Advanced Raw Food Nutrition Educator Certification Series

Science of Raw Food Nutrition III

Prerequisites: Science of Raw Food Nutrition I and II.

This course is one of the required courses for the Advanced Raw Culinary Arts Instructor Certification™ series and the Raw Culinary Arts Professional Chef™ series.

You asked for it, you got it! At the enthusiastic request of students who have completed our Science of Raw Food Nutrition I and II courses, we have created this level III curriculum for people who want to continue their learning and deepen their understanding of raw plant-based nutrition. Just like SRFN I and II, this class is based in peer-reviewed science and presented in a format both solid enough for those with a science background, yet accessible enough for the rest of us. Best of all, it covers a variety of fascinating hot topics in raw food nutrition! If you’d like to gain a stronger grasp of how your body works, and the important role that food plays in this process, SRFN III offers a fabulous opportunity to take your knowledge of raw food nutrition to the next level.

“New Hot Topics” to be covered in Science of Raw Food Nutrition III:

• Supplements – what are they, what do they do and do we actually need them?
• Survey of superfoods – what are they, what do they do and do we actually need them? Are they as “super” as marketers say they are? This is a continuation of the superfoods covered in Science of Raw Food Nutrition II.
• Survey of sweeteners – what are the various sweeteners used by raw food enthusiasts and the population in general? Are they good for us and what are healthy alternatives?
• Nutrient differences between raw and cooked foods – do we lose nutrients or do some become more bioavailable with cooking? (continued from Science II)
• Evaluating research and cultivating critical thinking skills
• Food and mood – is there a connection?
• Advanced topics in weight loss and metabolism. Do hormones play a role? How do diet, activity level, stress, sleep, etc. affect weight loss/gain?
• Digestive health – the effect of various foods, stress/emotional state, probiotics (what are they and do they work?)
• How our body utilizes carbohydrates, protein and fat
• Sea vegetables
• Raw food challenges, pitfalls and solutions
• Different types of oils – what are they, are they really healthy and do we need them?
• Nutrient analysis of popular raw food staples (continued from Science II)
• Wimpy versus hefty – what popular raw foods are nutrient powerhouses and which are wimpy? Is it necessary to spend a lot of money to be healthy?
• The raw health continuum – where do different raw foods fall on the scale of health?
• The importance of fiber for intestinal health
• Summary of raw food / plant-based diet research

Gaining a stronger grasp of how one’s body works and the important role that food plays in the process:

• Calories from our food provide energy to keep the essential processes in our body working properly and give us energy to move around and accomplish our activities of daily life.
• The nutrients (vitamins, minerals, protein, fat, etc.) in our food are the building blocks for all of the organs and tissues in our body and assist our body in life-sustaining biochemical processes.
• Dietary fiber, such as in raw plant foods, may contribute to helping one feel full and satisfied on less calories than if one was to consume foods with less fiber, such as processed foods. Additionally, dietary fiber may assist in slowing the absorption of cholesterol from the intestines, possibly helping keep blood cholesterol at appropriate levels. Dietary fiber also helps keep one “regular”.

2011 Dates:

• December 8-11

2012 Dates:

• March 12-15
• May 28-31
• September 10-13
• December 7-10

Tuition for this course is $1075. You may receive a discount for this class if you register for the full nutrition series and/or Living Light chef training courses.

Advanced Raw Food Nutrition Educator Certification™

Prerequisites: Science of Raw Food Nutrition levels I, II, III and the Benefits of Raw Food Nutrition Educator Certification Course.

This course is one of the required courses for the Advanced Raw Culinary Arts Instructor Certification™ series and the Raw Culinary Arts Professional Chef™ series.

Where do you get your ________? How many times have you been asked a question like this, only to be stumped without a quick, convincing, and well-conceived answer? If you are a presenter, how many times have you given a great presentation, only to lose credibility at the end when audience members challenge you with queries you can’t properly address? Do you want to learn concise, well-developed answers to numerous frequently asked questions about raw food and health, so you come across as poised and confident in the eyes of your audience? Even if you have no interest in public speaking, knowing how to adeptly navigate such questions can be handy for responding to inquisitive family members, friends, co-workers, and others.

This course integrates and refines the information learned in SRFN I, II, III, as well as our Benefits of Raw Food Nutrition Educator Certification course, focusing on helping participants develop confidence and finesse in fielding those tough inquiries. We will provide you with several helpful tools for honing your skills as a credible raw food nutrition educator, including in-class practice, individual feedback, and a CD containing lecture notes and a PowerPoint presentation. You will come away from this course prepared to deliver concise, scientifically sound answers to many of the most common questions about raw food nutrition.

This course includes:

CDs / Resources

• A professional PowerPoint presentation in PC format focusing on commonly asked questions and with concise, scientifically sound answers
• Handouts for the presentation to give to your class participants
• References for the presentation, questions and answers
• Recommended reading and resources

Coaching/Presenting

• Easy short answers to use in conversation, question/answer sessions, etc.
• More tips for creating a professional image and establishing credibility
• Choosing appropriate topics for raw and living food lectures
• In-class practice and individual feedback on presentation
• Evaluating and choosing credible sources of nutrition information
• Presenting within your scope of knowledge

2011 Dates:

• December 12-13

2012 Dates:

• March 16-17
• June 1-2
• September 14-15
• December 11-12

Tuition for this course is $575. You may receive a discount for this class if you register for the full nutrition series and/or Living Light chef training courses.

Dr. Rick Dina, D.C. became interested in nutrition in 1986 and has been studying and practicing raw plant-based nutrition since 1987. He worked at Hippocrates Health Institute and for the Juiceman before entering Life Chiropractic College in 1993. After graduating in 1997, he practiced at True North Health Center from 1997 until 2001, helping patients recover from high blood pressure, high cholesterol, diabetes, autoimmune diseases and other nutritionally related health challenges with fasting and whole food plant based nutrition. After teaching at Bastyr University, Dr. Rick maintained a private chiropractic and nutrition practice from 2003 until 2008 in San Rafael, CA. He is the co-creator and instructor of the Science of Raw Food Nutrition series of classes at the Living Light Culinary Institute with his wife, Dr. Karin Dina, D.C.

Dr. Karin Dina, D.C. became interested in nutrition in 1988 and has been studying and practicing raw food nutrition since 1990. She is a doctor of chiropractic with an honors educational background in both naturopathic medicine from Bastyr University and biology. She maintained a private practice in chiropractic and nutrition consulting and is the co-creator and instructor of the Science of Raw Food Nutrition series of classes at the Living Light Culinary Institute with her husband, Dr. Rick Dina, D.C.