Diet

Introduction to the Course

This course examines the role of diet in relation to health. Diet and health are prominent features of western news and information shared on social media. The information is often in relation to increased incidence of obesity, heart disease, stroke and dementia. The theory of ‘blue zones’ - places where more people per capita live in good health to over 100 years of age - is examined with focus on common lifestyle factors that may contribute to this.   

Course Audience

The course is aimed towards groups or individuals with a personal or professional interest in maintaining good health into older age by optimizing diet. This may include those in the health and care industries, people caring for older family members, or those wishing to learn about diet in order to improve their own health.   

Course Structure

The course is completed through interactive e-learning which learners can access at their own pace and in their own time. The lessons consist of a series of informative and easily understood video clips from Dr Liz. These are followed by interactive and accessible learning tasks and activities containing further expansion on the subject of each video. The videos and activities cater to all learning types and create a solid knowledge base for each learning objective. Learners will be able to revisit the course after completion in order to recap knowledge as and when needed.

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Learning Objectives
Course Content
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LEARNING OBJECTIVES

Lesson 1 – What and Where are Blue Zones?

This lesson presents the learner with ‘blue zone’ theory. The geographical placement and identifying features of blue zones are discussed and the academic theory of Gianni Pes & Michael Poulain (2000)  is summarized. 

On completion of this lesson the learner will:

  1. Be able to adequately summarize the main points of the theory of blue zones as per Pes & Poulain (2000).
  2. Be able to describe identifying features of blue zones. 
  3. Be able to state the geographical whereabouts of blue zones. 
Lesson 2 – Blue Zone Life Hacks in a Nut Shell

This lesson examines the common lifestyle features shared by blue zones. These are identified and demonstrated by the use of diagrams. Common threads of physical activity, plant based diets and simple community lifestyles are examined in more detail. 

On completion of this lesson the learner will:

  1. Be able to identify common lifestyle features of blue zones
  2. Interpret diagrams presented in the course to compare and contrast features of different blue zones.
  3. Have further knowledge on the most common features of all blue zone lifestyles: physical activity, plant based diet and simple community living. 

 

Lesson 3 – Why is Science so Important? 

This lesson examines the importance of evidence based practice and keeping up to date with the most recent scientific developments in order to optimize health. Examples are given from medical science. The US healthcare system and the role of the FDA are also discussed. 

On completion of this lesson the learner will: 

  1. Be aware of the importance of using up to date scientific evidence when making healthcare decisions. 
  2. Be able to illustrate this with the example of the changing historical usage of estrogen in line with scientific developments. 

 

Lesson 4 – How to Start Eating More Whole Grains 

In this lesson Dr Liz discusses her favorite store cupboard whole grains, their nutritional composition and recipe ideas to cook with whole grains for the family. 

On completion of this lesson the learner will:

  1. Be aware of different whole grains to have in the store cupboard, their nutritional benefits and have ideas on how to use them for healthy meals.  

 

Lesson 5 – The Benefits of Eating Whole Foods and Fiber

This lesson discusses the commonplace position of whole foods and fiber in the diets of people living in blue zones. The health benefits and physiological actions of these foods are discussed in detail. Extra reading regarding the gut micro biome is provided.

On completion of this lesson the learner will:

  1. Understand the importance of whole foods and fiber in the diets and health of people living in blue zones. 
  2. Understand the positive physiological effects of regular whole foods and fiber. 

 

Lesson 6 – Is it OK to Eat Eggs?

In this lesson Dr Liz discusses the health benefits of eggs, their nutritional composition and appropriate frequency and levels of consumption for optimum health.

On completion of this lesson learners will:

  1. Have knowledge about the nutritional composition of eggs and their health benefits.
  2. Be able to identify the type and function of the cholesterol in eggs. 
  3. Understand the appropriate serving size and consumption frequency of eggs in order to optimize health. 

