Food Groups & Dietary Diversity: 
Assessing and Measuring Healthy Eating

A rare course that enables you to work with client diets

This course draws the best from the Dietary Guidelines (DGs), reviews topics covered in subjects such as the introduction to meal and menu planning and uses food groups and dietary diversity measures so that you can support clients in their healthy eating. Of course the DGs can seem a little limited, in fact, it's all in the way you use the extensive data they are based on as to how useful they are for you and clients. This course uses evidence-based dietary assessment techniques, easily accessed meal evaluation apps and a non-diet based approach along with coaching for wellbeing strategies.
You will learn to use a collaborative framework that supports clients in making their own informed decision about their lifestyle choices, after all we know that it takes more than information to change eating habits permanently. You will be able to assist clients in creating charts and graphs on their diet and then making improvements, and the course offers you numerous templates to assist this change process. The benefit of a nutrition course like this for health professionals is that you stay within your scope of practice, yet you can work with your clients in a food coaching capacity by using approved means of analysis and applications to aid clients in creating improved meals, eating habits and health.
KEY INFORMATION
COURSE CONTENT
TOPICS LISTING - IN BRIEF
Extensive learning activities to apply knowledge to real life at each step, including handy templates, tools and websites. All materials and assessment are online within the private student portal.

1.     Eating habits and health         
2.     Benefits of healthy eating
3.     Healthy eating principles
4.     Review of basic nutrition principles
5.     Guidelines and food groups
6.     Client tools to review a diet
7.     Measures of healthy eating
8.     Dietary diversity
9.     Food groups and servings measures
10.   Healthy Eating Index
11.   Variety checkers
12.   Professional considerations and how to work with clients on improving their diet
LEARNING OUTCOMES
Students shall by the end of the course be competent in:
  • Listing the food groups and examples from each
  • Sourcing data that provides food group requirements for age and gender
  • Explaining the importance of dietary diversity in health
  • Demonstrating to clients the use of basic measures of dietary diversity and food group adequacy
  • Outlining the Scope of Practice for nutrition support
  • Diagnosis, prescription and treatment are outside of the scope of this program.
ASSESSMENT
Assessment:
This unit requires the submission of an online multiple choice test
WHO DOES THIS COURSE?
A diverse group of students ranging from Exercise Physiologist's, Personal Trainer's, Nurses, Health Coaches, Food Bloggers, Food Coaches, Chefs and more.
ACCREDITATION & RECOGNITION
​CPD's and CEC's