Nutritional Therapist
Course Content

The Nutrition Practitioners Programme comprises of the Nutrition Therapist Course, Anatomy & Physiology Course and a 3 Day Nutrition Workshop (21 hours). Below is the full contents of the Nutrition Therapist Course, and a brief contents of the Anatomy & Physiology Course. For the full contents of the Anatomy & Physiology Course please view that section of the website.

Movie lectures:

Unit 1
Carbohydrates part 1 (14 mins)
Carbohydrates part 2 (14 mins)
Fats part 1 (10 mins)
Fats part 2 (10 mins)
Fats part 3 (10 mins)
Fats part 4 (14 mins)
Proteins (18 mins)
Total 90 mins

Unit 2
Electrolytes part 1 (12 mins)
Electrolytes part 2 (6 mins)
Microminerals part 1 (10 mins)
Microminerals part 2 (13 mins)
Vitamins (15 mins)
Water part 1 (10 mins)
Water part 2 (11 mins)
Total 77 mins

Unit 3
Nutrition and Health part 1 (17 mins)
Nutrition and Health part 2 (7 mins)
Nutrition and Health part 3 (14 mins)
Nutrition and Health part 4 (8 mins)
Nutrition and Health part 5 (15 mins)
Nutrition and Health part 6 (14 mins)
Nutrition and Health part 7 (12 mins)
Nutrition and Health part 8 (8 mins)
Total 105 mins

Unit 4
Naturopathic Nutrition part 1 (10 mins)
Naturopathic Nutrition part 2 (12 mins)
Naturopathic Nutrition part 3 (14 mins)
Naturopathic Nutrition part 4 (11 mins)
Naturopathic Nutrition part 5 (19 mins)
Total 66 minuets

Contents overview:

Unit 1
The macronutrients
Introduction to nutrition
Counting calories

Unit 2
Minerals & Vitamins
Water and the macrominerals
Calcium & magnesium
The microminerals

Unit 3
The composition of a healthy diet
Food combining
Vegetarian and vegan diets
Detox diets
Mineral and vitamin supplementation
Elimination, bowel flora and health
Allergies, chemical residues and additives

Unit 4
Naturopathic nutrition
Naturopathic philosophy
Cause of disease
Movement of disease
Named diseases and nutritional protocols

Case studies

Example case studies
Assignment case studies
Questionnaire Template

3 Day Event

Detailed naturopathic case taking
Blood sugar balance in detail (including weight loss/diabetes and obesity)
Endocrine disorders (adrenal fatigue/PCOS/thyroid problems, HPA axis)
Revision of naturopathic nutrition/philosophy/electrolyte balance
Stress and its effects upon all disease/allergies/PNEI (interactions between immune system/endocrine system and central nervous system)

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 – the macronutrients

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. Your body breaks down carbohydrates, or ‘carbs’, into fuel for use by your cells and muscles - that's why eating a moderate amount of carbohydrates is necessary for most people.

Good sources of soluble fiber include: bran, oatmeal, beans and legumes, peas, carrots, sweet potatoes, rice bran, barley, citrus fruits.

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. Fat also has a crucial role to play in providing the raw material for many essential body chemicals, including hormones and bile acids.

Monounsaturated fats are found in olives, olive oil, groundnut oil, nuts, and avocados. Good sources of polyunsaturated fats are oily fish (for example mackerel, salmon, trout, herring and sardines) and soft polyunsaturated spreads.

Besides carbohydrates and fat, your body requires protein, a nutrient consisting of essential and nonessential amino acids, for good health. There are 13 non-essential amino acids that your body manufactures which aren't available from food. For the body to process protein in a good way, the foods that you eat need to contain the nine essential amino acids that are obtainable only from dietary sources.

Good low- or nonfat sources of protein include: beef, poultry, pork and lamb, fish and shellfish, dairy products, including cottage cheese, cheese, yogurt and milk, eggs, egg whites.


Unit 2 – minerals and vitamins

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.” ?Water is so vital because it is involved in almost every body function, circulation, digestion, absorption and elimination of wastes to name but a few.

Calcium is present in such quantity in the body because of its crucial role in the structure of bone (a phosphate of calcium). This accounts for 98% of calcium. The remaining 2% has crucial roles in the regulation of heartbeat, the contraction of muscle and the nerve functions.

The major source of calcium that is universally promoted today is dairy produce, and this is obviously a reliable source. Other excellent sources are: leaf vegetables, red cabbage, parsley, spinach, spring greens, watercress, turnips, oysters and winkles.

Magnesium has a considerably lower presence in the body (0.5% of body weight) than calcium, since it has a much lower presence in the bone. Its importance in the body is nonetheless as crucial as that of calcium. Magnesium is a vital co-factor in several hundred different enzyme reactions, and its major presence inside the cells helps tissue cleansing and energy generation.

