Essential knowledge: The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes knowledge of: Adverse effects associated with nutritional supplementation Amino acids (essential and non-essential) Appropriate dosage levels of nutritional supplements including the difference between dietary replacement levels and pharmacologic dosage ranges Basic biochemistry as it relates to diet and nutrition Bioavailability of nutritional supplements Common disease states and the functional problems of each bodily system, and the principles and practice of treating each system/condition Contra-indications of treatment Cultural restrictions on diet and nutritional supplementation eg gelatin in capsules Current national health and medical research council recommendations for 'healthy diets' Diet construction with regard to preventative approaches to health Drug-nutrient and nutrient-nutrient interactions Eating patterns, foods affecting the mind and moods, food labelling, food additives, preservatives and colouring Fibrous and plant proteins Food classifications, categories and composition including grains, legumes, pulses, meat, fish, eggs and protein alternatives, dairy foods, fruit and vegetables, nuts and seeds Foods containing carbohydrates, fats, proteins, vitamins, minerals and phytonutrients Foods containing macronutrients and micronutrients, vitamins and minerals, carbohydrates, fats and proteins How to correctly prepare and dispense nutritional supplements How to select the best treatment/medicine within best current practice Medical reports and diagnostic procedures Methods of preparing treatment and management plans (knowledge and understanding) Naturopathic nutritional status assessment methods Nutrient types Supplementary measures in the management of conditions (lifestyle considerations, other modalities of treatment) continued ... |