DETAILED COURSE OUTLINE: The Accredited Certificate of Diet and
Nutrition
An introduction to nutrition and diet
Nutrition and diet
Current Australian dietary trends and Dietary
Guidelines for Australians
The five food groups
Rules and principles of a good diet - going beyond the guidelines
Classification of nutrients: Macronutrients and micronutrients
The digestive system
Basic concepts and functions of digestion
The digestive system
Carbohydrates: Sugars, complex carbohydrates and dietary fibre
The structure of
carbohydrates
Digestion and absorption of carbohydrates
Heath effects and recommended intakes of carbohydrates
Recommended intakes of simple sugars
Sugars in the Australian diet
Soft drink consumption and sugar intake
Reading food labels for sugar content
Nutrition information
Total sugars vs. added sugars
Ways to reduce sugar intake in the diet
Health effects of complex carbohydrates and dietary fibre
Recommended intakes of complex carbohydrates
Ways to increase dietary fibre intake in
the diet
Carbohydrate deficiency
Focus Point on blood sugar balance and the Glycaemic Index (GI) of food
Protein and amino acids
The structure of
protein
Essential and non-essential amino acids
Digestion and absorption of proteins
Heath effects and recommended intakes of protein
Protein quality
Net protein utilization of protein
Limiting amino acids
Protein complementation
Digestion and absorption of proteins
Focus Point on vegetarian diets
Dietary fats (lipids)
The structure of
triglycerides
Classification of dietary fats (saturated and
unsaturated fats)
Digestion and absorption dietary fat
Heath effects and recommended intakes of dietary fats
Essential fatty acids
Trans-fatty acids
Dietary sources of fat
Recommended intakes of dietary fats
Reducing fat(s) in the diet
Focus Point on vegetarian diets
The structure of
triglycerides
Vitamins
Recommended Daily Intakes (RDIs)
Classification of dietary fats (saturated and
unsaturated fats)
Heath effects and recommended intakes of dietary fats
The fat-soluble vitamins -
A and beta-carotene, D,
E and K
Trans-fatty acids
Water and minerals
Recommended intakes of dietary fats
Reducing fat(s) in the diet
Water requirements
Focus Point on dietary fat and cholesterol
Minerals
Calcium
Functions of calcium in the body
The water-soluble vitamins
- B group vitamins and vitamin
C
Magnesium
Calcium
Magnesium and high blood
pressure
Dietary sources of magnesium
Sodium and hypertension
Chloride,
, potassium, phosphorus, sulfur
Trace minerals
Chromium, copper, fluoride, manganese, molybdenum,
selenium
Iodine -
deficiency and toxicity
Iron -
deficiency and toxicity
Forms of dietary iron
Iron supplementation
Dietary sources of iron
Chloride,
, potassium, phosphorus, sulfur
Functions of zinc in the body
Chromium, copper, fluoride, manganese, molybdenum,
selenium
Common body signals of micronutrient deficiencies
Focus Point on nutritional supplements
^ TOP
Energy balance (calories and kilojoules)
Energy balance
Energy in: Caloric value of foods
The caloric value of macronutrients
Recommended ratios of nutrients
Calculating kilojoules
Energy out: Components of energy expenditure and calculating daily
caloric requirements
Thermogenesis
Physical activity
Common body signals of micronutrient deficiencies
Energy expenditure calculations
Nutrition for athletes and the very active
Measurement of energy (calories and kilojoules)
Fitness and physical activity
The sporting diet
Hydration and dehydration
Food and sport
Conversion of fuels in the body
Aerobic exercise and
anaerobic exercise
Energy producing systems in the body
ATP, lactic acid and PC
Fuels: Preferred fuels and body stores
Energy costs of various physical activities
Importance of timing
Protein food and energy
Maintaining fat-free mass/body mass
Timing and quality
Protein diets and fads
Focus point on supplements and ergonomic aids
Aerobic exercise and
anaerobic exercise
^ TOP
Body composition, health and weight loss
Body mass index (BMI)
Body composition and body fat distribution
Waist to hip ratio
Overweight, body shape, diet and health
Cardiovascular disease
Diabetes
Cancer
Importance of timing
Weight control
Protein diets and fads
Theories and causes
What happens in a fat cell
Fat stores in the body
Waist to hip ratio
Common factors that favour lipolysis
Food choices
The psychology of weight loss
Strategies for fat loss
Exercise and fat burning – the when, how and why
Focus Point on menu planning for specific health conditions
Food
safety
Food and bugs
How does food poisoning occur
Food safety
Storing
food and a timeline for refrigerated foods
Cooling and reheating food safely
Cooking frozen foods
Cleanliness
and safety
Additives
Additive
groups and functions
Food
additives and health
Exercise and fat burning – the when, how and why
Pesticides
Organic food
facts
Tips to reduce your exposure
Food and bugs
Nutrition for infants
and children (Written
by Huggies Baby Club Nutritionist and a team of consultants)
Birth to six months
Breastfeeding
Infant formulas for feeding baby
Cooling and reheating food safely
Introducing solids
Fluids in
infancy and childhood
Adverse reactions Rejection of
foods
Dietary
recommendations, growth and development
Nutrients and food
groups in childhood
Carbohydrate: How much
should our children consume?
