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IMPORTANT NOTE: This course is no longer available for purchase. However, a full description of the course has been left up on the website for informational purposes.

ENVIRONMENTAL NUTRITION: UNDERSTANDING THE LINK BETWEEN ENVIRONMENT, FOOD QUALITY, AND DISEASE
(21-CE Credit Course)

This course is approved for 21-CE credits and it has been freshly updated to include new information on sustainable agriculture, carbon footprinting of food, genetic engineering and irradiation of food, mercury in fish, new organic regulations, and more. It was written for RDs and DTRs who are concerned about food supply quality and about the health impact of food contaminants, and who would like to take steps to make their personal food practices more sustainable.

A warning about the science focus:

The book itself is focused on science and research, and carefully documents key connections between food supply toxins, their origins, and their impact on health. There are over 100 original charts and diagrams in the book, and most are focused on chemistry, biochemistry, and metabolism. 890 research references from indexed journals and publications are included in the form of footnotes throughout the book, making it easy to identify sources of information. Since the book is focused on basic science and research, it does not try to address practical, "hands-on" information in this area of nutrition. However, the 2010 Updates Supplement is more practically oriented and includes suggested action steps to address personal health concerns and broad social concerns as well. The course has been completed by hundreds of registered dietitians and has received highly favorable evaluations from the vast majority of practitioners who have completed it. Still, it's important to note that there is a large amount of basic science in the course!

CPE level: 1.

Suggested learning codes: 2000, 2020, 2030, 2040, 2080, 2100, 4080, 9010.

Course expiration date: 04/26/2015.

IMPORTANT NOTE:BECAUSE THIS COURSE IS NOT BEING CONTINUED AFTER THE CURRENT EXPIRATION DATE OF APRIL 26, 2015, ALL REQUIRED COURSE COMPLETION MATERIALS MUST EITHER BE SUBMITTED BY US MAIL OR FAX AND SHOW A POSTMARK OR FAX DATE NO LATER THAN MIDNIGHT OF 04/26/2015 IN ORDER TO RECEIVE COURSE CREDIT.

Course purchase includes a bound textbook (304 pages), a 36-page Course Guide (including a 60-question self-administered and scored course exam) and a 37-page Updates Supplement released in 2010. The Updates Supplement includes:

• assessing the carbon cost of food
• understanding GE food risks
• avoiding mercury contamination of fish
• community action steps
• personal health steps
• a dozen new charts and graphs
• over 60 new research citations

For more detailed information about the course, please continue reading to see a brief table of contents for the 2010 Updates and a full table of contents for the textbook. If you are interested in the BOOK ONLY and no continuing education credits, please click on the "Books" button in the column to your left.

2010 UPDATES SUPPLEMENT (37 pages)

TABLE OF CONTENTS

• Pesticides Update
• What You Can Do
• Drinking Water Update
• Irradiation Update
• Toxins in Fish Update
• Dynamics of the U.S. Food Supply Update
• Sustainable Agriculture Update
• Organically-Grown Food Update
• Carbon Footprinting of Food
• Genetic Engineering of Food
• 2010 Updates: References

ENVIRONMENTAL NUTRITION TEXTBOOK (304 pages)

CONTENTS IN FULL:

Preface

How to Use this Book

CHAPTER 1: RE-ESTABLISHING ENVIRONMENTAL STANDARDS IN NUTRITION

Part I: The Environment as an Intrinsic Standard in Nutrition

1. The Experience of Food

2. The Experience of Food in the United States

3. Heightened Awareness Through Media Exposure
3. Self-Reported Lack of Knowledge
3. Low Levels of Agricultural and Household Involvement

2. The Experience of Food in Other Cultures

3. Frequent At-Home Consumption
3. Personalized Involvement Through Ritual Practice

Dietary Laws

1. The Themes of Diversity and Wholeness

2. The Theme of Diversity

3. Geographical Aspects of Diversity
3. Seasonal Aspects of Diversity
3. Interactive Aspects of Diversity

Plant-Microbe Interactions
Animal-Plant Interactions
Animal-Light Cycle Interactions

