Clinical Nutrition
Level 4
 
Title of learning programme Clinical Nutrition Programme
Programme level 4
Duration of learning programme 20 weeks x 10 hours
Total number of learning hours per programme 200 *

* Please note that this is only an approximate figure and is dependant upon how much time you can dedicate to your studies and also how well you grasp the learning concepts in the course material. Furthermore, at the end of each module there is a question paper which needs to be completed and returned to your personal tutor.

Structure
 
Module Module Title
1

Introduction - Anatomy and Physiology – brief overview

2

The Digestive Process

3

Vitamins
4

Minerals
5

Carbohydrates
6

Tissue Salts
7 The Subtle Body
8 Tissue Salts - Analysis of Disorders
9 Cont.
10 Food Combining
11 Weight Control
12 Principles of Weight Reduction
13

Compiling Eating Programmes

14

Cont.
15

Role of Exercise in Weight Control
16

Stress
17

Essential Fatty Acids
18

Elimination and Detoxification

19

P.M.S. and P.M.T.
20

Food and Environmental Allergies

21

Anti-Ageing
22

Kinesiology
23

Exercise and Elimination
24

Eating Disorders
25

Iris Diagnosis
 

Learning Outcomes
 

Module 1 – Introduction: Anatomy and Physiology – brief overview.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Describe the four types of skeletal bones and how they are made up.
LO2 Explain the different bones found in the skull, face and thorax and name the four groups of freely moveable joints.
LO3 Evaluate the eye and mention the effect light has on our vision.
 

Module 2 – The Digestive Process.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Discuss the mouth, teeth, tongue and salivary glands.
LO2 Analyse the liver and mention its functions.
LO3 Identify the gall bladder and describe the role bile plays.
 
Module 3 – Vitamins.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Introduce the five stages of the general adaption syndrome.
LO2 Describe the functions and sources of vitamins A and D.
 

Module 4 – Minerals.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Identify the importance of calcium and phosphorus showing the various foods they can be found in.
LO2

Explain the importance of water to the body.
LO3 Discuss the uses, deficiency indications and food sources of the following:
Magnesium
Potassium
Iron
 

Module 5 – Carbohydrates.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Analyse carbohydrates and assess how plants 'make' carbohydrates.
LO2

Summarise the following:
Glucose
Starch
Glycogen
Fibre
 

Module 6 – Tissue Salts.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Define the twelve main tissue salts and show the major elements that atoms are composed of.
LO2 Describe the inorganic substances common in cells.
 

Module 7 – The Subtle Body.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Identify the following:
The Subtle Bodies
Chakra System
Meridian System
LO2

Summarise the structure of the Chakra system.
LO3

Introduce the location of the Chakra system showing where it is situated.
 

Module 8 – Tissue Salts - Analysis of Disorders.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Discuss the properties of Tissue Salts showing characteristics and facial signs indicating deficiency.
LO2

Analyse signs of deficiency in the following:
Ferrum Phosphate
Potassium Chloride
Magnesium Phosphate
Natrium Muriaticum
LO3

Define the importance of Natrium phosphate and its role in weight loss.
 

Module 9 – Tissue Salts - Analysis of Disorders Cont.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Describe your understanding of ‘Rating the Condition’ and examine the procedures to be taken.
 

Module 10 – Food Combining.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Explain early man’s way of eating and evaluate the primitive diet.
LO2

Summarise the value and benefits of using digestive enzymes with a cleansing diet.
LO3

Evaluate rotation and macrobiotic diets.
LO4 Introduce fruit in our diet and describe how to combine foods in compatible combinations.
 

Module 11 – Weight Control.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Investigate a few reasons as to why people are motivated to lose weight.
LO2

Examine obesity, describe the type of illnesses a person can be susceptible to.
LO3

Analyse factors contributing to weight gain and the role energy plays.
LO4 Identify proteins, explain a metabolic reaction and include the role enzymes play.
 

Module 12 – Principles of Weight Reduction.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Judge the amount of protein required in a diet and the affects that too much protein has.
LO2

Define the value of fibre and how it helps in weight reduction.
 

Module 13 – Compiling Eating Programmes.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Describe the functions of the colon and liver.
LO2

Summarise the following:
Gall bladder
Pancreas
 

Module 14 – Compiling Eating Programmes Cont.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Explain the causes of Amnesia, Depression and Diabetes Mellitus listing corresponding symptoms.
LO2

Discuss ways in which fat and sugar in a diet can be reduced and fibre intake can be increased.
 

Module 15 – Role of Exercise in Weight Control.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Describe walking and explain why swimming is a better form of exercise for obese people.
LO2

Identify the benefits of exercise.
LO3

Investigate some basic psychological flaws in crash diets and conventional dieting programmes.
 

Module 16 – Stress.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Examine short term and long-term physical symptoms of stress and short-term performance effects.
LO2 Describe what foods make the blood sugar level unbalanced.
LO3 Define mental and behavioural symptoms of prolonged stress.
 

Module 17 – Essential Fatty Acids.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Explain omega-3 and omega-6 fatty acids list the serious conditions and diseases an imbalance can cause.
LO2

Discuss the following cooking and salad oils:
Canola oil
Olive oil
LO3

Investigate the differences between “fresh frozen” and “fresh from frozen” fish; suggest another way of freezing fish commercially.
LO4

Identify the following types of lesser known greens
Collard greens
Kale
Purslane
 

Module 18 – Elimination and Detoxification.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Define the results of toxins accumulating in the tissues and describe the result of non-oxidation.
LO2

Summarise how the small intestine processes food and evaluate the different types of movements longitudinal and circular muscles have.
LO3

Introduce a few vegetables that are particularly good for your liver showing what they contain.
LO4

Describe the following herbs that are good for your liver:
Blue flag
Bogbean
Boldo
Cat’s claw
 

Module 19 – P.M.S. and P.M.T.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 List of some of the more commonly recognised symptoms of PMS.
LO2

Define the specific events that can trigger off a PMS condition.
LO3

Discuss recommendations you would suggest for stabilising blood sugar levels.
 

Module 20 – Food and Environmental Allergies.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Identify the organs that are prone to attack by allegens.
LO2

Describe the different types of foods, which are less common irritants.
LO3

Examine symptoms which may be present at the onset of PVFS and in the chronic stages.
 

Module 21 – Anti-Ageing.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Summarise the foods high in vitamin C and list thirteen ways in which it may fight ageing and extend life.
LO2

Introduce ways in which beta-carotene and vitamin E help the anti aging process.
LO2

Define the following enzymes:
Lipase
Amylase
 

Module 22 – Kinesiology.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Explain an allergy giving the causes and include symptoms linked to food allergies.
 

Module 23 – Exercise and Elimination.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Describe the three following ingredients to fitness:
Cardiovascular/aerobic exercise
Strength building exercise
Flexibility exercise
LO2

Describe the steps to follow when doing desk exercises.

LO3

Identify the top ten ways to find exercise where there is none.
 

Module 24 – Eating Disorders.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Describe diagnostic symptoms of:
Anorexia Nervosa
Bulimia Nervosa
LO2

Introduce the four pillars of childhood showing the different aspects of an individual they represent.
LO3

Identify the profound effects weight loss has on the body both physically and psychologically.
 

Module 25 – Iris Diagnosis.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Discuss the information that can be gained from Iridology.
LO2

Examine the structure of the eye and iris.

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