ITEC Diet and Nutrition
Course Fees - £234.00 (including VAT)
Home Study Course
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£234.00
Regular price
6 x £39.00
Interest Free Payment Plan
Welcome to the Course
Introduction to the Course Structure
Introduction to Nutrition
What is a Nutrient?
Food Pyramids
What are we made of?
Energy Intake
Energy Expenditure
Body Mass Index (BMI)
Waist–Hip Ratio
Useful Resource - Diet Analyis Calculation Sheet
Useful Resource - Help Sheet for Diet Analyis Calculation Sheet-
Structure and Function of the Organs of the Digestive System
Oral Cavity, Pharynx and Oesophagus
The Stomach
Small Intestine
Large Intestine, Rectum and Anus
Accessory Organs of the Digestive System
Process of Digestion and Absorption
USEFUL RESOURCE - Revision Aid Self-test - Digestive system
USEFUL RESOURCE - Revision Aid Self-test Worksheet- Digestive system
Functions and Classification of Carbohydrates
Metabolism and Storage of Carbohydrates
Carbohydrate Requirements
Problems from Insufficient/Excessive Carbohydrate Intake
Obesity, GI Diet and Harmful Effects of Sugar
Functions and Classification of Fibre
Sources and Metabolism of Fibre
Conditions Associated with Fibre Intake
USEFUL RESOURCE - Revision Aid - Self-test Carbohydrate and Fibre
Functions and Classifications of Protein
Quality, Sources and Requiements of Proteins
Conditions Associated with Protein Intake
USEFUL RESOURCE - Revision Aid - Self-test Protein
USEFUL RESOURCE - Grains and gluten-free diet
Functions and Classifications of Fats, Lipids and Oils
Consumption of Fats
Other Fats, Hydrogenation and Free Radicals
Cholesterol
USEFUL RESOURCE - Revison Aid - Self-test - Fats and Cholesterol
Minerals - Introduction
Macro Minerals
Micro Minerals (Trace Minerals)
Factors That Affect Mineral Absorption
USEFUL RESOURCE - Minerals Worksheet
Vitamins - Introduction
Fat Soluble Vitamins
Water Soluble Vitamins
Cooking Methods and their Effects on Vitamin and Minerals
USEFUL RESOURCE - Revision Aid - Self-test - Vitamins
USEFUL RESOURCE - Vitamins Worksheet
Water and Hydration
Water Requirements
Drinking Water Sources
Pesticides
Methods that the food industry uses to keep food looking fresh
Additives
Food Labeling
Nutrient Loss through Cooking
Food Preparation Safety
Anti-Nutrients
Healthy Eating Introduction
Organic Food
‘5 a day’ – what does it mean and what counts?
Vegetarian, Vegan and Associated Diets
Phytochemicals
Dietary Salt
USEFUL RESOURCE - Revision Aid - Healthy Eating Worksheet
Eggs
Fish
Fruits and Vegetables
Grains
Legumes and Pulses
Meat and Meat Products
Nuts and Seeds
Sugars
Milk and Milk Products
Superfoods
Probiotics
Diseases and Disorders of the Digestive System
Eating Disorders
Introduction to Allergies and Intolerances
Food Allergies
Food Intolerances
Pregnancy
Elderly
Menopause
Supporting the Body Systems with Nutrition
Common Cold
Influenza
Cystitis
Water Retention (Oedema)
Arthritis
Premenstrual Tension (PMT)
Sinusitis
Migraine
Asthma
Eczema
Psoriasis
Qualification -(ITEC) Level 3 Certificate in Diet and Nutrition for Complementary Therapists
Case Studies Introduction
Step by Step Guide to Completing a Case Study
Examination Information
CASE STUDY DOCUMENTATION - Case Study Guidance Form
CASE STUDY DOCUMENTATION - Client Consent and Disclaimer Form
CASE STUDY DOCUMENTATION - Privacy notice
CASE STUDY DOCUMENTATION - Diet and Nutrition Consultation Form MSCM
CASE STUDY DOCUMENTATION -Food Diary Sheet
CASE STUDY DOCUMENTATION- Data Analysis Calculation Sheet
CASE STUDY DOCUMENTATION - Sample Case Study Document - 2021
Glossary
Bibliography and Useful Sources
USEFUL RESOURCE - Minerals and Vitamins Chart
USEFUL RESOURCE -Food Diary Sheet
USEFUL RESOURCE - pH Chart
USEFUL RESOURCE -Unit_specification
USEFUL RESOURCE - Sample exam questions
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