Nutrition Consultant (NC)
Curriculum

NC 1- WHOLE FOODS NUTRITION
The concept of Whole Foods is central to Hawthorn's program of studies. Whole Foods Nutrition explores the value and necessity of quality whole food and its relationship to health and wellness. Current research demonstrating the health risks of the Standard American Diet (SAD) is presented. A variety of promoted dietary programs including the USDA food pyramid, the Atkins high protein diet, Dean Ornish's high complex carbohydrates diet, John Robbins' vegetarian diet and Ann Wigmore's raw foods approach are critiqued. The concept of biochemical individuality, benefits of fresh, whole, plant-based foods, and a chemical-free, transitional diet as well as lifestyle improvements options are explored. (3 Credits)

NC 2- RESEARCH SKILLS: HUNTING AND GATHERING
This course demonstrates the importance of remaining abreast of recently published research findings in the continuously evolving field of nutrition. Students use a critical thinking process to understand and evaluate research studies, discern the quality, accuracy, and validity of published materials as well as the advantages and limitations of experimental designs and outcomes. The elements of drafting a research report, including proper structure and formatting for text, citations, and bibliography, are presented. The art of oral presentations is also explored. Students are introduced to valuable Internet sites, public and medical library systems, as well as clinical nutrition and medical journals. (3 Credits)

NC 3- DIGESTIVE PHYSIOLOGY AND ANATOMY: BEFORE AND AFTER YOU SWALLOW
This course discusses the specific organs, glands, chemical messengers, and digestive secretions involved in the process of digestion, absorption, and metabolism. Students travel through the exotic terrain of the alimentary canal from the mouth to the large intestine, learning the intricate mechanics involved in converting food to energy. Specific food, herbs, lifestyle factors, and supplements that enhance digestion and utilization of food are presented. Common health conditions related to poor function of the digestive system are reviewed. The application of holistic nutritional tools are introduced and practiced. (3 Credits)

NC 4- MACRONUTRIENTS: LIFE'S ENERGY SOURCES
Macronutrients discusses carbohydrates, proteins and fats, the components of whole foods that provide calories for human energy. A description of the biochemical nature and classifications for each macronutrient is presented. Complex vs. refined carbohydrates and their effects on metabolism, particularly on blood sugar regulation, will be emphasized. Special attention is given to the remarkable health value of essential fatty acids as well as the therapeutic use of amino acids in nutrition therapy. Students learn how to determine the individual dietary macronutrient requirements of each client. (3 Credits)

NC 5- MICRONUTRIENTS: SUBTLE REGULATORS
Micronutrients presents the nutritional value of vitamins, minerals, and phytonutrients and their fundamental impact on growth, metabolism, cellular integrity, and repair. Food sources of these essential regulators are identified. How they are metabolized, absorbed, transported, and stored in the body is discussed. Students learn each nutrient's function, mechanism of action, and the intricate interaction with other nutrients. Deficiency and excess nutrient symptomology is explored. Dietary reference intakes and Recommended Dietary Allowances vs. Optimal Daily Recommendations are discussed. Nutrient supplementation is reviewed, including the impact of the manufacturing process on product quality. Superior over-the-counter brands are presented and students are introduced to worthy companies selling professional product lines. (3 Credits)

NC 6- DIET EVALUATION AND PLANNING: YOU ARE WHAT YOU EAT
This course provides information and tools which can assist in determining an individual's nutrient needs, and in evaluating the nutritional value of a particular diet. Students learn to use food/nutrient tables and computer software to analyze diets and calculate total caloric intake as well as individual macronutrient and micronutrient breakdown of a diet record. Emphasis is placed on distinguishing high quality, nutrient dense foods that support health from poor quality, nutrient depleted “foodstuffs” that contribute to poor health and disease patterns. Appropriate dietary methods which support a client's health concerns and goals are reviewed. The process of transitioning individuals toward an optimal diet is taught and practiced. Health hazards, such as stress, toxins, trauma, malnutrition, and addictive coping that contribute to illness and premature aging are explored with suggestions for guiding individuals toward a path to wholeness and well-being. (3 Credits)

NC 7- STRUCTURING THE HOLISTIC CLIENT INTERVIEW: TALKING AND TENDING
This course presents tools and skills needed to build relationship, understanding, and trust between practitioner and client. Students receive instruction on the art of listening, building rapport, and giving positive feedback and direction. They learn how to gather important information from, and evaluate information about a client. Specific client intake forms and questionnaires, which enable a practitioner to explore patterns contributing to an individual's current health concerns, are introduced. Counseling skills and the structure and development of a client's healing program are practiced. (3 Credits)

NC 8- LIFE STAGES AND CLINICAL NUTRITION: AROUND LIFE'S CYCLE
This course focuses on the nutrient requirements for sustained good health in each stage of human growth and development. The most common health conditions associated with each life stage are discussed. Nutritional tools used to assess health status and specific protocols to support health recovery and maintenance are introduced. Students review case studies and assessments. An opportunity to practice the intake, planning, and educational phases of nutritional consultation is provided. Students develop an individualized, nutritional healing protocol. (3 Credits)

MIDTERM EXERCISE

Prior to enrolling in advanced level courses, students must have successfully completed all prior coursework and passed the midterm level exercise.

