OPTIMAL NUTRITION FOR LONGEVITY & HEALTH
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SUPER FOODS & NUTRITION
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Everyone has a view on what constitutes a superfood, some debate if they even exist. At last, a course that takes you through how we can potentially rate a food to know when it has specific functions for health. Evidence-based study, you'll look in-depth at free radicals, progress onto antioxidants, ratings of foods including ORAC, cover functional foods and their role in global health.
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You will also look at the newest area of food nutrition and epigenetics specifically looking at telomeres and nutrition. Ideal for those working in the nutrition, fitness or weight-loss industries. Ensure that when you work with clients on their eating habits you can assist them to choose the best nutrition for their needs.
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KEY INFORMATION
- Timeless subjects - Flexible and online learning so you can study at your own pace
- Detailed, referenced text, with extensive practical learning actions, no outdated pre-recorded lessons and scripts
- Workbook accompanying text to apply your learning
- Credit to coaching qualification - build your coaching qualification in your timeline
- Assessments are untimed, stress-free and learning focused, not testing
- Certificate available immediately upon completion
- $350 AUD enrolment fee
- 20 hours of study
- Option to credit subject as an elective in multiple coaching programs including the Nutrition, Health, & Wellness Coach Certification Program and can be used as the elective in the Women's Health & Wellness Coaching Program
- 20 Continuing Professional Development Points available for REPS NZ & ATMS members. CLICK HERE for more detail.
COURSE CONTENT
WHAT WILL I LEARN? >>>
How nutrition and our dietary patterns influence our health and wellbeing
In this first section we look at what a good diet is and how we can eat without it being a reductionist attitude to the pleasure of nourishment. We look at the influence of industry and BigFood over our health and global statistics on health and what basic principles we can use to create a healthful diet that is realistic and achievable.
Super foods; What are they and who defines what makes the grade?
Here we begin to understand the criteria for foods and compounds to be considered as 'super foods' and how this is assessed. We examine the rating systems for antioxidant activity to determine which one has the most voracity today. We also consider other aspects around what might make a food a super food including access, ethics, low toxicity and environmental benefits.
Understanding free radicals and their impact on health, wellbeing and aging
In order to have a thorough knowledge of the compounds in food and how they can be used to support our wellbeing we need to also understand the role of the otherside of the story, free radicals. You'll unpack how oxidation occurs and what this means for our bodies right down to our mitochondrial function and the inflammatory process. As you progress you'll explore the world of telomeres and their role in aging, the impact of reactive oxygen species (ROS), reactive nitrogen species (RNS) and the balance of these processes.
A deep dive into the world of antioxidants
Holding a thorough understanding of free radicals you are now able to use this information to dive into antioxidants, endogenous and exogenous. We start out with superoxide dismutase (SOD) and the cytochrome P450s and move onto the dietary antioxidants including vitamin E and C (while we are here we unpack nitrates and nitrites that laden many processed foods), beta carotene and lycopenes (with a special consideration of lung cancer and pro-antixodant activity), the role of antioxidants in fertility and pregnancy, mineral based options such as selenium and then onto amino acid-based antioxidants and enzyme-based options such as Q10 (ubiquinone). Following this we move onto plant compounds including bioflavanoids (pycnogenol, quercetin, green tea extracts), phenols and how they are ranked, and resveratrol.
How can food be rated?
In this section we consider the rating systems of ORAC, looking at processes such as Follin assay to understand how we might rate the antioxidant capacity of the foods we consume and whether this is information that we can apply in a healthful and meaningful way.
The business of function foods
The world of functional foods is big business today with some of the foods making the functional foods list some of the highest grossing foods globally. However, what does this mean for our health and for the quality of foods that are mass produced and sold with healthy looking and sounding packaging and messaging? We'll cover the definition of 'functional foods', what the major functional foods do in terms of our health, and who regulates them and what are the safeguards in place in some regions.
Which foods are super foods?
In this section we start to develop our knowledge of which foods are considered super foods and why, Specifically we look at omega-3 fatty acids and fish oils, prebiotics probiotics and post-biotics in microbiome integrity, fermented foods, what constitutes a real yoghurt, kefir, kimchee, kombucha, miso, and tempeh. No super food exploration would be complete without looking at herbs and spices given so many rank so high in antioxidant capacity, we also look at sprouting and the influence of goitrogens.
New super foods and a look at supplements
We complete the subject with a foray into supplementation pros and cons, and into the lesser known more recent super foods including alma, cacao, maca, moringa and many more. We also begin an initial introduction into Ayurveda to begin to explore the energetic side of food and its role in body, mind and spirit wellbeing.
In this first section we look at what a good diet is and how we can eat without it being a reductionist attitude to the pleasure of nourishment. We look at the influence of industry and BigFood over our health and global statistics on health and what basic principles we can use to create a healthful diet that is realistic and achievable.
Super foods; What are they and who defines what makes the grade?
Here we begin to understand the criteria for foods and compounds to be considered as 'super foods' and how this is assessed. We examine the rating systems for antioxidant activity to determine which one has the most voracity today. We also consider other aspects around what might make a food a super food including access, ethics, low toxicity and environmental benefits.
Understanding free radicals and their impact on health, wellbeing and aging
In order to have a thorough knowledge of the compounds in food and how they can be used to support our wellbeing we need to also understand the role of the otherside of the story, free radicals. You'll unpack how oxidation occurs and what this means for our bodies right down to our mitochondrial function and the inflammatory process. As you progress you'll explore the world of telomeres and their role in aging, the impact of reactive oxygen species (ROS), reactive nitrogen species (RNS) and the balance of these processes.
