The advanced course is aimed at health practitioners (General Practitioners, Doctors, Osteopaths, Herbalists, etc) that already have a solid background knowledge of the basics of nutritional science (similar to our foundation course) and are looking for further knowledge in how to apply nutritional advice through a safe framework of understanding of the human body’s mechanistic systems. Part 2 covers nutritional interventions, food supplements, functional testing and case studies. It is recommended for those who have studied nutrihub’s Advanced Course part 1.
Advanced Course Part 2
£350 to enroll which includes £50 of free nutrition products (subject to successful completion of the course)
What do you study?
Module 5 – Functional Nutrition Programmes: This module extends learning from Advanced course Part 1 about how foods can specifically, synergistically and/or cumulatively affect organs, tissues and systems in the body, from either excess or deficiencies. We explore how specific dietary approaches and nutritional interventions can affect health and disease processes by specifically reviewing some of the popular food programmes including FODMAPs, Intermittent Fasting, anti-inflammatory diets, glycaemic index diets, Mediterranean diet and Time Restricted Feeding. Emphasis will be placed on reviewing the latest research drawn from peer-reviewed journals across many disciplines to provide a practical, science-based, patient-centred approach to managing health and complex disease.
Module 6 – Phytonutrients, Botanicals & Herbs: This module explores the fascinating world of using of specific plant nutrients as synergistic interventions to support health. Vegetarian and vegan diets are reviewed alongside the latest research into specific phytonutrient groups including flavonoids and carotenoids. Emphasis is placed on phytonutrient groups known for roles in disease management, including soya isoflavones and plant sterols role, as well as more specialised extracts sold as food supplements including phytocannabinoids, curcumin, Ashwagandha and aloe vera, which can have unique roles within a functional nutrition approach.
Module 7 – Food Supplements: This module explains and demystifies some commonly used nutritional supplements and their use in nutrition programmes and provides a practical guide to choose the most bioavailable and efficacious forms. Some of the supplements under discussion include gut bacteria, vitamins (including Vitamin D) and minerals (including magnesium), essential fatty acids, as well as more specialised supplements including glucosamine, Saccharomyces boulardii and 5-HTP.
Module 8 – Functional Testing & Case Studies: In this final module you will find out more about the basics around functional testing. Research surrounding these different tests, including hormone panels and digestive function, is included so that you become familiar with the available tools to support the functional medicine approach. Functional nutrition case studies are also presented to consolidate the theoretical information learned from Part 1 and Part 2.