Nutritional Therapy
Nutritional Science & Therapeutics, or clinical nutrition, is an evidence-based approach that supports the promotion of health, peak performance and individual care.
Become a certified Nutritional Therapist
At IINH, we approach Nutrition from a Personalised Nutrition perspective. In other words, from the premise that we are all biochemically unique and therefore respond to food in a unique way depending on a number of variables (eg our genes, age, life stage, environment and lifestyle). We also use the Functional Medicine model of healthcare which practically applies the principles of Personalised Nutrition.
We teach our Nutritional Therapy students to consider everyone to be unique and to recommend individualised nutrition and lifestyle programmes rather than a ‘one size fits all’ approach. We teach students to use a wide range of tools to assess and identify potential nutritional imbalances and understand how these may contribute to an individuals’ symptoms and health concerns. This approach allows them to work with individuals to address nutritional balance and help support the body towards maintaining health.
Nutritional Therapy is an evidence-based approach and our students are expected to critically analyse, interpret and evaluate relevant information (including research and functional test results) to inform actions.
Our qualification is mapped to the Core Curriculum for Nutritional Therapy as developed by the Nutritional Therapy Education Commission (NTEC).
What does a Nutritional Therapist do?
The Nutritional Therapist begins by conducting a comprehensive consultation and assessment of a person’s diet, lifestyle, and specific health concerns. Based on this information, the Nutritional Therapist and client discuss and agree on a customised nutrition and lifestyle plan that takes into account the individual’s unique needs and preferences. These recommendations can often be supported by findings from functional tests.
Nutritional therapists educate their clients on the principles of balanced nutrition and guide them in making healthier food choices. They may also provide advice on nutritional supplements when necessary. Furthermore, nutritional therapists monitor their clients’ progress, make necessary adjustments to the nutrition and lifestyle plans, and offer ongoing support and motivation. Overall, their role is to empower individuals to take charge of their health by optimising their nutrition and making sustainable lifestyle changes to improve their well-being.
Accreditation
Our Diploma in Nutritional Science and Therapeutics is an Ofqual regulated qualification – externally accredited through Crossfields Institute. They approve and monitor the curriculum and assessment standards, and routinely audit students’ work. This way you can be assured that the content you are learning is up to date and of the highest standard. The course is also approved by the NTOI (Nutritional Therapists of Ireland) who are the professional organisation representing qualified Nutritional Therapists in Ireland. Also accredited by FNTP (The Federation of Nutritional Therapy Practitioners) is the largest and fastest growing professional organisation for practitioners of Nutritional Therapy in Europe. Students and Graduates are eligible to apply for CMA Membership as they have demonstrated their commitment to excellence by choosing to train with IINH.
Enrolment: Start Today
Enrolment Closes: Nov 15th 2024
Enrol today to kickstart your learning journey with access to the self-guided “Fundamentals Of Nutrition” ahead of the course start date in November.
If November is too soon for you, contact our admissions team for details of our next intake.
Time Commitment
Course Duration: 3 years *
This interactive, part-time course is delivered fully online for all students.
1,650 notional learning hours. This includes lecture time, home study, tutorials, reading and assignments (approx. 15 hours per week).
Student Clinic
Guided learning hours (GLH) = 90 hours
Total qualification time (TQT) = 220 hours
*If 3 years is too long of a commitment for you right now, learn more about our 10 month Diploma in Professional Nutrition & Health Coaching
Awards
Our Diploma in Nutritional Science and Therapeutics is an Ofqual regulated qualification – externally accredited through Crossfields Institute.
Professional Body
NTOI (Nutritional Therapists of Ireland) is the professional organisation representing qualified Nutritional Therapists in Ireland.
FNTP (The Federation of Nutritional Therapy Practitioners) is the largest and fastest growing professional organisation for practitioners of Nutritional Therapy in Europe.
Fees & Enrolment Form
To view full fee breakdown, available offers and enrolment form, click the button below.
