Transform Lives with Something we all Enjoy – Food!

Anatomy and Physiology 1

This module introduces students to the anatomical structure and physiological function of the human body, including the chemical, cellular and tissue levels of organisation. Students will also learn about the structure and specialised functions of the integumentary, musculoskeletal and gastrointestinal systems, as well as gaining a basic overview of human metabolism.

Anatomy and Physiology 2

This module follows AP1, providing information on the structure and specialised functions of the lymphatic, immune, nervous, endocrine, cardiovascular, respiratory, urinary and reproductive systems. Key concepts associated with fluid, electrolyte and acid-base homeostasis are also introduced.

Applied Food as Medicine

This module follows on from Food for Wellness, building on the therapeutic potential of food and providing students with a sound knowledge base necessary to implement healthy whole food into everyday life. It incorporates both theoretical and practical aspects of whole food cooking, including special diets, menu planning, and food safety and hygiene considerations.

Biodiversity & Sustainable Agriculture

This module explores the environmental and health impacts of modern agricultural practices, as well as the benefits of biodiversity and sustainable agriculture to human health and society at large. Various sustainable farming designs, including organic and biodynamic practices, permaculture and aquaculture will be discussed.

Chemistry, Foundations

This module introduces basic chemistry and organic chemistry principles, and relates biochemical structure to the function of substances within the body. It will provide an introduction to biochemical processes and metabolic pathways of macronutrients and energy production.

Clinic Administration

This is the first in a series of modules designed to give students practical experience within an operational clinical practice setting. Students will be introduced to administrative systems, clinical practice guidelines, marketing strategies, and occupational and health safety requirements. Students will be taught how to interact with the public in a retail or clinic setting, including marketing duties, and professionalism with respect to attendance, punctuality, appearance, communication, time-management and working within a team.

Clinical Practice (NUM) 1             

This is the first of two modules which are managed via a student log book, which includes checklists designed to give students practical experience within a real or simulated operational clinical practice setting. CPNUM1 students will progress through reception duties, clinic dispensary duties.  Students will  observe other consulting practitioners and/or students. They may also undertake mock consultations with peers. They will assist in developing treatment protocols to client needs with respect to current evidence. Students will also explore how to write effective referral letters, as well as critically analyse claims of therapeutic actions of natural therapies. By the end of this module, students will start to engage in health consultations with clients, to propose his/her own treatment protocols. Under direct supervision, students will prescribe appropriate therapies and educate their clients with regard to natural medicine philosophy and evidence-based practice. They will learn to recognise limits of competency and identify when referrals to other health practitioners are appropriate.

Clinical Practice (NUM) 2          

This is the second of two modules which are managed via a student log book, which includes checklists designed to give students practical experience within a real or simulated operational clinical practice setting. CPNUM2 students may continue to undertake mock consultations with peers. They will assist in developing treatment protocols and applying knowledge of appropriate modalities to client needs with respect to current evidence. Under direct supervision, students will prescribe appropriate therapies and educate their clients with regard to natural medicine philosophy and evidence-based practice. They will learn to recognise limits of competency and identify when referrals to other health practitioners are appropriate.

Clinical Studies

The Clinical Studies module will teach students case-taking and diagnostic skills in order to carry out a thorough health assessment. A range of diagnostic and examination techniques pertaining to all systems of the body will be discussed.

Differential Diagnosis 1

This module integrates the knowledge gained in the previous biological science modules to provide students with an understanding of the different signs and symptoms of common health conditions. Based on their clinical findings, students will learn to understand likely underlying pathology and prognoses, and decide on appropriate further investigations and referrals. This module will cover differential diagnosis of gastrointestinal, hepatic, metabolic, integumentary, immune, respiratory and urinary tract disorders.

Differential Diagnosis 2

This module follows DD1, to provide students with an understanding of the different signs and symptoms of common health conditions. This module will cover differential diagnosis of musculoskeletal, nervous, mental health, cardiovascular, endocrine and reproductive disorders.

Food for Wellness

In this module, students will explore the evidence for the therapeutic benefits and health outcomes of a balanced whole food diet. Food culture is explored across various ethnic groups and religions, and topics including traditional dietary paradigms, modern food production and genetic modification will also be discussed. Most sessions include insights into specific beneficial foods.

Food Health & Safety

Exploring food regulation, labelling and transportation, this module also encompasses genetic modification, industrial food processing, food adulteration and the use of additives in the context of food health and safety.

