Duration

5 Hours over 1 Month

Starts

01 Aug 2019

Fees

£30

Interests

  • Care

Why take this course?

This online e-learning course provides information that will benefit learners with little or no previous knowledge of Nutrition, Diet and Health. Learners will gain a good understanding of the importance of providing meals that fulfil the nutritional requirements of the human body in order for it to maintain health and wellbeing.

Learners will explore the basic components of nutrition and will understand the role energy, protein, vitamins and minerals play in the provision of a healthy well-balanced diet. The course explains what each nutritional component is and provides examples of the different types of foods they can be sourced from.

As learners progress through this course they will discover that there are fundamental differences in the nutritional requirements of male and female human beings and will understand how the nutritional requirements of the human body change as it progresses through the life cycle.

What you will experience

The course explains the importance of achieving ‘Energy Balance’ in order to maintain a healthy and active lifestyle and provides information on how to make healthy and informed choices when planning a diet. Learners will use an interactive Body Mass Index (BMI) chart as an aid to identifying obesity and will benefit from information and guidance on how to avoid and manage obesity and other health conditions associated with it.

Information, guidance and examples are provided for the provision of alternative sources of nutrients to people who follow a vegetarian or vegan diet. The course also includes information on catering for the dietary needs of people with food allergies and intolerances and explains the importance of food labelling as a tool for avoiding allergens and foods containing high levels of fat and sugar.

The study units are:

  • An Introduction to Nutrition
  • The Basics of Nutrition
  • Nutritional Requirements Throughout Life
  • Managing and Avoiding Obesity and Disease
  • Nutrition and Special Diets
  • Preserving, Processing and Labelling Food.