Core Unit of Study 1 – Nutrition Fundamentals
- 1.01: Calories or Kilojoules?
- 1.02: Why do we need energy? Food as energy (kJ breakdown of carbs, fats and protein)
- 1.03: Energy expenditure (BMR, exercise etc all require fuel from food)
- What is BMR?
- Energy balance (energy intake VS energy output)
- 1.04: Factors influencing energy intake and expenditure: physical, economic, social, psychological, biological
- 1.05: Recommended daily energy intake (women, males, children)
- 2.01: What are macros?
- Counting macros – yes or no?
- 2.02: Carbohydrates
- Why they’re an essential source of fuel for the body
- What is a carbohydrate? How is it broken down and used by the body?
- Myths about carbohydrates (eg. carbs are not bad for you, or fattening!)
- Digestion & absorption
- Glycemic Index
- Starch & fibre (and the importance of fibre for gut health)
- Dietary carbohydrate requirements
- 2.03: Fats
- What are the different types of fats?
- Which should you be prioritising and limiting in your diet?
- The role of fats (eg. hormone production etc)
- Myths about fats (eg. fats do not make you fat)
- LDL and HDL cholesterol
- 3.04: Protein
- Role of proteins in the body
- What are amino acids? Essential vs non-essential.
- How are amino acids synthesised to produce protein?
- Digestion of proteins
- Overview of transamination reactions
- Risks of protein deficiency
- Glucose-alanine cycle (breaking down protein when energy deficient)
- Dietary protein requirements
For each vitamin/mineral listed below the following will be covered: The role in the body, recommended daily intake (if applicable), health risks of deficiency/excess, foods high in the vitamin/mineral.
- 3.01: What are vitamins and minerals?
- 3.02: Vitamin A: retinol, carotenoids
- 3.03: Vitamin D: Cholecalciferol
- 3.04: Vitamin E: Alpha-tocopherol
- 3.05: Vitamin K: Menadione
- 3.06: Vitamin C: Ascorbic Acid
- 3.07: Iron
- 3.08: Zinc
- 3.09: Calcium
- 3.10: Potassium
- 3.11: Phosphorous
- 3.12: B Vitamins (“energy” vitamins)
- B1: Thiamine
- B2: Riboflavin
- B3: Niacin
- B5: Pantothenic Acid
- B6: Pyridoxine
- B9: Folate
- B12: Cobalamin
- 3.13: Iodine
- 3.14: Copper
- 3.15: Chromium
- 3.16: Sodium
- 3.17: Fluoride
- 3.18: Manganese
- 3.19: Selenium
- 3.20: Phytochemicals (Fruit & Vegetables) – importance of antioxidants, polyphenols and phytonutrients
Core Unit of Study 2 – Fuelling the Body
4 Breaking Down Food for Fuel
- 4.01: What is ATP?
- 4.02: Overview of glycolysis
- 4.03: Overview of the Krebs Cycle (NOTE: include reference to ketones)
- 4.04: Overview of oxidative phosphorylation
- 4.05: Gluconeogenesis
- 4.06: Proteolysis
- 4.07: The role of insulin in regulating carbohydrate metabolism and blood glucose
- 5.01: What are supplements?
- 5.02: Common dietary supplements: what do they claim to do, and are they required for good health?
- Protein powder
- Vitamin C
- B vitamins
- Vitamin D
- Fish oil
- Greens powders
- 5.03: Do you need to take supplements?
- 5.04: Multivitamins – are they worth the money?
- 5.05: Marketing and its impact on supplement usage
- 5.06: Importance of obtaining adequate nutrition through whole foods as optimal first point of call (supplements to fill in deficiencies only)
Core Unit of Study 3 – How Food Choices Affect the Body
6 Weight Management
- 6.01: Weight is not equivalent to health
- 6.02: Why BMI is not an accurate measure of body composition and healthy weight
- 6.03: Energy balance: how to know if your energy intake is equivalent to your energy output
- 6.04: Eating in a surplus, maintenance and deficit to support specific health goals
- 6.05: Increasing energy intake to optimise exercise performance
- 6.06: Increasing prevalence of disordered eating and eating disorders
7 Reading Food Labels
- 7.01: Breaking down a nutrition panel
- 7.02: What to look out for (added/artificial sweeteners, fillers, preservatives)
- Added sugars: aim to keep sugars at/below 5 g per 100 g
- 7.03: Spot the clue: other names for commonly used ingredients (eg. other terms used in place of sugar, etc)
- 7.04: Avoid ingredients you can’t read or don’t recognise
- 7.05: Macro panel
- 7.06: Processed foods: are they as bad as we’re told?
