Notas de lectura

Nutrition

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Grado
Nutrition (NUT206)

Institución
Isa Carstens Academy

Introduction to Nutrition, Health Perspectives, and Stress Management. Dietary Reference Intakes (DRIs) and Supplements in a Balanced Lifestyle. Antioxidants and Their Role in Health. Calcium and Magnesium Essential Fatty Acids Understanding Cholesterol Medicinal Herbs Diet Philosophies Me...

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Subido en 24 de octubre de 2024
Número de páginas 37
Escrito en 2024/2025
Tipo Notas de lectura
Profesor(es) Mrs melissa kelly
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nutrition

Institución
Isa Carstens Academy
Grado
Nutrition (NUT206)

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NUTRITION
Full year work

,Table of Contents
LECTURE 1: INTRODUCTION TO NUTRITION, HEALTH PERSPECTIVES, AND STRESS MANAGEMENT.........................4
Defining Health and Disease ............................................................................................... 4
Types of Diseases ............................................................................................................... 4
Medical Approaches to Health ............................................................................................ 4
Why Consider Alternative Approaches? ............................................................................. 4
A Holistic View of Health ..................................................................................................... 4
Stress Management ............................................................................................................ 4
THE 5 PILLARS OF LIFESTYLE CHANGE...................................................................................................5
Understanding Stress ......................................................................................................... 5
EFFECTS OF STRESS ON HEALTH ...........................................................................................................5
Stress and Aging ................................................................................................................ 5
Lecture 2: Dietary Reference Intakes (DRIs) and Supplements in a Balanced Lifestyle ..... 6
Key Micronutrients for Body Systems: .................................................................................... 8
Lecture 3: Antioxidants and Their Role in Health ............................................................. 10
Lecture 4: Calcium and Magnesium ................................................................................. 12
Lecture 5: Essential Fatty Acids (Omega 3 & 6) ............................................................... 13
Lecture 6: Understanding Cholesterol .................................................................................. 14
Visual Suggestions: ............................................................................................................ 17

MEDICINAL HERBS ..................................................................................................................... 18

.................................................................................................................................................. 14
Ginkgo ............................................................................................................................... 14
Hypericum .......................................................................................................................... 15
Valerian Root ...................................................................................................................... 15
Sceletium Tortuosum........................................................................................................... 15
Echinacea .......................................................................................................................... 15
Garlic (Allium sativum) ..................................................................................................... 16
Golden Seal (Hydrastis canadensis) ................................................................................. 16
Astragalus (Astragalus membranosus) ............................................................................ 17
Chamomile (Matricaria chamomilla).................................................................................. 17
Thyme (Thymus vulgaris) ................................................................................................. 17
Cranberry (Vaccinium macrocarpon) ................................................................................ 17
Ginger (Zingiber officinalis) .............................................................................................. 18
Sage (Salvia officinalis) .................................................................................................... 18
Liquorice Root (Glycyrrhiza alba) ..................................................................................... 18
Buchu (Agathosma betulina) ............................................................................................ 18
Other Notable Herbs ......................................................................................................... 18
Anti-inflammatory Herbs ................................................................................................... 19
Medicinal Herbs for the Respiratory Tract ........................................................................ 19

DIFFERENT DIET PHILOSOPHIES .................................................................................................. 19

1. MEDITERRANEAN DIET .....................................................................................................................19
Overview ........................................................................................................................... 19
Key Components .............................................................................................................. 19
Health Benefits ................................................................................................................. 20
2. PALEO DIET .....................................................................................................................................20
Overview ........................................................................................................................... 20
Key Components .............................................................................................................. 20
Health Benefits ................................................................................................................. 20
3. BANTING/KETO DIET ........................................................................................................................20

, Overview ........................................................................................................................... 20
Key Components .............................................................................................................. 20
Health Benefits ................................................................................................................. 21
4. ALKALIZING DIET .............................................................................................................................21
Overview ........................................................................................................................... 21
Key Components .............................................................................................................. 21
Health Benefits ................................................................................................................. 21
5. HEART DIET .....................................................................................................................................21
Overview ........................................................................................................................... 21
Key Components .............................................................................................................. 21
Health Benefits ................................................................................................................. 22

