Level Three Diploma In Nutrition and A&P&P
Candidate Induction Pack Level 3 Award in Nutrition and Healthy Eating and Anatomy, Physiology and Pathology for the Complementary Client Credit Value: 48
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OUR VISION to give people the skills they need to change their lives and the lives of those around them
OUR MISSION to educate through teaching not telling
OUR VALUES focus on each individual professional yet approachable quality education diversity in teaching
OUR APPROACH inclusive motivational inspirational
WE PROMOTE healthy eating a healthy lifestyle exercise and fitness
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CONTENTS • Introduction • Course Aims • Teaching and Learning Methods • Course Timetable • Pre-Course Reading / Home Study • Recommended Reading • Candidate Support • Learning Outcomes/Overview of the Award • Unit Summary • Assessment on the course • General Assessment Information • Equal Opportunity Statement • Appeals Procedure • Candidate Learning Agreement • Accredited Prior Learning • Health and Safety Statement • Health and Safety and Equal Opportunities Acknowledgement • Tutorial Record Document • Course Evaluation
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INTRODUCTION We hope that you will enjoy studying with The Amanda Hamilton Academy of Health. We want to do all we can to help you make the most of your time with us. This Course Handbook aims to give you an outline of the course and to signpost you to the sources of information or assistance you may need. In addition to this Handbook, there are other important sources of information with which you should familiarise yourself.
CANDIDATE HANDBOOK This handbook tells you about the wide range of support services you can use during your course, and contains useful contacts and addresses. In it you will find: • Information about your learning and the support services offered. • Health & Safety information • Equal Opportunities information • Appeals information • The units that you will be studying • Course dates/timetable • Book reference list
COURSE AIMS • The main aim of this course is to provide a frame work for giving appropriate advice on healthy eating and nutritional factors. • This course covers the principles of healthy eating and weight management in relation to well being, exercise and sport. • The course will provide you with a sound understanding of each specific food group and will make sense of the often confusing and conflicting information that is associated with this subject. • It is designed to empower you with respect of your health care and give you the tools to guide your clients through diet and lifestyle changes. • Provide you with a wider, practical knowledge of anatomy physiology and pathology • Ensure you have the essential knowledge and understanding of anatomy & physiology • Provide you with an entry qualification for other therapy and fitness courses. • It will provide you with a vocational qualification that enhances your chances of employment and/or promotion. • It will develop your practical ability to provide a high standard of customer service and communication skills.
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TEACHING AND LEARNING METHODS Your course work has been divided into 10 modules that cover the essential underpinning knowledge and assess your understanding for this qualification. You will also need to allocate approximately 6-7 hours per week for private study, to complete assignments, worksheets and complete additional reading. Within the course programme there are 4 optional lecture days and one mandatory assessment day. The dates for these attendance days will be emailed to you throughout the course.
COURSE LEARNING OUTCOMES This section gives details of the learning outcomes of the course as a whole. It lays out what qualities in terms of skills and kno wledge you will be able to demonstrate when you successfully complete this VTCT course. • Support health, safety and security in the workplace • Support employment standards. • Provide advice on nutrition. • Use consultation skills with clients for nutritional advice • Have a comprehensive understanding of the digestive and urinary systems.
ASSESSMENT ON THIS COURSE You will be able to demonstrate your achievement using a variety of assessment methods including: • Portfolio • Practical assessments • Case studies • Written test papers • Worksheets • Assignments • External generic test papers
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GENERAL ASSESSMENT INFORMATION Practical Assess ment Practical work for this qualification will involve completing a consultation with and external client (not another candidate) assessed by continuous assessment. The assessor will observe your performance and record the results in your VTCT assessment book. The assessment book is presented to the assessor prior to the assessment. Portfolio Building As part of the VTCT qualification you will be required to build a portfolio of evidence. This comprises of written and practical achievements. Instruction of ho w to build your portfolio will be given during induction at commencement of the course. Underpinning Knowledge There will be a certain amount of home study assignments and research required in order to gain your qualification. This will be theory based and should be typed or very neatly hand written. Mandatory papers The course involves mandatory (in house) written papers for some of the units. A pass rate of 80% needs to be achieved in order to complete the assessment. An oral/ written test will be set and any outstanding questions may be re-set as a written test or with oral clarification, at your lecturer’s discretion. Internal and external verification At regular intervals during the course, an internal verifier within the centre will see your portfolio. If requested, it must be presented at the designated time. At set times of the year, the external verifier will visit and request sample candidates to perform practical work for them to observe. You must attend when requestedthe maximum possible notice will be given.
HANDING IN ASSIGNMENTS The hand-in date will be clearly stated on the assignment brief. Work that is marked and returned as a referral can re-submitted with the amended criteria and all original materials. Corrective fluid should not be used on any materials including the assessment book. All work must be completed to a high standard of legible and professional presentation. It’s always a good idea keep a copy of the work you hand in. This is both an insurance against loss and a useful record of your work to which you can refer.
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EXTENSIONS We realise that occasionally you may have genuine reasons for not completing work on time. If you think you will be unable to meet a deadline you need to contact your personal tutor in advance and explain your reasons and an extension can be arranged.
MARKING All assessments will be marked and returned to you in 15 days with an assessment decision and written feedback
RE-SIT / RE-SUBMISSION An oral/ written test will be set and any outstanding questions may be re-set as a written test or with oral clarification, at your lecturer’s discretion. Projects that need to be re-submitted will be handed back to you with feedback, and a new hand in date will be set.
