Level 5 Diploma in Health, Diet and Nutritional Studies

Level 5 Diploma in Health, Diet and Nutritional Studies

Level 5 Diploma in Health, Diet and Nutritional Studies Level 5 Diploma in Health, Diet and Nutritional Studies

Health, Diet and Nutrition are essential aspects of life. This internationally recognised qualification, can equip you with the knowledge and skills required to pursue a career within this rapidly growing industry. This course specially selected units which confer both transferable skills and essential knowledge. Whether students are looking to further their knowledge or move onto a new career path, this qualification is invaluable. Upon completion, students are eligible to register for membership with the Complimentary Medical Association.

Students are currently being accepted on a pre-enrolment basis. This means that students can register to start the course as soon as it begins. Materials will become available to students as they progress through the course.

Award: Level 5 Diploma in Health, Diet and Nutritional Studies

This course is Quality Assured by the Quality Licence Scheme Quality Assured by QLS

At the end of this course successful learners will receive a Certificate of Achievement from ABC Awards and a Learner Unit Summary (which lists the details of all the units the learner has completed as part of the course).

The course has been endorsed under the ABC Awards Quality Licence Scheme. This means that Oxford Learning College has undergone an external quality check to ensure that the organisation and the courses it offers, meet certain quality criteria. The completion of this course alone does not lead to an Ofqual regulated qualification but may be used as evidence of knowledge and skills towards regulated qualifications in the future.

The unit summary can be used as evidence towards Recognition of Prior Learning if you wish to progress your studies in this sector. To this end the learning outcomes of the course have been benchmarked at Level 3 against level descriptors published by Ofqual, to indicate the depth of study and level of demand/complexity involved in successful completion by the learner.

The course itself has been designed by Oxford Learning College to meet specific learners’ and/or employers’ requirements which cannot be satisfied through current regulated qualifications. ABC Awards endorsement involves robust and rigorous quality audits by external auditors to ensure quality is continually met. A review of courses is carried out as part of the endorsement process.

ABC Awards is a leading national Awarding Organisation, regulated by Ofqual, and the Welsh Government. It has a long-established reputation for developing and awarding high quality vocational qualifications across a wide range of industries. As a registered charity, ABC Awards combines 180 years of expertise but also implements a responsive, flexible and innovative approach to the needs of our customers. Renowned for excellent customer service, and quality standards, ABC Awards also offers Ofqual regulated qualifications for all ages and abilities post-14; all are developed with the support of relevant stakeholders to ensure that they meet the needs and standards of employers across the UK.

Syllabus and Unit Specification:

Unit 1: Using ICT in Health, Diet and Nutritional Studies

Information, communication and technology (ICT) comprises core skills for learning. In this distance learning course utilisation of methods, tools and strategies of ICT is important in order to establish and maintain a sound working relationship with tutors and the college. Students will need to develop ICT skills in order to communicate effectively and maximise their study progression.

Unit 2: Understanding health and wellbeing

There are many influencing factors which contribute to an individual’s perceived or actual state of health. Within this section we will explore some of the key factors. The social sciences are usually concerned with the study of human patterns of behaviour, activities and experiences of groups and communities and how those groups are organized into societies . consumption of high sugar drinks and low fibre content foods is adding to the obesity problem amongst the general population. Portion size is becoming an increasing problem and contributing factor to obesity and the predisposition to chronic disease associated with being overweight such as coronary heart disease and Type II diabetes. Obesity also contributes to other serious health problems such as specific cancers, osteoarthritis, asthma, low back pain, sleep apnoea (not being able to breathe normally

Unit 3: Understanding disease processes

Defining health is a difficult and subjective issue; it could simply be an absence of disease or disease symptoms, to other individuals it may be a snapshot of how they feel at any given time and may even be when diagnosed disease exists. Disease likewise is just as difficult to define but in 2003 the World Health Organization introduced the 10 th revision of the International Classification of Diseases (ICD-10) which is a framework for disease categorization and statistical reference. Each disease is coded and grouped in one of 4 sub-categories. Another more simplistic way of categorization is to describe diseases as being physical, mental or social. In this unit we look at the classification of disease


Unit 4: Promoting health

Health promotion is a collaborative process; as well as involvement by public health departments, the NHS and local provisions; there are many ways in which individuals can take responsibility for improving their own health and maintaining a positive status. This module examines the provisions and ways in which individuals can take this responsibility

Unit 5: Anatomy and physiology in health and disease part 1

In each of these following units, example illnesses and conditions will be presented and discussed alongside the core course material

Unit 6: Anatomy and physiology in health and disease part 2

The endocrine system consists of several unconnected glands. These glands contain groups of secretory cells which are surrounded by dense networks of capillaries, allowing the diffusion of the hormonesthey produce, into the bloodstream.

Unit 7: Body chemistry and organisation

The atom is the smallest part of a known element that exists in a stable form. Atoms are largely spaces which contain protons and neutrons with electrons continually orbiting them.

Unit 8: Pathology, immunology and epidemiology

Pathology is literally translated as the study of suffering and it links clinical science with clinical practice, combining investigation of the causes of disease (etiology) and the underlying mechanisms which result in presentation of signs and symptoms (pathogenesis).

Unit 9: Digestion, nutrition and the psychology of appetite

The processes of digestion and absorption are key to good nutrition and homeostasis. This section builds on knowledge and understanding of anatomy and physiology to bring the processes into focus and relate them to how, what and why we eat.

Unit 10: The science of nutrition

The nutrients in our food provide energy, promote growth and development and regulate our bodily functions. A variety of these nutrients are needed to keep fit and healthy particularly if you are generally active. Our body depends on these nutrients, as it is unable to produce sufficient amounts on its own.

Unit 11: Energy and nutrition

Energy is stored within the chemical bonds and when they are broken the energy is released; the amount of energy contained in a food substance can be measured by a process known as calorimetry.This process measures the energy released in a given quantity of food when it is completely oxidised by burning in pure oxygen.

Unit 12: Weight loss, dieting and weight gain

Many people wish to lose weight. They may want to improve their appearance and confidence, as well as improving their overall health and well being. However, rapid weight loss can cause problems and have serious consequences for our health. Therefore, it is essential that we know about safe weight loss methods.

Unit 13: Food safety

For many of us, knowing about basic food safety is something we take for granted. We seem to instinctively know how to avoid food poisoning and how to handle food, possibly because our mums taught us at a very early age.


Unit 14: Treating ailments and illnesses through nutrition

This next unit in this BTEC in Health, Diet and Nutritional Studies course concentrates on looking at how different types of food might help relieve symptoms of illness or conditions as well as contribute to prevention of them. There are specific food groups identified as well as common examples of illnesses and conditions



Unit 15: Diets and dieting

If you pick up any glossy, particularly women’s magazine, you will instantly find some new diet that supposedly “works wonders”. Usually endorsed by some star or other, they claim to help you lose weight quickly, so that you too can be the same size and have the same success!

Unit 16: Eating disorders and nutrition for special populations

Sufferers of disordered eating have an intense fear of becoming fat or gaining weight even though their weight is normal. They may not fall into the clinical eating disorder categories of anorexia, bulimia and compulsive eating, but they may certainly have a sub-clinical eating disorder.Not only does their weight concern them, they are also preoccupied with food and body shape. They have a distorted body image and attempt to lose weight by restricting their daily calorie intake. They may also exercise excessively in order to burn more calories. This results in a disordered eating pattern and lifestyle.




Course Fees


Level 4+5 Accredited Diploma in Health, Diet and Nutritional Studies