59 Diet courses in Gerrards Cross delivered Live Online

Understanding specific words and terms used in the healthcare sector is an absolute must if you are looking to progress in this profession. Once you have a basic understanding of how medical words are constructed they become easy to understand and use are internationally used by nurses, doctors, allied healthcare professionals, dentists and many other medical specialities.

Rather than dieting and avoiding foods, self-diagnosing issues and getting lost in a whirlwind of information about this det, that diet and wondering what’s really best for you start with understanding the basics, peel back 1 layer at a time and put yourself back in the driving seat of your health, wellbeing and fitness goals. From working out how much you should be eating/portion size to gain energy to how your meals can be optimised to fulfil fitness goals his book has you covered. You can also book in sessions with Samantha to coach you through your journey as it suits you to help you create your personalised nutrition plan.

LOOKING FOR: ADULT FICTION, NON-FICTION Una is a Rights Agent at Susanna Lea Associates and am starting to build a client list. She grew up in London and graduated from the University of Cambridge with a BA in English in 2021. At university, Una was particularly interested in contemporary West African and South Asian literature. She started as an agent's assistant at SLA London in 2022 and now handles some translation rights and provides support with editorial work and submissions. Una's favourite reads always set her at ease right away and draws her in with impressive and accessible storytelling, memorable characters or an original hook. Una enjoys writing which expands her worldview, makes her laugh out loud or keeps her on her toes with its twists and turns. She welcomes submissions from debut authors and would be keen to read across a wide range of genres and styles. She is looking for literary, upmarket and book club fiction, and is always drawn to stories that explores the challenges and complexities of love and relationships in all its forms —within families, between friends or in romantic relationships. Una loves the way in which familial relationships are dissected in The Wren, The Wren by Anne Enright and the impact of the local community in Small Worlds by Caleb Azumah Nelson. She is always drawn to novels with a strong sense of community, whether they are unified by geography, culture, or in other unexpected ways. Una has always loved reading international and translated fiction and welcomes submissions from authors writing contemporary fiction that engages with cultures and traditions from around the world, such as in voices of the deities in Freshwater by Akwaeke Emezi or the subversive tales of Sayaka Murata. She is not looking for children’s or YA titles, science fiction or high-concept fantasy, but is open to submissions from authors writing in the speculative fiction space, and books with fantastical or otherworldly elements, be that magical realism or supernatural horror, such as Mona Awad's campus novel with a twist, Bunny. Una would also love to read more writing that engages with the natural world and reminds us of the limitations of human understanding. In non-fiction, Una enjoys books that furthers her understanding of wider societal issues — nature and the environment, culture, and little-known history. Her recent non-fiction favourites are Eve by Cat Bohannon, Doppelgänger by Naomi Klein and Unearthed by Claire Ratinon. Una would like you to submit a covering letter, 1 page synopsis and the first three chapters or 5,000 words of your manuscript in a single word document. (In addition to the paid sessions, Una is kindly offering one free session for low income/under-represented writers. Please email agent121@iaminprint.co.uk to apply, outlining your case for this option which is offered at the discretion of I Am In Print).  By booking you understand you need to conduct an internet connection test with I Am In Print prior to the event. You also agree to email your material in one document to reach I Am In Print by the stated submission deadline and note that I Am In Print take no responsibility for the advice received during your agent meeting. The submission deadline is: Wednesday 20th August 2025

Did you know your diet plays a huge role in managing diabetes? 🍏 Learn how in our expert-led course!

12 week nutrition transformation. One to one and group support via live webinars and at home preparation. Get your health goals back on track with this guided nutrition course.

This qualification is ideal for anyone who prepares and serves food, as it provides learners with a basic understanding of nutrition and the requirements of special diets to enable the planning and provision of well-balanced meals that will have a positive impact on health.

