Scientific Nutrition
Faculty of Natural Health Science
MODULE: Scientific Nutrition
Program delivered by distance learning higher education up to a maximum of 57 credits. This module may be combined or completed with other online university courses from this faculty.
DESCRIPTION:
Through the ages, man has wondered about the connection between food and human health and performance. In scientific nutrition, health and wellness depend upon balancing the foods which supply life's supporting chemicals that our body requires to preserve its biochemical balance. Every disease, symptom, discharge, and pain indicates a chemical imbalance in the body. The realities of nutrition are based on the kind and quantity of nutrients contained in each food and the kind and quantity of nutrients required to carry out the chemical reactions which are necessary for a healthful life.
Courses list (each subject accounts for 3 credits):
1 BIU Earned Credit = 1 USA Semester Credit (15 hours of learning) = 2 ECTS Credit (30 hours of study).
Holistic Nutrition
Diets & Fasting Human Nutrition Food Chemistry Food Processing Digestion & Metabolism Oligotherapy Colon Therapy Proteins & Carbohydrates Lipids & Fats Vitamins & Minerals Maternal & Infant Nutrition Nutrition in Aging Nutritional Anthropology Biochemical Organic Balance Orthomolecular Nutrition Nutritional Assessment Nutritional Intervention Nutrition Therapy
Academic Supervisor: Leonie van Heerden
More information about this supervisor and online university course instructors at BIU Human Network.
This module is applicable to Specialist, Expert, Bachelor's, Master's and Ph.D. (Doctor) Programs. This distance learning degree program is designed at the postgraduate level – Master’s or Doctoral. This module may be easily adapted to complete the Specialist, Expert or Bachelor’s adult degree program requirements. A further option is the enrollment into the online university courses listed in this module.
* University Course (3 credits): Select 1 subject from this module.
* Specialist Diploma (15 credits): First 5 subjects or select 5 subjects from this module.
* Expert Diploma (21 credits): First 7 subjects or select 7 subjects from this module.
* Bachelor's Degree (130 credits): The Admission certificate issued after submission of the application for admission will show the amount of credit transferred and validated from previous education and experience, and the amount of credits required to complete this undergraduate program's major. Additional courses from other modules of this faculty will be assigned in case that the credits displayed on this module are not enough to complete the bachelor's required credits.
* Master's Degree (35 credits): Select from 3 to 9 subjects from this module depending on the amount of credits transferred from previous education and experience. Add 13 credits corresponding to a final project to the selected subjects.
* Ph.D. (Doctor) (45 credits): Select from 3 to 9 subjects from this module depending on the amount of credits transferred from previous education and experience. Add 18 credits corresponding to a final thesis to the selected subjects.
BIU issues an admission certificate after receiving your complete application for admission. This document will show the amount of credits transferred and validated from previous education and experience, and the amount of credits required to complete the degree program's major. BIU can not perform this evaluation without the complete application for admission.
Courses Description (each subject accounts for 3 credits):
Holistic Nutrition
This course explores the role of nutrition for a healthy mind, body and spirit, the role of diet in disease prevention and wellness, the interdependence between eating choices and environmental sustainability, and the principles and practical uses of various alternative nutritional approaches. It also explains how to differentiate whole food supplements versus synthetic supplements.
Instructor: Leonie van Heerden
Diets & Fasting
This course provides an analysis and evaluation of various dietary regimes focusing on nutritional, spiritual and social belief systems concerning food: Vegetarianism, macrobiotics, raw food, food combining, and hereditary predisposition. It explains the benefits of fasting and different approaches to tissue cleansing and detoxification. It finally considers mental, emotional, physical and spiritual issues concerning diets and fasting.
Instructor: Leonie van Heerden
Human Nutrition
This course examines the properties, functions, requirements, interrelationships and metabolism of nutrients, and the nutritional needs throughout stages of the life cycle including pregnancy and lactation, infancy, adolescence and aging. It deals with socioeconomic, cultural and psychological influences of food, nutrition behavior, food safety, biotechnology.
Instructor: Stefan Batran
Food Chemistry
This course explains the relationship of composition and properties of food and the chemical and physical changes food undergoes during processing, storage and utilization. It examines physical and chemical methods for analyzing foods, and uses common foods to expose the complex relationships between food molecules and the physical structure of foods.
Instructor: Stefan Batran
Food Processing
This course studies the preservation of food including cooling, freezing, heating, dehydrating, concentrating, irradiating, fermenting and use of chemicals. It presents new developments in food preservation, and explains the molecular structure of the major food components and how they are altered by processing and preservation.
Instructor: Stefan Batran
Digestion & Metabolism
This course deals with the digestion, absorption and metabolism of nutrients in the human body and the role of vitamins, minerals and enzymes in these processes. It covers the essential micronutrients in human metabolism and the effects of these substances on the cell and tissues to restore the biochemical balance from which health and well-being spring.
