Level 3 Nutritional Therapy Diploma
This course is thoughtfully structured into ten manageable units, each exploring key aspects of the field.
Level 3 Nutritional Therapy Diploma Entry Requirements
All students must be 16 years of age and above before enrolling on our Level 3 Nutritional Therapy Diploma course.
Level 3 Diploma courses require a minimum prior learning to GCSE standard in order that students can manage their studies and the assumed knowledge within course content.
Study Hours
Approximately 20 hours per unit.
Assessment
Optional coursework and final examination.
Enrolment
Please note that you can enrol on this course at any time.
Course Length
1 Year.
Endorsed By
Students have the option to choose the awarding body of their course.
This course has been endorsed by :
Quality Licence Scheme: https://qualitylicencescheme.co.uk/
Or
Accord: https://accord.ac/
These courses’ awarding bodies are recognised for their high-quality, non-regulated provision and training programmes. This course is not regulated by Ofqual and is not an accredited qualification. Your training provider will be able to advise you on any further recognition, for example, progression routes into further and/or higher education. For further information please visit the Quality Licence Scheme website or the Accord website
Additional Recommended Text:
Nutrition, Health and Sport by Tutor Argon
Progression
This Level 3 Nutritional Therapy Diploma course can be used to gain entry to a Level 4 Diploma or higher.
Course Content
Module 1 – The Inflammation Syndrome
This module explores “The Inflammation Syndrome” and its connection to various health issues such as allergies, heart problems, bronchitis, arthritis, and Alzheimer’s disease. It delves into the causes and triggers of inflammation, discussing the role of anti-inflammatory drugs and emphasising the importance of examining our diet, nutrition, and supplements to prevent long-term illness. The module also considers how food can be used to combat ailments associated with inflammation.
Module 2 – Profiles of Different Foods and Drinks
Achieving long-term health involves managing the quantity, type, and quality of food and drink. Honest recording of dietary habits is crucial, dispelling excuses like metabolic rate. Foods are categorised into six groups, including vegetables, fruits, grains, dairy, meat, and fish, with some “superfoods” like yoghurt, broccoli, and turkey. Certain foods with healing properties and their key nutrients are explored. The importance of balancing food intake with hydration is emphasised. The module also covers facts about alcohol, its metabolism, and its effects on health. Collecting information, especially recipes for special diets, is advised for therapists to have a variety of useful sources.
Module 3 – Health and Nutrition During Different Life Stages
Throughout life, healthy living, diet, and exercise remain crucial. Different stages, from infancy to old age, have varying nutritional needs. For instance, as people age and become less active, their food requirements decrease. Babies and children, on the other hand, require special diets for growth and development. Children benefit from full-fat dairy, and teenagers need high-energy foods. The importance of a balanced diet for various life stages, how the body uses food, and how diet plans can be both healthy and enjoyable are discussed.
Module 4 – Food Safety
This module explores the availability and preparation of food in the UK, emphasising the importance of healthy and safe consumption. It discusses various food preparation processes, highlighting food safety considerations in handling, cooking, and storage. The module also explores substances and chemicals added to foods, including those for preservation and flavour. The concept of genetically modified foods is explained. Practical tips on avoiding food poisoning, ensuring safety in storing and cooking food, and key considerations for food during travel are also covered.
Module 5 – The Organic Question
This module examines the shift from all food being organic to the introduction of pesticides and fertilisers. People opt for organic products as a safer and healthier alternative to those with potentially harmful pesticides and chemicals. The module explores the production and health benefits of organic food and highlights the disadvantages of conventional choices, including health and environmental costs. Detoxification and its health benefits are discussed, and the module briefly touches on the challenge of maintaining a healthy weight in an environment of readily available, inexpensive food.
Module 6 – Treating Ailments and Illnesses Through Nutrition – Part 1
The next three modules provide guidance on addressing ailments and illnesses, specifically targeting key body organs through nutrition and the use of specific foods and liquids, in conjunction with conventional medicine. The initial discussion covers skin disorders, digestive issues, respiratory ailments, urinary diseases, and conditions affecting the ears, nose, throat, mouth, and eyes. The modules explore the relationship between high-quality foods, diet, and their impact on preventing or mitigating common ailments, including stress. The potential issues arising from overeating or consuming unhealthy foods are highlighted, such as the link between chocolate consumption and acne.
Module 7 – Treating Ailments and Illnesses Through Nutrition – Part 2
This module focuses on organs affected by heart and circulatory disorders (e.g., high blood pressure, cholesterol), immune and nervous system disorders, brain issues, and cancer. Common illnesses covered include strokes, diabetes, anxiety, stress, and minor concerns like varicose veins.
Module 8 – Treating Ailments Specific to Women
This module addresses gender-specific disorders in women, such as premenstrual tension, menopause, and issues like breast and ovarian cancer. Diet and nutrition are explored as tools to alleviate symptoms and support overall health, including during pregnancy. The module also delves into foods that may slow down the ageing process, with a focus on skin strength and eye health. It discusses the misuse of food, including eating disorders like Anorexia nervosa and Bulimia, and emphasises the importance of vitamins, minerals, and a balanced diet featuring superfoods.
Module 9 – Treating Ailments Specific to Men
This module addresses men’s health concerns, including hair and muscle loss, impotence, prostate and testicular cancer, appearance, weight, anxiety, and stress. The impact of lifestyle on weight is explored, with stress contributing to weight gain. The decline in metabolic rate with age is discussed, and strategies for increasing and maintaining muscle mass to counter this decline are examined. The module underscores the importance of a diet rich in protein, vegetables, and superfoods, and limiting alcohol and cigarettes for men’s overall well-being.
Module 10 – Setting up in Business as a Nutritional Therapist
The internet provides valuable support and free resources for those venturing into or already running their own nutritional therapy business, offering templates for essential paperwork and support groups. In this final module, we address the various aspects of establishing a nutritional therapy business, including marketing, finances, legal matters, and building a successful enterprise. The module also compares the pros and cons of being self-employed versus working for others.
Requirements
- All students must be 16 years of age and above before enrolling on our Level 3 Nutritional Therapy Diploma course. Level 3 Diploma courses require a minimum prior learning to GCSE standard in order that students can manage their studies and the assumed knowledge within course content.