LEARN HOW TO BECOME A WEIGHT MANAGEMENT CONSULTANT WITH THE CLIENT'S HEALTH & WELLBEING AT THE CORE. A MESSAGE FROM THE AUTHOR As you enter into this study, I want you to be fully aware of what lies before you. If you save people from overweight, you will also increase life-expectancy and/or prevent the onset of serious debilitating diseases. There will also be those clients whose life has been long limited in a psychological sense and you will be able to help them to restore their sense of verve and vitality so they can again live life to the fullest extent. This will be done through learning special expertise both technically and in person-to-person relations. With these words of encouragement, I warmly welcome you to this course of study where the amount of potential job satisfaction is incalculable. DR. LAWRENCE PLASKETT Course Duration 12 months Study Hours 200 hours Course Content 13 sections Course Fee £475 Course Overview The Plaskett Weight Management Consultancy course will provide you with a detailed, systematic and scientifically-based training, fuller than any other we know of in the field. It will enable you to practise as a well-informed Weight Management Consultant and most importantly, you will be able to help and support individuals in their quest to lose weight whilst maintaining health and well-being. Learn the Basic Elements of Nutrition You will gain an understanding of the basic elements of nutrition with a focus on the key nutrients in order to avoid deficiencies when working with weight loss clients. Create Individualised Weight Loss Programmes You will develop the confidence to be able to make informed choices from a wide span of weight loss options and avoid the use of rigidly fixed methods, thereby delivering programmes best suited to individual needs. Become a Skilled Adviser You will learn the skills to be able to counsel on a one-to-one basis, we believe that this favours the resolution of individual circumstances and problems. You will receive the training to see your clients through every stage of the process, thereby maximising their chances of success. Expand Practice of Current Health Professionals In addition to those wanting to set up practice as a Weight Management Consultant, this course is ideally suited to current health & fitness professionals looking to enhance their practice. BREAKDOWN OF THE COURSE SECTIONS The Weight Management Consultancy Diploma includes the following 13 sections: SECTION 1 BASIC SCIENCE SUPPORT Whilst our main concern will be with weight loss, we need to understand some of the basic aspects of nutrition. These deal with the key nutrients that we have to control to reduce weight. They will also help us to understand how to lose weight without developing deficiencies.  In Section 1, we begin the study of nutrients and foods by looking at the main bulk nutrients that our diets contain: protein, carbohydrate and fat. Before one can consider individual vitamins and minerals, one has to know about the nutrients that make up most of our diets, namely the bulk nutrients. These are the suppliers of food energy and ultimately help to decide an individual's size. You will need to understand these so as to manipulate them with skill. Areas Covered What are the bulk nutrients? Chemical elements contained in the bulk nutrients Proteins Carbohydrates Fibre Fats The energy reserve role of fat The lipoproteins of the blood SECTION 2 UNDERSTANDING THE FIELD & NATURE OF THE PROBLEM This section introduces the basic ideas of the training. The purpose of this course of training is to enable the student to help others who are overweight or obese to lose weight, and to do so in a professional manner. At the same time, it aims to motivate you and empower you to set up a practice as a ‘Weight Management Consultant’ that will lead to your gaining a good reputation in this field, developing a panel of satisfied clients and bringing you both status and income.  Since losing weight is not easy, one has to be aware of all the different methods and ramifications that are a part of this intriguing subject. The professionalism comes from knowing a number of different “ways in” to help the clients and also from being able to develop awareness of the individuality of each client. This will put you in a position to find the best and most successful route to weight loss for each person who consults you. This will mean giving individual advice, not just the same advice to everyone. By recognising individuality we earn the client’s trust and appreciation and we also increase the chances of achieving the fullest possible success by being in a position to find individual solutions to each client’s problem. Areas Covered The aims of the work The clients’ motives The clients themselves The clients’ knowledge of nutrition The place of psychology The arithmetical equation of body weight Ways of working Getting fat is all too easy – we review how it happens Definition and classification: criteria for weight normality SECTION 3 THE THEORY OF THE CAUSES OF OVERWEIGHT & OBESITY In this section we explore 'The Theory of what Causes Overweight and Obesity'. We look at the underlying reasons for this current epidemic scale of the problem in developed societies throughout the world. Understanding this will give you an insight into what needs to be done. The Weight Management Consultant clearly needs to understand as fully as possible the causes of obesity in order to be able to formulate good advice. It is necessary to understand that, although the ultimate cause is always eating more than the body requires, that factor is modified by many subsidiary factors. One, that always interests clients, is whether or not one may be predisposed by one’s inheritance to put on and retain weight, so we deal with this question. Areas covered Relative effect of genetics and environment Hormonal disturbance in obesity Slower than normal rates of energy expenditure The role of fat cells Role of the enzyme lipoprotein lipase SECTION 4 THE HEALTH CONSEQUENCES OF EXCESS WEIGHT It is well known that being overweight or obese increases the chances of contracting chronic illnesses. This section examines the types of illnesses involved and the way that their incidence is affected by body weight. From the standpoint of a Weight Management Consultant, the use of this information is to present clearly the vital benefits that your work can bring to your clients in terms of freedom from illness. This knowledge can augment your job satisfaction, especially when you can see the client’s health condition improving as weight comes down. That can be expected to happen sometimes, but of course not always. So, potentially this information can serve to inform your clients about the degree to which slimming down from an overweight or obese condition can help them to avoid very negative health consequences. By passing on parts of this data to some carefully selected clients, you may perhaps either improve their flagging motivation, or increase their satisfaction level with their early results or with the efforts they are making. Areas covered The connection between overweight and ill health The risk of early death Illness and death from cardiovascular disease Illness and death from diabetes mellitus Illness and death from hypertension Illness and death from respiratory problems Illness and death from gallbladder disease Illness and immobility from arthritis Illness from gout Illness and death from cancer SECTION 5 FIRST PRINCIPLES OF CORRECTING EXCESS WEIGHT In this section we approach the practical side of the Weight Management Consultant’s job. The greatest skill required of the Consultant is that of formulating the advice in a way that combines efficacy with client acceptability. The mistake most often made in the approach to weight reduction is to employ only one method yet in pursuing reduction in a person’s weight, it is best to come at the problem from multiple angles simultaneously. The person’s diet may well have to be the first and foremost approach however, the main alternative approaches involve several different ways of preventing excess food materials from being stored, leading to overweight.  