NZ Diploma in Holistic Nutrition Course Prescriptors
Year 1 – Semester 1 (February – June)
Anatomy & Physiology 1 (Level 5, 15 credits)
Four hours of course work per week. As a level 5 course, for every hour of course time students are expected to engage in an additional hour of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
This is the first of two courses in Anatomy and Physiology. Anatomy and Physiology 1 is focused on an in-depth study of the cell, its structure and function. This prepares students for the study of tissue types and organ systems.
This course of study will prepare students for Anatomy and Physiology 2 and future course work in pathophysiology, and clinical practice.
Learning Outcomes:
- Analyse the gross and microscopic anatomy of a range of body systems.
- Explain the physiology of a range of body systems.
- Analyse homeostatic principles and processes of a range of body systems.
Nutrition History and Philosophy (Level 5, 15 credits)
Four hours of course work per week. As a level 5 course, for every hour of course time students are expected to engage in an additional hour of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
In this course, students will learn the historical basis of nutrition, tracing nutritional trends from Hippocrates through various ancient cultures. Health philosophies of Māori and Pasifika will be fully explored. Nutritional and political influences on food trends including the food pyramid will be investigated. Dietary trends of the last fifty years will be discussed and analysed for their possible shortfalls and benefits. Students will learn and experience home food preparations with therapeutic benefits.
Learning Outcomes:
- Investigate a variety of perspectives on nutrition and nutritional trends from ancient history to modern day.
- Identify the benefits and shortfalls of dietary philosophies and practices.
- Demonstrate use of foods and food preparation styles that have a therapeutic benefit.
Clinical Skills (Level 5, 15 credits)
Four hours of course work per week. As a level 5 course, for every hour of course time students are expected to engage in an additional hour of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
Students will learn the basics required for nutritional clinical practice such as case-taking, recording dietary information. Working with peers in a classroom setting they will investigate how to motivate clients to make dietary and some lifestyle changes. Legislation related to client contact will be introduced. Information retrieval, research skills and the professional presentation of information for clinical nutrition practice will be developed.
Learning Outcomes:
- Develop academic skills of writing, presenting information retrieval and referencing.
- Develop skills in working with peer clients to gather accurate dietary information.
- Demonstrate an understanding of motivational interviewing and initiating behaviour change.
Biochemistry of Foods (Level 5, 15 credits)
Four hours of course work per week. As a level 5 course, for every hour of course time students are expected to engage in an additional hour of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
Students will learn the structure, function, biological properties, food sources and health benefits of the macronutrients. Carbohydrates, proteins, lipids, as well as their associated sub-groups will be explored. The major biochemical pathways of macronutrients will be described. Throughout the course the role of biochemical pathways will be related to health and disease. This course provides students with a foundation for further study in nutrition.
Learning Outcomes:
- Demonstrate an introductory knowledge and understanding of macronutrients and their relationship to human health and nutrition.
- Describe the biochemical pathways and metabolic processes of carbohydrates, proteins and lipids.
- Describe the major anabolic and catabolic pathways in human biochemistry and their role in health and disease.
Year 1 – Semester 2 (July – December)
Anatomy & Physiology 2 (Level 5, 15 credits)
Four hours of course work per week. As a level 5 course, for every hour of course time students are expected to engage in an additional hour of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
This course builds upon the coursework for Anatomy and Physiology 1. Students will develop knowledge and understanding on a range of human body systems not previously covered in A & P1. The structure and function of each system will be explored. Special senses will also be covered. Human development will also be addressed within this course of study.
Learning Outcomes:
- Analyse the gross and microscopic anatomy of a range of body systems.
- Explain the physiology of a range of body systems.
- Analyse homeostatic principles and processes of a range of body systems.
Nutrition 1 (Level 5, 15 credits)
Four hours of course work per week. As a level 5 course, for every hour of course time students are expected to engage in an additional hour of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
In this course students will build on their knowledge from Biochemistry of Foods. Nutrition 1 provides students with the opportunity to examine a range of vitamins and minerals in detail. Drug/Nutrient interactions will be explored for a range of vitamins and minerals. This course will provide a foundation for further study in nutrition and clinical practice.
