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HOLISTIC NUTRITION COMPLETE CERTIFICATION COURSE (FOR PC/WINDOWS)
Module 1 – What is Holistic health and nutrition?
The first module of this course is an introduction to holistic health and nutrition. It includes a brief explanation of health and holistic nutrition, the genetic association with nutritional needs, the concept of iridology and genetic eye constitutions and an overview of the course.
At the end of this module the student should be able to:
- explain what holistic nutrition is
- understand the importance of sound nutritional principles
- be familiar with illusions regarding nutrition and health
- comprehend the meaning of genotype and phenotype
- explain how iridology and genetics can uncover information about nutritional needs
- describe some of the most common reasons and excuses why nutritional plans fail and people give up
- explain the meaning of “living food”
Module 2 – Essential Principles of Nutrition Part 1
The second module of this course is Part 1 of the essential principles of nutrition. It includes lessons from the old and wise, the importance of catering to individual nutritional needs, the seven essential processes of life, the components of holistic health and the iridology-nutrition connection.
At the end of this module the student should be able to:
- Understand the importance of learning from the old and other cultures
- Appreciate individual differences and the need for custom-tailored nutritional programs
- List the seven essential processes of life and understand their importance in human nutrition
- Describe holistic components that influence our health and nutritional needs
- Explain the iridology-nutrition connection
Module 3 – Essential Principles of Nutrition Part 2
Module 3 continues with Part 2 of the Essential Principles of Nutrition. It includes making health food choices, avoiding crash diet programs, living according to nature’s laws, changing with the demands of the body and removing obstacles that stand in the way of successful health programs.
At the end of this module the student should be able to:
- Understand the healing capability of foods
- Appreciate the importance of lifestyle changes as opposed to crash diets
- See the negative effects that abusing nature’s laws has on our health
- List the age-related and non age-related time of stress that affect the nutritional demands of the body
- Identify the obstacles that often prevent achievement of health and nutritional goals
Module 4 – The Cell
Module 4 of this course outlines the importance of the cell in human nutrition. It includes facts about different types of cells, their functions and their components, as well as their vital role in all the essential processes of life.
At the end of this module the student should be able to:
- Define what a cell is
- Describe the two fundamental types of cells
- List some of the roles of cells within the human body
- Explain the relationship of cells with human nutrition
- Outline the various components within a cell as well as their functions
Module 5 – Macronutrients
Module 5 of this course describes those nutrients that are required by the body in large amounts, the macronutrients. These include carbohydrates, proteins and fats, which are explained and examples and recommendations are provided on how they should be included in the diet.
At the end of this module the student should be able to:
- Describe the role of the macronutrients in human nutrition
- Understand the role of carbohydrates and give examples of healthy food choices
- Understand the role of amino acids and proteins and give examples of healthy food choices
- Understand the role of fats and identify the types of fats that are required in a healthy diet
Module 6 – Vitamins
Module 6 of this course outlines the roles of the fat-soluble and water-soluble vitamins as well as nutrients with vitamin-like activity. It includes food sources that are high in each of the vitamins along with factors that increase their demand, associated conditions of their deficiency and toxic effects of over-dosage.
At the end of this module the student should be able to:
- Understand the role of each of the vitamins needed by the body
- List food sources that are high in each of the vitamins
- State conditions that increase the demand for each of the vitamins
- Recognize health conditions that can arise due to deficiency of certain vitamins
- Be familiar with possible toxic side effects that can result due to over-dosage
- Have an understanding of nutrients with vitamin-like activity
Module 7 – Minerals
Module 7 of this course outlines the roles of the major minerals as well as the trace minerals that are required in the diet It includes food sources that are high in each of the minerals along with factors that increase their demand, associated conditions of their deficiency and toxic effects of over-dosage.
