Why Study this Human Nutrition Well-Balanced Diet Course?
If you want to learn more about human nutrition or if you want to prepare a well-balanced diet, this online human nutrition well-balanced diet course is that and more!
This course will give you the needed theoretical and practical knowledge and skills needed in order to understand the human nutrition and the different ways to maintain a healthy body. Such as the different nutrition values found on food, how food processing affects nutrition, the different types of vitamins and minerals, how to plan a balanced diet, the way to time meals depending on one’s needs, and more.
Home Study Human Nutrition Course
This course covers the elements of vitamins and minerals and teaches you how to develop a well balanced diet. It can be taken alone or to build on the information learned in Nutrition I.
Course Outline:
There are 8 lessons in this course:
Cooking and it’s Effect on Food and Nutrition
The Nutritive Value of Food after Cooking
Meat and Poultry
Fish
Plant Foods – fruits, vegetables, cereals, pulses
How different methods of cooking and processing effects nutrients in food
Baking
Blanching
Braising
Grilling
Poaching and Boiling
Pressure Cooking
Roasting
Sautéing
Steaming
Preparing and Cooking Vegetables and nutrient loss management
The benefits of cooked food
Preserving the nutrition in food
Key points for preserving different vitamins
Set task
Assignment
Food Processing and Nutrition
Introduction
Canning and pasteurisation
Homogenisation and pasteurisation of milk
Milling and grain processing
Flours
How processing affects dietary carbohydrate and fiber
Effect of wet-heat treatments
Why do simple carbohydrates leech when wet-heat treated
Effect of food processing on starch and cellulose
Fiber in processed flour
Freezing
Dehydration
Effect of soils and fertilisers on food nutritive qualities
Food additives
Preservatives –salting, pickling, curing, smoking etc.
Food allergies
Flavouring agents
Additives to enhance colour and appearance
Sweetening agents
Emulsifying agents and stabilisers
Anti caking agents and humectants
Set task
Assignment
Recommended Daily Intakes of Nutrients
Recommended daily intake
Adequate intake
Tolerable Upper limits
Estimated average requirement
Macronutrient intakes
RDI for Energy and Protein
Fats
AI for Fluids or water
AI and TUL for dietary fibre
Requirements for vitamins
Requirements for Minerals
Set task
Assignment
Vitamins
Hypervitaminosis and hypovitaminosis
Fat soluble vitamins
Vitamin A –role, sources, deficiency, toxicity, etc.
Vitamin D –overview, sources, deficiency, toxicity, etc.
Why Study this Human Nutrition Well-Balanced Diet Course?
If you want to learn more about human nutrition or if you want to prepare a well-balanced diet, this online human nutrition well-balanced diet course is that and more!
This course will give you the needed theoretical and practical knowledge and skills needed in order to understand the human nutrition and the different ways to maintain a healthy body. Such as the different nutrition values found on food, how food processing affects nutrition, the different types of vitamins and minerals, how to plan a balanced diet, the way to time meals depending on one’s needs, and more.
Home Study Human Nutrition Course
This course covers the elements of vitamins and minerals and teaches you how to develop a well balanced diet. It can be taken alone or to build on the information learned in Nutrition I.
Course Outline:
There are 8 lessons in this course:
Cooking and it’s Effect on Food and Nutrition
The Nutritive Value of Food after Cooking
Meat and Poultry
Fish
Plant Foods – fruits, vegetables, cereals, pulses
How different methods of cooking and processing effects nutrients in food
Baking
Blanching
Braising
Grilling
Poaching and Boiling
Pressure Cooking
Roasting
Sautéing
Steaming
Preparing and Cooking Vegetables and nutrient loss management
The benefits of cooked food
Preserving the nutrition in food
Key points for preserving different vitamins
Set task
Assignment
Food Processing and Nutrition
Introduction
Canning and pasteurisation
Homogenisation and pasteurisation of milk
Milling and grain processing
Flours
How processing affects dietary carbohydrate and fiber
Effect of wet-heat treatments
Why do simple carbohydrates leech when wet-heat treated
Effect of food processing on starch and cellulose
Fiber in processed flour
Freezing
Dehydration
Effect of soils and fertilisers on food nutritive qualities
Food additives
Preservatives –salting, pickling, curing, smoking etc.
Food allergies
Flavouring agents
Additives to enhance colour and appearance
Sweetening agents
Emulsifying agents and stabilisers
Anti caking agents and humectants
Set task
Assignment
Recommended Daily Intakes of Nutrients
Recommended daily intake
Adequate intake
Tolerable Upper limits
Estimated average requirement
Macronutrient intakes
RDI for Energy and Protein
Fats
AI for Fluids or water
AI and TUL for dietary fibre
Requirements for vitamins
Requirements for Minerals
Set task
Assignment
Vitamins
Hypervitaminosis and hypovitaminosis
Fat soluble vitamins
Vitamin A –role, sources, deficiency, toxicity, etc.
Vitamin D –overview, sources, deficiency, toxicity, etc.
