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Views Read Edit View history. Training endorsed to Aug This course prepares students for post-secondary writing tasks, research, and documentation. Journal of Diabetes Science and Technology. Some organizations have begun working with teachers, policymakers, and managed foodservice contractors to mandate improved nutritional content and increased nutritional resources in school cafeterias from primary to university level institutions. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs. Coaches who our readers, clients, and customers can trust.

About the Program

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Industry associations impacting the workplace will be explored, while examining the scope of practice, key skills and nutrition care duties of a nutrition manager. A study of evidenced-based practice and research literacy will also occur. Students will develop materials and resources that will be beneficial in supporting personal and professional development throughout the program. The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment, particularly in health care, is emphasized in this course.

Relevant legislation and industry best practices for health, safety, sanitation, quality assurance, and client satisfaction are explored from a food service management perspective. This course explores each stage of the lifecycle from conception onward. The nutritional screening, requirements and care will be discussed in the context of physiologic and cognitive development. Dietary and physical activity recommendations for each age group will be discussed.

Conditions, interventions and current trends that have a nutritional impact for each age group will be explored. Strategies to promote nutrition within the communities will be discussed throughout the course.

This course applies the principles of food science and food processing to nutrient content and availability including the physical and chemical composition of foods.

Methods of food purchasing, preparation, storage, and the influence of biotechnology and food additives will also be discussed. Students will be introduced to the principles of menu planning for optimum nutrition and sustainability in food systems. This course introduces students to the concepts of modifying and interpreting food restriction for various personal preferences and medical conditions.

Community populations and low nutrition risk conditions, including drug-nutrient interactions, respiratory disorders, gastrointestinal disease, and hematological disease will be studied in depth.

The anatomy, physiology, and pathophysiology of body systems involved in diseases with nutritional consequences will be explored. Students will become proficient in the nutrition assessment of community clients and patients with low nutrition risk conditions, and will apply the nutrition care process through case study assignments.

Nutrition and health promotion to the greater community will also be studied and applied. This course will enable students to understand principles of cost controls, basic accounting, and budgeting within food services. Students will be exposed to cost control calculations within various areas of food services in conjunction with reviewing costing principles, preparing operating budgets, income statements and balance sheets for food service management.

This course will introduce students to food service systems, operations, and menu planning from a management perspective. Topics will include components of food services, food operations, government legislation, procurement, receiving, storing and inventory, and food production from a management lens. Students will utilize industry computer software throughout the course for application of theoretical concepts. In this course, students will demonstrate principles of effective communication, counselling, and customer service including appropriate application of various communication channels within dietetic practice and management.

Students will develop counselling, teaching, and customer relation skills and demonstrate effective oral, written and non-verbal communication skills through case study application of theory with standardized patients. This course is designed to study aging from a Canadian perspective.

The demographic profile, physiological processes, sociological theories, and attitudes towards aging will be addressed. Emphasis is on the nutritional implications related to changes in the aging process. Swallowing disorders, changes in taste and texture modified diets will be studied. This course is an in-depth study of menu management, with a focus on menu planning within healthcare foodservices.

Students will plan menus that accommodate the various needs of clients and patients with various nutritional, dietary and medical needs, while respecting cultural and religious requirements and personal preferences. Application of cost control principles to the menu, including recipe standardization, will also be explored.

In this course, a continuation from Clinical Nutrition Care I, students will continue to build their skills in modifying and interpreting food restriction for various medical conditions. This course emphasizes the nutritional assessment and care for patients with diagnosis of diseases with low to moderate nutrition risk, including neoplastic disease, musculoskeletal disease, cardiovascular disease, diabetes mellitus, pancreatic disease, liver disorders, neurological disorders, and renal disease.

Students will become proficient in the nutrition assessment and care of patients with low to moderate nutrition risk, and will apply the nutrition care process and utilize critical thinking skills through case study assignments.

In this course, students will apply problem solving and critical thinking within food services and nutrition care management through analysis and presentation of case studies. Our standards for the wider workforce in nutrition in public health, catering, fitness, leisure and social care were developed with support from Department of Health and Public Health England, and are the benchmark for nutrition competence for all who use, translate or provide nutrition information to the public.

The Association for Nutrition AfN defines and advances standards of evidence-based practice across the field of nutrition and at all levels within the workforce. We protect and benefit the public by:. AfN Certified Courses have demonstrated that they meet our rigorous standards for both course content and education standards.

Full listing of AfN Certified Courses. A not-for-profit organisation, registered as a company limited by guarantee - Registered Charity No. Use of this website is permitted only in accordance with the Terms of Use and Privacy Policy.

Those not wishing to be so bound must leave the site immediately. If you are a UKVRN registrant but have not created an online account, please click here to set up your username and password. If you have forgotten your username or password, please click here to be sent a reminder. The program will automatically calculate the area, perimeter, angle, radius, or length, depending on the measurement tool that is selected.

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