Rick Dina, D.C. & Karin Dina, D.C.
 

 

  
 
 

Courses offered at the

Living Light Culinary Arts Institute

 

Introduction to Raw Food Nutrition

Science of Raw Food Nutrition I

Science of Raw Food Nutrition II

Benefits of Raw Food Nutrition Educator Course

Science of Raw Food Nutrition III (NEW!)

Advanced Raw Food Nutrition Educator Course (NEW!)

(see course summaries below)

 

Introduction to Raw Food Nutrition

Introduction to Raw Food Nutrition™ is a 4-hour course designed to provide a solid framework for the understanding and real world application of whole food, vegan, and raw food nutrition. This class is presented from a scientifically-based, yet user-friendly perspective. People of all knowledge levels can benefit from the topics and concepts that will be presented in this class.

Introduction to Raw Food Nutrition™ is a great course for beginners who want to learn how to create a stable foundation for success in implementing powerful and sustainable food choices, helping to propel them toward the greater expression of vibrant health and vitality. Those with more knowledge and/or experience with raw food nutrition will appreciate the solid rational framework this class provides, by helping organize fragmented and often contradictory bits and pieces of nutritional knowledge into a cohesive, results-oriented model. Additionally, friends and family you may wish to invite will appreciate the down to earth, common sense approach this course offers. Each student will receive a complete set of class notes that follow along with the power point presentations.

Topics covered in this class include: 

1) An examination of different food categories for vitamin and mineral density, antioxidants, phytonutrients total fat content, saturated vs. unsaturated fats, pro-inflammatory vs. anti-inflammatory fats, cholesterol, protein, carbohydrates, fiber, calorie density, and more. 

2) The importance of each of these nutritional components will be clearly explained and then analyzed. We will look at the nutritional components objectively, without the influence of marketing. Did you know that strawberries, for example, are a better source of iron than meat? And did you know that some cuts of meat that claim to be “95% fat free” actually have 50% of their calories from fat, and that raw food diets that claim to be 20% fat can actually have the majority of their calories from fat? Come learn how to never be fooled again!

3) An examination of major studies in the scientific literature that support the benefits of a diet based on whole natural plant foods, including the Framingham Heart Study, the China Study, the work of Dean Ornish, M.D., and more.

4) Once the benefits of whole natural plant foods are firmly established, the additional benefits of eating most plant foods in the raw state will be revealed.  This includes an examination of calorie density and weight management, nutrient loss during cooking, the importance of the different types of enzymes, and a brief mention of the 5 different categories of “cooked food toxins” that are avoided when we consume raw plant foods. 

5) We will look at three typical, but totally different raw food diets, and do a comprehensive nutrient analysis of each, compared and contrasted with a typical cooked vegan diet and a standard western diet.  We will then go on the discuss how to structure a healthy raw diet, and how to make sense out of conflicting information such as mostly fruit vs. little or no fruit, low fat raw vs. high fat raw, etc.  We will also discuss where different raw and cooked foods fit on the health continuum, the importance of greens, and other relevant health topics in addition to diet.

If you would like to expand and deepen your understanding of whole food, vegan, and raw food nutrition, our two-day, 12-hour, Science of Raw Food Nutrition™ I is the next course in our Science of Raw Food Nutrition series. Although neither course has a prerequisite, they are designed to compliment each other for an unbeatable education in the understanding and real world application of raw food nutrition. 

 

This course will be offered on the following 2010 dates:

August 2010 - check back for details

Tuition for this course is $95 in advance or $125 at the door.

Please call Living Light at 800-816-2319 or 707-964-2420 to register.

Science of Raw Food Nutrition I

Raw and living foods have been gaining popularity over the past several years and there is quite a buzz about the health benefits of raw foods. Is there a scientific basis for all of these claims? If this and other questions are of interest to you, then Science of Raw Food Nutrition is the ideal course for you. This course will provide answers to common questions about raw food, vegan, vegetarian and plant-based diets and is presented in a fun and easy to understand format. You will leave this course empowered with knowledge and understanding to successfully incorporate raw and living foods into your daily diet. In addition to the information packed classes, this course includes time for answering questions after each class as well as a final question and answer session at the conclusion of the program. All participants will receive a comprehensive notebook including lecture notes, charts, graphs, and other essential information on raw food nutrition. There is no prerequisite for this class. This two-day course is a prerequisite for the Science of Raw Food Nutrition II, a five-day comprehensive raw food nutrition course, and the Benefits of Raw Food Nutrition Health Educator Course.

