Subject: Psychology, Counselling Theory and Practice

Subject Description

This subject introduces students to the fundamental principles of psychology and counselling as they apply to naturopathic and complementary healthcare practice. Students develop an understanding of human behaviour, emotional wellbeing and psychological development while learning practical counselling skills that support effective therapeutic relationships.

The subject explores major psychological theories—including humanistic, psychodynamic, behavioural, cognitive-behavioural, existential and Gestalt approaches—and examines how these frameworks contribute to holistic client assessment and behaviour change. Students learn how to conduct an effective initial consultation, build therapeutic rapport, apply reflective listening techniques, formulate cases using a biopsychosocial framework, and support clients through lifestyle and behavioural change.

Emphasis is placed on ethical practice, cultural awareness, professional boundaries and person-centred care. Throughout the subject, students integrate psychological theory with evidence-based counselling techniques suitable for naturopathic practice, enabling them to communicate effectively while remaining within their professional scope of practice.

Learning Outcomes

Upon successful completion of this subject, students should be able to:

1. Explain the major theories of psychology and counselling and their relevance to complementary healthcare practice.
2. Demonstrate effective counselling and communication skills that facilitate therapeutic rapport and client-centred consultations.
3. Apply holistic case formulation using biological, psychological, social and lifestyle factors to understand client presentations.
4. Conduct an initial consultation using appropriate interviewing techniques, reflective practice and ethical communication.
5. Recognise factors that influence motivation, behavioural change, emotional wellbeing and psychological development across the lifespan.
6. Apply evidence-based counselling strategies that support lifestyle modification, stress management and health behaviour change within professional scope of practice.
7. Demonstrate ethical, culturally sensitive and person-centred approaches when working with individuals seeking naturopathic care.

Subject Outline

Lesson 1 – Foundations of Psychology, Counselling and Holistic Health

Topics Covered

• Introduction to psychology and counselling
• Role of counselling within naturopathic practice
• Professional scope of practice
• Ethical principles and professional boundaries
• Cultural awareness and diversity
• Therapeutic relationship
• Person-centred care
• Biopsychosocial model
• Holistic models of health
• Introduction to holistic case formulation
• Predisposing, precipitating, perpetuating and protective factors

Lesson 2 – Human Development, Wellness and Holistic Assessment

Topics Covered

• Lifespan development
• Nature versus nurture
• Human growth and developmental stages
• Psychological and social development
• Healthy ageing
• Maslow's Hierarchy of Needs
• Six Dimensions of Wellness
• Spiritual wellbeing
• Whole-person assessment
• Holistic interviewing
• Wellness assessment tools

Lesson 3 – Person-Centred Counselling and Communication Skills

Topics Covered

• Humanistic psychology
• Carl Rogers and person-centred therapy
• Self-actualisation
• Empathy
• Congruence
• Unconditional positive regard
• Building therapeutic rapport
• Active listening
• Reflection
• Open and closed questions
• Clarifying questions
• Scaling questions
• Normalising
• Conducting the initial consultation
• Reflective practice
• Professional communication skills

Lesson 4 – Motivation, Behaviour and Psychological Approaches

Topics Covered

• Existential psychology
• Meaning and purpose
• Values clarification
• Motivation
• Psychodynamic theory
• Conscious and unconscious processes
• Defence mechanisms
• Secondary gain
• Gestalt therapy
• Present-moment awareness
• Emotional awareness
• Body awareness
• Supporting client engagement
• Therapeutic communication

Lesson 5 – Behaviour Change and Cognitive Approaches

Topics Covered

• Behaviourism
• Classical conditioning
• Operant conditioning
• Learning theory
• Habit formation
• Behaviour modification
• Trigger identification
• ABC model
• Cognitive Behavioural Therapy (CBT)
• Automatic thoughts
• Cognitive distortions
• Core beliefs
• ABCDE model
• Socratic questioning
• Supporting sustainable behavioural change

Lesson 6 – Stress Management, Emotional Wellbeing and Mind–Body Practice

Topics Covered

• Physiology of stress
• Acute and chronic stress
• Fight-or-flight response
• Stress appraisal
• Emotional regulation
• Relaxation techniques
• Mindfulness
• Breathing techniques
• Progressive muscle relaxation
• Biofeedback
• Lifestyle strategies for resilience
• Integrating stress management into naturopathic care

Lesson 7 – Integrating Counselling into Naturopathic Practice

Topics Covered

• Integrating counselling theories into clinical practice
• Selecting appropriate counselling approaches
• Holistic treatment planning
• Behaviour change within naturopathic care
• Supporting long-term client adherence
• Therapeutic communication in chronic disease management
• Reflective clinical practice
• Professional development
• Ethical decision-making
• Case studies
• Evidence-based counselling
• Interdisciplinary healthcare
• Future directions in integrative healthcare

 

Subject: Pathology and Clinical Science 1

Subject Description

This subject provides students with a comprehensive introduction to pathology and clinical science, forming the foundation for understanding disease processes encountered in modern healthcare. Students examine how normal physiological processes become disrupted, leading to cellular injury, inflammation, immune dysfunction, infection and cancer.

