Dr. Daniel Stickler, MD
Co-Founder & Chief Medical Officer
“We’re not treating disease. We’re designing optimal function. That’s a completely different orientation.”
Free Class · Nutrition · Mosaic Biodata Institute
Two clients. Same meal plan. Completely different results.
There’s a genetic reason for that, and in this free certification-level lesson, you’ll learn exactly what it is.
Lesson 4.6: Nutrigenomics: Food as an Epigenetic Tool · 30–45 minutes · Full curriculum depth · Free
No credit card. Instant access on submission.
Who this lesson is for
For practitioners who want the science behind what they already see.
The pattern
You’ve had clients do everything right (hit their macros, eat clean, stay consistent) and still plateau. You’ve had two clients on identical protocols get opposite results. You’ve attributed it to compliance, stress, or hormones.
The genetics
The real explanation is genetic. PPARG shapes how a client processes dietary fat. FTO influences satiety signaling. APOE shapes cardiovascular response to the same foods. AMY1 copy number is associated with how well they digest starch. Two people sitting across from you can have very different nutritional biology, and a generic plan can’t account for that.
Who it fits
This lesson is for nutrition coaches, dietitians, and health practitioners ready to move beyond population-based guidelines and start building plans grounded in each client’s genetic profile.
What you’ll learn
Nutrition at certification level. No watering down.
Lesson 4.6 from the Mosaic Epigenetics Coaching Certification: same content, depth, and standard as every lesson in the program.
PPARG & dietary fat response
How variants shape fat partitioning, insulin sensitivity, and the macronutrient ratios that work for a specific client.
FTO & satiety signaling
Why the same meal leaves one client full and another reaching for snacks two hours later, and what to do about it.
APOE & cardiovascular nutrition response
Why "heart-healthy" diet guidance is genotype-specific. The variants that change which fats raise vs. lower cardiovascular risk.
AMY1 copy number
Starch digestion is largely genetic. The number of AMY1 gene copies a client carries is associated with how well they tolerate carbohydrate-heavy diets.
Nutrigenomics as epigenetic tool
The point of the chapter: food doesn’t just feed the body, it tells genes when to express. Coaching application of that frame.
Coaching application
How to individualize meal planning, macro splits, and supplementation based on a client’s specific nutrigenomic profile.
Faculty teaching this lesson
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