Super Foods & Nutrition
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Understand how the compounds in our food support the body and our health
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Discover the science behind functional foods and plant compounds in this evidence-based course, where you'll learn how nutrition supports gut health, reduces inflammation, and promotes healthy aging.
Overview
Understand how the compounds in foods maintain our health, gut and wellbeing. While the term 'superfood' is debated we have extensive evidence on plant compounds and functional foods to be able to gain an insight into what foods assist in various dis-eases.
This evidence-based course will take in into a detailed exploration so you understand oxidative processes, inflammation and the influence of free radicals. You'll delve into the endogenous (naturally occurring in our body) antioxidants and what foods boost these, and look at the antioxidant compounds in food that help us fight illness.
You will also gain an insight into how (and who) functional foods are classified, what makes them 'functional' and how they are found to support health. One of the newest areas of food nutrition is epigenetics which along with telomeres you'll take a closer look at. You'll learn how food can reduce our risk of inflammatory-based illness and support our healthy aging.
This course is ideal for those working in the nutrition, fitness or weight-loss industries and wanting to guide clients to better health through optimal nutrition. Ensure that when you work with clients on their eating habits you can assist them to choose the best nutrition for their needs.
This evidence-based course will take in into a detailed exploration so you understand oxidative processes, inflammation and the influence of free radicals. You'll delve into the endogenous (naturally occurring in our body) antioxidants and what foods boost these, and look at the antioxidant compounds in food that help us fight illness.
You will also gain an insight into how (and who) functional foods are classified, what makes them 'functional' and how they are found to support health. One of the newest areas of food nutrition is epigenetics which along with telomeres you'll take a closer look at. You'll learn how food can reduce our risk of inflammatory-based illness and support our healthy aging.
This course is ideal for those working in the nutrition, fitness or weight-loss industries and wanting to guide clients to better health through optimal nutrition. Ensure that when you work with clients on their eating habits you can assist them to choose the best nutrition for their needs.
Details
How you will learn >
DNHC516: Super Foods and Nutrition
Learning and teaching
We use modern blended learning approach. This course is designed for flexibility and ease, with downloadable topic-based textbooks in PDF format, guided instructions to keep you on track, and an interactive workbook packed with videos, tasks, and note-taking space. You'll also gain access to essential readings, templates, and tools for extended learning. Stay up to date with the latest in nutrition and health, and make the most of this dynamic, evidence-based learning experience!
Assessment methods
At Well College we see assessments not as tests but as learning tools, they are not meant to trick you, rather they are designed to provide you with another learning opportunity.
The on-line assessment for this unit includes a set of 50 multiple choice questions. The assessment is open book and untimed and you can choose to take up to 3 attempts to complete.
Once you have completed and passed your quiz, you will be granted access to download your Certificate along with a Statement of Continuing Education Points.
Learning at WCG
The classes you take will vary based on your course, offering different formats for meaningful interaction with staff, industry professionals, and peers. WCG courses focus on active learning rather than passive large-scale lectures, with content typically provided online through readings, videos, and other on-demand materials.
Learning and teaching
We use modern blended learning approach. This course is designed for flexibility and ease, with downloadable topic-based textbooks in PDF format, guided instructions to keep you on track, and an interactive workbook packed with videos, tasks, and note-taking space. You'll also gain access to essential readings, templates, and tools for extended learning. Stay up to date with the latest in nutrition and health, and make the most of this dynamic, evidence-based learning experience!
Assessment methods
At Well College we see assessments not as tests but as learning tools, they are not meant to trick you, rather they are designed to provide you with another learning opportunity.
The on-line assessment for this unit includes a set of 50 multiple choice questions. The assessment is open book and untimed and you can choose to take up to 3 attempts to complete.
Once you have completed and passed your quiz, you will be granted access to download your Certificate along with a Statement of Continuing Education Points.
Learning at WCG
The classes you take will vary based on your course, offering different formats for meaningful interaction with staff, industry professionals, and peers. WCG courses focus on active learning rather than passive large-scale lectures, with content typically provided online through readings, videos, and other on-demand materials.
COURSE STRUCTURE >
There are 9 topics to complete the unit. Within each topic is a:
Estimate approximately 20 hours of study.
Continuing Education
Students enrolled in a WCG Diploma, Program or Certificate where this subject is a core elective, will have free ongoing access to the Coaching, Health and Business Live Classes.
- Downloadable PDF Text Book
- Downloadable MS Word Workbook
Estimate approximately 20 hours of study.
Continuing Education
Students enrolled in a WCG Diploma, Program or Certificate where this subject is a core elective, will have free ongoing access to the Coaching, Health and Business Live Classes.
UNIT content >
How nutrition and our dietary patterns influence our health and wellbeing
In this first section we look at what a good diet is and how we can eat without it being a reductionist attitude to the pleasure of nourishment. We look at the influence of industry and BigFood over our health and global statistics on health and what basic principles we can use to create a healthful diet that is realistic and achievable.
