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 different methods of cooking and processing and its 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)!
Human Nutrition I
Unit 1 – Introduction to nutrition
Important factors in nutrition
Ingredients and cooking methods
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
Absorption – anatomical adaptations for absorption
The Urinary System
Physiology of the urinary system
Skin and sweat glands
Unit 4 – Energy value of foods
The science of nutrition
Energy value in foods
Basal metabolic rate
Unit 5 – 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
Unit 6 – Proteins
Uses in the body
Recommended protein intakes
Nuts and Seeds
Beef, Poultry and Fish (meat structure)
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
The calcium debate
Unit 8 – Water
Water in the body (function)
Water loss and chronic dehydration
Unit 9 – Nutrient disorders
Selected digestive system disorders
Cholesterol, heart disease and atherosclerosis
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
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
Unit 2 – Food processing and nutrition
Canning and pasteurisation
Homogenisation and pasteurisation of milk
Milling and grain processing
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
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
Unit 3 – 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
Unit 4 – Vitamins
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
Unit 6 – 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
Unit 7 – 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
Unit 8 – 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
Estimated duration 50 hours
Course Delivery and Start
Start anytime, self-paced and 100% online
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.
Great! will definitely look into more courses
M.Kent, Ormond, VIC | Certificate of Human Nutrition (Advanced)
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 entry requirements or pre-requisites for entry into this program.
How long will it take to complete this course?
The approximate study hours for this course is 100 hours. We offer twelve (12) months’ access, with extensions available upon application. Fees Apply.
Can I purchase optional printed materials?
While printed materials are not available for purchase, PDF copies are available for download and self-printing for this program.
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.