Single Nutrition Courses

With a diet of high nutritional quality, we can support life at every stage. This course explains the ten key components of a healthy diet and discusses the changing nutritional needs of various age groups during growth and development. Students also learn about specific body imbalances such as fatigue, immunity, weight management and which nutrition helps these imbalances plus the health benefits of and basic guidelines detoxification.

Anatomy and Physiology gives a general overview of the twelve body systems, explaining the structure and shape of the body and its parts as well as the relationship among them. This course covers the physiological processes by which these body systems operate. Students learn the unique structure and function of the five senses.

This course provides scientifically based information on the relationship between nutrition and sports performance. It covers topics such as how food is used for energy, the importance of each macronutrient (carbohydrates, protein, and fat) in fueling an athlete, proper hydration, sports supplements, and ergogenic aids, as well as how to calculate optimal caloric and macronutrient requirements specific to individual athletes and their goals. In addition, recommendations for plant-based, younger, and master athletes to the competitive athlete. Students also learn how gut health impacts performance and the importance of nutrition for recovery.

This course presents well researched information designed to teach students how to live extended and fulfilling lives. It specifically emphasizes three tools known to promote longevity and health: (1) a simple, wholesome diet, (2) a daily exercise routine, and (3) the cultivation of strong, loving personal relationships.

Part-time schedule: June 23, 28 & 30, 2022 – 6:00-9:00 p.m.

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This course provides insight into the negative effects of our current profit-driven, corporate, industrial system of food production and understand the links between corporate industrial agriculture, traditional mixed farming, the microbiome of the soil, and human health. Students also learn the impact of having a carbon footprint and how Regenerative Agriculture can reduce this footprint. This course also discusses food security, impact of the reduction of the honeybee, GMOs and sustainability with our food chain when feeding the world’s population.

This general interest course is designed to (1) introduce the properties of commonly used plants and herbs in the kitchen; (2) discuss common culinary herbs for general use and health issues, and how herbs can be incorporated for prevention of health disorders; (3) learn about harvesting, herbal making techniques, and the importance of sustainable practices for the health of our planet; (4) explain how to prepare teas and infusions for common use.