Human Nutrition III

Learn about food allergies, sensitivities, eating disorders and other problems associated with diet. Study food and nutrition and diet management for better health or career opportunities.

Course CodeBRE302
Fee CodeS2
Duration (approx)100 hours
QualificationStatement of Attainment

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Study Eating Disorders by Distance Learning
  • Learn how different food types affect health
  • Study human nutrition to improve your own health or help others
  • Self paced course, 100 hours, developed and taught by professional nutritional scientists
A healthy body has a remarkable ability to process and eliminate excess or even harmful foods; eliminating them through the urinary or excretory system, or even through sweat. 
Few people however, are that healthy; and even those who are, are unlikely to continue disposing of unwelcome chemicals for their entire life.  Intolerance can build, and sooner or later the ability to tolerate undesirable foods will decrease, and problems can develop. This course helps you understand what can go wrong, and how to deal with it.

Lesson Structure

There are 8 lessons in this course:

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

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 different food related health problems.
  • Determine the effect which different physical methods of food intake, can have upon 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 with diets of two unhealthy people, studied by the learner.
  • Differentiate between dietary and other affects, on the health of a specific individual.
  • Explain the significance of cholesterol to 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.

What You Will Do

  • Distinguish between food sensitivity and toxicity in two different case studies.
  • Distinguish between chemical and pathological toxicity, in four different case studies.
  • List foods commonly associated with sensitivity problems.
  • List foods commonly associated with toxicity problems.
  • Explain problems associated with common food sensitivity and toxicity including: -Gluten Sugar -Salt -Yeast -MSG.
  • Develop a checklist of body reactions which may occur, in response to food sensitivity or toxicity, as a tool for diagnosing possible causes.
  • Describe two different scientific procedures used to test for food sensitivities and toxicities.
  • Explain the role of histamines, anti histamines and steroids in human toxicology.
  • Explain first aid treatments for people suspected to be suffering from two different food sensitivity or toxicity problems.
  • Explain a procedure used by a health practitioner, to treat someone affected by a specified type of food poisoning.
  • Determine guidelines to minimise food toxicity problems in a restaurant you visit.
  • List factors which can cause food poisoning.
  • Explain three different pathological sources of serious food poisoning; including identification, physiological effects and control.
  • Explain three chemical poisoning risks associated with the use of chemicals to control pathological poisoning risks.
  • Explain food storage and preparation techniques essential to minimising food poisoning.
  • Develop guidelines to minimise food poisoning in the learners kitchen, based upon your normal dietary requirements.
  • Develop guidelines to minimise food toxicity problems in a visited restaurant.
  • Explain procedures practiced by a visited food manufacturer, to control food sensitivity and toxicity problems with their product.
  • Compare in a chart or table, three different styles of vegetarianism.
  • Explain two different specified risks associated with a vegetarian diet.
  • List alternative sources for twenty different components of foods normally derived from animal products, including: *Tryptophan *Methionine *Valine *Threonine *Phenylalanine *Leucine *Isoleucine *Lysine.
  • Formulate a balanced vegetarian diet, for a specified individual.
  • Explain the relationship between different types of food and exercise.
  • Explain the management of diet for a specified situation, before, during and after activity.
  • Explain how diet can effect performance of three different specified types of exercises.
  • Explain the role of fibre in the digestive system, of a specified demographic group.
  • Explain possible implications of inadequate fibre in the diet, for 3 different specified demographic groups.
  • Compare relative value of the fibre content of twenty different foods.
  • Explain inflammatory bowel disease (IBD), in a specified case study.
  • Compare fibre content in the diets of four different people interviewed by the learner.
  • Recommend modifications to the fibre intake of two of the people interviewed in 7.5.
  • Exlain the biology of the teeth, including anatomy and physiology.
  • Explain the effect of five different foods on the teeth and gums.
  • Describe dental problems influenced by diet.
  • Develop guidelines for healthy dental hygiene procedures, including both dietary and other practices.
  • List factors which affect accumulation of toxins in the body.
  • Explain different benefits of detoxification, for three different demographic groups.
  • Explain different techniques of accelerating elimination of toxins from the body -Heat (eg. Sauna) -Fasting -Diet Modification -Antioxidants -Exercise -Drugs and Herbs -
    • Disease Stress control.
  • Explain the dangers of excessive detoxification, for two different demographic groups.
  • Evaluate appropriate detoxification needs for an specified individual.
  • Recommend a detoxification program based upon a specified evaluation.
  • Explain legal risks involved in giving nutritional advice to a client.
  • Explain the moral responsibilities involved in providing nutritional advice.
  • Determine ways in which a two specific examples of nutritional advice may be misinterpreted.
  • Develop guidelines for a system to ensure nutritional advice is followed by clients as intended, including provision for monitoring.
  • Demonstrate a consultation with a client, real or hypothetical, presenting a nutritional program, designed for that client.

