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Pat Wan
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Decks in this class (11)
1. HISTORY & PHILOSOPHY OF NATUROPATHIC NUTRITION
This module covers:
• The definition of Naturopathy
& Naturopathic Nutrition
• The Naturopathic Principles
• The history of Naturopathy and Naturopathic Nutrition
• Allopathy vs. Naturopathy
• What “Suppression” means
• The Laws of Cure
• TCM – yin/yang foods
84
cards
2. RESEARCH METHODS
What is the definition of research,
What are some synonyms for research,
What is isolated research
76
cards
3. CHEMISTRY & BIOCHEMISTRY 1
This module covers:
• Key concepts in chemistry and biochemistry, including water, pH and buffers.
• Structure and functions of carbohydrates.
• Structure and functions of lipids.
139
cards
4. CHEMISTRY & BIOCHEMISTRY 2
This module covers:
• The structure and function of proteins.
• The structure of genetic material, mutations, as well as the role of nutrition.
• The activity and importance of enzymes, including enzymes found in food and their therapeutic applications.
• The processes of energy production and the key enzymes and nutrient cofactors, as well as mitochondrial damage.
142
cards
5. DIGESTION
This module covers:
• Digestion and its influences on health and other body functions.
• The different areas and organs of the digestive system, including their anatomy and functions.
• How food is digested and how the different macronutrients are acted on by digestive juices.
• The gut-brain connection and the microflora.
• How digestion can be impaired and supported.
• Digestion and energetics.
• Naturopathic signs of poor digestive health.
164
cards
7. FOUNDATIONS OF NUTRITION
This module covers:
• A Naturopathic approach to nutrition.
• Animal-sourced foods.
• Plant-based foods.
• The therapeutic uses of culinary herbs.
• Food Combining.
• Healthy recipes.
233
cards
6. ENERGETICS & NUTRITION
This module covers:
• The energetic qualities.
• Energetic imbalances.
• Energetic differentiation.
• Yin & Yang.
• Life stages and seasons.
• Constitutions.
• Food directions, flavours and organ affinities.
83
cards
8. VITAMINS
This module covers:
• Specific characteristics of vitamins A, C, D, E, K and the B vitamins.
• Dietary sources, bioavailability and interactions.
• Functions, deficiency states, therapeutic uses and safety considerations.
• Dosage levels and preferred forms for micronutrients.
186
cards
9. MINERALS
This module covers:
• The essential minerals and how the body uses them.
• The key food sources for each mineral.
• How each mineral is absorbed and metabolised.
• Potential interactions with other nutrients and drugs.
• Signs and symptoms of deficiency and toxicity states.
• Specific therapeutic considerations.
121
cards
10. FOOD LABELLING, ADDITIVES & DIETARY ASSESSMENT
This module covers:
• Food labelling
• Food additives
• Food quality
• Dietary reference values.
• Food and drink fortification.
• Dietary assessments.
88
cards
CLINICS & CLIENTS
Summarize in one place all clues learned in lectures or observations
0
cards
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CNM Nut 1 S1
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