Nutritional Foundation of Disease (Human Nutrition III) BRE302 Course Online
Nutrition and Disease Home Study Course
This course deals with the management of foods to optimize health as well as covering different ways of eating, food toxicity, and detoxification. Can stand alone as well as building on Nutrition I and II.
Why Study this Nutritional Foundation of Disease Course?
If you’re interested in learning how to maintain one’s nutritional health, and in the process have the skills to give advice, this course is exactly that and much more! This online nutritional foundation of disease course will teach you all the foundations needed in order for you to earn the knowledge needed to maintain a state of good health, such as the health problems related to food, the different types of diet, the different methods to detoxify, and more.
Course Outline:
There are 8 lessons in this course:
Nutrient Imbalance and Disease
Food risk factors
What disease is impacted by what nutrient issues
Important nutrients often lacking in some diets
Iodine
Potassium
Magnesium
Calcium
Iron
Fats, lipids and cholesterol
Cholesterol
Fats -saturated, monosaturated, polyunsaturated
Low salt or low sodium diets
Sugars -components of different sweeteners
Heart disease and diet
Fats and heart disease
Triglycerides and heart disease
Heart affects of Cholesterol, sugar, salt, alcohol, carbohydrates, fish, etc
Special considerations for pregnant and nursing women
Special Project -a problem based learning project where you will investigate the relationship between nutrition an a particular disease (eg. Celiac disease, Osteoporosis or Diabetes).
Dental Problems
Tooth structure
Anatomy of teeth
Nutrition and dental health
Fluoride intake
Who needs fluoride
Foods that supply fluoride
Calcium intake
The decay process
Preventing plaque
Nursing bottle syndrome
Preventing dental problems
Reasons to prevent tooth decay
Causes of tooth decay
Dental hygiene
Homemade toothpastes and mouth washes
Fibre and Diseases of the Bowel
Understanding fibre
How fibre works in the body
Fibre in food -soluble and insoluble
Health and dietary fibre
Resistant starch
How the digestive system works
Conditions linked to low fibre diets
Fibre and managing blood cholesterol
Fibre and diabetes
Fibre and weight control
Increase your fibre
Bowel checks
Different ways of Eating
How we eat is important
Compatibility of ingredients
Vegetarian, vegan and alternate diets
Health considerations with not eating animal products
Sourcing organic, vegetarian and vegan foods
Alternative diets for young children
Diet during pregnancy
Food Toxicities and Sensitivities
Allergies and sensitivities
Differences between sensitivity, allergy, anaphylaxis and intolerance
Allergies -common allergens, likely symptoms
Natural toxins in foods
Increase in rates of allergies
Inheritance of allergies and intolerances
Food allergy symptoms
Anaphylaxis -causes, symptoms, treatment
Causes of common food allergies and food intolerances
Diagnosing and dealing with food sensitivities
Avoiding the food
Preventing food allergy in children
Food laws and labels
Special medical considerations
Food Toxicity and Poisoning
Causes of food poisoning
Bacterial food poisoning causes, types of bacteria, prevention
Bacillus cerus poisoning
Campylobacter
Campylobacter jejuni
Clostridium perfringens
Clostridium botulinum
Enteropathogenic Escherichia coli
Listeria spp.
Salmonella spp.
Staphylococcus aureus
Vibrio parahaemolyticus
Yersinia enterocolitica
Treating bacterial poisoning
Contamination from cooking -aluminium, copper, cooking source, wood preservatives.
Contamination from food processing -eg. cleaning chemicals
Effects of food preparation on nutrition -problems caused by cooking
This course deals with the management of foods to optimize health as well as covering different ways of eating, food toxicity, and detoxification. Can stand alone as well as building on Nutrition I and II.
Why Study this Nutritional Foundation of Disease Course?
If you’re interested in learning how to maintain one’s nutritional health, and in the process have the skills to give advice, this course is exactly that and much more! This online nutritional foundation of disease course will teach you all the foundations needed in order for you to earn the knowledge needed to maintain a state of good health, such as the health problems related to food, the different types of diet, the different methods to detoxify, and more.
Course Outline:
There are 8 lessons in this course:
Nutrient Imbalance and Disease
Food risk factors
What disease is impacted by what nutrient issues
Important nutrients often lacking in some diets
Iodine
Potassium
Magnesium
Calcium
Iron
Fats, lipids and cholesterol
Cholesterol
Fats -saturated, monosaturated, polyunsaturated
Low salt or low sodium diets
Sugars -components of different sweeteners
Heart disease and diet
Fats and heart disease
Triglycerides and heart disease
Heart affects of Cholesterol, sugar, salt, alcohol, carbohydrates, fish, etc
Special considerations for pregnant and nursing women
Special Project -a problem based learning project where you will investigate the relationship between nutrition an a particular disease (eg. Celiac disease, Osteoporosis or Diabetes).
Dental Problems
Tooth structure
Anatomy of teeth
Nutrition and dental health
Fluoride intake
Who needs fluoride
Foods that supply fluoride
Calcium intake
The decay process
Preventing plaque
Nursing bottle syndrome
Preventing dental problems
Reasons to prevent tooth decay
Causes of tooth decay
Dental hygiene
Homemade toothpastes and mouth washes
Fibre and Diseases of the Bowel
Understanding fibre
How fibre works in the body
Fibre in food -soluble and insoluble
Health and dietary fibre
Resistant starch
How the digestive system works
Conditions linked to low fibre diets
Fibre and managing blood cholesterol
Fibre and diabetes
Fibre and weight control
Increase your fibre
Bowel checks
Different ways of Eating
How we eat is important
Compatibility of ingredients
Vegetarian, vegan and alternate diets
Health considerations with not eating animal products
Sourcing organic, vegetarian and vegan foods
Alternative diets for young children
Diet during pregnancy
Food Toxicities and Sensitivities
Allergies and sensitivities
Differences between sensitivity, allergy, anaphylaxis and intolerance
Allergies -common allergens, likely symptoms
Natural toxins in foods
Increase in rates of allergies
Inheritance of allergies and intolerances
Food allergy symptoms
Anaphylaxis -causes, symptoms, treatment
Causes of common food allergies and food intolerances
Diagnosing and dealing with food sensitivities
Avoiding the food
Preventing food allergy in children
Food laws and labels
Special medical considerations
Food Toxicity and Poisoning
Causes of food poisoning
Bacterial food poisoning causes, types of bacteria, prevention
Bacillus cerus poisoning
Campylobacter
Campylobacter jejuni
Clostridium perfringens
Clostridium botulinum
Enteropathogenic Escherichia coli
Listeria spp.
Salmonella spp.
Staphylococcus aureus
Vibrio parahaemolyticus
Yersinia enterocolitica
Treating bacterial poisoning
Contamination from cooking -aluminium, copper, cooking source, wood preservatives.
Contamination from food processing -eg. cleaning chemicals
Effects of food preparation on nutrition -problems caused by cooking
