Description du contenu du cours

Course Outline

Student’s Guide
  • Teaching Method and Work Requirements
  • Presentation and Objectives

Examination deadline

Educational method

Exam

Course Objectives

References

Introduction

The Digestive System

Division

Functions

First Stage

Second Stage

Third Stage

Particularities of the Small Intestine

Particularities of the Colon

Particularities of Nervous Control along the Digestive Tract

Digestive Absorption

Chemical Principle

Absorption

Gastro-Intestinal Motility

Gastro-Intestinal and Exocrine Gland Secretions

Saliva

Gastric Secretions

Pancreatic Juice

Hepatic secretions

Small Intestine

Large Intestine

Enzymes

Definition

The constitution of enzymes

Apoenzymes

Nomenclature And Classification Of Enzymes

Coenzymes And Co-Factors

Vitamins

Minerals

Table of Digestive Enzymes

Digestion and Absorption

Digestion and Absorption of Carbohydrates

Digestion and Absorption of Protein

Digestion and Absorption of Lipids

Absorption of vitamins

Absorption of the water and the mineral salts

Satiety and the regulation of food intake

Revision

Functional Bowel Diseases

Intestinal permeability or Hyper permeability

Dysbiosis: An Imbalance of the Intestinal Flora

Irritable Bowel Syndrome

Celiac disease

Inflammatory and ulcerative disease

Disease of crohn

Ulcerative colitis

Food hypersensitivity

Common Allergenic Foods and Hypersensitivity Mediators in Western Countries

Main allergens

The mechanisms of the immune system

Four types of hypersensitivity reactions

Type-3 delayed reactions and autoimmune diseases

Solutions

Digestive Disorders

Gastric Ulcer

Indigestion by enzymatic and biliary deficiency

Nutritional Anemias

iron deficiency anemia

Megaloblastic Anemia

Revision

Lipid metabolism

Introduction

Digestion and absorption of dietary fats

Lipid transport in the body

Structure and function of lipoproteins

The different metabolic pathways of lipoproteins

Lipoproteins and atherosclerosis: VLDL/LDL bad and HDL good?

Naturopathic approach to hypercholesterolemia

How the body manages sugar

Storage and use of glucose

Dysglycemia

Hypoglycemia

Hypoglycemia: a complex condition

Screening Tests

Type II diabetes (non-insulin-dependent)

The mechanisms responsible can act on different aspects of insulin metabolism:

Solutions

Gestational diabetes and management

Dietary hygiene rules:

Postpartum care:

Important concept: Glycation

Metabolic syndrome or syndrome X

Definition

Pathophysiolgy of MS

Treating metabolic syndrome

Revision

The acid-base balance

Introduction

Definitions

Blood and Tissues are Different

Digestive Dynamic

Fermentation and putrefaction processes

Diurnal Phase

Nocturnal Phase

Signs of Tissue Acidity

Urine pH Test

Correction of Tissue Acidosis

Alcalinisants food

The PRAL index of food

Oxygenation

The use of alkaline citrate

The PRAL index of food

Bottled water

A small reminder not to confuse the PRAL index and the concept of pH.

Some Acids

To Know More

Louis-Claude Vincent Works

Dr Pierre Grobon Works

Dr Catherine Kousmine Works

The particular case of multiple sclerosis

Revision

Oxidation and free radicals

Sources of free radicals

Signs of oxidation

Tests to detect oxidative stress

Antioxidant solutions

Inflammation and polyunsaturated omega-3 and omega-6 fatty acids

Three basic hormones that cause silent inflammation

Silent Inflammation Tests

Solutions

Quality criteria of fish oils

Revision

Activities 5

Answers to Chapter 1

Answers to Chapter 2

Answers to Chapter 3

Answers to Chapter 4

Answers to Chapter 5

Appendix 1 – Glycemic Index (GI)

Calculating glycemic index

Why is the Glycemic Index (GI) useful?

Indicator: High GI foods

Low GI foods

Glycemic Index Table

The concept of glycemic load:

Glycemic load Table

The insulin index

Appendix 2 – Body Mass Index (BMI)

Appendix 3 – Body Fat Percentage (BFP)

Appendix 4: Written Test for Acidosis

Appendix 5: Written Test for Oxidative Stress

Appendix 6: Evaluation of silent inflammation

Evaluation Questionnaire 343