DIET & NUTRITION DIPLOMA COURSE

10 downloads 7542 Views 143KB Size Report
Jul 30, 2013 ... To enable a candidate to use diet and nutrition information to assist in ... Assessment methodology used is MCQ theory examinations and ...
DIET & NUTRITION DIPLOMA COURSE

CIBTAC ©

1

E30 July 2013

DIET & NUTRITION DIPLOMA COURSE aim of course 

To enable candidates to achieve knowledge and understanding of healthy balanced Diets and the theory of Nutrition.  To achieve a national qualification, approved by BABTAC.  To enable a candidate to use diet and nutrition information to assist in consultations and treatment plans for a range of beauty and complementary therapies. (N.B. This qualification does not entitle the holder to construct dietary plans or advise on supplements to a diet) entry level Either: A recognised Body, Beauty or Complementary Therapy qualification to national standards level 3. CIBTAC or equivalent or An Anatomy and Physiology qualification, CIBTAC or equivalent or A medical professional Physiotherapist or Midwife

qualification

i.e.

Oncology

Nurse,

Health

Visitor,

UNITS/SUBJECTS TO BE STUDIED All units are mandatory and examinable. Assessment methodology used is MCQ theory examinations and practical examinations. Generic Areas of Study G2 Health and Hygiene Other Subjects Digestive system Nutrients -

Carbohydrates Proteins Fats/Lipids Vitamins/Anti-oxidants Minerals Roughage/Fibre Water

Nutritional terms Common Anti-Nutrients / Toxins Current trends and concepts in nutrition -

Effects of Pollution

Care of food Refined and Unrefined foods Common health disorders associated with food and diet Raised levels of Cholesterol Obesity Anorexia and Bulimia Diabetes

CIBTAC ©

2

E30 July 2013

MINIMUM TRAINING REQUIREMENT - 50 hours. This must include 33 hours contact (50% of which must be spent working within a commercial salon environment) and 17 hours of additional study. This course is designed on a flexible time basis, enabling many part-time students to qualify who would not be able to attend college on a full time basis.

EXAMINATIONS

The dates will be issued annually by the Examining Board.

THEORY

45mins (multiple choice paper)

EXAM FEE

To be issued annually by the Examination Board.

This CIBTAC Diploma will enable the recipients to become members of BABTAC and obtain insurance cover.

DIET & NUTRITION DIPLOMA LEARNING OBJECTIVES The learner will be able to: 

Understand how the digestive system works.



Name and give the structure and function of the main nutrients and micronutrients needed by the body for health.



Explain a variety of nutritional terms



Understand how the quality of food, eating habits and activity patterns have changed in recent years.



Recognise a variety of health disorders that may be caused by food or dietary habits.

CIBTAC ©

3

E30 July 2013

LEARNING OUTCOMES SECTION BY SECTION digestive system section learning outcomes The learner will be able to: - Name and locate the components of the digestive system. - Describe the structure and function of the digestive system.

The learner will be able to: *

Draw, label and explain the structure and functions of the digestive system including: - Buccal cavity - Salivary glands - Pharynx - Epiglottis - Oesophagus - Stomach - Cardiac and Pyloric sphincters - Small intestine – duodenum, jejunum, ileum - Pancreas - Liver - Gall bladder - Appendix - Large intestine – ascending, transverse and descending colon - Rectum - Anus – Anal sphincter - Peritoneum

*

Name and understand the functions of the digestive enzymes to include: - Salivary amylase (Ptyalin) - Pepsinogen & Pepsin - Amylase - Enteropeptidase - Trypsinogen – Trypsin - Chymotrypsinogen – Chymotrypsin - Lipase - Sucrase - Maltase - Lactase - Peptidase

CIBTAC ©

4

E30 July 2013

nutrients section learning outcomes The learner will be able to: - Name the main groups of nutrients and micro-nutrients. - Describe the structure and function of these nutrients in the body. - Explain where, and the process by which, each group of nutrients are digested and utilised in the body.

carbohydrates The learner will be able to:* Explain in detail the digestion of carbohydrate including: - Polysaccharides - Trisaccharides - Disaccharides - Monosaccharides *

Understand the difference between simple and complex carbohydrates and be able to define their uses to the body

*

Explain how the body stores carbohydrate

*

Name a variety of sources of carbohydrates

*

Understand and state the recommended daily allowance (RDA’s) for the following: - Males, females, young, teenage, elderly, active lifestyle, sedentary lifestyle, good health, ill health and pregnancy (NB Students should never offer dietary advice to people who are either suffering ill health or who are pregnant.)

protein The learner will be able to : *

Explain in detail the digestion of protein, including: - polypeptides - tripeptides - dipeptides - amino acids

*

Understand the difference between first class and second class proteins including: - high and low biological values of protein - food combining for complete proteins

