The Curriculum
Each module contains:
• Big Ideas: These short, concise overviews help solidify key concepts in each module and help graduates quickly educate clients.
• Anatomy and Physiology: Learning key body structures and functions allows students to understand the scientific basis of nutritional therapy and communicate with other health professionals using standard terminology.
• Dietary Considerations and Supplemental Support: dietary suggestions and nutritional supplementation protocols that support healthy physiological function improve nutritional status and bring balance to body systems. Emphasis is placed on the Nutritional Foundations, which include digestion, blood sugar balance, mineral balance, fatty acid balance, hydration and a properly prepared, nutrition-dense diet.
• Functional Clinical Assessment (FCA), a technique our students use to identify and correct nutritional imbalances and deficiencies.
This technique helps to
1. Is there a deficiency?
2. Will a particular nutrient/food work for a client?
3. When is the client nutritionally sufficient?
Course Outline:
WELCOME
This module provides an introduction to the learning space as well as an overview of the NTA paradigm and the occupational focus of the Functional Nutritional Therapy Professional.
MODULE 1: EVOLUTION OF THE MODERN DIET
This module provides a review of the history and evolution of the modern diet, including key nutritional pioneers, major milestones leading to our current diet, sourcing and farming practices, and cultural diet differences.
MODULE 2: BASICS OF NUTRITION
This module offers an overview of foundational nutrition, explores specific guidelines for what constitutes a nutrient-dense, properly prepared, whole foods diet, and presents the roles of macronutrients and micronutrients.
MODULE 3: THE CLIENT CONSULTATION PROCESS
In this module, students will learn how to conduct an initial interview using Motivational Interviewing techniques, evaluate a Food & Mood Journal, and manually evaluate a Nutritional Assessment Questionnaire (NAQ). Using these tools, students will be able to develop a customized protocol based on each client’s bio-individual needs.
MODULE 4: CULINARY WELLNESS, PART ONE
Where food comes from, food quality, and proper preparation is core to achieving optimal health. This module will guide students through food sourcing, quality and preparation, understanding food industry language, and key changes to make in the kitchen and pantry to support the basics of using food to achieve optimal health.
MODULE 5: INTRODUCTION TO ANATOMY AND PHYSIOLOGY
This module introduces basic anatomy and physiology concepts and terminology. Students will continue to learn about the form and structure of other body systems in subsequent modules.
MODULE 6: DIGESTION & ELIMINATION
This module focuses on the physiology of the gastrointestinal tract and digestion process, as well as how to identify nutritional needs and stressors, and how to restore health to the digestive system.
MODULE 7: BLOOD SUGAR REGULATION
Australians consume an average of 34kg of refined sugar each year, contributing to a national epidemic of diabetes and obesity. New Zealanders are not far behind, averaging around 30kg per annum. The excessive consumption of carbohydrates and refined sugar is not only a disturbance to the cardiovascular system, but also to the entire endocrine system. In this module, students will learn the physiology and importance of blood sugar regulation, including how to identify blood sugar dysregulation in clients, and how to regulate blood sugar through nutritional and lifestyle practices.
MODULE 8: FATTY ACID BALANCE
This module highlights the importance of fatty acids in the diet and the necessity of essential fatty acid balance to assess musculoskeletal, endocrine, cardiovascular, and immune problems. Students will learn evaluative techniques to determine what fatty acids are needed to help restore balance in each individual client. This module highlights the many critical roles of fat in the body and debunks common myths about fat and cholesterol.
MODULE 9: MINERAL BALANCE
This module emphasizes the role of minerals in maintaining proper serum pH, nerve conduction, muscle function, and tissue growth. Students will learn to identify and address mineral deficiencies caused by stress, nutritional deficiencies, and other lifestyle choices.
MODULE 10: HYDRATION
This module addresses the systemic effects of dehydration and the importance of maintaining kidney health for optimal elimination, mineral balance, and blood cell production.
MODULE 11: ENDOCRINE
In this module, students will learn about the complex system of relationship within the endocrine system, how to identify hormonal imbalances, and help bring clients into balance by addressing The Foundations.
MODULE 12: ALLERGIES AND IMMUNE
Chronic allergies are increasing in today's society, but there are ways to support the body to help reverse this dilemma with nutritional therapy. This module focuses on the physiology of the immune system, food allergies, and intolerances, as well as how to improve the health of the immune system to enhance overall health.
MODULE 13: CARDIOVASCULAR HEALTH
Cardiovascular disease kills one Australian every 12 minutes. This module presents many underlying causes of cardiovascular dysfunction and methods to support cardiovascular health through a focus on The Foundations.
MODULE 14: SLEEP, STRESS & MOVEMENT
This module will explore the impact of a person’s stress levels, quantity, and quality of sleep and what type of movement or exercise a person chooses to do on overall health, as well as share steps that can be taken to address each impinging factor.
MODULE 15: ENVIRONMENTAL FACTORS
In this module, students will learn the impact that chemicals, toxins, mold, our home and work environments, and other environmental factors have on our overall health. Students will learn how to identify common toxins and chemicals and recommend healthy tips to reduce the negative impact of environmental toxins.
MODULE 16: BARRIERS, INFLUENCES, AND EMOTIONAL WELLBEING
This module provides students with tools to better understand the whole person and address nutritional needs holistically. From socioeconomic, cultural, and familial status to emotional wellbeing and self-talk, this module will discuss the impact of these factors on overall health and ideas for addressing concerns with clients.
MODULE 17: METABOLIC CLEARING AND DETOXIFICATION
In this module, students will learn the difference between metabolic clearing and detoxification and how to use nutritional therapy to help optimize the body’s natural process of cleaning, nourishing, and restoring the body from the inside out.
MODULE 18: CULINARY WELLNESS, PART TWO
Building on the knowledge introduced in Culinary Wellness, Part One, this module dives into the practical application of culinary healing and how to become a guru in the kitchen. Culinary skills, batch cooking, super foods, and cooking methods will be presented.
MODULE 19: PRACTICE RESOURCE
In this module, students will be given tips and resources for setting up their own practices. Scope of practice and legal implications, professional organizations in which students may be interested, and introductory business building tips will be included. This module is a great precursor to the NTA’s more in-depth business-building Career Development Course.
In addition –
Written and Practical Exams: Students are required to pass written and practical exams. The practical exams are designed to demonstrate that each student has the necessary skills and knowledge to earn certification from NTA. Students must pass the written exams with 80
In-Person Workshop: In Australia and New Zealand, students are required to attend three in-person workshop sessions during the program to obtain Functional Nutritional Therapy Practitioner certification.
Homework and Attendance Requirements: Students are required to complete all homework, required reading, outside community projects, client/practitioner work, and meet attendance requirements in order to become certified. Status and grades will be reported to students in writing. Absences need to be reported to the Instructor.
