This course consists of the following 15 units as follows:
Unit 1: An Overview of Nutrition
The course begins with an overview of nutrition. The aim of this unit is to provide background knowledge and acquaint the candidate with the terms that will be used throughout the course. The students are introduced to the meaning of nutrition and diet, the classification of nutrients, measurement of the nutritional value of foods, how the food we take in nourishes our body, nutrient deficiencies and the relationship between nutrition, health and disease. The nutritional requirements of all age groups and in certain medical conditions, as well as what a healthy diet comprises of are also explained.
Unit 2: Basics of Nutrition 1
The second unit of the course is the basics of nutrition which provides an in-depth understanding of the micro and macronutrients and the foods they can be obtained from, the classes of food, their importance to the body and their recommended daily allowance (RDA).
Unit 3: Basics of Nutrition 2
Extended knowledge on the basics of nutrition is explained in the third unit. Here, it is established that nutritional needs vary among individuals depending on their age, lifestyle and health condition. The role of nutrition in the development of an individual and in management of diseases and illnesses is highlighted.
Unit 4: Digestion and Detoxification
The fourth unit of the course is about metabolism of the food we ingest. It includes description of the alimentary canal, chemical and mechanical processes through the alimentary canal which enable absorption of the nutrients for use in the body and how to get rid of toxins from unwanted food substances.
Unit 5: Eating Disorders
The fifth unit of the course describes illnesses characterised by abnormal eating habits, the causes, symptoms, risk factors and treatment.
Unit 6: Balancing the Diet
The sixth unit of the course instills a deeper understanding of what a healthy diet comprises of and how to combine the classes of food in the right proportions to obtain a healthy diet. This will be exemplified with common foods, however, you can always research on other kinds of food in your locality to know which class they belong and the require daily intake to fit a particular diet plan.
Unit 7: Principles of Healthy Eating
The seventh unit discusses the principles of healthy eating habits, rules and parameters to consider when setting up a feeding plan.
Unit 8: Nutrition and the Immune System
This unit avails an understanding of what the immune system is and relationship between nutrition and the immune system is established. Nutrition is a crucial determinant of immune functions and malnutrition is a common cause of immunodeficiency diseases. Foods and the nutrients they contain which boost the immune system are listed.
Unit 9: Diet and Disease
The ninth unit of this course explains the role of diet in the onset, management or treatment of disease conditions. It describes the nutritional needs (with reasons) and required dietary intake for individuals with certain medical conditions at each stage of illness.
Unit 10: Women’s Health
The tenth unit of this course focuses on the nutritional spectrum of a certain group of people – women – in their transition from childhood to childbearing years to menopause. It extends to nutritional management of diseases peculiar to women.
Unit 11: Nutritional Requirement for Different People
The eleventh unit of the course discusses in detail the nutritional requirement of different people at different stages of their lives from the neonates to the aged, the sick, the convalescent, the sedentary and active workers.
Unit 12: Weight Control Management
In the twelfth unit, weight and obesity are defined and the connection between weight and food intake is explained. This unit focuses on what a healthy weight is, how to maintain a healthy weight and how to determine obesity using measures like the Body Mass Index (BMI).
Unit 13: Weight Loss Management
This course delivers a variety of harmless and effective weight loss strategies and how to manage the process mentally, to avoid malnutrition, eating disorders or illnesses.
Unit 14: Anti-ageing Formulas
This unit of the course is for the “forever young” team. It highlights certain foods which contain antioxidants that slow down the aging process and nutrient supplements with their daily requirement.
Unit 15: The Role of a Nutritionist
The course is brought to an end by defining a nutritionist and highlighting your roles as a nutritionist in the last unit. The students are also taken through career advancement and opportunities in the field of nutrition.
