Institute of Natural Healing

1. Introduction

• The job of the nutritionist: what one does
• Skills needed
• Potential client groups
• What makes a healthy diet
• Understanding food labels
• Understanding RDAs (Recommended Daily Allowances)

2. Digestion and Anatomy

• The digestive system
• Functions of mouth, stomach, small intestine, large intestine
• What happens at each stage
• Role of liver and gall bladder

3. Food groups A: Carbohydrates

• Types
• Simple carbohydrates
• Complex carbohydrates
• Sources
• Role in diet
• Common problems associated with them
• Fibre and water

4. Food groups B: Proteins

• Definition
• Amino acids: essential and non-essential
• Sources of protein
• Role in diet
• Common problems associated with them

5. Food groups C: Fats

• Types of fats
• Saturated
• Polyunsaturated
• Mono-unsaturated
• Sources of fats
• Role in diet
• Problems associated with fats

6. Vitamins and Minerals

• Vitamin A: Role, sources and problems
• Vitamin B group: Role, sources and problems
• Vitamin C: Role, sources and problems
• Vitamin D: Role, sources and problems
• Vitamin E: Role, sources and problems
• Iron: Role, sources and problems
• Calcium: Role, sources and problems
• Zinc, calcium, phosphorous: role sources and problems

7. Nutrition and Children

• Babies
• Toddlers
• School-aged children
• Common concerns
• Nutrition and illness

8. Nutrition and Teenagers

• Changing needs
• Snacking
• Common concerns
• Self image/body image

9. Nutrition and Adults

• Common problems
• Diets to help deal with stress, fatigue, and sleep problems
• Special nutritional requirements of women
• Nutritional needs for adults
• How to use diet to promote a healthy immune system

10. Nutrition in Later Years

• Changing needs as metabolism alters
• Common problems
• Menopause
• Osteoporosis
• Late-onset diabetes
• Eating for a healthy heart

11. Nutrition and Weight Loss

• Mechanics of weight loss
• Understanding principles of popular diets
• Calorie controlled
• Atkins
• Food-combining
• GI
• Role of exercise and fitness
• Formulating diet to meet clients’ needs

12. Specialist Diets

• Medical issues and ethics
• Vegetarian diets
• Vegan diets
• Restrictive diets
• Organic diets

13. Common Problems

• Identifying the problem
• Testing for allergies and intolerances
• Gluten free
• Dairy free
• Other intolerances
• Diets for diabetes

14. Setting up your Business

• Deciding on premises – home or office
• Sources of finance
• Identifying target groups
• Positioning your business in the market
• Advertising

15. Dealing with Clients

• Main client groups
• Possible specialisations within field
• Identifying needs of clients
• Initial interview
• Food diaries
• Record keeping
• Allergy and intolerance testing

16. Professional Development

• Sources of advice i.e. websites
• Sources of news which may prompt client to contact
• Professional organisations to join