How you eat is as important as what you eat, and good nutrition is essential to a healthy life. This course is ideal for those looking to improve their own health or who care for the wellbeing of others including fitness professionals, caregivers, food industry workers, community health workers and allied medical and health professionals.
The Advanced Certificate of Nutrition is a comprehensive online program that will deepen your knowledge of the science of food and nutrition in order to prepare food to ensure nutrient retention, and plan balanced diets for individual or group needs.
In this professional development course, you will study nutrition, including different methods of cooking and processing. You will also study the effects on food and nutrition, the recommended daily intakes of nutrients, and the features and roles of fats, proteins, carbohydrates and a variety of vitamins and minerals.
You will learn how to plan a balanced diet, assess the nutritional status and needs of different people, and understand the timing and needs of special groups, including those who have diseases or dietary issues.
On completion of this course, you will learn how food interacts with the human body, and how to keep the body running in optimal condition (including your own)!
Course Structure
Human Nutrition I
Unit 1 – Introduction to nutrition
- Important factors in nutrition
- Ingredients and cooking methods
- Understanding eating
- Major food groups
- Food allergies and Intolerance introduction
Unit 2 – The digestive system
- The alimentary canal- muscular structures
- Accessory digestive organs
- Digestive tract linings
Unit 3 – Absorption and enzymes
- Physical and Mechanical breakdown
- Understanding biochemical breakdown
- Biological breakdown
- Digestive Hormones
- Digestive Enzymes
- Absorption – anatomical adaptations for absorption
- Absorption (general)
- Detoxification mechanisms
- The Urinary System
- Physiology of the urinary system
- Skin and sweat glands
Unit 4 – Energy value of foods
- The science of nutrition
- Diet
- Energy value in foods
- Nutrients
- Energy production
- Basal metabolic rate
Unit 5 – Carbohydrates and fats
- Types of carbohydrates – monosaccharides, oligosaccharides and polysaccharides
- Carbohydrates in the diet
- Carbohydrates in the body
- Alcohol
- Fats and fat biochemistry
- Fats in the diet
- Fats in the body
Unit 6 – Proteins
- Uses in the body
- Recommended protein intakes
- Grains
- Vegetables
- Nuts and Seeds
- Beef, Poultry and Fish (meat structure)
- Meat Quality
- Eggs and Dairy
- Proteins in the diet
- Proteins in the body
Unit 7 – Vitamins and minerals
- The recommended daily allowance
- The dietary reference intake
- Summary of vitamins
- Fat soluble vitamins
- Water soluble vitamins
- Common minerals
- Inorganic elements
- The calcium debate
Unit 8 – Water
- Water in the body (function)
- Water retention
- Water loss and chronic dehydration
Unit 9 – Nutrient disorders
- Selected digestive system disorders
- Vomiting
- Peptic ulcer
- Jaundice
- Lactose intolerance
- Haemorrhoids
- Cirrhosis
- Allergies
- Cholesterol, heart disease and atherosclerosis
- Bowel Cancer
- Problems with nutrition
Human Nutrition II
Unit 1 – Cooking and its 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
Unit 2 – Food processing and nutrition
- Introduction
- Canning and pasteurisation
- Homogenisation and pasteurisation of milk
- Milling and grain processing
- Flours
- How processing affects dietary carbohydrate and fibre
- Effect of wet-heat treatments
- Why do simple carbohydrates leech when wet-heat treated
- Effect of food processing on starch and cellulose
- Fibre 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
Unit 3 – 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
Unit 4 – Vitamins
- Hypervitaminosis and hypovitaminosis
- Fat soluble vitamins
- Vitamin A –role, sources, deficiency, toxicity, etc.
- Vitamin D –overview, sources, deficiency, toxicity, etc.
- Vitamin E
- Vitamin K
- Fat soluble vitamins
- Vitamin C
- B group vitamins
- Water soluble vitamins
- Vitamins and the liver
- Vitamins and the bowel
- Vitamins, cancer and chronic diseases
Unit 5 – Minerals
- Calcium –role of, deficiency, toxicity, calcium sources, etc
- Iodine
- Iron
- Magnesium
- Phosphorus
- Potassium
- Sodium
- Other trace elements – chromium, manganese, molybdenum, selenium, Zinc
Unit 6 – Planning a balanced diet
- Introduction
- Menu Planning
- Case Study – A day’s diet at a residential school
- Plate waste
- Assessing plate waste
- Using a food pyramid
- Steps for approaching diet planning
Unit 7 – Assessing nutritional status and needs
- Information
- Infants and young children
- Adolescents
- Expectant mothers Post partum and nursing mothers
- Elderly people
- Migrants
- Vegetarian – Diet considerations: protein, amino acids, iron Vitamin B12, Vitamin D, etc.
- Vegan diets and children
- Weight change and snacking
Unit 8 – Timing meals and needs of special groups
- Introduction
- Diet formulation
- Obesity
- Coronary heart disease
- Dietary risk factors
- Blood cholesterol
- Blood pressure
- Dental cavities
- Dietary fibre and bowel disease
- Diet therapy
- Low energy diet
- Diabetes
- Gastric Diets
- Gluten free diets
- Low salt, low sodium diets
- Low fat diets
- Diets to lower cholesterol
Study Hours
Estimated duration 100 hours
Course Delivery and Start
Start anytime, self-paced and 100% online
Assessment
Assessment will be comprised of written exercises, including short-answer questions, reflective tasks, short reports and/or projects. There are no examinations or due dates for assessment. As a result, you can complete training in your own time and at your own pace with the assistance of unlimited tutor support.
Testimonials
Great! will definitely look into more courses
M.Kent, Ormond, VIC | Certificate of Human Nutrition (Advanced)
Graduation
A Certificate of Attainment and Statement of Results will be issued upon successful completion of this course.
How to Enrol
Enrol Online: Click Add to Cart/View Cart on the course page.
Enrol via Live Chat (Business Hours)
Enrol via Telephone 1300 76 2221 (Business Hours)
Enrol via Purchase Order/Tax Invoice
Enrolling Multiple Staff?
To enrol multiple staff, please complete the Employer Enrolment Form. We’ll be in touch within 60 minutes during business hours!
Payment Options
Visa, Mastercard, BPAY and Direct Deposit.
Course FAQs
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;
- All course materials provided online – no textbooks to buy;
- Unlimited tutor support via email;
- We offer twelve (12) months’ access, with extensions available upon application (fees apply);
- Course may be tax deductible; see your tax advisor.
Are there any entry requirements or pre-requisites?
There are no course or subject pre-requisites for entry into our programs. However, our professional development programs are generally intended for people over the age of 18. In some circumstances, enrolments from younger people may be considered. Please complete the AOC Parent Guardian Consent Form prior to enrolling and submit here.
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.
How is this course delivered?
This course is delivered online via our easy-to-navigate Learning Management System (LMS), where you will discover interactive online learning/written content, resources and assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our LMS 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 only 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.
Career Pathways
Future growth
Strong
Unemployment
Low
Professional Development For:
- Health Coach
- Sports coach
- Health Care Nutrition Coordinator
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