Building on these foundational concepts, the subject explores the pathology, pathophysiology, clinical presentation, diagnosis and conventional management of major diseases affecting the gastrointestinal, urinary, cardiovascular and respiratory systems. Throughout the subject, students develop an understanding of differential diagnosis, interpretation of diagnostic investigations and evidence-based clinical reasoning.

The knowledge gained in this subject provides an essential foundation for advanced pathology, clinical assessment and integrative naturopathic practice.

Learning Outcomes

Upon successful completion of this subject, students should be able to:

1. Explain the fundamental mechanisms underlying disease development, including cellular adaptation, inflammation and immune responses.
2. Describe the biology, transmission and clinical significance of major infectious microorganisms.
3. Explain the pathological processes responsible for common diseases affecting major body systems.
4. Interpret common clinical signs, symptoms and diagnostic investigations used in conventional medicine.
5. Apply clinical reasoning to formulate differential diagnoses for common disorders.
6. Discuss conventional medical management while recognising opportunities for evidence-informed complementary healthcare.
7. Integrate pathological knowledge into holistic clinical assessment and naturopathic practice.

Lesson 1 – Foundations of Pathology, Cellular Injury and Immune Responses

Topics Covered

• Introduction to pathology and pathophysiology
• Homeostasis and disease
• Cellular adaptation
• Cellular injury
• Cell death (apoptosis and necrosis)
• Acute inflammation
• Chronic inflammation
• Tissue healing and repair
• Innate immunity
• Adaptive immunity
• Hypersensitivity reactions
• Autoimmune diseases
• Immunodeficiency disorders
• Clinical significance of inflammation and immune dysfunction

Lesson 2 – Infectious Diseases and Clinical Microbiology

Topics Covered

• Introduction to infectious diseases
• Chain of infection
• Infection prevention and control
• Bacterial structure and classification
• Normal microbiota
• Pathogenic bacteria
• Antibiotic resistance
• Viral structure and replication
• Clinically significant viral diseases
• Fungi and fungal infections
• Parasites and helminths
• Host-pathogen interactions
• Conventional diagnosis and management of infectious diseases

Lesson 3 – Cancer Biology and General Clinical Pathology

Topics Covered

• Introduction to neoplasia
• Benign and malignant tumours
• Carcinogenesis
• Cell mutation
• Cancer epidemiology
• Tumour staging and grading
• Angiogenesis
• Metastasis
• Modern cancer diagnosis
• Conventional cancer therapies
• Common clinical signs and symptoms
• Pain
• Fever
• Fatigue
• Weight change
• Headache
• Nausea and vomiting
• Cough
• Skin changes
• Clinical interpretation of common symptoms

Lesson 4 – Gastrointestinal and Hepatobiliary Disorders

Topics Covered

• Clinical assessment of the digestive system
• Diseases of the mouth and oesophagus
• Gastro-oesophageal reflux disease (GORD)
• Hiatus hernia
• Oesophagitis
• Gastric and duodenal disorders
• Small intestinal disorders
• Gastrointestinal infections
• Food intolerance
• Pancreatic diseases
• Inflammatory bowel disease
• Irritable bowel syndrome
• Disorders of the colon and rectum
• Constipation
• Diverticular disease
• Haemorrhoids
• Anal fissures
• Gastrointestinal cancers
• Liver diseases
• Viral hepatitis
• Alcohol-related liver disease
• Non-alcoholic fatty liver disease
• Cirrhosis
• Portal hypertension
• Gallstones
• Cholecystitis
• Hepatobiliary investigations
• Differential diagnosis of gastrointestinal disease

Lesson 5 – Urinary System Disorders

Topics Covered

• Clinical assessment of the urinary system
• Renal physiology review
• Urinary tract infections
• Cystitis
• Pyelonephritis
• Urinary incontinence
• Reflux nephropathy
• Glomerular diseases
• Tubulo-interstitial diseases
• Renal vascular disease
• Kidney stones
• Nephrocalcinosis
• Acute kidney injury
• Chronic kidney disease
• Polycystic kidney disease
• Renal tumours
• Laboratory investigations of renal disease
• Differential diagnosis of urinary disorders

