Training on Nutrition & Food Safety

​Date

​Venue

​Fees

​Registrations

​13th- 24th Jan 2020​

​Nairobi

​$1800

​17th-28th Feb 2020​

​​Nairobi

​​$1800

​​16th-27th Mar 2020

​​Nairobi

​​$1800

​​20th-1st May 2020

​​Nairobi

​​$1800

​25th-5th June 2020

​​​Nairobi

​​$1800

​29th-10th July 2020

​​​Nairobi

​​$1800

​3rd-14th Aug 2020

​​​Nairobi

​​$1800

​14th-25th Sept 2020

​​​​Nairobi

​​​$1800

​26th-6th Nov 2020

​​​​Nairobi

​​​$1800

​7th-18th Dec 2020

​​​​Nairobi

​​​$1800

The food type we eat affects the way our bodies work. Not consuming not or enough consuming the right foods types can result in people to have a higher risk of death and illness. Over the whole life cycle, great nutrition leads to the greater cognitive, motor, along with cultural development, productivity, educational attainment, as well as lifetime earnings. On another hand, the security, nutritional value and quality of the foods we consume are of essential importance to our wellbeing and health. Nutrition and food security are therefore primary considerations for public health.

This program is purposed to enlighten the individuals on the basics of Nutrition, food safety and health. They are going to learn about micronutrients and macro, digestion, food safety, and nutrition and technology for a proactive lifestyle. Participants will, in addition, conduct a comprehensive self dietary analysis.

Who Can Attend?

This course is recommended to community health extension employees working in places that experience frequent droughts and famines, tasks officers within NGO's, teachers/children treatment givers, foods program experts and to team leaders of corporate businesses. It's also ideal for anyone hoping to find out much more about nutrition and those ready to follow a proper lifestyle concentrating on lifestyle disease avoidance.

Duration

Ten days

Objectives

After finishing the training course, the individuals shall be in a position to: • Describe the qualities of nutrients that are essential and assess the usage of medical study to establish nutrient needs.

• Examine the various elements which make a nutritious diet and design menus using The Pyramid of mine and Dietary Guidelines.

• Outline the features of (carbohydrates, proteins, lipids, vitamins) and talk about the consequences of excess intake and deficiency.

• Assess the benefits of minerals and water on the human body.

• Describe problems related to obesity and talk about how it could be handled.

• Discuss good ways to purchase, cook, prepare, and preserve foods.

• Outline the causes and also the consequences of several eating disorders and also talk about the attainable modes of treatment.

​Course Content

1. Nutrition ​

• Classes as well as Sources of Nutrients

• The Need to Eat

• Scientific Research to determine Nutrient Needs

• Nutrition as well as Changing Lifestyle

• Appraise the effect of a changing way of life on a diet plan and talk about exactly how the issue of undernourishment on the planet could be solved.

• Designing a proper Diet

• Nutrition Assessment

• Diet Plans • Evaluate Dietary Guidelines and MyPyramid as diet planning programs and design a menu by using Dietary Guidelines and MyPyramid.

2. Human Physiology

• Cell Biology

• Physiological Systems

• The Digestive Process

• Trace the contribution of the constituents of meals on the usual functioning of cellular parts.

• Delineate the connection between nutrition and also the features of every method of the body.

• Explore the connection between nutrition and also the features of each component of the digestive system.

• List the typical issues with the digestion system and look at the achievable modes of treatment.

3. Carbohydrates

• Types of Carbohydrates

• Carbohydrates in Foods

• Absorption and Digestion of Carbohydrates

• Health Concerns regarding carbohydrate intake

• Explain precisely how carbohydrates are broken down by the body

4. Lipids

• Types of Lipids

• Lipids in Foods

• Absorption and Digestion of Lipids

• Health Concerns Regarding Lipid Intake

• Explain the procedure of absorption and digestion of lipids and also summarize its nutritional job in the body

5. Proteins

• The Building Blocks of Proteins: Amino Acids

• Proteins in Foods

• Absorption and Digestion of Proteins

• Functions of Proteins • Trace the development of protein-rich foods from amino acids.

• Explain the different animal and plant sources of proteins.

• Explain the procedure of absorption and digestion of proteins within the body.

• Outline the features of proteins and talk about the consequences of excess intake and deficiency.

6. Vitamins

• Classification of Vitamins

• Digestion of Vitamins

• Functions of Vitamins

• Vitamin Supplements • Identify foods energy sources of fat-soluble as well as water-soluble vitamins.

• Explain the procedure of absorption and digestion of vitamins within the body.

• Evaluate the nutritional deficiency and role indicators for every vitamin.

• Evaluate the application of vitamin supplements.

7. Minerals and Water

• Water and Minerals

• Functions of Water

• Classification of Minerals

• Functions of Minerals

• State the features of water within the entire body • Classify minerals into big along with trace and pinpoint food sources of huge and trace minerals.

• Excess minerals and mineral Deficiency within the body • Identify and explain issues associated with excess and deficient consumption of minerals and advise treatment that is appropriate.

8. Fitness as well as Weight Control Energy Balance

• Weight Estimation

• Nutrition and Fitness

• Outline the connection between fitness and nutrition

• Popular Diets • Evaluate the effects of several famous diet programs.

• Describe the idea of energy balance and describe exactly how the level of power utilized by the body is assessed • Evaluate the different methods to estimate weight that is healthy and being overweight.

• Describe problems related to obesity and talk about how it could be handled.

9. Eating Disorders

• Healthy Attitudes towards Food

• Summarize the benefits of cultivating nourishing attitudes towards food

• Anorexia Nervosa

• Outline the causes and also negative effects of anorexia nervosa and also talk about the attainable modes of treatment

• Bulimia Nervosa

• Evaluate the causes and also negative effects of bulimia nervosa and also talk about the attainable modes of treatment

• Some More Eating Disorders

• Create a tabular representation of the sources and also negative effects of eating disorders including binge diet together with the female sports triad.

10. Food Safety

• Hazards and risks within the contemporary food chain

• Interpretation of chances, and probability relevance

• Microorganisms inside food: superb, poor and a nuisance

• Qualitative and also quantitative principles food security of chemicals

• Toxicological risk assessment

• Microbiological risk assessment

• Discuss good ways to purchase, cook, prepare, and protect foods.

PLEASE NOTE​

  • All the participants should be conversant with the English language.
  • All our courses involve a mix of one on one presentations, web based tutorials, group discussions, and practical exercises.
  • All courses can be tailor made and adjusted to meet the client’s needs.
  • We have a team of professional experts who work as professionals and trainers in their respective fields.
  • Each participant will get an Uphilos Consultancy certificate, upon completion of each course.
  • All our training sessions are held at Uphilos ​Center. For groups above five people we can train at any location in Kenya, above ten people any location within East Africa, and above twenty people at any location as per the client’s specifications.
  • Participants will be responsible for their travel, dinner, airport transfers, and other personal expenses.
  • Accommodation will be arranged upon request at a discounted price.
  • All payments should be made two weeks prior to the training for better logistics. Proof of payment should be sent to [email protected]
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