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Here’s What You’ll Learn in Our Courses

FN 001 Nutrition And Health: The Fundamentals

Nutrition and Health: The Fundamentals changes the lens for how the world of health and healing is viewed. It sets the stage for the examination of nature’s power within the holistic paradigm. It is IHN’s foundational course, providing students with an understanding of “food as information” and orthomolecular concepts in the prevention of disease and the acquisition of optimal health. Fundamentals offers students a framework for the study of micronutrients (vitamins and minerals), energy-yielding nutrients (carbohydrates, lipids, and proteins), metabolism, digestion, absorption, and energy balance. The syllabus provides an in-depth analysis of their functions, classification and dietary requirements within an evidence-based model. This course teaches the mechanics and principles of essential nutrients for restoring the body’s ability to heal.

Learning Outcomes
• Assess the relationship between soil, cell, environment and human health
• Identify the structure and function of the GI tract, common digestive disorders, and links to major fatal diseases that are restored through the gut
• Explain functions of macronutrients and micronutrients, their requirements, sources, reasons for deficiencies, and use in disease prevention
• Understand the importance of water, antioxidants and detoxification
• The knowledge of how isolated nutrient interventions work against acute and chronic health condition
Nutrition and Health: The Fundamentals is a foundational axis course that lays the groundwork of knowing how to determine root cause—a key tenant of functional nutrition. This course stresses the importance of knowing “by which mechanism” essential nutrients orchestrate ideal physiological functions and optimal health.

AMB 02 Ayurveda: Mind/Body Healing

Unique to IHN, Ayurveda is the science by which life in its totality is understood – the traditional natural medicine of India, dating back over five thousand years as it describes the diet, medicines, and behaviors that are beneficial or harmful for life and consciousness. It classifies all the factors of our lives in an organic energetic language that reflects the entire living biosphere around us. According to this philosophy, there are three primary life forces, called doshas, in the body – Vata, Pitta, and Kapha, which are the manifestations of the Great Elements of air, fire, and water. When out of balance, they are the causative factors in the diseased process. If we eat and behave in ways that support both our constitution and our environment, we are likely to stay clean, clear, and healthy. Students will be taught and evaluated on constitutional balance through an in-depth assessment of body systems and dietary recommendations according to dosha (physical) and gunas (spiritual).

Learning Outcomes:

  • Develop customized protocols using Ayurvedic assessment tools such as tongue analysis, tonification, purification, and detoxification
  • Explain the classifications of disease (innate, exogenous, and psychic) that arise when the body is not in balance
  • Describe how each of the six tastes of sweet, sour, salty, pungent, bitter, and astringent are manifestations of 2 of the 5 elements – earth, air, water, fire, and ether – and have a symbiotic relationship with the foods we eat
  • Learn to properties of healing Ayurvedic herbs such as Triphala, Aloe Gel, and Trikatu
  • Assess how the accumulation of Ama when there is a disruption in the metabolic force of Agni

Ayurveda teaches students how to embody the Ayurvedic lifestyle through the daily incorporation of meditation, yoga, and breathwork. Practitioners recommend general dietary plans to rebalance constitution based on dosha type and specific detoxification diets such as Palliation Therapy and Pancha Karma which stabilize digestion through deep tissue cleansings.

NE 009 Nutrition And The Environment

The teachings in IHN’s Nutrition and the Environment is based on the underlying philosophy that promoting the health of ecosystems benefits human health. This course establishes the importance of recognizing the interdependency between all living organisms and the need to pursue sustainability, and seek environmental justice. Students will examine the soil food web, food insecurity, pesticides and synthetic fertilizers, sustainable food production, and how to advocate for local and global food security. Students will gain an understanding of climate change, air pollution, and toxic materials in everyday consumer items and gain practical knowledge for limiting exposure.

This course includes a hands-on component by visiting an organic farm to gain direct experience of local and sustainable food production.

