The Holistic Nutrition Diploma Program (HNDP)

Offered ON-LINE  or in person!

Kootenay Columbia College’s Holistic Nutrition Diploma Program is a 68.5 credit, 1,027.5 Hour,
12 month program located on campus at 560 Baker Street, Nelson, BC.
All classes are offered in person and on campus in a conventional classroom setting and
/or via an online learning/course delivery interface.
The program will be offered in the Fall term of each academic year.



Find all information about the program in the Info Pack, download here

This program has been approved by the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education,
Skills & Training.


3 Term / 1027.5 Hour Program / 68.5 Credits



TERM 1:

Term 1 Course Descriptions:

HN100 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.

HN101 The Science of Food & Digestion  (2.5 credits)
In this course, students will learn about the constituents of the whole food at macromolecular and micro molecular levels. To understand the mechanism of digestive system and its associated disorders. To begin to explore where nutrients come from, as well as their importance for particular tasks in the body and problems faced by deficiencies.

HN102 Food As Medicine (4.5 credits)
This course introduces the concept of food as medicine. You will explore how food and special diets can be vital both in preventative health and as an aid in the management of certain chronic diseases today, in the past and in the future. You will also learn about Ayurveda and Traditional Chinese medicine food concepts, modern dietary trends.
Also, this course examines the concept of food as medicine in both therapeutic and maintenance regimes, as well as, diet from a regional and cultural perspective. Dietary treatment systems compared include: fermentation and traditional food preservation practices, indigenous diets, Ayurvedic and Traditional Chinese medicine food concepts, modern dietary health trends such as vegetarian and vegan diets, paleo and ketogenic diets, macrobiotics, plant based whole food and seasonal diets, diets for inflammation and food allergies such as fodmap, gap, and raw food diets.

HN103 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.

HN104 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.     

HN105 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. 

HN106 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 Nutritional Supplements (2 credits)
This course will explore nutritional supplements available in Canada with emphasis on key terms, labeling and manufacturing, vitamin & mineral combinations supplements.  


TERM 2:
Term 2 Course Descriptions:


CHEM197 Chemistry I (3 credits)
A foundational course that explores atomic structure, matter, protons, neutrons, electrons, chemical states:  gases, liquids and solids, phase equilibrium, chemical bonding, solutions, electrolytes, oxidation-reduction reactions, and introduction to organic chemistry. Laboratory skills emphasize observing, recording and discussing experimental data by way of experiments.

CHEM198 Biochemistry I (3 credits)
A study of chemistry as it relates to living organisms with focus on cell chemistry, maintenance, structure and function, metabolic pathways, manufacture of energy, enzymes, proteins, carbohydrates, lipids, vitamins, and nucleic acids and the essential processes of respiration, metabolism, repair, replication and cell death.

HN205 A Survey of Medicinal Herbs from Europe, the Middle East and Asia (5 credits)
In today’s world, there is an increased interest in using plants and plant extracts as medicine. In this course, we will focus on a series of plants used in both traditional and modern medicines to treat disease and improve health. Not only historical but modern applications of the plants as medicines will be explored through class presentations and discussions, looking to the future of medicines from plants. Hence, in this course, we will study the history and practices of traditional medicine systems from around the world including traditions from Africa, South America, China, India, North America and Persia.  Also, to better understand how and why certain medicinal plants are used in healthcare, we will study pharmacologically active phytochemicals.

HN200 Fundamentals of Holistic Nutrition II (3 credits)
Fundamentals of HN II aims to further an understanding of the Holistic approach to Nutrition and sustainable health. The course aims to expand and explore food quality, cultivation and food industry. Emphasis will include understanding the physiology of Nutrition: digestion, food preparation, and fermentation.  Students will explore both Ayurvedic and Mind-Body Nutrition practices, with specific focus on the relationship between mind, body, and food. Increased understanding of detoxification and cleansing applications, benefits and/or health risks, and consideration of individual requirements will be covered. Overall emphasis will include a comprehensive and holistic approach to sustainable health with regards to diet and lifestyle habits, emotional aspects, mindset, and behaviours.

HN204 – Lifecycles II (Motherhood, Infants & Childhood Nutrition) (2.5 credits)
Lifecycles II is centered around prenatal, postnatal, infant, and childhood nutrition. Students will learn about the stages of pregnancy and gestation and the importance of supportive nutrition and lifestyle practices. This course will deepen the understanding of fetal development, nutritional requirements, and infant nutrition, feeding stages, and digestive development and capability. Students will explore postpartum health and how to prevent and support postpartum depression. The course will also cover childhood nutrition and holistic approaches to common childhood health concerns. 

BMS295 Human Biology: Biosphere & Environment (2.5 credits)
In this course, students will learn about the biosphere and human effects on the biosphere.  

  1. Understand and be able to demonstrate an understanding of the global air circulation patterns, oceans and climate, major biomes, tropical rain forests, cooler climate forests, fire-adapted biomes, deserts, arctic tundra. 
  2. Understand and be able to explain the threatened & endangered species, desertification and deforestation. 
  3. Understand and be able to explain the effects of pollution, ozone depletion, global climate change, conservation biology, reducing human impacts. 
  4. Appreciate the study of biology as a multidisciplinary activity.



TERM 3:
Term 3 Course Descriptions:

HN300 Fundamentals of Holistic Nutrition III: Pharmacology of Western Herbs (3 credits)
This course will review basic pharmacology principles and modern scientific research findings as they relate to herbal medicine. A wide range of herbal medicines will be investigated in terms of chemical composition and action, toxicology, and known interactions with prescription medicines.

