DIPLOMA OF NATUROPATHIC NUTRITION

© CNM 2021/22: Naturopathic Nutrition 1: Unit 1 - Learning Guide 1

The College of Naturopathic Medicine

DIPLOMA OF NATUROPATHIC NUTRITION

Learning Guide: Nutrition 1

Semester 1

Unit 1: Foundations of Naturopathic Nutrition

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© CNM 2021/2022: Naturopathic Nutrition 1: Unit/ Semester 1 - Learning Guide



Topics:

History and Philosophy of Naturopathic Nutrition

Research Methods

Chemistry and Biochemistry Part 1

Chemistry and Biochemistry Part 2

Digestion and Health

Energetics and Nutrition

Foundations of Nutrition

Vitamins

Minerals

Food Labelling, Food Additives and Dietary Assessment

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Unit 1 Core Learning Outcomes:

Your Core Learning Outcomes form the basis of your study programme. For more detailed descriptions of what you will be learning please read the relevant sections of your Lecture Guide below.

1) History and Scope of Naturopathic Nutritional Therapy: Describe the history and

development of nutritional therapy and the various philosophies that have shaped the practice of naturopathic nutrition. In addition, discuss the core concepts of Nutrition, as well as its relationship to energetic principles.

2) Research: Discuss the theory and application of research in both a biomedical and

natural medicine setting. 3) Biochemistry I: Discuss the key concepts of biochemistry that relate to the practice

of a nutritional therapist.

4) Biochemistry II: Discuss the key concepts of biochemistry that relate to the practice of a nutritional therapist.

5) Digestion and Health: Discuss the process of digestion in the context of nutritional therapy, by exploring the ways in which digestion, absorption and excretion can be impaired, as well as supported. Understanding the impact of poor digestive health of the bodily systems.

6) Energetics and Nutrition: Discuss the concept of energetics and its relationship to nutrition, by drawing upon key energetic philosophies including that implemented in Traditional Chinese Medicine.

7) Foundations of Nutrition: Discuss the concept of food, including its various forms.

8) and 9) Micronutrients: Describe the dietary sources, bioavailability and interactions

of vitamins and minerals. Evaluate the functions, common deficiency states, key therapeutic uses and safety considerations that apply to micronutrients

10) Food Labelling, Additives, and Dietary Assessment: Outline the fundamentals of food labelling. Discuss and apply the use of food composition tables and software to help measure the nutrient status of foods, including the use of Dietary Reference Values. Explore food additives and fortification

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Essential Reading :

Other Essential Resources:

Recommended Reading for Year 1 Nutrition

Balch, P. (2010). Prescription for Nutritional Healing: A Practical A-Z Reference to Drug-free Remedies Using Vitamins, Minerals, Herbs and Food Supplements. 5th edn. USA: Avery Publishing. ISBN 978-1583334003

Gaby, A. (2006). A-Z Guide to Drug-Herb-Vitamin Interactions. 2nd edn. USA: Three Rivers Press. ISBN 978-0307336644

Gropper, S, Smith J & Carr, T. (2017) Advanced Nutrition and Human Metabolism (7th ed). 978-1305627857

Hechtman, L (2020). Advanced Clinical Naturopathic Medicine. 1st Edition. Elsevier. ISBN 9780729542654

Johns, C. (2013). Becoming a Reflective Practitioner. 4th Edn. Oxford: Blackwell Publishing. ISBN 978-0470674260

Liska, D. et al. (2004). Clinical Nutrition A Functional Approach. 2nd edn. Washington: The Institute for Functional Medicine. ISBN 0977371328

Murray, M. & Pizzorono, J. (2005). Encyclopaedia of Healing Foods. USA: Atria Books. ISBN 978-0749909710

Book Title: Author: ISBN:

The Naturopathy Workbook (4th ed) Stephen Langley CNM

Textbook of Natural Medicine Joseph E. Pizzorno 978-1437723335

Staying Healthy with Nutrition: The Complete Guide to Diet and Nutritional Medicine

Elson M. Haas 978-1587611797

Resource: Available at: Important for/ISBN

CNM Referencing Guide Student Website / CNM Online

Referencing in Nutrition Assignments

China Study Expanded Colin Campbell 978-1941631560

The British National Formulary (BNF) or relevant reference for your country of origin

https://bnf.nice.org.uk/

Identifying allopathic medications, which is particularly useful for clinic

https://bnf.nice.org.uk/

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Lectures Overview:

1: History and Philosophy of Naturopathic Nutrition Aims:

Explore the history and development of nutritional therapy and the various

philosophies that have shaped the practice of naturopathic nutrition. In addition,

discuss the core concepts of Nutrition, as well as its relationship to energetic

principles.

