Proposed Start May 2018, pending approval.
The Holistic Nutrition Certificate Program (HNCP) is a 31/2 month onsite program that uses modern nutritional models and cross-cultural comparisons to introduce students to whole foods nutrition and food as medicine. Completion of this certificate program enables graduates to use their knowledge to improve their own nutritional choices or those of family and friends and/or work in the health and wellness retail industry.
Students may choose to take one or more courses at a time or study the HNCP as an intensive during the summer months.
*Please note this course is currently pending approval and applications are not yet open.
Contact us directly to find out more!
HN 100 Fundamentals of Holistic Nutrition (3 credits)
This comprehensive course provides an overview of holistic nutrition practices. Drawing on both Eastern and Western paradigms of food therapy as well as food monographs, the course introduces students to the use of food as medicine and examines constitutional tendencies. Emphasis is on using real, whole foods to maintain balance and to prevent and treat disease. Students will explore nutrition in the context of individual body ecology, eating patterns, lifestyle factors, and local and global practices and trends.
HN 101 The Science of Food & Digestion (2.5 credits)
This course will explore the constituents of whole foods at both the macro and micro level: carbohydrates, proteins, fats, lipids, fiber, vitamins, and minerals and their mechanisms of absorption. Through careful study of digestive organs, glands, chemical mediators, and hormones, students will begin to comprehend the complexities of digestive function and/or dysfunction. Emphasis will be placed on the role of amino acids, essential fatty acids, and sugars in digestion and metabolism and how processing, cooking, and storage of foods may affect macro and micro constituents. Keys signs of nutritional deficiencies are discussed and ways to support and recover digestive health introduced.
HN 102 Food As Medicine (4.5 credits)
This course focuses on the core of holistic nutrition: using food to treat and prevent disease. It covers traditional as well as cutting-edge food therapies: Chinese Medicine, Ayurveda, paleo-primal diets, auto-immune protocols, superfoods, and more. Students will learn how to use food to support long-term body-mind health. Topics covered include: the nature and actions of foods; eating with the seasons; the impact of food preparation methods; choosing best-to-worse options on the food spectrum; creating maintenance and therapeutic diets; creating individual-specific eating plans; using herbs as foods; food and metabolism; food and the endocrine system; food and brain health; and the impact of sugar, caffeine and processed foods on health and wellness.
HN 103 Psychology of Nutrition I (Eating Addiction: A Holistic Approach to Recovery) (1.5 credits)
Part 1 in a Psychology of Nutrition series, this course explores various unhealthy eating habits, patterns and addictions. Students will gain a deeper understanding of eating addictions and disorders from a holistic perspective. They will also learn practical strategies for helping clients move toward a healthier relationship with food and their bodies.
HN 104 Lifecycles I: (Weight Management: From Diet to Lifestyle) (1.5 credits)
The first in a series of courses that looks at key nutritional issues throughout the lifecycle, this course explores weight management from a lifestyle and lifecycle perspective—moving beyond diet and towards sustained, healthy bodyweight. It covers the conditions of being underweight and overweight, as well as the science of weight gain and loss from traditional and biomedical perspectives. Emphasis is on using individualized eating and lifestyle plans to maintain an optimal bodyweight with minimal struggle.
HN 105 Food Allergies & Sensitivities 1 (1.5 credits)
This course explores common food allergies, intolerances and sensitivities, including their consequences for the body and mind. It covers methods for identifying, managing, and treating allergic and sensitivity reactions.
HN 106 Diet Evaluation and Food Coaching (1.5 credits)
This course looks at the fundamentals of diet evaluation and food coaching. It covers strategies for finding clients; strategies for coaching clients about their main health issues and goals; and principles of diet evaluation. Students will learn and practice skills needed to help others implement healthy eating plans. They will also develop client forms, questionnaires, and other supporting materials.
HN107 Supplements (2 credits)
This course introduces students to common nutritional supplements, their applications and contraindications.
TOTAL PROGRAM: 18 credits = 270 Hours
Elective (transferable to diploma program):
BMS197. Western Anatomy & Physiology I (4.5 credits) This foundational Western Medicine course provides a detailed study of the body’s skeletal and muscular systems, as well as, an introduction to basic anatomical terminology, biochemistry, and cellular physiology.
- A completed application form. *Please note this course is currently pending approval and applications are not yet open. Please contact us to request further information or register interest
- Short personal essay. Topic, “Why I am interested in studying Holistic Nutrition?”
- Official transcripts of secondary (high school) and/or post-secondary education
- Physician’s certificate of health (Western, Chinese or Naturopathic physician); a general statement of your current state of physical and mental health; including severe allergies
- Two letters of professional recommendation sent directly to the college
- Criminal Record Check done through https://justice.gov.bc.ca/eCRC/ Access Code: B97KBCTESG
- Application fee of $150.00 CDN (non-refundable)
|HOLISTIC NUTRITION PROGRAM COSTS|
|Student Record Archiving Fee||$5.00|
|Tuition Fee (18 credits @$223/cr)||$4,014.00|
|TOTAL (not including textbooks)||$4,126.50|
|Anatomy & Physiology Elective||$1,003.50|
|TOTAL w/ elective (not including textbooks)||$5,130.00|
|*Program costs are subject to change as development necessitates.|