Tips for Understanding Food Allergies

An allergy is the reaction of one persons body to substances which are normally harmless to other people. These substances are called "allergens". Susceptibility to allergies tends to be hereditary but there is a lot still unknown about allergies in general. With extremists at either end of the scale (Medical doctors refuting there is a problem and alternative therapists insisting almost all ailments are related to food additives and almost everyone is allergic to something) it is important to take a middle ground and inform yourself. Seek out medical doctors and alternative therapists who can give you sound, scientific guidance and diagnosis and who are up to date with current research.    

Natural Toxins in Foods

Some toxins or allergens may be the result of man interfering with foods (e.g. pollutants, preservatives, colourings & pesticides). Other toxins which occur naturally in foods may be classified into three main groups: 


These are produced by moulds. Their growth depends on environmental conditions. They are usually more likely to develop under moist warm conditions. 


These are a type of mycotoxin which is visible and obvious to the naked eye. They are carcinogenic to both man and animals; but contaminated food is obvious and normally discarded. 

Ergot Alkaloids

These are another type of mycotoxin. They grow on grains and are poisonous if ingested in large amounts. 

Plant Toxins

These are chemicals naturally occurring in plants, which may be either toxic to the body; or which may have an undesirable affect upon nutrients being eaten. 


These chemicals are produced by algae under certain environmental condition. They may be taken into the body through seafood (which has fed on the contaminated algae). The affects of these toxins can be severe, causing death in extreme situations; though such cases are relatively rare.


Common Allergy Symptoms may include:

  •  Hay fever: congested or runny nose; irritation of throat, ears & nose, watery or itchy eyes, sneezing.
  •  Skin rashes: itching, lumps, redness, swellings etc.
  •  Digestive upsets: diarrhoea, bloating, vomiting
  •  Respiratory upsets: difficulty breathing
Some allergies tend to be suffered at a certain time of year (e.g. in spring when pollen is more profuse). Some suggest that anxiety can trigger food sensitivities and related conditions. Allergic cross-reactivity occurs when a person is not just allergic to one thing, nuts for example, but to many, or all members of a nutrient type, or plant family, so with nut allergies, other legumes.
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ACS is an Organisational Member of the Institute of Training and Occupational Learning
ACS is an Organisational Member of the Institute of Training and Occupational Learning

ACS is a Member of the Complementary Medicine Association
ACS is a Member of the Complementary Medicine Association

Member of Study Gold Coast, Education Network
Member of Study Gold Coast, Education Network

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

ACS is recognised by the International Accreditation and Recognition Council
ACS is recognised by the International Accreditation and Recognition Council

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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
Jade Sciascia

Biologist, Business Coordinator, Government Environmental Dept, Secondary School teacher (Biology); Recruitment Consultant, Senior Supervisor in Youth Welfare, Horse Riding Instructor (part-completed) and Boarding Kennel Manager. Jade has a B.Sc.Biol, Di
Rosemary Davies

Businesswoman, Journalist, Editor, Broadcaster, Teacher, Consultant for over 30 years.
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