This course is divided into four sections:

 

Part 1:

Healthy Eating concepts: Concepts of healthy eating, food portions, and self-evaluation of diet. 

Carbohydrates: Types of carbohydrates, functions, sources, digestion and absorption, Glycemic Index and blood sugars, dietary fibers, lactose intolerance, etc.

Proteins: Functions and requirements, amino acids, sources, health effects, digestion and absorption, indigestion issues, vegan proteins, etc.

Lipids: Types, functions, dietary requirement, sources, health effects, cholesterol issues, etc.)

Students will also be involved in 2 interactive workshops filled with fun activities. This will set an excellent foundation and understanding of healthy eating concepts that you won't want to miss it! 

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Workshop #1 and 2: Students will learn about case study tools, food labels, cooking oils, and protein requirement in Workshop #1 and #2.

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Part 2:

With the strong fundamentals on MACRO nutrients from part 1, the second part of the course will introduce concepts of MICRO nutrients that are essential for body functions, the importance of water, and the influences of environmental pollution on people.

 

• Vitamins (Functions, symptoms of deficiency, food sources, etc.)

• Minerals (Functions, symptoms of deficiency, food sources, etc.) 

• Water (Body Acidity, Body Fluids, and Symptoms of dehydration) and knowledge of water quality

• Environmental pollution and its impacts on health 

In this section, students will have a hands-on experience workshop and have lots of  EXCITEMENTS!!! 

 

Workshop # 3: Food sodium, 'water-fry' methods, and healthy recipes creations.

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Part 3:

Now is the time to incorporate learning into daily life and put learning into practice. For this section, students will be exposed more to topics related to:

 

 

• Food Values of eggs, dairy, vegetables, fruits, nuts & seeds, beans and grains etc.

• Superfoods, Organic and GMO foods

• Antioxidants and their food source

• Factors affecting the dietary requirements 

• Vegan and Vegetarians

• Anti-nutrients, refined foods, food processing, and food additives

• Food Intolerance & food allergies

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In the workshops, students will learn to appreciate superfoods and encourage you to start thinking and planning how to optimize nutrient intake for better health management! Students will also learn some basic concepts of health culinary through the wellness cooking program.

 

Workshop #4: Sprouting techniques​​

 

Workshop #5: Food additives, practical approach to food sensitivity​​

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Part 4:

In this part, we will look at the pathophysiology of various health conditions and evidence-informed dietary and lifestyle interventions. There are learning resources for students to understand the body systems as well.