HUMAN NUTRITION II BRE202

Learn How to Plan a Diet - Human Nutrition Online Course

  • Learn how vitamins and minerals play a role in body
  • Learn how to plan a balanced diet.
  • Learn about diet planning for special needs such as during illness
  • Learn how food is altered during cooking and processing
  • Work in the catering industry
  • Boost your knowledge of nutrition for work as personal trainer, life coach or counsellor 

 

Human Nutrition II can be taken alone or to build on the information learned in Nutrition I.

Learn About Food and Nutrition - Human Nutrition II - Online Science School

  • work with food in the catering industry 
  • learn about the vital role of vitamins and minerals 
  • understand how food is altered during cooking and processing  
  • learn how to assess nutritional needs
  • know how to develop a diet plan which is balanced and individual

 

COURSE STRUCTURE AND CONTENTS

This course is divided into eight lessons as follows:.

  1. Cooking And Its Effect On Nutrition
  2. Food Processing And Its Effect On Nutrition
  3. Recommended Daily Intake Of Nutrients
  4. Vitamins
  5. Minerals
  6. Planning A Balanced Diet
  7. Assessing Nutritional Status & Needs
  8. Timing Of Meals & Needs For Special Groups

 

Duration: 100 hours

 

What you will do

You will learn a wide variety of things, through a combination of reading, interacting with tutors, undertaking research and practical tasks and watching videos. Here are just some of the learning outcomes you will complete:

  • Determine the reasons for cooking food.
  • Compare different methods of cooking food in terms of their effect on both health and nutrition.
  • Explain the effects on nutrition of cooking different types of foods, for different periods of time, including: *Meat *Fish *Eggs *Milk *Plant Foods.
  • Explain how meat can be ensured to be fit for human consumption in a raw state, such as in sushi and in smallgoods.
  • Distinguish between function, effects, and chemistry of different types of food additives, in food preparation, including: *Colours *Preservatives *Antioxidants *Vegetable gums *Flavourings *Thickeners *Anti caking agents *Bleaches *Emulsifiers *Humectants *Food acids *Mineral salts.
  • Evaluate taste and nutritional effects of adding different specified flavourings to five different specified food dishes, including: *Salt *Sugar *Herbs *Wines.
  • Explain, giving examples of specific foods, how "freshness" of different specified foods, impacts upon nutrient status of those foods.
  • Explain how physical treatment of different specified foods (eg. cutting or crushing), may affect the food benefit of that food, including: *digestibility *keeping quality *nutrient status.
  • Explain different heat treatments for food preservation; in terms of the process, function and affects; including: *drying *canning *bottling *pasteurisation.
  • Explain freezing of food, in terms of the process, function and affects.
  • Define examples of each of the following types of food additives:  *Colours *Preservatives *Antioxidants *Vegetable gums *Flavourings *Thickeners   *Anti caking agents *Bleaches *Emulsifiers *Humectants *Food acids *Mineral salts.
  • Distinguish between function, effects, and chemistry of different types of food additives, in food preservation, including: *Colours *Preservatives *Antioxidants *Vegetable gums *Flavourings *Thickeners  *Anti caking agents *Bleaches *Emulsifiers *Humectants *Food acids *Mineral salts.
  • Analyse in a report, the effects of food additives found in different supermarket food items.
  • Explain problems that may result from food additives including:  *allergic reactions *hyperactivity in children.
  • Explain different dehydration processes, in terms of the process, function and affects.
  • Explain use of food processing techniques applied to different common foods with respect to food quality, storage life and cost.
  • Compare the use of different food processing techniques on the same food, through in terms of the process, function and effect.
  • Demonstrate five different food processing techniques, by independently preparing samples to a commercial standard.
  • Compare recommended dietary intake information from different sources.
  • Explain how food requirements vary, in terms of components and quality, at different ages, including: *babies *children *teenagers *young adults *elderly people.
  • Recommend daily food intake requirements for a variety of different people who you are familiar with (e.g. elderly, young children, active young adults), listing components of a typical daily intake together with a profile of the person.
  • List quality food sources of C complex vitamins in order of richest to poorest source.
  • List quality food sources of B complex vitamins in order of richest to poorest source.
  • Explain nutrient disorders associated with three different significant vitamin imbalances, including vitamin B complex, vitamin C, and one other vitamin.
  • Evaluate different people you are familiar with, with respect to vitamin intake, lifestyle and health status, to determine if vitamin B & C needs are being satisfied.
  • List food sources of calcium in order of richest to poorest source.
  • List food sources of iron in order of richest to poorest source.
  • Distinguish nutrient disorders associated with calcium and iron imbalances, in terms of diagnosis and significance.
  • Evaluate different people you are familiar with, with respect to mineral intake, lifestyle and health status, to determine if mineral requirements including calcium and iron needs, are being met.
  • Develop a questionnaire to analyse the dietary requirements of a person.

  • Analyse the diet, lifestyle and general health of different individuals and compare the individuals analysed.
  • Recommend aspects of diet which could be improved for individuals analysed.
  • Explain discrepancies detected between different sources of dietary recommendations.
  • Conduct a self assessment of dietary practices, determining in a summary report, areas of deficiency

What Should Be Eaten?

Everyone is different in their nutritional needs. Factors including genetics, food sensitivities and even gut health, all come into play.  In modern urban societies, it is common for people to not eat enough unprocessed foods, particularly fruit and vegetables.

As a general rule though, there are recommended daily requirements for an average person.

 

Recommended Daily Intake: Shortened to RDI and also known as the recommended dietary allowance or RDA. RDI/RDA is the ideal amount of a particular nutrient that you should be ingesting daily. While they do vary from country to country, and are routinely revised and updating, the values presented here are those most consistently advised worldwide.

Adequate Intake: Shortened to AI. This is the value given when an RDI cannot be established or has not yet been established. Often this is used when scientific research is still lacking, or for special groups such as infants. It is the amount most accepted on the basis of current evidence to be adequate for the daily needs of the population it refers to.

Tolerable Upper Limits: Shortened to TUL. This is the maximum recommended amount of a nutrient to ingest in a day. Amounts greater than this are considered hazardous to health and are not advisable.

Estimated Average Requirement: Shortened to EAR. This is the amount of a nutrient that should meet the basic needs of half of the healthy population. The RDI will be higher than the EAR.

 

 

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