FUNCTIONAL NUTRITION & THE KITCHEN

Transcription

1 Field to Plate Presents FUNCTIONAL NUTRITION & THE KITCHEN Translating Science to the Table Boulder, CO- June Featuring: +, CCN, RD: Functional Nutrition +, RD: Culinary Nutrition

2 About The Program The future of medicine is food. The future of nutrition is food. Both have already arrived! Are you curious about functional (Integrative) nutrition, but not sure what it really means and how it translates to your workplace, your practice, or your career in nutrition? Interested in the food as medicine movement, want to dip your toe in the water, but not take the deep dive. Love nutrition and love the kitchen, but struggle to bridge the two in meaningful ways for the clients you serve Really enjoy the healing potential and flavors of truly great food Join functional nutrition expert, RD, CCN and culinary nutrition expert, RD for 3 days of functional nutrition exploration and hands on culinary translation. Spend three days immersing yourself in the basics of functional nutrition theory Then walk your new knowledge right into the kitchen and experience it coming to life lf About th he Program

3 Learn 1. What functional nutrition is and how it differs from conventional approaches to (medical) nutrition therapy 2. Foundation concepts in functional nutrition 3. How to put functional nutrition principles into practice 4. Core Balance Centers of Functional Nutrition 5. Applications of functional nutrition in managing oxidative stress, detoxification, gastro intestinal and cardio metabolic issues 6. Dietary Supplements: When to use. What to choose 7. How to build culinary solutions into nutrition practice 8. Developing flexible culinary andrecipe frameworks for nutrition education and clinical application 9. Mapping nutrition advice to the client s place and kitchen space 10. Hands on nutrition translation culinary labs APPROVED FOR 23 CPE RD/DTR PRICE: $795 EARLY BIRD: $695 (By April 30) Material presented in this workshop is consistent with s IFMNT Level I Training. Material presented in this workshop is consistent with Amanda Archibald s Culinary for IFMNT classes 1 & 2 presented in conjunction with s online training i (see lf l i i This live interactive workshop allows participants to WALK functional nutrition right into the kitchen and see, touch and taste the science we are talking about About th he Progra am

4 Program

5 Day 1 CPE 7.5 8:30 10:00 FOUNDATION CONCEPTS IN FUNCTIONAL NUTRITION How IFMNT is different Understanding the big picture 10:00 10:15 PROTEIN SMOOTHIES AND SUSTENANCE BREAK 10:15 11:45 INTRODUCTION TO THE 6 CORE BALANCE CENTERS 1. Oxidative balance 2. ph balance 3. Aerobic tendency 4. Calcium balance 5. Connective tissue integrity 6. Healthy acute inflammation 11: PREP FOR CULINARY LAB 12:00 2:30 PM CULINARY LAB WITH LUNCH Explore l a Food As Medicine culinary framework in the kitchen 2:30 3:00 pm REST AND RESTORE. PERSONAL TIME 3:00 5:00 PM DIETARY SUPPLEMENTS Recommending them responsibly Needs and quality assessment Multi vitamins The role of the nutritionist EVENING On your own le Schedu

6 Day 2 CPE 7.0 8:00 10:00 am DEEPER DIVE INTO THE 6 BALANCE CENTERS Toxicity and Oxidative Stress Toxin awareness: environmental & GMO Detoxification Basicscience science andgeneral support Juicing and cleansing: elimination diet 10:00 10:30 am SUSTENANCE BREAK: Focus on mix and match health supportive breakfast options 10:30 11:30 am BUILDING CULINARY SOLUTIONS INTO THE NUTRITION PRACTICE Culinary concepts practitioners need to know Strategies for incorporating culinary solutions Culinary vs nutrition assessment 11:30 12:30 pm 12:30 2:00 pm DEVELOPING A FLEXIBLE CULINARY FRAMEWORK FOR CLINICAL PRACTICE Examples of general culinary frameworks Target nutrients frameworks Restorative and healing culinary frameworks LUNCH ON YOUR OWN Rest and restore 2:00 4:00 pm 4:00 5:00 pm EVENING DEEPER DIVE INTO 6 BALANCE CENTERS (CONT) Gastrointestinal Basics Nutrition support of three phases of digestion Gluten basics Q&A and discussion for days 1 & 2 On your own le Schedu

