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Nutrition Basics - Distance Learning Course #142

This course, #142 "Nutrition Basics", is offered through distance learning.

Course Description

Nutrition is a vast and complex subject. It can be perceived very differently according to the way we look at it. It is possible to approach it in terms of calories and macronutrients or through fulfilling minimal micronutrient needs as recommended by the Canadian Food Guide. It is also possible to approach nutrition by taking into account the effect of nutrients on all systems and metabolisms and to consider optimal intake of micronutrients. This is the naturopathic approach. In this text, we are going to study one of the most fascinating and remarkable facets of human life. To truly study nutrition is to make a journey to the heart of life?s nutrients and discover their impact on cellular nutrition. In this first book, we will see which substances are necessary for various metabolic functions before looking at the different food families. We will present six different food guides, some important kinds of metabolism (such as acidity, oxidation and inflammation balances), as well as the therapeutic virtues of super foods and other foods. In Course 244, we will look at vitamins and minerals from both a nutritional and therapeutic standpoint. In course 343, we will go over digestive physiopathology, current trends and diets, as well as the calculation of quantitative food balances. Finally, in course 445, we will examine the orthomolecular approach in addition to optimal therapeutic dosage of vitamins and minerals, amino acids, fatty acids, antioxidants and other therapeutic molecules. Let us first discover the nutrients which constitute the basis of life.

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Course Information

  • Credits: 6
  • Hours of Study required: 90

Included with:

Tuition Fees


  •   540.00$ CDN
  •   540.00$ US
  •   420.00€

* Fees vary depending on training.
Try our Tuition Fees Calculator for details.

Course Description

    • STUDENT’S Guide
    • DEADLINE
    • Bibliography
    • Introduction
    • 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
    • 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
    • The Canadian Food Guide
    • 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
    • Vegetables
    • 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
    • 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
    • Activity 1
    • Metabolism of omega-6 EFA
    • Activity 2
    • Activity 3
    • 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
    • COMPILING THE RESULTS
    • 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
 
"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

Students: Share your opinions with others by sending your testimonials and feedback for this module, theme or course using the form provided in your Student Center.

 
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