A deep dive into the world of antioxidants
Holding a thorough understanding of free radicals you are now able to use this information to dive into antioxidants, endogenous and exogenous. We start out with superoxide dismutase (SOD) and the cytochrome P450s and move onto the dietary antioxidants including vitamin E and C (while we are here we unpack nitrates and nitrites that laden many processed foods), beta carotene and lycopenes (with a special consideration of lung cancer and pro-antixodant activity), the role of antioxidants in fertility and pregnancy, mineral based options such as selenium and then onto amino acid-based antioxidants and enzyme-based options such as Q10 (ubiquinone). Following this we move onto plant compounds including bioflavanoids (pycnogenol, quercetin, green tea extracts), phenols and how they are ranked, and resveratrol.
How can food be rated?
In this section we consider the rating systems of ORAC, looking at processes such as Follin assay to understand how we might rate the antioxidant capacity of the foods we consume and whether this is information that we can apply in a healthful and meaningful way.
The business of function foods
The world of functional foods is big business today with some of the foods making the functional foods list some of the highest grossing foods globally. However, what does this mean for our health and for the quality of foods that are mass produced and sold with healthy looking and sounding packaging and messaging? We'll cover the definition of 'functional foods', what the major functional foods do in terms of our health, and who regulates them and what are the safeguards in place in some regions.
Which foods are super foods?
In this section we start to develop our knowledge of which foods are considered super foods and why, Specifically we look at omega-3 fatty acids and fish oils, prebiotics probiotics and post-biotics in microbiome integrity, fermented foods, what constitutes a real yoghurt, kefir, kimchee, kombucha, miso, and tempeh. No super food exploration would be complete without looking at herbs and spices given so many rank so high in antioxidant capacity, we also look at sprouting and the influence of goitrogens.
New super foods and a look at supplements
We complete the subject with a foray into supplementation pros and cons, and into the lesser known more recent super foods including alma, cacao, maca, moringa and many more. We also begin an initial introduction into Ayurveda to begin to explore the energetic side of food and its role in body, mind and spirit wellbeing.
LEARNING OUTCOMES >>>
Students shall by the end of the course be competent in:
- Briefly explaining the relationship between nutrition and health
- Defining the principles of a healthful diet
- Providing a range of criteria that may help define a super food
- Explaining the role of oxygen in oxidative stress, free radicals and aging
- List the two major free radicals
- Name three classes of antioxidants
- Name at least two naturally occurring antioxidants
- List at least two dietary antioxidants
- Name at least three antioxidant food compounds
- Describe a bioflavonoid and give a dietary source
- Name one food rating system
- Define ‘functional foods’
- List at least six foods commonly referred to as superfoods
- Explain the potential benefit of omega-3s and fish oils
- Describe the role of probiotics in health
- Explain the potential benefit of fermented foods in health
- List at least three foods that are less commonly known as superfoods
- Explain the limitations of supplements for health
- Explain why fresh foods are preferential over supplements
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Let food be thy medicine, thy medicine shall
be thy food.
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TESTIMONIALS
Hi Leanne,
I am really enjoying the Super Nutrition course and all the associated information that is available far and wide. Interestingly, I have been a big fan of supplementation as I was under the impression that getting the nutrients from our food was difficult because of various reasons, mainly that if the nutrients aren't in the soil then the plants can't uptake them theory. Well over the course of the last few months, reading various materials (from your course and other sources) I have been questioning all this... The supplements I would buy were all high quality and ethically produced, but I felt that I would have to take so many to get any result. Not to mention the cost. Recently I started taking bone broth again which I make myself, my partner also started taking it after a visit and recommendation from my Chiropractor - he has a few maladies! He is also an athlete so usually the nutritional bank balance is very low! But after taking the broth one cup before bed we are astounded by the results, including breaking PB's on area's he has been cycling and trying to break for years not to mention recovery. All of this has really started me questioning the whole supplementation thing. When I did this "out of the woodwork" came people who are showing us ways to gain higher quality nutrients from our foods. Whilst I continue to take some I have dropped several and hopefully with the right food choices I can drop more. So this is why I am sharing this with you thanks for opening my eyes to so much more.
kind regards,
Michele Hayne
Lifestyle Food & Wellness Coach
PMBI CERTIFIED LEVEL 1 MOUNTAIN BIKE INSTRUCTOR
TURNING POINT COACHING
I am really enjoying the Super Nutrition course and all the associated information that is available far and wide. Interestingly, I have been a big fan of supplementation as I was under the impression that getting the nutrients from our food was difficult because of various reasons, mainly that if the nutrients aren't in the soil then the plants can't uptake them theory. Well over the course of the last few months, reading various materials (from your course and other sources) I have been questioning all this... The supplements I would buy were all high quality and ethically produced, but I felt that I would have to take so many to get any result. Not to mention the cost. Recently I started taking bone broth again which I make myself, my partner also started taking it after a visit and recommendation from my Chiropractor - he has a few maladies! He is also an athlete so usually the nutritional bank balance is very low! But after taking the broth one cup before bed we are astounded by the results, including breaking PB's on area's he has been cycling and trying to break for years not to mention recovery. All of this has really started me questioning the whole supplementation thing. When I did this "out of the woodwork" came people who are showing us ways to gain higher quality nutrients from our foods. Whilst I continue to take some I have dropped several and hopefully with the right food choices I can drop more. So this is why I am sharing this with you thanks for opening my eyes to so much more.
kind regards,
Michele Hayne
Lifestyle Food & Wellness Coach
PMBI CERTIFIED LEVEL 1 MOUNTAIN BIKE INSTRUCTOR
TURNING POINT COACHING
PATHWAYS FROM THIS SUBJECT
Each of the three options below include the Super Foods subject.
You can start with this subject and credit it into any one of the below options,
you can gain multiple qualifications.
Call us today on 02 9400 9759 to get started on your dream career.
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