In the Science of Raw Food Nutrition I, you will learn the latest information on:

  • Successful weight management
  • Blood sugar regulation from a dietary perspective
  • Acid/Alkaline balance
  • Food changes from cooking
  • Anti-inflammatory nutrition
  • Anti-aging and longevity
  • Iron
  • Calcium
  • Zinc
  • Protein
  • Vitamin B12
  • Essential fatty acids
  • Antioxidants and phytonutrients
  • And much more!

Most importantly, we discuss how to integrate all of this information into a successful diet and lifestyle program!

This course will be offered on the following 2010 dates:

January 16-17 - Fort Bragg, CA

February 13-14 - Fort Bragg, CA

March 24-25 - Fort Bragg, CA

April 2-3 - Fort Bragg, CA

May 1-2 - Fort Bragg, CA

June 9-10 - Fort Bragg, CA

June 19-20 - Fort Bragg, CA

July 17-18 - Fort Bragg, CA

September 1-2 - Fort Bragg, CA

September 18-19 - Fort Bragg, CA

October 16-17 - Fort Bragg, CA

November 29-30 - Fort Bragg, CA

Tuition for this course is $375. You may receive a discount for this class if you register for Living Light chef training courses.

Please call Living Light at 800-816-2319 or 707-964-2420 to register.

 

Science of Raw Food Nutrition II

Has the Science of Raw Food Nutrition course left you with a passion and desire to go further? Science of Raw Food Nutrition II will take your raw food nutrition knowledge and understanding to an entirely new level. This course builds on the knowledge base learned in SRFN I and introduces many new topics that are essential to understanding the big picture of raw and living food nutrition. Students of this course will leave with a holistic view on how the human body works and how food nourishes and affects our whole being.  The information learned in this course is an invaluable resource for health educators, or anyone else who really wants to “know their stuff,” both personally and professionally. This comprehensive 5-day Science of Raw Food Nutrition II course covers essential information on raw food, living food, vegan and plant-based diets and is a prerequisite for the 2-day Benefits of Raw Food Nutrition Educator Course immediately following.

Topics to be covered include:

  • Understanding human digestion, absorption and assimilation of nutrients.
  • Statistics in U.S. healthcare – We have the most costly healthcare system in the world, but are plagued by many diseases. Why? We will explore this question and more…..
    • The quick fix approach vs. long-term change. How do health outcomes differ?
  • A history of the raw and living foods movement: Natural Hygeine and the Hippocrates/Ann Wigmore program contrasted with popular diet programs.
  • Evolution within the raw food movement and growing national/international popularity
  • Personal responsibility and health achievement
  • Major studies in support of plant-based diets
  • Evaluation of the health promoting properties of different foods
  • Making sense of food labels
  • Women’s health and plant-based diets, soy, xenoestrogens
  • Enzyme theory and enzyme science
  • Food combining theory and practical applications
  • Essentials for success with raw foods
  • The history of human food choices
  • Grains
  • Organically grown produce - a scientific perspective
  • Nutrition from whole natural plant foods vs. supplements
  • More about essential fatty acids
  • Philosophy vs. science – the benefits and limitations of both
  • Comparison and contrast of different approaches to raw food nutrition – low fat raw, higher fat raw, the importance of greens, and much more.
  • Avoidance of common pitfalls in raw food – designing a health program for success
  • Raw food exaggerations and raw food facts
  • More about the effects of heating on food
  • The benefits of sprouting and greens
  • Antioxidants and phytonutrients
  • Nutrient synergy
  • Lighter eating for more energy
  • Healthy weight control
  • Raw superfoods, an objective and scientific look
  • Attitude and psychological considerations for healthy eating
  • Sleep and optimal health
  • Comparison of different types of fasts and cleanses
  • Food choices and ecological sustainability
  • Menu planning for various health challenges: Blood sugar challenges, elevated cholesterol, autoimmune challenges, elevated blood pressure, weight control challenges, fatigue, digestive challenges.

