Welcome to 'Module in Personalising Bread for Health - This is Your Clinical Module

1. 1. I am delighted to share your schedule.  This is a living syllabus, so please do NOT skip ahead. Please stay on the topic each week. I will of course, be adding to the noticeboard any specifics for events to advise on what to buy.
   2. Here is a list of resources that you can browse through. Don't worry about learning everything in one go, and you will become familiar as the weeks go on.
   3. This is a guide and runs as much as possible in conjunction with the BALM Practical Module. We try to get our recipes to run in parallel to this schedule so that you can study and learn the theory on a Thursday in the Live tutorials and be applying the research (and baking and eating the research) at the weekend. It is important to note that the live sessions are where you ask questions about the work set below.
   4. This module is based on these health outcomes and examines the impact of bread on health. We look at the impact of industrially produced, refined white bread, the research on wholegrain, and the mechanisms of sourdough to transform bread and use the case studies from my students and from my doctorate to understand better how bread can impact health.
   5. In this module, we specifically focus on how bread and the way you eat your bread and baked goods impact your physical and mental health so you can prescribe the right membership or advise the right recipe to your patient or client.

Libraries get updated and moved about, especially if a topic is bigger than we thought. To be honest, I add to the libraries most weeks. You may dip in and out of the libraries as you like, but the core course material that is essential to creating your graduation recipes is in the syllabus below.

 

Please pre-submit your questions for your Live Sessions. I look forward to your input and keeping you all on track.