 

Lesson 7 – Saturated vs. Unsaturated Fats

This lesson compares and contrasts saturated and unsaturated fats. The features of both types of fat are compared in relation to source, composition, effect on health, and type and function of cholesterol. 

On completion of this lesson the learner will:

  1. Be able to compare and contrast saturated and unsaturated fats in relation to their source, nutritional composition and effect on health.
  2. Have knowledge about the source and health effects of HDL and LDL cholesterols. 

 

Lesson 8 – When Does a Keto Diet Actually Work? 

This lesson outlines the key features of the Keto diet. The composition of the Keto diet is examines, alongside a summary of how ketosis works in relation to weight loss. The use of Keto for weight loss is discussed, alongside the health risks and potential negative effects on different body systems and functions. Cautions regarding length of time spent on Keto are included. 

On completion of this lesson the learner will:

  1. Know the key features of the Keto diet.
  2. Have knowledge about how ketosis can cause weight loss. 
  3. Know the main health risks posed by being on a Keto diet, alongside time constraints for length of time spent following the Keto diet. 

 

Lesson 9 – We Don’t Need as Many Calories

This lesson discusses the obesity epidemic in the USA in relation to calorie and portion size. This is compared against European countries with lower obesity rates. Potential reasons for this difference are discussed. 

On completion of this lesson the learner will: 

  1. Know the recommended daily calories for men and women in the USA. 
  2. Be able to compare the potential reasoning for the obesity epidemic in the USA against European countries with lower obesity levels. 

 

LEARNING OBJECTIVES

Lesson 1 – What and Where are Blue Zones?

This lesson presents the learner with ‘blue zone’ theory. The geographical placement and identifying features of blue zones are discussed and the academic theory of Gianni Pes & Michael Poulain (2000)  is summarized. 

On completion of this lesson the learner will:

  1. Be able to adequately summarize the main points of the theory of blue zones as per Pes & Poulain (2000).
  2. Be able to describe identifying features of blue zones. 
  3. Be able to state the geographical whereabouts of blue zones. 
Lesson 2 – Blue Zone Life Hacks in a Nut Shell

This lesson examines the common lifestyle features shared by blue zones. These are identified and demonstrated by the use of diagrams. Common threads of physical activity, plant based diets and simple community lifestyles are examined in more detail. 

On completion of this lesson the learner will:

  1. Be able to identify common lifestyle features of blue zones
  2. Interpret diagrams presented in the course to compare and contrast features of different blue zones.
  3. Have further knowledge on the most common features of all blue zone lifestyles: physical activity, plant based diet and simple community living. 

 

Lesson 3 – Why is Science so Important? 

This lesson examines the importance of evidence based practice and keeping up to date with the most recent scientific developments in order to optimize health. Examples are given from medical science. The US healthcare system and the role of the FDA are also discussed. 

On completion of this lesson the learner will: 

  1. Be aware of the importance of using up to date scientific evidence when making healthcare decisions. 
  2. Be able to illustrate this with the example of the changing historical usage of estrogen in line with scientific developments. 

 

Lesson 4 – How to Start Eating More Whole Grains 

In this lesson Dr Liz discusses her favorite store cupboard whole grains, their nutritional composition and recipe ideas to cook with whole grains for the family. 

On completion of this lesson the learner will:

  1. Be aware of different whole grains to have in the store cupboard, their nutritional benefits and have ideas on how to use them for healthy meals.  

 

Lesson 5 – The Benefits of Eating Whole Foods and Fiber

This lesson discusses the commonplace position of whole foods and fiber in the diets of people living in blue zones. The health benefits and physiological actions of these foods are discussed in detail. Extra reading regarding the gut micro biome is provided.

On completion of this lesson the learner will:

  1. Understand the importance of whole foods and fiber in the diets and health of people living in blue zones. 
  2. Understand the positive physiological effects of regular whole foods and fiber. 

 

Lesson 6 – Is it OK to Eat Eggs?

