Certificate of Human Nutrition (Advanced)

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

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.

• 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.

The approximate study hours for this course is 50 hours. We offer twelve (12) months’ access, with extensions available upon application. Fees Apply.

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.

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.

Yes! You will receive a Certificate of Attainment upon successful completion of your assessment.

No. All courses are delivered online via our e-learning system and there are no work placement requirements in this course.

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.

Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.