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COURSE SUMMARY Level 3 Award in Nutrition (including the digestive and urinary syste m s) This course covers the fundamentals of good nutrition, including the function, deficiency, effects of excess and sources of: carbohydrates, proteins, fats, fluids, vitamins, and minerals. It will give you the understanding of ho w diet can help reduce the incidence of many common disease such as; diabetes, obesity, digestive pathology, hypertensions, heart disease, allergies and inflammatory conditions. This unit includes the use of diet diaries and the ability to analyse the diet and provide the client with sound, effective feedback on nutritional changes. The structure, function and pathology of the digestive and urinary/excretory systems are a key part of this unit. You will be assessed through t wo internal test papers (multiple choice), module workbooks and t welve case studies. Use consultation skills with clients for nutritional advice. This unit covers the importance and the structure of a nutrition consultation. You will develop the skills needed to assess your client’s wants, needs and current state of health and from this provide a prescriptive plan that has goals, which are S.M.A.R.T. This unit will focus on your ability to communicate effectively using positive language to build a rapport and communicate with your clients at the conscious and unconscious level using three communication styles. Level 3 Diploma in Anatomy, Physiology and Pathology This diploma will help you to understand the structure of the body and gain knowledge of ho w the body is made. You will also study the functions and the common disease of the following systems: • Skin, Hair and Nails • Skeletal • Muscular • Nervous • Endocrine • Respiratory • Cardiovascular • Lymphatic and Immune Systems • Digestion • Urinary • Reproductive • Organisation of the body
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VTCT Level 3 Award in Nutrition and Healthy Eating Learning Outcome
Criteria
LO1
UNDERSTAND THE PRINCIPLES OF NUTRITION Describe the structure and function of the digestive system
Explain the meaning of key nutritional terms including: • Diet • healthy eating • nutrition • balanced diet Describe the function and metabolism of: • macro nutrients • micro nutrients Explain the main food groups and the nutrients they contribute to the diet Identify the calorific value of nutrients Explain the common terminology used in nutrition including: • UK dietary reference values (DRV) • recommended daily allowance (RDA) • recommended daily intake (RDI) • glycaemic Index Interpret food labelling information Explain the significance of healthy food preparation Explain the relationship between nutrition, physical activity, body composition and health including: • links to disease / disease risk factors • cholesterol • types of fat in the diet
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LO2
Under stand key guidelines in relation to nutrition Identify the range of professionals and professional bodies involved in the area of nutrition Explain key healthy eating advice that underpins a healthy diet Describe the nutritional principles and key features of the National food model/guide Define portion sizes in the context of the National food model/guide Explain how to access reliable sources of nutritional information Distinguish bet ween evidence-based knowledge versus the unsubstantiated marketing claims of suppliers.
LO3
Under stand nationally recom mended practice in relation to providing nutritional advice. Explain professional role boundaries with regard to offering nutritional advice to clients. Explain the importance of communicating health risks associated with weight loss fads and popular diets to clients Evaluate the potential heath and performance implications of severe energy restriction, weight loss and weight gain Identify clients at risk of nutritional deficiencies Explain how cultural and religious dietary practices can influence nutritional advice Describe safety, effectiveness and contraindications relating to protein and vitamin supplementation Explain why detailed or complex dietary analysis that incorporates major dietary change should always be referred to a Registered Dietician.
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LO4
Under stand the relationship bet ween nutrition and physical activity Define the role of carbohydrate, fat and protein as fuels for aerobic and anaerobic energy production Explain the components of energy expenditure and the energy balance equation Explain how to calculate an estimate of Basal Metabolic Rate (BMR) Explain how to estimate energy requirements based on physical activity levels and other relevant factors Identify energy expenditure for different physical activities Evaluate the nutritional requirements and hydration needs of clients engaged in physical activity
LO5
Under stand how to collect infor mation relating to nutrition Explain why it is important to obtain clients’ informed consent before collecting nutritional information Describe the information that needs to be collected to offer nutritional advice to clients Explain the legal and ethical implications of collecting nutritional information Describe different formats for recording nutritional information Explain why confidentiality is important when collecting nutritional information Describe issues that may be sensitive when collecting nutritional information Explain different methods that can be used to measure body composition and health risk in relation to weight.
