:
    • Gastrin
    • *Gastric Inhibitory Peptide
    • Secretin
    • Cholecystokinin.
  • Explain the action of different digestive enzymes.
  • Convert calories to joules.
  • Explain the meaning of basal metabolic rate (BMR).
  • 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.
  • Compare energy values of different foods, on a given food chart.
  • Explain possible implications of mismatching food intake to individual's energy needs, through over or under intake of energy requirements.
  • List foods which are a common sources of carbohydrate.
  • List common foods in your own diet which are poor sources of carbohydrate.
  • Distinguish between monosaccharides and disaccharides in your own normal diet.
  • Explain relative values of alternative sources of carbohydrates.
  • Explain factors which affect the bodies demand for carbohydrate.
  • Develop guidelines to determining appropriate carbohydrate intake, in accordance with an individuals specific requirements.
  • List foods which are a common source of fats.
  • Distinguish between saturated and unsaturated fats in the diet of a specific person.
  • Explain the relative value of alternative sources of fats.
  • Explain factors which affect the bodies demand for fat.
  • Explain the role of fat in the body, including an explanation of different physiological processes involving fat.
  • Develop a set of guidelines to determining appropriate fat intake, in accordance with an individuals specific requirements.
  • List foods which are a good source of protein.
  • Explain the role of protein in the body, including examples of different physiological processes involving protein.
  • Explain relative values of different sources of protein.
  • Explain factors which affect the bodies demand for protein.
  • Develop guidelines to determining appropriate fat intake, in accordance with an individuals specific requirements.
  • List different sources for each of several different minerals considered essential to human health.
  • 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.
  • Describe symptoms of different nutrient disorders including deficiencies and toxicities.
  • Explain the use of different mineral supplements in a specified human diet.
  • Distinguish between sources of different types of vitamins which are important to human health, including:
    • Retinol
    • Vitamin D
    • Vitamin E
    • Vitamin K
    • Ascorbic acid
    • Thiamine
    • Riboflavin
    • Nicotinamide
    • Pyridoxine
    • Pantothenic acid
    • Biotin
    • Cyanocobalamin
    • Folacin.
  • Explain the role of different vitamins in the body.
  • Explain the relative values of different sources of each of five vitamins.
  • Explain proliferation of vitamin supplement usage in modern society.
  • Describe symptoms of five different vitamin disorders including deficiencies and toxicities.
  • Explain the role of water in the body, for different physiological processes.
  • List factors which affect the bodies requirement for water.
  • Compare different methods of purifying water, including different commercially available water purifiers.
  • Explain the physiology of dehydration, at different levels.
  • Discuss the affect of different water impurities on human health.
  • Distinguish between the signs and symptoms of forty common problems associated with nutritional disorders, including:
    • deficiencies
    • sensitivities
    • diseases.
  • Describe different techniques used by health practitioners for determining food/nutrition disorders.
  • Explain the importance of obtaining a recommendation from a medical practitioner, when a nutritional disorder is suspected.
  • Explain the significance of "second opinion", when diagnosing nutrient disorders.

Understanding Nutrition is Vital

 

Providing food is one of the most diverse and important industries on earth.

It involves understanding the significance of

  • Food source and supply

  • making choices about what food to grow and the way it is grown

  • choosing how to harvest, process, store and market food

  • choosing how to prepare and present food (eg. on the market shelves, in restaurants, take away's), menu design

  • choosing what, how much, how often and when to eat.

These choices can be made by the individual; but choice is influenced by what is presented, promoted and made available.

Those who work with food at any level have an opportunity to influence the quality of life of others; to do that in an informed way, an understanding of human nutrition is needed.

Making Appropriate Dietary Decisions

Nutrition and dieting are things that everyone has an opinion on. Dietary advice can be found everywhere from papers and magazines, the internet, information found in health food shops to that provided by healthcare professionals. Unfortunately the wealth of information available can be contradictory and confusing, while in some instances following advice can expensive and even be detrimental to health.

Sources of dietary advice whether written or verbal will only ever be as good as the evidence (that is research) they are based on. In view of this before evaluating different sources of advice we will begin by looking at the respective merits of the underlying nutritional research.

Nutrition research fits into two main categories- observational and experimental. In an observational study researchers examine groups of people and look for cause and effect that is the effect of one factor on another. An example of nutrition based observational study is the Harvard Nurses Study, which is now one of the largest and longest running investigations into the factors affecting women’s health covering over 80000 women. This study has been used to suggest a range of links between factors such as diet/smoking and physical activity with health outcomes. For example, some researchers looking at the results of the study showed a link between vegetable consumption and improved cognitive function, while another group has shown links between the intake of wholegrain breads and cereals and the incidence of heart disease.

