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Why choose our course over others? Simple! Unlike many other courses ours are written and devised by some of Australia's leading nutrition, health, sporting and education experts, all with a proven history in their fields. You learn from the best in the industry and receive benefits from our strong industry affiliations with companies such as Sanitarium, Huggies, Parents Centre NZ, the Sea Eagles and dozens of education centres around Australia and New Zealand. Ideal for personal or professional use, you are not likely to find a course as comprehensive as this one. Excellent as an insight into the science of nutrition, especially if you are considering studying at a tertiary level.
Your course pack includes everything you need, student manual (with details of our easy access support), text, optional password protected online facilities, extensive CD of resources (including our nutrition tip sheets), additional nutrition booklets and manuals plus a module by module study guide to help you pace yourself through the course.
Duration: 30 hours of study (2 hours per week over 15 weeks - flexible)
Accreditation: 30* CPE points from ATMS, Nationally Accredited by Fitness Australia for 15 CEC points, 18 CPE points from NHAA and may be eligible for PME points (AAMT)
Assessment: Open-book with a optional section for diet diary case study. Specific to this course, this diet diary optional question is your opportunity to have your diet checked by a professional nutritionist or to test your skills dietary assessment skills..
Corporate packages available |
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$340 Australian residents only
New Zealand residents enrol via Absolute Health
International student enrolment or Download an application
DETAILED COURSE OUTLINE: 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 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 Health effects of simple sugars 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 Recommended intakes of protein 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 Deficiency of dietary fats Focus Point on dietary fat and cholesterol
Vitamins Recommended Daily Intakes (RDIs) Vitamins – an overview The water-soluble vitamins - B group vitamins and vitamin C The fat-soluble vitamins - A and beta-carotene, D, E and K Focus point on antioxidants and free radicals
Water and minerals Water and the major minerals Water intake and outputWater requirements Dehydration - Fluid and electrolyte balance Minerals Calcium Functions of calcium in the body Factors influencing calcium absorption Dietary sources of calcium Magnesium Functions of magnesium in the body 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 Zinc Functions of zinc in the body Dietary sources of zinc Common body signals of micronutrient deficiencies Focus Point on nutritional supplements
Energy balance (calories and kilojoules) Measurement of energy (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 Components of energy expenditure Thermogenesis Physical activity Energy costs of various physical activities Energy expenditure calculations
Nutrition for athletes and the very active (written in conjunction with high profiled sports guru Don Singe) 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 Carbohydrate requirement Importance of timing Fats and the sporting diet Protein food and energy Maintaining fat-free mass/body mass Timing and quality Protein diets and fads Focus point on supplements and ergonomic aids Creatine supplementation in sport, caffeine, bicarbonate, amino acids
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 Reduced fertility Weight control What works? Theories and causes What happens in a fat cell Fat stores in the body Insulin’s influence on fat storage 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 Intolerance or allergy Pesticides Organic food facts Tips to reduce your exposure
Nutrition for infants and children (Written by Huggies Nutritionist and a team of consultants) Birth to six months Breastfeeding Infant formulas for feeding baby The importance of iron for infants Weaning Introducing solids Fluids in infancy and childhoodAdverse reactionsRejection of foodsDietary 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 Iron Requirements of iron for children Anaemia Development of eating patterns Influences over eating patterns and eating concerns The influence of parents The influence of television Food finickiness Causes of food fussiness Suggestions for coping with food rejection Picky eaters and food neophobia The impacts of food neophobia on children’s health Health and eating habits Diet, nutrition and teeth Allergies and intolerances Food intolerances and food allergies Nutrition and behaviour Attention-deficit hyperactivity disorder (ADHD) Overweight, obesity, dieting and physical activity in childhood The role of ‘extra foods’ Children and dieting The importance of being active
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 Australian 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 The brain and aging 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
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