Naturopathic Nutrition Course

Course Curriculum

The Naturopathic Nutrition Course provides a comprehensive introduction to the principles of nutrition from a naturopathic perspective. Across 22 lessons, students explore the foundations of digestive health, macronutrients, vitamins, minerals, phytochemicals, food controversies, and the role of nutrition in the prevention and support of chronic disease.

The course combines nutritional science with practical naturopathic thinking, helping students understand how food, supplements, and dietary patterns influence health, vitality, and disease risk.

Lessons

Lesson 1 – The Digestive System: From Meals to Molecules
An introduction to digestion, absorption, and how nutrients from food are broken down and used throughout the body.

Lesson 2 – Carbohydrates: Sugars, Fibres, and Starches
Explores the different types of carbohydrates, their effects on health, and how carbohydrate quality influences chronic disease risk.

Lesson 3 – Lipids, Fats, and Oils
Examines the structure and function of fats and oils, including cholesterol, lipoproteins, triglycerides, and their role in health and disease.

Lesson 4 – Proteins and Amino Acids
Covers the structure, function, and metabolism of proteins and amino acids, and their importance in maintaining health.

Lesson 5 – Protein Controversy
Looks at common beliefs and debates surrounding protein intake, including how much is needed, possible effects of excess intake, and comparisons between plant and animal protein.

Lesson 6 – The Vitamins
A detailed study of the major vitamins, their functions in the body, and the biochemical pathways through which they support health.

Lesson 7 – Politically Incorrect: Dr Weston Price
Examines the influential work of Dr Weston Price and his findings on traditional diets, dental health, physical health, and the importance of whole, nutrient-dense foods.

Lesson 8 – Is Soy a Health Food?
Reviews the claims made about soy and evaluates the evidence surrounding its possible benefits and risks.

Lesson 9 – The Dangers of GMO Foods
Explores the controversy around genetically modified foods, associated agricultural chemicals, and their possible health implications.

Lesson 10 – Wheat Controversy
Looks at the research and debates surrounding wheat, gluten, lectins, gliadin, and their possible links to chronic illness.

Lesson 11 – Sugar: The Deadly Killer
Examines the evidence linking refined sugar to obesity, metabolic dysfunction, and chronic disease, and compares different forms of sugar and their effects in the body.

Lesson 12 – Aspartame Controversy
Covers the use of aspartame in modern foods, the concerns surrounding its safety, and the body’s biochemical response to artificial sweeteners.

Lesson 13 – Phytochemical Revolution
Introduces the emerging science of phytochemicals and phytonutrients found in fruits and vegetables, and their importance in supporting optimal health.

Lesson 14 – Children’s Nutrition
Focuses on healthy nutrition for children, including growth, healthy eating habits, and the use of nutrient-dense foods and superfoods.

Lesson 15 – Weight and Obesity
Examines the causes, definitions, and health effects of overweight and obesity, along with dietary and nutritional strategies to support healthy weight management.

Lesson 16 – Supplement Scandal
Reviews the arguments and evidence presented by critics of supplementation, encouraging students to think critically and objectively about nutritional research and claims.

Lesson 17 – Vitamin D: The Super Vitamin
Explores the importance of vitamin D, common misconceptions about deficiency, and its broader role in immune, cardiovascular, neurological, and metabolic health.

Lesson 18 – Healthy Heart
Looks at how nutrition and supplementation can help support cardiovascular health and reduce the risk of heart disease.

Lesson 19 – Improving Memory Naturally
Examines foods, herbs, vitamins, and nutrients that may support cognitive function, memory, and mental performance.

Lesson 20 – Natural Antimicrobials
Introduces natural nutraceuticals and nutritional agents that may help support the body against parasites, bacteria, and viruses.

Lesson 21 – Water and Minerals
Explores the importance of hydration, major minerals, and trace elements, and how they contribute to optimal function and health.

Lesson 22 – How Safe Is Our Food Supply?
Examines foodborne illness, microbial contamination, chemical toxicity in food, and the health consequences of modern food processing and safety measures.

Course Materials

All course materials, assignments, and final exams are provided online.