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LO6
Under stand how to use nutritional infor mation Describe basic dietary assessment methods Explain how to analyse and interpret collected information so that clients’ needs and nutritional goals can be identified with reference to the National food model/guide recommendations Describe how to interpret information gained from methods used to assess body composition and health risk in relation to weight Explain how to sensitively divulge collected information and ‘results’ to clients Explain how to recognise the signs and symptoms of disordered eating and healthy eating patterns Describe the key features of the industry guidance note on ‘Managing users with suspected eating disorders’ Explain the circumstances in which a client should be recommended to visit their GP about the possibility of referral to a Registered Dietician
LO 7
Under stand the principles of nutritional goal setting with clients Explain how to apply the principles of goal setting when offering nutritional advice Explain how to translate nutritional goals into basic healthy eating advice that reflects current National guidelines Explain when people other than the client should be involved in nutritional goal setting Define which other people could be involved in nutritional goal setting Identify the barriers which may prevent clients achieving their nutritional goals Explain how to apply basic motivational strategies to encourage healthy eating and prevent non-compliance or relapse Explain the need for reappraisal of clients’ body composition and other relevant health parameters at agreed stages of the programme
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LO8
Be able to collect and analyse nutritional infor mation Collect information needed to provide clients with appropriate healthy eating advice Record information about clients and their nutritional goals in an approved format Analyse collected information including nutritional needs and preferences in relation to the clients current status and nutritional goals
LO9
Be able to apply the principles of nutrition to a physical activity program me Access and make use of credible sources of educational information and advice in establishing nutritional goals with clients Design and agree nutritional goals that are compatible with the analysis, accepted good practice and national guidelines Ensure that the nutritional goals support and integrate with other programme components Agree revie w points with the clients Review the clients understanding of ho w to follow the nutritional advice as part of their physical activity programme Monitor, evaluate and review the clients’ progress towards their nutritional goals
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VTCT Level 3 Diploma in Anatomy, Physiology and Pathology for the Complementary Therapies Learning Outcome
Criteria
LO1
Be able to identify the organisation of the body Describe, in relation to the organisation of the body • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
LO2
Be able to identify the skin, hair and nails and common pathologies Describe, in relation to the skin, hair and nails • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
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LO3
Be able to identify the skeletal syste m and com mon pathologies Describe, in relation to the skeletal system • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
LO4
Be able to identify the muscular system and com mon pathologies Describe, in relation to the muscular system • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
LO5
Be able to identify the nervous system and com mon pathologies Describe, in relation to the nervous system • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
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LO6
Be able to identify the endocrine syste m and common pathologies Describe, in relation to the endocrine system • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
LO 7
Be able to identify the respiratory syste m and common pathologies Describe, in relation to the respiratory system • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
LO8
Be able to identify the cardiovascular system and com mon pathologies Describe, in relation to the cardiovascular system • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
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LO9
Be able to identify the lymphatic syste m and common pathologies Describe, in relation to the lymphatic system • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
LO10
Be able to identify the digestive syste m and com mon pathologies Describe, in relation to the digestive system • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
LO11
Be able to identify the urinary system and com mon pathologies Describe, in relation to the urinary system • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
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LO12
Be able to identify the reproductive syste m and com mon pathologies Describe, in relation to the reproductive system • Type • Location • Structure • Function • Gro wth • Repair • Pathologies
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STUDY MODULES For each module you will be given a detailed learning pack. Throughout each pack there will checkpoints, top tips and exercises to complete. At the end of each workbook you will be set a task made up of a number of short and long ans wered questions. Once each task is completed you will submit your work for assessment and progress onto the next module. Module Overvie w Modu le
Weeks
Nutrition Topic
Anatomy and Physiology Topic
1
5
The organisation of the body
2
5
3
5
4
5
An Introduction to healthy eating Carbohydrates and blood sugar control Fibre, the colon the gut micro flora. The detoxification process Protein
5
5
6
5
7
5
8
5
9
5
10
5
11
5
Body and dietary fat and Cholesterol Vitamins, free radicals, antioxidants and phytochemicals. Minerals and the pros and cons of supplements. Fluids (including caffeine, tannin and alcohol) Weight Management, eating disorders. Dietary analysis and calculating BMR Consultation Skills and Business Practise. Case Studies 1-6
12
5-15
Case Studies 7-11
13
1-5
Summative practical (case study 12) and theory assessment
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The skin, hair and nails and common pathologies The digestive system and common pathologies The urinary system and common pathologies The skeletal system, joints and common pathologies The muscular system and common pathologies The nervous systems and common pathologies The endocrine system and common pathologies The cardiovascular system and common pathologies The respiratory system and common pathologies The lymphatic system and common pathologies The reproductive system and common pathologies Theory assessment
MODULE 1 An introduction into healthy eating • Understanding recommended guidelines of each food group. • Understanding the concept of a balanced diet. • Looking closely at the government guidelines compared to therapeutic guidelines for different food groups. • Using the plate model, food pyramid and • An introduction to completing a diet diary. The Organization of the Body • Anatomical regions of the body • Directional terms • Chemical organisation of the body • The structure of a cell • Major tissue types and locations
MODULE 2 Carbohydrates and Blood Sugar Control • What are carbohydrates? • What are the functions of carbohydrate? • Carbohydrate after digestion • Calculate daily amounts • The different categories of carbohydrate • Recommended daily amounts • Dysglycaemia • Reactive hypoglycaemia • Insulin resistance • Diabetes: type I & II • Fructose: friend or foe? • Glycaemic Index v Load • The cortisol connection • The pros and cons of wheat • Applying to your case studies
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The skin, hair and nails and com mon pathologies Part I • Describe the layers of the skin • Understand cell regeneration • Show understanding of the functions of the skin • Demonstrate understanding of common diseases and disorders of the skin. Part II • Describe the structure and function of hair • Understand the gro wth cycle of hair • Show understanding of the different types of hair Part III • Describe the structure and functions of the nail • Understand the gro wth cycle of nails • Demonstrate understanding of common diseases and disorders of the hair and nails.
MODULE 3 Fibre, the colon and gut microflora • To understand the different types of fibre. • To understand the effects of fibre as it travels through the digestive tract. • Knowledge of the government and therapeutic recommended guidelines. • The benefits of a high fibre diet. • What is in faeces and what should a stool look like? • Bowel health and the benefits of probiotics. The Digestive Syste m and com mon pathologies • Describe the functions of the digestive system • Demonstrate understanding of the structure and organization of this system. • Show understanding of the enzyme activity throughout the digestive tract •
Identify common pathologies of this system.
• This module will also take a close look at the importance of good liver function, the role of the gall bladder and bile, and the pancreas to digestion and elimination.