*

Understand the difference between essential and non-essential amino acids

*

Know how many different amino acids there are (it is not necessary to be able to name all of them)

CIBTAC ©

5

E30 July 2013

*

Explain the uses of protein and amino acids to the body

*

Explain how the body stores protein

*

Name a variety of sources of protein in the diet for the following: - meat eaters - vegetarians - vegans

*

Understand and state the recommended daily allowance (RDA’s) to include: - protein deficiencies - protein energy malnutrition (P.E.M) - males, females, young, teenage, elderly, active lifestyle, sedentary lifestyle, good health, ill health and pregnancy (NB Students should never offer dietary advice to people who are either suffering ill health or who are pregnant.)

fats/lipids The learner will be able to: *

Explain in detail the digestion of fats including: - fatty acids and glycerol

*

Explain the process of hydrogenation and the resulting chemical changes

*

Understand the difference between saturated and unsaturated fats and be able to define their uses to the body including: - monosaturated fatty acids - polyunsaturated fatty acids - essential fatty acids

*

Explain Lecithin, its sources and role in the metabolism of fat

*

Explain how the body stores fat

*

Name a variety of sources of fats in the diet to include:- saturated fats - unsaturated fats

*

Explain the changes fats and oils undergo when they are cooked

*

Understand and state the recommended daily allowance (RDA’s) for the following: - males, females, young, teenage, elderly, active lifestyle, sedentary lifestyle, food health, ill health and pregnancy (NB. Students should never offer dietary advice to people who are either suffering ill health or who are pregnant.)

CIBTAC ©

6

E30 July 2013

vitamins & anti-oxidants The learner will be able to:*

Understand the difference between fat soluble and water soluble vitamins including: - fat soluble :-A,D,E,K - water soluble :-C,B1,B2,B6,B12, Folic acid, Niacin, Pantothenic acid, Biotin

*

Define the term anti-oxidants and name the vitamins in this group including: - A,C,E

*

Justify how and why anti-oxidants work, explaining free radicals and the damage they cause

*

Define the role of vitamins as a group and individually including: - A,D,E,K,C,B1,B2,B6,B12,Folic acid, Niacin, Pantothenic acid, Biotin

*

Explain how the body stores vitamins

*

Describe the signs of deficiencies and excess intake of the vitamins including: - A,D,E,K,B1,B2,B6,B12,Folic acid, Niacin, Pantothenic acid, Biotin

*

Name a variety of sources of each of the vitamins including: - A,D,E,K,B1,B2,B6,B12,Folic acid, Niacin, Pantothenic acid, Biotin for the following: - meat eaters - vegetarians - vegans

*

Understand the recommended daily allowances (RDA’s) for the following: - males, females, young, teenage, elderly, active lifestyle, sedentary lifestyle, good health, ill health and pregnancy. (NB. Students should never offer dietary advice to people who are either suffering ill health or who are pregnant.)

CIBTAC ©

7

E30 July 2013

minerals The learner will be able to: *

Define the role of minerals as a group and individually including: - Macro minerals calcium, iron, magnesium, phosphorous, potassium, sodium - Micro minerals chromium, copper, manganese, selenium, sulphur, zinc

*

Describe the signs of deficiencies and excess intake of the minerals including: - Macro minerals calcium, iron, magnesium, phosphorous, potassium, sodium - Micro minerals chromium, copper, manganese, selenium, sulphur, zinc

*

Explain how the body stores minerals

*

Name a variety of sources of each of the minerals including: - Macro minerals calcium, iron, magnesium, phosphorus, potassium, sodium - Micro minerals chromium, copper, manganese, selenium, sulphur, zinc for each of the following: - meat eaters - vegetarians - vegans

*

Understand the recommended daily allowances (RDA’s) including: - Macro minerals calcium, iron, magnesium, phosphorus, potassium, sodium - Micro minerals chromium, copper, manganese, selenium, sulphur, zinc - males, females, young, teenage, elderly, active lifestyle, sedentary lifestyle, good health, ill health and pregnancy (Students should never offer dietary advice to people who are either suffering ill health or who are pregnant.)

roughage / fibre The learner will be able to; *

Explain the uses of roughage to the body

*

Name a variety of sources of roughage in the diet

*

Describe the signs of deficiencies and excess intake of roughage

CIBTAC ©

8

E30 July 2013

water The learner will be able to: *

Define water

*

Explain the uses of water to the body

*

Describe how the body may be forced to hold excess water and the symptoms of this

*

Describe how the body may be forced to dehydrate and the symptoms of this

*

Define dehydration and explain how it affects the body

*

State the recommended level of water intake per day and what factors may affect this