At the end of this module the student should be able to:
- Understand the role of each of the minerals needed by the body
- Differentiate between the major minerals and the trace minerals
- List food sources that are high in each of the minerals
- State conditions that increase the demand for each of the minerals
- Recognize health conditions that can arise due to deficiency of certain minerals
- Be familiar with possible toxic side effects that can result due to over-dosage
Module 8 – Water
Module 8 of this course describes one of the most important nutrients for our existence, water. It includes the major roles of water, how we lose water, the conditions that are associated with low water intake and general guidelines for water in our diet.
At the end of this module the student should be able to:
- Identify the important roles of water
- Understand how we lose water from the body and what substances can increase water loss
- List health conditions associated with low water intake
- Describe general recommendations for water intake
Module 9 – Fiber
Module 9 of this course covers the important role of fiber in the diet. It includes what fiber is and what it does in the body, food sources that are high and low in fiber, beneficial effects of fiber in the bowel and health problems that can occur when fiber is missing in the diet.
At the end of this module the student should be able to:
- Understand what fiber is and what it provides for the body
- List food sources that are high in fiber and low in fiber
- Describe the beneficial effects of fiber for human nutrition
- Explain health problems that are often associated with lack of fiber in the diet
Module10 – Food Group Choices
The last module of this course covers food group choices. It includes an analysis of traditional food pyramids and introduces the Eye for an Eye Diet Food Pyramid with examples, recommended servings and benefits of each of the important food groups.
At the end of this module the student should be able to:
- Become familiarized with traditional food pyramids
- Describe the drawbacks of traditional food pyramids
- Understand the various food groups of the Eye for an Eye Diet Food Pyramid
- List the recommended foods and servings for each of the food groups
- List the nutritional benefits of each of the food groups
Term 1 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 1. 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 at the end of your Holistic Nutrition 1 CD-ROM.
BONUS
The Holistic Nutrition 1 CD includes a Quicksearch
for Vitamins and Minerals as well as a color Food Pyramid
by only a simple click of your mouse.
We thankyou for your interest in or decision to take your Iridology or Nutrition courses through:
Return to Health International College of Natural Medicine
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:
Return to Health International College of Natural Medicine
Module 1 – Nutrition and Genetics- The Iridology/Nutrition Connection
The first module of Holistic Nutrition 3 introduces the student to the influence of genetics on nutritional needs. The connection between Genetic Eye Constitutions and nutrition is explained as well as what blue and brown eyes can reveal.
At the end of this module the student should be able to:
- explain the Iridology/Nutrition connection
- understand what is meant by Genetic Eye constitutions
- describe the positive and negative influences on our genetic make-up
- explain the health tendencies of both blue and brown eye types
Module 2 – The Identification of Genetic Iris Constitutions
Module 2 provides a step-by-step procedure in identifying various genetic types. Iris zones are explained as well as how to recognize a weak or strong genetic constitution. It also includes methods to identify various blue-eye and brown-eye constitutions using a variety of diagrams and real images.
At the end of this module the student should be able to:
- identify the various zones that are found in the human iris of the eye
- recognize a strong or weak genetic type
- become familiarized with their own genetic type as well as other various genetic eye constitutions for blue and brown eyes
Module 3 – The Ten Genetic Eye Constitutions
Module 3 introduces each of the blue-eye and brown-eye types of genetic constitutions. It includes general complaints that each type has and common health problems that are often seen during childhood and adulthood.
At the end of this module the student should be able to:
- have a thorough understanding of health problems or complaints that are often seen in their genetic type
- have an appreciation of health problems or complaints that are often seen in various blue-eye or brown-eye genetic constitutions
Module 4 – Specific Nutrition for Genetic Iris Constitutions
Module 4 introduces the student to specific nutritional strategies for various genetic types. It includes beneficial foods, vitamins, minerals, supplements, herbs and other important nutritional advice for each of the ten genetic eye constitutions.
