Human Nutrition III
Understanding food intolerances has become an important aspect in managing health. Consumption of food that is not suited to the individual can lead to discomfort, disease, and in extreme cases death. Many people react to foods adversely. This can be as mild as a sensitivity that results in discomfort, or a severe allergy that can result in death.
Food has a huge impact on health.
Understanding food intolerances has become an important aspect in managing health. Consumption of food that is not suited to the individual can lead to discomfort, disease, and in extreme cases death. Many people react to foods adversely. This can be as mild as a sensitivity that results in discomfort, or a severe allergy that can result in death.
Understand and manage food intolerences
This course develops understanding about food intolerances and other diseases related to nutrition.
Detoxification is another important health factor in the modern world, where we are bombarded by toxins from our food, our environment, our skin care products and more. This course teaches the student about detoxification, and what to do when the system is overloaded with toxins.
See below for more information about what is covered in this course.
This course builds on knowledge from human nutrition I and II, but also works as a stand alone course.
Suitable for:
- Someone wishing to learn more about managing food intolerances for themselves or their loved ones.
- Health professionals looking to increase their knowledge in this area
- Students wishing to work in the Nutrition industr
Lesson Structure
There are 8 lessons in this course:
- Nutrient Imbalance and Disease
- Dental Problems
- Fibre and Bowel Diseases
- Different Ways of Eating
- Food Toxicity: Sensitivity
- Food Toxicity: Toxicity
- Detoxification/Body Cleansing
- Consulting/Giving Advice
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
Aims
- Explain different food related health problems.
- Determine the effect which different physical methods of food intake, can have upon health, including time and order of eating, and chewing.
- Manage food sensitivity problems.
- Implement procedures to avoid food poisoning.
- List food related factors which can have a negative influence on health.
- Distinguish between characteristics of the diets of two healthy people with diets of unhealthy people, studied by the learner.
- Differentiate between dietary and other affects, on the health of a specific individual.
- Explain the significance of cholesterol to health of a specific demographic group.
- Explain the significance of diet to cancer in a specified demographic group.
- Compare differences in physiological responses to different patterns of eating, including: *The order in which different types of food are eaten; * The time of day when different types of food are eaten; *The degree to which different types of foods are chewed; *The speed of swallowing; *The amount of time between eating different food types.
- Explain food combining principles, in a diet designed to optimise food combining principles.
- Plan a dietary timetable which optimises the ability of a typical person on a specified budget, to digest and assimilate food.
- Formulate a nutritionally balanced vegetarian diet.
- Formulate a diet compatible with a person's level of physical activity.
- Manage fibre in the diet.
- Manage diet to optimise dental health.
- Recommend a safe method of detoxification.
- Recommend a nutritional program to a client in a proper and responsible manner
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