The major source of magnesium is in cereals, nuts, pulses, seafood and meat.

The microminerals are the “little” minerals that you need to keep you healthy. Also called trace elements these include iron, zinc, copper, manganese, iodine, molybdenum, chromium, and selenium. Your body needs very small amounts (generally less than 100mg/day) to keep healthy.

Iron is found in fresh (non citrus) fruits, nuts and cereals; zinc is found in fruits; copper is found in vegetables, cereals and fish; manganese is found in meat and fish; iodine is found in most other food; molybdenum is found in wheat and milk; chromium is found in fruits and pulses; selenium is found in milk, vegetables and fruit.

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 your body cannot produce its own vitamins so obtaining them from a healthy diet is essential.

Listed here are some of the better known vitamins and the foods that are good sources of them: vitamin A is found in fish liver oil, butter, carrots, green vegetables; vitamin B1 (Thiamine) is found in wheat and rice germ, legumes and yeast; vitamin B2 (Riboflavin) is found in offal and yeast, grains and pulses, green vegetables, dairy products and meat; vitamin B3 (Niacin) is found in yeast, offal, meat and fish; Folic acid is found in all fresh leafy vegetables, sprouted legumes and fruits; vitamin C is found in citrus fruits, leafy vegetables, sprouted grains.


Unit 3 – nutrition and health

composition of a healthy diet

A good appreciation of the basic components of a diet that supplies all the necessary nutrients is vital to maintaining good health. There are seven food groups that are essential for a healthy and balanced diet. Here is a summary for you:

1) Grains - they represent the largest quantity in your meal, being the main contributor of carbohydrate. Grains also contribute the major proportion of dietary fibre to the diet, as well as significant levels of minerals and B vitamins, all of which can be greatly depleted by refining.

2) Vegetables – the main contributor of vitamins and minerals in your diet, as well as significant amounts of protein, carbohydrate and fibre, and some high quality water.

3) Legumes – the main contributor of protein in your diet. They provide the best range of amino acids which when combined with the more limited amino acids in the grains, provides a complete range of essential amino acids.

4) Meat, eggs, fish, dairy, fermented and bacterial cultured products – this is a somewhat cumbersome group, since for a meat eater it represents a large amount of high quality protein and high levels of saturated fat in addition to the subtler micronutrient vitamin B12, and the live cultures present in, for instance, yoghurt and miso.

If you are a vegetarian there is a distinct shortfall in fat consumption within these groups, and a sixth group should be created entitled “Oils and fats”.

5) Raw food – the principle benefit of raw food is its “vitality”. This encapsulates many qualities. Vitamins have not been destroyed in cooking, friendly live bacteria are intact, the plant fibre is at its highest and the water in the plant is at its most healthy.

6) Oils and fats – Other than their function as energy store, insulator and hormone replacer, fats and oils contribute the fat soluble vitamins A and E as well as the essential fatty acids which have a crucial function in blood far regulation and immune function.

7) Water – Like oils and fats, water is perhaps not what you would normally consider as a “food group” but is nonetheless a vital component of a healthy diet.

detox’, vegetarian and vegan diets and food combining
‘Detox’ has become such a buzzword in recent years. On this course you can 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. Also you get an understanding of: the issues involved in vegetarian and vegan diets; food combining and its perceived benefits.

dieting for weight loss
Dieting and weight loss are never far from people’s thoughts these days. What is it that constitutes a balanced and healthy approach to dieting and weight loss? At the end of this study period you should be able to have a working knowledge of the various contributory factors to weight gain and loss, and some of the strategies used to regulate body weight.

mineral and vitamin supplementation
There is a growing interest in mineral and vitamin supplements in the present day. Find out for yourself about the issues involved in mineral, vitamin and other nutrient supplementation. Each individual will have different requirements, abilities to absorb and susceptibilities to large doses, so what works for one person may not work for another. Explore the subject more in the course.

elimination, bowel flora and bowel health
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”.

allergies, chemical residues and additives
‘Allergies’ is another area of growing concern with many people wondering what they are, where they come from and what they can do about them? Our nutrition course will give you an appreciation of the main dietary contributions to allergies, how allergies are thought to work, and how best to address them from a dietary point of view. Also covered in the course are: the major sources of chemical residues and additives in our foods; the nature of the additives expressed as “E numbers”; and the possible benefits of organic foods.