This course will be offered on the following 2010 dates:

March 26 - 30

June 11 - 15

September 3 - 7

December 1 - 5

Tuition for this course is $1075.

Please call Living Light at 800-816-2319 or 707-964-2420 to register.

 

Benefits of Raw Food Nutrition Educator Course

The Benefits of Raw Food Nutrition Educator Course is a 2-day course immediately following Science of Raw Food Nutrition Level II that prepares students to present fundamental raw food nutrition information with authority, accuracy and confidence.  It is highly recommended for health educators and raw food chefs who plan to teach the benefits of raw and living foods in an articulate and easy to understand manner.

In this class, students will learn how to utilize information learned in both Science of Raw Food Nutrition I and II to deliver an interesting and comprehensible presentation that is appropriate for a variety of audiences.

All participants will receive a CD containing two turn-key power point presentations on the benefits of raw and living food nutrition.  The first is a 20-minute introductory presentation designed to be a free talk to invite participants to attend the second, more comprehensive two-hour raw food nutrition class.  This class is designed to be presented on its own, or in conjunction with culinary demonstrations.

The Benefits of Raw Food Nutrition Educator Course will also cover techniques on searching for and objectively evaluating raw food and vegan nutrition information. This will give students the tools to continue learning in a clear and accurate manner long after this course is over.

Prerequisites are Science of Raw Food Nutrition levels I and II.

This course includes:

CDs / Resources (PC format)

  • A professional 20-minute power point introductory presentation
  • A professional 2-hour power point comprehensive presentation
  • A bonus power point presentation on how to make a healthful green smoothie!
  • Handouts for the 2-hour presentation to give to your class participants
  • Recommended reading and resources

Coaching/presenting

  • Answers to commonly asked questions about raw food and vegan nutrition. Easy short answers to use in conversation, question/answer sessions, etc. 
  • Creating a professional image and establishing credibility
  • Tips on putting together a lecture and event 
  • Tips for choosing appropriate topics for raw and living food lectures
  • Managing challenging audience members and questions with ease

Nutrition Research

  • How to effectively search for scientifically-based nutrition and general health information
  • Critical Thinking – Evaluation of nutrition literature and peer-reviewed scientific journal articles
  • Beyond the Headlines: Making sense of seemingly conflicting opinions in the popular media, especially in reference to certain dietary plans
Even if you have no previous science or nutrition background and/or have never spoken in front of an audience, you will learn how to speak confidently about the benefits of raw food nutrition once you have competed this class.

This course will be offered on the following 2010 dates:

March 31 - April 1

June 16 - 17

September 8 - 9

December 6 - 7

Tuition for this course is $575.

Please call Living Light at 800-816-2319 or 707-964-2420 to register.

 

Science of Raw Food Nutrition III (NEW!)

You asked for it, you got it! At the enthusiastic request of students who have completed our Science of Raw Food Nutrition I and II courses, we have created this level III curriculum for people who want to continue their learning and deepen their understanding of raw plant-based nutrition. Just like SRFN I and II, this class is based in peer-reviewed science and is presented in a format both solid enough for those with a science background, yet accessible enough for the rest of us. Best of all, it covers a variety of fascinating NEW hot topics in raw food nutrition! If you’d like to gain a stronger grasp of how your body works, and the important role that food plays in this process, SRFN III offers a fabulous opportunity to take your knowledge of raw food nutrition to the next level.

Prerequisites are successful completion of Science of Raw Food Nutrition levels I and II.