3. Experiential Aspects of Diversity

2. The Theme of Wholeness

3. Example of a Danish Dairy Farm
3. Experiential Aspects of Wholeness

Part II:The Non-Environmental Nature of Current Standards

1. The Loss of Interaction

2. Nutrient Reference Books
2. Nutrient Databases
2. Clinical Recommendations

3. The Example of Fatty Acid Ratios

Omega 3:6 Ratio and Plant Development
Omega 3:6 Ratio and Human Metabolism
Omega 3:6 Ratio and Human Disease
Neglect of Omega 3:6 Ratio in Dietary Guidelines

3. The Example of Nutrient Synergisms and Antagonisms

Flavonoids and Vitamin C

1. The Loss of Seasonality
1. The Loss of Geographical Uniqueness

Part III:The Energy-Based Origin of Non-Environmental Standards

1. The Concept of Energy in Western Science

3. Energy Theory in Physics
3. Elemental Theory in Chemistry
3. Industrial Applications of Energy Theory

1. Energy-Thinking in Nutrition

2. Caloric Energy
2. Food as Fuel
2. The Historical Value of Energy-Thinking in Nutrition

1. The Problem with Energy-Thinking in Current Nutritional Practice

2. The Example of Dioxins

Part IV:The Return of Environmental Standards Through Information-Based Thinking

1. The Concept of Information in Western Science

3. Information as an Interactive Concept
3. Information as a Unifying Concept
3. Qualitative Aspects of Information

1. The Application of Information-Thinking to Nutrition

2. Information-Thinking About Non-Toxic Aspects of Food

3. Carbohydrate
3. Phytoestrogens

2. Information-Thinking About Toxic Aspects of Food

3. Mercury
3. Pesticides

2. Summary: A Paradigm Shift

CHAPTER 2: THE IMPACT OF NON-ENVIRONMENTAL STANDARDS ON NUTRITIONAL PRACTICE

Part I: Measuring the Impact on Nutritional Policies and Procedures

1. Narrowed Nutrient Selection

2. DRIs

3. Included and Excluded Nutrients

The Examples of Molybdenum and Boron

2. The Clinical Relevance of Narrowed Selection

1. Loss of Functional Orientation

2. The Neglect of Food-Nutrient Dynamics

3. Agricultural Aspects

The Example of Broccoli and Vitamin C
The Example of Fatty Acids and Time of Harvest
The Example of Garlic and Allicin

3. Food Database Aspects

2. The Neglect of Variability in Human Requirements

3. Inter-Individual Variability
3. Intra-Individual Variability

2. The Clinical Relevance of a Non-Functional Orientation

3. Inattention to the Potential Benefit of High-Dose Supplementation
3. Inattention to the Potential Benefit of Conditionally Essential
Nutrients

Part II: Measuring the Impact in a Sample Diet

1. Macronutrient Analysis

3. Amino Acids

1. Micronutrient Analysis

3. Vitamins

2. Minerals

1. Toxic Analysis

3. Breakfast
3. Lunch
3. Dinner
3. Snacks
3. Summary

BACK TO BASIC CONCEPTS: Bleached, Refined Flour and Forgotten Wholeness HISTORICAL PERSPECTIVES: Monocropping and the U.S. Corn Blight of 1970-1971


