Human Nutrition II

Course Code	BRE202
Fee Code	S2
Number of Assignments	8
Duration (approx)	100 hours

Healthy eating makes a healthy body & mind

This course teaches you how to develop a well balanced diet. Topics covered include how cooking and food processing affect nutrition, recommended nutrient intakes, assessing nutritional needs, planning a balanced diet, timing of meals, needs for special people/groups.

COURSE STRUCTURE
This course is divided into eight lessons as follows:.

1. Cooking And Its Effect On Nutrition
2. Food Processing And Its Effect On Nutrition
3. Recommended Daily Intake Of Nutrients
4. Vitamins
5. Minerals
6. Planning A Balanced Diet
7. Assessing Nutritional Status & Needs
8. Timing Of Meals & Needs For Special Groups

WHAT YOU MAY DO IN THIS COURSE
Here are just some of the things you may be doing:

- Determine the reasons for cooking food.

- Compare different methods of cooking food in terms of their effect on both health and nutrition.

- Explain the effects on nutrition of cooking different types of foods, for different periods of time, including: *Meat  *Fish  *Eggs  *Milk  *Plant Foods.

- Explain how meat can be ensured to be fit for human consumption in a raw state, such as in sushi and in smallgoods.

- Distinguish between function, effects, and chemistry of different types of food additives, in food preparation, including: *Colours  *Preservatives  *Antioxidants  *Vegetable gums  *Flavourings  *Thickeners  *Anti caking agents  *Bleaches  *Emulsifiers  *Humectants  *Food acids  *Mineral salts.

- Evaluate taste and nutritional effects of adding different specified flavourings to five different specified food dishes, including: *Salt  *Sugar  *Herbs  *Wines.

- Explain, giving examples of specific foods, how "freshness" of different specified foods, impacts upon nutrient status of those foods.

- Explain how physical treatment of different specified foods (eg. cutting or crushing), may affect the food benefit of that food, including: *digestibility  *keeping quality  *nutrient status.

- Explain different heat treatments for food preservation; in terms of the process, function and affects;  including: *drying  *canning  *bottling  *pasteurisation.

- Explain freezing of food, in terms of the process, function and affects.

- Define examples of each of the following types of food additives:

*Colours  *Preservatives  *Antioxidants  *Vegetable gums  *Flavourings  *Thickeners 

*Anti caking agents  *Bleaches  *Emulsifiers  *Humectants  *Food acids  *Mineral salts.

- Distinguish between function, effects, and chemistry of different types of food additives, in food preservation, including:  *Colours  *Preservatives  *Antioxidants  *Vegetable gums  *Flavourings  *Thickeners 

*Anti caking agents  *Bleaches  *Emulsifiers  *Humectants  *Food acids  *Mineral salts.

- Analyse in a report, the effects of food additives found in different supermarket food items.

- Explain problems that may result from food additives including:

*allergic reactions   *hyperactivity in children.

- Explain different dehydration processes, in terms of the process, function and affects.

- Explain use of food processing techniques applied to different common foods with respect to food quality, storage life and cost.

- Compare the use of different food processing techniques on the same food, through in terms of the process, function and effect.

- Demonstrate five different food processing techniques, by independently preparing samples to a commercial standard.

- Compare recommended dietary intake information from different sources.

- Explain how food requirements vary, in terms of components and quality, at different ages, including:  *babies  *children  *teenagers  *young adults  *elderly people.

- Recommend daily food intake requirements for a variety of different people who you are familiar with (e.g. elderly, young children, active young adults), listing components of a typical daily intake together with a profile of the person.

- List quality food sources of C complex vitamins in order of richest to poorest source.

- List quality food sources of B complex vitamins in order of richest to poorest source.

- Explain nutrient disorders associated with three different significant vitamin imbalances, including vitamin B complex, vitamin C, and one other vitamin.

- Evaluate different people you are familiar with, with respect to vitamin intake, lifestyle and health status, to determine if vitamin B & C needs are being satisfied.

- List food sources of calcium in order of richest to poorest source.

- List food sources of iron in order of richest to poorest source.

- Distinguish nutrient disorders associated with calcium and iron imbalances, in terms of diagnosis and significance.

- Evaluate different people you are familiar with, with respect to mineral intake, lifestyle and health status, to determine if mineral requirements including calcium and iron needs, are being met.

- Develop a questionnaire to analyse the dietary requirements of a person.

- Analyse the diet, lifestyle and general health of different individuals and compare the individuals analysed.

- Recommend  aspects of diet which could be improved for individuals analysed.

- Explain discrepancies detected between different sources of dietary recommendations.

- Conduct a self assessment of dietary practices, determining in a summary report, areas of deficiency

Course duration: 100 hr

HEALTHY EATING MAKES A HEALTHY MIND & BODY

This course teaches you how to develop a well balanced diet. Topics covered include how cooking and food processing affect nutrition, recommended nutrient intakes, assessing nutritional needs, planning a balanced diet, timing of meals, needs for special people/groups.

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