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Time |
Topic |
| 10.00 to 11.00 |
Introductions, overview, outline programme and suggested books. Review digestive system. Calories, energy and oxidation, EAR, BMR, BMI, WHR. Concept of balanced diet wrt COMA recommendations. |
| 11.15 to 12.00 |
Fats in the diet: saturated, mono-unsaturated, poly-unsaturated, EFAs, cholesterol Processing, hydrogenation, free radicals, TRANS/CIS. Storage, cooking, choosing. |
| 12.15 to 13.00 |
Carbohydrates (CHOs) in the diet; mono and disaccharides, starches, NSPs and fibre. Simple & complex CHOs, GI, sugar limits. Proteins in the diet: structure, amino acids, peptides, secondary and tertiary structure, EAAs, ‘quality’. Deficiency & excess and effects on acid base balance and mineral loss. |
| 14.00 to 14.45 |
Practical session with personal measurements of BMI, EAR, WHR etc |
| 15.00 to 15.45 |
Vitamins and minerals in the diet: RNI concept, food sources, overall functions, esp metabolic cofactors and antioxidants, stability (cooking, preparing & storing) Signs of deficiency, safe limits for supplementation, signs of toxicity. |
| 16.00 to 16.30 |
Review |
Jenny has a BSc in medical biology and has been involved in research at The Radcliffe Hospital, Oxford. She has nursing experience in coronary, general , geriatric and oncology care. She is an experienced tutor and a Raworth graduate and qualified reflexologist and nutrition advisor, having a successful private practice.
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