If you have completed our Diploma in Nutrition & Health Coaching, please contact our NT team to discuss exclusive graduate course fees and start date.
Our Nutritional Therapists and Nutrition & Health Coaches are active in over 50 countries – and counting!
Need more information?
Speak with our admissions team, with no obligation, by clicking the links below.
Our team are all IINH graduates who have been in the position you are in now and would be happy to answer any questions you may have.
Irish Admissions Team
Nutritional Therapy V Nutrition & Health Coaching
One of the most frequently asked questions we get is ‘What is the difference between a Nutrition & Health Coach and a Nutritional Therapist?’ We have created a handy table to explain the differences between these two rapidly growing fields
You may have found a Nutritional Therapy course that looks interesting – but it really makes sense to check what you will actually get at the end of all your hard work! In this blog post we outline some of the important factors you should consider when choosing the right course for you.
Delivery
Self-Guided Section
This is a short section of the course that has been developed for you to build your nutrition knowledge ahead of the more in-depth elements of the course that are supported with live tutorials. Progress for this section is tracked with knowledge checks after each module.
Supported Section
Content is released on our dedicated learning platform for you to review ahead of frequent live learning sessions, where you can approach our expert tutors with any questions you have. You will be supported with frequent live tutorials, group work & interactive forums. Assessments include paper case studies, lit reviews, written assignments, presentations and supervised clinical practice
Assessment
Our Nutritional Therapy students undergo variety of assessments including:
- Comprehensive Paper Case Study
- Critique and Literature review
- Written Assignments (eg Pharmacology, Magazine article, A&P Integration Essay)
- Presentations (group and individual)
- Clinical Practice (online) under Supervision
This vocational qualification offers practical, hands-on learning, engaging case study work, and interactive experiences with real clients, so that you can feel confident as you set out as a newly qualified Nutritional Therapist.
Awards
Crossfield’s Institute Diploma in Nutritional Science and Therapeutics (DipNST). The is course Ofqual-regulated and awarded by CFI awarding.
- Recognised by Nutritional Therapists of Ireland (NTOI, the independent professional body representing Nutritional Therapy in Ireland.
- FNTP (The Federation of Nutritional Therapy Practitioners) is the largest and fastest growing professional organisation for practitioners of Nutritional Therapy in Europe.
- Students and Graduates are eligible to apply for CMA Membership as they have demonstrated their commitment to excellence by choosing to train with IINH.
What Do Our Graduates Say?
What Do Course Auditors Say About IINH?
Nutritional Therapy Student clinic
Guided learning hours (GLH) = 90 hours
Total qualification time (TQT) = 220 hours
GLH: total hours of face-to-face time, which includes live lecture days and tutor facilitated webinars
TQT: total hours required to complete the unit – including independent study and clinical practice hours with clients
The aim of this unit is to help learners bring together all that they have learned in the other parts of the programme. They will conduct live consultations under close supervision allowing them to develop their skills as competent practitioners. They will also learn to evaluate the effectiveness of nutritional therapeutic interventions and to provide effective on-going support.
It is important that learners develop their practitioner skills in order to become an effective nutritional therapist. They will experience the consultation process first hand, initially through observing consultation sessions and then by conducting their own consultations under experienced supervision. Throughout this process, learners are encouraged to identify and develop their own individual approach as practitioners.
Learners will develop their ability to use Functional Medicine tools to gather client information, assess and evaluate client needs and build an in-depth assessment of their client. They will also learn how to design a range of nutritional therapeutic interventions. To do all of this, they will draw on the physiological, pathophysiological and nutritional knowledge they have gained elsewhere in the qualification.
