Proficiency Award 2 in Food And Nutrition

Understand the body, the food we eat and it's affects, our mental, emotional health (state of mind), and physical health.

Everyone needs to eat, but sadly many people do not properly understand what they are eating.

Graduates of this course may find employment is providing nutritional advice, food service, food poduction, food marketing, complimentary medicine and allied health or any other food and nutrition related enterprises.

This Proficiency Award 2 is internationally recognised by IARC.

COURSE STRUCTURE

The course is made up of the following 100 hour long modules:

Module 1.      Nutrition I

There are nine lessons in this course, each requiring about 10 hours work by the student.  Emphasis is placed on understanding the body, the food we eat and it's affects, our mental, emotional health (state of mind), and physical health.

The nine lessons are as follows:

1. Introduction to Nutrition
2. The Digestive System
3. Absorption & Enzymes
4. Energy Value and Foods
5. Carbohydrates and Fats
6. Proteins
7. Vitamins and Minerals
8. Water
9. Nutrient Disorders

Module 2.      Nutrition II

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 

Module 3.      Nutrition III

This course is divided into eight lessons as follows:

1. Problems With Eating
2. Dental Problems
3. Fibre and Bowel Diseases
4. Different Ways of Eating
5. Food Toxicity A
6. Food Toxicity B
7. Detoxification/Body Cleansing
8. Consulting/Giving Advice

4.      Children's Nutrition

There are 10 lessons in this module as follows:

1. Introduction to Child Nutrition
2. Nutrition for Pre-Pregnancy
3. Nutrition in Pregnancy
4. Nutrition in Infants
5. Nutrition in Childhood
6. Nutritional Concerns
7. Healthy Eating Behaviours
8. Issues in Child Nutrition
9. Childhood Obesity
10. Diet Plans

5.      Human Biology 1A

There are 6 lessons as follows:

1. Cells & Tissues - 
   Explains the human body at a microscopic level, including the structure and function of cells, tissues and membranes.
2. The Skeleton - 
   Examines features of the human skeletal system.
3. The Muscular System - 
   Describes the human muscular system, in terms of structure and basic function.
4. The Nervous System – 
   Looks at the human nervous system, in terms of structure and basic functions.
5. Digestion & Excretion - 
   Explains different physiological systems of digestion and excretion in the body.
6. Physiological Systems – 
   Focuses on the different physiological systems of the body.

6.      Human Biology II

There are 8 lessons as follows:

1. How Nerves Work - 
   how nerves cause reactions in the human body.
2. Nerves & Motor Skills - 
   how the nervous system affects motor skill performance
3. Skeletal Muscle - 
   function and structure of skeletal muscle in the human body
4. Muscle Organisation - 
   organisation of muscle tissue in the human body
5. Muscular Movement - 
   mechanics of muscular movement
6. Muscular Development - 
   development of muscular strength and muscular endurance.
7. Muscle Flexibility - 
   selecting muscular flexibility exercises
8. Muscles & Posture - 
   significance of muscles to posture and general well being.

7.      Human Biology III

There are 7 lessons as follows:

1. The Science of Blood
2. Blood Pressure
3. Pulmonary Ventilation
4. Gas Exchange & Transport
5. Blood Flow & Gas Transport
6. Cardio Respiratory Control
7. Cardio Respiratory Disease

8.      Research Project I

There are 7 lessons as follows:

1. Determining Research Needs
2. Searching For Information
3. Research Methods
4. Using Statistics
5. Conducting Statistical Research
6. Research Reports
7. Reporting On A Research Project.

9.      Research Project II

There are 6 lessons in this module as follows:

1. Identifying research issues
2. Acquisition of technical information
3. Specialised research techniques
4. Research planning and designing
5. Statistics
6. Conducting research

10.      Research Project III

There are five lessons in this module as follows:
1. Determining research priorities.
2. Planning research improvement
3. Testing the viability of alternative approaches
4. Conducting detailed research into commercial work procedures
5. Developing an improved approach to a workplace procedure

A major research project undertaken at the end of this course will involve at least half of the total duration.

11.      Biochemistry I (Animals)

There are 10 lessons as follows:

1. Introduction to biochemistry
2. Lipids and proteins
3. Enzymes and hormones
4. Nucleic acids
5. Thermo-regulation
6. Carbohydrate metabolism
7. Absorption
8. Acidity and alkalinity
9. Chemical analysis
10. Biochemical applications 

12.      Sports Nutrition

There are 9 lessons as follows:

1. Introduction to Human and Sports Nutrition
2. Energy
3. Energy in the Athlete’s Body
4. The Training Diet
5. The Competition Diet
6. Fluids
7. The Athlete’s Body Composition
8. Weight Management
9. Training for Size and the Use of Sports Supplements

13.     Food and Beverage Management

This subject has 9 lessons as follows:

1. Human Nutrition in Food Service Industries - This covers all the major food groups and their importance in a nutritional diet. Also including factors in nutrition from compatibility and range of ingredients through to healthy cooking and eating methods.
2. Cooking - Includes various cooking methods for a variety of different foods, covering both palatability and digestibility through to the nutritional value in processing foods.
3. Kitchen & Food Management - Learn to maximise efficiency and service through proper management of kitchen facilities, including the handling of food storage and preparation, hygiene and ethics.
4. Planning A Menu - Covering menu planning for the needs of special groups in different situations, including children; adolescents; elderly people; expectant and nursing mothers; immigrants; vegetarians and other health related diets.
5. Alcoholic Beverages - Learn how to provide adequate variety and product knowledge in order to manage the provisions of alcoholic beverages appropriately for different situations.
6. Tea, Coffee and Non-Alcoholic Beverages - This lesson provides an understanding of non-alcoholic beverages available in the catering industry and how they should be made and served.
7. Scope & Nature Of Catering Services - Learn to understand the differences in appropriate management and catering for a variety of situations from pubs to a-la-carte.
8. Personnel Management -(waiting skills, staffing a restaurant, kitchen etc) This lesson covers the management of people in the food and restaurant industry, including training programs, job specifications, recruitment etc.
9. Management Of Catering Services - By consolidating the skills developed throughout this course you are given a comprehensive understanding of marketing through to food purchasing in order to effectively manage in the food and beverage industry.

14.     100 hours of industry meetings

15.      PLUS another module of the student’s choice such as Food Preparation, Counselling skills and Starting a small business, or business operations.