Learning Outcomes

  • Understand the impacts of large-scale agriculture and processing methods on human health and the environment, including biodiversity impacts, carbon footprints, and soil depletion.
  • Understand the broad mechanisms and health impacts of climate change and the impacts of food production on climate change.
  • Knowledge of the prevalence and health impacts of heavy metals contaminants found in foods, harmful food additives, and leaching from food packaging.
  • Understanding of the health impacts of ambient and household air pollution and how to reduce exposure and improve household air quality.
  • Explain common toxic materials found in consumer items, clothing, cleaning products, and cosmetics, and how to choose better alternatives
  • Explain how the seven channels of elimination (colon, lungs, liver, kidneys, blood, lymphatic system, and skin) eliminate wastes, both nutritional and environmental, from the body.
  • Practical knowledge and resources for selecting safer and more sustainable foods, consumer items, and household products

Nutrition and The Environment offers students knowledge of sustainable methods of food production including organic and biodynamic food production/certification as well as understanding of issues surrounding food insecurity, including how to reduce food waste and support local and national initiatives to promote food justice. This course is a deep dive in describing how the impact of environmental pollution, societal inequities, poor nutrition, electromagnetic fields, and stress that contributes to the Barrel Effect. This course focuses on how human health and the health of our food and environment are inextricably linked.

BC 001 Biological Chemistry

Biological Chemistry is an introduction to the nature of the atomic structure, qualitative chemical reactions, and how they originate in our environment and other living organisms. This course provides foundational knowledge of chemical symbols and the periodic table of elements. Topics covered include nomenclature, isomerism, main functional groups, properties, and characteristics of organic compounds including an introduction to the physical, structural, and biological properties of carbohydrates, proteins, lipids, and nucleic acids. Students are taught and evaluated on biological structures and chemical compounds.

Learning Outcomes:

  • Describe the forces that hold atoms and molecules together
  • Write formulas and structures for inorganic and organic compounds
  • Identify functional groups and associated compounds
  • Explain the levels of protein structure and the biological roles of protein
  • Describe the chromosome structure, numbers, and inheritance patterns

Biological Chemistry is the foundation of nutritional sciences as it explains the symbiotic connection between micro and macronutrients and how they ultimately affect each person’s individual needs for optimal health.

HAP 01 Human Anatomy And Physiology

Human Anatomy & Physiology begins with the structure and function of the cell and continues with the organization of the human body from the submicroscopic to the macroscopic. It begins with the incredible arrangement of chemicals and cells to form tissues, organs, and organ systems. To address chronic diseases and conditions, credible practitioners are required to be knowledgeable in the identification and processes of body systems. Specific topics covered will be transport methods, the lymphatic system, the gastrointestinal tract, the endocrine system, and the reproductive system. The symbiosis of physiology will be explored with a focus on integrative and homeostatic control mechanisms. Concepts are foundational in becoming scientifically literate when reading and assessing health information. Students are taught and evaluated on anatomical systems such as: skeletal, muscular, nervous, endocrine, cardiovascular, respiratory, digestive, urinary, and reproductive.

Learning Outcomes:

• Ability to detail the composition and function of the cell and its organelles
• Confidence to identify and explain the four types of body tissues
• Explain the components of body systems and their structure, control, and characteristics
• Describe the significance of homeostasis in application to nutrition sciences through the management of the nervous and endocrine systems.
• Understand blood composition and hemostasis

Human Anatomy & Physiology elucidates the organizational composition of body systems through an in-depth analysis of the mechanisms of biological pathways. Thorough knowledge of anatomy and physiology establishes the authority of practitioners to prepare protocols that specifically address organic equilibrium.

BM 002 Body Metabolism

Body Metabolism is intimately linked to the nutritional sciences. The goal of this course is to give students an understanding of what the body does with the food we consume. This course begins with a detailed study of enzymes including the centrality of vitamins and minerals. This course examines the metabolic reactions used to obtain energy from carbohydrates, proteins, and lipids and reactions used to excrete wastes such as urea and uric acid. Cellular respiration including the citric acid cycle is thoroughly taught. This course provides detailed knowledge of factors regulating blood sugar including the key metabolic hormones insulin and glucagon and the metabolic pathway of gluconeogenesis. Other topics include digestive hormones, production of lactic acid, lipid carriers, and the effects of low carbohydrate diets on ketosis, and more. Students are taught and evaluated on biological and metabolic pathways.

Learning Outcomes

• Describe the significance of vitamins and minerals for enzyme function and the factors inhibiting enzyme activity
• Discuss the stages of cellular respiration and explain how the electron transport chain works
• Explain digestion, absorption and metabolism of carbohydrates, proteins, lipids and nucleic acids
• Detail the structure of the liver and its significance in Phase I and Phase II of detoxification

Body Metabolism equips students with a key insight into the biological mechanics of metabolism with special attention to describing how the liver is the detoxification centre of the body. This course provides key insight into the biological processes of digesting and metabolizing proteins, carbohydrates, and lipids.