Unit 4 – naturopathic philosophy

naturopathic philosophy
Nutrition can be a rather ‘dry’ subject if we just concentrate on the bulk nutrients, macro and micro minerals. There are many advances into our nutritional understanding on a daily basis and probably more research done in nutritional medicine than any other subject. Explore this exciting research in the course and read about many different nutritional philosophies throughout time.

naturopathic nutrition
We explore naturopathic nutrition and how it differs from other nutritional training. You will look at what constitutes a healthy ECM (terrain), how stress has an acidic effect upon the body due to electrolyte changes and compare naturopathic nutrition with other nutritional approaches.

cause of disease
The nature of disease and its origins is studied here, drawing on homeopathic and naturopathic philosophies from some of the pioneers of modern medicine, such as Claude Bernard, Rudolf Virchow and Elie Metchnikoff.

movement of disease
How does disease move through the body? Explore this idea from the perspective of Ayurvedic medicine, which says that perfect health is being in balance with the five elements. These elements are held in the body by the Tri Dosha and it is the tri dosha that are then responsible for anabolism, catabolism, metabolism, our food preferences and elimination. You will also study the process of disease as viewed by homeopaths and naturopaths.

named diseases and nutritional protocols
Take a look at some of the more common named diseases and how nutritional protocols can help. It’s important to remember that every individual is different and as such, will react to dietary changes and supplements in their own individual way. The role of a good therapist is to understand what is happening on a more energetic level and recognising that changes of a physical nature can have a profound effect, influencing cellular energy production and often, a detox reaction.

Case Studies Module

Case Studies Module looking at sample nutrition cases. Your chance to put all your nutrition theory into practice by completing cases studies (including one live case) with tutor feedback.

Case studies
Case studies format
Example Case study
Case study 1: Richard
Case study 2: Debbie
Live case study
Questionnaire Template
Sample Doctor Letter

3 Day Clinic Event

You will learn how to put theoretical knowledge into practice in a safe therapeutic environment, and you will learn new methods so as to extend your practice, it is also a great place to ask questions, to listen and learn from each other and make new friends. The 3 days training will include:

Detailed naturopathic case taking
Blood sugar balance in detail (including weight loss/diabetes and obesity)
Endocrine disorders (adrenal fatigue/PCOS/thyroid problems, HPA axis)
Revision of naturopathic nutrition/philosophy/electrolyte balance
Stress and its effects upon all disease/allergies/PNEI (interactions between immune system/endocrine system and central nervous system)

Research and additional reading references

The course includes many references for opportunities for you to further your learning with additional research areas and specialist books. So you can deepen your learning in areas of personal interest.

Key Learning Outcomes

At the end of this 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.


A brief contents of the Anatomy & Physiology course is given below:

To read the full contents of the course, visit that section of the website.

Anatomy & Physiology Unit 1


The cell
Learning outcomes
Cell structure and function
Other membranes
Maintaining healthy membranes
The importance of knowing cell types 

The skin
Learning outcomes
Structure of the skin
Skin pathology

Digestive system
Learning outcomes
Structure of the alimentary canal
Position of the organs in the abdomen
How digestion works

Anatomy & Physiology Unit 2


Learning outcomes
Anatomical position
Components of bones
Influence of hormones
Fracture repair
Body language of posture 

Learning outcomes
Joints and body language 

Learning outcomes
The three types of muscle tissue
Function and action of skeletal muscles 

Learning outcomes
Distinguishing the parts of the nervous system
Components of the nervous system

Musculo-skeletal nutrition
Learning outcomes
Balanced diet and its ideal proportions
Calculating body-mass index
The healthy musculo-skeletal system

Anatomy & Physiology Unit 3


Respiratory system
Learning outcomes
Gaseous exchange
Components of the respiratory system
Mechanism of breathing

Cardiovascular system
Learning outcomes
Anatomy of the heart
Circulatory system
Cardiac cycle
Heart language

Anatomy & Physiology Unit 4


Learning outcomes
Blood is a connective tissue
Composition of blood
Cellular content of blood

Resistance and immunity
Learning outcomes
Non-specific defence mechanisms
Inflammatory response
Lymph and lymphatic system
Importance of memory cells
Acquired immunity
Vaccination issues

Excretory system
Learning outcomes
Necessity for excretion
Repertory exercise
Components of the urinary system

Anatomy & Physiology Unit 5


The Liver
Learning outcomes
Structure of the liver
Function of the liver

The Endocrine System
Learning outcomes
The components of the endocrine system
The target organs

The Brain and Nervous System
Learning outcomes
The brain
Parts of the brain
The blood –brain barrier (BBB)
The structure of the spinal cord

Anatomy & Physiology Unit 6


Male reproductive system
Learning outcomes
The parts

Female reproductive system
Learning outcomes
The parts
Menstrual cycle

The Special Senses

For the full contents of the Anatomy & Physiology Course please view that section of the website.

"Being able to explain to people why they should change their diet has helped them make the changes"

Prices & enrol online

Nutritional Therapist Course

Nutritional Therapist Course

Price includes:
Nutrition course
A&P course
3 day workshop
Tutor marking
3 year study period (can be done in 1 year)
Post & Packing