- How processed foods can include anything from tinned lentils to canned sauces
- Different levels of processing: minimally processed → ultra processed
- 7.07: Impact of food processing on nutritional value and bioavailability of foods
8 Creating Meal Plans
- 8.01: What is a meal plan?
- 8.02: When should you prescribe a client a meal plan?
- 8.03: Pros and cons of meal plans
- 8.04: Personalised nutrition
- 8.05: Meal plans to support specific goals
- 8.06: Meal plans with different macro splits
Core Unit of Study 4 – Diet Culture
9 Fad Diets and Trends: Myth Busting
- 9.01: No “one diet” fits all
- 9.02: Keto diet
- 9.03: Low-carb diets
- 9.04: Paleo diet
- 9.05: Low-calorie diets
- 9.06: Detoxes – juice detoxes etc.
- 9.07: Fasting (intermittent fasting, whole-day fasting etc)
- 9.08: Mediterranean diet
- 9.09: The best diet is no diet at all
- 9.10: Moving towards intuitive eating
- 9.11: The influence of social media and mainstream media on diet culture
- 9.12: The risks of diet culture
Core Unit of Study 5 – Sports Nutrition
10 Sports Nutrition
- 10.01: Increased energy needs to match energy output
- 10.02: Different types of training and their impact on metabolism
- 10.03: Body composition and its impact on energy requirements- E.G. Muscle burns more energy at rest, meaning an increased daily expenditure/basal metabolic rate and higher energy needs
- 10.04: Nutrition to optimise exercise performance
- 10.05: Warning signs of inadequate nutrition when training
- 10.06: Nutrition for athletes
Core Unit of Study 6 – Nutrition at Different Life Stages
11 Nutrition for Disease
- 11.01: Nutrition for type 1 and type 2 diabetes
- 11.02: Nutrition for cardiovascular health
- 11.03: Nutrition for osteoporosis
- 11.04: Nutrition for cancers
- 11.05: Nutrition for high blood pressure
- 11.06: Nutrition for high cholesterol
- 11.07: How to read and understand blood test results to identify health concerns
12 Nutrition During Pregnancy and Beyond
- 12.01: Preconception: Importance of folic acid and iodine
- 12.02: Why do nutrient requirements change during pregnancy and breastfeeding?
- 12.03: First trimester requirements
- 12.04: Second trimester requirements
- 12.05: Third trimester requirements
- 12.06: Breastfeeding requirements
13 Nutrition During Childhood and Growth
- 13.01: Infant nutrition/energy requirements (7-12 months)
- 13.02: Toddler nutrition/energy requirements (1-2 yrs)
- 13.03: Childhood nutrition/energy requirements
- 13.04: Adolescent nutrition/energy requirements; boys vs girls
- 13.05: Nutrition during adulthood (18+)
14 Nutrition During Ageing (65+)
- 14.01: Nutritional concerns and considerations during ageing
- 14.02: Factors which contribute to ageing
- 14.03: Nutrients of concern during ageing
- 14.04: Energy requirements
- 14.05: Risk of dehydration in ageing
- 14.06: Bone health and osteoporosis
Core Unit of Study 7 – Working in Nutrition
15 Starting a Nutrition Business
- 15.01: Working in clinical practice
- 15.02: Internships
- 15.03: Importance of connections in the industry
- 15.04: What will your business offer?
- 15.05: Differentiating your business in a saturated market
- 15.06: Marketing your business
- 15.07: Word of mouth
- 15.08: Growing your nutrition business
- 15.09: Mistakes to avoid