Lesson 6 – Cardiovascular Disorders

Topics Covered

• Clinical assessment of the cardiovascular system
• Heart failure
• Acute circulatory failure
• Cardiac arrhythmias
• Disorders of cardiac conduction
• Atherosclerosis
• Hypertension
• Peripheral vascular disease
• Coronary heart disease
• Angina pectoris
• Myocardial infarction
• Valvular heart disease
• Cardiomyopathies
• Pericardial disease
• Cardiovascular investigations
• Electrocardiography (ECG)
• Blood biomarkers
• Differential diagnosis of cardiovascular disease

Lesson 7 – Respiratory Disorders and Integrated Clinical Reasoning

Topics Covered

• Clinical assessment of the respiratory system
• Respiratory failure
• Influenza
• Asthma
• Chronic obstructive pulmonary disease (COPD)
• Cystic fibrosis
• Pneumonia
• Tuberculosis
• Fungal respiratory infections
• Pulmonary vascular disease
• Interstitial lung disease
• Occupational lung diseases
• Lung cancer
• Pleural disorders
• Disorders of the diaphragm
• Respiratory investigations
• Imaging and pulmonary function tests
• Differential diagnosis of respiratory disorders
• Integrating pathology into clinical reasoning
• Evidence-based interpretation of diagnostic investigations
• Case-based clinical decision making

Medicinal Food Science

This subject introduces students to both the theoretical and practical aspects of food-based science, including food spoilage, food additives, and naturally occurring toxins. Through practical tutorials and assessment tasks, students are encouraged to investigate, demonstrate, and critically evaluate food preparation and cooking techniques, as well as cultivation and storage practices. Medicinal Food Science establishes a foundational understanding for subsequent subjects in which nutrition and dietary therapy are explored and applied in greater depth.

Learning Outcomes

1. Recognise and discuss a range of dietary philosophies and principles, and their application to the therapeutic potential of different food categories, drawing on traditional knowledge, historical use, and contemporary research.
2. Explain the mechanisms of action of chemical constituents in nutritional compounds, and describe the medicinal properties and biomedical effects of food substances.
3. Describe various food manufacturing and processing methods, and explain their effects on the environment as well as on the nutritional and therapeutic value of foods.
4. Investigate and explain how external factors influence food quality and safety, and how these factors affect nutritional status and therapeutic outcomes.
5. Describe workplace safety and hygiene regulations relevant to commercial food preparation environments, with reference to Australian standards.
6. Identify food labelling regulations and apply this knowledge effectively in consumer education.

                                                           

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lesson 1:

Foundations of Medicinal Food Science

 

-Core dietetic principles applied in nutritional medicine

 

-Recommended Dietary Intakes (RDI) and the principles that inform them

 

-Key concepts and frameworks underpinning the use of food as medicine

 

Food Science: Agricultural Practices

 

-Conventional agricultural systems

 

-Organic and alternative farming approaches

 

-The effects of farming methods on environmental sustainability and the nutritional quality of food

 

 

 

 

Lesson 2: Food Science – Regulation, Labelling, and Processing

Food Science: Food Labelling and Regulatory Frameworks

• The role and responsibilities of Food Standards Australia New Zealand (FSANZ) in regulating food safety and labelling
• An overview of European food regulatory bodies, including the European Food Safety Authority (EFSA), and their role in food safety, labelling standards, and consumer protection
• An overview of United States food regulatory authorities, including the Food and Drug Administration (FDA), and their role in food labelling, food safety, and public health
• Comparative food labelling requirements across Australia/New Zealand, the European Union, and the United States
• Regulatory frameworks governing food labelling, including ingredient lists, nutrition information panels, allergen declarations, and health claims
• Labelling standards and regulatory considerations for genetically modified (GM) foods across international jurisdictions

 

 

Food Science: Food Manufacturing and Processing

• Common food manufacturing and processing methods used in contemporary food systems
• Advantages and limitations of different food processing techniques in relation to food safety, shelf life, accessibility, and sustainability
• The impact of food processing on nutrient content, bioavailability, and therapeutic potential of foods
• Principles and strategies for nutrient preservation during food manufacturing and processing

 

Lesson 3 – Food Science, Safety, and Food-Related Health Risks

 

Food Science: Food Additives

An overview of food additives used in modern food production, including colourings, flavour enhancers, preservatives, and other technological additives.

