Accredited Level 3 Nutritional Therapy Diploma

Nutritional Therapy involves using food and nutrition to promote health and well-being by applying the principles and practices of nutritional therapy. The course educates on working with individuals to develop holistic diet plans tailored to their needs. Through initial assessments, customised dietary adjustments are made to enhance health benefits, such as improving overall well-being and addressing specific concerns like hair and skin conditions. While not able to diagnose serious illnesses, nutritional therapy complements conventional treatments, offering a holistic approach to addressing health issues from fatigue to arthritis. The course also provides guidance on enjoying life to the fullest through nutrition, including tips for dining out and making healthier food choices.

This course is thoughtfully structured into ten manageable units, each exploring key aspects of the field.

Accredited Level 3 Nutritional Therapy Diploma Entry Requirement
To enrol in this Level Three course, applicants must be at least 16 years old and have GCSE/IGCSE or equivalent qualifications, along with proficient English communication skills in speaking, reading, and writing.

Advice on enrolment and guidance of prior learning (APL) can be obtained through our contact centre. The course is a rolling programme and can be started at any point in the year.

Successful students can go on to Higher Education.

Assessment
The coursework is assessed through continuous assessment with no formal exit examinations.

Study Hours
Approximately: 200 hours of personal study time for the entire course is recommended. All of this is supported by our Course Tutor, who greatly encourages students to access support throughout their course.

Accredited Level 3 Nutritional Therapy Diploma Course Length
1 Year.

Awarding Body
AccordAI

Progression
This course can be used to gain entry to a Level 4 Diploma or higher.

Course Content

Module 1 – The Inflammation Syndrome

Inflammation is commonly associated with muscle aches and joint stiffness, but its impact extends to various health issues like allergies, heart problems, bronchitis, arthritis, and Alzheimer’s disease. This module delves into understanding “The Inflammation Syndrome” concerning diet, nutrition, and overall well-being. It explores the root causes and triggers of inflammation in the body, questioning the effectiveness of anti-inflammatory drugs versus dietary and lifestyle interventions in preventing long-term diseases. Additionally, the module examines how food, diet, and nutrition can be utilised to address ailments associated with inflammation.

Module 2 – Profiles of differing foods and drinks

Achieving long-term health relies on effectively managing and balancing our food and drink intake. While metabolic rate is often blamed for unhealthy eating habits, fostering honesty in recording dietary intake is equally important. Food categories, including vegetables, fruits, grains, dairy, meat, and fish, along with “superfoods” like blueberries and broccoli, are explored for their nutritional benefits and healing properties. The module also covers the importance of hydration and the effects of alcohol on health. Additionally, it provides guidance on collecting information, such as recipes, to support special dietary needs, ensuring therapists have valuable resources readily available.

Module 3 – Health and nutrition during differing life stages

Healthy living, diet, and exercise play vital roles in every stage of life, with distinct nutritional requirements at each phase. As individuals age, their lifestyles often become more sedentary, necessitating a decrease in food intake. Conversely, babies and children require specialised diets to support growth and development, such as full-fat dairy products for children and high-energy foods for teenagers. While growth rates slow in adulthood, maintaining a healthy diet and remaining active is crucial to avoid health issues later in life. This module explores the components of a balanced diet across different age groups, the body’s utilisation of food, and methods for creating enjoyable and nutritious meal plans.

Module 4 – Food safety

In the UK, a wide variety of foods are available year-round in various forms and preparations, offering convenience and diversity. However, ensuring food safety and maintaining healthful preparation methods are essential. This module examines different food processing techniques and emphasises the importance of safe handling, cooking, and storage practices. Additionally, it delves into the use of additives and chemicals in food production and explores the concept of genetically modified foods. Practical tips for preventing foodborne illnesses, safe food storage and cooking, and essential considerations for food safety while travelling are also covered.

Module 5 – The organic question

Once, all food was organic, but the introduction of pesticides and fertilisers changed this landscape. Many now opt for organic products due to concerns about pesticides and chemicals in conventional foods. Organic options are increasingly accessible in various outlets, including supermarkets, restaurants, and educational institutions. This module explores the production and benefits of organic food, highlighting its health advantages over conventional choices. It also addresses the drawbacks of conventional foods, including their impact on health and the environment. Additionally, detoxification and its health benefits are discussed, alongside considerations regarding weight management and the importance of exercise in today’s food-rich environment.

Module 6- Treating ailments and illnesses through nutrition – Part 1

The subsequent three modules offer guidance on addressing various ailments and illnesses, emphasising the role of nutrition and specific dietary choices alongside conventional medical treatments. The initial module delves into skin disorders, digestive and respiratory issues, urinary conditions, as well as ailments affecting the ears, nose, throat, mouth, and eyes. By thoroughly examining each body organ, learners gain insight into potential causes of associated disorders and illnesses. The modules explore how a balanced diet can impact, prevent, or alleviate common ailments while also addressing factors like stress. Additionally, they highlight how certain dietary habits, such as overeating or consuming unhealthy foods, can exacerbate health issues, like the link between chocolate consumption and acne.

Module 7 – Treating ailments and illnesses through nutrition – Part 2

This module focuses on organs and body parts affected by heart and circulatory disorders like high blood pressure and cholesterol, immune and nervous system disorders, brain conditions, and cancer. It covers common illnesses such as strokes, diabetes, anxiety, stress, and minor issues like varicose veins.

Module 8 – Treating ailments specific to women

Women face gender-specific disorders like premenstrual tension and menopause. Diet and nutrition can alleviate symptoms of these disorders and serious illnesses such as breast and ovarian cancer. Pregnancy is also discussed in terms of healthy living and nutrition. Certain foods may slow down ageing, strengthen skin, and combat age-related damage to the eyes. The module also addresses eating disorders like anorexia nervosa and bulimia, emphasizes the importance of vitamins and minerals, and advocates for balanced diets with superfoods.

Module 9 – Treating ailments specific to men

This module focuses on men’s health issues such as hair and muscle loss, impotence, and prostate and testicular cancer. It also addresses appearance, weight, anxiety, and stress. Weight gain is often linked to lifestyle factors, with stress potentially contributing to weight gain. As men’s metabolic rates decrease with age, maintaining muscle mass becomes crucial. The module emphasises the role of diet and exercise in men’s well-being, advocating for a balanced diet rich in protein, vegetables, and superfoods while limiting alcohol and cigarettes.

Module 10 – Setting up in business as a nutritional therapist

In this final module, we explore the various aspects of starting a nutritional therapy business, including marketing, finances, legal matters, and building a successful venture. The module also discusses the pros and cons of self-employment versus working for others, highlighting the resources available online for support and the essential paperwork needed for business operations.