This course deals with the management of foods to optimize health as well as covering different ways of eating, food toxicity, and detoxification. Can stand alone as well as building on Nutrition I and II.

Some people seem to be able to eat anything, without suffering any signs of ill health. They always appear fit, never get sick, don't get over weight, and they still eat junk food and other things which others simply cannot tolerate. The healthy body has a remarkable ability to process and eliminate unwanted chemicals. If a person is in peak condition, any excesses or unwanted components of food, are likely to be eliminated through the urinary or excretory system, or even through sweat. Very few people, however, are in such a good state of health; and even those who are, are unlikely to continue disposing of unwelcome chemical compounds year after year for their entire lifespan. Sooner or later their ability to tolerate undesirable foods will decrease, and problems will develop.


Learn to eat well for better health

Common foods which some people have problems with mostly include proteins: wheat, sugar, chocolate, seafood, soy, eggs, dairy and peanuts. Chemicals in foods, such as preservatives and colourings, may also cause intolerance or allergic reactions. Monosodium glutamate (MSG) is an example of an allergen food chemical. Food intolerance and allergies may manifest with “mild” and often chronic symptoms, like poor digestion, belly bloating, irritable bowel syndrome (IBS), sinus, asthma, headaches and migraines, woolly head, irritability, depression and behaviour changes. They can also manifest in more sudden and dramatic symptoms, like diarrhoea, nausea, or anaphylactic shock that can require hospitalization and if untreated, or not treated promptly can result in death. It is important to note that some allergies to foods can be so severe that separate cooking utensils and pots must be used – an example being nut allergies.


This course is divided into eight lessons as follows:.
  1. Problems With Eating
  2. Dental Problems
  3. Fibre and Bowel Diseases
  4. Different Ways of Eating
  5. Food Toxicity A
  6. Food Toxicity B
  7. Detoxification/Body Cleansing
  8. Consulting/Giving Advice


Duration: 100 hours



  • 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.
  • Explain food combining principles, in a diet designed to optimise food combining principles.
  • Plan a dietary timetable which optimises the ability of a typical person on a specified budget, to digest and assimilate food.
  • Formulate a nutritionally balanced vegetarian diet.
  • Formulate a diet compatible with a person's level of physical activity.
  • Manage fibre in the diet.
  • Manage diet to optimise dental health.
  • Recommend a safe method of detoxification.
  • Recommend a nutritional program to a client in a proper and responsible manner.



  • 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.
  • Explain chemical poisoning risks associated with the use of chemicals to control pathological poisoning risks.
  • Explain food storage and preparation techniques essential to minimising food poisoning.
  • Develop guidelines to minimise food poisoning your own kitchen, based upon your normal dietary requirements.
  • Develop guidelines to minimise food toxicity problems in a restaurant.
  • Explain procedures practiced by a visited food manufacturer, to control food sensitivity and toxicity problems with their product.
  • Compare in a chart or table, three different styles of vegetarianism.
  • Explain different specified risks associated with a vegetarian diet.
  • List alternative sources for different components of foods normally derived from animal products, including: *Tryptophan *Methionine *Valine *Threonine *Phenylalanine *Leucine *Isoleucine *Lysine.
  • Formulate a balanced vegetarian diet, for a specified individual.
  • Explain the relationship between different types of food and exercise.
  • Explain the management of diet for a specified situation, before, during and after activity.
  • Explain how diet can effect performance of different specified types of exercises.
  • Explain the role of fibre in the digestive system, of a specified demographic group.
  • Explain possible implications of inadequate fibre in the diet, for different specified demographic groups.
  • Compare relative value of the fibre content of different foods.
  • Explain inflammatory bowel disease (IBD), in a specified case study.
  • Compare fibre content in the diets of different people interviewed.
  • Recommend modifications to the fibre intake people interviewed.
  • Explain the biology of the teeth, including anatomy and physiology.
  • Explain the effect of five different foods on the teeth and gums.
  • Describe dental problems influenced by diet.
  • Develop guidelines for healthy dental hygiene procedures, including both dietary and other practices.
  • List factors which affect accumulation of toxins in the body.
  • Explain different benefits of detoxification, for three different demographic groups.
  • Explain different techniques of accelerating elimination of toxins from the body -Heat (eg. Sauna) -Fasting -Diet Modification -Antioxidants -Exercise -Drugs and Herbs - Disease Stress control.
  • Explain the dangers of excessive detoxification, for different demographic groups.
  • Evaluate appropriate detoxification needs for an specified individual.
  • Recommend a detoxification program based upon a specified evaluation.
  • Explain legal risks involved in giving nutritional advice to a client.
  • Explain the moral responsibilities involved in providing nutritional advice.
  • Determine ways in which specific examples of nutritional advice may be misinterpreted.
  • Develop guidelines for a system to ensure nutritional advice is followed by clients as intended, including provision for monitoring.
  • Demonstrate a consultation with a client, real or hypothetical, presenting a nutritional program, designed for that client.

Learn More about Food Allergy and Intolerance

Food Intolerance
This is the most common reaction to food. It is an adverse reaction to a food or component of food that does not involve the immune system. In some cases it is due to the body not being able to properly digest a proportion of the food because it lacks the right enzyme, like in dairy intolerance. In this case, the result is usually diarrhoea or nausea because the person lacks the enzyme in the bowel that digests lactose, the sugar found in dairy products. Many people manifest only mild symptoms throughout their lives, without realizing or connecting those symptoms with the foods they consume. In the long term impaired digestion can lead to chronic malnutrition that end up showing as chronic conditions or contributing significantly to them.

Food Allergies
Allergies (food hypersensitivity) involve an adverse immune response to a food. Allergens found in food are often proteins, and can stimulate the body to produce antibodies specific to that food. If an individual who has inherited a specific food allergy is first exposed to that food, their immune system produces IgE (immunoglobulin) antibodies. The antibodies reside in white blood cells and mast cells in the body, particularly in the skin, the respiratory tract and gastrointestinal tract, i.e. the parts of the body that come into contact with the air and the food that we eat. These cells also contain substances such as histamine that are released when the antibodies once again come into contact with the food allergen.

It is the histamine and the other chemicals that cause the allergic reaction resulting in such symptoms as swelling of the skin, itchiness, hives, and itchy eyes. The gastrointestinal tract may respond with vomiting, cramps, diarrhoea and nausea as attempts to remove the allergen. Symptoms in the respiratory tract may include runny nose, coughing, and sneezing. In severe cases anaphylactic shock and death may result. This is essentially a situation where the body’s immune system goes completely overboard trying to save itself from the allergen and the side-effects of its efforts kill it instead..

Ninety percent of allergens found in food are proteins derived from milk, eggs, seafood, wheat, soy protein and nuts (particularly peanuts). Additives such as sulphites used as preservatives can also cause allergic reactions. It may be possible to self-diagnose and to avoid certain foods, though in more complex cases it may be necessary to consult a dietician, food allergist or physician to ensure that a proper diet is followed, avoiding deficiencies in protein, fat, vitamins and minerals.

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