This distance learning and online Nutrition Course provides useful and practical knowledge as a foundation into nutrition. It explains the basic principles of nutrition and gives up to date guidance on it's application.
Carbohydrates part 1 (14 mins)
Carbohydrates part 2 (14 mins)
Fats part 1 (10 mins)
Fats part 2 (10 mins)
Fats part 3 (10 mins)
Fats part 4 (14 mins)
Proteins (18 mins)
Total 90 mins
Electrolytes part 1 (12 mins)
Electrolytes part 2 (6 mins)
Microminerals part 1 (10 mins)
Microminerals part 2 (13 mins)
Vitamins (15 mins)
Water part 1 (10 mins)
Water part 2 (11 mins)
Total 77 mins
Nutrition and Health part 1 (17 mins)
Nutrition and Health part 2 (7 mins)
Nutrition and Health part 3 (14 mins)
Nutrition and Health part 4 (8 mins)
Nutrition and Health part 5 (15 mins)
Nutrition and Health part 6 (14 mins)
Nutrition and Health part 7 (12 mins)
Nutrition and Health part 8 (8 mins)
Total 105 mins
Introduction to nutrition
Minerals & Vitamins
Water and the macrominerals
Calcium & magnesium
Elimination, bowel flora and health
Vegetarian and vegan diets
Allergies, chemical residues and additives
Vitamin and mineral supplementation
The composition of a healthy diet
Below is an outline of the syllabus - just a taster of what’s in our Nutrition course – it’s so packed full of goodness that we just had to share it with you.
Full contents with learning outcomes:
Unit 1 – the macronutrients
Carbohydrate is perhaps the most vital of the three macronutrients as a regular and consistent part of our diet, as it is our main and most readily available source of energy. Your body breaks down carbohydrates, or ‘carbs’, into fuel for use by your cells and muscles - that's why eating a moderate amount of carbohydrates is necessary for most people.
Good sources of soluble fiber include: bran, oatmeal, beans and legumes, peas, carrots, sweet potatoes, rice bran, barley, citrus fruits.
Fat is the major medium for storing energy in the body. In addition to providing an energy store, your layers of fats also act as a layer of insulation. Fat also has a crucial role to play in providing the raw material for many essential body chemicals, including hormones and bile acids.
Monounsaturated fats are found in olives, olive oil, groundnut oil, nuts, and avocados. Good sources of polyunsaturated fats are oily fish (for example mackerel, salmon, trout, herring and sardines) and soft polyunsaturated spreads.
Besides carbohydrates and fat, your body requires protein, a nutrient consisting of essential and nonessential amino acids, for good health. There are 13 non-essential amino acids that your body manufactures which aren't available from food. For the body to process protein in a good way, the foods that you eat need to contain the nine essential amino acids that are obtainable only from dietary sources.
Good low- or nonfat sources of protein include: beef, poultry, pork and lamb, fish and shellfish, dairy products, including cottage cheese, cheese, yogurt and milk, eggs, egg whites.
Unit 2 – minerals and vitamins
One nutrition writer has commented on water in the following terms:
“Drinking enough contaminant-free water is likely to be our most significant nutritional health factor.”
Water is so vital because it is involved in almost every body function, circulation, digestion, absorption and elimination of wastes to name but a few.
Calcium is present in such quantity in the body because of its crucial role in the structure of bone (a phosphate of calcium). This accounts for 98% of calcium. The remaining 2% has crucial roles in the regulation of heartbeat, the contraction of muscle and the nerve functions.
The major source of calcium that is universally promoted today is dairy produce, and this is obviously a reliable source. Other excellent sources are: leaf vegetables, red cabbage, parsley, spinach, spring greens, watercress, turnips, oysters and winkles.
Magnesium has a considerably lower presence in the body (0.5% o of body weight) than calcium, since it has a much lower presence in the bone. Its importance in the body is nonetheless as crucial as that of calcium. Magnesium is a vital co-factor in several hundred different enzyme reactions, and its major presence inside the cells helps tissue cleansing and energy generation.
The major source of magnesium is in cereals, nuts, pulses, seafood and meat.
The microminerals are the “little” minerals that you need to keep you healthy. Also called trace elements these include iron, zinc, copper, manganese, iodine, molybdenum, chromium, and selenium. Your body needs very small amounts (generally less than 100mg/day) to keep healthy.
Iron is found in fresh (non citrus) fruits, nuts and cereals; zinc is found in fruits; copper is found in vegetables, cereals and fish; manganese is found in meat and fish; iodine is found in most other food; molybdenum is found in wheat and milk; chromium is found in fruits and pulses; selenium is found in milk, vegetables and fruit.
