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FOOD INGREDIENTS: What your patients need to know

November 21, 2016

Credits: 
2.5 Category A
ND/health-care practitioner: 
$59
Early bird price: 
$49
Early bird deadline: 
November 14, 2016
Alumni association price: 
$39
Student price: 
$29

Course description

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 health-care providers are confused about how to advise their patients when it comes to food choices, labels and the “he said she said” of so-called facts. 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. You will come away with clinical pearls such as the links between specific ingredients and common chronic diseases as well as a clear understanding about how to advise your patients when it comes to label reading as it relates to food allergies and gluten intolerances.

Learning outcomes:

  • to understand socio-political and economic trends that impact our information and misinformation around food labels
  • to understand how better to advise patients about the relevance of specific nutritional facts found on food labels
  • knowing the impact of specific additives and ingredients on chronic conditions like cancer, metabolic syndrome, hyperactivity and gastrointestinal disease
  • to be able to educate patients about important labeling rules around allergies and gluten-free products
  • to increase patient awareness about the relevance of nutrient and health claims
 

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The Canadian College of Naturopathic Medicine

Educating naturopathic doctors in North America for almost 40 years

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