Nutrition 4 Life Long Term Course (5 Weekends) Winter 2017 - Spring 2018

Nutrition 4 Life long term course will run over 5 months on these weekends:

Time: 9.30am – 4.30pm (both days)

Duration: 10 days over 5 weekends

Venue: Bohatch, Mountshannon, County Clare

Lunch and refreshments are included in the price.

Course Cost-Full Price €750.00 per person less 25% Skillnet funding if eligible which leaves the cost at €562.50 payable directly to NOTS. To check eligibility or to book a place please contact N.O.T.S (National Organic Training Skillnets) on 071 964 0688 or email info@nots.ie.

It is essential in order to avail of the reduced rate you must secure your place in advance, as places are not guaranteed and funding is limited.

Clare based Nutritional Therapist Colette McMahon returns with her popular long term course Nutrition 4 Life which will take place in her own home again over the winter months 2017 – 2018 in which she hopes to educate and inspire people about the fundamental principles of ‘true food’. Colette believes that it is possible to achieve optimum health and well-being directly through our diet. Join Colette and learn about the 4 Pillars of Nutrition – Fats, Proteins, Carbohydrates and Superfoods – and how a balance of all 4 types of food will make excellent health a real possibility.

Colette will touch on old and new topics, including Fermentation and Sourdough bread making, along with a general focus on good gut health and how to get the most value from the foods you eat. The course will run from Oct 2017 – March 2018 over 5 weekends (10 days in total). The course will include Nutrition theory, demos, practicals and assignments.

 

 


562.50 Includes Lunch &Refreshments, course handouts & additonal materials


Course Content:

Nutrition4Life:

N4L is a 5 weekend course from 9.30am to 4:30 daily, covering the four cornerstones of nutrition: Fats, Carbohydrates, Proteins and Superfoods. Each section involves a seminar, an interactive demonstration and a hands on practical exercises and monthly assignments and final presentation of works.

The Course addresses the practical skills and techniques that enhance the digestibility of food and improve nutrient content and bio availability.

It covers the cooking (combining traditional and classical techniques,eg- culturing, sprouting, ) and preparation methods that have the least damaging effects on foods.

Each of the four aspects are examined from their impact on a cellular biochemical level through to practical use in the kitchen. This is reviewed for a host of dietary choices and requirements such as omnivore, vegetarian, vegan, paleo, ketogenic, GAPs and their suitability in supporting various health conditions etc..

Selected superfoods (predominantly organic and  locally sourced) are examined and their therapeutic effects on the body.

There is focus on the medicinal properties of common foods, herbs and spices and how to enhance such properties.

We examine today’s food choices and their impact on health, environment and the economy  – organic, sourcing, waste, carbon foot prints, water quality, animal welfare etc  

Participants leave with the ability to modify any recipe to make it healthy, optimise it's nutrient content and the practical skill necessary to create it.

 

Outcomes:

Participants will gain a broader understanding of – Fats, Proteins, Carbohydrates, Superfoods, Epigenetics & Synergy.  Each weekend builds on the learning of the last weekend.

Gain a broad understanding of the digestive system and how stress and nutrition impacts on it and every system of the body.