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MODULE 4 A study of the role of protein in the diet • Recap the digestion of protein. • Understanding amino acids, bioavailability, function, source, deficiency and • The effects of excess protein in the diet • Compare the government and therapeutic guidelines for protein intake. When and why amino acid supplements are used in therapeutic treatment The urinary syste m and com mon pathologies • Describe the functions of the urinary system • Understand the organization of the urinary tract • Describe the structure of the kidneys • Understand ho w urine is produced and the volume, composition, pH and pressure of blood are regulated. • This module will also teach you the connection of the urinary system to the colon and liver, and its important role in detoxification of toxins. • Understand the common pathologies of this system
MODULE 5 Body and dietary fats and cholesterol • Understanding the functions of fats in the body. • Recap the digestion of fats. • Learn the advantages and disadvantages of the different types of fat available in food. • Simple methods for assessing body fat • How much of each type of fat is a healthy amount, what are the signs of an imbalance in fat intake. • This module will teach you about some of the common inflammatory diseases and ho w manipulating the fat in the diet can increase or decrease the inflammatory response. • Cholesterol: Its essential function in the body. • How are fats and cholesterol transported around the body- understanding the lipoprotein transportation system. • Where does cholesterol come from in the diet? • Using the diet to control cholesterol levels. • Understand the causes of high cholesterol
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The skeletal syste m and com mon pathologies Part I • Understand the functions of the skeletal system • Describe the structure of bones • Describe bone tissue • Describe the different types of bone • Show understanding of the major bones of the skeleton Part II • To understand the names of the bones of the skull Part III • Describe the different types of joints • Describe joint range of movement • Show understanding of the common pathologies of the skeletal system and joints.
MODULE 6 Vitamins • To name the different groups of vitamins • To understand the: • Function • Source • Reference Nutrient Intake • Deficiencies • Toxicity potential of each vitamin • This module will also include the study of free radicals, antioxidants and phytochemicals The muscular syste m and com mon pathologies Part I • Understand the structure and function of muscle tissue • Defining muscle tissue types • Understanding how muscles work • Understanding the sliding filament theory • Muscle fibre type Part II • Muscle origin, insertion and actions of the head neck and shoulder Part III • Muscle origin, insertion and action of the body • Muscle pathology 23 | P a g e
MODULE 7 Minerals • To name the different groups of minerals (macro and micro) • To understand the: • Function • Source • Reference Nutrient Intake • Deficiencies • Toxicity potential of each mineral • Understand common imbalances in the western diet: sodium v potassium, calcium v magnesium. • Understanding antioxidants the advantages and disadvantages of using supplements. The nervous syste m and com mon pathologies • Understand the organisation of the nervous system • To be able to describe the function of the nervous system • To understand the structure and function and types of neurons • To understand common pathologies of the nervous system
MODULE 8 Fluids • Understanding the importance of fluids. • What causes thirst? • How to assess dehydration and the effects of dehydration on the body’s systems. Understanding isotonic, hypertonic and hypotonic drinks. • Alcohol, coffee and tea. You will learn what happens to alcohol in the body and ho w it is metabolised. In this module you will learn the short and long term effects of alcohol consumption. • This module will also include the effects of caffeine and tannin to the body’s systems and will take a close look at adrenal exhaustion- a common clinical condition.
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The Endocrine Syste m and Com mon Pathologies • Understand the structure and function of the main endocrine glands • To locate the glands within the body • To understand the principle hormone production and the effects of the hormones produced by the endocrine glands. • To understand common disorders and diseases of the endocrine system.
MODULE 9 Weight management, body types, eating disorders, dietary analysis • This module will detail the common causes of obesity and will provide advice on how to help your clients reduce weight effectively in the long term. • You will learn ho w to calculate body mass index and hi to waist ratio • During this module you will learn the role that hormones play in regulating hunger. • In this module you will learn ho w to advise clients on effective weight gain. • Dietary analysis The Cardiovascular System and Com mon Pathologies • Understanding the function of the cardiovascular system • Describe blood, its components and functions • Describe the heart and understand ho w it functions • Understanding blood pressure and ho w it is maintained • The different types of blood vessels • Identifying primary blood vessels of the body • Describing common pathologies of the cardiovascular system
MODULE 10 Consultation skills and Business Practise • Planning a developing your consultation skills and the importance of effect communication during treatment. • The consultation procedure • Informed consent • Data Protection and legal and ethical practise • Running an efficient practise and the importance of self care. • Understanding when to refer clients • Setting goals • Applying basic motivational strategies • System clusters • Writing up your feedback
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The Respiratory System and Com mon Pathologies • Describe the functions of the respiratory system • Describe the organisation of the respiratory system • Understand the organs and structures of the respiratory system • Describe the key stages of respiration • Identify common pathologies of the respiratory system
MODULE 11 Case Studies 1-6 (two clients review ed three times) • Work with three clients, complete a consultation and agree long and short term goal. • Plan and give each client nutritional advice • Complete dietary analysis on one case study • Review and progress all three case studies at 5 week intervals. The Lymphatic System and Immune System and Common Pathologies • Describe the functions of the lymphatic and immune systems • Describe the organisation of the lymphatic and immune systems • Understand the location of major lymphatic and immune tissue, glands and organs • Describe the organs of the lymphatic and immune systems • Identify common pathologies of the lymphatic and immune systems
