If empowering people to improve their health and wellbeing appeals to you, consider a rewarding career in nutrition. The Certificate of Human Nutrition will provide you with the knowledge to develop and share your passion for healthy eating.
This online food and nutrition course will equip you with a healthy eating framework to develop or advance your career in nutrition. You will explore the biology of the human digestive system and gain an understanding of the nutritional value of foods and how food is processed by the body.
You will also discover micro and macronutrients and new ideas for recommended daily intakes and the impact of food preparation on nutritional value.
This online professional development program will also give you an understanding of nutrition and health disorders, including lactose intolerence, Coeliac disease and food allergies, as well as the impact of food on mental health and psychological wellbeing.
The Certificate of Human Nutrition is ideal for those interested in a career or business in the food or nutrition industry, including but not limited to health food retail, fitness centre, medical service, nutrition consultancy, as well as food writing, blogging and food marketing.
This program will also provide you with an opportunity to improve your own health and wellbeing by gaining a better understanding of food and nutrition across the lifespan.
Unit 1 - Nutrition I
Introduction to Nutrition
Important factors in nutrition
Ingredients and cooking methods
Major food groups
Food allergies and Intolerance introduction
The Digestive System
The Alimentary Canal- Muscular Structures
Accessory Digestive Organs
Digestive Tract Linings
Absorption and Enzymes
Physical and Mechanical breakdown
Understanding biochemical breakdown
Absorption – anatomical adaptations for absorption
The Urinary System
Physiology of the unrinary system
Skin and sweat glands
Energy Value of Foods
The science of nutrition
Energy Value in Foods
Basal Metabolic Rate
Carbohydrates and Fats
Types of Carbohydrates – Monosaccharides,Oligosaccharides and Polysaccharides
Carbohydrates in the diet
Carbohydrates in the body
Fats and fat biochemistry
Fats in the diet
Fats in the body
Uses in the body
Recommended protein intakes
Nuts and Seeds
Beef, Poultry and Fish (meat struture)
Eggs and Dairy
Proteins in the diet
Proteins in the body
Vitamins and Minerals
The Recommended Daily Allowance
The Dietary Reference Intake
Summary of Vitamins
Fat soluble vitamins
Water soluble vitamins
The Calcium Debate
Water in the body (function)
Water loss and chronic dehydration
Selected digestive system disorders
Cholesterol, heart disease and atherosclerosis
Problems with nutrition
Unit 2 - Nutrition II
Cooking and it’s Effect on Food and Nutrition
The Nutritive Value of Food after Cooking
Meat and Poultry
Plant Foods – fruits, vegetables, cereals, pulses
How different methods of cooking and processing effects nutrients in food
Poaching and Boiling
Preparing and Cooking Vegetables and nutrient loss management
The benefits of cooked food
Preserving the nutrition in food
Key points for preserving different vitamins
Food Processing and Nutrition
Canning and pasteurisation
Homogenisation and pasteurisation of milk
Milling and grain processing
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
Effect of soils and fertilisers on food nutritive qualities
Preservatives –salting, pickling, curing, smoking etc.
Additives to enhance colour and appearance
Emulsifying agents and stabilisers
Anti caking agents and humectants
Recommended Daily Intakes of Nutrients
Recommended daily intake
Tolerable Upper limits
Estimated average requirement
RDI for Energy and Protein
AI for Fluids or water
AI and TUL for dietary fibre
Requirements for vitamins
Requirements for Minerals
Hypervitaminosis and hypovitaminosis
Fat soluble vitamins
Vitamin A –role, sources, deficiency, toxicity, etc.
Vitamin D –overview, sources, deficiency, toxicity, etc.
Other trace elements – chromium, manganese, molybdenum, selenium, Zinc
Planning a Balanced Diet
Case Study – A day’s diet at a residential school
Assessing plate waste
Using a food pyramid
Steps for approaching diet planning
Assessing Nutritional Status and Needs
Infants and young children
Expectant mothers Post partum and nursing mothers
Vegetarian – Diet considerations: protein, amino acids, iron Vitamin B12, Vitamin D, etc.
Vegan diets and children
Weight change and snacking
Timing Meals and Needs of Special Groups
Coronary heart disease
Dietary risk factors
Dietary fibre and bowel disease
Low energy diet
Gluten free diets
Low salt, low sodium diets
Low fat diets
Diets to lower cholesterol
When you study with Australian Online Courses, you will be assessed using a competency-based training method.
Competency-based training focuses on the achievement of skills and knowledge against set criteria to meet industry-standard and is not benchmarked against other students’ work.
In this course, the assessment will be comprised of written assignments and exercises, which may include short answer questions, reports, essays, research projects and reflective tasks.
If you do not achieve a competency result on your first attempt, you have two more attempts to pass your assessment. So, you have three attempts in total to obtain a competency result.
In this way, you can complete your course in your own time and at your own pace with the assistance of unlimited tutor support.
Why Choose Australian Online Courses?
Professional development that is widely recognised and respected;
Improve your employment opportunities;
Study online, anywhere via our elearning system;
High-quality professional development programs written by industry experts;
No entry requirements;
All course materials provided online – no textbooks to buy;
Unlimited tutor support;
Easy to understand course content;
Twelve (12) months’ access, with extensions available upon application (fees apply);
Certificate of Attainment/Completion issued for your CV (hard copy provided); and
Course may be tax deductible; see your tax advisor.
How long will it take to complete this course?
The approximate study hours for this course is 200 hours. We offer twelve (12) months’ access, with extensions available upon application. Fees Apply.
Can I purchase optional printed materials?
Yes! Total cost for optional printed materials is: $100.00 for this course. Printed materials are optional and not required to complete the course. Everything you need to complete the course is provided online via our e-learning system.
When can I start this course?
You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!
Credit card: Within 60 mins during business hours.
BPAY: Within 1-2 working days.
Internet Banking: Within 1-2 working days.
Cheque/Money Order: Upon receipt of mailed cheque.
Will I receive a certificate upon completion of this course?
Yes! You will receive a Certificate of Attainment upon successful completion of your assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our e-learning system and there are no work placement requirements in this course.
What support can I expect from Australian Online Courses?
Unlimited tutor support is available throughout your studies via email during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.
I am an international student. Can I enrol into this course?
Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.