Fundamental Nutrition II

This is a 5-lecture narrated course with accompanying text printouts. Lecture 1 offers simple calculations for figuring your protein, carb, fat, water and caloric needs. You'll learn about the different types of fats, Omega-3, vegetarian basics and combos, the importance of protein, amino acids, the problems with refined grains, how to use the glycemic index and glycemic load of foods to build health and lose weight. Lecture 2 includes the need for supplements, why are food quality is inferior, the possibility you need more vitamins than the average person, lactose intolerance, whole foods and unknown nutrients, proper storage of vitamins, all required vitamins and the uses, food sources, deficiency symptoms, toxicity levels, recommended doses, and special notes. Lecture 3 is about required minerals including major and essential trace minerals, their uses, food sources, deficiency symptoms, toxicity, and recommended doses. Lecture 4 lists disorders and the deficiencies that may have caused them. Lecture 5 is about food handling, illnesses that come from food and how to avoid them, cooking to conserve nutrients and heavy metal contamination. To purchase this course, click the Join button below.