MODULE 12 Case Studies 7-11 (One client revie wed twice and one client reviewe d three times) • Work with t wo clients, complete a consultation and agree long and short term goal. • Plan and give each client nutritional advice • Complete dietary analysis on one case study • Review and progress all one case study at week 5 and one case study at week 5 and 10. The Reproductive syste m and com mon pathologies • Describe the functions of the reproductive system • Describe meiosis, spermatogenesis and oogenesis • Identify the organs and structures of the male reproductive system • Identify the organs and structures of the female reproductive system • Understand the female reproductive cycle • Understand the effects of ageing on this system • Identify some common pathologies of the reproductive system
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MODULE 13: ATTENDANCE DAY (MANDATORY) • Assessment 1: Multiple choice nutrition assessment paper (40 questions) • Assessment 2: Multiple choice anatomy and physiology and pathology assessment paper • Assessment 3 Practical client consultation and feedback
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FACILITIES ON ATTENDANCE DAYS The venue has a bar, where you can buy coffee, tea, soft drinks, snacks and lunch. You will need to bring: • Pen, colour pencils & highlighter pens • Note pad • Nutrition Manual/Course Notes • Relevant Nutrition Books
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ACTIVITY 1 Using the following pages will guide you through the set up of your portfolio of evidence. This is where you are going to present all completed and marked workbooks, assessments and case studies. SETTING UP YOUR TWO PORTFOLIOS PORTFOLIO 1: Award in Healthy Eating and Wellbeing You will need t wo lever arch file and 21 dividers FRONT AND SIDE OF THE PORTFOLIO • Your name • The course name (VTCT Level 3 A ward in Healthy Eating and Wellbeing for the Complementary Client) • The date you started the course INSIDE THE PORTFOLIO Page One: • Your name • The course name (VTCT Level 3 A ward in Healthy Eating and Wellbeing for the Complementary Client) • The date you started the course • VTCT registration number (on orange card, which will be posted to you after starting the course) • Centre Number: 176/001 Page Two: • A personal profile • Hand written or typed • Some suggestions: Brief history of career • Why have you chosen to take the course? • What you hope to do with the qualification? • Your strengths
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Page Three: Index of Units (Use this page) Module 1:
Digestion and the excretory system
Module 2:
Introduction to healthy eating, carbohydrates and blood sugar control and fibre.
Module 3:
Protein, Fats and Cholesterol
Module 4:
Vitamins and Minerals, Phytochemicals & Supplements
Module 5:
Fluids and hydration, alcohol, coffee and tea
Module 6:
Weight management, calculating calories and dietary analysis.
Module 7:
Summative assessment
Module 8:
Client Case Studies
You will need 8 dividers labelled 1-8 Each Assignment is then presented in the appropriate unit in the order of the tracking grid.
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PAGE FOUR INDEX PAGE (use this page) Your work will go into your portfolio in the following order:
Module/Assignment Place a divider in your portfolio for each module
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Module 1:
Digestion and the excretory system
Module 2: blood
Introduction to healthy eating, carbohydrates and sugar control and fibre
Module 3:
Protein, Fats and Cholesterol
Module 4: Supplements
Vitamins and Minerals, Phytochemicals &
Module 5:
Fluids and hydration, alcohol, coffee and tea
Module 6: dietary
Weight management, calculating calories and analysis.
Module 7:
Summative assessment
Module 8:
Client Case Studies:
Case Study
1 and 2 revie ws
Case Study
2 and 2 revie ws
Client Case Study
3 and 1 revie w
Client Case Study
4 and 1 revie w
Client Case Study
5 and 1 revie w
PAGE 5/6 TRACKING GRID (use this and the next page) Assess ment
Date completed
1A Digestion 1B Excretory 2A Introduction to Nutrition 2B Carbohydrates Sugar Control
Blood
2C Fibre 3A Protein 3B Fats 3C Cholesterol 4A Vitamins 4B Minerals 4C Phytochemicals 5A Fluids 5B Alcohol, coffee & tea 6A Weight Management
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Assessors signature
6B Calorie calculations/analysis 7A Consultation skills 7B Health and Safety 7C Proforma formative 8 Summative Assessment 8 Case study 1 and 2 revie ws 8 Case study 2 and 2 revie ws 8 Client Case Study 3 and 1 revie w 8 Client Case Study 4 and 1 revie w 8 Client Case Study 5 and 1 revie w
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PORTFOLIO 2 Anatomy, Physiology and Pathology FRONT AND SIDE OF THE PORTFOLIO • Your name • The course name (VTCT Level 3 Diploma in Anatomy and Physiology) • The course code: Distance Learning • The start date of your course FIRST FIVE PAGES Page One • Your name • The course name VTCT Level 3 Diploma in Anatomy, Physiology and Pathology for Complementary Therapies (AC30030) • The course code: Distance Learning • VTCT registration number: ( will be for warded) • Centre Number- 176/001 • Start date of your course: Page Two • A personal profile • Hand written or typed • Some suggestions: Brief history of career • Why have you chosen to take the course? • What you hope to do with the qualification? • Your strengths
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Page Three INDEX PAGE
Section
Section Details The organisation of the body The skin, hair and nails and common pathologies The skeletal system, joints and common pathologies The muscular system and common pathologies The nervous systems and common pathologies Exhibit knowledge of endocrine system and common pathologies The cardiovascular system and common pathologies Exhibit knowledge of respiratory system and common pathologies The lymphatic system and common pathologies The digestive system and common pathologies The urinary system and common pathologies Exhibit knowledge of the reproductive system and common pathologies Summative assessment results
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Page Four TRACKING GRID (an electronic copy of this document will be kept on file) Unit Number
Study Time
1
30 hours
The organisation of the body
2
30 hours
The skin, hair and nails and common pathologies
3
30 hours
The skeletal system, joints and common pathologies
4
30 hours
The muscular system and common pathologies
5
30 hours
The nervous systems and common pathologies
6
30 hours
Exhibit knowledge of endocrine system and common pathologies
7
30 hours
The cardiovascular system and common pathologies
8
30 hours
Exhibit knowledge of respiratory system and common pathologies
9
30 hours
The lymphatic system and common pathologies
10
30 hours
The digestive system and common pathologies
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Date completed
Section Details
11
30 hours
The urinary system and common pathologies
12
30 hours
Exhibit knowledge of the reproductive system and common pathologies
All
TBC
Summative Assessment
Page Five ASSESSMENT BOOK • You will need 13 dividers labelled 1-13 • Each Assignment is then presented in the appropriate unit in the order of the tracking grid.