BMS399 Nutritional Pathology & Cardiovascular Health (2.5 credits)
This course provides a thorough understanding in the study of the causes and effects of disease on the Human body. The dynamics of the circulatory system, composed of the heart, blood and vessels will be studied. The course will focus on the cardiovascular system, including the etiology of various disease states and effective recognition of the various nutritional factors involved with the disease process. Pathology and symptomatology of various conditions. Research is presented to demonstrate the impact of genetics and various diets and activity levels on the health of the cardiovascular system. Student’s examine health supportive dietary, lifestyle, herbal, and supplement recommendations and develop protocols to support healing and prevent common conditions of the cardiovascular system

HN302 Advanced Nutrition Practices: Case Studies (2.5 credits)
Advanced Nutrition Practices – Case Studies, is a course designed to prepare students to work with clients in a one-on-one style setting.  With emphasis on intake, evaluation, and individualized client understanding, the course will guide students through working with clients safely and to best suit their needs. The course will cover dietary guidance and nutritional recommendations, using supplements, creating food lists, client handouts, and creating personalized meal plans and recipe collection. Emphasis will include supporting clients through lifestyle recommendations, mind-body nutrition practices, intuitive eating principles and offers of emotional exploration.  Students will learn tools to working with clients, how to set boundaries, and create their own client agreement form. All students will be assigned 10 case studies where they will hold an intake session and provide preliminary recommendations. Each student will bring 2 of their case studies to class for discussion and evaluation.

HN304 Lifecycles III   Adult, Senior & Athletic Nutrition (1.5 credits)
Lifecycles III is designed to provide students with an in-depth look at adult nutrition, nutrition for seniors, and athletic nutrition. Students will explore specific nutritional requirements, supplement considerations, and lifestyle adjustments for adult women, men, seniors, and athletes. This course will cover performance enhancement programs such as anti-aging, anti-stress, and immune enhancement. Students will explore vegetarian and vegan diets, as well as current nutritional cancer prevention protocols. A deeper understanding of sports nutrition will be a focus in this course, evaluating energy systems, varying nutritional requirements for particular athletes, and explore nutritional requirements and guidance for vegetarian and vegan athletes.

HN307 Symptomatology: Nutritional Therapeutics (3 credits)
Symptomatology is an in-depth look at supporting specific ailments and dysfunctions within the bodily systems. Students will explore and increase understanding of differing conditions and symptoms with regards to imbalances, how to implement dietary protocols, proper supportive supplementation, and lifestyle adjustments. Areas of exploration include symptoms and disorders within the digestive and intestinal system, diabetes, respiratory and cardiovascular systems, skin disorders, nervous system, endocrine and reproductive disorders, and an exploration of autoimmune conditions. Through private study, students will choose dysfunctions of particular interest, evaluate symptoms, submit research papers and give an in-class presentation with suggestive Nutritional guidance and lifestyle support. 

IM552 Naturopathic Perspective on the Treatment of Modern Diseases (4 credits)
In this advanced course students will attain a fundamental grasp of modern diseases from a Naturopathic perspective including intestinal disorders, endocrine and sex hormone imbalances, allergies, cardio vascular disorders, metabolic disorders, neurologic and musculoskeletal degenerative disorders and Cancer. 

PD404 Jurisprudence & Understanding Research (3 credits)
In this course, students will learn about legalities in holistic nutritional practice. Legal problems and how to avoid them. Holistic nutritional regulations that affect the (a) giving of nutritional advice, and (b) recommending or selling supplements. Students will also be exposed to the basic research methodology and skills to write and critically analyze a research paper.

PD403  Professional Development Business Management (3 credits)
In this course students are introduced to the best practices of planning, creating and working in a TCM business. This course will focus on sound business management in terms of:  personal management,  record-keeping, professional collaboration, planning, operations, marketing and financials.

 

CURRICULUM SYNOPSIS

TERM 1 COURSE TITLE CREDITS HOURS
HN100 Fundamentals of Holistic Nutrition I 3 45
HN101 The Science of Food & Digestion 2.5 37.5
HN102 Food As Medicine 4.5 67.5
HN103 Psychology of Nutrition I (Eating Addiction: A Holistic Approach to Recovery) 1.5 22.5
HN104 Lifecycles I: Mothers and Infants 1.5 22.5
HN105 Food Allergies & Sensitivities I 1.5 22.5
HN106 Diet Evaluation and Food Coaching 1.5 22.5
BMS197 Anatomy & Physiology I 4.5 67.5
HN107 Nutritional Supplements 2 30
  Total Term 1 Credits/Hrs 22.5 337.5 hrs
TERM 2 COURSE TITLE CREDITS HOURS
BMS198 Anatomy & Physiology II 4.5 67.5
HN200 Fundamentals of Holistic Nutrition II 3 45
CHEM197 Chemistry I 3 45
CHEM198 Biochemistry I 3 45
BMS295 Human Biology: Bioshpere & Environment 2.5 37.5
HN204 Lifecycles II 2.5 37.5
HN205 A Survey of Medicinal Herbs from Europe, the Middle East and Asia 5 75
  Total Term 2 Credits/Hrs 23.5 352.5 hrs
TERM 3 COURSE TITLE CREDITS HOURS
HN304 Lifecycles III 1.5 22.5
BMS399 Nutritional Pathology & Cardiovascular Health 2.5 37.5
PD404 Jurisprudence & Understanding Research 3 45
HN300 Fundamentals of Holistic Nutrition III: Pharmacology of Western Herbs 3 45
HN307 Symptomology: Nutritional Therapeutics 3 45
PD403 Business Management 3 45
IM552 Naturopathic Perspectives: Functional Medicine 4 60
HN302 Advanced Nutrition Practice: Case Studies 2.5 37.5
  Total Term 3 Credits/Hrs 22.5 337.5 hrs
TOTAL PROGRAM CREDITS 68.5
TOTAL PROGRAM HOURS 1,028

 

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