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Nutrition and Health, Sources of Calories: Carbohydrates, Fats, and Protein, Nutrients, Vitamins I, and more...

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Holistic Nutrition

Course Outline (CCHH1515)

Total Hours: 48 hours is allocated for theory and dietary analysis in the College clinic.
Prerequisite: None. Information for everyone.
Lectures: Held 3 hours once per week. Classes will include review, theory, protocols and food plan management.
Method of Instruction: Lecture, Illustration of Food and Dietary Requirements, , Individual Nutrition Survey and Analysis, Case studies and Personal Diet Assessment, Final Test. 

Learning Objectives and Outcomes:

Basic Theory: Understanding of Vitamins, minerals, food and food supplements in order to recognize how food creates energy, regulates vital functions and repairs body tissue. Understanding of fats, free radicals and pH levels. How to make nutritious foods choices for different age groups and health concerns such as weight gain, blood sugar control, allergies etc. Hydration; the importance of water. Discussion about fast and prepared foods.
Competency: How to take Food Inventory and make choices based on your personal requirements and tastes. How to choose seasonal foods, domestic and from abroad. How to read food labeling. Recognize toxic additives. Identifying food packaging ingredients and understanding its impact on food purity.

  • Introduction to Nutrition: definitions, terminology 
  • What is good health and joyful living 
  • How to eat for optimum health and prevention of illness 
  • The importance of vitamins, minerals and enzymes. Ideal sources. 
  • Soluble and insoluble fibers 
  • Fats and Cholesterol. The “good” vs. the “bad”: The ‘hot point’. 
  •  What is proper Digestion exactly? Organs and Processes. 
  • Energy, the basics of good health. The almighty Calorie. 
  • Control of allergies, food sensitivities and the Immune system 
  • Diet types. So many to choose from, Choosing food supplementation. 
  • How to take care of your heart 
  • Depression, emotional states, learning, stress and Nutrition 
  • Effects of heavy metals, radiation, EMF’s and pesticides on health 
  • Weight Management and losing weight. Control cravings 
  • Inflammation and typical causes 
  • Treatment of Common disorders and ailments with nutrition 
  • Blood Sugar levels; Diabetes and Hypoglycemia. 
  • Forever free, Capturing the Free Radical. 
  • Nutrition and Longevity – the Ultimate Anti-aging Diet 
  • Over coming the big 5: cancer, diabetes, Alzheimer’s, Cardiovascular disease, Pulmonary disease. ( Tissues, glucose metabolization, brain, heart, lungs ) 
  •  Water; The importance of H2O in the body, to mood, learning and detoxification 
  • Detoxification and the organs involved. 
  • How to decipher the Food Labels, Packaging to avoid. 
  • What is a GMO and how to recognize it in the store 
  • Super foods; the new, the old and the ancient. 
  • Living, Raw Plant foods, Super herbs 
  • Safe Food Handling 
  • Provincial Regulations, 
  • Case Study and Final Examination 
  • Evaluation Review and Summary

Handouts and notes will be distributed.

Upon successful completion of this course, students will be awarded a certificate in Holistic Nutrition.

For more information please contact us.