Nutrition and Integrative Health Schedule of Courses- Fall 2012

NUTR 612-Human Nutrition II: Micronutrients Credits: 3 Friday October 5, 2012 4:00PM-8:00PM Saturday October 6, 2012 1:25PM-5:30PM Sunday October 7, 2012 1:25PM-5:30PM Friday November 16, 2012 4:00PM-8:00PM Saturday November 17, 2012 1:25PM-5:30PM Sunday November 18, 2012 1:25PM-5:30PM Friday December 14, 2012 4:00PM-8:00PM Saturday December 15, 2012 1:25PM-5:30PM Sunday December 16, 2012 1:25PM-5:30PM This course covers structure, function, and food sources of the micronutrients (vitamins, minerals, trace minerals, and various phytochemicals). The complex function of each nutrient is reviewed, along with interactions, excesses, deficiencies, and supplementation. The effects of nutrient synergy, food processing and agricultural practices on micronutrient density of whole foods are explored. Students use a variety of methods to compare the micronutrient content of diets. Prerequisite: NUTR 614 (Human Nutrition I: Macronutrients) Instructor: Bryan Walsh NUTR 613- Advanced Human Nutrition (PMC course) Credits: 3 Saturday October 27, 2012 8:30AM-11:10AM Sunday October 28, 2012 8:30AM-11:10AM Saturday November 17, 2012 8:30AM-11:10AM Sunday November 18, 2012 8:30AM-11:10AM Saturday December 15, 2012 8:30AM-11:10AM Sunday December 16, 2012 8:30AM-11:10AM Saturday January 5, 2013 8:30AM-12:35PM Sunday January 6, 2013 8:30AM-12:35PM Saturday March 2, 2013 8:30AM-12:35PM Sunday March 3, 2013 8:30AM-12:35PM Saturday April 6, 2013 8:30AM-12:35PM Sunday April 7, 2013 8:30AM-12:35PM This course covers macronutrients (carbohydrates, lipids, and proteins) and micronutrients (vitamins, minerals, trace minerals, and various phytochemicals and accessory nutrients). Macronutrients are addressed in terms of digestion, absorption, transportation, metabolism and storage. The health effects of various macronutrients and their building blocks are considered. The complex function of

micronutrients is reviewed, along with interactions, excesses, deficiencies, and supplementation. Students will examine nutrients within the context of whole foods diet. Students will become proficient in analyzing case study data comparing nutrient intake in a variety of diets. Instructor: Bryan Walsh NUTR 614- Human Nutrition I: Macronutrients Saturday October 13, 2012 8:30AM-11:10AM Sunday October 14, 2012 8:30AM-12:35PM (only for those registered for NUTR 681 section1) Sunday October 14, 2012 1:25PM-5:30PM (only for those registered for NUTR 681 section2) Monday October 22, 2012 1:25PM-5:30PM Tuesday October 23, 2012 1:25PM-5:30PM Wednesday October 24, 2012 1:25PM-5:30PM Thursday October 25, 2012 1:25PM-5:30PM Sunday December 2, 2012 8:30AM-12:35PM Instructor: Bryan Walsh Credits: 2 This course covers the macronutrients carbohydrates, lipids (including essential fatty acids), and proteins. Macronutrients are considered from digestion, absorption, and transport to metabolism and storage. Energy metabolism during fasting and fed-state are considered. Students will examine macronutrients within the context of a whole foods diet, analyze case study data, and conduct comparative analyses of macronutrients in a variety of diets. Students become proficient in a variety of diet analysis methods, including food frequency, diet history questionnaires, and diet analysis software.

NUTR 622- Advanced Nutritional Biochemistry and Assessment Credits: 3 Saturday September 29, 2012 8:30AM-12:35PM Sunday September 30, 2012 8:30AM-12:35PM Friday October 12, 2012 4:00PM-8:00PM Saturday October 13, 8:30AM-12:35PM Sunday October 14, 8:30AM-12:35PM Wednesday November 7, 2012 8:30AM-12:35PM Friday November 9, 2012 8:30AM-12:35PM Saturday December 1, 2012 1:25PM-5:30PM Sunday December 2, 2012 1:25PM-5:30PM