In this lesson Dr Liz discusses the health benefits of eggs, their nutritional composition and appropriate frequency and levels of consumption for optimum health.

On completion of this lesson learners will:

  1. Have knowledge about the nutritional composition of eggs and their health benefits.
  2. Be able to identify the type and function of the cholesterol in eggs. 
  3. Understand the appropriate serving size and consumption frequency of eggs in order to optimize health. 

 

Lesson 7 – Saturated vs. Unsaturated Fats

This lesson compares and contrasts saturated and unsaturated fats. The features of both types of fat are compared in relation to source, composition, effect on health, and type and function of cholesterol. 

On completion of this lesson the learner will:

  1. Be able to compare and contrast saturated and unsaturated fats in relation to their source, nutritional composition and effect on health.
  2. Have knowledge about the source and health effects of HDL and LDL cholesterols. 

 

Lesson 8 – When Does a Keto Diet Actually Work? 

This lesson outlines the key features of the Keto diet. The composition of the Keto diet is examines, alongside a summary of how ketosis works in relation to weight loss. The use of Keto for weight loss is discussed, alongside the health risks and potential negative effects on different body systems and functions. Cautions regarding length of time spent on Keto are included. 

On completion of this lesson the learner will:

  1. Know the key features of the Keto diet.
  2. Have knowledge about how ketosis can cause weight loss. 
  3. Know the main health risks posed by being on a Keto diet, alongside time constraints for length of time spent following the Keto diet. 

 

Lesson 9 – We Don’t Need as Many Calories

This lesson discusses the obesity epidemic in the USA in relation to calorie and portion size. This is compared against European countries with lower obesity rates. Potential reasons for this difference are discussed. 

On completion of this lesson the learner will: 

  1. Know the recommended daily calories for men and women in the USA. 
  2. Be able to compare the potential reasoning for the obesity epidemic in the USA against European countries with lower obesity levels. 

 

LEARNING OBJECTIVES

Lesson 1 – What and Where are Blue Zones?

This lesson presents the learner with ‘blue zone’ theory. The geographical placement and identifying features of blue zones are discussed and the academic theory of Gianni Pes & Michael Poulain (2000)  is summarized. 

On completion of this lesson the learner will:

  1. Be able to adequately summarize the main points of the theory of blue zones as per Pes & Poulain (2000).
  2. Be able to describe identifying features of blue zones. 
  3. Be able to state the geographical whereabouts of blue zones. 
Lesson 2 – Blue Zone Life Hacks in a Nut Shell

This lesson examines the common lifestyle features shared by blue zones. These are identified and demonstrated by the use of diagrams. Common threads of physical activity, plant based diets and simple community lifestyles are examined in more detail. 

On completion of this lesson the learner will:

  1. Be able to identify common lifestyle features of blue zones
  2. Interpret diagrams presented in the course to compare and contrast features of different blue zones.
  3. Have further knowledge on the most common features of all blue zone lifestyles: physical activity, plant based diet and simple community living. 

 

Lesson 3 – Why is Science so Important? 

This lesson examines the importance of evidence based practice and keeping up to date with the most recent scientific developments in order to optimize health. Examples are given from medical science. The US healthcare system and the role of the FDA are also discussed. 

On completion of this lesson the learner will: 

  1. Be aware of the importance of using up to date scientific evidence when making healthcare decisions. 
  2. Be able to illustrate this with the example of the changing historical usage of estrogen in line with scientific developments. 

 

Lesson 4 – How to Start Eating More Whole Grains 

In this lesson Dr Liz discusses her favorite store cupboard whole grains, their nutritional composition and recipe ideas to cook with whole grains for the family. 

On completion of this lesson the learner will:

  1. Be aware of different whole grains to have in the store cupboard, their nutritional benefits and have ideas on how to use them for healthy meals.  

