Tagged nutrition training

Food As Medicine: Day 2

Great flow today, from Sheila Dean DSc, RD’s state-of-the-art science in Macro & Micro Nutrients to Joel Evans, MD’s remarkably smooth (and of course humorous!) Detoxification: A Food-Based Approach. Co-authors of The Inside Tract Gerard Mullin, MD and Kathie Swift, MS, RD provided When in Doubt, Follow the GUT and Digestive Healing & Elimination Diets respectively, an all-important guided tour of the essential science and clinical treatment of the digestive tract. Dr. Gordon led us in active meditation to shake out the stress, and Chef Rebecca Katz offered a brand new food demo this afternoon, Herbs & Spices: Science & Cuisine, with a tray of colorful spices and a tour of how they fit into the healing kitchen.

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Food As Medicine 2012: Day 1

Day 1 at Food As Medicine 2012 was a great feast with over 300 marvelous people in attendance.

Who’s here?

25% MD’s, 25% RD’s & Nutritionists, 11% Nurses & Nurse Practitioners, 10% Saybrook University Students, 4% Medical School Students & Residents. 6% are Medical School Faculty, 27% work with underserved communities. Geographically, the largest number of our attendees are from Maryland and California. A senior scientist is here from Ulaanbaatar, Mongolia and a physician from Beijing United Family Hospital in China. Rene Domersant from the Ministry of Health in Haiti, a participant in our Global Trauma Relief professional trainings, is here.Jeffrey Mills, Director of Food & Nutrition Services for DC Public Schools is here. Nora Pouillon of Restaurant Nora, the first certified organic restaurant in the US, and Judith Friedman of The Natural Gourmet Institute are here. The entire Krebs family from Selinsgrove, PA are here (mom’s a PT & MT, dad’s an MD, one daughter is a med student and another daughter a student). Sadja Greenwood, MD, MPH, a legendary sage is here from Bolinas, CA. The people are amazing!

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Mind, Mood & Food: A Beautiful Blend

To paraphrase a CMBM alum, “When I heard The Center for Mind-Body Medicine would be offering a seminar called ‘Mind, Mood & Food’ at Kripalu, I felt like the heavens were bringing all my favorite things together.” The “trifecta”, as I like to call it, was a beautiful blend of relevant material taught by engaging faculty in a setting where what was being taught could be practiced. Imagine learning about foods that support brain health and then going to Kripalu’s dining hall where those foods are waiting for you on an abundant buffet. Picture completing a moving meditation with Jim Gordon and then going to Yoga Dance during a seminar break. Kathie Swift spoke about the benefits of being in nature for brain health, and I’m convinced Mother Nature was a seminar participant as the weather was perfect for walks to the lake. It was seventy degrees in mid-March in the Berkshires!

Mark Pettus, Jay Lomard and Chuck Parker offered a wealth of knowledge and fantastic synergy as they fed off each other’s energy and complemented each other’s work.  A big round of applause goes to the hard-working staff at Kripalu. They were wonderful to work with and jumped right in to run the program like a well-oiled machine. Mind, Mood & Food at Kripalu is definitely worth a repeat!

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