- Original Date: February 13-14, 2016This discounted package includes all of the individual presentations from the conference.12.0 general CEUs approved by OBNMMaternal Diet and Body Type Influence the Risk of Disease in Offspring through EpigeneticsPresenter: Kent Thornburg, PhD
Original Date: February 13, 2016The prevalence of type 2 diabetes and heart disease is on the rise in the USA. It has long been known that chronic disease risk in adults is inversely related to their birthweight. However, there is increasing evidence that maternal diet, maternal body type and placental size and shape are powerful predictors of adult-onset disease. The biological mechanisms by which these factors lead to disease risk are not fully understood but it is becoming clear that maternal diet effects are trans-generational and transmitted through epigenetic modification of DNA and histone tails. Accumulating epidemiological evidence shows that the nutrition levels of women before and during pregnancy influence the growth of offspring over the first 1000 days after the conception and even into childhood.1.5 general CEUs approved by OBNMEpigenetics and Nutrigenomics in Personalized NutritionPresenter: Deanna Minich, PhD
Original Date: February 13, 2016We are entering a new age of treating chronic illness and disease, moving away from the one-size-fits all approach to one focused on individual nutritional needs. With the advent of genetic testing, which provides valuable data on gene polymorphisms, genetic mutations and epigenetic markers, integrative medicine and nutrition practitioners now have a powerful toolbox available to them in helping to develop personalized treatment plans tailored to their patient’s genetic make-up. And as exposure to dangerous environmental and emotional toxins increases, we are at even greater risk of altering our genome in ways that necessitate nutritional treatments specific to the individual.This presentation highlights the emerging field of personalized nutrition and offer practitioners important information on the role of toxins in modifying gene expression thus causing nutritional deficiencies, physiological imbalances and disease. Practitioners will learn nutritional therapies to assist detoxification pathways, methylation, sulfation, glucuronidation and glutathione production.1.5 general CEUs approved by OBNMState of Science on Fat and Metabolic DiseasePresenter: Ryan Bradley, ND, MPH
Original Date: February 13, 2016The connection between dietary fat and chronic diseases remains controversial. Lipophiles endorse grass-fed animal products and full-fat dairy products, while lipophobes worship raw celery and sea vegetables, and the pales decimate most animals, fatty or not. This presentation provides an evidence-based summary on our current understanding of dietary fat intake and risk of chronic diseases like diabetes, cardiovascular disease and cancer. Evidence is pooled from basic mechanistic science, nutritional epidemiology and clinical trials of diets of varying fat composition, as well as dietary patterns. Although definitive answers may remain elusive, at the end of the presentation the audience will be able to inform their patients on the state of medical and nutritional knowledge about the risks, and benefits, of the various types of dietary fat, plus how to rise above the controversy and choose a dietary pattern that is risk, and taste, balanced. This presentation also provides an evidence-based update to all types of clinicians regarding how to best advise their patients about dietary fat and the risk of chronic diseases.1.5 general CEUs approved by OBNMDietary Influences on the Human Microbiome and Health ConsequencesPresenter: Chris Meletis, ND
Original Date: February 13, 2016This presentation reviews the scientific literature as it relates to how dietary choices alter the human micro biome and can alter the diversity of the microflora within our gastrointestinal tract. Dr. Meletis explores the impact of omnivorous, vegetarian and traditional diets on the micro biome and the health risks and benefits associated with each. The content emphasizes the importance of living in a proactive manner when it comes to food, supplement and lifestyle choices we make in order to bring balance to the 100 trillion microbiota within the GI tract.1.5 general CEUs approved by OBNMFat Soluble Nutrients for Gut and Brain HealthPresenter: Sally Fallon, MA
Original Date: February 13, 2016Sally Fallon's presentation explores the need for fat-soluble nutrients to support optimal function of the brain and digestive system. Topics covered include the role of cholesterol in supporting neurological and digestive function, the need for saturated fat and arachidonic acid, found mostly in animal fats, and the roles of the fat-soluble vitamins A, D and K for the brain and gut, including mood regulation. Other nutrients of interest include choline and glycospingolipids. The presentation highlights food sources of these vital nutrients. The vitamins and other nutrients found uniquely in animal fats are critical for optimal function of the brain, and the second brain - the gut. Today’s low-fat, low-cholesterol diet have spawned an epidemic of digestive and neurological disorders. This lecture focuses on the specific roles of vitamins A, D and K, plus saturated fat, cholesterol and arachidonic acid in the health of the digestive and nervous systems.1.5 general CEUs approved by OBNMMedicinal Properties of Culinary Herbs
Presenter: Glen Nagel, ND
Original Date: February 14, 2016The father of medicine Paracelsus is quoted as saying “let food be your medicine and medicine be your food” but what about herbs? Is herbal medicine a drug, or are herbs food? Herbs have been used for eons as medicine but besides culinary use what about the use of medicinal plants as food. There is increased talk about herbal medicine interacting with drugs or even nutritional supplements. What is the truth and new understanding of using herbs as food? In this talk, Dr. Nagel explores the power and potency of herbal medicine as food and super foods. He also explores historical works as well as recent research that shows the value of herbs as food. Dr. Nagel discusses and demonstrates the power of cultivated, culinary and wild foods and their importance to human nutrition.1.5 general CEUs approved by OBNMEating for Arthritis: Food is Your Most Powerful Tool for Pain Relief
Presenter: Tyna Moore, ND, DC
Original Date: February 14, 2016Arthritis and Chronic Joint Pain affect well over 52 million adults in the United States. Most treatment options fail to address the underlying cause of this painful and debilitating condition. Poor nutrition, inflammation and improper joint use are all large contributors to the development and progression of arthritis and joint pain. Joints need to be fed properly with solid nutrition to develop and health properly throughout our lives. Food is the first line of treatment and the cornerstone in treating any type of arthritis and chronic joint pain. Foods that contribute to the propagation of arthritis as well as dietary treatment plans developed to address this condition will be discussed.1.5 general CEUs approved by OBNMFood Allergies and Mental Health
Presenter: Elissa Mendenhall, ND & Heather Schrock, NTP
Original Date: February 14, 2016Dr. Mendenhall and Heather Schrock explore the surprising connection between food allergies, sensitive and the brain. From brain-hijacking microbes to addiction-like influences, foods that you are sensitive to may be causing more than anaphylactic shock - they may be upsetting the balance of your mood and your brain. Dr. Mendenhall and Heather also explore the research and physiology behind this connection and also share their clinical experience and application of these concepts in practice.1.5 general CEUs approved by OBNM
