Science of Raw Food Nutrition

Science of Raw Food Nutrition I
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!

2008 Dates:

• January 26-27
• March 1-2
• March 29-30
• April 26-27
• June 14-15
• July 12-13
• August 27-28 (special post EXPO class)
• September 13-14
• October 11-12
• December 5-6

Tuition for this course is $375. You may receive a discount for this class if you register for Living Light chef training courses.  

Science of Raw Food Nutrition II
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 5-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 2-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.
• SPECIAL GUEST for 2008 Science of Raw Food Nutrition II classes: Dr. Douglas Lisle, Ph.D. author of The Pleasure Trap!
• And more...

2008 Dates:

• August 29-September 2
• December 7-11

Tuition for this course is $1075.

Benefits of Raw Food Nutrition Educator Certification Course

The Benefits of Raw Food Nutrition Educator Certification Course is a 2-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.

Prerequisites are Science of Raw Food Nutrition levels I and II.

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.

2008 Dates:

• September 3-5
• December 12-13

Tuition for this course is $575.

INTRO! Introduction to Raw Food Nutrition

The Living Light Culinary Arts Institute has teamed up with Raw Food Doctors™ Rick and Karin Dina to offer “Introduction to Raw Food Nutrition,” a fun and informative 4-hour course in the science of raw food nutrition. This course will provide an abundance of scientifically-based raw food education via multimedia presentations and group participation designed to help you gain a greater understanding of raw food nutrition and give you confidence in the role of raw foods for greater health and vitality.

Class topics include understanding the caloric density of various foods, the effects of heat on food chemistry, raw food sources of vitamins and minerals, vitamin B-12 and raw vegan nutrition, optimal blood sugar regulation, and the role of essential fatty acids in human health. This course is not required for certification.

2008 Dates:

• August 25

Tuition for this course is $95 in advance or $125 at the door.

Dr. Rick Dina, D.C. has been studying health and nutrition since 1986 and has been a primarily raw food vegan since 1987. In 2003, he founded Vitality Health Center in San Rafael, CA, where he offers chiropractic care, massage therapy, and nutrition consulting.

Dr. Karin Coleman Dina, D.C. has been studying and practicing raw food nutrition since 1990. She studied naturopathic medicine at Bastyr University and holds a Doctor of Chiropractic degree from Palmer College of Chiropractic West. She has a private nutrition consulting practice in San Rafael, CA.