Clinical Nutrition (Level 4) Fast Track Course
UK Learning College
Summary
- Tutor is available to students
Overview
COURSE OVERVIEW
A distance learning course is the ideal way to gain a Level 4 in Clinical Nutrition. Whether you're looking to go on to further education, improve your job prospects or expand your knowledge, distance learning Clinical Nutrition is a flexible and convenient course, which allows you to comprehensively prepare for an exam or career through home study. What's more, because the distance learning Level 4 in Clinical Nutrition Fast Track course is a fully comprehensive course, no prior knowledge is required.
This innovative course brings together many aspects of nutrition in a very holistic approach. The varied skills you will acquire are a significant feature of this course.This course is structured to not only provide students with an programme which is vocational, but also it aims to provide job opportunities in this expanding area of interest.
Description
How is the course structured?
The Level 4 in Clinical Nutrition is divided into twenty five comprehensive modules.
Module 1 – Introduction: Anatomy and Physiology
1.1 Describe the four types of skeletal bones and how they are made up.
1.2 Explain the different bones found in the skull, face and thorax and name the four groups of freely moveable joints.
1.3 Evaluate the eye and mention the effect light has on our vision.
Module 2 – The Digestive Process
2.1 Discuss the mouth, teeth, tongue and salivary glands.
2.2 Analyse the liver and mention its functions.
2.3 Identify the gall bladder and describe the role bile plays.
Module 3 – Vitamins
3.1 Introduce the five stages of the general adaption syndrome.
3.2 Describe the functions and sources of vitamins A and D.
Module 4 – Minerals
4.1 Identify the importance of calcium and phosphorus showing the various foods they can be found in.
4.2 Explain the importance of water to the body.
4.3 Discuss the uses, deficiency indications and food sources of the following:
- Magnesium
- Potassium
- Iron
Module 5 – Carbohydrates
5.1 Analyse carbohydrates and assess how plants 'make' carbohydrates.
5.2 Summarise the following:
- Glucose
- Starch
- Glycogen
- Fibre
Module 6 – Tissue Salts
6.1 Define the twelve main tissue salts and show the major elements that atoms are composed of.
6.2 Describe the inorganic substances common in cells.
Module 7 – The Subtle Body
7.1 Identify the following:
- The Subtle Bodies
- Chakra System
- Meridian System
7.2 Summarise the structure of the Chakra system.
7.3 Introduce the location of the Chakra system showing where it is situated.
Module 8 – Tissue Salts - Analysis of Disorders
8.1 Discuss the properties of Tissue Salts showing characteristics and facial signs indicating deficiency.
8.2 Analyse signs of deficiency in the following:
- Ferrum Phosphate
- Potassium Chloride
- Magnesium Phosphate
- Natrium Muriaticum
8.3 Define the importance of Natrium phosphate and its role in weight loss.
Module 9 – Tissue Salts - Analysis of Disorders Cont
9.1 Describe your understanding of ‘Rating the Condition’ and examine the procedures to be taken.
Module 10 – Food Combining
10.1 Explain early man’s way of eating and evaluate the primitive diet.
10.2 Summarise the value and benefits of using digestive enzymes with a cleansing diet.
10.3 Evaluate rotation and macrobiotic diets.
10.4 Introduce fruit in our diet and describe how to combine foods in compatible combinations.
Module 11 – Weight Control
11.1 Investigate a few reasons as to why people are motivated to lose weight.
11.2 Examine obesity, describe the type of illnesses a person can be susceptible to.
11.3 Analyse factors contributing to weight gain and the role energy plays.
11.4 Identify proteins, explain a metabolic reaction and include the role enzymes play.
Module 12 – Principles of Weight Reduction
12.1 Judge the amount of protein required in a diet and the affects that too much protein has.
12.2 Define the value of fibre and how it helps in weight reduction.
Module 13 – Compiling Eating Programmes
13.1 Describe the functions of the colon and liver.
13.2 Summarise the following:
- Gall bladder
- Pancreas
Module 14 – Compiling Eating Programmes Cont
14.1 Explain the causes of Amnesia, Depression and Diabetes Mellitus listing corresponding symptoms.
14.2 Discuss ways in which fat and sugar in a diet can be reduced and fibre intake can be increased.
Module 15 – Role of Exercise in Weight Control
15.1 Describe walking and explain why swimming is a better form of exercise for obese people.
15.2 Identify the benefits of exercise.
15.3 Investigate some basic psychological flaws in crash diets and conventional dieting programmes.
Module 16 – Stress
16.1 Examine short term and long-term physical symptoms of stress and short-term performance effects.
16.2 Describe what foods make the blood sugar level unbalanced.
16.3 Define mental and behavioural symptoms of prolonged stress.
Module 17 – Essential Fatty Acids
17.1 Explain omega-3 and omega-6 fatty acids list the serious conditions and diseases an imbalance can cause. 17.2 Discuss the following cooking and salad oils:
- Canola oil
- Olive oil
17.3 Investigate the differences between “fresh frozen” and “fresh from frozen” fish; suggest another way of freezing fish commercially.
17.4 Identify the following types of lesser known greens
- Collard greens
- Kale
- Purslane
Module 18 – Elimination and Detoxification
18.1 Define the results of toxins accumulating in the tissues and describe the result of non-oxidation.
18.2 Summarise how the small intestine processes food and evaluate the different types of movements longitudinal and circular muscles have.
18.3 Introduce a few vegetables that are particularly good for your liver showing what they contain.
18.4 Describe the following herbs that are good for your liver:
- Blue flag
- Bogbean
- Boldo
- Cat’s claw
Module 19 – P.M.S. and P.M.T.
19.1 List of some of the more commonly recognised symptoms of PMS.
19.2 Define the specific events that can trigger off a PMS condition.
19.3 Discuss recommendations you would suggest for stabilising blood sugar levels.
Module 20 – Food and Environmental Allergies
20.1 Identify the organs that are prone to attack by allegens.
20.2 Describe the different types of foods, which are less common irritants.
20.3 Examine symptoms which may be present at the onset of PVFS and in the chronic stages.
Module 21 – Anti-Ageing
21.1 Summarise the foods high in vitamin C and list thirteen ways in which it may fight ageing and extend life.
21.2 Introduce ways in which beta-carotene and vitamin E help the anti aging process.
21.3 Define the following enzymes:
- Lipase
- Amylase
Module 22 – Kinesiology
22.1 Explain an allergy giving the causes and include symptoms linked to food allergies.
Module 23 – Exercise and Elimination
23.1 Describe the three following ingredients to fitness:
- Cardiovascular/aerobic exercise
- Strength building exercise
- Flexibility exercise
23.2 Describe the steps to follow when doing desk exercises.
23.3 Identify the top ten ways to find exercise where there is none.
Module 24 – Eating Disorders
24.1 Describe diagnostic symptoms of:
- Anorexia Nervosa
- Bulimia Nervosa
24.2 Introduce the four pillars of childhood showing the different aspects of an individual they represent.
24.3 Identify the profound effects weight loss has on the body both physically and psychologically.
Module 25 – Iris Diagnosis
25.1 Discuss the information that can be gained from Iridology.
25.2 Examine the structure of the eye and iris.
Requirements
Course Entry Requirements
The good news is that no prior learning knowledge or experience is essential to take this course. This course is openly available to anyone wishing to learn more about Clinical Nutrition and would like to take part in a highly rewarding home study course. We believe that everyone should have the opportunity to expand their knowledge and study further, so we try to keep our entry requirements to a minimum.
You have the freedom to start the course at any time and continue your studies at your own pace for a period of up to 12 months from initial registration with full tutor support.
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