NTP and FNTP Course Videos
Welcome
- Introduction
- Role & Scope of NTC
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Evolution of the Modern Diet
- Introduction to The Evolution of the Modern Diet
- Milestones
- Pioneers
- Polyface
- Conclusion
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The Basics of Nutrition
- Introduction to The Basics of Nutrition
- Macronutrients
- Micronutrients
- Adjusting Macronutrients
- Properly Prepared
- Conclusion
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The Client Consultation Process
- NTP Client Consultation
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- FNTP Client Consultation
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Anatomy & Physiology
- Introduction to Anatomy and Physiology
- The Basics of Human Anatomy
- The Power of Hydrogen (pH)
- Anatomical Positioning
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Digestion & Elimination
- Introduction to Digestion
- Proper Function
- Dysfunction
- Coca’s Pulse Test
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Blood Sugar Regulation
- Introduction to Blood Sugar Regulation
- The Big Ideas of Blood Sugar Regulation
- The PAALS and “G words”
- The HPA Axis
- Fueling for Function
- Lifestyle Choices
- Client Interview
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Fatty Acids
- Introduction to Fatty Acids
- Normal Function
- Dysfunction
- The Oiling of America by Sally Fallon Morell
- Food as Medicine by Jerry Brunetti
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Mineral Balance
- Introduction to Mineral Balance
- Calcium Cofactors
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Hydration
- Hydration
- Hydration Solutions
- The Kidneys
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Endocrine
- Introduction to Endocrine
- Overview of the Endocrine System
- Endocrine Issues
- The Foundations and Endocrine Health
- Blood Sugar and the Endocrine System
- A Note on BHRT
- Endocrine Health Solutions
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Immune
- Introduction to the Immune System
- Anatomy (GALT)
- Innate Immunity in Action
- Adaptive Immunity in Action
- Immune Dysfunction
- Immune Case Study
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Cardiovascular Health
- Introduction to Cardiovascular Health
- Overview of the Cardiovascular System
- The Foundations and Cardiovascular Health
- Cardiovascular Issues: Hypertension
- Cardiovasular Issues: Vascular Disease
- Cardiovascular Issues: Two Types of Heart Disease
- Cardiovascular Solutions
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Nutritional Detoxification
- Overview
- The Systems of Detoxification
- Nutritional Detoxification
- The Foundations and Detoxification
- Detoxification: General Programs
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Culinary Wellness
- Culinary Wellness: Part 1
- Introduction to Culinary Wellness
- Kitchen Basics
- Liver
- Kale Salad
- Duck
- Chocolate Avocado Mouse
- Pantry Labels
- Eating Dinner
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- Culinary Wellness: Part 2
- Introduction to Culinary Wellness pt. 2
- Salmon with Herb Sauce
- Vietnamese Beef Stew
- Apple Crisp
- Planning for Your Client
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Barriers, Influences and Emotional Wellbeing
- An Interview With Karen Washington
- Expert Speak
- Initial Client Interview
- Follow Up Client Interview
- Roundtable Zoom Call
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Sleep, Stress and Movement
- Sleep
- Stress
- Movement
- Introduction
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Environmental Factors
- Introduction
- Practical Application
- Consultation Interview
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Functional Evaluation
- Functional Evaluation Videos
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Performance Nutrition
- Introduction
- Paul Tijerina Interview
- Cathy Eason Interview
- Victoria LaFont Interview
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