 

Lesson 5 – The Benefits of Eating Whole Foods and Fiber

This lesson discusses the commonplace position of whole foods and fiber in the diets of people living in blue zones. The health benefits and physiological actions of these foods are discussed in detail. Extra reading regarding the gut micro biome is provided.

On completion of this lesson the learner will:

  1. Understand the importance of whole foods and fiber in the diets and health of people living in blue zones. 
  2. Understand the positive physiological effects of regular whole foods and fiber. 

 

Lesson 6 – Is it OK to Eat Eggs?

In this lesson Dr Liz discusses the health benefits of eggs, their nutritional composition and appropriate frequency and levels of consumption for optimum health.

On completion of this lesson learners will:

  1. Have knowledge about the nutritional composition of eggs and their health benefits.
  2. Be able to identify the type and function of the cholesterol in eggs. 
  3. Understand the appropriate serving size and consumption frequency of eggs in order to optimize health. 

 

Lesson 7 – Saturated vs. Unsaturated Fats

This lesson compares and contrasts saturated and unsaturated fats. The features of both types of fat are compared in relation to source, composition, effect on health, and type and function of cholesterol. 

On completion of this lesson the learner will:

  1. Be able to compare and contrast saturated and unsaturated fats in relation to their source, nutritional composition and effect on health.
  2. Have knowledge about the source and health effects of HDL and LDL cholesterols. 

 

Lesson 8 – When Does a Keto Diet Actually Work? 

This lesson outlines the key features of the Keto diet. The composition of the Keto diet is examines, alongside a summary of how ketosis works in relation to weight loss. The use of Keto for weight loss is discussed, alongside the health risks and potential negative effects on different body systems and functions. Cautions regarding length of time spent on Keto are included. 

On completion of this lesson the learner will:

  1. Know the key features of the Keto diet.
  2. Have knowledge about how ketosis can cause weight loss. 
  3. Know the main health risks posed by being on a Keto diet, alongside time constraints for length of time spent following the Keto diet. 

 

Lesson 9 – We Don’t Need as Many Calories

This lesson discusses the obesity epidemic in the USA in relation to calorie and portion size. This is compared against European countries with lower obesity rates. Potential reasons for this difference are discussed. 

On completion of this lesson the learner will: 

  1. Know the recommended daily calories for men and women in the USA. 
  2. Be able to compare the potential reasoning for the obesity epidemic in the USA against European countries with lower obesity levels. 

 

LEARNING OBJECTIVES

Lesson 1 – What and Where are Blue Zones?

This lesson presents the learner with ‘blue zone’ theory. The geographical placement and identifying features of blue zones are discussed and the academic theory of Gianni Pes & Michael Poulain (2000)  is summarized. 

On completion of this lesson the learner will:

  1. Be able to adequately summarize the main points of the theory of blue zones as per Pes & Poulain (2000).
  2. Be able to describe identifying features of blue zones. 
  3. Be able to state the geographical whereabouts of blue zones. 
Lesson 2 – Blue Zone Life Hacks in a Nut Shell

This lesson examines the common lifestyle features shared by blue zones. These are identified and demonstrated by the use of diagrams. Common threads of physical activity, plant based diets and simple community lifestyles are examined in more detail. 

On completion of this lesson the learner will:

  1. Be able to identify common lifestyle features of blue zones
  2. Interpret diagrams presented in the course to compare and contrast features of different blue zones.
  3. Have further knowledge on the most common features of all blue zone lifestyles: physical activity, plant based diet and simple community living. 

 

Lesson 3 – Why is Science so Important? 

This lesson examines the importance of evidence based practice and keeping up to date with the most recent scientific developments in order to optimize health. Examples are given from medical science. The US healthcare system and the role of the FDA are also discussed. 

On completion of this lesson the learner will: 

  1. Be aware of the importance of using up to date scientific evidence when making healthcare decisions. 
  2. Be able to illustrate this with the example of the changing historical usage of estrogen in line with scientific developments. 

