An important aspect of human nutrition is the way foods and their components interact with each other. For instance, the body can absorb certain vitamins and minerals more effectively when they are combined with other vitamins and minerals; vitamin D and calcium, for example, enjoy an excellent symbiotic relationship in the body. Other studies may determine how foods change when they are prepared or preserved a certain way. These types of food studies can be very beneficial to overall human health, especially when studying how to apply these principles globally, in order to reduce world hunger and malnutrition.
Very few people can maintain a good state of health without being aware of the effects of bad nutrition and food additives such as artificial flavours and colouring
In this course you will explore the methods to balance a diet, the things and combinations of things to avoid, detoxification therapy and methods, and look into the world of nutritional careers and consulting.
Best studied as a continuation of Human Nutrition I and II
Attractive discounts apply for multiple course pathways [see our 'discounts and payment plan' page]
There are 8 lessons in this course:
- Problems With Eating
- Dental Problems
- Fibre and Bowel Diseases
- Different Ways of Eating
- Food Toxicity A
- Food Toxicity B
- Detoxification/Body Cleansing
- 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.