American University of London


Nutrition

Course IDCourse NameFaculty
47NutritionSchool of Humanities

The program covers the following aspects of nutrition:

  1. Introduction to nutrition and food,
  2. Chemistry of the main nutrient types – proteins, fats, carbohydrates, vitamins and minerals – and their importance in diet, and energy intake and output.
  3. Diet of children,
  4. Diet of  adults,
  5. Diet of the  elderly,
  6. Diet and health issues ie  exercise, heart disease and cancer.

 

Textbook for the course : Human Nutrition by Mary E. Barasi.

NB  On  successful completion of  this course  you may apply for    endorsement by the British Dietetic Association. This however  does not necessarily  entitle you to any professional dietetic award, nor does it indicate your competence to practice as a dietitian.

  • The digestive system
  • Lifestyle & its effects on diet
  • Digestion and absorption of foods
  • The concept of healthy eating
  • Consultation & record cards
  • Food energy values
  • The Nutrient groups
  • Metabolism & exercise
  • The balanced diet
  • Deficiencies & disorders
  • Sources & functions of the nutrient groups
  • RDAs and RNAs
  • Meal planning & population groups
  • Allergies & intolerances

THE COURSE

Module Module Title
1 BASIC ANATOMY AND PHYSIOLOGY
2 THE DIGESTIVE PROCESS
3 HUMAN NUTRITION AND THE IMPORTANCE OF VITAMINS
4 MINERALS AND WATER
5 CARBOHYDRATES AND PROTEINS
6 THE CONCEPTS OF HEALTHY EATING AND WEIGHT MANAGEMENT
7 GUIDELINES TO COMPILING EATING PROGRAMMES
8 METABOLISM AND EXERCISE
9 ALLERGIES AND INTOLERANCES
10 THE YEAST MENACE
11 FOOD COMBINING AND SUPPLEMENTS
12 DEFICIENCIES AND DISORDERS
13 DISEASE STATES
14 VEGETARIANS AND FATS

LEARNING OUTCOMES

Module 1 – Basic Anatomy and Physiology. On successful completion of this module the candidate will be able to:
LO1 Explore the five main systems of the body.
LO2 Discuss the functions of the heart.
LO3 Describe the importance of the kidneys in the human body.
LO4 Define the structure of the brain.

Module 2 – The digestive process. On successful completion of this module the candidate will be able to:
LO1 Identify the organs of digestion.
LO2 Explore the digestive properties of the stomach.
LO3 Describe the functions of the large intestine.
LO4 Describe the functions of the liver.

 

Module 3 – Human nutrition and the importance of vitamins.
On successful completion of this module the candidate will be able to:
LO1 Analyse the stages of the General Adaption Syndrome.
LO2 Explore the importance of the individual vitamins within the human body.

 

Module 4 – Minerals and water.
On successful completion of this module the candidate will be able to:
LO1 Introduce the different types and importance of vitamins for the body.
LO2 Explore why water is a necessity for life.
LO3 Examine the primary considerations surrounding magnesium.
LO4 Examine the primary considerations surrounding potassium.
LO5 Examine the primary considerations surrounding iron.

 

Module 5 – Carbohydrates, proteins and lipids.
On successful completion of this module the candidate will be able to:
LO1 Examine the characteristics of common carbohydrates.
LO2 Explore functions of proteins.
LO3 Analyse the main components and characteristics of lipids.

 

Module 6 – The concepts of healthy eating and weight management.
On successful completion of this module the candidate will be able to:
LO1 Investigate the risks associated with being overweight.
LO2 Describe how to determine if a person is overweight.
LO3 Explore the factors that contribute to weight gain.
LO4 Introduce Basal Metabolic Rate.
LO5 Identify basic principles of weight reduction and control diets.

 

Module 7 – Guidelines to compiling eating programmes.
On successful completion of this module the candidate will be able to:
LO1 Explore the human digestive process.
LO2 Introduce the basic dietary principles associated with lifestyle change.

 

 
Module 8 – Metabolism and Exercise.
On successful completion of this module the candidate will be able to:
LO1 Introduce the six nutrient groups.
LO2 Identify the five food groups.
LO3 Analyse the characteristics of the metabolism.
LO4 Explore physical activity’s effect on energy expenditure.

 

Module 9 – Allergies and intolerances.
On successful completion of this module the candidate will be able to:
LO1 Analyse the term ‘IgE’.
LO2 Examine the role of antibodies when fighting food allergies.
LO3 Investigate the characteristics of elimination diets.

 

Module 10 – The yeast menace.
On successful completion of this module the candidate will be able to:
LO1 Investigate the yeast menace.
LO2 Explore the methods of treatment for patients who are suffering from the yeast menace.

 

Module 11 – Food combining and supplements.
On successful completion of this module the candidate will be able to:
LO1 Explore the notion of food combining.
LO2 Introduce some of the definitions commonly associated with food combining.
LO3 Discuss the importance of fruit in the human diet.
LO4 Identify compatible and incompatible food combinations.

 

Module 12 – Deficiencies and disorders.
On successful completion of this module the candidate will be able to:
LO1 Identify some of the common food types people crave.
LO2 Explore some of the supplements that can be taken to reduce food cravings.
LO3 Discuss the alternative food sources that can be consumed to reduce food cravings.

 

Module 13 – Disease states.
On successful completion of this module the candidate will be able to:
LO1 Examine the dietary effects of arthritis.
LO2 Introduce the primary characteristics of asthma.
LO3 Explore the types of foods that can aid the recovery of a cold.
LO4 Explain the problems commonly associated with heart disease.
LO5 Discuss the dietary concerns of a patient who is diabetic.

 

Module 14 – Vegetarians and fats.
On successful completion of this module the candidate will be able to:
LO1 Introduce the concept of vegetarianism.
LO2 Explore the function of vitamin B12 in the human body.
LO3 Identify the common types of fats.
LO4 Analyse client consultation.