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This course reviews evidence-based information to support the clinical use of more than 25 different natural herbs, supplements, and nutrients. Upon completion of the course, students will be able to understand and discuss the available nutrition and dietary supplement support protocols for more than 12 different common health conditions.
Evaluate and determine when to choose food or supplements.
Understand and develop therapeutic protocols that can be used to manage or support other treatment regimes in promoting health.
Review and discuss information on mechanism of action, indication, doses, interactions, and side effects to ensure safe, effective use of common dietary supplements, such as: bilberry, calcium, fish oils, ginkgo, iron, licorice, magnesium, phytoestrogens, selenium, turmeric, B vitamins, and zinc.
Research and review the available nutrition and dietary supplement support in a number of common conditions such as: acne, breast disease, carpel tunnel syndrome, diabetes mellitus, hypertension, irritable bowel syndrome, menopause, osteoporosis, peptic ulcer, and rheumatoid arthritis.
Required Course Pack:
The following materials are included in the NUT 510 Lab Kit:
Required Textbooks:
View the required textbooks for this class, including ISBN, edition, and retail price, by visiting our Required Textbooks page.
Total Course Price:
View the total course price including tuition, fees, course materials, and shipping online here.
Last updated 11/11/22
None – NUT 501 is recommended for nutrition majors
View all ACHS instructors, including bios, photos, and courses taught.
Candidates must possess a baccalaureate degree or higher from an institution accredited by an agency recognized by the US Department of Education. Candidates must submit official transcripts directly from the issuing institution along with one professional letter of recommendation. All applicants must be recommended for admission by the ACHS Admissions Committee.
View the total course price including tuition, fees, course materials, and shipping.
