Food As Medicine: An Introduction to the Principles of Chinese Nutrition (Foundations) with Deirdre Courtney

Description Introduction to the Principles of Chinese Nutrition (Foundations) Recording One of the most important things you can do for your patients is to educate them about self-care and preventative medicine. We are representatives of a greater wisdom about how to live in a way that enhances life, which is so much more than just maintaining and surviving. It is important to empower your patients to take back some responsibility for their health and one of the best ways is to teach them how to eat. Knowing what to do with food is a huge pillar of our medicine and will ultimately significantly help with the improvement and maintenance of clinical outcomes in the long term. This incredible foundational course is a 3.5 hour lecture in our Food as Medicine Series, recorded on the 15th of May 2022, where renowned Chinese Medicine Practitioner and qualified chef Deirdre Courtney as well as author of “Nourishing Life the Yang Sheng Way: Nutrition and Lifestyle Advice from Chinese Medicine“ will take us through Part 1 (Foundations) of our Food As Medicine Series with Chinese Medicine Education, with a view to have a live lecture/workshop and cooking class next year, centering around women’s health, pregnancy and postpartum theories and traditional recipes. Prerequisites and Recommendations: It is highly recommended that those who are interested in participating in the advanced course, complete this foundations course first. – Students of Traditional Chinese Medicine (2nd year knowledge minimum) – TCM Practitioners who are legally allowed to practice within their jurisdiction with a minimum of 200 hours of clinical practice and foundational theory of the substances and patterns. Click here for the Advanced Course Outline Webinar Outline Outline of the basics of Chinese nutrition including the: – The five elements of food; what foods? history. – Colour- what does it mean and why? – Taste- overview of tastes, types of foods and why – Temperature- Thermodynamics and Thermogenics – How foods effect the different organs- what and why? How different types of cooking methods affect foods in which way- a overview and review The importance of the growing methods of foods and how and why this aspect can significantly affect our foods- the agriculture of foods and how this changes, improves or is detrimental to health Application of theory: we will look at how to apply these principles in modern life Q&A Discussion and review of the the best ways to help support our patients and not overwhelm them within clinical practice (tips, tricks and hacks from an expert). Summary and Conclusion About the Presenter Deirdre Courtney is an internationally known lecturer and teacher specialising in Yang Sheng; Chinese Nutrition; Herbs; Facial Diagnosis; Face Reading; Working with Spirit Points and the Emotions. She has been an Acupuncturist, Herbalist, Nutritional Counsellor and Chef, specialising in health foods for over 30 years. She is the author of the book, Nourishing Life the Yang Sheng Way: Nutrition and Lifestyle Advice from Chinese Medicine, published by Singing Dragon in 2019. In addition, she is the Education Director for the Lotus Institute and the Master Face Reading Certification Program. She received her Masters Degree in Traditional Chinese Medicine from YoSan University in Los Angeles and maintains a private practice in Blackrock, Co Dublin, Ireland.   What You Get After You Complete The Course Notes to keep 3.5 CPD Points CPD Certificate  5 year access Unlimited revisions during access period