CD 011 Comparative Diets

Comparative Diets provides a critical assessment of the many therapeutic benefits and limitations of several alternative diet approaches, including low-carb diets, high-protein diets (Paleo Diet, Dr. Atkins, Keto, Carnivore), Plant-based approaches (Vegetarian, Vegan, Fruitarian, Raw Food, Rainbow), Longevity and Cultural diets (Okinawa, Mediterranean, Macrobiotic, Fasting), Condition-based diets (Glycemic Index, Intermittent Fasting, Food Combining, Low-FODMAP-Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols, GAPS-Gut and Psychology Syndrome, AIP-Autoimmune Protocol). This course will also address, in detail, the main detoxification diets from caffeine, alcohol, and nicotine. Students are taught and evaluated on succinctly identifying dietary imbalances as well as analyzing micronutrient propositions to design custom health-promoting diets and lifestyle programs.

Learning Outcomes:

• Explore kinetics of living systems, the law of opposites and the effects on the body and feelings of certain foods, the meaning of cravings
• Distinguish the models of food dynamics including expansive/contracting and acid/alkaline food products
• Describe how holistic individuality, metabolic typing, and the blood type diet are rooted in personalized biochemistry
• Explain the benefits of cold-pressed juice to address both acute and chronic health conditions and increase vitality
• Develop insights into the fundamental knowledge of mechanistic principles and complementary effects of several alternative diet regimens on health

Comparative Diets informs future practitioners to recommend specific dietary protocols that are determined by biochemical individuality. To promote optimal health, this course instructs practitioners to safely and effectively recommend nourishing and cleansing diets.

NLS 010 Nutrition Through The Life Span

Nutrition Through the Lifespan addresses macro and micronutrient needs based on the lifespan model. A healthy nutritional status is vital throughout every stage, supporting pregnancy outcomes, growth, and aging. This comprehensive course begins with the foundations of essential nutrients for fertility and pregnancy; pediatrics including lactation with particular attention to infant feeding in the first year; navigating childhood nutritional demands; to adolescence including allergies and disorders as they relate to the repercussions of nutritional deficiencies. Early adulthood, midlife and mature adulthood for women’s and men’s health is explored, adding lifestyle and environmental factors that contribute to optimal health at each life stage. Support for nutritional challenges faced in geriatric nutrition round out the program. This course introduces students to the etiology and symptoms of common health conditions that are a key determinant of nutritional status. Evaluations through tests and case studies examine individualized dietary requirements, giving students the insight and ability to design optimal nutrition, supplement and lifestyle guidance for clients throughout their stages of life.

Learning Objectives:
• To understand nutritional choices impact overall health and vitality, for all age groups and their related conditions
• Students will develop protocols that include dietary, detox, supplementation and lifestyle recommendations at all stages
• To gain an understanding of the significant nutritional needs for optimal pregnancy, growth, and development
• To analyze and address contributing factors in the elimination of food allergies and intolerances, particularly for children

• Address the imperative nature of optimal digestive health, at all stages

Nutrition Through the Lifespan contributes to keen insights into the lifespan model to address conditions and imbalances. Using a case study approach, this course is highly applicable, giving students the opportunity to research and develop key protocols for diverse age ranges.

NS 003 Nutritional Symptomatology Part I

Nutritional Symptomatology Part 1 introduces students to the foundations of clinical nutrition by interpreting physiological symptoms and their relationships to nutritional deficiencies, excesses and toxicities. This course introduces the interrelationships of nutrients and the critical role they play in determining optimal health. Students will develop foundational, as well as condition specific, protocols to restore the body’s balance. This course trains students to understand how physiological symptoms reflect and determine an individual’s nutritional status. Concepts taught include the essential principles of biochemical individuality through i.e. genetics, environment, microbiome, to see each client, and themselves, as truly unique. Students are taught to produce, and are evaluated on, the completion of clinical case study sets.

Learning Outcomes:

• Gain insight into physiological symptoms associated with nutrient deficiency
• Develop professional food, supplement, lifestyle and detox protocols as they relate to specific clinical symptoms
• Learn detailed explanations of underlying causes of disease and their relationship to food from a cellular to systems perspective
• Understand how to develop comprehensive strategies with a focus on natural remedies for resolving common and complex issues

Nutritional Symptomatology Part 1 explores the process of holding consultations using a variety of practitioner-level assessment tools to move clients towards favourable outcomes. Students learn the critical role that biochemical individuality plays in determining results-based personalized nutrition.