NC 9- GASTROINTESTINAL HEALTH: THE LONG AND WINDING ROAD
This course reviews the digestive system, consisting of organs and glands associated with ingestion, digestion and absorption of food and nutrients, and the elimination of solid wastes from the body. An overview of digestive and intestinal health and the challenges associated with proper digestion, absorption, and elimination required to gain optimal nutritional benefits from foods is presented. Gastrointestinal dysfunction and etiology caused by the disruption of these processes, as well as various assessments and laboratory procedures for evaluation of digestive dysfunction are reviewed. Health supporting nutritional protocols for several gastrointestinal conditions are discussed. (3 Credits)

NC 10-DETOXIFICATION SYSTEMS AT WORK: WASTE MANAGEMENT AND RECYCLING
In this course we study in depth the physiology, function, and nutrient requirements of the liver, kidneys, lungs, skin, and the major organs of detoxification in the human body. Environmental toxins and their impact on health status are discussed. Assessment and related lab tests are presented. Students learn holistic, systemic cleansing and detoxification support options such as specific dietary and herbal protocols, juicing, fasting, hydrotherapy, and the use of saunas. (3 Credits)

NC 11-ENDOCRINE BALANCE: HORMONES, ORGANS AND GLANDS
This course explores the endocrine system's glands that act to regulate many of the body's physiological processes, the hormones and secretions they produce, and their impact on health. We explore the amazingly intricate interrelationship between the glands themselves, the nervous system, and the levels of various substances in the blood which govern the secretion of hormones by the endocrine system. Disease conditions resulting from or associated with endocrine dysfunction are discussed. This course emphasizes blood sugar regulation, stress and its effects on the endocrine system, stress management, diet, and nutrient support for healthy glandular function. Assessments and lab tests that reflect imbalances within the system are presented. Specific protocols which contribute to good health are developed. (3 Credits)

NC 12-MUSCULOSKELETAL FITNESS: STRONG AND STEADY
As we explore the musculoskeletal system in this course, students learn the importance of, and how to maintain a strong and fit structural body composed of bones, joints, muscles, tendons, and ligaments. Diet and exercise strategies for various metabolic needs and activity levels are introduced. Health issues such as weight imbalance, injury, chronic pain, the inflammatory cascade, arthritis, osteoporosis, and sports nutrition are discussed. A number of complimentary healing modalities are presented as part of a supportive wellness protocol for individuals seeking to maintain or reclaim health of the musculoskeletal system. (3 Credits)

NC 13-CARDIOVASCULAR STRENGTH: THE HEART OF THE MATTER
This course explores the dynamics of the circulatory system composed of the heart and blood vessels (the cardiovascular system) and the lymphatic system. Heart disease, one of the major health issues in Western cultures, is discussed. Research is presented to demonstrate the impact of various diets and activity levels, as well as genetics, on the health of the circulatory system. Supportive diet, lifestyle, herbs, and supplements are introduced and healing protocols developed. We love teaching about heart health at Hawthorn. (3 Credits)

NC 14-INTELLIGENT IMMUNITY: NUTRIENTS OR TOXINS?
In this course students develop a thorough understanding of the immune system and the many factors that enhance or inhibit normal function. The impact of body systems, diet, lifestyle, chemical exposures, stress and, our mental attitude on the immune system are explored. Allergies, asthma, AIDS, and cancer prevention are discussed in depth. Students learn about the intricacies of immunity, how to enhance its function, and the use of various assessments and lab tests to diagnose dysfunction. Students practice developing appropriate diet, lifestyle, and supplement protocols for clients presenting with immune deficiency conditions. (3 Credits)

NC 15-NEUROLOGICAL WELFARE: MIND, BODY AND SPIRIT
This course presents the body's nervous system, an elaborate, interlaced network of sophisticated nerve cells including the brain and spinal cord, that adjusts to changes in internal and external environment. Discussion of the intricacies of the central nervous and peripheral nervous systems helps students distinguish between the sympathetic and parasympathetic nerves and their functions, and their effects on movement, coordination, and thought processes. Health conditions such as acute and chronic headaches, migraine headaches, epilepsy, dementia and Alzheimer's, Parkinson's disease, and Multiple Sclerosis are explored. Students learn the etiologies of these conditions and the impact nutrition can have towards the prevention as well as the return to health that is possible when applying fundamental nutrition principles. (3 Credits)

NC 16-PUTTING IT ALL TOGETHER AND GOING INTO BUSINESS
This course gives students the tools they need to take what they have learned about human physiology, anatomy, nutrients, menu planning, and healing protocols to support health and wellness and go into business. Step-by-step instruction is presented to support the student in growing a successful business. Personalized attention is given to guide the student in his or her area of interest. Organization, marketing, planning, and accounting are the focus of this course with students learning to work within the legal and professional scope of practice for a nutrition consultant. (3 Credits)

ADVANCED LEVEL EXERCISE

The advanced level exercise is a required at the completion of all coursework and must be successfully passed prior to graduation.

NC 17-RESEARCH PROJECT AND PRESENTATION (OPTIONAL)
Students choose a clinical topic of special interest to them and conduct an in- depth literature review from current scientifically based references and report on the clinical experiences of experts in the field of nutrition as it relates to their topic. Students interview their own clients, introduce health protocols, collect data over time, and report their outcome measures. Students write a seven to ten thousand word research report including case histories to demonstrate their understanding and application of information and research skills. Students work closely with their instructor during this process, receiving individual feedback, direction and guidance. The art of oral presentations is discussed, including the use of Power Point, slide demonstration, visual aids, and crafting a useful handout. Students then create an outline, coordinate their research findings, develop a 30-60 minute lecture, and have the opportunity to share this information in a public setting. (4 Credits)