Moodle at CCNM

Instructor: Dr. Matthew Nagra, NDOriginal Date: February 02, 2023As interest in plant-based nutrition continues to grow, it is inevitable that naturopathic doctors will asked for nutrition advice by patients who are currently consuming or are planning to transition to a plant-based diet. To help prepare NDs, Dr. Nagra will discuss the benefits of plant-based diets, how to construct a healthy diet, how to avoid the potential pitfalls, and he will provide clarity to some of the most hotly debated topics within the realm of plant-based nutrition, including its impact on bone health, stroke risk, and more.Learning Objectives: To explain the potential benefits and pitfalls of plant-based diets, as well as how to overcome those pitfalls.To assess the nutritional adequacy of various plant-based diets and how to modify those diets to ensure nutritional adequacy.To explain why there is conflicting research with regard to plant-based diets and stroke risk, bone health, and mental health.

With autoimmune disease affecting over 50 million Americans, it is likely you see clients struggling in this area on a daily basis, and their cases can often be complex. The Autoimmune Protocol (AIP) is a science-based elimination and reintroduction protocol that achieves two goals: to eliminate food-driven sources of inflammation and restore nutrient density. Through this presentation you will learn the how’s and the why’s of using the AIP with your autoimmune or chronically ill clients.

This lecture addresses the environmental impact that our global food production has on our air, water, and land resources. With up to 200 species of plants, insects, animals and fish going extinct daily, we are currently into the largest mass extinction since the dinosaurs went extinct 66 million years ago! A detailed look at the major contributors to greenhouse gases, water and land depletion will be followed by a look at “Blue Zones”, the ideal diet, and how through our daily eating habits we can not only effect the health of our environment but also optimize our health and extend our lifespan.

An elemental diet is a meal replacement plan that uses a mixture of all essential and nonessential amino acids, fat, simple sugars, electrolytes, trace minerals and vitamins. Components of this mixture are already in their simplest forms so they can be easily assimilated. This presentation will introduce elemental diets and provide information on how and when to use an elemental diet clinically for various gastrointestinal conditions, but primarily for SIBO. This presentation will include a discussion on indications and contraindications, as well as how to transition off of an elemental diet. A brief overview of current research and a couple of short cases demonstrating the use of elemental diets will also be included.

Presenters respond to questions from the audience regarding the Elemental Diet. A mixture of data, clinical experiences and outcomes and case examples are covered.

The gluten-free diet is a frequent staple in a practitioner’s list of modalities to use for a myriad of conditions. “Try a gluten-free diet” or “go gluten-free” has become a common phrase heard even between friends and neighbors, nutritionists and bloggers. However, a gluten-free diet (GFD) is a medical prescription for celiac disease. When prescribing a GFD prior to testing for celiac disease, a practitioner is unwittingly denying that patient a chance at revealing the root cause of symptoms and revealing a life-long/permanent systems-damaging autoimmune process with grave associated repercussions. We wouldn’t ask a non-type 1 diabetic to try insulin – it’s inappropriate. As conscientious practitioners, the medical community needs to be diagnosing celiac disease better and appropriately, or thoroughly ruling it out, prior to prescribing a GFD. Dr Shaver will present the top 10 reasons why prescribing a GFD is unethical in the absence of first performing thorough testing for celiac disease, from high risks of developing other unidentified autoimmune diseases to repercussions amid an entire family tree, to increase risks for cancers in celiacs who continue undiagnosed.

Presenters respond to questions from the audience regarding eating a SIBO diet. A mixture of data, clinical experiences and outcomes and case examples are covered.

Throughout the world, now and in our past, people have fasted for many reasons, religious beliefs, health, because they had no food. So what does it do to our body when we fast, or reduce time of eating or reduce certain foods. We can change illnesses, like cancer, arthritis, brain injuries, SIBO through autophagy and rebuilding. How does the flora and fauna of our microbiome change with fasting? and what happens to our gene expression? We also explore the ways we can apply fasting techniques to our clinical practice.

Fermented foods are integral elements of culinary practices in every part of the world. This presentation discusses the reasons for this, and ways in which the process of fermentation transforms foods and beverages, with a focus on nutritional transformations. Fermentation predigests foods, making nutrients more bioavailable, breaking down many toxic compounds, and generating various by-products, some of which have been found to have therapeutic applications. The greatest health benefit of fermented foods are the bacteria themselves, which are probiotic and help to restore biodiversity in the intestines, where they contribute not only to improved digestion but also immune function, mental health, and almost every aspect of our functioning and well-being.

There is arguably nothing more important than teaching your patients how to eat well for the prevention and proper management of any chronic disease.  Between food industry distortions and media hype, even healthcare providers are confused about how to advise their patients when it comes to food choices. This course is a sweeping expose of the facts about misleading claims, dangerous ingredients (including hidden-ingredients such as GMOs, food contact materials and heavy metals) and the unsavoury truth about our regulatory standards and food industry power.   Learning Outcomes Understand the  socio-political  and economic trends that impact usUnderstand how better to advise patients about the relevance of specific nutritional facts Learn about important labeling rules around allergies and gluten-free productsIncrease patient awareness about the relevance of nutrient and health claims  

Helping clients start, succeed and sustain meaningful dietary change is one of the most difficult tasks for any wellness practitioner. A multitude of powerful forces, including cultural, mental, emotional and spiritual—present hurdles, preventing patients from applying the nutrition know-how they already possess, and prevents them from being ready, willing or able to receive and implement new information. Dietary programs given to patients are rarely successful due to these under-appreciated influences. A new approach that increases patient efficacy and program adherence is needed. Food Story Coaching® is one such system that takes an inside-out approach to creating behavior change. Drawing from motivational interviewing, health coaching and positive psychology, Food Story Coaching® is a deeply humanistic way to empower patients to make long term dietary change.

