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Human Health - Diet and Nutrition

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Human Health - Diet and Nutrition
  • Description
  • Outcome
  • Certification
  • This course aims to offer a broad education on how to stay healthy in today's hectic, fast-paced world. The course discusses life expectancy, healthcare, and individual's dietary needs. It considers the recommended ratio of fats, carbohydrates and proteins in human diet and examines the consequences of dietary imbalances. It is suitable for anyone in healthcare, as a revision aid, and for anybody interested in staying healthy!

  • This course will make you aware of the World Health Organisation’s nine important elements for primary healthcare. You will clearly understand the significance of carbohydrates, fats, protein and minerals. This course will teach you about your recommended dietary intakes (RDIs). It will introduce you to the serious effects of diet-related diseases and disorders and provide you with the knowledge to make good food choices.

  • All Alison courses are free to study. To successfully complete a course you must score 80% or higher in each course assessments. Upon successful completion of a course, you can choose to make your achievement formal by purchasing an official Alison Diploma, Certificate or PDF.

    Having an official Alison document is a great way to share your success. Plus it’s:

    • Ideal for including in CVs, job applications and portfolios
    • An indication of your ability to learn and achieve high results
    • An incentive to continue to empower yourself through learning
    • A tangible way of supporting the Alison mission to empower people everywhere through education.

Modules List( 12 )
  • What is health?
    • What is Health?
    • Increased Life Expectancy
  • Primary healthcare for all
    • Primary healthcare
    • Health for all
    • The Ottawa Charter on Health Promotion
  • Carbohydrates
    • Carbohydrates
  • Fats
    • Fats or lipids
  • Protein
    • Nutrients and their impact on health: protein
  • Minerals
    • Minerals
    • Calcium
    • Phosphorus
    • Iron
    • Iodine
    • Zinc
  • Dietary needs of the individual
    • Using recommended dietary intakes
    • Using the RDIs
    • Understanding the dietary needs of the individual
    • Recommended dietary intake tables
  • Dietary imbalances and diet related disease
    • Dietary imbalance and diet-related diseases
    • High fat intake
    • Mature-onset diabetes
    • High sugar intake
    • Low fibre intake
    • High sodium (salt) intake
    • High calcium intake
    • Low calcium intake
    • Low iron intake
    • Excess weight and obesity
    • Cardiovascular disease
    • Important factors in diabetes
    • Changes required for diabetes sufferers
  • Factors that affect food selection
    • Factors that affect food selection
    • Factors that affect food selection: lifestyle
    • Factors that affect food selection: family and culture
    • Factors that affect food selection: subcultures
    • Factors that affect food selection: family size
    • Factors that affect food selection: developments in technology
    • Factors that affect food selection: equipment in the home
    • Factors that affect food selection: transport
    • Socio-economic status
    • The politics of food availablity
    • Nutritional information and misinformation
    • Influences on food choice and stage of life most likely affected
    • The role of the media
    • Food development
  • Families making changes to food choices
    • The capacity of individuals and families to make changes to their food choices: skill
    • The capacity of individuals and families to make changes to their food choices: time
    • The capacity of individuals and families to make changes to their food choices: energy
    • The capacity of individuals and families to make changes to their food choices: motivation
    • The capacity of individuals and families to make changes to their food choices: money
    • The capacity of individuals and families to make changes to their food choices: knowledge
    • The capacity of individuals and families to make changes to their food choices: knowledge continued
    • The capacity of individuals and families to changes their food choices
  • Using resources to achieve changes to food choice
    • Using resources to achieve changes to food choice
    • Knowledge
    • Skill
    • Economic situation
    • Time
  • Assessment
    • Diet and Nutrition Assessment
Topics List ( 2 )
What is health?
What is health? This course covers definitions used in healthcare such as mortality, morbidity, and life expectancy. The Contents tab displays all the lessons and topics of the course. Each time you click the Contents tab, you will come to this page. A green tick indicates those lessons and topics you have completed, so you can easily see your progress.
Topics List ( 3 )
Primary healthcare for all
Primary healthcare for all This course covers topics in primary healthcare such as the Health For All strategy, and the Ottawa Charter on Health Promotion. The Contents tab displays all the lessons and topics of the course. Each time you click the Contents tab, you will come to this page. A green tick indicates those lessons and topics you have completed, so you can easily see your progress.
Topics List ( 1 )
Carbohydrates
Carbohydrates This course covers dietary aspects of carbohydrates in healthcare. The Contents tab displays all the lessons and topics of the course. Each time you click the Contents tab, you will come to this page. A green tick indicates those lessons and topics you have completed, so you can easily see your progress.
Topics List ( 1 )
Fats
Fats This course covers the topic of fats in foods, such as cholesterol, mono- and poly-unsaturated fats, and saturated fats. The Contents tab displays all the lessons and topics of the course. Each time you click the Contents tab, you will come to this page. A green tick indicates those lessons and topics you have completed, so you can easily see your progress.
Topics List ( 1 )
Protein
Protein This course covers the role of protein in the diet and its impact on health. The Contents tab displays all the lessons and topics of the course. Each time you click the Contents tab, you will come to this page. A green tick indicates those lessons and topics you have completed, so you can easily see your progress.
Topics List ( 6 )
Minerals
Minerals This course covers the importance of minerals such as calcium, phosphorous, iron, zinc, and iodine in the diet. The Contents tab displays all the lessons and topics of the course. Each time you click the Contents tab, you will come to this page. A green tick indicates those lessons and topics you have completed, so you can easily see your progress.
Topics List ( 4 )
Dietary needs of the individual
Dietary needs of the individual This course covers the topic Recommended Dietary Intake (RDI) for individuals. The Contents tab displays all the lessons and topics of the course. Each time you click the Contents tab, you will come to this page. A green tick indicates those lessons and topics you have completed, so you can easily see your progress.
Topics List ( 13 )
Dietary imbalances and diet related disease
Dietary imbalances and diet related disease This course covers topics related to dietary imbalance such as low fibre intake, high sodium (salt) intake, and high fat intake, and diet-related diseases such as obesity, cardiovascular disease, and diabetes. The Contents tab displays all the lessons and topics of the course. Each time you click the Contents tab, you will come to this page. A green tick indicates those lessons and topics you have completed, so you can easily see your progress.
Topics List ( 14 )
Factors that affect food selection
Factors that affect food selection This course covers factors that affect food selection such as family size, culture, lifestyle, transport, and equipment in the home. The Contents tab displays all the lessons and topics of the course. Each time you click the Contents tab, you will come to this page. A green tick indicates those lessons and topics you have completed, so you can easily see your progress.
Topics List ( 5 )
Using resources to achieve changes to food choice
Using resources to achieve changes to food choice This course covers topics that enable changes to be made regarding food choice, such as knowledge, skill, economic situation, and time. The Contents tab displays all the lessons and topics of the course. Each time you click the Contents tab, you will come to this page. A green tick indicates those lessons and topics you have completed, so you can easily see your progress.
Topics List ( 1 )
Assessment
Assessment
Course Features
  • Duration

    2-3 Hours

  • Publisher

    XSIQ

  • Video

    Yes

  • Audio

    Yes

  • Assessment

    Yes

  • Certification

    Yes

  • Price

    Free

  • Reward

    50 Pts

  • Responsive

    No

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