36 clinic observations
For the 36 observations, students have the opportunity to watch pre-recorded clinics featuring experienced Nutritional Therapists conducting real live initial consultations and follow-up sessions with clients. This allows observing students to witness the entire journey, from the client’s first consultation to the recommended diet and lifestyle changes and how these changes affect the client’s health concerns and symptoms over time. The experienced NTs also assess the effectiveness of nutritional therapeutic interventions and provide ongoing support during 1-2 follow-up consultations.
Moreover, students can attend live clinic days to observe their peers in action. During these sessions, they actively participate in designing client plans and can ask questions. These live clinics are closely supervised by experienced nutritional therapists affiliated with IINH.
Clinical Practice – 6 Live Consultations
As well as these two options to build up 36 observations for their portfolio, students also conduct 6 live consultations, all under close supervision. Real clients are assigned to students by our Student Clinic Supervisor. This hands-on experience with real clients allows students to apply the knowledge they’ve gained throughout their studies and develop their skills as competent practitioners. It empowers them to refine their unique approaches as practitioners, preparing them for a successful transition into their professional careers after graduation.
Course Outline
The Diploma in Nutritional Science and Therapeutics is a UK undergraduate level.
Supported Learning
Content is released on our dedicated learning platform for you to review ahead of frequent live learning sessions, where you can approach our expert tutors with any questions you have. You will be supported with frequent live tutorials, group work & interactive forums. Assessments include online quizzes, paper case studies, lit reviews, written assignments, presentations and supervised clinical practice
- Comprehensive knowledge of the structure and function of the major physiological systems of the body
- Digestive System
- Liver
- Endocrine System
- Immune system
- Cardiovascular & Circulatory System
- Respiratory System
- Nervous System
- Bones & Joints
- Urinary System
- How the different systems are integrated into the body as a whole.
- How the different systems maintain homeostasis
- Comprehensive anatomical and physiological knowledge to communicate knowledgeably and confidently with other healthcare professionals.
- Understanding of the effect of genetic factors on cell metabolism and function.
See full breakdown of each system in the course brochure
- The basic chemistry of the human body and the essential requirements for good health at the cellular level.
- The basic unit of life: the cell. The health of the cell underpins all aspects of our general health.
- The chemical processes and transformations in living organisms, molecular interactions and the structural characteristics of molecules.
- How energy is produced at a cellular level and how macronutrients, with the aid of co-factors and co-enzymes, are metabolised into energy.
- Understanding the substances essential to maintaining life at a molecular level and of the chemical mechanisms and pathways involved.
- Understanding the structure and function of water, macronutrients and nucleic acids.
What is biochemistry?
- The study of the chemical processes and transformations in living organisms
- Most fundamental need of body is a supply of energy.
- Energy is the power to do work or to produce heat/light
- Energy not created or destroyed but changes form
What is energy needed for?
- All metabolic processes
- Tissue growth and repair
- Thermoregulation (keeping body temp in narrow range)
- Movement; voluntary (e.g. physical) and involuntary (e.g. breathing/peristalsis)
What is the source of this energy?
- Source of all energy is the sun
- Plants trap energy from the sun (solar energy) in a process called photosynthesis
- Animals use plant foods as a source of energy. Humans use plants and animals as a source of the raw material for energy
So WHERE does the body produce this energy?
- There are a number of levels of organisation in the body:
- Chemical Level
- Cellular Level
- Tissue Level
- Organ & System Level
- Understanding pathology and how pathology can affect the functionality and integrity of the different body systems, both directly and indirectly.
- Evaluating clinical signs and symptoms generated by the body’s response to internal and external influences.
- Identifying clinical imbalances presented by a client to enable a complete assessment from a holistic point of view and therefore identify the most suitable nutritional interventions.
- Identifying potential serious signs and symptoms (red flags as listed in the NTEC Core Curriculum) to refer on to a medical practitioner.
- Understanding the origin of disease processes and how diseases develop at both a physiological and biochemical level.
- Understanding clinical features and the possible causes of the most encountered diseases
- Understanding the concept of differential diagnosis.
