Course: Diploma in Nutrition
Start date: Thursday, 2 February 2017
Duration: 10 weeks, one evening per week from 6.30 to 9.30pm
Course fee: classroom-based €945 (or €995 if paying the course fee in instalments), online €845 (or €895 if paying the course fee in instalments)
Multi-Course Discount: Students who register for two or more courses can do so at a fee of €895 per course.
This course introduces students to the fundamentals of nutrition; specifically functional nutrition, macro and micro nutrient composition, symptomatology, paediatric and geriatric nutrition, sugar consumption and dietary habits, psychology of food, preventive nutrition for illness and disease, dietary habits and covers aspects of sports nutrition. This course is particularly beneficial for those in the education or learning sector (pre-school teachers, special needs teachers, childcare assistants), social sector (social workers, youth workers, homeless housing), care sector (nurses, geriatric care, paediatric care, psychiatric care, physically disabled, learning disabled), paramedical sector (physiotherapists, chiropractors) and equally, if you have an interest in; What is the macronutrient, vitamin and mineral content of foods and in what ratio do we require these to attain optimal health; What are free radicals and how do they affect us; What are antioxidants and how do they benefit us; How to achieve a healthy immune system; What can prevent physical and mental disease within the body; What do we require to increase life longevity; How to detoxify the body to alleviate symptoms of illness; What is in the food that we consume, well then this is the course for you.
This course provides up to date scientific research, a well-rounded view and base of knowledge to allow the student to identify what they require for their own personal health, that of their families and perhaps friends and to enhance their professional development. The study of nutrition is vast and extensive but we will none the less delve in deep into this exciting world over the course of 10 weeks. Students will have the opportunity to become a member of the European Society for Clinical Nutrition and Metabolism upon completion of the course.
Emma Harnett is a Holistic Nutritionist, Holistic Therapist and qualified Personal Trainer and Fitness Instructor. Emma qualified as a Personal Trainer and Fitness Instructor in 2009 with the National Training Centre, Dublin and went on to study in Canada with the Canadian School of Natural Nutrition where she graduated with a Diploma in Natural Nutrition. Emma worked in various sectors of the corporate field for 8 years before moving full time to consulting privately as a Nutritionist in Canada. Now living in Ireland, Emma consults privately as a Nutritionist from the Naas Holistic Centre in Kildare and provides wellness seminars and workshops to the employees of corporate clients.
Emma is currently a member of the ESPEN (European Society for Clinical Nutrition and Metabolism), CSNN (Canadian School of Natural Nutrition) Alumni Association and the CAHN-Pro (Canadian Association of Holistic Nutritionist).
Week One: Fundamentals of Nutrition, Part 1, Macronutrients
The Fundamentals of Nutrition (2 part) offers a comprehensive overview of the field of nutrition, which leads to a study and understanding of the link between nutrition and preventive medicine. This part of the course explains in depth the role of macronutrients, vitamins and minerals, and the importance of water in the diet.
Week Two: Fundamentals of Nutrition, Part 2 , Vitamins & Minerals, Water
Week Three: Psychology of food
The psychology of food explores our relationship to food and the extremes it can take and some of the psychological studies and behavioural therapies behind these.
Guest Lecturer: Finian Fallon, BA (Hons) Counselling and Psychotherapy, MA Addiction Studies
“Cognitive Behavioural Therapy for Eating Disorders”
Week Four: Anatomy and Physiology
This provides a general overview of the eleven body systems. It covers the structure and shape of the body and its parts, and their relationship to one another. It continues of to the physiological processes by which the eleven systems operate, and the nutritional symptomatology of each system.
Week Five: Symptomatology, Part 1, Paediatric and Geriatric Nutritional Needs
Through a diet of high nutritional quality, we can support life at every stage. Symptomatology (2 part) explains the ten key components of a healthy diet, and leads the student through the changing nutritional needs of various age groups during growth and development. Students learn the health benefits of and basic guidelines for fasting and detoxification.
Week Six: Symptomatology, Part 2, Detoxification, Cleansing & Fasting for Healing | 3 hours
Guest Lecturer: Acupuncturist & Traditional Chinese Medicine Practitioner
“Detoxing the organs using TCM”
Week Seven: Sugar Consumption & Dietary Habits | 3 Hours
Going into detail about how certain dietary habits and the excess consumption of sugar can undermine our health and offers suggestions for replacing these habits.
Week Eight: Lifecycle Nutrition
This course provides information on all aspects of the relationship between nutrition and sports performance. It covers topics such as hydration, sports supplements, ergogenic aids, and how to calculate optimal fluid, calorie, carbohydrate, fat, and protein requirements specific to your individual sports and goals. In addition, advice for vegetarian, female, young, and competitive athletes is given.
Guest Lecturer: Clinical Dietician & Sports Nutritionist
“Nutrition requirements for peak sports performance”
Week Nine: Preventive Nutrition, Part 1; Specific nutrition for specific diseases
The prevention of degenerative diseases is becoming a major objective for many people. The student will learn through preventive nutrition (2 part) how specific diets can retard or reverse the major ailments of our time, including arthritis, atherosclerosis, cancer, diabetes, high blood pressure, senility and digestive conditions. The student will also gain an understanding of the damage caused by free radicals and the benefits of antioxidants. This course addresses these topics through a focus on digestion and elimination.
Week Ten: Preventive Nutrition, Part 2; Free radical formation, Antioxidants, source and use
– Superfoods, David Wolfe
– Prescription for Natural Cures, James F. Balch, M.D.
– Allergies: Disease in Disguise, Carolin Bateson Koch, N.D.
– The China Study, T. Colin Campbell, PhD
– Eat Dirt, Dr. Josh Axe, D.N.M, DC, CNS
– Gut and Psychology Syndrome, Dr. Natasha Campbell-McBride, M.D, MMedSci (neurology), MMedSci (Nutrition)
– The Great Cholesterol Con, Dr. Malcom Kendrick
A pass grade on the written assignment will be required for awarding of the Diploma. A fail grade will result in a Certificate of Attendance for the course but without the Diploma being awarded. Students must attend at least 8 of the 10 evenings to graduate with either the Diploma or Certificate of Attendance unless a serious and verifiable reason for further absence is provided. Similarly, the Project must be handed in on the due date unless a sound reason for lateness is provided. In such instances, an extension may be awarded at the discretion of the lecturer.
Why City Colleges?
- Courses for students who are passionate about their subject, delivered by leaders in their field.
- Live lectures which are also streamed live on Moodle and recorded for review
- City centre location in South Great George’s Street, convenient for bus, LUAS, DART
- Southside Dublin location in Dundrum
- Study rooms and library in our City Centre and Dundrum locations
- Limited class size
To download an application form click here
For more information please contact us on: 1850 25 27 40, 01 4160034 or email firstname.lastname@example.org
For More Information
Please contact us on: 1850 25 27 40, 01 4160034 or email email@example.com