Continuing Education for Food, Nutrition & Health Professionals

From Nutrition Prescription to the Nourishing Kitchen
Creating a seamless conversation between nutrition therapy, food education and culinary guidance

*2012 Workshop Details Coming Fall 2011*

Whether you are a seasoned integrative practitioner, a practitioner seeking to broaden your skills, or a practitioner curious to learn more about this fascinating "food as medicine" application of nutrition science to food and health outcomes, this experiential workshop is for you.

Program Description

Through a variety of presentations and case studies to guide learning, spend three days learning how integrative nutrition experts combine nutrition therapy with culinary guidance to address common health problems. Work on a series of case studies in a supportive, small group environment to apply integrative culinary-nutrition knowledge to health problems.  Receive feedback, encouragement, mentoring and guidance. Learn how to build a whole foods kitchen and to cook with ingredients to maximize vitality. Create recipes, menus and educational tools that match the kitchen, cooking abilities and lifestyle needs of every client you serve. Leave with new ideas, approaches, enthusiasm and inspiration for all that you do in food and nutrition.

Learn:

• Integrative versus traditional approaches to nutrition intervention

• Needs assessment and therapeutic recommendations for a variety of health conditions

• How to integrate culinary nutrition and culinary guidance into the nutrition prescription

• Dietary supplements, herbs and botanicals:  considerations; quality assurance, monitoring, scope of practice

• How to design a whole foods kitchen

• Identify, select and cook with whole foods ingredients

• Cooking techniques to maximize and conserve the vitality in food

• Recipe and menu design to meet the health, lifestyle and culinary capabilities of every client

• Create and use tools that simplify complex information into easy-to-digest formats

• Case studies, practice, feedback and mentoring

Who Should Attend

If you are talking to, teaching or counseling people about food and food choice, this workshop is for you. Recommended for the following licensed/accredited professionals: food, nutrition, health, medical professionals, integrative and holistic practitioners, culinary professionals.

*Price includes all workshops, workbook, 1 breakfast, 2 lunches, 1 evening reception, all whole foods breaks and 21 CPEs. Full-color pdf version of workbook sent after workshop.

The difference in approved hours between CHES and RD/DTR is how we round up or down the total contact hours in a program. Differences tend to emerge if the program is a multi-day program. If we have 0.25 of a contact hour, this is rounded down each day. Please contact us with any questions you may have.