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LC 500



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This course presents a comprehensive study of contemporary learning in nutrition. It is designed for health professionals who educate clients in the course of their practices. Students acquire an in depth knowledge of nutrition including science and application to healthy living. Preventative health is emphasized related to all aspects of sound nutrition. The most common disease states related to poor nutrition are examined. Students will also study sound recommendations for nutrition support for clients coping with chronic disease. Physiology and related science are examined relative to bodily processes as applied to nutrients. Students will have a broad knowledge base of nutrition science and application in which to provide in depth coaching sessions with their clients. Course Code: LC 500. Contract hours of education: 50 hours.


Pre-requisite: You must meet at least one prerequisite as defined by AIHCP to enroll into this course. To view pre-requisites, go to: Certification Program

This course is particularly designed for professionals seeking to meet education requirements for certification as a Certified Health Life Coach by the American Institute of Health Care Professionals, Inc,.


Instructor/Course Author:  Dominick L. Flarey, Ph.D, RN-BC, ANP-BC

Link to Resume

E-mail: info@aihcp.org

TIME FRAME: You are allotted two years from the date of enrollment, to complete all of the courses in the Holistic & Integrative health care practice program. There are no set time-frames, other than the two year allotted time. If you do not complete the courses within the two-year time-frame, you will be removed from the course and an "incomplete" will be recorded for you in our records. Also, if you would like to complete the courses after this two-year expiration time, you would need to register and pay the course tuition fee again.

BOARD APPROVALS: AIHCP is an approved provider of continuing education by the Florida Board of Nursing and the District of Columbia Board of Nursing. CE Provider # 50-11975.The American Institute of Health Care Professionals, Inc. is a licensed Continuing Education Provider in the State of California, Board of Registered Nursing, Provider # CEP 15595. Access information

Reading/Study Assignment: this course covers Chapters One (1) through Eight (8) in the required textbook.


Nutrition: An Applied Approach (3rd edition). Thompson J, Manore M. San Fransico; Pearson Education Inc: January 8, 2011.

  • ISBN-10: 0321696646
  • ISBN-13: 978-0321696649


AIHCP Online Bookstore: AIHCP provides an online bookstore stocked with all of the required textbooks, and/or materials required for its CE courses. To purchase this book online, click the access store link, go to the table of categories, right upper hand corner, and click on "Life Coach." Access AIHCP Store: click here


Instructor: Your instructor for this course is Dominick L. Flarey, Ph.D, RN-BC, ANP-BC, a certified advance practice nurse, certified clinical hypnotherapist and certified in spiritual counseling and other holistic modalities, and the Executive Director of the American Institute of Health Care Professionals, Inc. Access information.

GRADING: You must achieve a passing score of at least 70% to complete this course and receive the 50 hours of awarded continuing education credit. There are no letter grades assigned. You will receive notice of your total % score. Those who score below the minimum of 70% will be contacted by the and options for completing additional course work to achieve a passing score, will be presented.

Online Classroom Resouces and Tools

* Message Boards: each specialty program has an area to "post" on the message board. Students may post messages at anytime. Posting allows students to converse with those in the same specialty practice and to discuss issues/course content etc. Instructions for posting are provided in the online classrooms.

* Chat Rooms: each specialty has it's own unique "chat room." Inside of the classroom there is a schedule for "chat time" with students in your specific specialty practice. Participating in "chats" is voluntary. The chat sessions are used as means for students to come together and discuss course content or anything related to the courses and/or certification specialty.

* Examination Access: there is link to take you right to the online examination program where you can print out your examination and work with it. All examinations are formatted as "open book" tests. When you are ready, you can access the exam program at anytime and click in your responses to the questions. Full information is provided in the online classrooms.

* Student Resource Center: there is a link for access to a web page "Student Resource Center." The Resource Center provides for easy access to all of our policies/procedures and additional information regarding applying for certification. We also have many links to many outside reference sites, such as online libraries that you may freely access.

