Human Nutrition & Food III

 STUDY ONLINE HUMAN FOOD AND NUTRITION COURSE

Some people seem to be able to eat anything, without suffering any signs of ill health. They always appear fit, never get sick, don't get over weight, and they still eat junk food and other things which others simply cannot tolerate. The healthy body has a remarkable ability to process and eliminate unwanted chemicals. If a person is in peak condition, any excesses or unwanted components of food, are likely to be eliminated through the urinary or excretory system, or even through sweat. Very few people, however, are in such a good state of health; and even those who are, are unlikely to continue disposing of unwelcome chemical compounds year after year for their entire lifespan. Sooner or later their ability to tolerate undesirable foods will decrease, and problems will develop.

Lesson Structure

There are 8 lessons in this course:

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

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

Aims

• Explain different food related health problems.
• Determine the effect which different physical methods of food intake, can have upon health, including time and order of eating, and chewing.
• Manage food sensitivity problems.
• Implement procedures to avoid food poisoning.
• List food related factors which can have a negative influence on health.
• Distinguish between characteristics of the diets of two healthy people with diets of two unhealthy people.
• Differentiate between dietary and other affects, on the health of a specific individual.
• Explain the significance of cholesterol to health of a specific demographic group.
• Explain the significance of diet to cancer in a specified demographic group.
• Compare differences in physiological responses to different patterns of eating, including: The order in which different types of food are eaten
  • The time of day when different types of food are eaten
  • The degree to which different types of foods are chewed
  • The speed of swallowing
  • The amount of time between eating different food types.
• Explain food combining principles, in a diet designed to optimise food combining principles.
• Plan a dietary timetable which optimises the ability of a typical person on a specified budget, to digest and assimilate food.
• Formulate a nutritionally balanced vegetarian diet.
• Formulate a diet compatible with a person's level of physical activity.
• Manage fibre in the diet.
• Manage diet to optimise dental health.
• Recommend a safe method of detoxification.
• Recommend a nutritional program to a client in a proper and responsible manner.

What You Will Do

• Distinguish between food sensitivity and toxicity in two different case studies.
• Distinguish between chemical and pathological toxicity, in four different case studies.
• List foods commonly associated with sensitivity problems.
• List foods commonly associated with toxicity problems.
• Explain problems associated with common food sensitivity and toxicity including: -Gluten Sugar -Salt -Yeast -MSG.
• Develop a checklist of body reactions which may occur, in response to food sensitivity or toxicity, as a tool for diagnosing possible causes.
• Describe two different scientific procedures used to test for food sensitivities and toxicities.
• Explain the role of histamines, anti histamines and steroids in human toxicology.
• Explain first aid treatments for people suspected to be suffering from two different food sensitivity or toxicity problems.
• Explain a procedure used by a health practitioner, to treat someone affected by a specified type of food poisoning.
• Determine guidelines to minimise food toxicity problems in a restaurant you visit
• List factors which can cause food poisoning.
• Explain three different pathological sources of serious food poisoning; including identification, physiological effects and control.
• Explain three chemical poisoning risks associated with the use of chemicals to control pathological poisoning risks.
• Explain food storage and preparation techniques essential to minimising food poisoning.
• Develop guidelines to minimise food poisoning in the learners kitchen, based upon your normal dietary requirements.
• Develop guidelines to minimise food toxicity problems in a visited restaurant.
• Explain procedures practiced by a visited food manufacturer, to control food sensitivity and toxicity problems with their product.
• Compare in a chart or table, three different styles of vegetarianism.
• Explain two different specified risks associated with a vegetarian diet.
• List alternative sources for twenty different components of foods normally derived from animal products, including: *Tryptophan *Methionine *Valine *Threonine *Phenylalanine *Leucine *Isoleucine *Lysine.
• Formulate a balanced vegetarian diet, for a specified individual.
• Explain the relationship between different types of food and exercise.
• Explain the management of diet for a specified situation, before, during and after activity.
• Explain how diet can effect performance of three different specified types of exercises.
• Explain the role of fibre in the digestive system, of a specified demographic group.
• Explain possible implications of inadequate fibre in the diet, for 3 different specified demographic groups.
• Compare relative value of the fibre content of twenty different foods.
• Explain inflammatory bowel disease (IBD), in a specified case study.
• Compare fibre content in the diets of four different people interviewed.
• Recommend modifications to the fibre intake of two of the people interviewed.
• Exlain the biology of the teeth, including anatomy and physiology.
• Explain the effect of five different foods on the teeth and gums.
• Describe dental problems influenced by diet.
• Develop guidelines for healthy dental hygiene procedures, including both dietary and other practices.
• List factors which affect accumulation of toxins in the body.
• Explain different benefits of detoxification, for three different demographic groups.
• Explain different techniques of accelerating elimination of toxins from the body -Heat (eg. Sauna) -Fasting -Diet Modification -Antioxidants -Exercise -Drugs and Herbs -
  • Disease Stress control.
• Explain the dangers of excessive detoxification, for two different demographic groups.
• Evaluate appropriate detoxification needs for an specified individual.
• Recommend a detoxification program based upon a specified evaluation.
• Explain legal risks involved in giving nutritional advice to a client.
• Explain the moral responsibilities involved in providing nutritional advice.
• Determine ways in which a two specific examples of nutritional advice may be misinterpreted.
• Develop guidelines for a system to ensure nutritional advice is followed by clients as intended, including provision for monitoring.
• Demonstrate a consultation with a client, real or hypothetical, presenting a nutritional program, designed for that client.

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FOOD RISK FACTORS 

For some of these diseases there is a clear and well-established link between the nutrient imbalance and disease risk. In some cases, the magnitude of the increased risk is very high, in others it is not so. For example, the risk of obesity is well known to be higher if you have a high calorie diet, and the risk is significant. But the chances of a man developing prostate cancer due to high calorie diet is only just being established and the relationship being the nutrient excess and the magnitude of increased risk is not yet clear. It is important to keep an eye on current research, and to be familiar with releases from professional nutrition bodies regarding diet and health implications. The more you read, the more familiar you will become with studies and their relevance. For those planning on entering into nutrition/health as a profession, medical journals and articles are an excellent reference, for those interested in improving their own health or that of their families or the public in other roles, websites like Nutrition Australia provide up to the minute, easy to read information and opinion.

The current western diet is typically very high in salt (sodium) and low in potassium. Instead the diet should be high in potassium and low in sodium. Salt is a generic chemical term and covers a particular category of molecule. When referring to table salt, the salt we are talking about is sodium chloride. Increased sodium intake results in the increased loss of calcium in the urine, leading to osteoporosis. Potassium on the other hand provides protection against hypertension and other oedema. To correct a high sodium/low potassium diet you need to eat foods that have had as little processing as possible, as many food additives increase sodium levels and processing tends to reduce potassium levels.

The following characteristics of nutrition are a risk to health, if their intake varies too far from desired levels (for the individual concerned):

• Amount of saturated fats and cholesterol
• Number of kilojoules (or calories)
• Amount of fibre (should not be too low)
• Quantity of total fat
• Amount of carbohydrate
• Quantity of salt
• Amount of alcohol
• Contaminants (e.g. chemical pollutants, pesticides)
• Vitamins & Minerals
• Protein (vegetarians need to be careful to receive adequate variety).