This course introduces students to the exciting world of whole foods nutrition and food as medicine. Students explore the attributes of foods and their properties in order to understand what to favour and to avoid in the presence of various pathological syndromes. Students also learn the role digestion plays in nutrition. Dietary philosophies from major medicinal lineages are discussed, including Traditional Chinese Medicine and Ayurveda. This course begins to build the framework and theory of food as treatment. This course is recommended for students in their first year of studies.
Prerequisites: – – Semester: Fall, Winter Credits: 3 Hours: 45