Westbrook Course Catalogue ListingsTo request a printed Westbrook University Course Catalogue, please call us at 1 800 447-6496 Course Codes by Alphabetical Link |
| NU 405 | 4 credits | 51.1601-51.1612 |
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New Concepts of Nutrition I |
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| An introduction to the way food is utilized by the human body for building healthy tissue. Emphasis is placed upon the importance of whole and living foods as provided by nature. The student will learn the important properties of specific foods and how they benefit various systems of the body. A Master Feeding Program will be detailed which includes guidelines for all of the nutrients a person needs for optimum health, vitality, and longevity. | ||
| NU 410 | 4 credits | 51.1601-51.1612 |
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Food Preparation for Health and Harmony |
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| This course teaches practical nutrition and how to build a healthier body starting in your kitchen. Descriptions of cookware and food preparation methods are given. Eating habits are discussed. The student will learn about a wide variety of delicious and creative recipes made from whole foods and how to replace packaged processed foods with whole foods. Ideas for salads, soups, natural desserts, home freezing, special blending recipes, sprouting, making yogurt, and using nuts and seeds are presented. | ||
| NU 460 | 4 credits | 51.1601-51.1612 |
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Newer Concepts of Nutrition II |
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| This course is an extension of nutritional principles introduced in Newer Concepts of Nutrition I. Protein, carbohydrates, fats, vitamins, minerals, and whole foods are discussed according to the ways they are used by the body. Body systems are examined and the foods which are best for strengthening each one. The student will learn how certain foods can overcome nutritional deficiencies and allergies, and how they can build immunity. Selecting and preparing foods for the best nutritional value for adults as well as children is explained. | ||
| NU 470 | 4 credits | 51.1601-51.1612 |
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Environmental Nutrition |
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| This course examines our ecosystem and the vital link between our food, our immunity, and our planet. Topics discussed include the greenhouse effect, the growing pollution problem, food irradiation, the indiscriminate use of toxic pesticides, and the destruction of the world’s forests. It focuses on the existing dangers inherent in our agricultural system such as the demineralization of our soil, the declining nutritional values of our food supply, and the resulting diseases that occur. A wide range of practical solutions is offered including foods for survival, alternatives to pollution / pesticides, antibiotics, and various methods of organic gardening are explained. | ||
| NU 505 | 5 credits | 51.1601-51.1612 |
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Food for Healing |
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| This course covers a wide variety of whole foods and their remedial values. Special foods from various parts of the world are described with an explanation of their healing properties. Changes that occur in animals from eating certain foods are studied so that we can better understand their effects on people. Color and vibration of foods are discussed. How to grow herbs and use them for strengthening the body systems and organs is detailed. Digestion and the importance of proper assimilation are covered. How to use food to acquire and maintain health and vitality is a very important aspect of this food healing course. | ||
| NU 510 | 4 credits | 51.1601-51.1612 |
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The Chemistry of Body, Mind, and Spirit |
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| Dr. Jensen teaches the importance of taking care of ourselves physically, mentally, and spiritually. He explains the importance of fresh air, sunshine, good water, good soils, whole foods, and positive thoughts. Each of these factors make up a part of the chemical story. We must have healthy elements within our bodies in order to be well. Dr. Jensen believed, after sixty years of practice, that almost every disease is a chemical element deficiency in the body. | ||
| NU 650 | 4 credits | 51.1601-51.1612 |
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Nutritional Counseling: Dr. Bernard Jensen’s Approach |
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| This is a course for the student who plans to counsel clients. It covers the digestive processes, bodily functions, and nutritional requirements. Vitamins, minerals, herbs, tonics, broths, wholesome beverages, acid and alkaline foods, and how each is used in the body is examined. Foods and their nutritional content are listed with an explanation of the ways they can be used for healing and maintaining health. A daily food program, elimination diet, fasting, and rules for eating are given. Some iridology methods are included in this course as a tool to assist the practitioner in better understanding the client. The blood and the importance of clean blood are emphasized as the student takes a step-by-step journey through the reversal process and healing crisis. | ||