Nutrition

Nutrition influences every single aspect of our physical, mental, emotional and spiritual being. Hence its extreme importance in our lives. When the nutrients we need are supplied in just the correct amounts and proportions, to maintain the health of our body, they are classified as food nutrients. When the body can be induced to exceed these intakes they become therapy nutrients. There is no difference between these nutrients, only quantity. We need to comprehend the minimum and the optimum body requirements and also the safe therapeutic requirements for all our body's nutrients. Then we can truly make food a medicine.

We also need to know, in the event we are unable to manufacture any nutrients, which foods contain sufficient of these essential nutrients and what conditions of growth, harvesting, storage and preparation cause the availability of these amounts to vary. All these points will be covered during the course to give the student the necessary background to use nutrients properly to sustain optimum health and actively promote health where something has gone wrong, using these same natural sources.

This is the proper function of Nutrition, the correct supply of natural foodstuffs to provide the body with sufficient nutrient requirements to maintain good and vigorous health and also restore this state when a lapse has occurred.

This course when studied together with the Cellular Awakening Correspondence Course, the Anatomy & Physiology Course and the 10 Hour Clinical Study Course leads to a full Nutritional Advisor Qualification.

This course is supplied in written booklet form which will be sent to your email address upon application.

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Topics Covered Include:

• 1. Fruits and Vegetables

  2. Beverages

  3. Meat, Fish, Pulses and Nuts

  4. Food Processing and Preparation

  5. Links between Nutrition and Criminal Behavior

  6. Preconceptual, Infancy, Childhood and Ageing

  7. Food Consumption and Additives
  

• 8.   An Introduction to Dietary Requirements
  9.   An Introduction to Nutritional Biochemistry

  10. Food Chemistry, Labelling and Regulation
  11. Carbohydrates, Lipids and Proteins

  12. Bowel Flora
  13. Vitamins

  14. Macro and Microminerals and Additives