As health professionals we need to take the lead in helping our patients be as well-informed as possible, and Dr. Hassell will outline the specific lifestyle choices which are consistently associated with less heart disease, stroke, cancer, dementia, and diabetes. He’ll also point out some common misunderstandings and controversies that are leading people to follow highly restrictive (and generally less healthy) diets. Dr. Hassell established the Providence Integrative Medicine Program at Providence Cancer Center and is co-author of Good Food, Great Medicine, a guide for using diet and lifestyle for optimal health.

Humans have evolved alongside bacteria internally and externally for all of humanity. There is a growing interest in understanding and researching the human microbiome and numerous health and disease connections have been made pertaining the health of our internal microbial communities. We explore culture in the microbial sense and culture in the human sense as the two collide when we discuss the processes of fermentation, which is found in every civilization across the globe throughout history. Fermented foods and/or the knowledge to make these items have traveled the globe with human migration sometimes against great odds. In this talk we consider how teaching people to ferment foods and beverages in their own homes may have an impact on creating a healthy kitchen microbiome, and thus may positively impact their health through improved internal microbiomes from the regular production and consumption of fermented foods. We also discuss how these techniques are a way to connect back to our ancestral diets.Encouraging and teaching people/patients/clients how to ferment foods at home may have a positive impact on a broad range of health concerns due to the increased production and consumption of fermented foods, which contain probiotics. Learning these techniques can also be healing for people as it allows them to create autonomy over their food production and foster a connection to non-processed ancestral diets.

This will be an overview/update on the impact nutrition has on the human microbiota. I will review specific nutrients and the roles they play as well as a wholistic perspective on what a healthy microbiome diet might look like.I will demonstrate the use of a relatively simple applied kinesiology technique that I use to investigate the presence of significant dental health issues in my GI patients.

This second of two talks by Dr. Korn provides an overview of state -of -the- art science about foods, nutrients and herbal medicine for the prevention and treatment of Diabetes Type 2, Cognitive Health and Alzheimer’s Disease. We will explore bio-individuality, genetics, alternatives to medications such as statins and Metformin, the intersection of culture, and why there is no one right diet for everyone.

Herbalists view their therapeutic agents in the paradigm of humoral and clinical actions, and therapeutic uses. In the long traditions of medical herbalism, dietetics and nutrition have been essential elements of a therapeutic plan, and individual macro and micronutrients may also be viewed as possessing actions identical to those of medicinal plants, such as tonic, adaptogenic, antispasmodic, immunomodulating, anti-inflammatory and so on. In many cases giving herbs with such actions without simultaneously replenishing the nutrient factors that support normal functions simply temporarily masks a deficiency. We will discuss macronutrients, vitamins, minerals and other special nutrients in terms of what their actions would be if they were plants.

At a time when many are eliminating meat because of environmental, nutritional or ethical concerns, Diana Rodgers, RD makes the case for more, better meat. She will review the common misperceptions about meat and identify some of the forces behind these messages. As a dietitian, she has studied the human requirement for protein and will show how animal products provide the most optimal source. Through her experience on a working regenerative farm, and research into the environmental issues concerning sustainable food production, Diana will then detail how well-managed cattle can be one of our best chances at reversing climate change. Finally, Diana will address the ethical concerns and show how a diet of “least harm” actually requires the consumption of large ruminant animals, like beef.

The Specific Carbohydrate Diet (SCD) was created approximately 100 years ago and has been used to improve IBD symptoms and to induce IBD clinical remission for nearly 100 years. It is just now (in the last 6 years, mostly) starting to gain interest in conventional GI circles, which has lead to more research being conducted. The research has included several studies on how SCD shifts and changes the microbiome. In addition to the research, in my clinical practice I have seen immediate and tangible evidence of these microbial shifts including inhibition of dental caries, skin healing, IBS symptom resolution, mucosal healing (IBD remission), mood and blood sugar regulation and more. Studies have also been conducted on how SCD helps the gut-­‐ brain axis in Autism Spectrum Disorders. My presentation will give enough background on SCD to help participants who are unfamiliar have basic knowledge to build on and also is a deep enough dive that is should satisfy participants who are SCD knowledgeable as well. My presentation will include resources for implementing SCD in your practice and deeper dive into the current body of research on how SCD affects the microbiome. I am open to presenting both in pre-­‐con as well as at the main conference.

This presentation will review the reasons to adapt a SIBO diet as well as some of the issues with adapting a restrictive diet. We will go over many different popular diets and describe the goals as well as some of the issues with any particular diet. Additionally this presentation will review how to test new foods and how to eventually taper off a SIBO diet and move to a diet that contains more prebiotic foods. Lastly we will look at how to successfully meal plan for oneself and one’s family.

Obesity has a large impact on the health in our country and our economy. But losing weight can be challenging, complicated and confusing with all the different options. Teaching people about the importance of eating a diet low in calorie density can help people lose weight and help them make healthier food choices which can have long term health benefits.