 

Lesson 4 – How to Start Eating More Whole Grains 

In this lesson Dr Liz discusses her favorite store cupboard whole grains, their nutritional composition and recipe ideas to cook with whole grains for the family. 

On completion of this lesson the learner will:

  1. Be aware of different whole grains to have in the store cupboard, their nutritional benefits and have ideas on how to use them for healthy meals.  

 

Lesson 5 – The Benefits of Eating Whole Foods and Fiber

This lesson discusses the commonplace position of whole foods and fiber in the diets of people living in blue zones. The health benefits and physiological actions of these foods are discussed in detail. Extra reading regarding the gut micro biome is provided.

On completion of this lesson the learner will:

  1. Understand the importance of whole foods and fiber in the diets and health of people living in blue zones. 
  2. Understand the positive physiological effects of regular whole foods and fiber. 

 

Lesson 6 – Is it OK to Eat Eggs?

In this lesson Dr Liz discusses the health benefits of eggs, their nutritional composition and appropriate frequency and levels of consumption for optimum health.

On completion of this lesson learners will:

  1. Have knowledge about the nutritional composition of eggs and their health benefits.
  2. Be able to identify the type and function of the cholesterol in eggs. 
  3. Understand the appropriate serving size and consumption frequency of eggs in order to optimize health. 

 

Lesson 7 – Saturated vs. Unsaturated Fats

This lesson compares and contrasts saturated and unsaturated fats. The features of both types of fat are compared in relation to source, composition, effect on health, and type and function of cholesterol. 

On completion of this lesson the learner will:

  1. Be able to compare and contrast saturated and unsaturated fats in relation to their source, nutritional composition and effect on health.
  2. Have knowledge about the source and health effects of HDL and LDL cholesterols. 

 

Lesson 8 – When Does a Keto Diet Actually Work? 

This lesson outlines the key features of the Keto diet. The composition of the Keto diet is examines, alongside a summary of how ketosis works in relation to weight loss. The use of Keto for weight loss is discussed, alongside the health risks and potential negative effects on different body systems and functions. Cautions regarding length of time spent on Keto are included. 

On completion of this lesson the learner will:

  1. Know the key features of the Keto diet.
  2. Have knowledge about how ketosis can cause weight loss. 
  3. Know the main health risks posed by being on a Keto diet, alongside time constraints for length of time spent following the Keto diet. 

 

Lesson 9 – We Don’t Need as Many Calories

This lesson discusses the obesity epidemic in the USA in relation to calorie and portion size. This is compared against European countries with lower obesity rates. Potential reasons for this difference are discussed. 

On completion of this lesson the learner will: 

  1. Know the recommended daily calories for men and women in the USA. 
  2. Be able to compare the potential reasoning for the obesity epidemic in the USA against European countries with lower obesity levels. 

 

Introduction to the Course

This course examines the role of diet in relation to health. Diet and health are prominent features of western news and information shared on social media. The information is often in relation to increased incidence of obesity, heart disease, stroke and dementia. The theory of ‘blue zones’ - places where more people per capita live in good health to over 100 years of age - is examined with focus on common lifestyle factors that may contribute to this.   

Course Audience

The course is aimed towards groups or individuals with a personal or professional interest in maintaining good health into older age by optimizing diet. This may include those in the health and care industries, people caring for older family members, or those wishing to learn about diet in order to improve their own health.   

Course Structure

The course is completed through interactive e-learning which learners can access at their own pace and in their own time. The lessons consist of a series of informative and easily understood video clips from Dr Liz. These are followed by interactive and accessible learning tasks and activities containing further expansion on the subject of each video. The videos and activities cater to all learning types and create a solid knowledge base for each learning objective. Learners will be able to revisit the course after completion in order to recap knowledge as and when needed.

About Instructor

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Course Includes

  • 2 Lessons
  • 2 Quizzes
  • Course Certificate