The United States faces a health epidemic of unparalleled proportions
· More than 1.7 million Americans die of a chronic disease each year, accounting for about 70% of all U.S. deaths.
· Five chronic diseases - heart disease, cancer, stroke, chronic obstructive pulmonary disease and diabetes - cause more than two-thirds of all deaths each year.
· Chronic diseases account for about 75% of health care costs each year, or $1.4 trillion dollars.
· Chronic disabling conditions cause mayor limitations in activity for 1 every 10 Americans, or 30 million people.
· Chronic disease is not just an issue among older adults. One-third of the years of potential life lost before age 65 are due to chronic disease.

Although chronic diseases are among the most common and costly of all health problems, they are also among the most preventable. Nutrition is one of the mayor lifestyle factors related to development of chronic diseases.

The importance of nutritional education to general population is widely recognized. Evidence indicates that with education, people can and will take charge of their health.

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Course Description
Section I
The Incredible Nutrient Journey Through The Human Body (Audio and Text)
Chapter 1. The Journey Through The Organs Of The Human Body.
Interaction between a professor and a student during their trip through the interior of the organs of the human body. Initial presentation of the nutrients, Mr. Protein, Mr. Carbohydrate, Mrs. Fat, Miss Vitamin, the Young Mineral, the Glyconutrient. Basics Concepts, brief presentation of nutrients, health concept, digestive system, cardiovascular system, respiratory system, nervous system, the senses, immune system, endocrine system, the blood, renal system, musculoskeletal system, the skin. Highlights of human anatomy and physiology, important aspects, compilations and descriptions.
Chapter 2. The Gyclonutrients.
Interaction between the professor and the student, questions and answers game. Cell Communication, potentials benefits of the glyconutrients, glucose, fucose, mannose, galactose, xylose, N-acetylglucosamine, N-acetylgalactosamine, N-acetylneuraminic acid; benefits for the health, properties, sources.
Chapter 3. Macronutrients.
Interaction between the professor and the student, questions and answers game. Macronutrients. Carbohydrates. Classification. Structure. Functions. Digestion. Lipids or Fats. Classification. Structure. Digestion. Metabolism. Sources. Requirements. Proteins. Classification. Structure. Functions.
Chapter 4. Micronutrients.
Interaction between the professor and the student. Vitamins. General Properties. Digestion and absorption. Functional roll of the vitamins. Vitamin deficiency. Nomenclature. Classification of vitamins.
Chapter 5. The Cell.
Trip inside the cell. Narration. The cell as the life fundamental unit and characteristics, Cells organelles: the nucleus, the cytoplasm, the cell membrane, the mitochondria's, the lysosome, the ribosome, the reticular golgi apparatus, the vacuoles, functions, types of cells.

Section II
Nutrition in the Wellness - Illness Continuum. (Text-CD)
Chapter 1. Feeding vs. Nutrition
Basics Concept. Nutrition Objectives. The body's organization related to the nutrition. Nutrition Laws. Basal Metabolism. Chemistry of Life. Energetic value of nutrients . Energetic needs of the human being.
Chapter 2. Water. Vital liquid.
Water, functions and necessities in the human being. Corporal Content. Nourishing contribution. Functions. Digestion. Metabolism. Hydration Balance. Physiopathology effects. Requirements.
Chapter 3. Enzymes and Phytochemicals.
Enzymes, functions in the organism. Phytochemicals, characteristics and functions.
Chapter 4. Food Groups.
Fruits. Dried Fruits. Vegetables. Diets. Legumes. Seaweed the vegetables of the sea. Fungi and mushrooms. The sweeteners. Milk and milk products. Eggs. Fats and oils. Meat. Fish. Seafood. Drinks. Condiments and spices.
Chapter 5. Diverse types of Feeding.
Diet. Foods and health. Feeding-related degeneration of the human body. A healthy and balanced diet. "Appetite". Vegetarian diet. Macrobiotic diet. Mediterranean diet. Modern / American diet.
Chapter 6. Feeding in diverse stages of the life.
Nutrition during pregnancy and breast-feeding. Nutrition for infants and children. Nutrition during the adolescence. Nutrition for athletes. Advanced age nutrition.
Chapter 7. Feeding our body.
Nutrition in real time. Nutritherapy. Nutrients for skin,hair, nails and senses. Nutrition, ocular health and auditory health. Cardio-healthful nutrients. Nutrients for a good digestion. Food combining and digestion. Norms of food combining. Nutrients for the nervous system. . Some interesting nutritional data. . Foods/nutrients for strong bones. Benefits of magnesium. . Diets high in proteins and calcium loss. Nutrients and the immune system. Key factors in the fight against infections. Foods/nutrients to prevent cancer. Garlic and prevention of influenza. Exceptional foods/nutrients. The inflammatory diet as a precursor to disease. Scientific findings of interest.
Chapter 8. Detoxification of the body.
Fasting and detoxification. Physiology of fasting. Fasting detoxification process. Fasting, accomplishment and effects. Types of fasting. Body detoxification. Colon Hydrotherapy. The detoxification process. Removal of parasites.
Chapter 9. Introduction to the nutritional supplements.
Definitions. Reasons for supplements. Recommendations for the nutritional supplement consumption. Nutritional supplements, inconvenient effects. Groups of nutritional supplements. Weight-loss supplements. Vitamins. Minerals. Antioxidants.
Chapter 10. Functional Foods.
Historical review. What is Functional Foods? Functional Foods in cardiovascular illness. Functional Foods in infections. Functional Foods in immune illness. Functional Foods in allergic illness. Functional Foods in nervous system illness. Functional Foods in ocular disease Functional Foods in genitor-urinary disease. Functional Foods in metabolic disorders. Functional Foods in obesity. Nutrients that help to lose weight. Nutritional supplementation and obesity. Functional Foods in diabetes. Functional Foods in thyroid disorders. Functional Foods in hypoglycemia. Functional Foods in muscle - skeletal disease.

Course Components
· Distance-Educational Learning Format.
· Innovative story based teaching concept presented in audio.
· Become a Certified member of American International Association of Nutritional Education.
· Course text.
· Course worksheets/review questions.

Course Advantages
· The course has been prepared in consultation with the University of Miami
· Accessible.
· 2 to 3 months study course.
· Distance Learning Education Format.
· Affordable Price.

Format
· Audio CDs and Text CDs in PDF format
· Self-assessment sections

Certification
· Certificate of Attendance and Completion granted by Humanitas International Foundation in consultation with the University of Miami.

Course Target
The course has been conceived to satisfy the needs of the following adult population groups:
· Health Care Professionals oriented in Health Education, Health Promotion and Wellness.
· Other people working in the health care field
· General public with individual motivations to improve their knowledge about health.

Strategic Alliances
· Certified Membership: American International Association of Nutritional Education, (AIANE).

Disclaimer
All programs, materials and activities that are provided by this course are purely informative and educational and are not intended to diagnose or treat any condition nor are they a substitute for appropriate evaluation by a qualified health practitioner. This educational program is merely a community and vocational education, and not a health-professional education. Those who complete this certified program will receive a diploma of completion. This educational program does not endorse or promote any brand nutritional product.