• Food as Medicine Symposium 2021 - All Presentations

    Original Date: February 20-21, 2021

    This discounted package includes all of the individual presentations from the conference, which are listed below.

    12.0 CEUs (general) pending approval by OBNM

  • The Art and Science of Mental Health Nutrition

    Presenter: Leslie Korn, PhD, MPH, LMHC
    Original Date: February 20, 2021

    In this first of two talks, Dr. Korn provides an in-depth overview of a non-ideological approach to the art and science of integrative and functional nutrition for mental health. We will explore the use of bioidindividual diets, ranging from carnivore to vegetarian in mental health including the use of specific foods and botanicals along with nutritional supplements such as vitamins, minerals, special nutrients, and glandulars to treat depression, anxiety, PTSD and insomnia. We will explore foundational nutrients, protocol design and issues of program adherence and personality. Finally, we will touch upon helping people decrease or eliminate psychotropic use by using an integrative approach.



    1.5 general CEUspending approval by OBNM

  • Thriving with Autoimmunity: How to Help Your Clients Find Relief Naturally from Autoimmune Symptoms Using the Autoimmune Protocol (AIP)

    Presenter: Shanna Nemrow, FNTP
    Original Date: February 20, 2021

    The autoimmune protocol (AIP) is a nutrition and lifestyle protocol specifically designed to help those with autoimmune disease find relief from their autoimmune symptoms and learn to live well with autoimmune disease. While the AIP has the potential to be life changing, it can feel all kinds of overwhelming to clients.

    Shanna Nemrow, FNTP, will present the ins and outs of the autoimmune protocol, as well as how to simplify the AIP for clients, approaches to starting the AIP to offer your clients, troubleshooting the AIP with your clients when they are not seeing results, why the AIP is not a one size fits all approach, and more.



    1.5 general CEUspending approval by OBNM

  • Diet & Dermatology: The Role of Diet in Skin Disease

    Presenter: Julie Greenberg, ND
    Original Date: February 20, 2021

    Successfully treating chronic skin diseases poses a challenge to health care professionals, as conventional treatment options often do not provide satisfactory results. A comprehensive treatment plan should ideally include dietary recommendations for patients, but providing clear information on what to eat (or what not to eat) can be challenging for health care professionals. Come learn about the latest research connecting diet to skin disease and learn specifics on how to create a food action plan to help treat your patients with acne, eczema, psoriasis, rosacea, hidradenitis suppurativa, vitiligo, and alopecia.



    1.5 general CEUspending approval by OBNM

  • An Ayurvedic Approach in the Treatment of Diabetes Type 2

    Presenter: Olatokunboh Obasi MSc, RH, CNS
    Original Date: February 20, 2021

    Diabetes Type 2 is a one of the most prevalent disease states that many suffer from throughout the world and especially on the island of Puerto Rico. Diet and exercise are most advised in consultation with 80% success in treatment outcomes through diet shifts in diabetic populations. This presentation will focus on clinical herbal perspective as to how various foods and herbal medicines common in Ayurveda shift healthy outcomes in diabetic populations. We will discuss various treatment protocols involving foods as medicines to address the various imbalances in constitutions in which Ayurveda accurately approaches clinically.



    1.5 general CEUspending approval by OBNM

  • Food, Inflammation, and the Microbiome

    Presenter: Heather Zwickey, PhD
    Original Date: February 21, 2021

    The immune system is designed to produce an inflammatory response to an infectious disease. However, we consistently find people “stuck” in inflammation after an infection (such as those with Post-COVID Syndrome) or without an infection at all. In this lecture, we will explore what happens with people who have chronic inflammation. We will also discuss how food and the microbiome can contribute to their inflammation or help them heal.



    1.5 general CEUspending approval by OBNM

  • Nutrition for Diabetes Type 2, Cognitive Health and Alzheimer’s Disease

    Presenter: Leslie Korn, PhD, MPH, LMHC, FNTP
    Original Date: February 21, 2021

    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.



    1.5 general CEUspending approval by OBNM

  • The Low Sulfur Dietary Protocol: Rational, Implementation, and 8 Years of Observations

    Presenter: Greg Nigh, ND, LAc & Maria Zilka, NTP
    Original Date: February 21, 2021

    In this presentation, Dr. Nigh presents an overview of the metabolic fate of dietary sulfur, explaining how improper sulfur metabolism can lead to a wide range of acute and chronic conditions that very commonly resolve with implementation of the diet. This talk will explore case studies that illustrate dramatic symptom resolution for patients finding no health with other diets or therapies. Finally, Maria gives an overview of the implementation of the diet, with tips and tricks she has learned over the years working with patients.



    1.5 general CEUspending approval by OBNM

  • The Complexity of Food Intolerance: Looking at Various Types of Food Intolerances as a Symptom of a Larger Immune Dysregulation

    Presenter: Heidi Turner, MS, RDN, CD
    Original Date: February 21, 2021

    We can use food elimination to reduce the severity of the symptoms one experiences but elimination rarely addresses the root cause of the issue. In this discussion, we will look at how a number of physiological imbalances can lead to various food intolerance with a special focus on histamine, sulfur, salicylates and FODMAPs. We will discuss how to assess for these types of food intolerances, when to apply elimination strategies, and how they can either help, or hinder outcome.



    1.5 general CEUspending approval by OBNM

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