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Nutrition Consultant Level 3 and Weight Management Level 4

Open Study College
Course summary
649 GBP
English
Online courses
Professional Training

Course description

Nutrition Consultant Level 3:

Unit 1: Principles of a balanced diet

  • Nutrition: what is it?
  • Macronutrients: carbohydrates, proteins and fats
  • Micronutrients: vitamins and minerals
  • How much do we need of each nutrient?
  • The concept of energy balance
  • A 'healthy' diet and government guidelines

Unit 2: Special dietary needs

  • The Eatwell plate
  • Babies and toddlers
  • School children (ages 4-10)
  • Adolescents (ages 11-18)
  • Adults
  • Pre-conception
  • Pregnancy
  • Older adults
  • The national diet and nutrition survey

Unit 3: How certain diets can affect health

  • Types of food intolerance
  • Types of food allergy
  • Low income and dietary adequacy
  • Dietary differences in a multicultural society
  • Deficiencies and dietary conditions
  • Vegetarian and vegan diets

Unit 4: Contemporary food issues and their impact on diet

  • What is a food additive?
  • UK regulation of additives and E-numbers
  • Preservatives
  • Antioxidants
  • Food colourings
  • Flavour enhancers
  • Emulsifiers and stabilisers
  • Convenience and fast food
  • The place of fast food in a balanced diet

Unit 5: Food hygiene and safety

  • Safe food storage
  • Hygienic preparation
  • Safe cooking methods
  • General hygiene
  • Food safety for vulnerable groups
  • Protection against listeria, salmonella and toxoplasmosis
  • Understanding and interpreting food labelling

Unit 6: Supporting people to change their diet and food choices

  • Influences on eating: social, economic and psychological
  • Food habits, attitudes and behaviours
  • Supporting specific dietary goals
  • Improving the overall balance of a meal

Weight Management Level 4:

Unit 1: Essential Principles in Nutrition (GLH: 25)

  • Describe characteristics and functions of macronutrients and micronutrients
  • Explain the importance of vitamins and minerals for the body
  • Explain the importance of water in the diet
  • List ways in which they can stay informed of the latest developments in the field

Unit 2: The obesity epidemic, causes and consequences (GLH: 25)

  • Describe energy balance
  • Explain how modern diet and working practices predispose individuals to weight gain
  • Analyse the role which fast food, ready meals and convenience food play in obesity
  • Evaluate the extent to which food consumption is linked to our social and cultural heritage
  • Explain the relationship between economic status and obesity
  • Describe the effects of the obesity epidemic on an individual and national level

Unit 3: The principles of effective weight management (GLH: 25)

  • Describe the risks associated with being overweight.
  • Perform an assessment to determine if a person is overweight, and know the different classes of obesity (obese, severely obese, morbidly obese, super obese)
  • Analyse the benefits and drawbacks of different methods for determining whether someone is overweight
  • Explain energy balance, and the fundamental mechanics of fat loss, calorie counting, portion sizes and the food pyramid
  • Construct a simple weight loss plan

Unit 4: Complications to weight management (GLH: 25)

  • Give examples of conditions which predispose individuals to obesity, or make it far more difficult for them to maintain a healthy weight
  • Assess the impact of the two diabetes as they apply to weight loss
  • Describe the considerations for working with individuals with type one diabetes
  • Explain the effect of metabolic diseases on a person’s weight
  • Make a balanced judgement as to when an individual is suitable for assistance from a weight loss consultant, and when they need to be treated by a medical professional

Unit 5: Fad diets and Fact diets (GLH: 25)

  • Outline the characteristics and drawbacks of the most popular “fad diets”
  • Explain why “diets” as a whole do not work for sustained weight loss and management
  • Define the “yo-yo” dieting effect
  • Outline approaches to weight management which do work, and are sustainable in the long term

Unit 6: The role of Psychology in weight loss (GLH: 25)

  • Describe the relationship between emotion and food
  • Give examples of situations where emotions or psychological considerations may lie at the heart of a weight issue
  • Illustrate with examples the psychological effect which obesity can have on individuals
  • Justify the consideration of psychological factors when dealing with weight loss
  • List and describe different psychological approaches are effective in supporting weight loss, and know how to help clients find help

Unit 7: The role of Exercise in weight loss (GLH: 25)

  • Explain how exercise can contribute to initial weight loss, as well as maintenance of a healthy weight
  • Differentiate between types of exercise which are suitable and unsuitable for obese individuals
  • Outline the types of professionals who can provide tailored exercise plans for obese individuals
  • Clarify instances when it is appropriate to recommend exercise to a client, and when to refer them to a medical professional
  • Describe different ways in which clients can incorporate more exercise into their daily routines

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Expenses



Pay Now: GBP 649.00
OR 6 Monthly Instalments of GBP 112.35 with a deposit of GBP
74.90 totalling 749

About provider

Open Study College

Open Study College - the distance learning experts

At Open Study College we have helped more than 90,000 students over the last 13 years to enrol on courses that have helped them to achieve their goals. Offering over 650 courses ranging from childcare to beauty therapy, we have...


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