COURSE OVERVIEW

This course deals with the biology of plant species of historical and cultural importance. It will focus on plants used as a source of food, drugs, herbal medicines, industrial raw materials, perfumes and dyes. Examples of plant products that will be looked at include grains, root and tuber crops, Cannabis, tea, opium, wine, and absinthe. The relevant morphology, physiology, distribution and ethnobotany of these plant species will be discussed. A combination of readings and videos of important plant species will look at the history of their use; structures, features and constituents of importance; domestication, cultivation, harvesting and processing; and current issues surrounding their use.
This course is designed to provide participants with a detailed and up-to-date overview of the role of using plants and plant products in alimentary and no-alimentary fields. It covers the botanical terminology and technical jargon; the key to identify plants; describing plant accurately; and the ability to participate in an informed discussion about the cultural, social, economic and spiritual importance of plants to better relate their relevance to everyday life.
The course will also cover the characteristics of plants that make them useful as food, medicine and industrial materials; the cultivation and processing of a diverse array of plants to understand how many products we use every day are produced; and the impact that plants have had on the betterment of the human condition and personal pleasure and the unknown potential they still hold.
Further, the course will also discuss the nutrient needs of babies and toddlers from birth to 24 months. It provides practical assistance in applying the Infant Feeding Guidelines including issues around breastfeeding, preparing infant formula, introducing solid foods and choking precautions. Finally, this section covers planning menus for babies and toddlers providing sample menus for 6 to 12 month olds and 12 to 24 month olds.
This course is designed to provide participants with a detailed and up-to-date overview of the nutritional requirements of babies food and it’s legislation and regulations. It covers the role of services in infant and toddler nutrition, including support for breastfeeding; the breastmilk and other drinks for infants and toddlers; the safe bottle feeding; the preparation of infant formula; the feeding environment and safe positioning; giving up the bottle; and introducing solid foods.
During this interactive course, participants will learn the food allergies and intolerance; the foods and drinks for infants between 6-12 months and toddlers between 1-2 years old; breastmilk and other drinks, foods and iron containing foods for infants and toddlers; the other sources of iron; the vegetarian diet on infants and toddlers, the food textures; minimizing the risk of choking on food; and service food and menus for infants and toddlers.