Learning Outcomes:

On successful completion you will be able to:

Describe the history and development of nutritional therapy and the various

philosophies that have shaped the practice of naturopathic nutrition. In addition,

discuss the core concepts of Nutrition, as well as its relationship to energetic

principles.

Assessment Criteria:

To achieve the learning outcomes, you must demonstrate the ability to:

1. Evaluate the historical concept of ‘nutrition as medicine’ as held by traditional

medicine philosophies.

2. Apply the core concepts of this lecture into case scenarios, to demonstrate a

practical understand of naturopathic philosophy

3. Analyse the relevance of naturopathic nutrition in both a functional and clinical

environment.

Material to be covered:

Naturopathic philosophy and guiding principles, including an introduction to

hydrotherapy

Holistic approach to naturopathic nutritional therapy.

Brief introduction to the energetic food philosophies

Introduction to the systems approach to clinical nutrition and relevance to patient

centred care

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2: Research Methods

Aims:

To provide an overview of what research is, how biomedical research is conducted,

ethical considerations around research, research in natural medicine, and how to

engage actively with research in clinical practice.

Learning Outcomes:


1. Be able to recognise different types of research methodologies, and evaluate the

quality of research reviewed.

2. Actively engage with research in a natural medicine setting

3. Demonstrate use of appropriate referencing guidelines and its importance in

academic writing



Evaluate the meaning and role of research in the field of naturopathic nutrition, whilst

being able to consider the importance of observation in practice, as seen within

natural medicine modalities, and be able to evaluate the overall quality of studies

Understand how research data may be influenced by a number of factors including:

isolated approach, research method, author and funding, date of completion, size

and scope of study

Demonstrate understanding of the importance of appropriate referencing when

preparing written assignments


What is meant by ‘research’ and isolated research.

Research in the field of natural medicine, and how this might relate to other types of biomedical research

Overview of different kinds of research

How to read biomedical research

Using biomedical research to inform your clinical practice

The important role of observation and experience in research, drawing upon the history of various modalities in natural medicine

Referencing guidelines including bibliography and reference list

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3: Chemistry & Biochemistry Part 1

Aims:

To understand the principles of chemistry as applied to biological systems; including

the biochemical structure and function of water, pH, buffers, enzymes and the

macronutrients as well as their role in metabolic processes.

Learning Outcomes:


1. Outline the key concepts in biochemistry including water, pH and buffers.

2. Outline the macronutrient structure and metabolism of carbohydrates, and lipids with

specific emphasis on their role in metabolic physiological processes.



1. Evaluate basic chemical structures, their behaviours and bonding in biological

systems.

2. Discuss the structure and functions of water and buffers with regard to physiological

processes.

3. Discuss structural characteristics, functions and digestion of carbohydrates, and

lipids


The basic chemical reactions and structures and their behaviour and bonding in

biological systems.

The structure and function of water and buffers and how they affect physiological

processes in the body.

Key fundamental concepts in biochemistry, including lipids and carbohydrates and their processes.

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4: Chemistry & Biochemistry Part 2

Aims:

To understand the principles of chemistry as applied to biological systems; including

the structure and functions of proteins, structure of genetic material, activity and

importance of enzymes, as well as the processes of energy production including the

key nutrient cofactors required for this.

Learning Outcomes:


1. Outline the structure and function of genetic material, as well as the role of nutrition

2. Outline the structure and functions of proteins and enzymes, including enzymes

found in food and their therapeutic applications

3. Outline the processes of energy production and the key enzymes and nutrient

cofactors, as well as mitochondrial damage



1. Evaluate the structure of nucleic acids and their role in genetics and protein

synthesis.

2. Discuss the structure and functions of proteins

3. Discuss the structure and function of enzymes and enzyme cofactors and their role

in metabolic pathways, as well as their use therapeutically in practice

4. Evaluate the process of energy production protein, including important enzymes and

nutrient cofactors.


The structure and functions of proteins, including the activity and importance of

enzymes in the human body, as well as the use of enzymes therapeutically

The structure and function genetical material, as well as an introduction to how

nutrition influences DNA

The multi-staged process of energy production, including the key nutrients required

for each stage, as well as ATP itself

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5: Digestion and Health Aims:

Discuss the process of digestion in the context of nutritional therapy, by exploring the ways in which digestion, absorption and excretion can be impaired, as well as supported. Understanding the impact of poor digestive health of the bodily systems.

