Advanced Nutrition Curriculum

The Advanced Raw Food Nutrition Educator Certification™ is the continuation of Living Light’s raw food nutritional science courses. This certification has the prerequisites of Science of Raw Food Nutrition™ IScience of Raw Food Nutrition™ II, and Benefits of Raw Food Nutrition Educator Certification™.

The Living Light Culinary Institute is happy to team up again with Rick and Karin Dina, D.C. to offer two in-depth advanced classes: Science of Raw Food Nutrition III™ and the Advanced Raw Food Nutrition Educator Certification™. These classes expand upon the Benefits of Raw Food Nutrition Educator Certification™ and are also held at the Living Light Center in Fort Bragg, CA.


Science of Raw Food Nutrition™ III

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 on 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 SRFN 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”.

Prerequisite: Science of Raw Food Nutrition I and II.

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

You may receive a discount for this class if you register for any of our training packages which include this course or any culinary or nutrition certification series.

Register Now!


Advanced Raw Food Nutrition Educator Certification™

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

Prerequisite: 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 Advanced Raw Food Nutrition Health Educator Certification™ and Raw Culinary Arts Professional Chef Certification™.

You may receive a discount for this class if you register for any of our training packages which include this course or any culinary or nutrition certification series.

Register Now!


Would you like more information about becoming a Living Light Student? Contact an enrollment advisor today: call (800) 816-2319 or (707) 964-2420, Skype, or Email...they would love to help you! You can also click here to schedule a personalized phone or Skype consultation at your convenience.

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