 

Health Implications of Food Additives

Critical examination of the potential physiological and health effects associated with dietary exposure to food additives.

 

Food Spoilage and Food-Related Disease

Exploration of food spoilage mechanisms, food-borne diseases caused by microorganisms, and naturally occurring toxins in foods that may contribute to adverse health outcomes.

 

 

 

Lesson 4 – Food Science: Foundations of Functional Foods

 

Functional Foods

Introduction to foods that provide health benefits beyond basic nutrition through their physiological effects.

 

Nutraceuticals and Bioactive Food Components

Examination of nutraceutical products and naturally occurring bioactive compounds in foods that contribute to health promotion and disease risk reduction.

 

 

 

Lesson 5 – Food, Culture, and Traditional Medicinal Practices

 

Food and Culture: Traditional Uses of Food as Medicine

Examination of cultural traditions in which food is used therapeutically to support health and healing

 

The Kitchen as a Healing Resource

Exploration of the concept of the kitchen as a practical “pharmacy,” utilising everyday foods for medicinal purposes

 

Edible Wild Plants and Flowers

Study of edible weeds and flowers traditionally used for nourishment and therapeutic benefit

 

Food-Based Remedies and First Aid Applications

Investigation of food-derived remedies applied in first aid and the management of minor health conditions

 

Topical Applications of Medicinal Foods

Analysis of external uses of food-based preparations for skin care and tissue support

 

 Lesson 6 – Food as Medicine: Culinary Herbs and Spices

Culinary Herbs and Spices in Therapeutic Practice

Introduction to commonly used herbs and spices as medicinal foods

Herbs and Spices

Examination of a range of culinary herbs and spices traditionally and therapeutically used in food preparation

Nutritional, Phytochemical, and Therapeutic Properties

Analysis of the nutritional composition, phytochemical constituents, and health-supporting benefits of culinary herbs and spices

 

 

Lesson 7 – Food as Medicine: Pulses, Grains, Vegetables, and Fruits

Plant-Based Foods in Therapeutic Nutrition

Overview of pulses (legumes), whole grains, vegetables, and fruits as foundational medicinal foods within therapeutic dietary practice.

Nutritional, Phytochemical, and Therapeutic Properties

Examination of the nutritional composition, bioactive phytochemicals, and health-promoting effects of plant-based foods, including their roles in metabolic regulation, digestive health, immune support, and inflammation modulation.

Clinical and Dietary Applications

Application of plant-based medicinal foods within evidence-informed dietary patterns used for health promotion and disease prevention.

 

Lesson 8 – Food as Medicine: Medicinal Mushrooms, Algae, Sprouts, and Fermented Foods

Medicinal Mushrooms, Algae, and Sprouts in Therapeutic Nutrition

Study of medicinal mushrooms, algae, and sprouts as functional foods within a therapeutic nutrition framework

Nutritional, Phytochemical, and Therapeutic Characteristics

Examination of the nutritional composition, bioactive phytochemical profiles, and health-supporting properties of medicinal mushrooms, algae, and sprouts

Fermented Foods and Probiotics in Therapeutic Practice

Exploration of fermented foods and probiotic preparations as medicinal dietary interventions

Nutritional, Phytochemical, and Therapeutic Characteristics

Analysis of the nutrient content, bioactive compounds, and therapeutic benefits associated with fermented foods and probiotics

Lesson 9 – Food as Medicine: Nuts, Seeds, and Oils

Nuts, Seeds, and Oils in Therapeutic Nutrition

Exploration of nuts, seeds, and edible oils as medicinal foods within a health-supportive dietary framework

Nutritional, Phytochemical, and Therapeutic Properties

Analysis of the nutritional composition, bioactive phytochemical profiles, and therapeutic benefits of nuts, seeds, and oils

Lesson 10 – Food as Medicine: Foods with Potential Health Risks

Foods and Beverages with Therapeutic and Risk Considerations

Examination of foods that may offer benefits while also posing potential health risks when consumed in certain amounts or contexts

Caffeinated Foods and Beverages

Analysis of caffeinated drinks and foods, including their physiological effects and therapeutic considerations

Alcoholic Beverages and Sweeteners

Evaluation of alcoholic drinks and natural and artificial sweeteners, focusing on their nutritional characteristics, bioactive components, and health implications

Phytochemical Toxins and Risk Assessment

Study of naturally occurring phytochemical toxins in foods, including associated nutritional values, potential therapeutic roles, and possible adverse health effects