At the end of this module the student should be able to:
- understand what beneficial foods and supplements can support their genetic constitution
- become familiarized with the beneficial foods and supplements for each of the ten genetic types
- recommend other useful nutritional advice for each of the genetic types
Module 5 – Suggested Sample Eating plans by Genetic Iris Constitution
Module 5 describes some suggested sample eating plans for each of the ten genetic eye constitutions. Beneficial foods have been included for breakfast, lunch and dinner as well as in-between snacks. These eating plans are only a sample of the possible variations but it serves to provide the student with some high quality specific diets.
At the end of this module the student should be able to:
- formulate a general eating plan for their genetic type
- have an appreciation of general eating plans for each of the blue-eye and brown-eye types
- have an understanding of what foods should be included in the diet for each genetic type and why
Module 6 – Weight Loss or Gain
Module 6 introduces the student to nutritional strategies aimed for losing or gaining weight. It discusses the health consequences of being overweight or underweight, the possible reasons why one gains or loses weight, which genetic types are more prone and why. The module also offers recommendations one can maintain their ideal weight.
At the end of this module the student should be able to:
- understand the health consequences of being overweight or underweight
- explain the possible reasons why one become overweight or underweight
- identify which genetic types are more prone to these problems and why
- provide some recommendations to maintain an ideal body weight
Module 7 – Nutrition for Diseases of Modern Civilization-Part 1
Module 7 introduces the student to Part 1 of some of the most common diseases of modern civilization. For each disease there is an explanation, what genetic types are at greatest risk, possible causes that contribute to the disease, and nutrition and lifestyle advice.
At the end of this module the student should be able to:
- identify some of the common diseases that plague our modern society
- understand what genetic types are more prone to certain diseases
- learn about causes that can contribute to various diseases
- provide recommendations or nutrition and lifestyle advice for each condition
Module 8 -Nutrition for Diseases of Modern Civilization-Part 2
Module 8 continues with the study of some of the most common diseases of modern civilization. Again for each disease there is an explanation, what genetic types are at greatest risk, possible causes that contribute to the disease, and nutrition and lifestyle advice.
At the end of this module the student should be able to:
- identify more of the common diseases that plague our modern society
- understand what genetic types are more prone to these diseases
- learn about causes that can contribute to the diseases
- provide recommendations or nutrition and lifestyle advice for each condition
Module 9 – Nutrition as we age and change
Module 9 introduces the student to changes that occur as we age. The degeneration of various body systems is briefly discussed along with factors that affect the health of the elderly, common health problems of the elderly and how they affect their nutritional needs. The module takes a look at variables that both speed up and slow down the aging process. Finally recommendations are made and nutritional advice is given for each of the genetic constitutional types as we age and change.
At the end of this module the student should be able to:
- have an understanding of the changes that occur in the body as we age
- list the factors that affect health in the elderly population
- identify common health problems in the elderly
- understand the changes in nutritional demands as we age
- appreciate influences that can speed up or slow down the aging process
- formulate recommendations for each of the genetic types as they age
Module10 – Summary of major nutritional concepts
Module 10 is a summary review of all the concepts introduced in each module of Holistic Nutrition 1, Holistic Nutrition 2 and Holistic Nutrition 3. You should be familiar with all these concepts and it is recommended that you review the relevant modules that you are unsure of before attempting the final course examination.
At the end of this module the student should:
- have a sound knowledge of all the basic concepts introduced in Holistic Nutrition 1, 2 and 3
- be able to use this nutritional knowledge in a practical sense to create nutritional strategies, eating plans and intelligent diets for a variety of genetic types and conditions
- be able to apply essential Eye for an Eye Diet nutritional advice
Final Course 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 Holistic Nutrition.” Prior to this you must have successfully completed Holistic Nutrition 1 and 2. It is not possible to submit your final course examination if the prior has not been completed.
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 100 multiple-choice questions and they are included at the end of your Holistic Nutrition 3 CD-ROM.
BONUS
The Holistic Nutrition 3 CD includes a Quicksearch
for Specific Nutrition for Genetic Type
and for Nutrition for Deseases by only a simple click of your mouse.
We thankyou for your interest in or decision to take your Iridology or Nutrition courses through:
Return to Health International College of Natural Medicine
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