7 Day 3 CPE 8.0 8:30 10:30 am DEEPER DIVE INTO THE 6 BALANCE CENTERS (Cont) CARDIOMETABOLIC Inflammation theory for CVD Diabetes and diabetes support Obesity: beyondcaloriesin/caloriesout in/calories out 10:30 1:30 pm CULINARY LAB WITH LUNCH Wraps, rolls and bowls Using Mediterranean Diet in translation of food as medicine principles 1:30 2:00 pm MAPPING NUTRITON ADVICE TO THE PLATE Creating roadmaps Linking nutrition advice to ingredients that matter 2:00 2:30 pm BREAK. REST & RESTORE 2:30 4:30 pm 4:30 5:00 pm PUTTING IFMNT PRINCIPLES INTO PRACTICE Case study Integrating IFMNT into mainstream practice Hanging H i up your own shingle Q & A. Reflections 5:00 pm Close Schedu le

8 Learning Objectives By attending this workshop you will 1. Compare and contrast functional versus conventional approaches to nutrition education and medical nutrition therapy 2. Describe the 6 Core Balance Centers of Functional Nutrition and their application to nutrition education and/or therapeutic intervention 3. Discuss functional approaches to managing oxidative stress, detoxification, gastro intestinal and cardiometabolic imbalances 4. Develop and apply flexible culinary and recipe frameworks for nutrition education and/or clinical application 5. Tailor recipes and menus for individual palates, health goal, lifestyles and culinary abilities 6. Create and use visual education tools (roadmaps) to illustrate the role of nutrients, ingredients and recipes in personalized nutrition and health planning Price $795 Regular Price $695 Early Bird (By April 30) Who Should Attend? Licensedandaccreditedfood accredited food, nutrition, health, culinary, medical and teaching professionals If you are interested in attending but do not identify with the mentioned categories, please contact us About th he Progra am

9 Your true medicinal apothecary is the kitchen: functional food is functional medicine. Whole Living Magazine

10 Suggested Learning Codes RD/DTR (only) 2000 Science of food and nutrition 2010 Botanicals, phytochemicals 3000 Nutrition assessment and diagnosis 5420 Complementary care, alternative therapies 6050 Instructional materials development 8060 Culinary skills and techniques 8090 Menu planning and development 8100 Food & recipe development & modification Credits: 23 RD/DTR Registration You may register online and pay via credit card or mail us a check. Our online registration uses a secure registration process and payment gateway. From the workshop page on the Field to Plate website, click register. You will be taken to our secure registration platform. Should you have any questions at all about registering, or any general questions, please contact Richelle Emerick: richelle@fieldtoplate.com, or call Sugges ning ted Lear

11 2015 Locations Boulder, CO June 3 5th 181 Chapman Road, Boulder, CO minutes from downtown Boulder. Shuttle or private car to Boulder from airport. Organized shuttle from Boulder to workshop location or use your own transportation Lodging Please contact us for recommended hotels in any of our workshop locations Please advise us if you will drive your own vehicle in B ld Boulder, or require a shuttle to our location i h ttl t l ti Please contact us if you are interested in sharing a room. We cannot guarantee we ll find you a partner, but we will try! PLEASE DO NOT MAKE FINAL TRAVEL ARRANGEMENTS UNTIL WE CONFIRM THAT THE WORKSHOP HAS MET MINIMUM REGISTRATION REQUIREMENTS. WE WILL ADVISE YOU AT THIS TIME Location n & Lodg ging For many years we organized lodging for our workshops. We have found, however, that many people actually prefer to book their own lodging because they can shop for a suitable rate at whichever hotel class they prefer. We recommend you check online with Orbitz, Hotwire or an online service of your choice to select a hotel that meets your budget and comfort.

12 PLEASE READ Cancelation Policy By registering, we automatically assume you have familiarized yourself with our cancelation policy (below) and have accepted the terms. 1. Up to and including 60 days prior to the workshop, we will refund you registration i fee minus a $75 administration fee. 2. We do not process refunds for any reason, 60 days or less prior to the workshop 3. If you cancel less than 60 days from the date of the workshop and you find someone to fill your place, we will refund your full registration fee once your replacement has paid in full. 4. Field to Plate may offer a deposit option for our multi day workshops. This deposit allows you to reserve a space at a workshop for $250. The balance of your workshop registration fee is due 30 days prior to the workshop. You will receive an invoice from Field to Plate notifying you to pay the balance due sufficiently prior to this deadline. Should we not receive payment from you 30 days prior to the workshop, for any reason, you will forfeit your deposit and we will immediately offer your space to another participant on the wait list. Event Cancellation and Inclement Weather Policy 1. We reserve the right to reschedule or reconfigure the format of our workshops should weather conditions or other unforeseen circumstances at the workshop location deem this necessary. While we do not anticipate this to occur, should a situation arise, you will be notified in advance. This policy applies to the workshop location itself, and not to weather conditions at other locations which may impact your travel to the workshop location. We recommend you consider purchasing travel insurance as a precaution and protection. 2. Should inclement weather result in the cancelation and rescheduling of a workshop, your registration fee will naturally apply to the rescheduled workshop date. Should you be unable to attend the rescheduled date, we will issue you a credit to be applied to a future Field to Plate workshop of your choice. Terms & Conditio ons