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COURSE WORK • Read through each subject handbook. • Follow links to websites • Use recommended nutrition books and websites to help support your studies. • Complete worksheets and activities in the handbook. • At the end of each handbook complete the set assignment. • Post your completed assignment with : o
the assignment brief
o
your tracking grid
To... The Amanda Hamilton Academy of Health 22 Marmion Road North Ber wick EH39 4PG Your work will be for warded to your tutor who w ill assess your work and return it within 18 days. Your tutor will provide you with written feedback. If you require clarification or extra assistance please contact us. Contact details are in your induction pack. We recommend that you always keep a copy of your work. Enjoy your studies!
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THE TEACHING TEAM Teresa Doherty Cert Ed, BSc Nutritional Medicine, Dip in Sports Therapy Jo Hayns Cert Ed, Internal Verifier, Diploma in Holistic Therapy Sue Maynard VTCT Diploma in Non Medical Nutritional Advice, Assessors A wards. James Whitcombe NLP Master Practitioner and Results Coach, Advanced Neurological Re-Patterning, Performance Consultant and Life Coach. VTCT External Verifier Sonia Robinson
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RECOMMENDED TEXT BOOKS Name
ISBN & Author
Approximate cost
A Practical Approach to Nutrition
1861529082
£16.00
(Essential) The Nutritional Health Bible (Optional) Fats that heal. Fats that kill. (Optional) Probiotics, Nature’s Internal Healers. (Useful additional reading) Encyclopaedia of Natural Medicine (Optional)
Anatomy & Physiology for Beauty & Complementary Therapists
Suzanne Le Quesne
0-7225-3424-8
£12.00
Linda Lazarides
0-920470-38-6
£15.00
Udo Erasmus
0-89529-847-3
£12.00
Natasha Trenev
0-7615-1157-1
£25.00
Michael Murray & Joseph Pizzorno
Ruth Hull
£17.50
(Essential) Anatomy & Physiology for Beauty & Complementary Therapists Workbook
Ruth Hull
(Essential) Useful web site addresses: http:// w w w.nal.usda.gov/fnic/foodcomp/search/ http://nat.crgq.com/mainnat.html http:// w w w.getbodysmart.com/
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£8.00
SUPPORT SYSTEM We are committed to providing full candidate support throughout all learning programmes including additional indirect support i.e. emails, telephone calls and written correspondence. Please identify any additional requirements either on the application form or at the earliest opportunity prior to commencement of the course. You will be allocated a personal tutor, who will be one of your lecturers. During your course there will be time allocated for tutorial sessions to give you the opportunity to discuss your individual progress regularly with your tutor. If you have any problems on the course, you will find your lecturers friendly and approachable. A problem in understanding a particular topic can be discussed. A problem of a more general nature (e.g. your company is sending you abroad for three weeks; you are getting behind with your studies etc.) can also be individually discussed. All candidates are inducted through the company's policies and procedures as outlined in the student induction handbook. Tutorials are scheduled throughout the learning programme and candidates with special considerations are highlighted at application stage. If any candidate feels they require additional support during the learning programme, he/she should contact the course tutor as soon as possible and an individual learning plan can be discussed and agreed. Your tutors can also provide guidance on study and references in support of applications for employment or further study. Your tutors will offer you online assistance or you may call us on the centre’s contact number. We are happy to take calls bet ween 9.00am and 5.00pm Monday to Friday and from 9.00am to 12.00pm on Saturdays. Contact details for support Telephone: 0871 890 1331 Email: heather@amandahamilton.co.uk
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EQUAL OPPORTUNITIES • We treat all our candidates and staff as individuals and with respect. As such, this is reflected in or discrimination and equal opportunities policy. • Our policy also recognises the importance of enrolling candidates from all areas of society and valuing their different ideas and knowledge, appreciating what this can bring to the company. • We aim to contribute to equality by ensuring that all candidates receive equality of opportunity irrespective of sex, gender (including gender reassignment), sexual orientation, sexuality, race, colour, creed, religion, political beliefs, ethnic or national origin, age, marital status, disability. • We are committed to providing equal opportunities to ensure candidates progress to the level of their potential. • It is the responsibility of all staff to implement our discrimination and equal opportunities policy. • Every member of staff should conduct themselves according to the principles of our policy and also has an obligation for challenging or reporting any behaviour that they observe or become aware of that does not comply with our policy. • Any candidate, who feels that they have been unfairly treated or believe that they have been discriminated against, can raise their concern with the Centre Co-ordinator.
BURDEN OF PROOF All paper work relating to Company decisions is kept safely and confidentially in order to demonstrate that discrimination has not taken place.
APPEALS PROCEDURE In exceptional circumstances, if a candidate is in disagreement with his/her assessor concerning the assessment, the candidate has the right to refer matters to: The candidate should notify the assessor of dissatisfaction with the outcome of the assessment within 7 days, stating your disagreement with the decision. The assessor must explain the decision in writing, giving reasons, responding within 14 days. If the situation is not resolved it will be passed onto the internal verifier within the centre. Appeals documentation is available from the centre. The VTCT external verifier may be consulted at the next visit. To refer the matter to the external verifier the candidate needs to document the appeal. If the matter is still unresolved the centre will notify VTCT of the appeal. A candidate who chooses to appeal to VTCT following the outcome of the centre’s investigation must provide written confirmation of their intent within 14 working days following the centres decision. The external verifier will liaise with the centre and will make recommendations to VTCT within 7 days.