This course builds on the foundation of Nutritional Biochemistry (ISci 626), exploring more advanced and complex issues surrounding normal and abnormal metabolism of nutrients. Students will view a variety of pathological states at the molecular and biochemical level, including impaired detoxification, cancer, neurodegenerative diseases, and autism. The impact of dietary additives and environmental toxins on human health will be explored. Students will demonstrate competence in the selection and interpretation of laboratory assessments for nutrients, enzyme assays, abnormal metabolites, loading tests, and challenge tests. Prerequisite: ISci 626 (Nutritional Biochemistry) Instructor: Luigi DeLuca NUTR 623- Nutritional Biochemistry for Health Professionals (PMC course) Credits: 3 Saturday October 27, 2012 11:20AM-4:05PM Sunday October 28, 2012 11:20AM-4:05PM Saturday November 17, 2012 11:20AM-4:05PM Sunday November 18, 2012 11:20AM-4:05PM Saturday December 15, 2012 11:20AM-4:05PM Sunday December 16, 2012 11:20AM-4:05PM Saturday January 5, 2013 1:25PM-4:05PM Sunday January 6, 2013 1:25PM-4:05PM Saturday March 2, 2013 1:25PM-4:05PM Sunday March 3, 2013 1:25PM-4:05PM Saturday April 6, 2013 1:25PM-4:05PM Sunday April 7, 2013 1:25PM-4:05PM This course presents an in depth look at nutritional biochemistry. Students will be acquainted with biochemical individuality and genetic uniqueness, and the basics of molecular biology. Bioenergetics; energy metabolism; normal and abnormal metabolism of carbohydrates, lipids and proteins; and detoxification (Phases I, II, and III) will be reviewed. The influence of nutrients in these reactions as well as various disease states will be emphasized. Instructor: Luigi DeLuca NUTR 641- Life Cycle Nutrition Credits: 3 Saturday September 29, 2012 1:25PM-5:30PM Sunday September 30, 2012 1:25PM-5:30PM Sunday October 14, 2012 1:25PM-5:30PM Monday November 5, 2012 8:30AM-12:35PM Tuesday November 6, 2012 8:30AM-12:35PM Wednesday November 7, 2012 1:25PM-5:30PM Thursday November 8, 2012 8:30AM-2:40PM Saturday December 1, 2012 8:30AM-12:35PM

Sunday December 2, 2012 8:30AM-12:35PM This course explores the changes in human nutrition through the life cycle stages from pre-conception through the elder years. Students will examine biopsychosocial health inputs at each stage of development, along with the impact of diet. Federal, state, and local programs that provide support for food or nutrition education at various life cycle stages will be considered, as well as the effect of food availability on various populations in the US. Students will learn to design diets to meet needs during various life cycle stages and to address practical issues of food access. Case studies, menu planning, and diet assessment will be incorporated. Prerequisite: NUTR 612 (Human Nutrition II: Micronutrients) Instructor: Camille Freeman NUTR 652- Practitioner Skills II Credits: 2 Friday September 28, 2012 4:00PM-8:00PM Saturday October 13, 2012 1:25PM-5:30PM Monday November 5, 2012 1:25PM-5:30PM Tuesday November 6, 2012 1:25PM-5:30PM Thursday November 8, 2012 2:50PM-5:30PM Friday November 9, 2012 1:25PM-5:30PM Friday November 30, 2012 4:00PM-8:00PM While continuing to cultivate their healing presence, students develop essential skills such as active listening and motivational interviewing in order to educate and empower clients toward health behavior changes. Client interview techniques and questionnaires are explored and developed within the framework of patient-centered health care. Through practical application, the developing practitioner incorporates observational skills to assess nutritional health and constitution of a client. Prerequisite: COA601A (Practitioner Skills I) Instructor: Rebecca Snow

NUTR 665- Dynamics of Food and Healing Saturday October 27, 2012 9:00AM-4:30PM Sunday October 28, 2012 9:00AM-4:30PM Instructor: Annemarie Colbin Credits: 1 This course offers a framework, supported by systems and complexity theories, for understanding the relationship between food/nutrition and health. This relationship is not fixed, but rather is a flowing interchange of energies that keeps changing as people change. The practitioner will combine a biochemical understanding of food with practical approaches

