PROGRAM OUTLINE There are seven levels to the "Super Health" program and you need to qualify for each level. Each level is optional but, before you can move to the next level you will be tested to make sure you know the material.   Level 1   INTRODUCTION to the Course     PART I: THE FOUNDATIONS OF LIFE Lesson 1 - Introduction to HEALTHOLOGY as a way of life Lesson 2 - The nature and purpose of disease Lesson 3 - Introducing the HEALTHOLOGY System for perfect health, Part 1 Lesson 4 - Program for perfect health, Part II: The essentials of life Lesson 5 - Introduction to Nutritional Science Lesson 6 - The immense wisdom and providence of the body   TEST ONE covering Lessons 1 - 6 (Optional)   PART II: THE NUTRITIONAL BASES OF LIFE Lesson 7 - Carbohydrates: fuel for the human body Lesson 8 - Proteins in the diet Lesson 9 - Vitamins: the metabolic wizard of life pro­cesses Lesson 10 - The role of minerals in human nutrition Lesson 11 - Fats in the diet Lesson 12 - The role of acid and alkaline substances within the body     TEST TWO covering Lessons 7 -12  (Optional)         Level 2   PART III: NON-DIETARY FACTORS IN NUTRITION Lesson 13 - Air, sunshine, and light essential to health Lesson 14 - Water transports nutrients to all the body cells Lesson 15 - The roles of rest and sleep in supplying body needs Lesson 16 - Nutrition, mind and the emotions Lesson 17 - Exercise and its beneficent role in nutrition and digestion Lesson 18 - Ascertaining the human dietetic character, Part 1       TEST THREE covering lessons 13 -18  (Optional)      PART IV: HUMAN PHYSIOLOGY AND ANATOMY AND OUR DIETARY NATURE Lesson 19 - Ascertaining the human dietary character, Part II Lesson 20 - The physiology of digestion Lesson 21 - Symptoms during dietary transition Lesson 22 - The principles of digestive physiology   TEST FOUR covering lessons 19 - 22 (Optional)       Level 3     PART V: PROPER HANDLING, SERVING AND EATING OF FOODS Lesson 23 - Application of food combining principles Lesson 24 - Selection and storage of most wholesome foods, Part I Lesson 25 - Selection and storage of most wholesome foods, Part II Lesson 26 - Preparing and serving foods for best nourish­ment, Section One Lesson 27 - Preparing and serving foods for best nourish­ment, Section Two Lesson 28 - The elixir of life: an exploration of food conditions, body conditions and eating conditions that cause ecstatic health and long life   TEST FIVE covering Lessons 23 - 28   PART VI: FOODS NOT SUITED TO THE HUMAN DIET Lesson 29 - Why condiments should not be included in the diet Lesson 30 - Sugars and other sweeteners may be worse than bad Lesson 31 - Refined and processed foods are hazardous to your health Lesson 32 - Why we should not eat meat Lesson 33 - Why we should not eat animals in any form Lesson 34 - The harmfulness of beverages in the diet   TEST SIX covering Lessons 29 - 34     PART VII: WHAT'S WRONG WITH JUNK FOODS Lesson 35 - Junk foods, a case study of molasses Lesson 36 - Junk foods, a case study of garlic and onions Lesson 37 - Fermented and putrefied foods in the diet; studies of other junk foods Lesson 38 - Sociological benefits and economic ramifica­tions of the avoidance of junk foods   TEST SEVEN covering lessons 35 - 38 (Optional)           Level 4     PART VIII: HARMFUL PRACTICES TO AVOID Lesson 39 - Food supplements Lesson 40 - The dangers of drug medication: over-the-­counter and prescription drugs Lesson 41 - Thanks for not smoking Lesson 42 - Why herbs should not be used Lesson 43 - Cooking our food Lesson 44 - Overeating, fasting fanaticism and diet fanaticism   TEST EIGHT covering Lessons 39 - 44   PART IX: FASTING Lesson 45 - Introducing to fasting Lesson 46 - When to employ fasting: determining who should fast: how long and how often Lesson 47 - How to preside over a fast Lesson 48 - How to break a fast; after the fast TEST NINE covering Lessons 45 - 48 PART X: ECOLOGICAL FACTORS AND THEIR ROLE IN NUTRITION Lesson 49 - The organic garden: avoiding commercially