Nutrition – The Scientific Approach Course

Course overview

‘You are what you eat’ is a familiar statement nowadays and most people have come to recognise that whatever we eat or do not eat has a major impact on our health.

But that is not the whole story. Research into nutrigenomics has revealed that nutrition and lifestyle can determine which genetically susceptible individual will be affected by specific diseases and which will not. Many diseases can be prevented or reversed if appropriate measures are implemented. How to achieve this is one of the major challenges for healthcare professionals as well as for the government.

From a nutritional perspective, the bioavailability of nutrients is as important as consuming a healthy diet — in other words, absorption of nutrients depends on how we consume our food, how we cook it, whether we eat it raw and which nutrients that food is rich in. For example, iron from a vegetarian diet is better absorbed and utilised by the body if vitamin C is taken at the same time.

Syllabus

Lesson One
- Healthy Eating
  - Genetic Variation
  - Nutrigenomics
  - Food Quality
  - Organic v Non-organic
  - Whole Foods v Refined
  - Empty Calorie Foods
  - Food Bioavailability
  - Conclusion
Lesson Two
- The Endocrine system
  - Hormones
  - Major Glands and their Hormones
  - Thyroid Functions and Disorders
  - Conclusion
Lesson Three
- Essential Nutrients
  - Carbohydrates
  - Proteins
  - Lipids (Fats)
  - Water-Soluble Vitamins
Lesson Four
- Essential Nutrients (Continued)
  - Fat-Soluble Vitamins
  - Minerals
  - Conclusion
Lesson Five
- The Digestive System
  - Introduction
  - Digestive Disorders
  - Dietary Intervention for IBS
  - Acid Reflux Case Study
  - Conclusion
Lesson Six
- Chemical Reactions in the Body
  - Metabolism
  - ATP Formation
  - Diabetes
  - Liver Function
  - Conclusion
Lesson Seven
- Reproduction
  - Female Reproductive Cycle
  - Male Reproductive System
  - Infertility
  - Nutritional Requirements in Pregnancy
  - Female Hormonal Disorders
  - Menopause
  - Hormone Replacement Therapy (HRT) and Natural Products
  - Conclusion
Lesson Eight
- Dietary Interventions (1)
  - Osteoporosis
  - Arthritic Conditions
  - Fibromyalgia and Chronic Fatigue Syndrome
  - Heart Diseases
  - The Intestinal Ecosystem
  - Conclusion
Lesson Nine
- Allergies
  - The Immune System
  - Allergies, Sensitivities and Intolerances
  - Testing for Allergies
  - Asthma
  - The Elimination Diet
  - The Rotation Diet
  - Skin Problems
  - Conclusion
Lesson Ten
- Common Diets
  - Vegan
  - Vegetarian
  - Eat Right for your Type
  - Food Combining
  - Atkins’
  - Sports Nutrition
  - Obesity
  - Eating Disorders and Disordered Eating
  - Conclusion
Lesson Eleven
- Stress and Nutrition
  - The General Adaptation Syndrome
  - Nutritional Support
  - Caffeine and Stimulants
  - Headaches and Migraines
  - Hair Loss
  - E Numbers and Food Colourings
  - Water
  - Conclusion
Lesson Twelve
- Dietary Interventions (2)
  - Alzheimer’s Disease
  - Alcoholism
  - Varicose Veins
  - Periodontal Diseases
  - Supplements
  - Red Flags
  - Conclusion

Practical training

No practical training is required to complete this course.

Prerequisites

You do not need to have any previous qualifications to study this course.

Level

On successful completion of this course you will have received professional training at level 4. This is ideal if you wish to start a practice, or expand a career. Graduates of this course wishing to start their own practice can also obtain professional liability insurance. It has also been endorsed by the Quality Licence Scheme and graduates will receive the QLS Certificate of Achievement as above. This course has been designed by BSY to meet specific learners’ and/or employers’ requirements which cannot be satisfied through current regulated qualifications. The Quality Licence Scheme, endorses high-quality, non-regulated provision and training programmes.

Certification

On successful completion students will receive dual awards: Award 1- The professional BSY Nutrition (Scientific Approach) Diploma and will become a Registered BSY Nutrition (Scientific Approach) Practitioner.

OCN Level 4 award also available at enrolment with 14 national educational credits. Full details on request.

Award 2- Certificate of achievement at QLS Level 4 from Quality Licence Scheme. Registration through BSY is essential with this course.

How the course works

Upon enrolment you receive your first course lessons.

You can study in your own time, at your own pace and from the comfort of your own home. If you have any questions, or would like feedback or encouragement about your course or your studies then you can contact our friendly tutors by phone, email or post.

At the end of each lesson are a set of questions. Completing these can aid your learning and help you master each step before moving on to the next. Your next lesson will then arrive for you to continue when it suits you. This allows us to continually assess understanding and competence of the subject.

Having progressed through each lesson you can take your final examination at home, and at a date and time that suits you. Then, on successful completion you will be awarded your BSY certificate.

Support

Your tutor will mark your lessons, giving valuable, constructive feedback - helping you to master each step before moving on to the next. You can contact them for support or advice throughout your studies.

You can also contact the support team who are here to help you Monday to Friday, 9am to 5pm.

We are proud of our friendly, caring ethos and aim to do all we can to help you succeed.