to balancing acid/alkaline and expansive/contractive foods. The Five-Phases model based on the Chinese theory will also be briefly explored. NUTR 661- Practice Management I Saturday November 10, 2012 8:00AM-4:30PM Sunday November 11, 2012 8:00AM-4:30PM Instructor: Snow, Payne, and Notter Students will develop a practical approach to managing a small business or clinical practice. Focus is placed on promotional skills, financial strategies, and the application of ethical considerations in business matters. Credits: 1 NUTR 663- Sports Nutrition Tuesday September 25, 2012 6:00PM-8:45PM Tuesday October 16, 2012 6:00PM-8:45PM Tuesday November 6, 2012 6:00PM-8:45PM Tuesday November 27, 2012 6:00PM-8:45PM Tuesday December 11, 2012 6:00PM-8:45PM Instructor: Bryan Walsh This course examines diets that support effective athletic performance. Macronutrient mix, hydration, timing of meals, dietary supplements and support of the immune system for endurance athletes will be considered. Gender-specific nutritional conditions and risks related to athletic endeavors will be reviewed. Prerequisites: Isci 646A (Health and Wellness Physiology), and any one of the following Macronutrient courses: NUTR611, NUTR 613 or NUTR 614; Credits: 1

NUTR 681 (section 1)- Cooking With Whole Foods: Lab I Credits: .5 Saturday October 13, 2012 11:20AM-5:30PM Sunday October 14, 2012 1:25PM-5:30PM Sunday December 2, 2012 1:25PM-5:30PM The Cooking with Whole Foods lab involves food preparation and discussion of shopping, preparing, and cooking whole foods. Each class makes recipes for tasting and includes discussion of food properties for health. Lab I covers essential food service skills, equipment, measuring, stocking your pantry, and quality of ingredients. This course also covers

basic techniques of cooking grains, greens, and beans. Instructor: Jill Gusman NUTR 681 (section 2)- Cooking With Whole Foods: Lab I Credits: .5 Saturday October 13, 2012 11:20AM-5:30PM Sunday October 14, 2012 8:30AM-12:35PM Saturday December 1, 2012 1:25PM-5:30PM The Cooking with Whole Foods lab involves food preparation and discussion of shopping, preparing, and cooking whole foods. Each class makes recipes for tasting and includes discussion of food properties for health. Lab I covers essential food service skills, equipment, measuring, stocking your pantry, and quality of ingredients. This course also covers basic techniques of cooking grains, greens, and beans. Instructor: Jill Gusman

NUTR 683 (section 1)- Cooking With Whole Foods Lab 3 Credits: .5 Saturday September 8, 2012 9:55AM-5:30PM Sunday September 9, 2012 8:30AM-4:05PM Lab III guides students in preparing traditional foods including healing broths, soups, cultured beverages, and fermented vegetables and fruits. Prerequisite: NUTR 682 (Cooking with Whole Foods Lab II) Instructor: Monica Corrado NUTR 683 (section 2)Whole Foods Cooking Lab III Credits: 0.5 Saturday November 3, 2012 9:55AM-5:30PM Sunday November 4, 2012 8:30AM-4:05PM Lab III guides students in preparing traditional foods including healing broths, soups, cultured beverages, and fermented vegetables and fruits. Prerequisite: NUTR 682 (Cooking with Whole Foods Lab II) Instructor: Monica Corrado NUTR 684 (section 1)- Cooking With Whole Foods Lab IV Credits: .5

Saturday September 15, 2012 9:55AM-5:30PM Sunday September 16, 2012 9:55AM-5:30PM Lab IV focuses on the use of food as medicine. Through exploring seasonal food preparation and the energetics of food, students develop a food pharmacy for use at home and in the clinic, including the use of medicinal herbs and spices in cooking. Prerequisite: NUTR 682 (Cooking with Whole Foods Lab II) Instructor: Myra Kornfeld NUTR 684 (section 2)- Cooking With Whole Foods Lab IV Credits: .5 Saturday October 20, 2012 9:55AM-5:30PM Sunday October 21, 2012 9:55AM-5:30PM Lab IV focuses on the use of food as medicine. Through exploring seasonal food preparation and the energetics of food, students develop a food pharmacy for use at home and in the clinic, including the use of medicinal herbs and spices in cooking. Prerequisite: NUTR 682 (Cooking with Whole Foods Lab II) Instructor: Myra Kornfeld NUTR 699A, 699B, and 699C: Independent Study Students may undertake a research or clinic-oriented project for academic credit. These projects are to be completed by the students working on an independent basis with guidance from a faculty advisor. Students must write a proposal and secure approval from the program director and the faculty advisor they wish to work with. Instructor: Varies Credits 1.0, 2.0 and 3.0

