Take your passion for Wellness and healthy eating to the next level by enroling onto our 16 week Foundations of Nutrition Short Course.
Join us on Thursday afternoons for 16 weeks 21 February - 27 June,1.30pm – 4.30 pm (holiday period applies 23 April / 08 May and there will be a Thursday afternoon class on 08 June).
You will have the opportunity to join Wellpark College’s Faculty of Nutrition and learn more about the history, philosophies and practical approaches of this fascinating subject.
The course is a great opportunity for those thinking about studying Nutrition full time and wanting to gain a taster into the Diploma of Nutrition 2 Year course.
Summary of NU101 Foundations of Nutrition Practice
The course covers the fundamentals for nutritionists to understand the basic scientific principles underlying the complex pool of nutrition knowledge and research which presents today. This foundation of nutrition course introduces students to macronutrients (fats, carbohydrates and proteins) and the basic concepts of human nutrition (food choices, modern diets, global nutrition, digestion, nutritional assessment, metabolism, energy balance and weight management). Nutrition is an active science and this course places an emphasis on current interest topics.
On successful completion the student will be able to:
- Outline the contribution of nutrition to special circumstances in life.
- Provide rationale for one modern day food philosophy that has developed throughout history and can be recommended to clients today.
- Analyse the effect of selected dietary changes through weekly experiments.
- Demonstrate consultation skills relating to:
- Bowel disorders.
- Disorders relating to proteins, carbohydrates and fats.
- Defining nutrients
- Digestive processes in gastrointestinal system
- Proteins – structure, types, uses, deficiencies, health issues
- Fats – structure, types, uses, deficiencies, health issues
- Carbohydrates – structure, types, uses, deficiencies, health issues
- Combinations of macronutrients
History and philosophy
- Historical aspects in the development of nutrition
- Modern approaches to nutrition including supplements
- Food philosophies – differing approaches to treatment through nutrition
- Traditions in nutrition
The following text book will be referred to in class, you will need to purchase copies.
Whitney, E., Rolfes, S. R., Crowe, T., Cameron-Smith, D., & Walsh, A. (2016). Understanding nutrition with student resource access 12 months (3rd ed.). South Melbourne, Australia: Cengage Learning.
Available from: cengage.co.nz or Book Depository
This 16 week course follows a paper that our 1st year Nutrition students will be taking, you will in fact be sitting in on the class with the full time Nutrition students. This means that you will have the opportunity to take the same assessments as the full time students if you wish to. You will be given limited access to Moodle so that you can refer to all the reading material talked about in class.
Assessments – We realize that many of you will not have written an assessment in some time, therefore you are invited to attend our Orientation Morning on 13th February 9.30 - 12.30. It's recommend if you are planning to complete the assessments that you do attend the “Learning to Learn Classes” on 14 February 9.30 - 12.30 so that you can gain a good understanding of essay writing, plagiarism and the Wellpark assessment support team.
The 16 week course is a foundation course and is a lot more in depth than the community course that we also run called Nutrition and Eating for Better Health. The community course covers the basics of nutrition and includes subjects such as proteins, carbs, superfoods, probiotics, water etc. and allows for a lot more round table discussion. If you are unsure about which course will work better for you, please call us to discuss.
For more information please email us on firstname.lastname@example.org