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
Further Details
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
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| Delivery: | Distance |
| Category: | Health & Medical |
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