Learning Outcomes:
- Identify the role, function, food sources and supplemental forms of vitamins and minerals typically prescribed by nutritionists.
- Evaluate nutritional data relating to the health and nutritional status of individuals.
- Interpret and translate nutrition research for practical use.
Nutritional Pathophysiology (Level 6, 15 credits)
Four hours of course work per week. As a level 6 course, for every hour of course time students are expected to engage in an additional hour and a half of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Students will learn basic microbiology and the microbiome. They will investigate digestive system disorders. The gut microbiome will be covered in detail and related to its impact on health and disease. Students will be introduced to functional testing for digestive disorders and evaluate their role in nutritional diagnostics.
Learning Outcomes:
- Discuss the pathophysiology of digestive system disorders.
- Explain microbiology and the microbiome in the body.
- Explain the role of the gut microbiome in health and disease.
Sports and Exercise Nutrition (Level 5, 15 credits)
Four hours of course work per week. As a level 5 course, for every hour of course time students are expected to engage in an additional hour of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
In this course students will learn the specific nutritional needs to optimise performance, relevant to a variety of sports and exercise activity as performed by various age groups. The role of macro-nutrients before, during and after physical activity will be investigated. Other current issues in sports and exercise nutrition will be discussed, using current research as well as current media coverage. Addressing nutritional needs through food-based practical suggestions.
Learning Outcomes:
- Discuss the role of carbohydrate, protein and fat intake in sports and exercise activities.
- Analyse the dietary needs for nutrients in a variety of different sports and exercise.
- Discuss the use and potential risk of dietary supplements and medications in sports and exercise nutrition.
Year 2 – Semester 1 (February – June)
Pathophysiology 1 (Level 6, 15 credits)
Three hours of course work per week. As a level 6 course, for every hour of course time students are expected to engage in an additional hour and a half of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
Students will build upon their knowledge and comprehension of anatomy and physiology to explore diseases, disorders and syndromes. Students will develop an understanding of their scope of practice and when they need to refer clients to other health practitioners. The course will primarily focus on conditions of body systems other than the digestive system (covered in Nutritional Pathophysiology) Special focus will be given to metabolic issues related to obesity and to mental health disorders.
Learning Outcomes:
- Discuss a range of diseases and syndromes common in New Zealand.
- Analyse the pathophysiology of obesity-related conditions.
- Analyse the pathophysiology of a range of mental health disorders.
Nutrition 2 (Level 6, 15 credits)
Three hours of course work per week. As a level 6 course, for every hour of course time students are expected to engage in an additional hour and a half of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
In this course students will build upon the historical food knowledge acquired in Year One and will investigate current popular diets.
They will look at the impact of food technologies including the use of additives and preservatives and food safety. They will build upon their knowledge of microbiology assessing the impact of toxins and pathogens.
Students will investigate theory and practices relevant to detoxification. Students will apply their knowledge to create individualised food-based and fasting detoxification programmes for a range of clients.
Learning Outcomes:
- Analyse current popular dietary trends (such as keto, paleo, gut-based, fasting, vegan diets).
- Critique food technologies.
- Design and manage a food-based detoxification programme.
Clinical Nutrition (Level 6, 15 credits)
Three hours of course work per week. As a level 6 course, for every hour of course time students are expected to engage in an additional hour and a half of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
Students will build upon the theoretical knowledge they have gained in the Pathophysiology courses, assessing the nutritional needs for specific conditions and life-stages. They will evaluate current research evidence to design individualised nutritional programmes.
They will investigate the factors leading to food intolerance and food allergy and create individualised dietary programmes.
Safety considerations based on current research will be taken into account when recommending food and supplements.
Learning Outcomes:
- Analyse the dietary needs of a range of specific health conditions and life stages.
- Design appropriate nutritional programmes to address food intolerances and food allergies.
- Justify decisions for selecting safe and appropriate nutritional treatments including foods and supplements.