*

Define electrolyte balance and understand how this can be affected

CIBTAC ©

9

E30 July 2013

nutritional terms section learning outcomes The learner will be able to: - Identify and explain a variety of nutritional terms in relation to foods and a balanced Diet. The learner will be able to: *

Define the following terms: - Diet - Nutrient - Nutrition - Calorie/Kilocalorie - Joule/Kilojoule - Recommended daily amounts - Ingestion, digestion, absorption, assimilation, egestion (elimination)

*

State the energy values of: - Carbohydrates, Proteins and Fats

CIBTAC ©

10

E30 July 2013

common anti-nutrients/toxins section learning outcomes The learner will be able to: - Discuss the changes occurring in food production, preparation and handling. - Understand the implications of pollutants on the body - Understand the internal and external effects anti-nutrients and toxins have on the body.

The learner will be able to: *

Define anti-nutrient and toxin

*

Give examples of anti-nutrients / toxins explaining their effects on the body to include: - Tea, coffee, alcohol, fizzy drinks - Drugs, medication, contraceptive pill - Excess salts, sugars, preservatives and false colourings - Smoking - Aluminium (Tin foil) - Mercury (Fish) - Nitrates (Fertiliser)

*

Describe the affect anti-nutrients / toxins have on vitamins and minerals in the body to include: - Absorption - Function - Systems affected

effects of pollution The learner will be able to: *

Identify pollutants and how they affect the body in both the short and long term to include: - Exhaust fumes, emissions from refineries and factories etc., pesticides, chemicals, gases

*

Identify and explain how pollutants can enter the body to include: - Through the mouth (ingested via food and drink) - Through the mouth and nose (inhaled) - Through the skin (absorbed)

*

Identify and explain people most at risk including: - Young, elderly, poor health, pregnant, people in certain geographical locations

CIBTAC ©

11

E30 July 2013

current trends and new concepts in nutrition section learning outcomes The learner will be able to: - Discuss a variety of trends and styles of diet and their advantages and disadvantages to a cross section of people. - Understand the need for hygienic food preparation and the safety aspects involved in the care of food. - Discuss the benefits and implications of refined and unrefined foods on the body. The learner will be able to:*

Discuss the advantages and disadvantages of: - Red meat in the diet, what level it should be at and possible health risks - Eggs in the diet, how many are recommended and what are their possible risks to health - Genetic Modification to food - Organic foods

*

Have a knowledge of the limitations, benefits and possible implications of diets for weight reduction including: - high protein - low carbohydrate - high fibre - meal replacement products - low fat - reduced calorie

dietary recommendations The learner will be able to:*

Know and understand recommendations on diet from: - The Food Standards Agency - The National Food Guidelines

dietary habits The learner will be able to: *

Understand how eating habits can be learnt throughout childhood and the implications they may have

*

Understand how different cultures have different dietary habits and the implications they may have

CIBTAC ©

12

E30 July 2013

care of food The learner will be able to: *

Explain the main points to identify when purchasing food including: - Freshness of food and shelf life - Conditions food is stored in

*

Describe methods of storing food at home including: - Marinating and other ingredients that can prolong food life - Refrigerating and the necessary temperatures - Freezing and the understanding of the labelling relating to this - Reasonable periods of time for the above methods of storage - Nutrient changes of food due to the above measures

*

Understand the importance of food preparation considering: - Necessary hygiene measures - Necessary safety measures - Timing to reduce nutrient changes of food

*

Explain the various impacts of cooking including: - Over cooking - Under cooking - Nutrient changes of food - Different methods of cooking and the advantages and disadvantages these have for the body

refined and unrefined foods The learner will be able to: *

Understand the difference between refined and unrefined foods

*

Understand and explain the changes food goes through in refining including: - Nutrient changes - Appearance changes - Taste changes

*

Describe methods used for food refining

*

Understand and explain which dietary supplements and why, would be needed with refined foods, and their implications on health

*

Define food processing

*

Explain how food can be processed considering: -Additives, preservatives, colourings, flavour enhances, thickeners, emulsifiers, anti-oxidants and sequestrant

CIBTAC ©

13

E30 July 2013

common health disorders which may be associated with food and diet section learning outcomes The learner will be able to: - Understand how diet affects numerous systems of the body. - Recognise a variety of health disorders which may be associated with food and diet.

nutrition and the systems of the body The learner will be able to: *

Explain how nutrition affects the systems of the body including: - The skin - The cardio-vascular system - The lymphatic system - The respiratory system - The excretory system - The digestive system - The reproductive system - The nervous system - The endocrine system - The skeletal system - The muscular system - Cells and tissues - The eyes and ears - The immune system

*

Understand and explain why some people need medically prescribed diets.

