Integrative Nutrition Course

Lesson 1 • Micronutrients and Phytonutrients

Examines vitamins, minerals, and plant compounds essential to cellular health. Links micronutrient deficiencies to common wellness complaints.

Lesson 2 • Macronutrients and Energy Balance

Covers carbohydrates, proteins, and fats as energy substrates. Students connect macronutrient ratios to metabolic function and satiety.

Lesson 3 • Nutritional Assessment Methods

Introduces dietary recall, food journals, and biomarker screening. Students select appropriate tools to evaluate individual nutritional status.

Lesson 4 • Defining Integrative Nutrition

Contrasts conventional dietetics with integrative models. Grounds students in the philosophy that food is medicine and wellness is multidimensional.

Lesson 1 • Prebiotics, Probiotics, and Synbiotics

Differentiates fermentable fibres, live cultures, and combined formulas. Students match specific strains and fibres to targeted health goals.

Lesson 2 • Gut-Brain Axis and Mood

Examines bidirectional signalling between the enteric and central nervous systems. Connects gut health to anxiety, depression, and cognitive clarity.

Lesson 3 • Dietary Protocols for Gut Restoration

Applies elimination, low-FODMAP, and gut-healing diets to clinical scenarios. Students build phased protocols to restore intestinal integrity.

Lesson 4 • Dysbiosis and Gut Dysfunction

Identifies causes and consequences of microbial imbalance. Links dysbiosis to inflammation, leaky gut, and chronic disease risk.

Lesson 1 • Inflammation Mechanisms and Diet

Explains acute vs. chronic inflammation and key inflammatory pathways. Establishes how food compounds activate or suppress these pathways.

Lesson 2 • Pro-Inflammatory Foods and Patterns

Catalogues refined sugars, trans fats, and ultra-processed foods as inflammation drivers. Students recognise dietary patterns linked to elevated disease risk.

Lesson 3 • Building Anti-Inflammatory Meal Plans

Applies food selection principles to structured weekly meal planning. Students balance palatability, nutrient density, and anti-inflammatory targets.

Lesson 4 • Mediterranean and Plant-Based Models

Analyses evidence supporting Mediterranean and whole-food plant-based diets. Students adapt these models to diverse cultural food preferences.

Lesson 1 • Endocrine System Nutrition Overview

Introduces major glands, hormones, and their nutritional dependencies. Connects dietary deficiencies to hormonal dysregulation patterns.

Lesson 2 • Blood Sugar and Insulin Regulation

Examines glycaemic index, insulin sensitivity, and metabolic syndrome. Students apply low-glycaemic dietary strategies to stabilise blood glucose.

Lesson 3 • Adrenal Health and Stress Nutrition

Links cortisol dysregulation to nutrient depletion and fatigue. Students build adrenal-supportive protocols addressing stress-driven dietary patterns.

Lesson 4 • Thyroid Function and Nutrition

Identifies nutrients critical to thyroid hormone synthesis and conversion. Students recognise dietary goitrogens and supportive micronutrients.

Lesson 1 • Mindful Eating Principles and Practice

Teaches sensory awareness, hunger-fullness cues, and non-judgmental eating. Students practise and teach mindful eating techniques to clients.

Lesson 2 • Sleep, Circadian Rhythm, and Nutrition

Examines how sleep quality and circadian alignment affect metabolism and appetite. Students recommend chrono-nutrition strategies for improved sleep and energy.

Lesson 3 • Somatic Practices and Nervous System Reset

Introduces breathwork, body scanning, and vagal toning as wellness tools. Connects parasympathetic activation to improved digestion and nutrient uptake.

Lesson 4 • Stress, Cortisol, and Eating Behavior

Analyses how chronic stress alters appetite, food choice, and digestion. Connects stress physiology to emotional and binge eating patterns.

Lesson 1 • Blood Sugar Management Protocols

Builds dietary frameworks for insulin resistance, prediabetes, and type 2 management. Students apply carbohydrate-modifying strategies with practical meal structures.

Lesson 2 • Cardiovascular Nutrition Protocols

Targets lipid balance, blood pressure, and arterial health through diet. Students apply evidence-based food strategies to cardiovascular risk reduction.

Lesson 3 • Detoxification and Liver Support

Explains phase I and phase II liver detoxification and their nutritional cofactors. Students design liver-supportive protocols using whole foods and targeted nutrients.

Lesson 4 • Immune Support and Autoimmune Nutrition

Identifies nutrients and dietary patterns that modulate immune function. Students adapt protocols for autoimmune conditions using elimination and reintroduction.

Lesson 1 • Designing Individualised Wellness Plans

Synthesises assessment data into a structured, client-centered nutrition plan. Students practise building, presenting, and revising personalised protocols.

Lesson 2 • Life Stage Nutritional Adjustments

Adapts nutritional needs across childhood, pregnancy, ageing, and menopause. Students modify protocols to match physiological demands at each life stage.

Lesson 3 • Metabolic Testing and Biomarker Analysis

Reviews functional lab panels including organic acids, micronutrient, and hormone tests. Students use biomarker patterns to prioritise nutritional interventions.

Lesson 4 • Bio-Individuality Principles

Establishes why identical diets produce different outcomes across individuals. Introduces genetic, epigenetic, and microbiome factors driving dietary response.

Lesson 1 • Health Coaching Frameworks

Introduces motivational interviewing, positive psychology, and behaviour change models. Students apply these frameworks to nutrition and lifestyle coaching scenarios.

Lesson 2 • Client Communication and Active Listening

Builds skills in empathic listening, reflective questioning, and non-verbal awareness. Students practise communication techniques that build trust and client engagement.

Lesson 3 • Building a Sustainable Wellness Practice

Covers session structure, documentation, pricing, and client retention strategies. Students develop a professional framework for launching or growing their practice.

Lesson 4 • Scope of Practice and Ethics

Defines professional boundaries between nutrition coaching and clinical dietetics. Students apply ethical decision-making to complex client scenarios.