PHC 005 Preventive Health Care
Preventive Health Care emphasizes the significant factor of nutrition in the prevention of disease states. This course explores how proper nutrition can protect against or reverse many ailments including stress, inflammation, immune deficiencies, compromised brain health, inflammatory bowel disease, obesity, asthma, multiple sclerosis, diabetes, atherosclerosis, high blood pressure, arthritis, and cancer. Students will be exposed to current research developments and trends on phytochemicals, antioxidants, and nutraceuticals. Special attention in this course is given to the management of diseases of the cardiovascular system. This course instructs students to become familiar in detail with natural health strategies, dietary modifications, and supplement protocols to treat, prevent and reverse degenerative conditions. Students are taught and evaluated on specific dietary and lifestyle protocols in the prevention of disease.

Learning Outcomes:

• Understand the holistic viewpoint on the etiology of degenerative disease
• Develop protocols for specific health conditions through the use of nutrition, lifestyle changes, therapeutic modalities, and nutraceuticals
• Gain insight into the importance of why managing stress is critical for lowering the risk of disease and creating resilience
• Exposure to evidence-based nutrition research to demonstrate preventive strategies in acute and chronic health conditions

Preventive Health Care instructs future practitioners to recommend highly customized client protocols for a broad range of health conditions through the use of natural nutrition, lifestyle, holistic therapies, and supplementation. This course highlights the centrality of digestive health in the management of stress.

NR 006 Advanced Nutrition Research

Advanced Nutrition Research introduces students to develop critical thinking skills to enhance their research into health and wellness trends through evidence-based scientific data. Students first learn the fundamentals of research in the context of nutrition and health, encompassing common terms and concepts, types of studies, ethical considerations, methodology, reliability, and validity of research designs. Students explore published research and its applications in depth, bridging the gap between nutrition and treatments correlated with prevention and wellness. Students will be encouraged to critically analyze research literature in this field.

Learning Outcomes

• Analyze popular news reports and stories, as well as academic and peer-reviewed research to deduce reliability
• Assess strengths and weaknesses of articles, including research trial designs
• Identify basic types of fallacious arguments and reasoning in logical fallacies
• Interpret statistical information commonly found in research studies, such as standard deviation, confidence intervals, statistical significances
• Discuss relevant topics as they pertain to research and studies’ reliability, risks, and limitations

Advanced Nutrition Research contributes to the necessary evaluation when developing client protocols, professional writing, program development, or clinical discussion with colleagues. The course shares ways to interpret, critique, as well as to present research concepts and evidence-based information to the general public.

HFP 04 Holistic Food Preparation

Holistic Food Preparation introduces students to the art and science of cooking, bringing the hallmark of optimal health and nourishment to the table. The holistic kitchen is a unique laboratory where pure, natural, and whole ingredients are transformed into vibrant, nutrient-dense, and delicious dishes. There is a focus on the importance of food quality (organics), food ethics, seasonality, locality, as well as traditional methods of preparation that emphasize digestion. While a variety of theories and approaches are taught, students should expect to have a lot of fun! This course provides hands-on experience in food preparation and eating, with the intention of health and healing. It includes invigorating power drinks, deeply-nourishing soups, nutritive one-pot dishes, and clean energy snacks that include a new dimension in culinary theories through the fascinating principles of Ayurveda. Emphasis is placed on the proper preparation of grains, seeds and legumes through milling, soaking, sprouting, and fermentation. Students are taught how to choose high-quality oils and fats with beneficial properties, and which preserve and enhance the nutritional value of other foods. Raw foods, fermented condiments and vegetables, along with other high enzyme preparations will be explored. All cooking classes are vegetarian. Students will be taught and evaluated on plant-based recipe creation, individual presentation of a select recipe, and essential skills to ensure a mastery of safe handling of specialized kitchen tools, equipment, knife skills, and minimizing food waste.
Learning Outcomes:
• How to make a suite of aromatic, flavourful, nutritious, healing, and “yummy” holistic cuisine!
• How properly made foods “replace, reinoculate, and repair” in aid of various conditions, with a focus on maximum absorbability.
• Why eating food as close to its natural state as possible makes the difference between optimal health and disease.
• The ability to curate well-produced meal plans and recipes for clients with diverse needs, including food sensitivities, health conditions, cultural and personal preferences.
• The confident and enthusiastic use of novel combinations and properties of herbs, spices, grains and seaweeds.
• Perform basic operations in the kitchen, including time management for complex recipes.
• To develop both simple and complex recipes with the intent to impact health, happiness and longevity.
• Ability to make informed choices about fats sources as well as dried legumes and grains, vegetables, fruits, herbaceous plants, and their collective impact on health.
Holistic Food Preparation provides students with the age-old traditions and contemporary concepts and skills necessary to plan and craft therapeutic menus and recipes as part of their professional protocol development with clients. Experiential in nature, this course will transcend a student’s current views on what they think it means to make “good food,” and embrace the depth in holistic cooking that contributes to whole health and vitality.