Learning Outcomes: On successful completion you will be able to:

Outline the key stages of digestion and how this process can be impaired, but also

supported with natural medicine

Describe the impact of poor digestion on health and different parts of the body

Outline the key functions of the digestive organs. This includes an exploration of liver

detoxification and how this can be both impaired an supported.

Describe the connection between the “gut and brain”

Describe the functions of the microflora, as well as how this can be disrupted and

the implications of this with dysbiosis

Describe the key energetic philosophies associated with digestion, including the

Western, Ayurvedic and TCM approaches

Identify and understand the key observable signs of poor digestive health



1. Analyse the key stages of digestion and explain how this process can be impaired,

but also supported with the use of natural medicine

2. Discuss the impact of poor digestion on health and different parts of the body

3. Discuss the key functions of digestive organs, as well as being able to describe what

happens with liver detoxification and how this can be both impaired and supported.

4. Evaluate the “gut and brain” connection

5. Evaluate the functions of the microflora, as well as how this can be disrupted and the

implications of dysbiosis on health

6. Discuss the key energetic philosophies associated with digestion, including the

Western, Ayurvedic and TCM approaches. Also being able to explain how this can

be supported with natural medicine and lifestyle changes to optimise digestion

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7. Evaluate the key observable signs of poor digestive health, whilst being able to

evaluate these within the context of a clinical presentation


Digestion and its influences on health and other body functions.

The different areas and organs of the digestive system, including the process of liver

detoxification

How food is digested and how the different macronutrients are acted on by digestive

juices.

The gut-brain connection

The role of the microflora, as well as how this can be disrupted and the implications

of this

How digestion can be impaired and supported.

Digestion and energetics.

The Naturopathic signs of poor digestive health.

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6: Energetics and Nutrition

Aims:

To explore concept of energetics and its relationship to nutrition, by drawing upon key energetic philosophies including that implemented in Traditional Chinese Medicine.

Learning Outcomes:


Describe an individual’s energetic constitution, and be able to connect this with core

energetic qualities and appropriate nutritional advice to suit the person

Understand the role of energetics in health and disease, as well as grasping how to

approach this using nutritional therapy and herbal medicines

Describe the energetic qualities of food and how cooking methods can impact this



1. Discuss the role of energetics in food and the application of this in clinical practice

2. Evaluate the energetic qualities of food and how cooking methods can alter this

3. Discuss the concept of Yin-Yang in relation to an individual’s constitution and

appropriate nutritional advice

4. Discuss what happens when the energetic qualities go out of balance into excess

5. Apply the concepts of a TCM approach to energetics, to appropriately decide upon

the most effect nutritional advice for a client to support their individual constitution

and to address their presenting concerns


The basic concepts of constitution and energetics, including the four elements and

core energetic qualities. What happens when qualities go into “excess”.

Yin-Yang in relation to nutrition and an individual’s constitution

The energetic temperature and directionality of food

Food and organ affinity, as well as moistening as opposed to dehydrating foods

Foods that build resources, as opposed to clear excess

The impact of cooking methods and combining ingredient on food energetics

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7: Foundations of Nutrition Aims:

To provide an overview of food and the various forms of it, in relation to health and disease. To be able to understand the key principles behind nutrition and core principles in nutrition.


Outline the basics of food composition.

Explain what is meant by whole foods, as well as a processed food, as well as understanding the effects on the body

Outline the fundamentals of different food types, including non-animal and animal based produce, including the nutritional difference between organic, grass fed, and farmed.

Culinary Herbs and spices- functions and applications

Outline the principles of seasonal foods and seasonal energetics

Core principles of Food Combining

Outline the various food preparation processes and recipes Assessment Criteria: To achieve the learning outcomes, you must demonstrate the ability to: 1. Discuss food composition 2. Evaluate the difference between whole foods, and foods that have been processed, including what happens during “processing” and the effect of both on the body. 3. Evaluate the different food types, including non-animal and animal based produce 4. To be able to understand the functions and applications of culinary herbs and spices 5. Explain the foods that should be eaten seasonally, whilst being able to also explain seasonal energetics 6. Explain how an individual can follow food combining 7. Evaluate the various food preparation processes and how this may impact nutrient availability and the subsequent effects on health Material to be covered:

• Food and the food industry, including the different forms of food • Whole and processed foods • Culinary Herbs and Spices • Seasonal foods and seasonal energetics • Food combining • Food preparation processes and cooking techniques

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8: Vitamins Aims:

To provide an overview of vitamins and define the specific characteristics of vitamins A, D, E, K, the B vitamins, and Vitamin C.


