Diet and Nutrition

Suitable for Health and Social Care/Working with clients
Unit 1: Principles of Diet and Nutrition
• Introduction
• The Importance of Diet and Nutrition and Types of Nutrition
• The Basic Food Groups
• How to Balance Your Diet
• Macronutrients; Carbohydrates, Fats, Proteins and the Ideal Macronutrient Balance
• Micronutrients – Macrominerals, Calcium and Magnesium, Phosphorous, Sodium and Potassium, Chloride and Sulphur
• Microminerals, Iron and Copper, Iodine and Zinc, Fluoride, Manganese, Cobalt and Selenium
• Cell Health and oxidative stress
Unit 1 Assessment
Unit 2: Role and Function of Vitamins
• Vitamin A
• B-Vitamins
• Vitamins C and D
• Vitamins E and K
• Omega 3
Unit 2 Assessment
Unit 3: Anatomy & Physiology
• Digestive System
• Gut brain-axis and health
• Nutrition for the gut
• Prebiotics and Probiotics
Unit 3 Assessment
Unit 4: Treating Diseases with Nutrition
• Depression
• Autoimmune Diseases
• Candida
• Diabetes
• What is Type 1 Diabetes?
• What is Type 2 Diabetes?
Unit 4 Assessment
Unit 5: Factors affecting Nutritional Health
• Socioeconomic factors; cost of food, accessibility to facilities
• Lifestyle factors; sedentary living; education and skills
• Dietary Habits; meal patterns; snacking
• Cultural Factors
Unit 5 Assessment
Unit 6: Superfoods
• What are superfoods?
• Popular superfoods
• Ayurveda
• Types of superfoods
• Superfood smoothie recipes
Unit 6 Assessment
Unit 7: Food Allergies
• What are food allergies
• How to identify food allergies
• Food Intolerances and Food Poisoning
• Undergoing a Diagnosis
• Can plant-based diets help food intolerances?
• Meal plan ideas
Unit 7 Assessment
Unit 8 Special Diets
• Why people diet?
• Plant-based diet – benefits and limitations
• Ketogenic diet – benefits and limitations
• Mediterranean diet – benefits and limitations
• Intermittent fasting – benefits and limitations
Unit 8 Assessment
Unit 9: Supplements
• Types of supplements
• Who needs supplements?
• Food supplements by ethnicity
• Food supplements by gender
• Food supplements by age
• Food supplements by socioeconomic status
Unit 9 Assessment

Unit 10: Working with Clients
• Reasons why clients avoid addressing their health habits
• Effective communication strategies; verbal and non-verbal methods
• Care values; upholding dignity, respect, maintaining confidentiality, anti-discriminatory practice, duty of care
• Person-centred psychology; Rogerian Therapy
• Creating an action plan for change; Transtheoretical Model
• Self-efficacy
• Setting SMART goals
• Reasons why people give up a healthier living
• What advice can you provide as a non-medical professional?
Unit 10 Assessment