Course Overview
This course consists of 6 videos to help incorporate TCM nutrition with your clinical practice: an introductory overview precedes five videos dedicated to each organ system pair, organized by season. The intro and first half of each seasonal video is designed to explain TCM to your patients, and will feel like review to providers. The second half of each seasonal video explains how to use food that is accessible in Western cultures to further acupuncture treatments and goals. It includes training in using different ingredients and different cooking styles to rehabilitate each organ system. If your nutrition class was short, or did not include Western culinary processes, this course will help you pair TCM nutrition with your clinical practice.
Objectives
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Learn how to communicate TCM nutrition effectively to patients with emphasis on how it helps their current course of treatment
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Learn how to implement basic Western cooking techniques and culinary ingredients to make TCM nutrition accessible to patients in the Western world
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Learn to build simple and more complex nutrition recommendations for patients based on their TCM pattern
Outline
0 hrs - 30 min
Introduction
30 min - 1.25 hrs
Late-Summer Video: Season of the Spleen and Stomach: Using food as medicine: A. overview of culinary herbs, produce, proteins, and grains that support the spleen and stomach, including address flavor and nature of foods. B. Which foods to use to address worry and ruminating thinking. C. Discuss the common pathologies of dampness, what foods to avoid when treating dampness, and which foods to incorporate to dry or circulate dampness. D. Discuss cooking styles that support a healthy earth organ pair. E. 4 Recipes to tie it all together
1.25 hrs - 2.25 hrs
Autumn Video: Season of the Lung and Large Intestine: Using food as medicine: A. overview of culinary herbs, produce, proteins, and grains that support the Lung and Large Intestine, including address flavor and nature of foods. B. Which foods help to circulate Qi through the chest for physical ailments and grief. C. Discuss the common pathologies of the lungs and large intestine. a. Discuss dampness and phlegm and associated nutritional ingredients to dry dampness and break up phlegm b. discuss dryness in both LU/LI and which foods moisten dryness c. side discussion on types of fiber that support Large Intestine health and using food as medicine to address constipation D. Discuss cooking styles that support a healthy metal organ pair. E. 4 Recipes to tie it all together
2.25 hrs - 3 hrs
Winter Video: Season of the Kidney and Bladder: Using food as medicine: A. overview of culinary herbs, produce, proteins, and grains that support the Kidney and Bladder, including address flavor and nature of foods. B. Which foods support kidney qi, yin, and yang C. Discuss which foods directly address fatigue from kidney qi deficiency, warm kidney yang, and nourish kidney yin D. Discuss cooking styles that support a healthy water organ pair. E. 4 Recipes to tie it all together
3 hrs - 3.5 hrs
Spring Video: Season of the Liver and Gallbladder: Using food as medicine: A. overview of culinary herbs, produce, proteins, and grains that support the liver. B. Which foods to use to manage stress from liver qi stagnation and liver qi rising C. Which foods to use when liver qi stagnation manifests as depression D. best ways to cook food to support liver blood, liver yin E. 4 recipes to tie it together
3.5 hrs - 4 hrs
Summer Video: Season of the Heart, pericardium triple warmer, small intestine: Using food as medicine: A. overview of culinary herbs, produce, proteins, and grains that support the heart and small intestine. Does not cover culinary food specifically for PC/TW. B. Which foods to use to support a natural cooling process for counteracting the heat of summer C. TCM based nutrition tips for maintaining hydration and protecting yin during the summer D. 4 Recipes to tie it all together
Teacher
Lindsey Thompson
Lindsey Thompson strives to help patients find their ideal health, whether that includes becoming pain free, having an easy menstrual cycle, or learning to have healthy relationships with food- she loves it all.
Disclaimers
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Accessing Your Course
After checking out, your email address will be sent to Net of Knowledge securely and you will gain instant access to your course. If you do not have a Net of Knowledge account yet, one will be created for you automatically and you will receive an email with a link to set up your password. Log in to your account at netofknowledge.com and start learning!
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Unlimited Access & CEUS
You will have unlimited access to this course for as long as it is on Net of Knowledge, so that you can keep reviewing and learning from it over the years.
CEU requirements must be completed within 1 year from the purchase. During this time, you must finish the training and complete any required documents to get your certificate. You must also print and save your certificate for your own records.
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Cancellation Policy
Please note we do not offer refunds for our online courses or webinars.
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Note
The course contents are available in an online format only; you will not receive a DVD or physical copy – they are only available through the internet in your online account.
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CPDs:
Approved By: AACMA (4), ANTA (4), ATMS (4), Acupuncture NZ (4), NCCAOM (4), Standard Certificate (4)
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Language: English
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Course Type: Studio Recording
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Course Length: 4 h
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Course Notes: There are no notes provided with this course.
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Access Period: Lifetime