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Return to Food Continuing Education Course

Sherry is offering an 8 week course through the Institute of Holistic Nutrition based on

her book: Return to Food – How Going Back is the Way Forward

Return to Food
Instructor: Sherry Strong, Food Philosopher & Nutritional Strategist
Campus: Vancouver

Location: Jiivala Holistic Culinary Academy (530 Vernon Drive, Vancouver)
Sessions: 8 Mondays Oct 29 – Dec 17, 2012 7- 10pm **NEW DATES
Required Text: Return to Food – how going back is the way forward by Sherry Strong
Fee: $365 + HST
Registration Deadline: Oct 24, 2012

Call IHN to book 604 558 4000

The premise of this course is that Nature dictates what and how we are meant to eat. Understanding this provides context for the deluge of nutritional information while decoding the discord amongst authorities, theorists and gurus in the nutritional space.

The book ‘Return to Food – How going back is the way forward’ by Sherry Strong, contains concepts and philosophies inspired by nature, thriving cultures as well as individuals who’ve achieved both amazing health and peace around their food choices.

Investigate our complex relationship with food, beyond ideology, physical nourishment and addiction with philosophies like The Lethal Recipe, Nature’s Principle and the Consumption Concept. This course will also explore seasonal, local, organic, whole foods, eating rituals and behaviours with practical real life application of the philosophies in the kitchen.

Understanding and creating context for the deluge of nutritional information while decoding the discord amongst theorists and gurus in the nutritional space in order to appreciate what nature dictates what we are meant to eat, provides basis for this course. The book ‘Return to Food – How going back is the way forward’ by Sherry Strong, contains concepts and philosophies inspired by nature, thriving cultures as well as individuals who’ve achieved both amazing health and peace around their food choices. Investigate our complex relationship with food, beyond ideology, physical nourishment and addiction with philosophies like The Lethal Recipe, Nature’s Principle and the Consumption Concept while exploring seasonal, local, organic, whole foods, eating rituals and behaviours with practical real life application of the philosophies in the kitchen.

Places are limited – Call IHN to book 604 558 4000

RETURN TO FOOD COURSE OUTLINE- Vancouver campus

8 Sessions: Program dates: Consecutive Monday’s for 8 weeks starting October 29th 7- 10pm to December 17th

INSTRUCTOR: Sherry Strong, APS, Food Philosopher & Nutritional Strategist

Textbooks:
1. In Defense of Food, Michael Pollen, (required reading prior to Session 1)
2. Return to Food Workbook – Sherry Strong

COURSE DESCRIPTION:

Feeling overwhelmed by conflicting opinions of experts in the nutritional
space? This course will provide context & clarity for the deluge of nutritional
information to eliminate nutritional confusion. Asserting nature dictates what
and how we are meant to eat, it
explores concepts and philosophies from, “Return to Food”, by looking at
nature, thriving cultures as well as individuals who have achieved both
amazing health and peace around their food choices. Investigate our complex
relationship with food, beyond ideology, physical nourishment and addiction
while exploring seasonal, local, organic, whole foods with practical real life
application of the philosophies in the kitchen

COURSE OBJECTIVES:

Understand how far away food today is from its wild origins and the impact
this has on the health of the planet and every species on it including humans.
Understand the social impacts have had on food and food has had on our
socialization.
To develop a critical thought process around the nutritional marketing of
modern food.
To identify and offer possible solutions to the issues discussed.
To be able to articulate in your own words your conclusions from the course
material.

FINAL MARK COMPOSITION:

10%
25% Research Document
25% Presentation
40% Written Assignment
___
100%

RULES AND REGULATIONS:

With the instructor’s prior consent or in case of emergency, students can
make up submit assignments late with a maximum allowable grade being
70%. Penalty for late assignments is a five-percent deduction from the mark
per school day.

COURSE OUTLINE:

SESSION 1 Introduction – The Story of Food – How we once ate, an
overview of the history of food. How did we Get Here and Why Go Back?

The Cost of Fast – How speeding up is making us sick and the case for
slowing down

The Disease of Ease – How the seduction of ‘Easy’ is making us sick, fat
& unhappy

The Big Cost of Money – How profit over integrity impacts food quality

Filling Up versus Nourishing – The Paradox of the Starving Obese

Young, Thin, Fit and Sick – How could fit thin people be sicker than
overweight people.

Food Politics and the Truth about Food – The propaganda keeping
people fat, sick and tired.

Text: Return to Food Workbook – Chapter One
Video: TBA

SESSION 2 The Lethal Recipe – Part One – How foods are processed the
chemicals in foods, how consumers are unaware of their existence or impact
on the body and the planet. Looking at the extreme processing of food and
additives and the impact on human and planetary health.

You’re Not Eating Food – When does a food no longer become a food,
at what point in the growing and processing is food more toxic than nourishing
to the body.

Totally Addicted to Food – Evolution and how food is set up to make
us addicts. How our current level to addiction affects the future of the
environment.

Shooting Up Food, Turning Food into Drugs – How many basic
ingredients are processed like highly addictive and toxic drugs.

How these common ingredients in 90% of packaged foods
are processed;
Oil

Salt
Sugar
Grains
Dairy
Meat
Soy
Chemicals

‘Soft Drinks’ – Why soft drinks are so ‘hard’ to give up and on the body

Text: Return to Food Workbook Chapter Two
Video: TBA

SESSION 3 The Lethal Recipe Part Two – How foods are processed the
chemicals in foods, how consumers are unaware of their existence or impact
on the body and the planet. Looking at the extreme processing of food and
additives and the impact on human and planetary health.

