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This subject is particularly
useful to both the practitioner interested in nutrition, and to the public
at large. It has been prepared to tertiary standard, and is of very high
quality. Yet like the other subjects offered by the College, it is easy to
understand. What is also significant about this subject is that it has been
prepared with Australian nutrition in mind. Therefore this particular
subject is of considerable importance for all Australians. It has Anatomy
and Physiology as a prerequisite.
In the table below is an
indication of the topics covered, which takes one year of part-time external
study, although the student may alter this rate to suit their lifestyle and
commitments. The 60 modules require an average of 5 hours study each. They
are divided into three 10 week terms of 20 modules each term. This subject
must be completed within 12 months.
This subject is prepared at
tertiary level, and is presented as a full set of illustrated notes.
The Study
Program
External study with
the student being supplied with a comprehensive set of course notes.
Assessment
Three multiple
choice examinations
.
Co
requisites
: Anat & Phys
Course
Fees : $1260.00 -
$
420.00 per term.
Sample module 11 - Recommended Allowances
Term One
Term Two Term Three
| 1.
Intro & dietary components |
21.
Thiamine |
41.
Pregnancy & lactation |
| 2.
Carbohydrate |
22.
Riboflavin |
42.
Growth and development |
| 3.
Fat |
23.
Niacin |
43.
Obesity |
| 4.
Protein |
24.
Vitamin B6 |
44.
Starvation |
| 5.
Vitamins and minerals |
25.
Biotin & Pantothenic Acid |
45.
Allergies |
| 6.
Water |
26.
Folic Acid and Vitamin B12 |
46.
Malabsorption states |
| 7.
Other Molecules |
27.
Vitamin |
47.
Sugar |
| 8.
Food groups |
28.
Vitamin A |
48.
Salt |
| 9.
Food Composition |
29.
Vitamins D & K |
49.
Vitamin C & Cancer |
| 10. The
Australian Diet |
30.
Vitamin E |
50.
Vitamin B6 |
| 11.
Recommended Allowances |
31.
Calcium & Phosphorus |
51.
Coffee & Tea |
| 12.
Factors affecting Nutrition |
32.
Other Bulk Elements |
52.
Alcohol |
| 13.
Factors affecting foods |
33.
Trace Elements |
53.
Cholesterol |
| 14. Food
and the law |
34.
Cardiovascular Diseases |
54.
Fibre |
| 15.
Contamination of food |
35.
Cancer |
55.
Amino acids |
| 16.
Energy Balance |
36.
Digestive system disorders |
56.
Saturation of fats |
| 17.
Weight reduction diets |
37.
Skeletal Disorders |
57.
Fast foods |
| 18.
Vegetarian diets |
38.
Nervous system disorders |
58.
Food additives |
| 19. High
energy diets |
39.
Food poisoning |
59.
Nutrients |
| 20.
Vitamins |
40.
Other Nutritional problems |
60.
Health and nutrition |
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