Nutrition Advisor
Course Content

This distance learning and online Nutrition Course provides useful and practical knowledge as a foundation into nutrition. It explains the principles of nutrition and diet and gives up to date guidance on it's application.

Contents overview

Unit 1 - Carbohydrates, fats & proteins
Carbohydrates
Hypoglycaemia
Calories
Fats
Proteins
Dairy and wheat intolerances
Nutritional data on food labels

Unit 2 – Minerals, vitamins & water
Water 
Sodium & Potassium
Acid-Alkaline balance
Calcium & Magnesium
The microminerals
Vitamins

Unit 3 – Diets & glucose control
The composition of a healthy diet
Food groups
A balanced diet
Special diets
Weight loss 
Glucose control and conditions related to blood sugar

Unit 4 – Detoxification, microbiome & allergies
Detoxification and fasting
Elimination 
Microbiome (Bowel flora)
Allergies and intolerances 
Chemical residues and additives
Organic farming

Full contents with learning outcomes

Below is an outline of the syllabus - just a taster of what’s in our Nutrition course – it’s so packed full of goodness that we just had to share it with you!

Unit 1 – Carbohydrates, fats & proteins

Carbohydrates
Carbohydrate is perhaps the most vital of the three macronutrients as a regular and consistent part of our diet, as it is our main and most readily available source of energy. You will learn how the body uses carbohydrates for fuel for you’re the cells and muscles - that's why eating a moderate amount of carbohydrates is necessary for most people. You will explore the structure and food sources of simple and complex carbohydrates, and the effects that these have on the blood sugar. Fibre is also an important member of the carbohydrate family, and you will learn good food sources and benefits to health.

Fats
Fat is the major medium for storing energy in the body. In addition to providing an energy store, your layers of fats also act as a layer of insulation. This unit introduces you to the crucial role that fat plays in providing the raw material for many essential body chemicals, including hormones and bile acids. You will learn about different types of fats - saturated and unsaturated - and their effects on health. You will also discover the therapeutic benefits of essential fatty acids, including benefits to the brain, skin and immune system.

Proteins
Besides carbohydrates and fat, your body requires protein, a nutrient consisting of essential and nonessential amino acids, for good health. For the body to process protein efficiently, the foods that you eat need to contain the nine essential amino acids that are obtainable only from dietary sources. But not all protein is equal -  you will learn about the quality of different proteins, and how vegetarian proteins can be combined to create a protein quality as high as meat.

Unit 1 Movie Lectures

Unit 1 
Teacher Length
Carbohydrates part 1
Mary Sharma
14m
Carbohydrates part 2
Mary Sharma 
14m
Fats part 1 
Mary Sharma 
10m
Fats part 2 
Mary Sharma 
10m
Fats part 3 
Mary Sharma 
10m
Fats part 4 
Mary Sharma 
14m
Proteins Mary Sharma 
18m
  Total 1h 30m
     


Unit 2 – Minerals, vitamins & water

Water
One nutrition writer has commented on water in the following terms: “Drinking enough contaminant-free water is likely to be our most significant nutritional health factor.” This unit explores why water is so vital - it is involved in almost every body function, circulation, digestion, absorption and elimination of wastes to name but a few.

Sodium & Potassium
These two macrominerals work together to balance water within the body, and form a key part of Naturopathic Nutritional training. This will help you to understand body acidity and you will learn how to manipulate the diet to create the ideal alkaline state, to promote optional health.

Calcium
Most people know calcium for its role in the structure of bone, which accounts for 98% of bodily calcium. However, the remaining 2% performs vital functions including the regulation of heartbeat, the contraction of muscle and the nerve function. The major source of calcium is dairy produce, but for many people dairy causes problems. You will discover excellent non-dairy sources of calcium and how to use this amazing mineral therapeutically.

Magnesium
Magnesium has a considerably lower presence in the body than calcium, since it has a much lower presence in the bone. Here you will about learn its crucial role in the body and therapeutic applications. Magnesium is a vital co-factor in several hundred different enzyme reactions, you will discover how its major presence inside the cells helps naturopathic tissue cleansing and energy generation.

Microminerals
The microminerals are the “little” minerals required for optimal health. Also called trace elements they include iron, zinc, copper, manganese, iodine, molybdenum, chromium, and selenium. Your body needs very small amounts to keep healthy. This section takes you through the roles and functions in the body, food sources and therapeutic uses of each.

Vitamins
Vitamins are organic compounds that are play a vital role in helping to maintain regular body functions, such as reproduction, growth and cell repair. Unfortunately the human body cannot manufacture its own vitamins so obtaining them from the diet is essential. Here you will learn the roles, food sources and therapeutic uses of the fat soluble vitamins (A, D, E and K) and water soluble vitamins (the B vitamins and vitamin C), as well as discovering folic acid (Vitamin B9), choline, inositol and PABA.

