Benefits of Raw Food Nutrition Education Certification™ Series

SRFN I | SRFN II | Benefits of RFN Educator Certification

The Living Light Culinary Institute has teamed up with Rick and Karin Dina, D.C. to offer a comprehensive series of classes on the science of raw food nutrition. These classes are held at the Living Light Center in Fort Bragg, CA. They cover hot topics in raw food nutrition including raw vegan sources of iron, calcium, protein, vitamin B12, and essential fatty acids, as well as blood sugar regulation, pH balance, food changes from cooking, anti-inflammatory nutrition, weight management, anti-aging, longevity, and much more.

Rick and Karin Dina are known for their ability to make complex scientific concepts entertaining and easily understandable for the non-scientific person. They also provide greater clarity, depth, and perspective for those with a science or nutrition background. This is a great course for chefs, health educators, or anyone else who wants to have the knowledge base to achieve optimum health by gaining a greater understanding of scientifically-based raw food nutrition.

Science of Raw Food Nutrition I

Prerequisites: None.

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

Raw and living foods have been gaining popularity over the past several years and there is quite a buzz about the health benefits of raw foods. Is there a scientific basis for all of these claims? If this and other questions are of interest to you, then Science of Raw Food Nutrition is the ideal course for you. This course will provide answers to common questions about raw food, vegan, vegetarian and plant-based diets and is presented in a fun and easy to understand format. You will leave this course empowered with knowledge and understanding to successfully incorporate raw and living foods into your daily diet. In addition to the information packed classes, this course includes time for answering questions after each class, as well as a final question and answer session at the conclusion of the program. All participants will receive a comprehensive notebook including lecture notes, charts, graphs, and other essential information on raw food nutrition. There is no prerequisite for this class - the course content includes all topics covered in Introduction to Raw Food Nutrition and much more. This two-day course is a prerequisite for the Science of Raw Food Nutrition II, a five-day comprehensive raw food nutrition course, and the Benefits of Raw Food Nutrition Health Educator Certification Course.

In the Science of Raw Food Nutrition, you will learn the latest information on:

Successful weight management
Blood sugar regulation from a dietary perspective
Acid/alkaline balance
Food changes from cooking
Anti-inflammatory nutrition
Anti-aging and longevity
Iron
Calcium
Zinc
Protein
Vitamin B12
Essential fatty acids
Antioxidants and phytonutrients
Cleansing for health and vitality
And much more!

Most importantly, we discuss how to integrate all of this information into a successful diet and lifestyle program!

2011 Dates:

November 28-29

2012 Dates:

January 14-15
February 11-12
March 1-2
March 10-11
April 6-7
May 17-18
May 26-27
June 23-24
July 21-22
August 30-31
September 8-9
October 6-7
November 27-28

Cost: Tuition for this course is $375. You may receive a discount for this class if you register for the full nutrition series and/or the Living Light Raw Culinary Arts Associate Chef and Instructor Training™ series.

This class really taught me many things I didn’t know before. I like the demonstrations and how things were broken down to be more easily understood. Both the Dinas were great teachers, and I like all the additional information in a take-home binder to refer back to.

SRFN I | SRFN II | Benefits of RFN Educator Certification

Science of Raw Food Nutrition II

Prerequisites: Science of Raw Food Nutrition I class.

This course is one of the required courses for Benefits of Raw Food Nutrition Educator Certification™ series, Advanced Raw Food Nutrition Educator Certification™ series, and Raw Culinary Arts Professional Chef™ series.

Has the Science of Raw Food Nutrition course left you with a passion and desire to go further? Science of Raw Food Nutrition II will take your raw food nutrition knowledge and understanding to an entirely new level. This course builds on the knowledge base learned in SRFN I and introduces many new topics that are essential to understanding the big picture of raw and living food nutrition. Students of this course will leave with a holistic view on how the human body works and how food nourishes and affects our whole being. The information learned in this course is an invaluable resource for health educators, or anyone else who really wants to “know their stuff,” both personally and professionally. This comprehensive five-day Science of Raw Food Nutrition II course covers essential information on raw food, living food, vegan and plant-based diets and is a prerequisite for the two-day Benefits of Raw Food Nutrition Educator Certification™ Course immediately following.

