Course description
In this course, you will learn about the relationship between food, human nutrition and health, the digestion and absorption of food, and recommended dietary allowances. The various classes of nutrient as well as the functions and diverse food sources of these nutrients will be covered. Also, you will learn about the factors that influence energy needs in the body, and the components of energy requirements. Furthermore, the course will highlight the basal metabolic rate (BMR), energy balance, and the functions of major and trace minerals.
This course will also teach you about water as an essential nutrient, and the balanced diet and food groups we have. The course will highlight how to select an adequate diet while teaching about food science and hygiene. Lastly, the course will examine the causes, symptoms and dietary requirements for diseases affecting the intestines, liver, gall bladder, heart and blood vessels, and kidney, before proceeding to look at stress, burns and surgery.
This course will be of great interest to all learners who would like to work in the areas of diet and nutrition, and to all learners who plan to work in dietetics or in healthcare. Start this course today and learn all the information you need about nutrition, therapeutics and health.
Upcoming start dates
Training content
Introduction to Nutrition and Health
Description: In this module, you will be introduced to a detailed understanding of the relationship between food, nutrition and health, and digestion and absorption of food. You will also be introduced to how nutrients can be utilized in the body, and some of the recommended dietary allowances to live healthily.
- Learning Outcomes
- Relationship Between Food, Nutrition and Health
- Digestion, Absorption and Utilization of Nutrients
- Recommended Dietary Allowances
- Lesson Summary
Nutrients and Their Role I
Description: In this module, you will be introduced to a detailed explanation of the various classes of nutrients, and the classification of carbohydrates as well as the types of dietary fiber. You will also be introduced to the causes of constipation, essential amino acids and also the types and health significance of protein along with saturated and unsaturated fats.
- Learning Outcomes
- Carbohydrate
- Fiber
- Protein
- Fat
- Lesson Summary
Nutrients and Their Role II
Description: In this module, you will be introduced to factors influencing energy needs, the roles of macronutrients in providing energy, lipids as well as units of energy and components of energy requirements. You will also be introduced to basal metabolic rate (BMR), energy balance, benefits of vitamins, and also dietary sources of some vitamins.
- Learning Outcomes
- Energy
- Fat Soluble Vitamins
- Water Soluble Vitamins
- Lesson Summary
Nutrients and Their Role III
Description: In this module, you will be introduced to the functions of major minerals, sources and functions of calcium, magnesium and sodium. You will also be introduced to the functions of trace minerals in the body as well as the dietary sources and individual functions of these trace minerals.
- Learning Outcomes
- Major Minerals
- Trace Minerals
- Lesson Summary
Diploma in Nutrition, Therapeutics and Health - First Assessment
Description: You need to score 80% or more to pass.
- Assessment: Diploma in Nutrition, Therapeutics and Health - First Assessment
Meal Planning
Description: In this module, you will be introduced to water as an essential nutrient and its functions, daily water losses as well as some nutritional disorders like protein-energy malnutrition, kwashiorkor, and marasmus. You will also be introduced to balanced diet and food groups, selecting adequate diet, meal planning, and aspects that affect food selection.
- Learning Outcomes
- Water
- Nutritional Disorders
- Balanced Diet and Food Groups
- Food Guide for Selecting Adequate Diet, Practical Aspects of Food Selection
- Meal Planning
- Other Aspects Affecting Food Selection
- Lesson Summary
Sanitation and Therapeutic Nutrition
Description: In this module, you will be introduced to food sanitation and hygiene, the purification and filtration of water, the therapeutic adaptation of a normal diet as well as some modifications of a normal diet. You will also be introduced to the basis of a therapeutic diet, the principles of a therapeutic diet, and some diet that help during fevers and lung diseases.
- Learning Outcomes
- Food Sanitation and Hygiene
- Water Purification
- Therapeutic Adaptation of Normal Diet
- Principles of Therapeutic Diet
- Diet During Fevers
- Diet in Lung Disease
- Lesson Summary
Therapeutic Nutrition I
Description: In this module, you will be introduced to the dietary requirements needed to treat diseases affecting the intestines, liver, gall bladder, and treating diarrhoea. You will also be introduced to dietary requirements for diabetic patients as well as the dietary requirements for diseases affecting the heart and blood vessels.
- Learning Outcomes
- Diet in GI Disorder - Constipation
- Diet During Diarrhoea
- Diet in Liver Disorders
- Diseases of Gall Bladder
- Diet in Diabetes
- Diseases of Heart and Blood Vessels
- Lesson Summary
Therapeutic Nutrition II
Description: In this module, you will be introduced to the stages of myocardial infarction, congestive heart failure, acute and chronic kidney failure as well as the dietary requirements needed to treat these diseases. You will also be introduced to benign and malignant cancer development, the degrees of burn, kinds of stress and diet for before and after surgery.
- Learning Outcomes
- Diet in Myocardial Infarction
- Diet in Kidney Disorders
- Diet in Renal Failure
- Diet in Cancer
- Diet in Metabolic Disorders
- Diet in Stress, Burns and Surgery
- Lesson Summary
Diploma in Nutrition, Therapeutics and Health - Second Assessment
Description: You need to score 80% or more to pass.
- Assessment: Diploma in Nutrition, Therapeutics and Health - Second Assessment
Course assessment
- Assessment: Diploma in Nutrition, Therapeutics and Health - Course Assessment
Certification / Credits
Having completed this course, you should be able to:
- Identify the relationship between food, nutrition and health
- Discuss the different classes of nutrients needed by the body and digestion
- Explain recommended dietary allowance and importance to the body
- Examine the three macronutrients needed by the body; carbohydrates, proteins and lipids
- Identify the units of energy and energy requirements of an individual
- Discuss the seven major minerals and the nine trace minerals
- Explain the concept of balanced diet and various food groups
- Identify an appropriate guide for selecting adequate diet, food selection and meal planning
- Discuss food sanitation, hygiene and items needing particular attention
- Explain the therapeutic adaptation or modification of a normal diet
- Discuss the symptoms, causes and dietary treatment of various diseases
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