Nutrition Basics [Course 142]

• Introduction
• Course Description
• Testimonials

The focus of this course is the study of nutrient and food families, as well as how they are balanced in our diets, particularly through a comparative analysis of different food guides and a look at how these guides are challenged by alternative approaches, such as those of Walter Willettt or Barry Sears. It also addresses another critical balance mechanism of the body-the acid-base balance-and describes some foods with therapeutic properties.

Detailed course

• Student's guide
• Deadline
• Changing deadlines
• 1. Reminders
• Teaching method and work requirements
• 1. Contacting the school
• 2. Beginning the course
• 3. Answering the questions
• 4. Correcting your answers
• 5. Planning your study schedule
• 6. Exam
• 7. Sending activities to the college
• You do not need to wait for your report card before beginning your next course.
• Bibliography
• Introduction
• Nutrients
• Nutrients
• Essential nutrients
• 1. Table of essential and semi-essential nutrients
• Heavy metals
• Official nutrient intakes
• Caloric needs
• Protein
• Introduction
• Composition and chemical structure
• Protein quality
• Roles
• Needs
• Protein needs
• Deficiency and excess
• Sources
• Carbohydrates
• Kinds of carbohydrates
• Glycemic index of food versus slow and fast sugars
• The roles of carbohydrates
• Needs
• Deficiency and excess
• Sources
• Artificial and low-calorie sweeteners
• Regulation of glycemia
• The carbohydrate/protein ratio
• Sugar-related diseases
• Carbohydrates in summary
• Fibre
• Kinds and categories of fibre
• The roles of fibre
• Needs
• Deficiency and excess
• Sources
• Lipids
• Structure
• Metabolism of omega-6 efa
• Metabolism of omega-3 efa
• Types of fats and oils
• The three kinds of lipids
• A solution
• Quality of margarines and oils
• Sources
• The roles of lipids
• Deficiency and excess
• Needs
• Water
• The functions of water
• Needs
• Losses and daily intake
• Losses
• Types of water
• In summary
• Revision
• Activity 1
• Food families
• Classification and composition
• Meat, fish and eggs
• Fish and shellfish
• Eggs
• Carbohydrates (grains and legumes)
• Bread and other flour products
• Other grains
• Dried beans (legumes)
• Lipids (oils and fats)
• Butter
• Oils and margarines
• Fruit and vegetables (sources of water, fibre, vitamins and minerals)
• Dark green and sea vegetables (seaweed)
• Milk and cheese
• Milk
• Cheese
• Food guides
• Canada's food guide (2007
• The american food guide
• The american pyramid (mypyramid)
• The french food guide
• Nutritional guidelines from the objectives of the national nutritional health program (pnns)
• Willett's pyramid
• Willett's pyramid
• The barry sears diet
• The anti-aging or vitality food guide
• Natural and organic foods
• Raw organic food and their energetic vitality
• Food and psycho-affective aspects
• Anorexia and bulimia
• The acid-base balance
• Introduction
• Definitions
• Ph
• Increasing or decreasing acidity
• Blood and tissues are different
• Blood
• The kidneys and lungs
• The dynamics of digestion
• Fermentation and putrefaction processes
• Diurnal and nocturnal phases
• Signs of tissue acidity
• Correction of tissue acidosis
• Acid-producing foods
• Alkali-producing foods
• Balanced foods
• Oxygenation
• Using citrates
• Acid-base food table
• Vegetable
• Lipids
• Simple sugars
• Compromise foods
• Degenerating foods
• Some acids
• For more information
• The work of louis-claude vincent
• The work of dr. Pierre grobon
• The work of dr. Kousmine
• Oxidation and free radicals
• Sources of free radicals
• Harmful effects of free radicals
• Health problems linked to free radicals
• Free radicals and atherosclerosis
• Signs of oxidation:
• Tests to detect oxidative stress
• Antioxidant solutions
• Antioxidant food sources
• Sources in the form of supplements:
• Vitamins
• Minerals and oligoelements
• Inflammation and polyunsaturated omega-3 and omega-6 fatty acids
• Causes of inflammation
• Metabolism of omega-6 efa
• Tests for silent inflammation
• Solutions
• Required amount of epa and dha according to the sip
• Quality criteria for fish oils
• Recipe
• Revision
• Activity 2
• The therapeutic value of food
• A list of super foods or functional foods by their characteristics and therapeutic value
• The dietary value of other foods
• Index of the therapeutic value of food
• Revision
• Activity 3
• Answers
• Appendix 1: the twelve steps to fine-tune carbohydrates and protein
• Appendix 2: written test for acidosis
• Appendix 3: written test for oxidative stress
• Test: are you in a state of oxidative stress?
• Appendix 4: evaluation of silent inflammation
• Questionnaire on metabolic types
• Identification of your metabolic type
• 1- anger and irritability
• 2. Anxiety
• 3. Ideal breakfast
• 4. Meal preferences
• 5. Climate
• 6. Chest pressure
• 7. Coffee
• 8. Appetite at breakfast
• 9. Appetite at lunch
• 10. Appetite at supper time
• 11. Concentration
• 12. Cough
• 13. Cracked skin
• 14. Food cravings
• 15. Dandruff
• 16. Depression
• 17. Desserts
• 18. Dessert preferences
• 19. Ideal supper
• 20. Colour of your ears
• 21. Eating before going to bed
• 22. Eating heavy foods before going to bed
• 23. Eating light food before going to bed
• 24. Eating sweets before going to bed
• 25. Frequency of eating
• 26. Eating habits
• 27. Level of eye dryness
• 28. Skipping meals
• 29. Colour of your face.
• 30. Complexion of your face
• 31. Fatty foods
• 32. Nail thickness
• 33. Fruit salad for lunch
• 34. Weight gain
• 35. Cough reflex (gagging)
• 36. Goosebumps
• 37. Energy stimulants (boosters)
• 38. Reaction to heavy meals
• 39. Feeling of hunger
• 40. Loss of energy
• 41. Insect bites
• 42. Insomnia
• 43. Itchy eyes
• 44. Itchy skin
• 45. Serving sizes at meals
• 46. Nose dryness
• 47. Fruit juice between meals
• 48. Personality
• 49. Potatoes
• 50. Red meat
• 51. Pupil dilation
• 52. Salad for lunch
• 53. Amount of saliva
• 54. Salty foods
• 55. Snacks
• 56. Snack preferences .
• 57. Sneezing
• 58. Sociality
• 59. Sour foods
• 60. Physical and mental stamina
• 61. Sweets
• 62. Meat at breakfast
• 63. Red meat for lunch
• 64. Red meat for supper
• 65. Evening meal preferences
• Compiling the results
• Carbo type diet
• Protein type diet
• Mixed type diet
• Annex
• Reading a label
• List of ingredients
• Nutritional information table
• Nutritional information
• Percentage of recommended daily intake
• Cholesterol-free products
• Food-related vocabulary
• Calories, kilocalories and kilojoules
• Table of nutritional claims
• Exam
• Instructions
• Evaluation questionnaire
• Answer grid for course #142
• Validation form