Dietary fat intake in
children
Problems with low fat
diets in young children
Protein requirements for
the young
Dietary requirements of
fruit, vegetables and legumes
Fluid
Calcium and dairy
Sodium
Birth to six months -
Requirements of iron for children
Anaemia
Development of eating patterns
Influences over eating patterns and eating concerns
The influence of
television
Food finickiness
Suggestions for coping
with food rejection
Development of eating
patterns
The impacts of food
neophobia on children’s health
Health and eating habits
Diet, nutrition and
teeth
Allergies and
intolerances
Nutrition and
behaviour
Overweight, obesity,
dieting and physical activity in childhood
Children and
dieting
The importance of being
active
^ TOP
Nutrition for the
over 50's
The importance of
nutrition in the latter years
The process of ageing
What happens to our
bodies with age?
Nutritional requirements
for older adults
Dietary guidelines for
older Australians
Energy requirements in
older people
Carbohydrates, fibre,
protein, fat,
micronutrients
vitamin D, B6, iron,
calcium
Sodium in the
spotlight
Fluids
Nutritional status of
older adults
Health benefits of
improved nutrition/ health and nutrition
Cardiovascular disease
(CVD); Hypertension
Body mass and physical
activity
Body weight
Physical activity and
exercise for the over 50s
Bone and joint issues; Arthritis;
Osteoporosis
Cancer
Constipation
Eye disease
Immunity
Nutrition and
behaviour
Food safety
Drug nutrient
interactions
Use of dietary
supplements
Meal planning
Ideas on improving meals
and nutrients in meals
Sample Meal Plan
Focus point:
Supplements and your medications
Dietary assessment
Dietary assessment methods - 24-hour recall, diet diaries, frequency questionairres
Using food servings for dietary analysis
Food pyramids and healthy eating The main messages
Attention-deficit
hyperactivity disorder (ADHD)
Making changes Attitudes and behaviour
Self-worth and self-competence
Self-llimiting behaviours Overweight, obesity,
dieting and physical activity in childhood
Reading food labels
Special topics offered also include:
Diet and cancer prevention
How to pick healthy products
Programming sports meal planners
Superfoods and food supplements
Enrol now!
TESTIMONIALS
I can't thank you enough for all of your help and assistance. It has been an absolute pleasure to deal with you and your staff. I will be highly recommending the course and your college to others.
I look forward to receiving the certificate. The course has definitely sparked even more interest in continuing studies in nutrition. Being a Personal Trainer, as well as being gluten intolerant ... you could say that it's close to my heart (or maybe stomach/intestines!).
Thanking you once again,
Melinda Pantelis, VIC
(June 2010)
I have recently had the opportunity of completing your Certificate programs in Diet / Nutrition and Sports Nutrition.
May I say they are both excellent programs. I enrolled to gain basic information in both fields. I found your text, guides, CD Rom, manual and assessments highly professional and practical to use.
Prior to enrolling I was a little concerned about the readability of material in this field being too "scientific" but was pleased to find your material written in an easy to understand form and in a logical sequence. I thought this was critical, particularly for a distance education program.
Both the flexibility and practicality of your programs are to be commended. Well done.
Thank you for the feedback from the programs.
Kind regards,
Graham Kinross, Central Coast, NSW
Compared to many
other courses, I found the material easy to follow and interesting.
The best nutritional course I have completed!
Aine Farrell, Personal
Trainer
I really
enjoyed the format of how the course was set out, also the telephone
support was always helpful and never made you feel that your call was a
trouble. I loved the course and look forward to doing more.
Will recommend your courses, they are really professional and well put
together.
Virginia Fotiadis
I was using this
course as an introduction to further studies in the field of nutrition to
ensure I liked it before committing to a Diploma course which I am now
going to undertake.
Eileen Tighe
The assessment was a
delightful experience. Now I often look at nutrition information on
each food product I buy and it helps me to do sensible comparative
shopping for my kids! Thanks Cadence Health.
Jin Young OH
The course materials
are excellent and a detailed source of information.
Dolly Tan
The course was really
helpful, being a frequent weight trainer and supplement user, it has
helped me understand why we do the things we do!
Lee Hopewell
I enjoyed the course
so much that I have enrolled into a diploma course so I can practice as a
nutritionist.
Pauline Smallwood
This course
covered everything, and the additional resource disc was jammed pack full
of lateral information, also I found the student page really helpful for
research for my assessments at uni, great course!
Jason Ascot, Student
