DHN STUDENT SYLLABUS - Flipbook - Page 11
Formation and Sources
Health Effects and Toxicity
Prevention and Risk Reduction
Histamines: Fermentation and Food Sensitivity
Histamine Formation in Foods
Histamine Intolerance Mechanisms
Clinical Presentation and Management
Lectins: Plant Defense Compounds
Lectin Structure and Function
Health Effects and Concerns
High-Lectin Foods and Avoidance
Oxalates: Crystal Formation and Health Effects
Oxalate Biochemistry
Health Conditions and Oxalate Accumulation
Low Oxalate Diet Implementation
Salicylates: Natural Plant Compounds
Salicylate Sources and Function
Salicylate Sensitivity Reactions
Management and Avoidance Strategies
Professional Applications and Clinical Integration
Assessment and Testing
Client Education and Support
Food Safety & Parasites
Part A: Produce Safety
Salad Safety & Economics of Fruit
Produce Contamination Sources
Washing Protocols and Safety Measures
Part B: Food and Parasites
Specific Parasites by Food Source
Sushi and Raw Fish Parasites
Raw/Undercooked Meat Parasites
Water-Borne Parasites
Contaminated Produce Parasites
Bean Sprouts and High-Risk Foods
Soil Contamination Parasites
