Module 1 - Factors that affect the nutritional value of foods

The first module of Holistic Nutrition 2 outlines the various factors that affect the quality of our food. It introduces the student to some of the ways that nutrients are lost from foods due to factors such as storage and preservation methods, food ripening and food preparation. Issues such as genetically modified foods and agricultural methods are also discussed in this module.

end of this module the student should be able to:

list the major factors that affect the nutritional value of foods
appreciate the risks of genetically modified foods
understand storage and preservation methods that cause nutrient losses from foods
discuss the advantages and disadvantages of various cooking methods

Module 2 - Food contaminants

The second module of Holistic Nutrition 2 introduces the student to contaminants that are often found in our food supply. Sources of food contaminants as well as guidelines on how to reduce their intake with food are explained. An explanation of controversial contaminants such as fertilizers, pesticides, antibiotics, metals, and microorganisms is also outlined in this module.

end of this module the student should be able to:

list and explain the various contaminants found in our food supply
describe the negative effects of common food contaminants
understand how ingestion of food contaminants can be minimized
appreciate certain diseases that have been associated with ingestion of contaminants in food

Module 3 - Food additives

Module 3 covers the various types of additives in our foods and includes a reference guide to additive numbers, names, primary uses and possible adverse effects. Additives that should be avoided by asthmatics, young children and those with liver and kidney disease are included as well as a reference list of those additives that can cause skin irritation, nausea, or other unpleasant reactions.

end of this module the student should be able to:

List and explain the various classifications of food additives
Be familiarized with various additives in each classificiation
Recognize some additives that can negatively affect asthmatics
Recognize some additives that are not suitable for infants or young children
Recognize some additives that those with liver or kidney problems should stay away from
Understand the adverse reactions that are associated with high doses of certain food additives

Module 4 - Foods that steal

Module 4 introduces the student to some of the foods that are not very beneficial to the human body. Their negative implications are discussed and recommendations are made as to what foods to minimize or avoid in the diet.

end of this module the student should be able to:

List some foods that steal nutrition from the body
Understand the negative implications of including these foods in the diet
Formulate recommendations for what foods to try to minimize or exclude

Module 5 - Food addictions

Module 5 introduces the student to some of the foods that we crave or are addicted to eating or drinking. Their negative implications are discussed and recommendations are made as to what foods or drinks to minimize or avoid in the diet.

end of this module the student should be able to:

List some foods or drinks that often cause addictions in the body
Understand the negative implications of including these foods or drinks in the diet
Formulate recommendations for what foods or drinks to try to minimize, exclude or find alternatives.

Module 6 - Foods that Heal

Module 6 introduces the student to a variety of foods that are well known for their healing properties. It includes the qualities of each of these selected foods and some of the health conditions th

y can benefit.

end of this module the student should be able to:

List some of the food that have healing qualities
Recognize what components these foods possess that provide these benefits
Understand what health conditions have been improved by using these foods in the diet
Make recommendations on when to include these foods in the diet

Module 7 - Contemporary Issues in Human Nutrition

Module 7 introduces the student to contemporary issues in human nutrition as well as common misconceptions about dietary practices. It challenges some common beliefs and offers insight to controversial nutritional issues.

end of this module the student should be able to:

understand some of the current issues in human nutrition
gain insight into misconceptions about common dietary practices
assess some of the drawbacks of current weight loss programs
learn to make intelligent and informed choices in regards to various dietary practices

Module 8 - Nutritional supplements

Module 8 introduces the student to common nutritional supplements that are available today. Special attention has been made for some of the most beneficial supplements that can assist a variety of health problems.

end of this module the student should be able to:

understand the role that nutritional supplements have in human nutrition
recognize some common nutritional supplements that are available
understand the beneficial effects of some common nutritional supplements
become familiarized with health problems that can be benefited by nutritional therapy

Module 9 - Restricted Diets

Module 9 of this course familiarizes the student with some restricted diets. It includes descriptions of vegetarian diets, high protein diets, no-fat diets, fasting diets, low-calorie diets and specific diets for medical reasons. The advantages and disadvantages of each are discussed.

end of this module the student should be able to:

Identify the various restricted diets
Explain the advantages and disadvantages of the various diets
Describe different types of vegetarian diets
List some specific diets for medical reasons

Module10 - Exercise and Nutrition

The final module of Holistic Nutrition 2 covers exercise and its importance in health and nutrition. The benefits of exercise are explained as well as recommendations for the key components of physical fitness, which include endurance, muscular strength and flexibility.

end of this module the student should be able to:

understand the role of exercise as an essential nutrient
list the benefits of exercise on the human body
appreciate the importance of endurance, muscular strength and flexibility for physical fitness
formulate a basic and intelligent exercise program

Term 2 Examination

This examination must be emailed or sent by post to be corrected. You must achieve a score of 80 percent or more to receive a Certificate of Completion for Holistic Nutrition 2. This certificate will be mailed to your address. You will be notified if you are unsuccessful after which you will need to resubmit your exam. There is no limit to the amount of times that you can apply for the certificate. There are 50 multiple-choice questions in total and they are included end of your Holistic Nutrition 2 CD-ROM.

BONUS

The Holistic Nutrition 2 CD includes a Quicksearch
for hundreds of Food Additives and Additives to Avoid
by only a simple click of your mouse.

We thankyou for your interest in or decision to take your Iridology or Nutrition courses through:

Module 1 - Factors that affect the nutritional value of foods

Module 2 - Food contaminants

Module 3 - Food additives

Module 4 - Foods that steal

Module 5 - Food addictions

Module 6 - Foods that Heal

Module 7 - Contemporary Issues in Human Nutrition

Module 8 - Nutritional supplements

Module 9 - Restricted Diets

Module10 - Exercise and Nutrition

Term 2 Examination

BONUS

The Holistic Nutrition 2 CD includes a Quicksearch for hundreds of Food Additives and Additives to Avoid by only a simple click of your mouse.

Return to Health International College of Natural Medicine

The Holistic Nutrition 2 CD includes a Quicksearch
for hundreds of Food Additives and Additives to Avoid
by only a simple click of your mouse.