Learn to Manage Food Toxicity and Nutrition Disorders and Medical Conditions.

This course explains the principles of food intolerances, detoxification, food combining and dietary programs. It gives information on the management of foods to optimize health as well as covering different ways of eating, food toxicity, and detoxification. This course completes the knowledge build up in Nutrition I and II, and also can stand alone as a nutrition programs course.

There are 8 lessons in this course:

1. Nutrient Imbalance and Disease
2. Dental Problems
3. Fibre and Bowel Diseases
4. Different Ways of Eating
5. Food Toxicity: Sensitivity
6. Food Toxicity: Toxicity
7. Detoxification/Body Cleansing
8. Consulting/Giving Advice

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

• Explain different food related health problems.
• Determine the effect which different physical methods of food intake, can have upon health, including time and order of eating, and chewing.
• Manage food sensitivity problems.
• Implement procedures to avoid food poisoning.
• List food related factors which can have a negative influence on health.
• Distinguish between characteristics of the diets of two healthy people with diets of unhealthy people, studied by the learner.
• Differentiate between dietary and other affects, on the health of a specific individual.
• Explain the significance of cholesterol to health of a specific demographic group.
• Explain the significance of diet to cancer in a specified demographic group.
• Compare differences in physiological responses to different patterns of eating, including: *The order in which different types of food are eaten; * The time of day when different types of food are eaten; *The degree to which different types of foods are chewed; *The speed of swallowing; *The amount of time between eating different food types.

• Distinguish between food sensitivity and toxicity in two different case studies.
• Distinguish between chemical and pathological toxicity, in four different case studies.
• List foods commonly associated with sensitivity problems.
• List foods commonly associated with toxicity problems.
• Explain problems associated with common food sensitivity and toxicity including: -Gluten Sugar -Salt -Yeast -MSG.
• Develop a checklist of body reactions which may occur, in response to food sensitivity or toxicity, as a tool for diagnosing possible causes.
• Describe different scientific procedures used to test for food sensitivities and toxicities.
• Explain the role of histamines, anti histamines and steroids in human toxicology.
• Explain first aid treatments for people suspected to be suffering from different food sensitivity or toxicity problems.
• Explain a procedure used by a health practitioner, to treat someone affected by a specified type of food poisoning.
• Determine guidelines to minimise food toxicity problems in a visited restaurant.
• List factors which can cause food poisoning.
• Explain different pathological sources of serious food poisoning; including identification, physiological effects and control.