1. Outline the dietary sources, bioavailability and interactions of these micronutrients

2. Discuss the functions, deficiency states, therapeutic uses and safety considerations

that apply to these micronutrients

3. Outline appropriate dosage levels and preferred forms for micronutrients - with an

emphasis on food based sources

Assessment Criteria: To achieve the learning outcomes you must demonstrate the ability to:

1. Evaluate the key food sources of the given micronutrients

2. Discuss the absorption and metabolism of dietary and supplemental sources of

these micronutrients

3. Discuss the major nutrient-nutrient interactions of these micronutrients

4. Evaluate the metabolic functions and therapeutic uses of these micronutrients

5. Evaluate the signs and symptoms of these micronutrient deficiencies, excess and

toxicity

6. Discuss the major nutrient-drug incompatibilities of these micronutrients

7. Evaluate the recommended daily allowance and therapeutic doses for these

micronutrients

8. Analyse the preferred forms for optimal uptake of these micronutrients

9. Discuss the factors which affect individual requirements for these micronutrients


Review the classifications, dietary sources, metabolic functions, deficiency states,

therapeutic uses, factors affecting body levels, bioavailability, recommended and

therapeutic intakes, toxicity, preferred forms and recent research findings of the fat-

soluble and the selection of the water-soluble vitamins

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9: Minerals Aims:

To provide an overview of the minerals and define the specific characteristics of these micronutrients


1. Outline the dietary sources, bioavailability and interactions of these micronutrients

2. Discuss the functions, deficiency states, therapeutic uses and safety considerations

that apply to these micronutrients

3. Outline appropriate dosage levels and preferred forms for each micronutrient

Assessment Criteria: To achieve the learning outcomes, you must demonstrate the ability to:

1. Evaluate the key food sources of the given micronutrients

2. Discuss the absorption and metabolism of dietary and supplemental sources of

these micronutrients

3. Discuss the major nutrient-nutrient interactions of these micronutrients

4. Evaluate the metabolic functions and therapeutic uses of these micronutrients

5. Evaluate the signs and symptoms of these micronutrients when associated with a

deficiency, excess and toxicity

6. Discuss the major nutrient-drug incompatibilities of these micronutrients

7. Evaluate the recommended daily allowance and therapeutic doses for these

micronutrients

8. Analyse the preferred forms for optimal uptake of these micronutrients

9. Discuss the factors which affect individual requirements for these micronutrients


Review the classifications, dietary sources, metabolic functions, deficiency states,

therapeutic uses, factors affecting body levels, bioavailability, recommended and

therapeutic intakes, toxicity, as well as preferred forms of these minerals

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10: Food Labelling, Food Additives, and Dietary Assessment Aims:

To explore key aspects of food labelling and composition and examine the methods

of determining food composition. To examine food additives, Dietary Reference

Values, and dietary assessment methods


1. Review the various methods used for nutrient composition and food quality

2. Review food labelling laws and fortification

3. Food Additives and their impact on health

4. Describe the importance of dietary reference values in clinical practise

5. Outline methods of dietary assessment used in nutritional therapy

6. Outline the different dietary assessment options for clients of nutritional therapy.

Assessment Criteria: To achieve the learning outcomes, you must demonstrate the ability to:

1. Apply the use of food composition tables to help measure the nutrient status of foods

and daily food intake.

2. Evaluate the potentially harmful effects of certain substances found in food that are

written on a food label

3. Evaluate the function of Dietary Reference Values and assess the individual

considerations that determine their relevance and usefulness in clinical practice.

4. Analyse and evaluate food intake, including both macronutrients and micronutrients

using manual or electronic means.

5. Discuss how to construct nutritional health plans which meet therapeutic goals.


Food composition tables and food labels

Food composition, including what to be most alert to on a food label

History of and calculation methods of DRV

Manual assessment of food intake i.e. food diary, client recall, questionnaires

Computer based assessment of food intake. i.e. software programs

Factors a practitioner must take into consideration when assessing a food diary.

Factors affecting the implementation of nutritional health plans.

Explore a range of food choices and alternatives

Documents

DIPLOMA OF NATUROPATHIC NUTRITION