CHAPTER 3: CLASSIFICATION OF FOOD TOXINS

Part I:Overview

1. Definition of a Toxin
1. Exposure to Toxins: The Example of Arsenic
1. Prevalence of Food Toxins

2. Food Additives
2. Pesticides and Other Substances

Part II:Classification of Toxins by Source of Exposure

1. Indoor Air
1. Outdoor Air
1. Drinking Water

Part III:Classification of Toxins By Chemical Group: Organic Compounds

1. Hydrocarbons

2. Saturated Hydrocarbons

3. Acyclic Alkanes

n-Hexane

3. Cycloalkanes
3. Halogenation of Alkanes

Dichloromethane
Carbon Tetrachloride
EDB and EDC
Chloroform

2. Unsaturated Hydrocarbons

3. Alkenes
3. Polymerized Alkenes
3. Unsubstituted Monocyclic Aromatics

Benzene

3. Substituted Monocyclic Aromatics

Benzoic Acid
BHA and BHT
Phthalic Acid

3. Halogenated Biphenyls

PCBs and PBBs

3. Halogenated Diphenyls

DDT

3. Unsubstituted Polycyclic Aromatics
3. Substituted Polycyclic Aromatics

Dioxin

3. Coal Tar Dyes

2. POPs

3. Biomagnification



1. Summary

Part IV:Classification of Toxins By Chemical Group: Inorganic Molecules

1. Chemical Overview

2. Elements

3. Ions

2. Acids and Bases
2. Salts

1. Metals and Heavy Metals

2. Alkali and Alkaline Earth Metals
2. Heavy Metals
2. Metals, Mining, and Earth's Crust
2. Heavy Metals in the Food Supply

3. Cadmium

Geology
Industrial and Commercial Use
Exposure
Food Contamination

3. Lead

Geology
Industrial and Commercial Use
Exposure
Food Contamination

3. Mercury

Geology
Industrial and Commercial Use
Exposure
Food Contamination

BACK TO BASIC CONCEPTS: Arsenic and Forgotten Wholeness
HISTORICAL PERSPECTIVES: Petroleum and the Food Supply


CHAPTER 4: TOXINS IN THE U.S. FOOD SUPPLY

Part I: Regulation

1. Government Agencies

2. EPA

3. Safe Drinking Water Act (SDWA)
3. Food Quality Protection Act (FQPA)
3. The Delaney Clause and Units of Measurement

2. USDA

3. Animal and Plant Health Inspection Service(APHIS)
3. Federal Grain and Inspection Service (FGIS)
3. Food Safety and Inspection Service (FSIS)

2. FDA

3. History
3. General Legal Jurisdiction
3. Specific Jurisdiction Over Food Irradiation

Overview
Regulatory History
Approved Uses
Approved Doses
Consumption-Related Health Risks

2. Congressional Legislation Affecting Multiple Agencies

1. Non-Governmental Organizations (NGOs)

Part II:Levels of Toxicity

1. Toxins in Grains, Flours and Pastas

3. Agriculturally-Related Contaminants
3. Processing and Packaging-Related Contaminants
3. Summary

1. Toxins in Oils, Nuts and Seeds

3. Agriculturally-Related Contaminants
3. Processing and Packaging-Related Contaminants
3. Summary

1. Toxins in Vegetables

3. Agriculturally-Related Contaminants
3. Processing and Packaging-Related Contaminants
3. Summary

1. Toxins in Fruits

3. Agriculturally-Related Contaminants
3. Processing and Packaging-Related Contaminants
3. Summary

1. Toxins in Soft Drinks and Other Beverages

3. Processing and Packaging
3. Summary

1. Toxins in Eggs and Dairy

3. Agriculturally-Related Contaminants
3. Processing and Packaging-Related Contaminants
3. Summary

1. Toxins in Meat and Poultry

3. Agriculturally-Related Contaminants
3. Livestock Handling-Related Contaminants
3. Processing and Packaging-Related Contaminants
3. Summary

1. Toxins in Drinking Water
1. Toxins in Fish
1. Estimated Total Intake of Dietary Toxins

BACK TO BASIC CONCEPTS: Irradiated Beef and Forgotten Wholeness
HISTORICAL PERSPECTIVES: Radioactivity in Science and Industry


