(16 contact hours) Food and nutrition have a profound impact on our health and well-being, yet many of us are not aware of what foods to eat, which diets are healthy, and where our food originates. The goal of this course is to provide a holistic overview of current food and nutrition issues and their impact on physical, social, emotional, and spiritual health.
Throughout this course, you will become more conscious of what we eat, why we eat it, how it is prepared, and what consequences our food choices have on our health as well as the health of our planet. You will also learn how to change our eating habits for more healthful outcomes, including swapping processed sugar for other sweeteners, adding probiotics to the diet, and harnessing the healing effect of herbs.
Ultimately, you will gain insight into how food interacts with our bodies on multiple levels—physical, mental-emotional, and spiritual—as well as the impact it has globally.
About The Instructor
Cyndie Koopsen is a nurse who has cared for patients in acute care settings, community clinics, and the home. Her professional nursing career has involved nursing executive leadership and administration, staff development and education, community education and wellness, and holistic care. She has designed, developed, and presented numerous educational programs for audiences covering integrative health, promotion and wellness, and chronic disease management and prevention. She is the co-author of “Spirituality, Health, and Healing and Integrative Health: A Holistic Approach for Health Professionals.”
Caroline Young, M.P.H., has an extensive public health background that includes research experience, workshop presentations, and instruction. She has designed, developed, and instructed numerous integrative health programs for diverse populations, senior populations, and faith communities. Young is the co-author of “Spirituality, Health, and Healing and Integrative Health: A Holistic Approach for Health Professionals.”