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This may result in the candidate returning to the centre within a further eight weeks to be reassessed by the VTCT external verifier. In extreme circumstances a further appeal may be made to VTCT’s Chief Executive who will revie w the appeal and determine VTCT’s final response, which will be communicated to the candidate in w riting within 8 weeks from the date that the appeal was received. Appeals documentation is available from the centre administration office. It is the responsibility of the candidate to notify the centre of any medical problem which may affect performance or achievement of assessments, so that a decision can be made for deferral.
LEARNER DATA PROTECTION AND LEARNER CONFIDENTIALITY POLICY The personal data we keep is comprised of: • The information you supplied during enrolment. This includes your contact details, date of birth, gender, chosen course and any additional support that you require. • Your progress on the course and payment details. • The voluntarily supplied details of previous employment and training. • Health screening document. • All documents are kept in secure storage at all times. • We need to have relevant and current information about you and your training in order to provide a service and register you with the awarding body. • All personal information about you is kept secure and is treated as strictly confidential. We will not disclose any information about you to any 3rd party, unless we are required to do so by the a warding body or have your consent to do so.
GROUND RULES At The Amanda Hamilton Academy of Health we recognize the importance of maintaining a well-regulated environment for you to work in and have a number of rules that we ask all learners to observe. For everyone’s comfort please: • Switch off mobile phones during lectures and practical sessions. • Eat bet ween lectures and practical sessions. • Drink non-alcoholic beverages • Dress in an appropriate manner. • Maintain appropriate levels of personal hygiene. • Do not smoke in training hours. • Treat other learners and staff with respect. • Avoid rudeness, aggression. Avoid racist, sexist and other offensive activities or remarks.
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• Be punctual for all programmed sessions and complete your work by the due date/time. • Take care of your o wn health and safety and that of others. • Arrive on time. If at any time you are deemed to have failed to comply with any of these rules you may be subjected to the warning process. You can receive up to a maximum of 3 warnings throughout the duration of one course. They will be termed: 1st, 2nd and 3rd stage warning. Should you be subjected to the warning process you will receive a written copy of the warning detailing the reasons for it being used. You will be asked to sign the document to confirm that you have seen it. If you receive a 3rd warning you will be asked to leave the course and will be excluded from courses with The Amanda Hamilton Academy of Health. No fees will be reimbursed. If the reason for the 1st warning is deemed serious enough you may be subjected to an immediate 2nd or 3rd warning MORE SERIOUSLY • Don’t cheat during assessments • Don’t have illegal substances in your possession on any The Amanda Hamilton Academy of Health premises • Don’t attend under the influence of alcohol or drugs • Don’t threaten, bully or assault learners or staff • Don’t steal, vandalise, injure or in any way harm the property and interests of learners or staff. These infringements will lead to a permanent exclusion from the course. Fees will not be reimbursed.
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ASSESSMENT GROUND RULES • If you arrive late for an assessment no additional time can be allowed. If you arrive 20 minutes late you will not be allowed to start the assessment. • If you leave the room during an assessment, you will not be readmitted. • Results for externally set and marked assessments will be sent to you within 6 weeks. • If you do not attend or refer an assessment administration costs may be charged. • If you are unable to complete your assessment due to poor health, please provide a medical certificate.
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CANDIDATE LEARNING AGREEMENT Throughout the course you will be collecting evidence to present within your completed portfolio. The units have been detailed in this handbook. The assessment format has been explained to you and there is an assessment timetable detailed in this handbook. Your completed portfolio is to be submitted on _________. Your portfolio should contain all course assignments and case studies. The course tracking grid should be signed and dated as evidence of your completed portfolio. Please sign below to confirm that the your portfolio will be completed by the above date and that you fully understand the performance criteria and procedures which lead you to gaining the VTCT Level 3 Diploma in Non Medical Nutritional Advice and Level 3 Diploma in Health, Safety, Security and Employment Standards . If you would prefer alternative assessment methods please indicate and arrange a tutorial with your tutor. Print Name
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Signature
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Date
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Please present this agreement in your portfolio of evidence in the final section.
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ACCREDITATION OF PRIOR LEARNING (APL) APL is a process that allows candidates with work experience and/or other related learning, but without appropriate certification, to proceed directly to assessment. To allow APL and for the candidate to proceed to assessment, the centre must be satisfied that the candidate has the necessary underpinning knowledge and skills to perform the tasks required. APL is a process of identifying, assessing and accrediting specific competencies that you already possess. It will be your responsibility to sho w your assessor by providing evidence to support your claim. Please note that APL is not a short cut. Demonstration of competence must be provided under the same conditions as other candidates. You should not apply for APL if you are in any doubt about your skills, knowledge, competence or the quality of your evidence. To claim APL you will need to contact the centre for an evidence requirements checklist and submit an application.
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HEALTH AND SAFETY We recognise and accept our duties under Health and Safety law to ensure health, safety and welfare of students while training with this company. Particular attention will be paid to the provision and/or maintenance, as far as is reasonably practical of: • A safe place of work and study • A healthy working environment • Safe equipment and electrical services and safe systems of work • Sufficient information, instruction and supervision to enable everyone to avoid hazards and contribute positively to their own safety and health at work. • A safe and healthy work and place of study with safe access and egress • Fire precautions.