The Slow Death Diet – Is food keeping us alive longer or prolonging
death?

Science is Good, not God – Understanding how science has been used
to deceive and sell unhealthy food and why it needs to be contextualized.

Food Politics – The bureaucracy that keeps good science and important
information from the majority of the public.

The Allergy Epidemic – The Truth About Lactose, Gluten and other
Intolerances

The Banana Story – The difference between organic and conventional
produce

Text: Excitotoins – The Taste that Kills – Russel L. Blayblock
Fats that Heal, Fats that Kill – Udo Erasmus
Return to Food Workbook – Chapter Two

SESSION 4 The Consumption Concept – Examining how sourcing our
food impacts our buying and eating behaviours. Food movements, such as
Slow Food, Local Food, Raw Food, Vegetarianism are explored while tying in
recent emergence of food intolerances from Session 3.

How Would You Eat in Nature? If you had to source your own food
from scratch in a natural setting, what would you eat for dinner?

Chicken of the Egg – What would you choose to eat if you had to source it
yourself?

The Problem with Processing – What it does to the integrity and
nutritional content of food.

How Many Steps From Nature is Your Food?

How to Eat Naturally in an Unnatural Environment
• Most Abundant
• Harder to Obtain – the Chocolate Cake Story
• Cannot Be Found in Nature

Real Food over Diets and Diet Products – Food Fundamentalism
and Extremism

Pay Now or Pay Later, Investing in Your Life – Cost versus Value
analysis in Eating Real Food

Text: Return to Food Workbook Chapter 4
Video: TBA

Assignment 1: Examine the nutritional profile of a natural whole food, a
minimally processed version of it and a highly processed version of it.

SESSION 5 Nature’s Principle – This class explores the hierarchy and
principles in nature that are reflected in our wellbeing.
Nature’s Weird Little Secret – Our Primary Nutrient Sources According
to Nature

Nature’s Principle – How we are meant to eat

The Three Primary Sources for Sustaining Life;
Air
Water
Soil – Vegetation

The Hierarchy of Plants – How nature tells us what, when and how
much to eat

Soil is Sacred – Is what we’ve done to it is sacrilegious?

The Real Dirt on Organics – Why not all organic food is created equal or
is healthy.

The Acid Alkaline Balance – How to know what is healing and what is
harming according to nature.

Text: Return to Food Workbook Chapter Five
Video: TBA

Research Document Due

SESSION 6 First Do No Harm – Exploring the Process of Transitioning from
the Lethal Recipe to Nature’s Principle. Also looking at the trend of the social
context in which we eat and the impact on our wellbeing and eating
behaviours.

The Mind, Body, Emotion and Spirit Connection to Wellbeing and
Healing – It’s not about the food, how we think and feel impacts our food
choices and why prescribing a ‘diet’ is only a part of healing.

Is Obesity is a Disease of Lack or Abundance? – Why we are
getting fatter and it’s not what you think.

Emotional Eating and Dieting in the last 100 years – Exploring the
increase of eating disorders and disordered eating with self imposed extremes
seen at no other time in history

The Role Love Plays in Human Health – How love for self, other species
and the planet is impacted by our collective decisions of the present food
system.

Text: Return to Food Workbook Chapter Six
Video: TBA

SESSION 7 – 7 Steps to Returning to Eat Real Food

Sourcing Real Food – How to shop and save money eating real food
Nutrients over Chemicals & Calories

Going Organic and Beyond – Understanding and navigating the world of
chemical free food.

Ending Nutritional Confusion – Getting clear on what heals and what
harms and how not to be fooled by Nutritional Marketing.

Modern Dairy – Like taking milk from a baby.

Is Meat Addictive? – Exploring if you are you eating meat because of the
nutrients or the drugs.

Mindful Conscious Eating over Consumption – Health

considerations if you are going to eat animals and their milk.

Good Enough – Making peace with imperfection

Nourishing Beyond Food – The 3 Types of Nourishment

Being Human and Finding Peace in Eating – Handling Guilt, Worry
& Forgiveness

Discipline and Love in the Practice of Eating

Text: Return to Food Workbook Chapter Seven

Written Assignment Due this class

SESSION 8 The Universal Recipe for Healing
The Case for More Wisdom and Less Information – we are
deluged with information putting it all in context.

Air – Breath

Water – Hydrate

Vegetation & the Soil Story – Getting to the Root of the Solution

Movement & Pleasure – Finding a Way of Moving for Life

Sunshine as a Nutrient – Bathe don’t Bake

Community – Filling Our Need for Connection

Nature as a Source of Energy – Plug in and Go Farther

We are Meant to Eat Together – the social context in which we eat is
as nourishing as what we eat.

Pick Your Poisons and Still Have Fun – how to eat the foods you love
without getting sick, fat or tired.

Text: Return to Food Workbook Chapter

Presentation Given in the last class

Call Now to Book 604 558 4000

http://www.instituteofholisticnutrition.com/continuing-education/certified-courses/certf/

One Response to “Return to Food Continuing Education Course”

  1. I see people all focused on food. Yet they sit in an office or have a career where they don’t work hard physically. They think 45 minutes in a gym is hard work and exercise. I know men and woman who work hard 12 hours each day. They might eat at a diner or work camp kitchen to start the day. A brown bag lunch at work. Then a big meal at a camp kitchen or a dinner in some hotel. They are some of the healthiest people I know. There are lots of opinions and lots of different ways to achieve your health and fitness goals. I wish more people who call themselves fitness and health experts would include that in their lectures. What works for some doesn’t work for others….

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