produced foods - why? Lesson 50 - The pluses in orcharding; how to get started Lesson 52 - Chemicals in our air Lesson 53 - Solar energy and your health Lesson 54 - Weather and our well-being TEST TEN covering Lessons 49 - 54 PART Xl: HEALTHY INFANTS AND CHILDREN Lesson 55 - Prenatal care for better infant and maternal health and less painful childbirth Lesson 56 - Normal feeding of infants; feeding babies under normal conditions until weaning age Lesson 57 - Weaning the infant; feeding children Lesson 58 - Fasting children during disease Lesson 59 - Teaching children about healthful living TEST ELEVEN covering Lessons 55 - 59 (Optional)     Level 5   PART XII: HEALTHOLOGY - A BETTER WAY OF LIVING Lesson 60 - Self-sufficiency and Healthology Lesson 61 - Nutrition and the skin Lesson 62 - Healthy eyes and teeth Lesson 63 - Nutrition and the hair Lesson 64 - Stress management: the Healthology Scientific approach TEST TWELVE covering Lessons 60 - 64 PART XIII: “CURING” AND MEDICAL CONCEPTS Lesson 65 - The are no cures Lesson 66 - Contagion, epidemics Lesson 67 - How to practically withstand· hospitalization with the least harm: what treatments to accept, reject Lesson 68 - First aid and Healthology Lesson 69 - Nutritional approach to overcoming addictions TEST THIRTEEN covering Lessons 65 - 69 PART XIV: COMMON ILLNESSES AND DISEASES AND HOW HEALTHOLOGY LIVING CAN HELP Lesson 70 - Colds, flu’s, upper respiratory ailments Lesson 71 - Allergies, hay fever and, other Chronic diseases Lesson 72 - Rheumatic diseases Lesson 73 - Sugar and carbohydrate metabolism disease Lesson 74 - Diseases relating. to the heart and circulatory system Lesson 75 - Cancers, tumors Lesson 76 - Ulcers Lesson 77 - Gastrointestinal diseases Lesson 78 - Reproductive problems of men and women   TEST FOURTEEN covering Lessons 70 -78 (Optional)           Level 6   PART XV: SOCIAL RAMIFICATIONS OF HYGIENIC LIVING Lesson 79 - THE LAWS OF LIFE Lesson 80 - Adjustment to Hygienic living within the family Lesson 81 - Socializing and Healthology Lesson 82 - The adolescent and healthful living Lessons 83 - Senior citizens living hygienically TEST FIFTEEN covering Lessons 80 - 83 PART XVI: GETTING TO KNOW OTHER DIETARY SCHOOLS Lesson 84 - The basic four diets Lesson 85 - The dangers of a high-protein diet Lesson 86 - The supplement approach to nutrition Lesson 87 - Chiropractic, Homeopathy and Osteopathy Lesson 88 - The vegetarian diet Lesson 89 - Introducing clients to the need for a lifestyle change TEST SIXTEEN covering Lessons 84 - 89 PART XVII: TEACHING HEALTH-BUILDING PRACTICES Lesson 90 - Psychology and practical aspects involved in making a change in lifestyle Lesson 91 - Methods for inducing a lifestyle change Lesson 92 - Planning a transition to better living Lesson 93 -Teaching your clients about fasting TEST SEVENTEEN covering Lessons 90 - 93 (Optional)     Level 7   PART XVIII: EXERCISE AND ITS ROLE IN HEALTHFUL LIVING Lesson 94 - Exercise and children Lesson 95 - Exercise in sickness and recuperation Lesson 96 - Corrective exercises and their application Lesson 97 - Devising a lifestyle that includes vigorous activity Lesson 98 - Exercise programs for the healthy TEST EIGHTEEN covering Lessons 94 - 98 (Optional) PART XIX: TAKING CHARGE OF OUR DESTINY Lesson 99 - Restructuring .the way we. produce our food, Part I                                      Lesson 100 - Restructuring the way we produce our. foods ­Part II Lesson 101 - The human possibility: harmonizing society culture and Lifestyle to save, our planet TEST NINETEEN covering Lessons 99 - 101 (Optional) PART XX: CLIENT RELATIONSHIPS Lessons 102 - The initial interview with clients Lessons 103 - The health practitioner and his legal responsibilities Lessons 104 -Developing and administering a health and nutritional counseling service Lesson 105 - Inspiring and motivating the client Lesson 106 - Methods for generating clients, TEST TWENTY covering Lessons 102 -106 (FINAL TEST) (Optional)   Dr. Laurence Galant