Nutritional Foundations
This manual is the first in a series of holistic nutrition courses, completed by a clinical case study course. It is dedicated to the study of nutrient families: macronutrients and micronutrients, which form the basis of our diet. Beyond simply describing them, the course covers the physiological and metabolic aspects of these different elements.
The College's objectives are twofold. First, the student must understand the role of key nutrients such as proteins, lipids, carbohydrates, fibre, and water. Second, the student should know and understand the impact of vitamins and minerals on human health, as well as the concepts of interaction and bioavailability. In addition, the student will need to become familiar with concepts of physiology and metabolism to be able to integrate this knowledge within a holistic and personalized approach.
Included learning methods:
- E-Learning courses: an interactive, engaging, and efficient learning method.
- Printable course booklets
- Online exams
- Access to the student centre
- Videos and virtual library.
Course Content Description
Table of Contents
- Presentation and objectives
- Diet through history
- Nutrients or nutritional elements
- Introduction
- Nutrients
Essential Nutrients
- 1. Table of essential and semi-essential nutrients
- Heavy metals
- Official nutritional intakes
- Energy needs
Proteins
- Introduction
- Chemical composition and structure
- Protein quality
- Metabolism and role
- Needs
- Deficiency and excess
- Sources
Carbohydrates
- Types of carbohydrates
- Monosaccharides
- Disaccharides
- Polysaccharides
- Glycemic index of foods vs. slow and fast sugars
- Roles of carbohydrates
- Needs
- Deficiency and excess
- Sources
- Artificial and low-calorie sweeteners
- Blood sugar regulation
- Carbohydrate/protein ratio
- Sugar-related diseases
- Carbohydrates in summary
Fibre
- Types and categories of fibre
- Roles of fibre
- Needs
- Deficiency and excess
- Sources
Lipids
- Introduction
- Lipid classification
- Saponifiable lipids
- Saturated Fatty Acids (SFA)
- Unsaturated Fatty Acids (UFA)
- Sources
- Concept of omega fatty acids (w)
- Indispensable Fatty Acids and Essential Fatty Acids (EFA)
- Omega-6 EFA metabolism
- Omega-3 EFA metabolism
- Deficiency and excess
Simple Lipids
- Glycerides
- Cholesterol
Complex Lipids
Unsaponifiable lipids
- Water
- Needs
- Daily losses and intake
- In summary
Knowledge Review
- Activity 1
Vitamins
- Introduction
- Water-soluble vitamins
- Vitamin B
- Vitamin C
- Fat-soluble vitamins
- Vitamin A
- Vitamin D
- Vitamin E
- Vitamin K
Knowledge Review
- Activity 2
Minerals
- Mineral salts
- Calcium (Ca)
- Sodium (Na)
- Magnesium (Mg)
- Phosphorus (P)
- Potassium (K)
Knowledge Review
- Activity 3
Trace Elements
- Definition
- General overview
- List of trace elements
- Iron (Fe)
- Sulphur (S)
- Fluoride (F)
- Chromium (Cr)
- Cobalt (Co)
- Copper (Cu)
- Iodine (I)
- Lithium (Li)
- Manganese (Mn)
- Selenium (Se)
- Silicon (Si)
- Vanadium (V)
- Zinc (Zn)
- Molybdenum (Mo)
- Heavy metals
- Silver (Ag)
- Aluminium (Al)
- Cadmium (Cd)
- Mercury (Hg)
- Nickel (Ni)
- Lead (Pb)
Knowledge Review
- Activity 4
The bioavailability of vitamins and minerals
- General overview
- The case of orotates
- The example of calcium
- Bioavailable iron
- Natural vitamins
- Recognizing synthetic vitamins
Knowledge Review
- Activity 5
- Appendices
- Appendix 1
Interactions between nutrients
- Appendix 2
Index of dietary advice
- Appendix 3
Investigation of vitamin deficiencies
- Appendix 4
Heavy metal chelation
- Appendix 5
Which water should you drink?
Appendix 6: The twelve steps to fine-tune carbohydrates and proteins
- Bibliography
Graded activities
- Course 1 validation form