Super foods; What are they and who defines what makes the grade?
Here we begin to understand the criteria for foods and compounds to be considered as 'super foods' and how this is assessed. We examine the rating systems for antioxidant activity to determine which one has the most voracity today. We also consider other aspects around what might make a food a super food including access, ethics, low toxicity and environmental benefits.
Understanding free radicals and their impact on health, wellbeing and aging
In order to have a thorough knowledge of the compounds in food and how they can be used to support our wellbeing we need to also understand the role of the otherside of the story, free radicals. You'll unpack how oxidation occurs and what this means for our bodies right down to our mitochondrial function and the inflammatory process. As you progress you'll explore the world of telomeres and their role in aging, the impact of reactive oxygen species (ROS), reactive nitrogen species (RNS) and the balance of these processes.
A deep dive into the world of antioxidants
Holding a thorough understanding of free radicals you are now able to use this information to dive into antioxidants, endogenous and exogenous. We start out with superoxide dismutase (SOD) and the cytochrome P450s and move onto the dietary antioxidants including vitamin E and C (while we are here we unpack nitrates and nitrites that laden many processed foods), beta carotene and lycopenes (with a special consideration of lung cancer and pro-antixodant activity), the role of antioxidants in fertility and pregnancy, mineral based options such as selenium and then onto amino acid-based antioxidants and enzyme-based options such as Q10 (ubiquinone). Following this we move onto plant compounds including bioflavanoids (pycnogenol, quercetin, green tea extracts), phenols and how they are ranked, and resveratrol.
How can food be rated?
In this section we consider the rating systems of ORAC, looking at processes such as Follin assay to understand how we might rate the antioxidant capacity of the foods we consume and whether this is information that we can apply in a healthful and meaningful way.
The business of function foods
The world of functional foods is big business today with some of the foods making the functional foods list some of the highest grossing foods globally. However, what does this mean for our health and for the quality of foods that are mass produced and sold with healthy looking and sounding packaging and messaging? We'll cover the definition of 'functional foods', what the major functional foods do in terms of our health, and who regulates them and what are the safeguards in place in some regions.
Which foods are super foods?
In this section we start to develop our knowledge of which foods are considered super foods and why, Specifically we look at omega-3 fatty acids and fish oils, prebiotics probiotics and post-biotics in microbiome integrity, fermented foods, what constitutes a real yoghurt, kefir, kimchee, kombucha, miso, and tempeh. No super food exploration would be complete without looking at herbs and spices given so many rank so high in antioxidant capacity, we also look at sprouting and the influence of goitrogens.
New super foods and a look at supplements
We complete the subject with a foray into supplementation pros and cons, and into the lesser known more recent super foods including alma, cacao, maca, moringa and many more. We also begin an initial introduction into Ayurveda to begin to explore the energetic side of food and its role in body, mind and spirit wellbeing.
In this first section we look at what a good diet is and how we can eat without it being a reductionist attitude to the pleasure of nourishment. We look at the influence of industry and BigFood over our health and global statistics on health and what basic principles we can use to create a healthful diet that is realistic and achievable.
Super foods; What are they and who defines what makes the grade?
Here we begin to understand the criteria for foods and compounds to be considered as 'super foods' and how this is assessed. We examine the rating systems for antioxidant activity to determine which one has the most voracity today. We also consider other aspects around what might make a food a super food including access, ethics, low toxicity and environmental benefits.
Understanding free radicals and their impact on health, wellbeing and aging
In order to have a thorough knowledge of the compounds in food and how they can be used to support our wellbeing we need to also understand the role of the otherside of the story, free radicals. You'll unpack how oxidation occurs and what this means for our bodies right down to our mitochondrial function and the inflammatory process. As you progress you'll explore the world of telomeres and their role in aging, the impact of reactive oxygen species (ROS), reactive nitrogen species (RNS) and the balance of these processes.
A deep dive into the world of antioxidants
Holding a thorough understanding of free radicals you are now able to use this information to dive into antioxidants, endogenous and exogenous. We start out with superoxide dismutase (SOD) and the cytochrome P450s and move onto the dietary antioxidants including vitamin E and C (while we are here we unpack nitrates and nitrites that laden many processed foods), beta carotene and lycopenes (with a special consideration of lung cancer and pro-antixodant activity), the role of antioxidants in fertility and pregnancy, mineral based options such as selenium and then onto amino acid-based antioxidants and enzyme-based options such as Q10 (ubiquinone). Following this we move onto plant compounds including bioflavanoids (pycnogenol, quercetin, green tea extracts), phenols and how they are ranked, and resveratrol.
How can food be rated?
In this section we consider the rating systems of ORAC, looking at processes such as Follin assay to understand how we might rate the antioxidant capacity of the foods we consume and whether this is information that we can apply in a healthful and meaningful way.