CHAPTER 5: IMPACT OF FOOD TOXINS ON THE BODY

Part I: Toxic Exposure

1. Governmental Surveillance
1. Tissue and Body Fluid Estimates

Part II: Methodological Issues in Food Toxicity Research

1. Food Versus Non-Food Toxins
1. Functional Level of Toxic Impact
1. Organ-Specific Mechanisms of Toxicity

Part III: Toxic Disruption of Informational Processes

1. Information and Genetics

2. Genotoxicity

3. Strand Breaks, Cross-Linking, and Sister Chromatid Exchanges

Pentachlorophenol
Benzoyl Peroxide
Sodium Bisulfite
Heavy Metals

3. Toxic Disruption of Transcription Factor Activity

NF-Kappa B Induction by Heavy Metals

3. Toxic Promotion of Polyploidy

Pesticides and Packaging

1. Information and Cell Signaling

2. The Signal Transduction Model

3. G-Protein-Coupled Reactions (GPCRs)
3. Adenylate Cyclase and Protein Kinases
3. cAMP Phosphodiesterase

Phosphodiesterase Inhibition by Methylxanthines

3. Growth Factors in Signal Transduction

2. Toxic Disruption of Cell Signaling

3. Protein Kinase Disrupters
3. Adenylate Cyclase Disrupters

1. Information and the Apoptosis Model

2. Laboratory Detection of Apoptosis
2. Whole-Body Perspectives on Apoptosis
2. Toxic Disruption of Apoptosis

3. General Inducers
3. AHR-Binding Agents

Part IV: Toxic Damage to Tissues and Cell Structures

1. Oxidative Chemistry and Physiology

2. Free Radicals

3. Molecular Oxygen

2. Radical and Non-Radical Forms of Oxygen
2. Oxygen Metabolism

1. Direct Damage Caused By Oxidative Stress

2. Air Pollution and Oxidative Stress

3. Common Air Pollutants

2. Oxidative Stress in the Body

3. Damage to Plasma Membranes

Peroxidation of Membrane Lipids

3. Damage to Mitochondrial Membranes
3. Other Types of Direct Damage Caused by Oxidative Stress

Induction of Apoptosis
Adrenochrome Production

1. Oxidative Stress and Chronic Disease
1. Toxin-Related Aspects of Excessive Inflammation

2. Overview of Inflammatory Response
2. Type 1 Hypersensitivity

3. Function and Tissue Distribution of Mast Cells
3. Mast Cell Degranulation (MCD)

Fc Receptors
Cross-Linking by Dietary Lectins and Antigens
Other Food-Related MCD Triggers

3. Basic Consequences of Mast Cell Degranulation

Release of Inflammatory Mediators
Activation of the Arachidonic Acid (AA) Pathway

3. Oxidative Aspects of the Arachidonic Acid Pathway

Metabolic Overview
Eicosanoid Production
Cyclo-oxygenase (COX) and Lipoxygenase (LPX)

1. Toxin-Related Aspects of Imbalanced Detoxication

2. Overview of Cellular Detoxication

3. Basic Function of Detoxication
3. Tissue Distribution of Detoxicating Enzymes
3. Metabolic Phases in Detoxication

2. Toxin-Related Aspects of Phase I Metabolism

3. Functional Overview of Phase I
3. The Cytochrome P450 System
3. P450 Gene Families
3. P450 Substrate
3. Toxic Induction of P450 Enzymes
3. Phase I Overactivity and Underactivity

2. Toxin-Related Aspects of Phase II Metabolism

3. Functional Overview of Phase II
3. Phase II Conjugation Reactions
3. Unique Aspects of Phase II Sulfur Metabolism

Sulfotransferases
Glutathione Conjugation
Clinical Research on Sulfur Supplementation

3. Unique Aspects of Phase II Methyl Metabolism

COMT Enzymes
HIOMT Enzymes
SAM Cycle Interactions
Methyl Regulation of Gene Expression

