Course Description

Tutor Zenith

Course curriculum

  • 1

    Welcome

    • Welcome

    • Recommended Reading List
  • 2

    Module 1

    • Why Nutrition Is Important

    • Nutrition as Science

    • What Makes A Healthy Diet

    • Understanding Food Labels

    • Understanding Food Labels - Task

    • Recommended Daily Allowances (RDA)

    • Recommended Daily Allowances - Further Reading

    • Superfoods

    • Module 1 Summary
  • 3

    Module 2

    • Module 2 Overview

    • Animation of the Digestive System

    • ​The Anatomy of the Digestive System

    • The Accessory Digestive System

    • The function of the oral cavity

    • The Funtion of the Stomach

    • The Function of the Liver, Gall Bladder and Pancreas

    • The Function of the Small Intestine

    • The Function of the Colon

    • Super foods to Help the Digestive System

    • How to Ferment Veggies

    • How to Make Kefir

    • Module 2 Task

    • Module 2 Summary
  • 4

    Module 3

    • Module 3 Overview

    • Food Groups - Carbohydrates

    • Simple Carbohydrates

    • Complex Carbohydrates

    • Dietary Sources of Carbohydrates

    • Common Problems Associated with Carbohydrates

    • Fibre and Water

    • Carbohydrate Superfoods

    • Module 3 Summary
  • 5

    Module 4

    • Module 4 Overview

    • Food Groups Protein

    • Amino Acids: Essential and Non Essential

    • ​Sources of Protein

    • The Role of Protein in the Diet

    • Module 4 Task

    • Module 4 Further Reading

    • Protein Super foods

    • Module 4 Summary
  • 6

    Module 5

    • Module 5 Overview

    • Food Groups - Fats

    • Saturated Fats

    • Unsaturated Fats

    • Essential Fatty Acids

    • What Are Mono Unsaturated Fats?

    • Dietary Sources of Fats

    • The Role of Fats in the Diet

    • Problems Associated with Saturated and Trans Fats

    • Problems Associated with Saturated and Trans Fats
  • 7

    Module 6

    • Module 6 Overview

    • Nutrition and Adults

    • Common Health Issues For Adults

    • Module 6 Task

    • Module 6 Task 2

    • Dietary Suggestions For Adult Obesity

    • Dietary Suggestions for Adult Depression

    • Module 6 Task 3

    • Dietary Suggestions for Adults with Sleep Problems

    • Nutritional Needs of Women

    • Dietary Advice for Conceiving

    • Dietary Advice for Pregnancy

    • Dietary Advice While Breastfeeding

    • Dietary Advice For PMS

    • Module 6 Task 4

    • Nutritonal Needs for Men

    • Liquid Superfoods

    • Module 6 Task 5
  • 8

    Module 7 Nutrition In Later Years

    • Module 7 Overview

    • Nutritional Care For Older People

    • Common Problems In Later Years

    • Module 7 Task 1

    • Malnutrition In Later Years

    • Common Nutrient Deficiencies In Later Years

    • Digestive Problems In Later Years

    • Mental Agility and Common Disorders

    • Nutritional Advice for Common

    • Superfoods for Later Years

    • Module 7 Summary

  • 9

    Module 8 Nutrition and Weight Loss

    • Module 8 Overview

    • Introduction

    • Mechanics of Weight Loss

    • Mechanics of Weight Loss

    • Calorie Controlled Diets

    • Module 8 Task

    • Glycaemic Index and Low GI Diets

    • Role of Excersize and Fitness

    • Phsycological Issues

    • Superfoods and Weight Loss

    • Module 8 Task 2

    • Module 8 Summary
  • 10

    Module 9 Specialists Diets

    • Module 9 Overview

    • Medical Issues and Ethics

    • Vegetarian Diets

    • Vegetarianism and Disease

    • Vegan Diets

    • Module 9 Task

    • Restricted Diets

    • Organic Diets

    • Superfoods

    • Module 9 Summary
  • 11

    Module 10 Common Health Problems

    • Module 10 Overview

    • Common Digestive Problems

    • Food Allergies and Intolerances

    • Gluten Free Diets

    • Dairy Intolerance

    • Module 10 Task

    • Other Intolerances

    • Diabetic Diets

    • Superfoods To Help Fight Allergies

    • Module 10 Summary

  • 12

    Module 11 Processed Foods

    • What Are Processed Foods

    • Methods of Processing

    • Effects of Cooking and Preservation:
  • 13

    Final Steps

    • Final Assessment