Testimonials

"This course was very interesting for me. I have learned amazing things for nutrition and substances. It will be helpfull for me and for the natural lifestyle for the people who want to follow it."
Rumyana Peeva-Gesheva
Kuwait

"This is course material that will be useful to re-read and use for future reference! There's so much to learn about food and these "Basics" are a must! I love it!"
Julie Fortin
Ontario

"Very interesting and useful course. "
Tomas Lenart
Lithuania

"Excellent course material. It was easy to stay focused and pertains to real life information that is useful."
Krystal Cacka
Alberta

"Really good and encompassing course. I appreciated that you mentioned all the different diets objectively without giving your personal opinion on which you would recomment to follow."
Corinne Mallol
Sweden

"This was a really good/informative course"
Jennifer Sierzant
Québec

"A very detailed and comprehensive course. Extremely intensive in places. Simple to comprehend and yet exhaustive."
Debora Ann Shea
India

"This was an amazing course! It required extra research and reading on certain topics, but was well worth it. It was a great spring board from the anatomy and physiology course. You can tell how important reading both are and keeping the right pace with both. Thanks again!"
Veronika Hauk
Ontario

"I must admit that this has been one of the toughest and most extensive course so far. I find with each new course that the amount of knowledge and information increases. It's a great challenge though and quite rewarding."
Faith Serwadda
Ontario

"The self evaluation helped me change my food habits and beneficial for me. Thanks. I actually enjoyed studying this course"
Nidhi Bhattacharya
India

"This course contained very important information for everyone regarding a healthy diet. I found it very challenging to grasp the many details and terminology. It contained many practical suggestions and useful references. It has been of great benefit."
David Blake
Trinidad and Tobago