Nutrition

Core Unit of Study 1 – Nutrition Fundamentals

1 Introduction

• 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 Macronutrients

• 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

3 Micronutrients
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 Supplements

• 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
  • Zinc
  • Magnesium
  • 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

Those looking for a career as a:

• Naturopaths
• Health Science
• Health & Fitness Coach
• Food blogger
• Personal Trainer
• Life coaches
• Personal development

• All course material is provided for students and included within the course fees.
• Graduate with an official certificate recognising your successful completion of the course.
• Receive an academic transcript of all the units completed.
• A letter of recommendation for any current or future employer.
• Assistance in either setting up a LinkedIn profile or CV/Cover letters.
• A three-day cooling off period to ensure you’re happy with the course of your choice.