APP 600t- School of Philosophy and Healing in Action (SOPHIA) Tuesday September 4, 2012 1:30PM-5:00PM Wednesday September 5, 2012 9:00AM-5:00PM Thursday September 6, 2012 9:00AM-5:00PM Friday September 7, 2012 9:00AM-5:00PM Monday September 10, 2012 9:00AM-5:00PM Tuesday September 11 9:00AM-5:00PM Wednesday September 12 9:00AM-5:00PM Thursday September 13 9:00AM-12:30PM This intensive course introduces the philosophical underpinnings at the core of Tai Sophia Institutes academic programs. Drawn from the timeless teachings of global wisdom traditions and the rhythms of

nature, and grounded in powerful transformative language practices, this rich course teaches students to be more self-aware, to develop life skills, and to become adept at navigating personal and professional challenges. Through a high level of stimulating discourse and experiential exercises, students begin to think, speak, and at more broadly, more creatively, and more interdependently. Instructors: Robert Duggan and Dianne Connelly Credits: 6 ISci 521- Foundations of Chemistry Friday October 12, 2012 4:00PM-8:00PM Monday October 22, 2012 8:30AM-12:35PM Tuesday October 23, 2012 8:30AM-12:35PM Wednesday October 24, 2012 8:30AM-12:35PM Thursday October 25, 2012 8:30AM-12:35PM Friday October 26, 2012 8:30AM-5:30PM Friday November 30, 2012 4:00PM-8:00PM Saturday December 1, 2012 8:30AM-12:35PM Saturday December 1, 2012 1:25PM-5:30PM (for those registered for NUTR 681 Section 1) Sunday December 2, 2012 1:25PM-5:30PM (for those registered for NUTR 681 Section 2) Instructor: Luigi DeLuca Credits: 3 This course is designed for the student who has never taken a basic college level chemistry course, and is useful as a review for the returning student. The general chemistry portion covers categories of energy, atom composition, periodic table, chemical bonding, acids and bases, thermodynamics and kinetics. The organic chemistry portion covers isomers and the structure and functions of organic functional groups. The biochemistry portion introduces the structure, function, and metabolism of macronutrients (carbohydrates, lipids, and proteins).

ISci 621: Physics & Energy Wednesdays 9am 12pm 9/5 - 12/12 Faculty: Janet Padgett, Ph.D., M.Ac. This course presents fundamental concepts of physics, focusing on biophysical topics relevant to health and wellbeing, such as: the five senses, electromagnetic fields, electrotherapy, radioactive materials, medical imaging, global warming, alternative fuel sources, and g-forces. Electroacupuncture will be

discussed and demonstrated. Emphasis will also be placed on physics and its role in our everyday life including microwaves, cell phones, and food irradiation. Credits: 3

ISci 632- Foundations of Health and Wellness Friday September 14, 2012 4:00PM-8:00PM Saturday September 15, 2012 8:30AM-5:30PM Sunday September 16, 2012 8:30AM-5:30PM Friday September 28, 2012 4:00PM-8:00PM Saturday September 29, 2012 8:30AM-5:30PM Sunday September 30, 2012 8:30AM-5:30PM Instructor: James Snow Credits: 3 This course addresses modern, historical and cross-cultural perspectives on health, wellness, and sickness. Health and wellness of the individual is discussed in a context ranging from the societal to the molecular level. Emphasis is placed on understanding the biological basis of health and wellness practices as well as the use of language in creating healthsupportive narratives. As part of this course, students will engage in their own health-supportive practices and develop a deeper personal commitment to wellness.

ISci 646B- Health and Wellness Physiology II Saturday October 6, 2012 8:30AM-12:35PM Sunday October 7, 2012 8:30AM-12:35PM Saturday November 17, 2012 8:30AM-12:35PM Sunday November 18, 2012 8:30AM-12:35PM Saturday December 15, 2012 8:30AM-12:35PM Sunday December 16, 2012 8:30AM-12:35PM Instructor: Camille Freeman Credits: 2 Building on the foundation of Health and Wellness Physiology I (ISci 646A), this course explores key physiological processes that contribute to movement away from organ system and whole body health and wellness. Fundamental processes to be explored include: inflammation, oxidative stress, neurohormonal dysregulation, immune dysregulation, impaired detoxification, impaired digestion, and

malabsorption. These processes will be understood in relationship to behavioral and environmental inputs such as xenobiotics, microorganisms, diet, and overall coping strategies. Stress physiology also is discussed with an emphasis on the concepts of allostasis and allostatic load. Prerequisite: ISci 646A (Health and Wellness Physiology I) Instructor: Camille Freeman