GENERAL HEALTH AND SAFETY REQUIREMENTS • Candidates are required to observe the venues health and safety rules and policy statement and must co-operate with staff. • Staff and candidates must familiarise themselves with any notices concerned with procedures and with any code of practise that relate to their programme of study. • Staff and candidates must promptly comply with any instructions given by the emergency team and other authorised officers during building evacuations. • All candidates must wear suitable work wear for their studies. • Staff and candidates must take personal responsibility for themselves, fello w students and visitors to the premises. • All items provided for candidate’s safety must be fully and properly used. They must never be intentionally misused or damaged. Any defects in the items provided or equipment being used must be reported to a member of staff. • Candidates are requested never to bring substances that are hazardous onto the company premises. • Violent and/or abusive behaviour is not tolerated by this company.
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HEALTH, INJURY AND ACCIDENT REPORTING PROCEDURES General procedures Any accident on the company premises or off-site locations, ho wever trivial, must be reported by or on behalf of, the individual concerned by the quickest means to a member of the company’s staff. If the accident is not reported at the time of the incident, it must be reported the next working day and all relevant accident forms completed. Accidents at off-site locations should be reported to the owners/occupiers of the site. All dangerous occurrences that take place even w here these have not resulted in any injury must be reported to a member of the company’s staff. If an accident or injury occurs For assistance contact reception / duty manager or acting first aider or... Call an ambulance. Give the following details: • Your name and the name of the person injured • the type of accident • the location of the accident Illness Contact tutor or reception requesting the acting first aider.
FIRE SAFETY All those attending training at offsite premises are asked to read the instructions displayed at each location and to familiarise themselves with the layout of the building, in particular corridors and staircases leading to the nearest fire exit. We will provide details of the fire emergency procedure for each venue at during the candidate induction, and detail the procedure in the candidate handbook. The candidate will be asked to • Be conscious of fire risks at all times • Not smoke in any building • Ensure fire doors are not propped open and are kept clear • Report to the nearest member of staff or reception if smouldering or unexplained generation of heat is detected • Immediately activate the firm alarm if a fire is discovered
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ACTION IN THE EVENT OF A FIRE • Fire instructions are posted throughout the buildings. • Co-operate with members of the emergency team during emergency situations and practices. • If a fire is discovered raise the alarm and summon assistance. • Do not tackle any fire. • On hearing the fire alarm at any time during attendance on the course candidates and staff should leave the building immediately and make their way to the assembly point for the building / site they are currently using.
EMERGENCY EVACUATION INSTRUCTIONS ON HEARING THE ALARM • Close doors behind you • Leave by the nearest available exit • Stay calm • Report to your building assembly point • Stay at assembly point until instructed to do otherwise. ON DISCOVERING A FIRE • Raise the alarm • Contact reception • Leave by the nearest available exit • Report to your buildings assembly point • Stay at assembly point until instructed to do otherwise DO NOT • Stop to collect personal belongings • Attempt to tackle fires • Use lifts • Lock doors • Stop and congregate on corridors or staircases during evacuation • Obstruct or congregate outside fire exits •
Re-enter the building for any reason until authorised to do so by a member of the Emergency Team or the Fire Brigade.
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PERSONS WITH SPECIAL NEEDS In the event of an evacuation wheelchair users/mobility impaired candidates should remain with designated assistant/a member of staff. A message should be relayed by the tutor to a member of the Emergency Team. The message must include the exact location of the person. Hearing Impaired/Deaf Students who are likely to be working in an isolated area are advised to inform an appropriate member of staff. In the event of a building evacuation, the member of staff will notify any hearing impaired/deaf students of the situation and guide them to the relevant assembly point. Visually Impaired/Blind Students should make arrangements with the company staff or other students upon arrival at the training centre if they require assistance in the event of a building evacuation. Visually Impaired/Blind students who are likely to be working in an isolated area are advised to inform an appropriate member of staff. In the event of a building evacuation the member of staff will notify the visually impaired/blind student of the situation and guide them to the assembly point.
HEALTH AND SAFETY CONSULTATION If you have any health and safety concerns please discuss with your tutor.
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THE AMANDA HAMILTON ACADEMY OF HEALTH NUTRITION ACKNOWLEDGEMENT I acknowledge receipt of the company’s health and safety procedures and equal opportunities policy. I have read and understood these procedures. I understand that compliance with these is a condition of studying with this company. Student Name …………………………………………………………………………….. Course Name …………………………………………………………………………….. Venue ……………………………………………………………………………..
Signature and Date
…………………………………………………………………………….. Document will be stored in candidate file.
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TUTORIAL RECORD FORM Candidate Name …………….............................................................. Assessors Name ……………………………………………………………………….. Candidate Self evaluation:
Tutor Feedback:
Action Plan:
Candidate Signature
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Date
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Tutors Signature
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Date
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COURSE EVALUATION Name
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Course name and dates
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We hope that you have enjoyed training with us. Our aim is to provide a user friendly, informative learning environment. In order to meet the needs of our students we would appreciate your feedback on our course. Please take a few moments to consider the following questions. If you answer NO, we would like to know how we could have improved your time with us. Simply circle YES or NO. Did the course meet with your expectations?
YES/NO
Did you receive useful advice both before and during the course? YES/NO Were the course directors/staff friendly and helpful?
YES/NO
Do you feel you have been equipped with the appropriate knowledge of the subject you have studied?
YES/NO
Would you recommend this course to others?
YES/NO
Any other Comments?
Thank You
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