Pre-Clinic (Level 6, 15 credits)
Three hours of course work per week. As a level 6 course, for every hour of course time students are expected to engage in an additional hour and a half of self-directed learning. Further time commitment may be needed at times of assessment.
This course will be delivered synchronously (on-campus or online via Zoom) and recorded for asynchronous viewing.
Purpose:
In this course students will learn the tools to integrate their knowledge into clinical practice. They will investigate contemporary and traditional assessment tools including relevant functional tests. They will evaluate current professional issues for nutritionists such as scope of practice and boundaries.
Consideration of the legal framework for clinical practice within New Zealand will be discussed. They will begin to apply these factors by planning their future business.
Learning Outcomes:
- Identify professional conduct in nutritional practice.
- Describe evaluation techniques relevant to nutritional practice.
- Identify ways to work collaboratively with other health care providers.
Year 2 – Semester 2 (July – December)
Community Practice (Level 6, 10 credits)
On-campus. Participation in community practice – 33 hours over the semester comprised of compulsory planning tutorials and presentation in community settings and on-campus if groups attend the College.
Purpose:
This course will give students the opportunity to identify the needs of a specific community group, such as Māori or Pasifika groups, older adults or groups formed to manage a particular health issue, e.g. diabetes prevention and to design an appropriate nutritional programme.
Learning Outcomes:
- Identifies nutritional needs of a community group.
- Design a holistic nutritional programme for a community group.
Clinical Practice (Level 6, 50 credits)
Compulsory tutorial – normally weekly, equivalent to one hour per week. Attendance on-campus preferred or synchronous on-line engagement .
Clinic rostered shifts on-campus to a total of 150 hours over the semester.
Purpose:
Clinic-based practical courses prepare students for the responsible management of a clinic. In this course students will integrate their clinical problem-solving and technical skills in order to practice safely, independently and in interdisciplinary teams (integrative modality settings). It will give them opportunities to synthesise their knowledge of nutrition, and in health and medical sciences, and to apply this knowledge in the holistic treatment of clients within appropriate scopes and limits of practice and with reference to current evidence. It is recommended that they see a range of clients with varied needs and goals.
The key values to demonstrate professionalism are competency, responsibility, accountability and integrity. Respect and kindness will also be demonstrated.
Learning Outcomes:
- Demonstrate professionalism in nutritional practice.
- Critically analyse the client case history.
- Formulate an appropriate treatment plan based on the hypothetical diagnosis.
- Apply motivational interviewing to encourage behaviour change.
- Critically evaluate client progress.
- Presents case studies to peers.
NZ Diploma in Holistic Nutrition – How it weaves together
Your study begins with Anatomy and Physiology 1 and 2 which provide the fundamental understanding of the human body’s structure and function. This is built upon in Nutritional Pathophysiology which covers digestive disorders and introduces basic microbiology and the microbiome. Pathophysiology in Year Two covers other relevant diseases, disorders and syndromes.
Nutrition History and Philosophy provides students with an appreciation of the historical context and philosophical underpinnings of holistic nutrition. Māori and Pasifika models of health will be fully explored. Biochemistry of Foods introduces the macronutrients and the relationship between food and the body’s biochemical processes. This is expanded upon in Nutrition 1 which delves into the vitamins and minerals and Nutrition 2 which covers nutrition for specific groups and needs. Sports and Exercise Nutrition takes a specialised approach for the unique nutritional needs of athletes and those engaging in physical activity. Clinical Nutrition equips students with the expertise needed to integrate their knowledge to create personalised nutrition plans for clients. Research underpins all of these courses leading to an evidence-based approach to holistic nutrition.
From the first semester students begin to develop their Clinical Skills and how to effectively interact with a variety of clients in an Aotearoa health context. Preclinic provides students with the opportunity to prepare for clinical practice and to explore contemporary professional issues, including boundaries and risk management.
The program culminates in Community Practice and Clinical Practice which provides students with the opportunity to work directly with clients in real clinical settings, under supervision, integrating their knowledge and clinical skills to make a positive impact on individuals’ health.
