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Certificate in Diet and Nutrition Correspondence Course
COURSE OUTLINE: Certificate of Diet and Nutrition
An introduction to nutrition and diet
Nutrition and 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
Reading food labels for sugar content
Health effects of complex carbohydrates and dietary fibre
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
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
Minerals: Calcium, Magnesium, Sodium, Potassium, Phosphorus, Sulphur
Functions of these minerals in the body
Trace minerals: deficiency & toxicity.
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
Calculating kilojoules
Energy out: Components of energy expenditure and calculating daily caloric requirements
Nutrition for athletes and the very active (written in conjunction with high profiled sports guru Don Singe)
Fitness and physical activity
The sporting diet
Food and sport
Conversion of fuels in the body
ATP, lactic acid and PC
Carbohydrate requirement
Fats and the sporting diet
Protein food and energy
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
Overweight, body shape, diet and health
Weight control : Theories and causes
What happens in a fat cell
Food choices
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
Food safety
Food additives and health
Intolerance or allergy
Pesticides Tips to reduce your exposure
Organic food facts
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 childhood
Adverse reactions
Dietary recommendations, growth and development
Nutrients and food groups in childhood
Development of eating patterns
Influences over eating patterns
Suggestions for coping with food rejection
Food intolerances and food allergies
Nutrition and behaviour
Overweight, obesity, dieting and physical activity in childhood
Nutrition for the over 50's
The importance of nutrition in the latter years
The process of ageing
Nutritional requirements & status for older adults
Health benefits of improved nutrition/ health and nutrition
Cardiovascular disease (CVD) : Bone and joint issues : Cancer : Constipation : Eye disease
Immunity : The brain and aging
Drug nutrient interactions
Use of dietary supplements
Meal planning
Focus point: Supplements and your medications
Study in your own time and your own pace – no need to give up work!
The course pack includes everything you need, student manual (with details of Cadence Health’s easy access support), text, optional password protected online facilities, extensive CD of resources (including 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 to fit in with your work and lifestyle commitments, and can of course be completed quicker if you dedicate more time.)
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). These are Australian accreditations, but in many cases may be recognised as a New Zealand equivalent. Also recognised by various NZ societies.
Cost: NZ$465
International students are charged NZ$70 shipping.
Find out more: Download a prospectus. Enrol now! If you are ready to enrol, you can pay by visa or mastercard by filling in our order form, pay by Paypal to belinda@absolutehealth.co.nz, or NZ students can pay by bank transfer - send me an email with your name, postal address, phone number, email and I'll send you the bank details.
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