Nutrition for Weight Loss

This course covers the causes of obesity and the nutritional basics needed to understand weight control. You will study popular approaches to weight loss, how to prevent and treat obesity, and how to help modify eating behaviour for lasting change. The course also covers medical conditions linked to weight and finishes with planning a diet as a practical project. Suitable for those wanting to understand and manage their own weight, or working in health, fitness or nutrition support roles.

Learn more about what we eat, lose weight, understand obesity and much more. Understand obesity, particularly focusing on the affect of what we eat on weight. Self paced 100 hour course, start anytime, study anywhere. ACS Student Comment: Absolutely [the course was a valuable learning experience]! Gave me confidence and knowledge to start my own small business and help others with health and weight loss. I am very impressed with ACS from start to finish! I have attended other tertiary institutions before and attended university and have never had such a smooth and positive experience as the one with ACS. Lisa McDonald - Nutrition For Weight Loss course. Course Aim To explain all aspects of how nutrition affects weight loss. It is an ideal course for people working with children in the child care industry, for personal trainers who want to know more about nutritional guidelines to support the advice they give their clients; for anyone working in the health sector with people who are concerned with current or previous weight gain. CONTENTS There are nine lessons in this course as follows: 1. Understanding Obesity What is obesity Types of Obesity – Hyperplasia or Hypertrophy of Fats Cells Dietary Trends and the Incidence of Obesity Factors Influencing Food Intake and Habits Physiological factors which determine food intake Environmental and behavioural factors which determine food intake: Causes of Obesity (Genetics, Lifestyle, Exercise, Eating habits, Water intake, Changing metabolism through life, Medical conditions and disease, Psychology) Health Risks of Obesity Understanding Weight Body composition Evaluation Techniques – Body Mass Index (BMI) 2. Nutrition Basics Why we need food Nutrient Reference Value (NRV) Understanding Digestion and Absorption How we process food Basic Roles of Major Digestive Organs Food Composition (Carbohydrates, Protens, Fats, etc) Fibre Need for Fluids The Glycaemic Index (GI) Calculating Energy Requirements Basal Metabolic Rate Food Pyramid and Recommended Daily Intake (RDI) What is the recommended intake of nutrients? New food pyramid and normal eating patterns Childhood Obesity 3. Diets -Fads, Fiction and Fact A Review of Popular Approaches to Weight Loss and Control Vegetarian Diets Starvation Very Low Calorie and Liquid Diets Commercial Low Calorie Meal Substitutes Commercial Low Calorie Meal Substitutes Blood type diet Food combining Detox Diets Low carbohydrate diets Low Glycaemic index diet (low GI) Sweeteners Low fat diets Fat Substitutes Fat burning diets Supplements Guidelines for Childhood Weight Loss 4. Preventing Obesity Introduction Metabolism – Keeping the Metabolic Rate Stable Making the best food choices Nutritional Education Teaching Healthy Eating Habits to Children Health Initiatives Targeting Obesity Public Health Information Legislative controls 5. Treating Obesity Methods that Work Assessment of Clients or Patients Modifying Behaviour Prescribing Diets Life Coach and Personal Trainer Weight Loss Hypnosis Self-help Groups Health Clubs, Health Farms and Holiday Retreats A Holistic Approach Supplements 6. Modifying Eating Behaviour Key Stages in Behaviour Changes Cultural food patterns How to Make Lifelong Changes Assess Current Diet (patterns and nutritional value) Plan for Change Seek Motivation and Support from Others Improving Health Through Food Diseases Linked to Obesity Changing Unhealthy Habits 7. Restricting Calorie Intake Understanding Energy and Metabolism Metabolism Energy Metabolism Age (Growth and Aging) and Metabolism Activity and Metabolism Calorie Restricted Diets 8. Medical Conditions: Hormones, Drugs, Eating Disorders Nutrition During Disease Childhood Diabetes Link between Medication and Diet Drugs and Hormones Prescribed for Weight Management Diet Pills Thyroid hormone Somatropin (Growth Hormone Weight Loss Surgery Lipoplasty (Liposuction) Abdominoplasty (Tummy tuck) Anorexia Nervosa Bulimia Nervosa 9. Planning a Diet A major Problem Based Learning Project Lesson Aims Develop an understanding of modern day causes of obesity and recognise its significance to health. Be able to evaluate the weight status and body composition of an individual. To develop an understanding of a range of weight reducing diets and to evaluate how ‘healthy’ different diets are in terms of nutrient balance and consider how practical the diets are to follow Explain the relationship between nutrition and obesity. Determine appropriate actions to manage eating habits in individuals and in demographic groups for prevention of obesity. Determine appropriate treatments for treatment of obesity. To compare different techniques for modifying eating behaviour in order to control obesity. To analyse the calorie intake of an individual and recommend changes in order to manage obesity To describe a range of medical conditions and treatments that can affect obesity, and to explain appropriate dietary management responses to those conditions. To evaluate the obesity problem of an individual and determine a recommended course of action within a limited time frame; and using available information and resources gathered within that time frame. WHAT NEXT? 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