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Boiling down to the basics of nutrition.
We all know a balanced diet is important. But in amid all the fashion foods and get-thin-quick fads, what is a balanced diet?
The Cengage Education Nutrition course introduces students to the essentials of nutrition, food production and the workings of the alimentary system. You’ll learn about proteins, lipids and carbohydrates, food additives, how to interpret labels - everything you need to know to start making informed dietary choices.
The course is a useful starting point for people looking to qualify as a nutritionist, and for those wanting clarity and the ability to see past the fads.
On completion of your course:
Upon completion of this course you will be awarded a Cengage Education Nutrition Certificate.
Key areas of learning:
- Introduction to nutrition and the wholefood diet
- Dietary choices, recommendations and food labels
- The wholefood diet, food as therapy and nutritional assessment
- Digestion and absorption
- An introduction to carbohydrates
- An introduction to proteins
- An introduction to lipids
- Micronutrients
- Supplementation
- A detailed look at carbohydrates
- Food sources of carbohydrates, sugars and artificial sweeteners
- Protein quality and proteins in animal foods
- Disorders associated with carbohydrates and carbohydrate metabolism
- A detailed look at proteins and amino acids
- Proteins in plant foods and vegetarian diets
- A detailed look at lipids
- Essential fatty acids, lipids in foods and improving fat intake
- Water
- Super Foods from the ocean, green plants and bees
- Food additives and food labelling
- Food allergies and intolerances
- Mood altering foods
- Drugs that affect nutrient status
- Food safety and processing methods