dietary changes to benefit health The learner will be able to: *

Briefly describe the symptoms and recommend relevant nutritional changes to benefit the following conditions: - Acne - Arthritis - Asthma - Candida - Common cold - Constipation - Cystitis - Depression - Diarrhoea - Disordered eating - Eczema - Fatigue - Food allergies - Food intolerances - Herpes simplex - High or low blood pressure

CIBTAC ©

14

E30 July 2013

- High Cholesterol - Insomnia - Irritable bowel syndrome - Mouth ulcers - Nightmares - Oedema - Osteoporosis - Psoriasis - Pre Menstrual Tension - Protein Energy Malnutrition - Stress - Menopause - Migraine raised levels of cholesterol The learner will be able to: *

Define cholesterol

*

Understand the difference between, High Density Lipoprotein and Low Density Lipoprotein

*

Name a variety of sources of cholesterol and comment how high their levels are

*

Explain how the body can produce its own cholesterol and why this may happen

*

Explain the uses of cholesterol to the body

*

Explain how high levels of blood cholesterol affect the body in the short and long term

*

Show knowledge of recommended levels of blood cholesterol

obesity, anorexia and bulimia The learner will be able to: *

Define the conditions obesity, anorexia and bulimia.

*

Describe the possible causes of each condition.

*

Describe and justify the symptoms of each condition.

*

Explain other medical conditions linked with each of the above conditions.

*

Be aware of the treatment plans the medical profession may use to help each of the above conditions.

CIBTAC ©

15

E30 July 2013

diabetes The learner will be able to: *

Define Diabetes Mellitus

*

Understand the difference between Type 1 and Type 2 Diabetes including: - Typical people who suffer with the types of Diabetes - Symptoms of the different types of Diabetes - Different treatments of the two types of Diabetes

*

Describe how dietary management can help the condition of Diabetes

*

Describe how Insulin should work including: - How this is aggravated by weight - What goes wrong in the Diabetic person - How the Insulin can be replaced

*

Define the terms hypo and hyperglycaemia to include: -causes -symptoms

implications of exercise The learner will be able to: *

Explain the affects of exercise on the metabolic rate *

CIBTAC ©

Explain the involvement of exercise with the above conditions

16

E30 July 2013

DIET & NUTRITION DIPLOMA COURSE recommended reading CIBTAC have selected contemporary books to assist learners to study and tutors to prepare course materials. Staff may choose some books for library use and others for students to purchase. This list of titles is however a minimum requirement. The more texts available in school/college libraries the more depth and breadth of learning students will experience. As several are very new, CIBTAC would appreciate feedback from both students and staff in refining the list for the future. If you have other suggestions for the booklist please e-mail them to: [email protected] Some subjects are found in overlapping categories. KeyAuthor, Title (edition), Year published, Publisher, unique ISBN number.

nutrition Le Quesne S. Nutrition: A Practical Approach, 2003, Thomson, ISBN 1861529082 Holford P., Optimum Nutrition Bible ISBN 0749925523 Bean A., Fitness on a Plate,2003 A&C Black Publishers, ISBN 0713663812 Dr Ann Walker , Making Sense of Vitamins and Minerals, Boots Health and Nutrition Centre Readers Digest, Food that Harm, Foods that Heal, ISBN0 276 421930 B V Amsterdam, Keeping well – Preventative Medicine, By Time Life Books

CIBTAC ©

17

E30 July 2013

EXAMINATION INFORMATION

diet & nutrition theory examination invigilated by the cibtac examiner guide breakdown of mcq questions Time allowed

45 mins

Number of Questions

40

Number of Marks

60

Percentage Allocation Generic Areas of Study

6%

Nutrition

55%

Diet

39%

TOTAL MARKS

100%

CIBTAC ©

18

E30 July 2013

THEORY INVIGILATION FORM diet & nutrition theory School/College:

Country:

Date of Examination: Duration: Time of Examination: From:

To:

Subject: Candidate ID checked

Name of Candidate

Candidate ID checked

Name of Candidate

Name of Invigilator:

CIBTAC ©

19

E30 July 2013

EXAMINERS FEEDBACK SHEET Subject:

diet & nutrition theory School/College:

Country:

Date of Examination:

85 - 100% = Excellent 75 -84% = Good 60 -74% = Satisfactory 0 - 59% = Below Standard In each case indicate the average % mark in the box provided

Generic Areas of Study

Average %: Nutrition

Average %: Diet

Average %: General Comments

Examiners Name: CIBTAC ©

20

E30 July 2013

DIET & NUTRITION EXAMINATION SUMMARY RECOMMENDATIONS & ACTION POINTS School/College Name:

Country:

Date of Examinations: From:

to:

Actions to be taken by School/College: • • • Recommendations from CIBTAC to the School/College: • • • Action to be taken by CIBTAC: • • •

Name of Examiner:

Signature:

CIBTAC ©

21

E30 July 2013