Vitamins are organic compounds that are play a vital role in helping to maintain regular body functions, such as reproduction, growth and cell repair. Unfortunately your body cannot produce its own vitamins so obtaining them from a healthy diet is essential.
Listed here are some of the better known vitamins and the foods that are good sources of them: vitamin A is found in fish liver oil, butter, carrots, green vegetables; vitamin B1 (Thiamine) is found in wheat and rice germ, legumes and yeast; vitamin B2 (Riboflavin) is found in offal and yeast, grains and pulses, green vegetables, dairy products and meat; vitamin B3 (Niacin) is found in yeast, offal, meat and fish; Folic acid is found in all fresh leafy vegetables, sprouted legumes and fruits; vitamin C is found in citrus fruits, leafy vegetables, sprouted grains.
Unit 3 – nutrition and health
elimination, bowel flora and bowel health
Above is shown a picture of some bowel flora. Before the advent of antibiotics there was a strong belief that many disease conditions started in the colon as a result of toxic conditions there, this was known as “autointoxication”. The idea never entirely faded out, however, particularly among naturopathic practitioners, and now it has a new name: “leaky gut syndrome”.
‘detox’, vegetarian and vegan diets and food combining
‘Detox’ has become such a buzzword in recent years. On this course you can gain an understanding of the facts behind the myths. At the end of this study period you will have an appreciation of the issues involved in fasting and special diets for detoxifying the body. Also you get an understanding of: the issues involved in vegetarian and vegan diets; food combining and its perceived benefits.
allergies, chemical residues and additives
‘Allergies’ is another area of growing concern with many people wondering what they are, where they come from and what they can do about them? Our nutrition course will give you an appreciation of the main dietary contributions to allergies, how allergies are thought to work, and how best to address them from a dietary point of view. Also covered in the course are: the major sources of chemical residues and additives in our foods; the nature of the additives expressed as “E numbers”; and the possible benefits of organic foods.
mineral and vitamin supplementation
There is a growing interest in mineral and vitamin supplements in the present day. Find out for yourself about the issues involved in mineral, vitamin and other nutrient supplementation. Each individual will have different requirements, abilities to absorb and susceptibilities to large doses, so what works for one person may not work for another. Explore the subject more in the course.
dieting for weight loss
Dieting and weight loss are never far from people’s thoughts these days. What is it that constitutes a balanced and healthy approach to dieting and weight loss? At the end of this study period you should be able to have a working knowledge of the various contributory factors to weight gain and loss, and some of the strategies used to regulate body weight.
composition of a healthy diet
A good appreciation of the basic components of a diet that supplies all the necessary nutrients is vital to maintaining good health. There are seven food groups that are essential for a healthy and balanced diet. Here is summary for you:
1) Grains - they represent the largest quantity in your meal, being the main contributor of carbohydrate. Grains also contribute the major proportion of dietary fibre to the diet, as well as significant levels of minerals and B vitamins, all of which can be greatly depleted by refining.
2) Vegetables – the main contributor of vitamins and minerals in your diet, as well as significant amounts of protein, carbohydrate and fibre, and some high quality water.
3) Legumes – the main contributor of protein in your diet. They provide the best range of amino acids which when combined with the more limited amino acids in the grains, provides a complete range of essential amino acids.
4) Meat, eggs, fish, dairy, fermented and bacterial cultured products – this is a somewhat cumbersome group, since for a meat eater it represents a large amount of high quality protein and high levels of saturated fat in addition to the subtler micronutrient vitamin B12, and the live cultures present in, for instance, yoghurt and miso.
If you are a vegetarian there is a distinct shortfall in fat consumption within these groups, and a sixth group should be created entitled “Oils and fats”.
5) Raw food – the principle benefit of raw food is its “vitality”. This encapsulates many qualities. Vitamins have not been destroyed in cooking, friendly live bacteria are intact, the plant fibre is at its highest and the water in the plant is at its most healthy.
6) Oils and fats – Other than their function as energy store, insulator and hormone replacer, fats and oils contribute the fat soluble vitamins A and E as well as the essential fatty acids which have a crucial function in blood far regulation and immune function.
7) Water – Like oils and fats, water is perhaps not what you would normally consider as a “food group” but is nonetheless a vital component of a healthy diet.
Key Learning Outcomes
At the end of this nutrition course you will be able to:
- Understand the structure, function and balance of macronutrients in the diet.
- Understand how the balance of macronutrients in the diet can affect health.
- Understand the role and importance of dietary minerals and vitamins.
- Understand the health impacts of dietary vitamins and minerals and the pros and cons of supplementation.
- Understand topical issues in nutrition, diet and health.
- Understand the composition of a healthy diet and individual needs.
- Understand the dietary contributions to allergies and additives.
- Understand naturopathic philosophy and its principles.
- Understand named diseases and nutritional protocols.