* Online Evaluation: there is a link in the classroom where you may access the course evaluation. All students completing a course, must, without exception, complete the course evaluation.

* Faculty Access Information: you will have access to your instructor's online resume/biography, as well as your instructor's specific contact information.

* Additional Learning Materials: some faculty have prepared additional "readings" and /or brief lecture notes to enhance your experience. All of these are available in the online classrooms.

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COURSE OBJECTIVES: Upon completion of this course, you will be able to:

1. Discuss reasons why nutrition is essential to good health
2. Identify the six classes of nutrients essential for health
3. Identify the dietary reference intakes for nutrients
4. Describe the steps of the scientific method
5. Describe the characteristics of a healthful diet
6. Define components that must be included on food labels and how to determine the nutritional adequacy of food
7. Define dietary guidelines and discuss how they are used to design healthful diets
8. Discuss the use of the MyPyramid and how it is used to design healthful diets
9. Distinguish between appetite and hunger
10. Discuss cell anatomy and physiology
11. Describe the contribution of each organ of the gastrointestinal system to the digestion, absorption, and elimination of food
12. Discuss causes, symptoms, and treatments of prominent gastrointestinal disease
13. Define the difference between simple and complex carbohydrates
14. Define the function of carbohydrates in our bodies
15. Define the Acceptable Macronutrient Distribution Range for carbohydrates, and the Adequate Intake for fiber
16. Identify the potential health risks associated with diets high in refined sugars
17. List and describe the three types of lipids found in foods
18. Explain the derivation of the term trans fatty acid and how trans fatty acids can negatively affect our health
19. Identify the beneficial functions of the essential fatty acids
20. Describe the steps involved in fat digestion
21. Identify at least three common food sources of unhealthful fats and three common sources of beneficial fats
22. Describe how proteins differ from carbohydrates and fats
23. Describe the functions of proteins in our bodies
24. Discuss how proteins are digested, absorbed, and synthesized by our bodies
25. Describe health disorders related to inadequate protein intake
26. Identify four nutrients that function as electrolytes in our body
27. List the major functions of water in the body
28. Describe how electrolytes assist in the regulation of healthful fluid balance
29. Describe the sources of fluid intake and output in our body
30. Define the term free radicals and explain how they can damage cells
31. Define the term antioxidants enzyme systems and identify the minerals involved in these systems
32. Discuss the interrelated roles of vitamins E and C in protecting cells from oxidative damage
33. Discus beta carotene and vitamin A and its function in the body


1. Nutrition and contribution to health
2. Macro and micro nutrients
3. Dietary needs
4. Research study and results
5. Dietary reference intakes
6. Nutrition and wellness promotion
7. Alcohol and its effects on health
8. Components of healthy diets
9. Tools for designing healthy diets
10. Dietary guidelines & USDA good guides
11. Food labels
12. Phytochemicals
13. Physiology of appetite
14. Digestion anatomy & physiology
15. Cellular anatomy & physiology
16. Disease states related to digestion, absorption and elimination
17. Colon cleansing
18. Disorders related to specific foods
19. Carbohydrates
20. The Glycemic Index
21. Physiology of carbohydrates and metabolism
22. Artificial sweeteners
23. Obesity
24. Diabetes and nutrition
25. Fats
26. Fats and the digestive tract
27. Essential fatty acids
28. Trans fats
29. Cardiovascular diseases and nutrition
30. Proteins
31. Digestion, absorption of proteins
32. Calculating protein needs
33.Vegitarian diets
34. Health problems related to protein intake
35. Vitamins and minerals
36. Fluid and electrolyte balance
37. Nutrients involved in hydration and neuromuscular function
38. Fluid imbalances
39. Nutrients involved in antioxidant function
40. Oxidation and free radicals
41. Antioxidant foods and supplements
42. Cancer and nutrition

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