Accredited Level 3 Nutritional Therapy Diploma Entry Requirement
Entry to this level three course requires that potential students have gained GCSE/IGCSE or equivalent qualifications and have, good English oral, reading and writing skills.
Advice on enrolment and guidance of prior learning (APL) can be obtained through out 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, including remaining as students at OLC to complete courses in our portfolio of higher awards.
All students must be aged 16 or over.
The coursework is assessed through continuous assessment with no formal exit examinations.
Approximately: 200 hours of personal study time for the entire course is recommended. All of which is supported by the OLC Course Tutor, who we greatly encourage students to access support from throughout their course.
This course has been developed by the College’s professional team of tutors to meet the needs of sector based employers and employees. It is also part of the College’s validated level three Diplomas’, recognised internationally, as verified and moderated Centre for Interactive Education (CIE Global). Further details of our accreditations are provided on our website.
Accredited Level 3 Nutritional Therapy Diploma Course Length
Accredited Level 3 Nutritional Therapy Diploma Course Content
Accredited Level 3 Nutritional Therapy Diploma Module 1 – The Inflammation Syndrome
Most people consider inflammation to cause tenderness and muscle ache e.g. back ache and stiff joints, but inflammation causes and is related to a whole host of ill health such as allergy, heart problems, bronchitis, Arthritis and Alzheimer’s disease. This first module concentrates on exploring what is meant by “The Inflammation Syndrome,” in relation to diet and nutrition, health and well-being. The causes of inflammation within our bodies and what triggers it are investigated. The value of anti-inflammatory drugs in combating inflammation, or whether there is need to look more closely at what we eat and drink and the supplements we take, in order to prevent disease and illness in the long-term is discussed. How food, diet and nutrition can be used to combat the various ailments arising from the inflammation syndrome is considered.
Accredited Level 3 Nutritional Therapy Diploma Module 2 – Profiles of differing foods and drinks
The key to healthy living in the long term is the management and balance of the amount, type and quality of food and drink we consume. Excuses are made such as metabolic rate to blame unhealthy eating, but teaching people to be honest about recording what they eat is also important. The foods we eat are divided into 6 groups, namely, vegetables, fruit, grains and cereals, dairy products, meat and fish, and with the addition of certain “superfoods” for example blueberries, probiotic yoghurt, broccoli and turkey. Certain foods are also thought to have healing properties and the key nutrients they contain are investigated. What we eat has to be balanced with what we drink. Finally, facts about alcohol, how bodies metabolise it and the effects of alcohol on health is explored. How to collect information, such as recipes, especially for special diets, is advised so that a therapist has a range of useful sources to hand.
Accredited Level 3 Nutritional Therapy Diploma Module 3 – Health and nutrition during differing life stages
Healthy living, diet and exercise are important throughout all the stages of our life, and nutritional needs throughout the differing stages of life can be identified. So as people get older, for example, their lives become more sedentary and less food is needed. On the other hand, babies and children have special nutritional needs and a special diet to help them develop and grow, e.g. children need full-fat dairy products, rather than low-fat versions, and teenagers need high energy foods. This pattern of growth slows down in adulthood, but, as people grow older, problems can arise, if the diet is not healthy or they lack activity. What constitutes a balanced diet for different people, how is food used by our body and how diet plans can be healthy and fun is discussed.
Accredited Level 3 Nutritional Therapy Diploma Module 4 – Food safety
In the UK, it is possible to obtain any food at any time of the year, made into several recipes and available in different forms, e.g. we can get papaya and pineapple dried, fresh, in tins or as part of dessert. The way food is available fresh or processed, and how it is prepared has to be healthy and safe for consumption. This module discusses different food preparation processes and raises questions about food safety, including the careful handling, cooking and storage of foods. The substances and chemicals added to foods to help preserve, flavour and make it palatable or appear or taste a certain way is explored. What is meant by genetically modified foods is explored. The ways of avoiding food poisoning, how to stay safe when storing and cooking food, and the key things needed to be known about food when travelling is discussed.
