Diet and Nutrition

This course examines the impact of diet and nutrition on health and the ramifications and disease development as a result of an unhealthy diet. It explains guidelines and advice and how to implement this in different settings.

Learning objectives:

By the end of this training the learner should be able to understand:

• What constitutes a healthy diet
• The impact of poor nutrition on health, both short and longer term
• The National and Global impact on health from poor nutrition and an unhealthy diet
• The prevalence of diseases associated with poor nutrition
• The principles of the food pyramid
• How to complete a nutritional risk assessment and the requirements and need
• Related guidance and legislation:
        -Government guidelines regarding a healthy diet
        -NICE guidelines
• Pre-prepared foods and their nutritional value
• Malnutrition—what is it and who is vulnerable
• Nutritional risk assessments—when, why and for whom
• Food hygiene, food presentation and variety
• Special diets for certain diseases/illness
• The impact of diet on behaviour of certain foods
• Obesity and diet related diseases
• The relationship of diet with Epilepsy
• Care standards and CSCI requirements

Working methods:

• Tutor presentations
• Discussion
• Overheads/PowerPoint Presentations
• Small & large group work
• Practical exercises
• Handouts

CP182/5.9