DHN STUDENT SYLLABUS - Flipbook - Page 9
Professional Practice Integration
Ethical Considerations and Future Directions
Vinegar - Individual Sensitivities & Therapeutic Applications
Vinegar Varieties & Production Methods
Production Methods Impact on Individual Tolerance
Individual Sensitivity Patterns & Reactions
Underlying Sensitivity Mechanisms
The Vinegar Controversy - Conflicting Health Claims
Evidence-Based Analysis of Vinegar Benefits
Testing Individual Tolerance
Therapeutic Protocol Development
Professional Scope and Safety Considerations
Client Assessment for Vinegar Use
Cultural and Culinary Integration
How Food is Made:
Processing, Manufacturing & Allowable Contamination Standards
FDA Allowable Contamination Levels in Processed Foods
Grain Products & Flour Contamination Standards
Canned & Processed Foods Legal Contamination
Spices & Seasonings Contamination Allowances
Nuts, Seeds & Protein Products
Additional Allowable Contaminants
Poultry Processing Methods and Chemical Treatment
Warehouse Storage & Pest Management
Processing Plant Standards and Reality
Cold Chain Management and Transportation
International Processing Differences
Quality vs. Cost Considerations in Food Production
Manufacturing Reality vs. Marketing Claims
Professional Implications for Nutrition Practice
Environmental and Safety
Fluoridated, Chlorinated, & Bottled Water
The Fluoridation Controversy
Fluoride Health Effects & Research
Chlorination and Disinfection Byproducts
Bottled Water Industry Analysis