All cooking classes are vegetarian.

NS 003 Nutritional Symptomatology Part 2

Nutritional Symptomatology Part 2 is an advanced course that builds on the foundational knowledge gained in Nutritional Symptomatology Part 1. This course provides students with a thorough knowledge of the underlying causes of disease and methods to prevent and address them. Practical assessment tools such as the Nutribody Questionnaire, complete Lifestyle and Health History Assessment Forms (i.e. diet, supplementation, medications, activity levels, habits, work, sleep, stress, mindset), pH Testing, Basal Temperature Tests and Hormonal Testing are discussed in their application to clinical nutrition. This course covers complicated symptomatology that informs the development of supplementation, diet, and lifestyle protocols for more complex conditions, including digestive challenges like leaky gut, dysbiosis, and inflammatory bowel states, endocrine dysfunctions with focus on estrogen dominance, adrenals and thyroid, liver and kidney detoxification/support as well as immune system issues, including autoimmune diseases and cancer. Students are taught and evaluated on the design of intricate clinical protocols addressing chronic health conditions.

Learning Outcomes

• Research and prepare specific strategic plans targeted to resolve chronic conditions to restore homeostasis from a diseased to a healthy state
• How to put together all the pieces of your client’s puzzle through what they write on forms and what shows from assessments. Learn to tune in to the complete picture and connecting the dots. Build skills in increasing compliance.
• Why opening the doors to the channels of elimination (kidneys, bowel, skin, lungs, liver, and lymphatic) is a crucial first step in healing
• Furthering the knowledge on optimizing digestion and clearing waste through the pathways of elimination
• Implementation of the five steps to heal the gut concept of, “remove, replace, reinoculated, repair and rebalance”, through the use of customized supplementation (micronutrients, herbals, phytochemicals, homeopathy), lifestyle, environment, and diet
• How to asses hormonal imbalances and best approach to overcome various conditions linked to hormone dysregulation and autoimmune diseases
• Become comfortable with addressing various cancer scenarios, where a supportive or integrative approach may be quite beneficial to the client
• How to develop a multifaceted strategy to resolve many common and complex client cases

• When to propose other healing modalities, such as (but not limited to) colon hydrotherapy, coffee enemas, lymphatic massages, CBT, somatic therapy, reflexology, acupuncture, breathwork, and stress reduction modalities that may be helpful for clients

Nutritional Symptomatology Part 2 strengthens protocols developed by practitioners who are trained in advanced clinical assessment tools. This course highlights the necessity for critical thinking and evidence-based research in application to chronic health concerns.

NP 07 Nutritional Pathology
Nutritional Pathology provides a thorough understanding of the study of the traits, causes, and effects of disease, as seen in the structure and workings of the human body. This course focuses on several body systems, including the etiology of various disease states and the effective recognition of the various nutritional factors involved with the disease process. To do so, students will be taught basic clinical biomarkers of various organ functions. Being closely related to human anatomy and physiology, this course instructs students on pathology and symptomatology of various conditions. Topics that will be covered include the gastrointestinal, hematology, urinary, endocrine, cardiovascular, musculoskeletal, immune, and nervous systems. This course teaches proper terminology involved in identifying various disease conditions. Students will be taught and evaluated on their knowledge of the etiology of diseases in systems as well as advanced clinical research into specific chronic health conditions.

Learning Outcomes 

  • Define disease and disease-related terms including the chief causes of disease
  • Define and discuss manifestations of disease of the discussed organ systems
  • Demonstrate understanding of the nutritional connection in maintaining homeostasis
  • Incorporate information provided by various testing/evaluation methods to plan nutritional supplementation and dietary therapies.

Nutritional Pathology provides evidence-based and scientific approaches to clinical nutrition. To develop strong protocols, practitioners will take into account acute and chronic diseases including nutritional, dietary, environmental, psychosomatic factors, and specific causes such as infections.