Whilst observational studies can be wide ranging and yield lots of new insights into the effects of nutrition on health, unfortunately there are limitations to this re

search. One of these limitations is that these studies can only suggest and not necessarily show cause and effect. This is because it is impossible to control other determinants on health such as medical factors and other diet and lifestyle factors. To achieve more conclusive results experimental studies are required and of these randomized trials are considered the most effective way of confirming a suggested effect.

Learn from Our Experience

We have been teaching and writing about human nutrition here at ACS for decades; and when you undertake this course, you are benefiting from those many years of experience.

By studying you will interact with tutors who are scientists as well as educators; who work or have worked for years in food production, processing or preparation. This experience, coupled with the learning pathway laid out in our course notes, provides a sound and unique opportunity to lay a foundation for growing your own expertise in the field of nutrition.

Where might this course lead you?

 
Some students undertake this course to enhance a career they have already started.
 Food growers, processors or cooks and waiters can find the knowledge gained here may give them a whole new perspective on the job they already do, and enlighten them as to all sorts of ways they can combine their existing knowledge of food with a knowledge of human nutrition; opening up their existing career or business prospects to a wide range of new and exciting possibilities. Health professionals, food processors or farmers may take this course to fill a gap in their knowledge.

Whatever your reason for studying; your understanding of the scope and nature of food and nutrition will develop as your studies progress. As this happens, you will see food from different perspectives, and that expanded perception will lead you to see opportunities you might otherwise have overlooked. Opportunities then lead to a wider experience, which in turn grows your knowledge, competence and overall career prospects

 

ACS is a Member of the Complementary Medicine Association.

Member of Study Gold Coast Education Network.

ACS Global Partner - Affiliated with colleges in seven countries around the world.

Since 1999 ACS has been a recognised member of IARC (International Approval and Registration Centre). A non-profit quality management organisation servicing education.


How can I start this course?

You can enrol at anytime and start the course when you are ready. Enrolments are accepted all year - students can commence study at any time. All study is self paced and ACS does not set assignment deadlines.

Please note that if a student is being assisted by someone else (e.g. an employer or government subsidy), the body offering the assistance may set deadlines. Students in such situations are advised to check with their sponsor prior to enrolling. The nominal duration of a course is approximately how long a course takes to complete. A course with a nominal duration of 100 hours is expected to take roughly 100 hours of study time to complete. However, this will vary from student to student. Short courses (eg. 100 hrs duration) should be completed within 12 months of enrolment. Certificates, Advanced Certificates and Awards (eg. over 500 hours duration) would normally be completed within 3 -5 years of enrolment. Additional fees may apply if a student requires an extended period to complete.
If a student cannot submit their assignments for 6 months to ACS, they should advise the school to avoid cancellation of their student
registration. Recommencement fees may apply.

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What do I need to know before I enrol?

There are no entry requirements that you need to meet to enrol in our courses, our courses are for everyone.
If you are under 18, we need written permission from your parent/ guardian for your enrolment to continue, we can arrange that after you have enrolled.

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You sure can. We are here to help you learn whatever your abilities.

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If you have limited computer skills, we can make special arrangements for you.

This is possible, it depends on the institution. We recommend that if you would like to use our courses that you contact the institution first. Our Course Handbook is a good resource for this.

Our courses are written in English and we only have English speaking academic staff. If you can read and complete your assignments in English, our courses are ideal for you.

Our courses are designed to build knowledge, hands on skills and industry connections to help prepare you to work in the area, running your own business, professional development or as a base for further study.

This course has been designed to cover the fundamentals of the topic. It will take around 100 hours to complete, which includes your course reading, assignment work, research, practical tasks, watching videos and anything else that is contained in the course. Our short courses are a great way to do some professional development or to learn a new skill.

It’s up to you. The study hours listed in the course are a rough guide, however if you were to study a short course (100 hours) at 10 hours per week, you could finish the course in 10 weeks (just an example). Our courses are self-paced, so you can work through the courses in your own time. We recommend that you wait for your tutor to mark and return your assignment before your start your next one, so you get the benefits of their feedback.

The course consists of course notes, videos, set tasks for your practical work, online quizzes, an assignment for each lesson (that you receive feedback from your tutor from) and ends in an exam (which is optional, if would like to receive the formal award at the end), using our custom built Learning Management System - Login.Training.