Topics to be covered include:

Understanding human digestion, absorption and assimilation of nutrients.
Statistics in U.S. healthcare - we have the most costly healthcare system in the world, but are plagued by many diseases. Why? We will explore this question and more..
The quick fix approach vs. long-term change. How do health outcomes differ?
A history of the raw and living foods movement: Natural hygiene and the Hippocrates/Ann Wigmore program contrasted with popular diet programs.
Evolution within the raw food movement and growing national/international popularity.
Personal responsibility and health achievement.
Major studies in support of plant-based diets.
Evaluation of the health promoting properties of different foods.
Making sense of food labels.
Women's health and plant-based diets, soy, xenoestrogens.
Candida perspectives.
Enzyme theory and enzyme science.
Food combining theory and practical applications.
Essentials for success with raw foods.
The history of human food choices.
Grains.
Organically grown produce - a scientific perspective.
Nutrition from whole natural plant foods vs. supplements.
More about essential fatty acids.
Philosophy vs. science - the benefits and limitations of both.
Comparison and contrast of different approaches to raw food nutrition - low fat raw, higher fat raw, the importance of greens, and much more.
Avoidance of common pitfalls in raw food - designing a health program for success.
Raw food exaggerations and raw food facts.
More about the effects of heating on food.
The benefits of sprouting and greens.
Antioxidants and phytonutrients.
Nutrient synergy.
Lighter eating for more energy.
Healthy weight control.
Raw superfoods, an objective and scientific look.
Attitude and psychological considerations for healthy eating.
Sleep and optimal health.
Comparison of different types of fasts and cleanses.
Food choices and ecological sustainability.
Menu planning for various health challenges: Blood sugar challenges, elevated cholesterol, autoimmune challenges, elevated blood pressure, weight control challenges, fatigue, digestive challenges.
And more...

2011 Dates:

November 30-December 4

2012 Dates:

March 3-7
May 19-23
September 1-5
November 29-December 3

Cost: Tuition for this course is $1075. You may receive a discount for this class if you register for the full nutrition series and/or the Living Light Raw Culinary Arts Associate Chef and Instructor Training™ series.

A high level of information delivered by qualified instructors. I can’t think of anything that could be improved, and the comprehensive folders were an unexpected bonus. Rick and Karin Dina’s integrity and intelligence were refreshing.

SRFN I | SRFN II | Benefits of RFN Educator Certification

Benefits of Raw Food Nutrition Educator Certification™ Course

Prerequisites: Science of Raw Food Nutrition I and II classes.

The Benefits of Raw Food Nutrition Educator Certification™ Course is a two-day course immediately following Science of Raw Food Nutrition Level II that prepares students to present fundamental raw food nutrition information with authority, accuracy and confidence. It is highly recommended for health educators and raw food chefs who plan to teach the benefits of raw and living foods in an articulate and easy to understand manner.

In this class, students will learn how to utilize information learned in both Science of Raw Food Nutrition I and II to deliver an interesting and comprehensible presentation that is appropriate for a variety of audiences.

All participants will receive a CD containing two turn-key PowerPoint presentations on the benefits of raw and living food nutrition. The first is a 20-minute introductory presentation designed to be a free talk to invite participants to attend the second, more comprehensive 2-hour raw food nutrition class. This class is designed to be presented on its own, or in conjunction with culinary demonstrations.

The Benefits of Raw Food Nutrition Educator Certification™ Course will also cover techniques on searching for and objectively evaluating raw food and vegan nutrition information. This will give students the tools to continue learning in a clear and accurate manner long after this course is over.

This course includes:

CDs / Resources

A professional 20-minute PowerPoint introductory presentation.
A professional 2-hour PowerPoint comprehensive presentation.
A bonus PowerPoint presentation on how to make a healthful green smoothie!
Handouts for the 20-minute and 2-hour presentations to give to your class participants.
Recommended reading and resources.

Coaching/Presenting

Answers to commonly asked questions about raw food and vegan nutrition. Easy short answers to use in conversation, question/answer sessions, etc.
Creating a professional image and establishing credibility.
Tips on putting together a lecture and event.
Tips for choosing appropriate topics for raw and living food lectures.
Managing challenging audience members and questions with ease.

Nutrition Research

How to effectively search for scientifically-based nutrition and general health information.
Critical Thinking - Evaluation of nutrition literature and peer-reviewed scientific journal articles.
Beyond the Headlines: Making sense of seemingly conflicting opinions in the popular media, especially in reference to certain dietary plans.

Even if you have no previous science or nutrition background and/or have never spoken in front of an audience, you will learn how to speak confidently about the benefits of raw food nutrition once you have completed this class.

2011 Dates:

December 5-6

2012 Dates:

March 8-9
May 24-25
September 6-7
December 4-5

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.

I thoroughly enjoyed this class. I’ve absorbed an amazing amount of information, but the Drs. Dina delivered it in a very efficient and accessible way, so I never felt swamped. They willingly made themselves available for questions and no question was too unimportant for them to answer. Many thanks!

SRFN I | SRFN II | Benefits of RFN Educator Certification

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.