Food Philosophy    

Exploring the history of food and economic and environmental issues from a global perspective, this module looks at differences in food choices, preparation and sources across cultures, religions, families and individuals. We also explore food ethics; analyse the evidence for the impact of food choices on mind, body and spirit; and discuss how traditional diets can improve the health and wellbeing of individuals.

Health Sciences, Foundations

HSF is a self-paced learning module for students without prior human biology studies. It introduces the structure and function of the human body and the major body systems, together with an introduction to pathology, microbiology and pharmacology.

Medical Terminology

Specifically designed to teach students to effectively and efficiently communicate with other health professionals, this module analyses the structure of medical terms, diagnostic tests and referrals.

Natural Health Philosophy

Exploring the cultural origins, philosophies and historical development of modern day natural therapies, this module will outline the philosophical foundations of natural medicine and provide an overview of various modalities. Theories and applications of specific natural therapies are compared with each other and biomedical practice.

Nutraceuticals for Wellness       

This module is designed to teach you the basis of nutritional supplementation for wellness. You will learn about a wide range of nutritional supplements, including vitamins, minerals, amino acids, essential fatty acids, enzymes, probiotics and antioxidants. We will cover food sources, deficiency symptoms, therapeutic uses, and cautions and contraindications. By the end of this course, you will have an in-depth knowledge of when and how to safely recommend nutritional supplements.

Nutrition 1

This module provides a broad overview of nutrition, including an introduction to macro- and micro-nutrients, energy requirements, exogenous factors affecting nutrition, and dietary guidelines. The student will learn how to perform a basic nutritional assessment, and to plan and implement dietary modifications based on healthy eating guidelines. We will also look at nutrition in respect to different life stages, weight management and food reactions.

Nutrition 2

Expanding on NU1, Nutrition 2 provides students with an in-depth look into specific micro- and macro-nutrients, including their food sources, physiological function, metabolism, and deficiency and excess symptoms. Students will explore therapeutic applications of nutrients and rationales for supplementation, as well as gaining an understanding of current TGA regulations.

Pathology

Integrating knowledge of anatomy and physiology, students will learn to apply knowledge of pathological processes to clinical outcomes. Diseases states are identified and discussed in terms of their effects on cell structure and function, as well as their underlying risk factors. Appropriate pathological tests and the interpretation of their results are also discussed.

Pharmacology

Pharmacological principles of pharmacokinetics, pharmacodynamics and pharmacogenetics are applied to define drug actions and interactions. Students will learn to classify drugs according to mechanisms of action and reflect upon the legal and ethical responsibilities of practitioners and the media.

Practice Management

This module will develop awareness of the necessary factors involved in operating a complementary medicine practice, including financial considerations, taxation requirements, record keeping, legal issues, implementation of systems, policies & procedures, and statutory & regulatory requirements. Students will create a business plan, formulate marketing strategies and materials for use in practice, and learn the basics of managing human resources.

Professional Development

In this module, we will explore techniques for effective communication, including the use of micro-skills, to enable students to develop oral and written communication skills to enhance the therapeutic encounter. We will also discuss self-esteem, self-concept, self-presentation and social psychology, as well as professional boundaries and legal and ethical considerations.

Research Evaluation      

In this module, students will learn to develop their academic writing skills and apply knowledge of research methodology to the critique of research papers. This module will help students to differentiate between treatment options with a strong evidence base and those without, reflecting upon and critically evaluating their own work.

Tissue Salts

After introducing the historical development of tissue salts and mineral therapy, we discuss their benefits, roles and limitations within the field of nutritional healing. Students will learn to identify mineral deficiencies and needs, and the main actions and indications of each of the twelve tissue salts are described in depth. Using case studies, the principles and methods for managing acute and chronic conditions in patients of differing age and physiological states using tissue salt and mineral therapy is determined with respect to current evidence.

Treatment Protocols (NuM) 1 

This module integrates the knowledge gained in previous modules to enable students to critically analyse clinical cases from a holistic perspective, and develop evidence-based nutritional medicine treatment protocols for gastro-intestinal, hepatic, integumentary, immune, respiratory, urinary tract and metabolic conditions. Treatment protocols will be critically evaluated and management plans adapted for follow up cases. Students will also learn to recognise red flags and decide on appropriate referrals.

Treatment Protocols (NuM) 2

This module integrates the knowledge gained in previous modules to enable students to critically analyse clinical cases from a holistic perspective, and develop evidence-based nutritional medicine treatment protocols for musculoskeletal, nervous, mental health, cardiovascular, endocrine and reproductive conditions. Treatment protocols will be critically evaluated and management plans adapted for follow up cases. Students will also learn to recognise red flags and decide on appropriate referrals.