- Understanding the process of abnormal cell growth, tissue injury, inflammation and repair
- Understanding how microbiota can impact on health
- Use of assessment methods in clinical applications including functional testing, anthropometric testing and nutrigenetic testing
- The historical development of the profession, nutritional therapy principles and philosophy
- The founding principles of nutritional therapy
- The concepts underpinning CAM, integrative and orthodox medicine and dietetics
- Understanding the key principles and practices of nutritional therapeutics and how they may help combat pathology and disease in the different body systems.
- Learning about the main categories of phytochemicals including their occurrence, physiological actions and potential toxicity
- Exploring evidence for the traditional and novel uses of nutrients and non-nutrient food bioactives.
- Understanding the principles of Functional Medicine (FM). FM operates with a client centred principle, i.e. the client, not the disease, is at the centre of any therapeutic interventions.
- Use of Functional Medicine Tools
- Understanding how to develop a protocol for a nutritional therapeutic intervention
- Understanding how nutritional therapy may support various clinical imbalances within the body systems.
- Developing the skill of using food as a therapy and exploring the impact of nutrients on the health of the major body systems.
- Identifying factors that can affect the nutritional status of an individual, including nutrient bioavailability and impact of stress on nutrient status
- Understanding the sources, functions and interactions of micronutrients.
- Constructing menu plans which meet negotiated therapeutic goals, exploring use of transitional, alternative and functional foods, recipes and menu plans to increase compliance.
- Recommending nutraceuticals ethically, cost effectively and with regard to the environment and personal circumstances
- Suggesting suitable and appropriate lifestyle interventions that may support the client
- Conducting live consultations under close supervision allowing development of newly learnt skills, drawing on the physiological, pathophysiological and nutritional knowledge gained throughout the program.
- Experience of the consultation process first hand, initially through observing consultation sessions and then by conducting own consultations under experienced supervision.
- Use of Functional Medicine tools to gather client information, assess and evaluate client needs and build an in-depth assessment of the client.
- Gaining experience and competency to complete and continuously update Functional Medicine tools including symptoms burden analysis, timeline, matrix
- Designing and evaluating the effectiveness of nutritional therapeutic interventions.
- Learning how to provide effective on-going support to clients.
- Learning how to encourage clients to set goals, how to ask relevant questions, and how to seek advice or express concerns
- Ensuring client’s understanding of their role and responsibilities throughout the therapy process
- Discussing and sharing experiences with peers and exploring the subtle complexities of working with real life cases in a supportive environment.
- Exploring and utilising reflective practice methods that can be applied to support personal growth and development as a nutritional therapist.
- Opportunity to identify and develop an individual approach as a practitioner.
- Nutritional therapists frequently work with clients who are taking doctor-prescribed and/or over the counter (OTC) medications.
- Key concepts and principles of pharmacology, including how drugs interact with the human organism and with foods and nutraceuticals.
- Basic understanding of pharmacology and the principles of pharmacokinetics and pharmacodynamics.
- How commonly used drugs interact with the human organism, including possible side effects and contraindications.
- How drugs interact with foods, nutraceuticals and other substances.
This unit does not enable learners to prescribe or administer pharmaceuticals in any way and is intended solely to deepen understanding relating to nutritional therapeutic practice.
- Knowledge and skills to develop the competencies needed to establish appropriate and effective professional and therapeutic relationships with clients.
- Reflective practice and how this can be used to develop skills as a nutritional therapist.
- Explore and practice the skills required to establish, develop and manage therapeutic and professional relationships with clients.
- Identifying the practitioner’s responsibilities when working with clients including time management, boundary setting, implied and informed consent and practitioner self-care
- Developing capacity for empathic and effective communication within the context of a professional relationship.
- Practice management; the legal, ethical, administrative and business requirements of practice (including privacy and data protection), which are essential when offering services to the public.
- Understanding requirements for the practitioner to remain fit to practice including relevant codes of conduct, registering with a professional body and practising within a scope of practice.