13 s contribution to food and nutrition is channeled through her nationally acclaimed company, Field to Plate. is a game changer. Her unique training as an analyst and a nutritionist (RD), combined with her food knowledge and culinary expertise has enabled her to develop a new lens through which we can understand the food and health conversation. Amanda's trailblazing work is redefining the food, nutrition and cooking education footprint in waysthatare are understandable, meaningful and fundamentally achievable for allamericans Americans. Across the nation, Amanda has worked side by side with private clients, practitioners, educators, academia, chefs, foodservice operators, corporate entities and growers to find new and innovative ways to present food and nourishment in digestible bites. Her work in mind mapping, visual technology and live streaming culinary and nutrition forums is literally changing the landscape for food, nutrition and culinary education. Amanda has developed and produced state of the art culinary and nutritionimmersionlearning immersion experiences for consumers and health professionals alike since She has taught in more than 100 cities across the nation and spoken and all leading food conferences in America. Food As Medicine career highlights includes co developing and producing the acclaimed 2010 Food Solutions Series in New York, and her integrative Food As Medicine program Hearth to Health program with the bi line 4 cooking lessons that will change your life. Additionally Edible Education events for Canyon Ranch, Kaiser Permanente, Sodexho and Discovery Health, South Africa. Amanda is also producing a global lculinary Genomics course with ihnutrigenomics i expert, Yael Joffe, PhD, RD (South Africa). Amanda was educated in the UK and the U.S.A. She is a Registered Dietitian, a member of the prestigious Les Dames d'escoffier and sits on the National Advisory Board for Cooking Matters (Share Our Strength) and the Board of Directors for First Bites (Washington DC). In addition to teaching and training, Amanda maintains a small culinary nutrition private practice, tag teaming with functional nutrition expert, Meryl Brandwein, RD. Amanda is an outspoken advocate for the food as medicine movement and for a just, fair and sustainable society. She is a passionate voice for the hungry and disadvantaged whose seat is so often vacant at our nation's table. Amanda lives in Boulder Colorado, embracing the Rocky Mountains as her skiing, biking and hiking playground Meet

14 , CCN, RD As a recognized Functional Nutrition expert, Susan Allen provides a unique and very successful approach to personalized health and wellness as she incorporates an overall focus on the mind body spirit connection in her work as a speaker, mentor, author and nutrition consultant. Susan earned her nutrition degree in Medical Dietetics from the University of Illinois and became a Registered Dietitian (RD) in She subsequently completed post graduate level training to become a Certified Clinical Nutritionist (CCN), which designates her specialty in the nutritional aspects of Functional Medicine. Ms. Allen has worked in many settings in addition to her own private practice. She was involved in one of the first free standing nationally based Integrative Medicine clinics, American Whole Health. She also consulted for the startup of The Center for Integrative Medicine affiliated with prestigious Northwestern Memorial Hospital in Chicago. Ms. Allen has held board appointments with The International and American Association of Clinical Nutritionists, the Academy of Nutrition and Dietetics sub specialty group: Dietitian s in Integrative and Functional Medicine (DIFM), on the Nutrition Board of the Institute for Functional Medicine (IFM) and on the Scientific Advisory Board of Integrative Therapeutics, Inc., one of the largest natural medicine manufacturers in the United States. With her passion for educating, Ms. Allen lectures nation wide and has been a consultant to the nutraceutical industry. In her more than two decades of practice, Susan has recognized the growing divide between traditional dietetics training and the emerging trends in Integrative and Functional Medicine. Understanding many health care providers, especially dietitians, are missing a key opportunity; she launched a unique national mentoring initiative to provide training to registered dietitians and other healthcare professionals wanting to learn this specialty. Considered an authority, she has appeared on numerous radio and television programs, has been quoted extensively in the press, and is also a published author. She was Chief Nutritional Consultant for the Reader s Digest book; Food Cures: Breakthrough Nutritional Prescriptions for Everything from Colds to Cancer and she was a contributing author to the first college textbook of its kind, Integrating Therapeutic and Complementary Nutrition, CRC Press Most recently, Ms. Allen authored a chapter in AAPI's Nutrition Guide To Optimal Health: Using Principles of Functional Medicine and Nutritional Genomics Part 2. While she currently lectures, trains and consults coast to coastto coast, Susanis excited abouther recent relocation from her native Chicago to the Tampa Bay area of Florida where she enjoys the sun and the sand with her 16 yr old daughter, Nicole. Meet Susan Alle en