Online Science School - Advanced Human Nutrition Course - Open Learning Program

  • Learn management of foods to optimise health.
  • Understand detoxification and cleansing
  • Learn about food toxicity and sensitivity
  • Learn about specific nutrition related disorders - dental problems, bowel diseases


Work in the Nutrition Industry - Advanced Online Nutrition Course - Tutor Supported

  • boost health through nutrition
  • reduce food sensitivities
  • understand toxicity and importance of body cleansing
  • learn how to advise on nutrition issues and health



This course is divided into eight lessons as follows:.

  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


Duration: 100 hours


Learning Outcomes - Competencies for Development During Course  

On successful completion of the course you should be able to do the following:

  • 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.



Here are just some of the things you will be doing:

  • 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 visited by the learner.
  • 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 the learners normal dietary requirements.
  • Develop guidelines to minimise food toxicity problems in a restaurant visited by the learner.
  • 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.
  • Explain 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.

Duration: 100 hours


Dietary fibre is the part of foods which is NOT digested by normal processes before it reaches the large intestine. That is, while simple sugars, lipids and proteins are digested (broken down in to simpler molecules) in the stomach and first portion of the small intestine, fibre remains largely unchanged.

Fibre is a complex carbohydrate. The building blocks of all carbohydrates are different types of sugars and they can be classified according to how many sugar molecules are combined in the carbohydrate:

  • Simple sugars - consist of 1-2 sugar molecules; for example glucose, fructose, sucrose, maltose and lactose.
  • Oligosaccharides - consist of 3-10 glucose molecules joined together.
  • Starch polysaccharides - have more than 10 glucose molecules joined together.
  • Non-starch polysaccharides - have more than 10 sugar molecules; for example xylose, arabinose and mannose.


How does fibre work?

Fibre works like a sponge in the body, it absorbs water and swells up so that your body can more easily dispose of the waste contents of food. So it is very important to drink plenty of fluids for the fibre to work properly. Try to drink at least 8 cups of fluid a day. Because it is bulky and not rapidly broken down and converted into energy it will leave you feeling full and not feeling hungry soon after like sugary snacks do. This can help you manage your appetite and diet if you are trying to reduce your weight.


Fibre rich foods

You can find fibre in most breakfast cereals, particularly those that are unprocessed or have only light processing. Rice puffs have less fibre than weatbix for example. Wholegrains and wholegrain products such as breads and pastas are also high in fibre, as opposed to white bread and pasta/rice that are low in fibre and high in carbohydrates. Legumes are also high in fibre and the skins of fruits and vegetables contain most of the fibre of these foods.


Fibre in food

Dietary fibre is found in cereals and grains, fruits and vegetables. Fibre is made up of the indigestible parts or compounds of plants, which pass relatively unchanged through our stomach and intestines. The main role of fibre is to keep the digestive system healthy. Other terms for dietary fibre include 'bulk' and 'roughage', which can be misleading since some forms of fibre are water soluble and aren't bulky or rough at all. It is believed that vegetarians have a lower risk of bowel cancer because they tend to eat more plant and grain products.



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  • Lots of titles written by our academic staff

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