Sydney Community College

• About
  • Accreditation
  • Awards
  • College Sites
  • Contact
  • Council
  • Mission
  • Principal's Welcome
  • Search Courses
  • History
    • Early History
• Policies
  • Access and Equity
  • Assessment
    • Assessment Reviews
    • Mutual Recognition
    • RPL
  • Codes of Conduct
  • Complaints
  • Customer Service
  • Discount Policy
  • Employment
  • Enrolment
    • Concessions
    • Course Cancellations
    • Physical Activity
    • Refund
    • Transfers
  • Environment
  • Harassment
  • OH&S
  • Privacy
  • Smoking Policy
• Teaching
  • Course Proposal Form
  • Tutor Handbook
  • Tutor Vacancies
• Learning
  • Course Search
  • Student Handbook
• More
  • EmployME
  • Employment Opportunities
  • Forms
  • GoYoungBiz
  • Reports
  • Tutor of the Year
  • Profiles
    • Tutor Profiles

If you want to learn about nutrition in Sydney, then this course is for you.

You are what you eat. A practising nutritionist explains how different food types affect your body and how you can transform you and your family’s health by simply altering the fats, carbohydrates, protein, vitamins & minerals you consume. Using food as medicine will also be explored. Invest in your future and enrol today.

Agenda

During this course the intention is that the following topics will be covered, but not necessarily in the order given. Due to the flexible nature of Adult Education classes, parts of the curriculum may be adapted to suit the needs of the class.

Week One:

• Introduction to tutor and course
• Introduction to the Digestive System
• Definition of each organ and their functions and the function of enzymes
• Digestive bitters vs. digestive enzymes
• The importance of water
• Organic vs. non organic
• Where to buy ‘good food’

Week Two:

• Introduction to food types, fats/oils, carbohydrates, protein
• Fats and oil – look at their types; saturated, monounsaturated, polyunsaturated and essential fatty acids. Look at what each type is need for, how much is needed, and how to cook with them.
• Function and lowering of cholesterol
• Good and bad oils

Week Three:

• Protein – digestion and absorption
• Look briefly at each amino acid and their therapeutic functions
• Meat vs. vegetarian protein
• Define each type of vegetarianism
• Vegetarian food combining
• Functions of protein
• Nuts and legumes
• Cooking with beans
• Class activity – in groups change meat recipes into vegetarian dishes (watching food combining)

Week Four:

• Carbohydrates – different types, complex vs. refined, function of carbohydrates, diabetes and hypoglycaemia
• Family tree of grains, their uses and nutritive value
• Wheat and gluten intolerance and Coeliacs disease
• The best carbohydrate products to buy
• Design a wheat free menu for 5 days
• Sugar and artificial sweeteners

Week Five:

• Essential foods for the kitchen – looking at their therapeutic uses, health benefits and which ones to buy and why
• Substituting foods in the cupboard – looking at alternatives to what they have to what they can buy
• Table of useful food supplements
• Food myths – including, fat-free and cholesterol free foods etc
• Activity – changing your kitchen and making healthier choices

Week Six:

• Vitamins – the function of each and how to choose effectively
• Food sources of vitamins
• Minerals – the function of each and how to choose effectively
• Food sources of minerals

Week Seven:

• Reading food labels and identifying good and poor food choices. This includes reading numbers on food labels and also identifying possibly genetically modified foods.

Week 8

• Case study – overcoming Irritable Bowel Syndrome through good food and nutrition
• Questions, review and summary

Objectives

The intended Learning Outcomes for this course are as follows.

By the end of the course, the student will be able to:

• Describe how the digestive system works, the process of food breakdown and its utilisation within the body
• Outline the function of each food group, fats/oils, carbohydrates and protein. Identify different food alternatives within each group and have basic skills in preparation and cooking techniques of these foods.
• Incorporate new foods into their diet and kitchen. Identify these foods health benefits, ways to use them and which ones to buy.
• Name the main vitamins and minerals. List the main functions of each, what foods they are found in and the best types to supplement with.
• Incorporate simple strategies into their life to improve the diet and keep the digestive system functioning properly.

Other Information

Please bring an A4 notebook and pen to first lesson.

Leichhardt Campus, Sydney Secondary College (formerly Leichhardt High School) is located on the corner of Balmain Road and Moore Street West. Entry via Derbyshire Street. Onsite parking very limited, some street parking available.

PLS NOTE: All classes need a minimum number of students to go ahead. If your course does not have enough students it will be cancelled and you will be informed. ***Please be aware that you maybe be informed of a cancellation &/or change via SMS or E-mail.