HM 008 Herbal Medicine

Herbal Medicine introduces students to the healing, detoxifying and rejuvenating effects of medicinal herbs. Emphasis is placed on herbal terminology, levels of application from “simpling” to adding complexity using medium potency and harmonizing herbs and specific applications, including remedies for stress, tissue tonification, detoxification and deep immune support. The course explores each anatomical body system, along with the common conditions of each, so that students are able to identify the corresponding herbs and their actions to offer single or multiple herbal recommendations. Herbal Medicine will instruct students on specific herbal combinations to promote optimal health, with special attention to their application in managing both acute and long-term imbalances. Students are trained and evaluated on proper herbal names, herbal recommendations in example case scenarios and building protocols through multiple herbal combinations. Herbal Medicine also offers experiential learning through a guided herb walk where students are exposed to recognizing multi-functional medicinal wild herbs and plants in their local environment.

Learning Outcomes:
• Understanding the holistic approach to promoting wellness with nature’s medicines, both the healing plants which grow around us and effective imported herbs
• Exploration of the therapeutic actions of herbal medicines in the human body
• Awareness of proper harvesting, wildcrafting, drying and storage techniques for herbs and the many methods and uses including infusions, decoctions, inhalations, capsules, tinctures, salves, ointments and teas
• Ability to create herbal formulas with specific dosage recommendations for common conditions both internal and topical
• Evaluation of formulas and effectiveness of herbal remedies that are available commercially
• Understanding the application and the associated protocols of herbal treatment for both chronic and acute conditions

Herbal Medicine instructs future practitioners in the proper use of herbal nutraceuticals as valuable complements to nutritional and lifestyle protocols. This course strikes the difference between isolated, active ingredient medicine to the complex, synergistic effect of whole plant medicine as part of a holistic approach to health and healing.

POD 012 The Psychology of Disease
This course offers a comprehensive guide to energy and its pathways throughout the body. It discusses “thought” and “emotion” and their relationship to energy and to disease. It challenges the student to explore the thought patterns that may be inhibiting their own health & balance and their ability to succeed at goals.

PSD 01 Professional Skills Development
This course will exemplify the effective use of communication vehicles in professional practice. Combining motivation and communication theory with an audience-centered approach, students will learn to master skills in oral and written professional communication activities.

FSN 013 Fitness and Sports Nutrition

Fitness and Sports Nutrition is the practical application of Body Metabolism. This course focuses on methods where nutrition maximizes muscle strength, endurance, and flexibility through building muscle and reducing fat. Techniques for guiding athletes in proper nutrition, and healthy eating patterns, are taught as well as effective methods to decrease fatigue, prevent dehydration and sports-related injuries due to insufficient nutrient levels. Students are taught leading and diverse methods and techniques in optimizing sports performance based on specific macronutrient and micronutrient needs for high intensity and long duration exercise. Students are evaluated through a research-based case study and learn how to implement nutritional timing methods to maximize the client’s ability to condition for, perform and recover, for continued self-improvement to live an active lifestyle.

Learning Outcomes:

• Calculate energy requirements as it pertains to exercise and body composition
• To recognize and critically analyze the safety and efficacy of the physiological effects of sports supplements
• To understand how anabolic steroids work and their detrimental effects on health
• Gain insight into macronutrient, micronutrient, antioxidant and energy metabolism during exercise
• Understand how stress levels, sleep, mental and emotional wellness contribute to maximizing performance

Fitness and Sports Nutrition provides practitioners key insights into nutrient metabolism and absorption to elevate training and sports performance. This course teaches students to develop nutrition protocols as fuel for vigorous activity levels with thorough integration of physiology, biochemistry, anatomy, energy balance, and caloric calculations.

PP 001 Professional Practice
This course is designed to provide the tools and skills necessary to succeed in professional practice. Practicing in health service, community, business and educational settings will be thoroughly covered. Topics include legal framework, marketing techniques, defining goals, consulting skills, time management, client relationships, building rapport, professionalism and a recap on effective communication skills.

PP 002 Professional Co-Op Placement
A 140 hour co-operative placement is part of the diploma program. Students are placed in settings where they have a keen interest. Settings include, but are not limited to, holistic nutrition clinics, chiropractic offices, spas & other fitness organizations, health food stores, homeopathic/naturopathic clinics and senior facilities involving individual and group therapy. The Co-operative placement allows students to build confidence and become familiar with a clinical/practice setting in the alternative health field. The placement is at the end of the final semester of the program.

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For immediate questions, call 1-800-939-9776