UNDERSTANDING YOUR EATING PHILOSOPHY ............................................................................. 22

Definition .......................................................................................................................... 22
Steps to Develop Your Personal Eating Philosophy ......................................................... 22

MENOPAUSE ............................................................................................................................... 23

1. PRE-MENOPAUSE & PERIMENOPAUSE ..............................................................................................23
Pre-Menopause ................................................................................................................. 23
Perimenopause ................................................................................................................. 23
2. MENOPAUSE OVERVIEW ...................................................................................................................23
Timing ............................................................................................................................... 23
Official Definition .............................................................................................................. 23
Hormonal Changes ........................................................................................................... 23
3. ESTROGEN & PROGESTERONE IN MENOPAUSE .................................................................................24
Hormonal Compensation .................................................................................................. 24
Physical Changes ............................................................................................................. 24
Progesterone Deficiency ................................................................................................... 24
4. SYMPTOMS ACROSS BODY SYSTEMS ...............................................................................................24
Genital Organs .................................................................................................................. 24
Urinary Tract ..................................................................................................................... 24
Breasts ............................................................................................................................. 24
Skin & Hair ........................................................................................................................ 24
Mucosa ............................................................................................................................. 24
Skeletal System ................................................................................................................ 24
Cardiovascular System ..................................................................................................... 25
Pelvic Muscles .................................................................................................................. 25
Brain ................................................................................................................................. 25
Other Symptoms ............................................................................................................... 25
5. COPING WITH MENOPAUSAL SYMPTOMS ...........................................................................................25
5.1 Positive Attitude .......................................................................................................... 25
5.2 Lifestyle Adjustments.................................................................................................. 25
5.3 Diet & Supplements ..................................................................................................... 25
5.4 Herbs, Plants, and Aromatherapy................................................................................ 26
5.5 Hormone Replacement Therapy (HRT) ........................................................................ 26
6. Patience with Natural Remedies .................................................................................... 26
The Microbiome and a Healthy Gut .................................................................................... 26
Incorporating Probiotics ................................................................................................... 29
Fermented Foods .............................................................................................................. 30

T ISSUE REMEDIES: T ISSUE SALTS ............................................................................................... 31

HEALTH QUESTIONS OF THE CELL ........................................................................................................31
BASIC PRINCIPLES ...............................................................................................................................31
Setting the Foundation of Biochemistry ........................................................................... 31

, Schuessler’s Theory ......................................................................................................... 31
Key Concepts ................................................................................................................... 31
HEALTH BEGINS WITH THE CELL...........................................................................................................32
DEVELOPMENT OF TISSUE SALTS .........................................................................................................32
Trituration ......................................................................................................................... 32
BENEFITS OF TISSUE SALTS .................................................................................................................32
Major Advantages ............................................................................................................. 32
Application Methods ......................................................................................................... 32
Dosage Guidelines ............................................................................................................ 32
THERAPEUTIC APPLICATIONS ...............................................................................................................33
THE 12 TISSUE SALTS AND THEIR FUNCTIONS ......................................................................................33

NUT206: GENETICALLY MODIFIED ORGANISMS (GMOS) .............................................................. 33

LECTURE 16: GENETICALLY MODIFIED ORGANISMS ..............................................................................34
1. Introduction to GMOs and GM Foods ............................................................................ 34
2. Conventional Crossbreeding vs. Genetic Modification ................................................. 34
3. Main Issues of Concern for Human Health .................................................................... 34
4. Safety of GMOs ............................................................................................................. 34
5. Advantages of GMOs .................................................................................................... 34
6. Types of GM Foods Available Internationally ................................................................ 35
7. GMOs in South Africa.................................................................................................... 35
8. Other Advantages of GMOs: Production of Medicines .................................................. 35
9. Future of GM Medicines ................................................................................................ 35
Visual Aid Suggestions:.................................................................................................... 35
Discussion Questions: ...................................................................................................... 35

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