The business of function foods
The world of functional foods is big business today with some of the foods making the functional foods list some of the highest grossing foods globally. However, what does this mean for our health and for the quality of foods that are mass produced and sold with healthy looking and sounding packaging and messaging? We'll cover the definition of 'functional foods', what the major functional foods do in terms of our health, and who regulates them and what are the safeguards in place in some regions.
Which foods are super foods?
In this section we start to develop our knowledge of which foods are considered super foods and why, Specifically we look at omega-3 fatty acids and fish oils, prebiotics probiotics and post-biotics in microbiome integrity, fermented foods, what constitutes a real yoghurt, kefir, kimchee, kombucha, miso, and tempeh. No super food exploration would be complete without looking at herbs and spices given so many rank so high in antioxidant capacity, we also look at sprouting and the influence of goitrogens.
New super foods and a look at supplements
We complete the subject with a foray into supplementation pros and cons, and into the lesser known more recent super foods including alma, cacao, maca, moringa and many more. We also begin an initial introduction into Ayurveda to begin to explore the energetic side of food and its role in body, mind and spirit wellbeing.
LEARNING OUTCOMES >
When awarded credit for this unit, a learner will:
- Understand the principles of ‘super nutrition’ and the role in health
- Demonstrate understanding of the processes by which foods can provide health benefits and give examples
- Critically evaluate the relationship between nutrition and health
- Investigate the challenges in defining a super food and provide a criteria to help with a definition
- Provide a definition of ‘free radicals’ and characterise the role of antioxidants in health
- Define and give examples of functional foods
- Critically evaluate the concept of ‘superfoods’
- Discuss the role of probiotics in health
- Critically evaluate the limitations of nutritional supplements and why fresh foods are preferred
Continuing Professional Development >
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Let food be thy medicine, thy medicine shall be thy food.
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Fees
Fee Payment options >
This unit is $350 AUD.
AddiTIONAL fees >
There are no additional expenses.
We offer free Graduate Webinars in the areas of health and coaching. Register here.
Upgrade to Diploma, Program or Certificate and gain exclusive access to free, live mentoring classes both during your studies and beyond. Led by industry professionals, these small-group sessions provide real-world insights and practical skills.
Each month, explore rotating expert-led topics like marketing and business growth, functional testing, coaching strategies, health case studies, mental health, EFT, and more.
You have 21 days to upgrade to the Bundle to gain the extra BONUS elective and save.
We offer free Graduate Webinars in the areas of health and coaching. Register here.
Upgrade to Diploma, Program or Certificate and gain exclusive access to free, live mentoring classes both during your studies and beyond. Led by industry professionals, these small-group sessions provide real-world insights and practical skills.
Each month, explore rotating expert-led topics like marketing and business growth, functional testing, coaching strategies, health case studies, mental health, EFT, and more.
You have 21 days to upgrade to the Bundle to gain the extra BONUS elective and save.
Testimonial
"I am really enjoying the Super Nutrition course and all the associated information that is available far and wide. Interestingly, I have been a big fan of supplementation as I was under the impression that getting the nutrients from our food was difficult because of various reasons, mainly that if the nutrients aren't in the soil then the plants can't uptake them theory. Well over the course of the last few months, reading various materials (from your course and other sources) I have been questioning all this... The supplements I would buy were all high quality and ethically produced, but I felt that I would have to take so many to get any result. Not to mention the cost. Recently I started taking bone broth again which I make myself, my partner also started taking it after a visit and recommendation from my Chiropractor - he has a few maladies! He is also an athlete so usually the nutritional bank balance is very low! But after taking the broth one cup before bed we are astounded by the results, including breaking PB's on area's he has been cycling and trying to break for years not to mention recovery. All of this has really started me questioning the whole supplementation thing. When I did this "out of the woodwork" came people who are showing us ways to gain higher quality nutrients from our foods. Whilst I continue to take some I have dropped several and hopefully with the right food choices I can drop more. So this is why I am sharing this with you thanks for opening my eyes to so much more.
Michele Hayne
PMBI CERTIFIED LEVEL 1 MOUNTAIN BIKE INSTRUCTOR
TURNING POINT COACHING
Michele Hayne
PMBI CERTIFIED LEVEL 1 MOUNTAIN BIKE INSTRUCTOR
TURNING POINT COACHING
Pathways from this Unit
Each of the four options below include the Super Foods & Nutrition unit (DNHC516).
You can start with this unit and credit it into any one of the below options, you can gain multiple qualifications.
Call us today on 02 9400 9759 to get started on your dream career.
You can start with this unit and credit it into any one of the below options, you can gain multiple qualifications.
Call us today on 02 9400 9759 to get started on your dream career.
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MAKING YOUR FOOD YOUR MEDICINE AGAIN!
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