3. Phase II Overactivity and Underactivity
3. Toxin Classification and Phase II Conversions

2. Imbalanced Detoxication in the GI Tract

3. GI Sensitivity to Toxic Overload

Imbalances in the Small Intestine
Imbalances in the Large Intestine

Part V: Toxic Disruption of Energetic Processes

1. Overview of Mitochondrial Function

2. Tissue Distribution of Mitochondria

3. Cardiocytes
3. Hepatocytes

2. ATP Recycling

3. Membrane Transport
3. Krebs Cycle Activity
3. Electron Transport Chain Activity
3. Re-Phosphorylation of ADP

1. Toxic Disruption of Mitochondrial Function

2. Altered Membrane Permeability
2. Uncoupling

1. Mitochondrial Disruption and Chronic Disease

Part VI:Toxic Impact: Summary of Concepts

HISTORICAL PERSPECTIVES: Hormones and Intercellular Communication
HISTORICAL PERSPECTIVES: Differences Between Hormonal and Signal Transduction Concepts
HISTORICAL PERSPECTIVES: Mechanisms of Toxic Action in a Cancer Model



CHAPTER 6: THE CHALLENGE OF FOOD TOXICITY

Part I: Taking Stock of Current Resources

1. Clinical Resources
1. Policy-Related Resources

2. Reasons for Policy-Related Inactivity

Part II: Dynamics of the U.S. Food Supply

1. Economic Aspects

2. Gross Revenue
2. Rates of Return
2. Total Domestic Expenditure

1. Political Aspects

2. Farming Operations
2. Factory Operations

1. Philosophical Aspects

2. Food as a Commodity: The Example of Beef

3. Beyond Efficient Use of Resources

Invisibility of Origins
De-Publicizing of Food Production Processes

2. Non-Food Orientation of Food Companies: The Example of Borden

Part III: Medical Philosophies and Food-Related Toxicity

1. The Symptom-Diagnosis-Disease Model

2. Definition of Terms
2. Rheumatoid Arthritis from a Symptom-Based Perspective

1. Philosophical Implications of the Disease Model

2. Disconnecting Purpose From Disease
2. Illness as a Potentially Incongruous Event
2. Inconsistency with an Environmental Approach

1. Philosophical Alternatives to a Disease Model

2. Rheumatoid Arthritis Revisited

3. The Role of Oxidative Stress

Lack of Motion and Hypoxic-Reperfusion Injury
Inflammatory Messengers and Collagen Instability
Estradiol and Decreased Nitric Oxide Production
Oxidation of Glycosaminoglycans (GAGs)

3. The Congruity and Purpose of Diet

Dietary Antioxidants as Preventive Factors in Rheumatoid Arthritis
Fasting and Vegetarian Diets as Treatment Factors in Rheumatoid Arthritis
Food Toxicity and Rheumatoid Arthritis

Part IV: Biogeochemical Cycles and Sustainabilitynt Cycles

1. Basic Types of Nutrient Cycles

2. The Hydrology Cycle

3. Groundwater and Runoff
3. Deforestation
3. Waste Disposal
3. Dams and Irrigation

2. Gaseous Cycles

3. Carbon

Respiration and Photosynthesis
The "Greenhouse Effect"

3. Nitrogen

Manure and Fertilizer
Eutrophication

2. Sedimentary Cycles

3. Sulfur

Acid Rain

3. Phosphorus

Fertilizer

1. Food Production as Biogeochemically Disruptive
1. Sustainable Agriculture

2. The Concept of Sustainability
2. Organically-Grown Food

3. Organic Food Sales
3. The Organic Foods Production Act (OFPA)
3. Limitations of Organic Production

2. Community Supported Agriculture (CSA)



1. Summary: The Challenge of Food Toxicity

Appendix A: National Primary Drinking Water Standards
Appendix B: CERCLA Priority List of Hazardous Substances

Index

Return to Home Page.

Copyright 2018 by Buck Levin, PhD, RD. All Rights Reserved.