If control of the diet is the only method one employs, then so much depends upon strict dietary control that the will and the motivation of the client may be too severely tested. However, an approach in which dietary control takes pride of place, but is supported by a number of other approaches, is more likely to find client acceptability and is therefore more likely, ultimately, to be successful. In this section we list these “prevention of storage” approaches before dealing more fully with the diet. Areas covered Strategy of weight control Reduction of food intake The use of balanced hypocaloric diets Strategies for reducing food intake in practice Using foods intended to increase metabolic rate Mixtures of the various strategies SECTION 6 REDUCING WEIGHT THROUGH DIET & DIETARY COMPOSITION The principal purpose of this section is to understand the scope that we have to reduce food calories in the diet without necessarily reducing the total weight of food consumed. It looks closely at understanding and measuring food energy. Working in this way with diet is kindest to the clients and makes fewer demands upon their efforts and their will to succeed. Areas covered Understanding food energy The make-up of daily diets What does the body have to do with tis energy? Water content of foods The differing energy contents of food dry matter Substituting low-calorie for high-calorie foods The first stage of calorie reduction Combining diet with exercise A further stage of calorie reduction SECTION 7 SELECTING INDIVIDUAL FOODS The previous section talks mainly about the first principles of reducing calorie intake while keeping the weight of daily food dry matter level. This is done mainly by varying the extent to which each food class contributes to the overall diet; we simply reduce the proportions of those food classes with the higher calorie content. This section now looks within food classes to pick out those foods that, individually, have lower calorie content than the average for foods within the class concerned and make the best contribution to an individual client’s diet. This is a further step to calorie reduction without loss of food bulk. Areas covered Different foods within any given class have different calorific values Choosing foods within food classes for calorie reduction Specific recommendations for individual foods within each class Care needed in using the information Calorie contents of the “more suitable foods” Dietary results from substituting individual foods The necessary provision of dietary fat The quality of dietary protein The quantity of dietary protein Choosing foods for overall dietary suitability SECTION 8 BUILDING YOUR KNOWLEDGE OF FOODS INTO DIETS In the Sections that have gone before, we have noted several key strategies aimed at reducing the client’s intake of calories. This section gets down to the key job of building and structuring a diet to help each particular client - the aim now is to address the actual prescribing of diets to enable you to build upon the principles already learned and to give the client a workable diet that can achieve his or her aims. Areas Covered The adjusting and re-balancing of the food classes Calculating the food replacements Targeting individual foods SECTION 9 FIRST LOOK AT CONDUCTING CONSULTATIONS This section takes you through managing the consultation, helping you to structure the activity to provide a satisfactory experience for your clients. This is the basis for a good approach to weight reduction.  The section culminates in the provision of example diet sheets with guidelines according to food classes and guidelines according to mealtimes and considers the benefits of both. Areas Covered The consultant’s surroundings and manner Direction of the early conversation Collection of the dietary data Weight-loss ideas come to you during the data collection Identifying the largest food contributions to overweight Balancing the food classes Writing down the guidelines Substitution of individual foods Reduction in the food bulk eaten Integrating the entire diet Example diet sheets SECTION 10 COUNTING CALORIES. BENEFITS OF EXERCISE. THE KETO DIET. In section 10 we cover the method of calculating the calories in everyday life. We look at the benefits of exercise for suitable clients and discuss more specific diets such as the ketogenic diet.  Areas Covered Calculating the calories The benefits of exercise The ketogenic diet SECTION 11 PROMOTING GOOD HEALTH. UNDERSTANDING DRUG TREATMENTS. FOLLOW-UP GUIDELINES. Brings us to the section where we set about designing slimming programmes that are not only effective at weight loss, but also promote good health. To give you an insight into the potential problems, we also look at the drug treatments given for overweight by doctors. We also take you through the guidelines for follow-ups after the first consultation. Areas Covered Slimming programmes to promote good health Understanding drug treatments for overweight Follow-up guidelines SECTION 12 USE OF SUPPLEMENTS TO PROMOTE LOSS OF WEIGHT This section deals with non-food substances, or supplements that with help with weight loss. It looks at how they actually achieve this and discuss their effectiveness and safety implications for the individual. These include some micronutrients, herbs, enzyme inhibitors and sequestering agents. Areas Covered Inhibition of fat absorption Changing body composition Substances encouraging increased thermogenesis Appetite suppressants Enzyme inhibition Prevention of fat synthesis Nutrients that may accelerate metabolism Appendix 1 – some abstracts of key articles Appendix 2 – summary of modes of action SECTION 13 MANAGING This rather substantial last section deals with a fuller and final part on “Managing the Consultations”. This further develops your consultation skills and objective setting in weight management practice. It also addresses the tricky question of compliance and weight regain and how to avoid it. Finally, it looks at “Running your Practice as a Business” to ensure that you have a grasp of the business principles that you will need. Areas Covered Managing the consultations – basic methodology Note on progressive reduction in energy needs Construction of the overall prescription – different components Running your practice as a business Appendix (more about why the slimming process slows down) TESTIMONIALS Here's what students have to say about the course Mrs E. Marriott UK “The Plaskett course in Weight Management Consultancy has been a really good introduction into the importance of nutrition and balancing food groups to make up a healthy diet plan for those who are obese and wishing to lose weight. It would be good if you want to do it for your own understanding or if you are looking for a step into a professional qualification or practicing yourself. The tutors communicate with you and give you detailed feedback on assignments and the work is achievable within a year, quicker if your apply yourself. There is a lot of information in the course surrounding basic nutrients, composition of foods and on how to set up and run your own practice”.