Our courses are designed for adults to gain professional development and skills to further their careers and start businesses.

Our custom online learning portal allows you to conduct your learning online. There may be practical tasks that you can do offline. You have the option of downloading your course notes or print them to read later.

There is also the option to pay an additional fee for printed course notes and or USB (availability limited to location and deliverability).

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We offer printed notes for an additional fee. Also, you can request your course notes on a USB stick for an additional fee.

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We are more learning focussed, rather than assessment focussed. You have online quizzes to test your learning, written assignments and can complete an exam at the end of the course (if you want to receive your certificate). You will not receive a pass/ fail on your course work. If you need to add more details on your assignment, we will ask you to resubmit and direct you where you need to focus. If you need help, you can ask your tutor for advice in the student room.

Each module (short course) is completed with one exam.

Exams are optional, however you must sit an exam if you would like to receive a formal award. You will need to find someone who can supervise that you are sitting the exams under exams conditions. There is an additional cost of $55 (AUS) $50 (O/S) for each exam.
More information is here

There are practical components built into the course that have been designed to be achieved by anyone, anywhere. If you are unable to complete a task for any reason, you can ask your tutor for an alternative.

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You can bundle the short courses to create your own customised learning bundle, Certificates or Advanced Certificates. More information is on this page.

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We are established and safe- we have been in education for over 40 years.
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Course Contributors

The following academics were involved in the development and/or updating of this course.

Maggi Brown

Maggi is regarded as an expert in organic growing throughout the UK, having worked for two decades as Education Officer at the world renowned Henry Doubleday Research Association. She has been active in education, environmental management and horticulture

Karen Lee

Nutritional Scientist, Dietician, Teacher and Author.
BSc. Hons. (Biological Sciences), Postgraduate Diploma Nutrition and Dietetics.
Registered dietitian in the UK, with over 15 years working in the NHS. Karen has undertaken a number of research projec

Lyn Quirk

M.Prof.Ed.; Adv.Dip.Compl.Med (Naturopathy); Adv.Dip.Sports Therapy
Over 30 years as Health Club Manager, Fitness Professional, Teacher, Coach and Business manager in health, fitness and leisure industries. As business owner and former department head fo





Tutors

Meet some of the tutors that guide the students through this course.

Megan Cox

Megan has completed a Bachelor of Science (Environmental Conservation) with Honours from Writtle University College, as well as a Master of Science Degree in Countryside Management from Manchester Metropolitan University.

Her experience includes working as a Botanist, Ecologist, Head Gardener, Market Gardener and a Farming and Conservation Officer.

She has worked in various roles in Horticulture, Agriculture and Ecology since 2005. Megan has worked for the Natural Environment Research Council (NERC) and the Centre for Environment and Rural Affairs among other organisations in the UK, as well as in Australia and Cambodia.

Melissa Leistra

Melissa has a Masters Degree in Human Nutrition from Deakin University and Bachelor's degree specialising in personal development, health and physical education. She has enjoyed teaching Hospitality in the areas of commercial cookery and food and beverage. Her experience includes 16 years teaching health and nutrition and working in the hospitality industry. Melissa enjoys living a self-sustainable lifestyle on a farm and raising all types of animals. She is an experienced vegetarian/vegan cook and loves to create wholesome food using her slow combustion wood stove.

Julia Mayo-Ramsay

Dr Julia Mayo-Ramsay is a practicing environmental and agricultural lawyer. She holds a PhD in International Environmental Law, LLM, BLJS, GDLP, LLM (Environmental Law) and a Master of Applied Science (Agriculture).
Julia started out in agriculture working on various dairy farms in the 1980s before working as dairy manager / tutor at Hawkesbury Agricultural College Richmond NSW. Julia then went on to work at Riverina Artificial Breeders at Tabletop (Albury) NSW as an embryo transfer technician assisting vets with artificial breeding and embryo transfer in cattle, sheep and deer. This was followed by two years as a herd manager for a very large commercial dairy herd milking 3,000 cows over three dairies on the outskirts of Sydney before heading overseas. In 1994 Julia accepted a position in NE Thailand at the Sakhon Nakhon Institute of Technology (now a University) training farmers and students in cattle breeding and dairy farm management. On returning to Australia in late 1996 Julia completed a Master of Applied Science in Agriculture at Hawkesbury Agricultural College (UWS) as well as law degrees and maritime studies. Julia now works as a Lawyer in the area of environmental and rural law.
Currently Julia teaches a variety of maritime subjects for Marine Rescue NSW.
As well as teaching Julia is working on a number of environmental research projects.

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