COURSE OUTLINE

Introduction section covering the classification of overweight and obesity; What causes overweight and obesity?  Planning and prevention of overweight –  public health approach and Government strategies

Issues of overweight in Australia discussing the demographics of overweight and obesity; The cost of overweight and obesity, health risks associated with being overweight WHO report findings into disease prevention

Understanding, beliefs and causes coveringa holistic view of overweight and obesity; Environmental influences on weight control, other influences - eating patterns, diet composition, balance of nutrients, early life experiences, changes in levels of activity, takeaway and fast food consumption; Influence of knowledge and education programs, and the ‘set-point’ theory and weight cycling

Body fat distribution and measurement of body mass looking at body fat distribution and levels of body fat, manual measures of body fat (body mass index, Waist to hip ratio), automated measures of body fat and lean body mass

Elements of a Healthy Diet and application to fat loss covering the dietary Guidelines for Australians and the World Health Report 2002, nutrients and fat loss, carbohydrates, starch and dietary fibre, ways of increasing fibre intake, blood sugar after a meal and fate of excessive sugar; The glycaemic index (GI), protein, functions, fat loss, satiety, deficiency, sources, serves, quality; High protein diets; protein supplements, fruit and vegetables and recommended levels of alcohol and ways of reducing alcohol intake. 

In depth look at dietary fats covering sources of fat in Australian diets, saturated, monounsaturated and, polyunsaturated fatty acids, essential fatty acids, cholesterol and lipoproteins, daily energy requirements of fat, margarine v cold pressed oil and trans-fatty acids; Reducing fat intake
Physiology of the fat cell which discusses the location  and development of body fat.  Insulin’s influence on fat storage, the cycle of lipogenesis, lipolysis and release of FFAs in the body
Energy Balance covering factors involved in food intake, calculating calories and kilojoules; Alcohol and calories, expending energy - basal metabolism, physical activity;  Lean body mass, MR and activity, exercise and appetite control
  
Food labelling and reading labels covering labelling laws and ingredient listings; Reading labels for sugar content; reducing refined sugar intake, calculating fat calories from a panel, foods with over 30% calories from fat, nutrient claims, terminology to disguise ingredients; Logos and endorsements of food products and genetically modified foods and ingredientsPhysical activity and fat loss looks at exercise programs for fat loss, gender differences in reasons for not exercising; Reported barriers to exercise, exercise preferences for men and women and level of activity for fat loss.
Stores of body fuels; Fuels and physical activity for fat loss as well as the effect of fitness levels on fat loss and fuel usage, spot reduction of body fat and fat loss exercise and post-exercise effect on fat loss.
The psychology of behaviour modification and weight loss specifically family attitudes towards alcohol and its consumption socially, feelings of self-worth and competence, self-limiting behaviours, setting the environment, enhancing motivation and using rewards, the importance of fulfilling needs a sense of control.
Programs plans and the way forward discusses dietary assessment, identifying unsound schemes; Products and weight loss preparations and very low calorie diets (VLCD).

JUST A FEW TESTIMONIALS

I am absolutely loving this course and can hardly put it down.
Annette Tavitian

 
Excellent handbook that truly has made me aware of more specific nutrients and their functions, thank you.
Erin O'Reilly



A challenging course, it was refreshing to learn something new while getting my CECs for a change! And I had no idea that sugar didn't turn to fat in the body, cheers.
Malik, SA.