This course is suited to those who are involved in the planning, provision, and assistance of meals for those in care. It provides a solid insight into the basics of good nutrition as well as providing practical guidance for how to put these into practice within a care setting. Learners will also look briefly at Food Hygiene. This subject forms standard 8 in The Care Certificate.

Vegan(Vegetarian) Diet Course Overview: This Vegan (Vegetarian) Diet course offers a comprehensive introduction to adopting a plant-based lifestyle. It explores the health benefits, nutritional aspects, and the environmental impact of a vegan diet. The course also covers practical tips for transitioning to a vegan lifestyle and dispels common misconceptions. Learners will gain the knowledge needed to make informed dietary choices, understand the essential nutrients required for a balanced vegan diet, and integrate plant-based foods into their daily lives. Whether you're new to veganism or looking to deepen your understanding, this course provides valuable insights to support a healthy, sustainable, and ethical diet. Course Description: This course dives deep into the essentials of the vegan (vegetarian) diet, examining key topics such as nutrition, ethical choices, and common misconceptions. You will learn about plant-based food groups, how to meet nutritional needs, and how to avoid common pitfalls when transitioning to a vegan lifestyle. The course also includes a special focus on vegan athletes, highlighting how to maintain performance and energy levels on a plant-based diet. Each module is designed to provide clear, evidence-based information, making it easy for learners to apply the knowledge gained in their everyday lives. With expert advice, tips, and resources, learners will build the confidence needed to embrace a vegan diet for health, ethical, and environmental reasons. Vegan(Vegetarian) Diet Curriculum: Module 01: Starting the Vegan Journey Module 02: Debunking Vegan Myths Module 03: Info for Vegan Athletes Module 04: Going Vegan Module 05: Final Thoughts & Tips (See full curriculum) Who is this course for? Individuals seeking to adopt a plant-based lifestyle. Professionals aiming to promote healthy eating in their careers. Beginners with an interest in nutrition and sustainable living. Anyone curious about the environmental and ethical benefits of veganism. Career Path: Nutritionist Dietitian Health Coach Sustainability Consultant Vegan Food Blogger Vegan Lifestyle Advocate

Come and learn the basics of nutrition in this fun, informative online course. The modules covered include In this 10 lesson course, you will learn Common food intolerances The importance of drinking water Blood sugar balancing and food The importance of nutrition with hormones Myth busting on the popular diets including alkaline, blood group diet and veganism What are macronutrients What are micronutrients Reading food labels Understanding NOVA – the processed food categorisation Further studying options Learning Objectives Your takeaways from the Introduction to Nutrition course will include the ability to: Understand a macronutrient and a micronutrient Critique 5 popular diets Know why drinking water is important Be able to read a food label Describe why food intolerances are important Explain the NOVA categories