Accredited Level 3 Nutritional Therapy Diploma Module 5 – The organic question
At one time all food was organic, but this changed when pesticides were added to prevent attack by insects or fertilizers were added to increase yield of the crops. People choose to buy and consume organic products, because they want a safer and healthier alternative to foods that may contain toxic pesticides and chemicals. Organic food is now easier to find, not only in health food stores and supermarkets, but also in restaurants and some schools and colleges. This module looks at what organic food is and how it is produced, as well as why it is healthier than conventional choices. It also considers the disadvantages of conventional foods, such as the cost, not only to our health and wellbeing, but also to the environment. Detoxification and its health benefits are considered in detail. As food today is so cheap and readily available, the ease of gaining weight and the need to exercise is discussed briefly.
Accredited Level 3 Nutritional Therapy Diploma Module 6- Treating ailments and illnesses through nutrition – Part 1
The following three modules provide advice on how to treat ailments and illnesses, with particular reference to a key body organ through good nutrition and the use of particular foods and liquids, alongside conventional medicine. The first discussion focuses on skin disorders, digestive and respiratory illnesses, urinary diseases and ailments of the ears, nose, throat, mouth and eyes. An in-depth study of the body part or organ helps form an understanding of the possible causes of disorders and illnesses that affect it. How good quality foods and diet affect, prevent or deter common ailments and limit e.g. stress is investigated. Food, through over-eating or consumption of bad or unsafe food can be problematic, e.g. chocolate can cause acne and spots.
Accredited Level 3 Nutritional Therapy Diploma Module 7 – Treating ailments and illnesses through nutrition – Part 2
This module concentrates on the organs and body parts affected by heart and circulatory disorders e.g. high blood pressure and cholesterol, disorders of the immune and nervous systems, brain disorders and cancer. The common illnesses and diseases discussed also include strokes, Diabetes, anxiety and stress, and minor issues such as varicose veins.
Accredited Level 3 Nutritional Therapy Diploma Module 8 – Treating ailments specific to women
Women are affected from disorders or issues specific to their gender including, premenstrual tension and the menopause. Diet and nutrition can help alleviate many of the symptoms of these disorders, as well of more serious illnesses, for example, breast and ovarian cancer. Pregnancy is also considered, in relation to healthy living and good nutrition. There is evidence to suggest that many foods may slow down the ageing process and these will identified. Regular consumption of foods to improve the strength of our skin and slow down the age-related damage, which affects our eyes, e.g. nuts like almonds and foods containing antioxidants is explored. The misuse of food or eating disorders, e.g. Anorexia nervosa and Bulimia, as well as the importance of vitamins and mineral salts and the need for a balanced diet containing superfoods is discussed.
Accredited Level 3 Nutritional Therapy Diploma Module 9 – Treating ailments specific to men
In this module, issues which mainly concern men, that is, hair and muscle loss, impotence and prostate and testicular cancer are discussed. Appearance, weight, anxiety and stress also feature. Weight is linked to lifestyle. Stress can make a person fat. With a man’s metabolic rate being at its highest when he is 27 years old, with it dropping by 12% each year until he reaches the age of 47, it follows that if he continues to consume the same amount of calories, he will put on weight. We look at how a man can increase and maintain muscle mass and, consequently, help to lessen this fall in his metabolic rate. The role of food and exercise in men’s wellbeing is essential, a balanced diet rich in protein, vegetables, superfoods, and limiting alcohol and cigarettes, for example, is clearly important.
Accredited Level 3 Nutritional Therapy Diploma Module 10 – Setting up in business as a nutritional therapist
The internet has opened the door for ease of support and free resources e.g. templates of essential paperwork such as a business plans or invoices, and support groups for people wanting to or running their own business. In this final module, all the issues and bureaucracy concerned with setting up in business as a nutritional therapist, e.g. marketing finances, legal issues, building and maintaining a successful nutritional therapy business are addressed. The advantages and disadvantages of being self-employed or working for others is compared and discussed.
This course can be used to gain entry to a Level 4 Diploma or higher.