Healthy Eating & Well-being

The Healthy Eating and Well-being course combines innovative technology and learning methods to deliver a truly rewarding experience empowering you with key knowledge on nutrition.

This unrivaled course provides a base of knowledge of applied information that is clear, authoritative and highly useful

This qualification has been accredited by the world renowned Continuing Professional Development (CPD) Service, the standard bearer for professional development, and provides 11 CPD hours.

For further information on the value of please click here: CPD explained

The course also carries certification by the Association for Nutrition (AfN). The AfN is a UK standard bearer for nutrition and education. Upon successful completion you will gain an AfN approved Level 3 certificate.

For further information on the AfN certificate please click here: AfN Level 3

Please see the comprehensive FAQs section below for further information

This course ties together nutrition science fundamentals with an understanding of:

• how nutritional imbalances can affect health and wellbeing
• how other factors, including social and religious, affect diet and choice
• weight control diets and their effects on health
• general and further information for health and well-being

The course is appropriate for those looking for further knowledge and answers to questions, or seeking to work, within the nutrition field. The course is geared at giving you the learner solid knowledge of nutrition and the confidence to apply this knowledge to aspects of your own health and well-being, and provide practical advice to others in a variety of settings.

The course is set at Level 3 (straddles GCSE and A’ Level) and is suitable for:

• advancing one’s study/ knowledge of the field
  
  
• those working in health promotion; this may be in educational settings such as schools and employment/ commercial settings such as fitness centres and health shops
  
  
• developing your services for complementary health clients; for example, if you are a health practitioner, successful completion of the course will enable a better understanding of how nutrition impacts health

There are eleven learning objectives that learners are expected to fulfil:

1. Explain the basic processes and science of digestion in relation to nutrition and absorption

2. Explain the function of protein, fat/lipids, carbohydrates, roughage/fibre, water, vitamins and minerals in the diet and identify examples of common food sources

3. Explain what constitutes a balanced diet, in relation to health

4. Describe how nutrients may be affected by:

• the cooking process
• refining food
• environmental pollutants

5. Explain what is metabolism, Basal metabolic rate (BMR) and the units of energy

6. Explain what constitutes a balanced diet, in relation to health

7. Describe the basic rules/ guidelines of food labelling

8. Explain nutritional imbalances and health and well-being, in relation to:

• common anti-nutrients
• common ailments
• conditions directly affected by nutritional imbalances
• disorders and diseases of the digestive system

9. Describe other dietary habits and factors including personal, social, religious and ethical considerations

10. Describe the principles of weight loss diets including nutritional elements

11. Understand general and further advice for health and well-being

The eleven main areas of the course are:

1. Digestion

The digestive system, the single most important aspect of nutrition, is discussed in-depth in relation to analysis of the various primary macronutrients (protein, fat, carbohydrates and fibre).

2. Nutrients
A breakdown of various micronutrients, such as vitamin C, describing their role/ function, deficiency signs, sources and RNI (reference nutrient intake).

3. Elements of a Balanced Diet
A basis of what constituents the basics of a balanced diet, including other considerations for a healthy diet, and important debates/controversies surrounding diet & health.

4. Nutrients and the cooking process, food storage and food processing
Analysis of the various components that are involved in food production, including the cooking processes, food refining, storage and processing. You will also develop insights how food additives and environmental pollutants affect health.

5. Metabolism, basal metabolic rate and units of energy
A basic overview of human metabolism in relation to energy derived from the food we eat.

6. Importance and benefits of eating regularly

This section provides a brief overview of the importance of eating regularly in relation to health and well-being.

7. Basic rules/ guidelines of food labelling

This section provides a brief overview of some important aspects of food labelling.

8. Nutritional imbalances and health and well-being

In relation to nutrition and health, this section discusses:

• Common anti-nutrients general health and well-being, including: caffeine, alcohol, carbonated soft drinks, stress, smoking, medicines.
• Common ailments such as arthritis, common cold and stress.
• Specific conditions and nutrition, including hypoglycaemia, diabetes mellitus type I and II, gluten, nut and dairy intolerance

There is also a brief description of the main disorders and diseases of the digestive system, such as coeliac disease and reflux oesophagitis (heartburn).

9. Other dietary habits and factors

This section helps to contextualise nutritional knowledge built in terms of influencers on diet, including personal preferences, social factors, religious beliefs, vegetarianism, macrobiotic diet and food combining.

10. Principles of weight loss and weight management

This section discusses in depth the key practices/ methods aligned with successful weight loss and weight management; along with specific dietary recommendations.

11. General and further advice for health and well-being

This section provides an overview of important practices that are aligned with general health and well-being, including fluid/water intake, supplements, exercise, smoking, work, time management, hobbies and interests stress and relaxation, and rest and sleep.

Written by Khalid Khan, a former forensic scientist and long established Nutritional Therapist/ educator, the Healthy Eating and Well-being course is based on a simple tenet: good nutrition is vital for health, and good knowledge builds good nutrition.
To help make this is a reality for people, Khalid has drawn from extensive industrial and educational experiences and crafted several online courses. These are aimed at empowering people with informed healthier choices, by considering nutritional, dietary and lifestyle factors.