Section I | Welcome
1. Introduction
2. Course outline
Section II | Body systems
3. Digestive system: the microbiome
4. Digestive system: food sensitivities & allergies
5. Digestive system: bowel movements
6. Immune system: first line of defense
7. Immune system: helpful foods
8. Endocrine system
9. Endocrine system: natural beauty
Section III | The fundamentals of nutrition
10. Macronutrients: carbohydrates
11. Macronutrients: proteins
12. Macronutrients: fats
13. Macronutrients: daily ranges
14. Macronutrients: digestion of macronutrients
15. Macronutrients: food source considerations
16. Micronutrients: vitamins & minerals
17. Antioxidants
18. Supplementation
19. Supplement fillers
20. Drug & nutrient depletions
21. Hydration
22. Diuretic food & herbs
22. Water sources, quality, and hydration
Section IV | Taking it home
23. Best practices in the kitchen
24. A visit to the market – what to ask the farmer
25. Diet choices
26. Antioxidants
27. Breakfast preparation: Chia Seed Jar
28. Breakfast preparation: Overnight Oats
29. Breakfast preparation: Egg Cups
30. Lunch preparation: Zucchini Noodles
31. Breakfast preparation: Green Dip
32. Dinner preparation: Roast Chicken & Veggies
Section V | Conclusion
32. Full course review