The course evaluates the use of nutrition therapy in cases of inflammation, pain, and autoimmune disorders. The physiology and biochemistry of the inflammatory process is explored in detail and related to the process of nociception and pain. Chronic inflammation and various degenerative diseases such as cancer, heart disease, eczema, Alzheimer's, Parkinson's and other conditions will be discussed as they relate to inflammation symptoms. Practical nutritional applications including both dietary therapies and supplements directed at reducing inflammation are reviewed along with current available evidence.

Credits: 3.00
Lecture Hours: 45

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