Introduction to Chinese dietary therapy 

This is a 3 day, online course giving you an in-depth understanding of Chinese dietary principles and a better understanding of food, which will enable you to give better dietary advice to your patients.  This course is suitable for acupuncturists and others with a background in Chinese medicine, including 2nd and 3rd year acupuncture and herbal students. 

Suitable nutritional support, together with other lifestyle changes, enables us to achieve better clinical results in our acupuncture practice and helps patients to really engage with achieving better health for themselves.  It also allows us to stay healthy as practitioners too.  On the course you will learn:

  • the general principles of healthy eating in Chinese dietary therapy and how these relate to modern living 
  • about the digestive system in Western nutritional theory, including the microbiome
  • about the role of the microbiome from a TCM perspective and how the Spleen is at the centre
  • the energetics and nature of food and drink using five flavours, four qi, direction of foods and channels entered 
  • the different food types - grains, fruits, pulses, vegetables, herbs, meat, fish and their effect on the various pathologies
  • 20 culinary herbs and spices that can be used to help change the nature of our food and can be used alone as herbal teas 
  • about macro and micro-nutrients in Western nutritional theory  

There will be some homework to support the online lessons. You will be required to cook, reflect and evaluate the effects of your food and drink and to try out some new recipes.  

This course teaches the building blocks of Chinese dietary theory and how to understand food in terms of taste, temperature and nature.  It can be a standalone course, or can form the foundation of a year long part-time certificate in Chinese nutritional therapy.  Details of this course will be advertised shortly.  In this course we will look more deeply at Chinese dietary theory, cover other aspects of yangsheng (such as qigong and sleep hygiene), involve some practical days of preparing and enjoying food and delve more deeply into some useful Western nutritional theory. 

Entry requirements  qualification in acupuncture or qualified herbalists, also 2nd and 3rd year acupuncture or Chinese herbal students. 

Contact Jo Vinall for bookings JVinall@cicm.org.uk

Karen Starr for more questions about the year long course KStarr@cicm.org.uk 

Cost

£300 for the 3 days paid in one instalment

Teaching is via zoom 

Dates

23 September 2020: 10am - 5pm

21 October 2020: 10am - 5pm

18 November 2020: 10am - 5pm

 

Course leaders 

Greg Lampert has been in practice since 1989. He has taught acupuncture and Chinese herbal medicine at the College of Integrated Chinese Medicine since its inception in 1993.  He has co written a book with Danny Blyth called Chinese Dietary Wisdom. The book provides a simple resource for patients to look after themselves and gives nutritional guidelines according to a more specific diagnosis 

Danny Blyth has been practising since 1998, teaching taichi and qigong since 1995, and teaching at CICM since 2001. Greg and Danny have dreamed for a long time of a course that delves deeply, and experientially, into improving one’s health with food, and helping others to improve their relationship with food.  They are both enthusiastic herbalists and love to cook.

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