- Learning how to manage relationships with other professionals to support working with clients
It is important that nutritional therapists are research orientated and think critically about the field of nutritional science. As the profession is constantly evolving, nutritional therapists must keep up to date with the latest developments in their field.
- Principles and practices of research to better understand and evaluate publicly available research literature.
- Value and skill of researching information in practice.
- How to access, understand and evaluate the reliability of research data as it relates to clinical decision making.
- How to effectively reference work.
See full breakdown of each system in the course brochure
Self-guided Learning - Fundamentals of nutrition
This is a short section of the course that has been developed for you to build your nutrition knowledge ahead of the more in-depth elements of the course that are supported with live tutorials. Progress for this section is tracked with knowledge checks after each module.
Carbohydrates
- Different carbohydrates (carbs) are, and which foods are high in carbs
- How most carbohydrates end up as glucose and the main function of glucose.
- Differing requirements for carbs for the general population and for low carb dietary approaches.
- Difference between good quality, wholesome carb foods vs simple refined carbohydrate foods: ‘quality over quantity’.
- Practical ways to include healthful carbohydrate foods in meals and snacks.
Protein
- Which animal and plant foods provide a rich source of protein.
- Daily requirements of protein for the general population and the amount of protein provided by some common foods.
- General functions of protein and some more specific functions.
- Practical ways to include adequate protein in meals and snacks
Fats & Oil
- Best sources of unrefined fats and oils and how they are classified
- Best oils to use for cooking, best to use cold as dressings – and best avoided!
- Functions of fat
- Daily fat requirements recommended for the general population and for those following a low carb or ketogenic style diet.
- Two main essential fatty acids, their sources and benefits
- Why there is an imbalance in omega 3 & omega 6 essential fats in the modern diet, and the health impacts of this
- Practical hints and tips to ensure you, your family (and clients), are getting a balance of healthful fats
Vitamins
- Why vitamins are ‘vital’ and how we measure them
- How vitamin bioavailability can vary depending on several factors
- Difference between water-soluble and fat-soluble vitamins
- Concept of biochemical individuality
- Key functions of each water-soluble vitamin
- Common signs of sub optimal water-soluble vitamin deficiency
- Main food sources of the water-soluble vitamins
- Factors that may affect the availability or absorption of water-soluble vitamins
- How water-soluble vitamins can be used therapeutically
- Some key functions of fat-soluble vitamins
- Common signs of insufficient intakes of fat-soluble vitamins
- Most important food sources of fat-soluble vitamins
- Cautions about supplementing with fat-soluble vitamins
- Some ways fat-soluble vitamins can be used therapeutically.
Minerals
Minerals (introduction, macro-minerals, microminerals)
- How foods can be depleted in minerals before they reach our plate
- How making smarter choices of certain foods will naturally include more minerals in your diet
- Two categories of essential minerals, with examples of each
- Different forms of minerals that occur in foods and supplements (organic, inorganic and colloid) and the best forms to look for in supplements.
Macrominerals
- Key functions of calcium, magnesium and sodium
- Superior forms of calcium, magnesium and sodium to supplement with
- Natural food sources of calcium, magnesium and sodium
- Recognise some sub-optimum or deficiency signs of magnesium and sodium
- Multiple factors required to support bone health
Microminerals
- Functions of iodine, iron, selenium and zinc
- Natural food sources of iodine, iron, selenium and zinc
- Better supplement forms available if taking iodine, iron or zinc
- Signs indicating deficiency of iodine, iron, selenium and zinc
- Precautions to take when supplementing with iodine, iron, selenium and zinc
- Potential impact of goitrogens in foods on iodine and how to counteract them
- The variable absorption of iron and those who may have higher demand need
- Impact of excess amounts of iodine, iron (also about hemochromatosis), selenium and zinc.
