Clinical nutrition
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1
  • Clinical Nutrition Course - Part 1

CLINICAL NUTRITION COURSE

560.00

Description

Clinical Nutrition Course

COURSE DESCRIPTION

 



To pay in 3 monthly instalments (€198/month), click the ENROL NOW button

 

 Clinical Nutrition course

These are the specifications of the Da Vinci Institute of Holistic Medicine’s

Clinical Nutrition course:

1. Awarding Institution / Body: Da Vinci Institute of Holistic Medicine
2. Teaching Institution: Online and distance learning, with tutor support
3. Programme Accredited by: School of Integrative and Complementary Medicine, University of America, USA
4. Final Award Compulsory course for Bachelor degree students in Naturopathy and Holistic Medicine
5. Programme title: Clinical Nutrition
6. Course Code and level: BNHM6009
7. Duration of programme: One trimester or 12 weeks
8. Total number of study hours: Equivalent to 8 US credits or 120 clock hours of study
9. Enrolment requirements: Students enrolled in the Bachelors in Naturopathy and Holistic Medicine
10. Enrolment date: First Year, Third Trimester
11. Fees: Full payment: €560 Euros; Instalment plan: €198 per month for 3 monthly payments.

Clinical Nutrition CourseClinical Nutrition

Clinical Nutrition can be used interchangeably with “Orthomolecular” – a term that comes from ortho, which is Greek for “correct” or “right,” and “molecule,” which is the simplest structure that displays the characteristics of a compound. So it literally means the “right molecule.”

Two-time Nobel Prize winner, and molecular biologist, Linus Pauling, Ph.D.,coined the term “Orthomolecular” in his 1968 article “Orthomolecular Psychiatry” in the journal “Science.”

Orthomolecular medicine describes the practice of preventing and treating disease by providing the body with optimal amounts of substances which are natural to the body.

Orthomolecular medicine describes the practice of preventing and treating disease by providing the body with optimal amounts of substances which are natural to the body.

This Clinical Nutrition course covers a wide variety of topics in basic nutrition as well as examining the complex field of neutraceuticals and the use of nutritional supplements, herbs and various formulations that have been found to work effectively in clinical settings. The Clinical Nutrition course is designed to be taken online as well as offline and contains a lot of interactive material that motivates the interest and learning capacity of the student.

COURSE CURRICULUM

Lesson 1 – The Digestive System

This lesson examines the anatomy and physiology of the digestive system – perhaps one of the most important physiological systems of the body as it provides nutrients for all other bodily systems to function correctly. The digestive system provides two major functions: digestion and absorption. Most food must be digested in order for the nutrients it contains to be absorbed into the body.

Clinical Nutrition CourseLesson 2 – Carbohydrates: Sugars, Fibres and Starches

This lesson examines the different types of carbohydrates and their effects on health and well-being. It will look at the best and worse types of carbohydrates and what we should be eating to avoid chronic diseases.Clinical Nutrition Course

 

Lesson 3 – Lipids, Fats and Oils

This lesson examines the different fats and oils that we take in from our food and their constituents and biochemistry. It will look at cholesterol, lipoproteins, triglycerides and how these are transported around the body, and what is their role in health and disease.

Clinical Nutrition CourseLesson 4 – Proteins and Amino Acids

This lesson examines the structure and function of proteins and amino acids and how they play an important role in health.  The various biochemical pathways for the synthesis of body proteins from amino acids are also an important part of this lesson.

Clinical Nutrition Course

 

Lesson 5 – Protein Controversy

In this lesson we will examine the various myths that abound around protein consumption – how much we actually need and what health problems excessive protein can cause us – the mechanisms of these health problems are also elucidated. There is also a comparison between animal and plant proteins.

Lesson 6 – The Vitamins

This lesson examines the importance of vitamins to our health, going through all the major vitamins in detail and looking at how they are utilized in the body and the various biochemical pathways they use.

Lesson 7 – Politically Incorrect: Dr Weston Price

Dr Weston Price noticed that his patients were suffering more and more chronic and degenerative diseases. He also noticed that his younger patients had increasingly deformed dental arches, crooked teeth, and cavities. This definitely concerned him: he had not seen such things just ten or fifteen years ago.In this lesson we will examine the important and fascinating work of Dr Weston Price and the obvious conclusion of Price’s research is that for humanity to survive, it must eat better – the foods it must eat must be whole, fresh, and unprocessed.

Price also noticed a strong correlation between dental health and physical health: a mouth full of cavities went hand in hand with a body either full of disease, or generalized weakness and susceptibility to disease. In Price’s time, tuberculosis was the major infectious illness, the White Scourge. He also  noticed that children were increasingly affected.


Clinical Nutrition CourseLesson 8 – Is Soya a Health Food?

