Certificate In Nutritional Counselling

What You Will Do In This Course

-Distinguish between nutrition terms including: food, nutrition and diet.

-Distinguish between characteristics of all major food groups, including chemistry and foods which are a good source.

-Explain the significance of the major food groups, including: Carbohydrates, Proteins, Fats, Minerals, Vitamins.

-Label on unlabelled illustrations, parts of the digestive system.

-Explain the function of different parts of the digestive system.

-Distinguish between digestion and absorption of food.

-Explain the different layers of the digestive tract, including: mucosa, submucosa, muscularis, serosa.

-Explain 3 different physiological processes involved in absorption

-Explain how different hormones control the digestive process, including: gastri, gastric inhibitory peptide, secretin, cholecystokinin.

-Explain the action of three different digestive enzymes.

-Describe how the intake of different types of food may affect metabolic rate.

-List foods which are a common sources of carbohydrate.

-Explain three factors which affect the bodies demand for carbohydrate.

-List foods which are a common source of fats.

-Distinguish between saturated and unsaturated fats in the diet of a specific person.

-Develop a set of guidelines to determining appropriate fat intake, in accordance with an individuals specific requirements.

-Explain the role of protein in the body, including examples of two physiological processes involving protein.

-Explain the role of ten different minerals in the body.

-Explain the role of water in the body, for five different physiological processes.

-List factors which affect the bodies requirement for water.

-Describe three different techniques used by health practitioners for determining food/nutrition disorders

What You Will Do In This Course

-Distinguish between nutrition terms including: food, nutrition and diet.

-Distinguish between characteristics of all major food groups, including chemistry and foods which are a good source.

-Explain the significance of the major food groups, including: Carbohydrates, Proteins, Fats, Minerals, Vitamins.

-Label on unlabelled illustrations, parts of the digestive system.

-Explain the function of different parts of the digestive system.

-Distinguish between digestion and absorption of food.

-Explain the different layers of the digestive tract, including: mucosa, submucosa, muscularis, serosa.

-Explain 3 different physiological processes involved in absorption

-Explain how different hormones control the digestive process, including: gastri, gastric inhibitory peptide, secretin, cholecystokinin.

-Explain the action of three different digestive enzymes.

-Describe how the intake of different types of food may affect metabolic rate.

-List foods which are a common sources of carbohydrate.

-Explain three factors which affect the bodies demand for carbohydrate.

-List foods which are a common source of fats.

-Distinguish between saturated and unsaturated fats in the diet of a specific person.

-Develop a set of guidelines to determining appropriate fat intake, in accordance with an individuals specific requirements.

-Explain the role of protein in the body, including examples of two physiological processes involving protein.

-Explain the role of ten different minerals in the body.

-Explain the role of water in the body, for five different physiological processes.

-List factors which affect the bodies requirement for water.

-Describe three different techniques used by health practitioners for determining food/nutrition disorders

Guide Price: 1157


Wakefield
Outwood
Delivery: Distance
Category: Health & Medical »

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