- What is meant by ‘unprocessed’ and ‘ultra-processed’ foods
- NOVA ultra-processed foods categories and what they mean
- Why it’s best to avoid ultra-processed products
- How to recognise an ultra-processed product from the ingredient label
- Foods included in an unprocessed diet
- ‘Foods’ and ingredients best to avoid
- How poor diet undermines metabolic health and drives illness, e.g. diabetes, cardiovascular disease and cognitive decline
- Blood glucose levels and what they mean
- Fast-releasing vs slow-releasing carb foods and sugar; role of insulin
- Insulin resistance – its central role in metabolic health and weight management
- How high blood glucose and the blood sugar ‘roller-coaster’ impact health
- Maintaining healthy blood sugar levels with suitable dietary and eating habits
- How a wholefoods-based Mediterranean diet can support health
- How to make smarter choices around carbs and combine foods for a more balanced meal plate
- Plate portion sizes to help manage weight and promote good health
- Organic foods – what they are and why important; key organic foods to prioritise
Preconception and pregnancy
- How diet and lifestyle impact health of both partners prior to conceiving
- Factors that can affect the health of sperm and egg
- Toxins in the environment
- Practical tips to support a healthy pregnancy
- Crucial importance of good nutrition for supporting brain growth
Infants and young children
- Benefits of breastfeeding
- What to consider when weaning
- Importance of nutrition and exercise for the growing child
- How our current culture and environment favours obesity
- Practical ways to encourage children to eat better
Adulthood
- How diet and eating habits can strengthen or weaken the immune system and overall health
- Impact of shift work on health and how best to support irregular routines
- How diet and lifestyle can prevent or improve common chronic diseases of adulthood and senior years, e.g. autoimmune conditions, diabetes, dementia
- How to support good nutrition and other healthy behaviours in older people.
Digestion & Absorption
- The organs directly involved in the digestive activities within the gastrointestinal tract (GIT)
- The accessory organs that contribute to digestion and absorption processes
- What happens to food at each stage
- The role of the accessory organs play and their secretions
- The role of hydrochloric acid
Cephalic Digestion and The impact of Stress
- Cephalic digestion and how to support it
- The impact of stress on digestive function
Benefits of the Microbiome
- Gut microflora and how they keep us healthy
- Factors that can harm or support microbiome health
- How to Nourish the microbiome with Diet
- Practical ways to nourish the microbiome with suitable foods
- Practical ways to nourish the microbiome through smart lifestyle choices
Optimising digestive health through food
- How to optimise digestion through food
- About ‘Leaky Gut Syndrome’ and ways to support the gastrointestinal lining
- How does classic allergy differ from food sensitivity or intolerance?
- Digestive and other signs & symptoms possibly caused by food sensitivities
- Strengths and weaknesses of common tests to determine sensitivities to foods
- How and why to do the Elimination and Challenge test for food intolerances
- Foods containing wheat and various symptoms/ signs it can cause
- How to choose gluten- and wheat-free foods of better quality
- How to identify wheat on food labels
- What is coeliac disease, who gets it?
- How the immune system is triggered by gluten and how this may impact health
- Common symptoms associated with CD and non-coeliac gluten sensitivity (NCGS)
- Gluten-containing grains, and grains, nuts, seeds and flours that are naturally gluten free
- Problems with milk? Signs and symptoms caused by sensitivity to dairy foods
- Is it lactose sensitivity or allergy to milk protein?
- Alternative infant formulas and various ‘milks’ to try for babies and others
- Ingredients on food labels that are made from dairy
- Non-dairy foods that provide calcium
- Genuine and controversial health concerns around milk products
- Genuine and controversial health concerns around soy-based products
- Other food components or additives that can cause sensitivity reactions, including histamine, ‘nightshade’ vegetables, lectins, oxalates and sulphites.
NEED MORE INFORMATION?
Speak with our admissions team, with no obligation, by clicking the links below.
Irish Admissions Team