Unit 2 Movie Lectures

Unit 2 Teacher Length
Electrolytes part 1 Mary Sharma 12m
Electrolytes part 2 Mary Sharma 6m
Microminerals part 1
Mary Sharma
10m
Microminerals part 2 Mary Sharma 13m
Vitamins Mary Sharma 15m
Water part 1 Mary Sharma 10m
Water part 2
Mary Sharma 11m
  Total 1h 17m
     


Unit 3 – Diets & glucose control

This unit introduces you to the composition of a healthy diet, and shows how small dietary changes can affect the macronutrient balance in a positive way.

A good appreciation of the basic components of a diet that supplies all the necessary nutrients is vital to maintaining good health. The food groups that are essential for a healthy and balanced diet are: Grains, Vegetables, Legumes, Animal proteins (Meat, Fish, Eggs and Dairy), Fermented Foods, Raw foods, Oils and Fats, Water. This unit give you an understanding of how each of these contributes to health and how diets can be manipulated to ensure that individual nutritional needs are met, for example in the case of a vegan or during pregnancy.

In addition, you will discover how a variety of special diets can influence health, including the food combining diet, the Paleo diet, the Mediterranean diet and the blood-type diet.

Building on your learning from unit 1, you will explore the mechanism of blood sugar control in more detail and learn how addressing this via diet relates to weight loss, diabetes, PCOS, Alzheimers and Dementia.

Unit 3 Movie Lectures

Unit 3 Teacher Length
Nutrition & Health part 1
Mary Sharma
7m
Nutrition & Health part 2
Mary Sharma 17m
Nutrition & Health part 3
Mary Sharma 14m
Nutrition & Health part 4
Mary Sharma 8m
Nutrition & Health part 5
Mary Sharma 15m
Nutrition & Health part 6
Mary Sharma 14m
Blood Sugar Balancing Karen Carman 1h 9m
  Total 2h 10m
     


Unit 4 – Detoxification, microbiome & allergies

Detoxification
‘Detox’ has become such a buzzword in recent years. On this course you will gain an understanding of the facts behind the myths. At the end of this study period you will have an appreciation of the issues involved in fasting and special diets for detoxifying the body.

Bowel Flora
Before the advent of antibiotics there was a strong belief that many disease conditions started in the colon as a result of toxic conditions there, this was known as “autointoxication”. The idea never entirely faded out, however, particularly among naturopathic practitioners, and now it has a new name: “leaky gut syndrome”. In this section you will learn the crucial role gut bacteria play in health, and strategies to improve the balance of the microflora.

Allergies, chemical residues and additives
Allergies are an area of growing concern, with many people wondering what they are, where they come from and what they can do about them. Our course will give you an appreciation of the main dietary contributions to allergies, how allergies and intolerances work, and how best to address them from a dietary point of view. As well as gluten and lactose, we will explore intolerances to other common substances such as fructose, histamine and salicylates. Also covered are: the major sources of chemical residues and additives in our foods; the nature of the additives expressed as ‘E numbers’; and the benefits of organic farming.

Unit 4 Movie Lectures

Unit 4 Teacher Length  
Nutrition & Health cont. part 1
Mary Sharma 8m
Nutrition & Health cont. part 3
Mary Sharma 15m
Nutrition & Health cont. part 3
Mary Sharma 14m
Marvelous Microbiome part 1 Karen Carman 1h 15m
Marvelous Microbiome part 2
Karen Carman 1h 17m
Loving your Liver Karen Carman
1h 19m
Allergies Mary Sharma 3h 32m
Allergies Case Studies Mary Sharma 37m
  Total 8h 27m
     

Key Learning Outcomes

At the end of this nutrition course you will be able to:

  • Understand the structure, function and balance of macronutrients in the diet.
  • Understand how the balance of macronutrients in the diet can affect health.
  • Understand the role and importance of dietary minerals and vitamins.
  • Understand the health impacts of dietary vitamins and minerals and the pros and cons of supplementation.
  • Understand topical issues in nutrition, diet and health.
  • Understand the composition of a healthy diet and individual needs.
  • Understand the dietary contributions to allergies and additives.
  • Understand naturopathic philosophy and its principles.
  • Understand named diseases and nutritional protocols.


Please contact us if you would like the full list of course learning outcomes.

Did you know; Iron deficiency is the most common deficiency affecting humans

Prices & enrol online

Nutrition Advisor Course

Nutrition Advisor Course

Price includes:
Course study guide
Books
Tutor marking
2 year study period
Certification
Post & Packing