Here is a sampling of topics to be covered include (subject to change):

  • Supplements – what are they, what do they do and do we actually need them?
  • Survey of superfoods – what are they, what do they do and do we actually need them? Are they as “super” as marketers say they are? This is a continuation of the superfoods covered in Science of Raw Food Nutrition II.
  • Survey of sweeteners – what are the various sweeteners used by raw food enthusiasts and the population in general? Are they good for us and what are healthy alternatives?
  • Advanced topics in weight loss and metabolism. Do hormones play a role? How do diet, activity level, stress, sleep, etc. affect weight loss/gain?
  • Digestive health – the effect of various foods, stress/emotional state, probiotics (what are they and do they work?)
  • How our body utilizes carbohydrates, protein and fat
  • Sea vegetables
  • Raw food challenges, pitfalls and solutions
  • Different types of oils – what are they, are they really healthy and do we need them?
  • Nutrient analysis of popular raw food staples (continued from Science II)
  • Wimpy versus hefty – what popular raw foods are nutrient powerhouses and which are wimpy? Is it necessary to spend a lot of money to be healthy?
  • The raw health continuum – where do different foods fall on the scale of health?
  • The importance of fiber for intestinal health
  • Raw food / plant-based diet research

This course will be offered on the following 2010 dates:

September 11 - 14

December 9 - 12

Tuition for this course is $1075.

Please call Living Light at 800-816-2319 or 707-964-2420 to register.

 

Advanced Raw Food Nutrition Educator Course (NEW!)

Where do you get your ________? How many times have you been asked a question like this, only to be stumped without a quick, convincing, and well-conceived answer? If you are a presenter, how many times have you given a great presentation, only to lose credibility at the end when audience members challenge you with queries you can’t properly address? Do you want to learn concise, well-developed answers to numerous frequently asked questions about raw food and health, so you come across as poised and confident in the eyes of your audience? Even if you have no interest in public speaking, knowing how to adeptly navigate such questions can be handy for responding to inquisitive family members, friends, co-workers, and others.

This course integrates and refines the information learned in SRFN I, II, III, as well as our Benefits of Raw Food Nutrition Educator Certification course, focusing on helping participants develop confidence and finesse in fielding those tough inquiries. We will provide you with several helpful tools for honing your skills as a credible raw food nutrition educator, including in-class practice, individual feedback, and a CD containing lecture notes and a PowerPoint presentation. You will come away from this course prepared to deliver concise, scientifically sound answers to many of the most common questions about raw food nutrition.

Prerequisites are successful completion of Science of Raw Food Nutrition levels I, II, III and the Benefits of Raw Food Nutrition Educator Certification Course.

This course includes:

CD / Resources (PC format)

  • A professional power point presentation focusing on commonly asked questions and with concise, scientifically sound answers
  • Handouts for the presentation to give to your class participants
  • References for the presentation, questions and answers
  • Suggested reading and resources

Coaching / Presenting

  • Easy short answers to use in conversation, question/answer sessions, etc. 
  • More tips for creating a professional image and establishing credibility
  • Choosing appropriate topics for raw and living food lectures
  • In class practice and individual feedback on presentation
  • Evaluating and choosing credible sources of nutrition information
  • Presenting within your scope of knowledge and education

This course will be offered on the following 2010 dates:

September 15 - 16

December 13 - 14

Tuition for this course is $575.

Please call Living Light at 800-816-2319 or 707-964-2420 to register.

 

All of these courses are taught by Rick Dina, D.C. and Karin Dina, D.C. who are known for their ability to make complex scientific concepts entertaining and easily understandable for the non-scientific person, as well as helping create greater clarity, depth and perspective for those who do have a science or nutrition background. These are great courses for raw food chefs, health educators, or anyone else who wants to achieve optimum health!

 

Please visit the website for the Living Light Culinary Arts Institute for more information on all of these courses and registration. Scroll down about 75% of the way to the bottom of the page to register for Science of Raw Food Nutrition classes online.

Living Light Center, 301-B North Main Street, Fort Bragg, CA

Or call Living Light at:

800-816-2319 or 707-964-2420

Disclaimer: These courses are not a licensing program and do not train students to perform services that require a license. Students are not trained to provide nutrition consultations or advice on recovery from specific diseases. The intent of these classes is to provide students with scientifically-based information on the benefits of whole natural plant foods.