Many people consume soy because of claims that it can reduce the risk of heart disease, alleviate symptoms of menopause, lower cholesterol and even cut your risk of cancer. But is this true? Is eating soya all full of health benefits, or is there another side to the soya story – this lesson examines the arguments and evidence in detail.

 

Clinical Nutrition CourseLesson 9 – The Dangers of GMO Foods

Over the past few years, a number of countries have completely banned GMOs and the pesticides that go along with them, and they are doing so for a reason. The latest country to consider a complete ban is Russia after top government scientists recommended at least a 10 year ban. This lesson expounds on the arguments around genetically modified foods and the health issues that they can create.

Lesson 10 – Wheat Controversy

The health benefits of wheat depend entirely on the form in which you eat it. This lesson examines some of the research that has emerged that links eating wheat with many chronic diseases, due to the lectin, gluten and gliadin content, as well as the various peptides and excitoxins.

Lesson 11 – Sugar: The Deadly Killer

There is a lot of controversy behind refined sugar and the products it contains, with research to suggest that it is one of the foods that are consumed that has helped to increase chronic diseases and obesity. This lessons examines some of the evidence, as well as looking at the biochemical differences of the various forms of sugar and how the body uses them.

Clinical Nutrition CourseLesson 12 – Aspartame Controversy

Aspartame is a chemical sweetener that is found in thousands of foods that we eat daily. There is growing evidence that this chemical sweetener can lead to a number of chronic diseases. This lesson examines some of this research as well as the biochemical mechanisms that the body uses to deal with Aspartame and the problems that result.

 

Lesson 13 – Phytochemical Revolution

This lesson examines the important and emerging research in the field of phytochemicals found mainly in fruit and vegetables – how they behave in the body and why they are critically important to optimizing health. Examples of phytonutrients would include: Allium compounds, Anthocyanidins,  Bioflavanoids,  Capsaicin,  Carotenoids, Chlorophyll, Coumarins, Chlorogenic acid, Curcumin, Dithiolthiones, Ellagic acid, Genistein, Glucosinolates, Indoles, Isothiocyanates, Lentinans, Lignans, Phenols, Phytoestrogens, Plant sterols, Saponins, Sulforaphane,

Lesson 14 – Children’s Nutrition

By teaching your children healthy eating habits, and modelling these behaviours in yourself, you can help your children maintain a healthy weight and normal growth. Also, the eating habits your children pick up when they are young will help them maintain a healthy lifestyle when they are adults. This lesson examines how best to feed your children, introducing concepts such as superfoods like acerola, bee pollen, spirulina, chlorella, cod liver oil and others.

Clinical Nutrition CourseLesson 15 – Weight and Obesity

This lesson examines the definitions of obesity and overweight, the causes and the health consequences including hypertension, hyperinsulinemia and some of the foods that can be used to help weight loss.

 

Lesson 16 – Supplement Scandal

This lesson examines some of the evidence presented by those that believe that nutritional supplements actually do us harm, not good. It is often good for students to hear arguments from the other side so that they can discriminate and be more objective regarding various research and statements that may be fuelled by self interests or otherwise.

Lesson 17 – Vitamin D: The Super Vitamin

Vitamin D is one of those vitamins that tend to be overlooked in our diet as we have the mistaken belief that the sun takes care of all our vitamin D needs. This is not the case, as you will see in this lesson. We will also examine how vitamin D can help protect us against heart disease, cancer, dementia, autoimmune diseases and the other health benefits that gives us.

Clinical Nutrition CourseLesson 18 – Healthy Heart

The good news is that heart disease is, in most cases, completely preventable. Yet so widespread is this epidemic that we almost take it for granted. We fail to protect ourselves from a disease more life-threatening than AIDS, a disease whose cause for the most part is known and whose cure is already proven. In this lesson we will look at how we can actually protect ourselves from developing heart disease through dietary measures and nutritional supplements.

Lesson 19 – Improving Memory Naturally

This lesson examines how we can actually improve our memory as well as our IQ by using smart nutrients such as vitamins and herbs as well as foods that help brain functioning.

Lesson 20 – Natural Antimicrobials

This lesson looks at some of the natural antibiotic nutraceuticals that can be used to combat parasites, bacterial infections and viruses.

Clinical Nutrition CourseLesson 21 – Water and Minerals

This lesson examines the importance of water in a life as well as looking in some detail at major minerals and trace elements and how they function in our body to maintain optimal health.

 

Lesson 22 – How Safe Is Our Food Supply

This lesson examines the various food borne illnesses that we can get from microbial infestation food as well as chemical toxicity. It also looks at the various processes that food goes through to protect against these food borne illnesses, and what consequences this has on our health.

Course Materials

The Clinical Nutrition course materials, assignments and final exam are all online.




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