Instructor: Daniel Scott Janik
Oligotherapy
This course explains how to administer precise amounts of oligo elements to treat different health disorders. Oligotherapy works upon the cell's enzymes by introducing precise low level amounts of specific trace elements which serve to detoxify and reactivate blocked healthy enzyme processes. These elements restore the normal functioning capacity of the cell and enables the body to utilize essential vitamins, minerals and other nutrients to obtain the right healing process.
Instructor: Stefan Batran
Colon Therapy
This course presents the significance of colon hygiene in health recovery and organic aspects such as absorption and assimilation of nutrients, cleansing procedures and detoxification, colon hydrotherapy, parasites and other related pathological disorders. It details the therapeutic programs designed to enhance or alleviate these situations.
Instructor: Leonie van Heerden
Proteins & Carbohydrates
This course deals with the metabolic and physiologic concepts related to proteins and carbohydrates, their function and structure. It considers proteins and carbohydrates composition of food products, requirements through the life cycle, quality of protein, protein deficiency, carbohydrates physiological importance, low carbohydrate diets, glycemic response to foods, and inborn errors in carbohydrate and protein metabolism.
Instructor: Stefan Batran
Lipids & Fats
This course deals with the lipid components of human fluids and tissues, lipid metabolism and physiological functions, and the effect of lipids. It examines the changes occurred on the lipids components and metabolism with various types of disease states and the means of modification of these changes through the appropriate nutrition.
Instructor: Stefan Batran
Vitamins & Minerals
This course examines biologically essential minerals and vitamins and their absorption, transport, function, storage, excretion, imbalance, deficiency and toxicity. It considers the dietary sources and role of minerals and vitamins in health, and the role of modern food technology on the availability of these nutrients in our food supply.
Instructor: Stefan Batran
Maternal & Infant Nutrition
This course considers the influence of maternal and infant nutrition on the health of populations, and the nutrition-related physiological, psychological, and social factors in pregnancy, lactation, and infancy. It provides recommendations to maternal and infant nutrition, and interventions formulas for high-risk populations and individuals.
Instructor: Leonie van Heerden
Nutrition in Aging
This course examines the interactions of nourishment with behavior, growth, and development of human populations and individuals, from infancy through the middle and later years. It considers the physiological, psychological, social, cultural, and economic factors affecting nutrition in aging, and the evaluation problems and strategies for health interventions.
Instructor: Leonie van Heerden
Nutritional Anthropology
This course examines the interrelationships between biomedical, sociocultural, and ecological factors and their influence on the ability of humans to respond to variability in nutritional resources. It covers diet and human evolution, nutrition-related influences on human growth, development, and disease resistance, and current research on nutrient and gene interactions.
Instructor: Daniel Scott Janik
Biochemical Organic Balance
Every disease, symptom, discharge, and pain indicates a chemical imbalance in the body. A body that is chemically well-balanced will normalize itself. This course focuses on the chemical elements, their structure and their application, including vitamins, enzymes, proteins, starches, prostaglandins, and minerals found in foods in order to understand the biochemical organic balance from which health and well-being spring.
Instructor: Daniel Scott Janik
Orthomolecular Nutrition
This course presents an analysis of disease etiology (causation) from the perspective of the nutrition of the cell and tissues and details the organic deficiencies and malnutrition caused by the typical modern diet which imbalances our biochemistry. It explains how to recognize these deficiency signs and symptoms and identify good nutritional sources and available forms of dietary supplements for good health.
Instructor: Leonie van Heerden
Nutritional Assessment
This course reviews the dietary, clinical, and biochemical components in the assessment of the nutritional status of individuals and groups. It deals with the interrelationships of the nutrients and the effects of varying levels of nutrient intake and provides protocols for all situations, including clinical definitions, causative/ contributory factors, protective factors, assessments, and therapy for each condition.
Instructor: Leonie van Heerden
Nutritional Intervention
This course presents the nutritional therapeutic applications in the prevention and treatment of common diseases and disorders. It describes therapeutic diets, dietary manipulation and supplements to help restoring the normal physiological function and structural integrity of the body and its organs by providing its natural components. It explains strategies, counseling skills, and diet modifications to prevent and manage disease.
Instructor: Leonie van Heerden
Nutrition Therapy
This course presents the nutritional intervention strategies, counseling skills, and diet modifications that pertain to disease prevention and treatment of common diseases and disorders. It explains the normal nutrition needs of individuals at various age levels, the assessment of nutritional status, the nutritional values of foods and the appropriate dietary modifications to achieve the healing and clinical effect required by an effective nutrition therapy.
Instructor: Leonie van Heerden
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Professionally recognized and validated degrees.
Accredited (Non USA CHEA). International legalization available.
