Instructor:     Cathy McNease, B.S., Dipl. C.H.

Cathy McNease holds a Diplomate in Chinese Herbology from the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM) and Master Herbalist certificates from Emerson College of Herbology in Canada and East West School of Herbology in Santa Cruz, California. She co-authored Yo San University's CEU-certified 45-hour distance learning course, Traditional Chinese Nutrition, and two books, 101 Vegetarian Delights and The Tao of Nutrition (Tao of Wellness Press). She teaches courses in nutrition at Emperor's College (Santa Monica, CA) and Yo San University of Traditional Chinese Medicine (Los Angeles, CA).

Course       ·    Audio CD containing lectures in Chinese nutrition

Includes    ·    Book: The Tao of Nutrition by Mao Shing Ni, Ph.D., O.M.D. and Cathy

                            McNease, B.S., Dipl. C.H.. Tao of Wellness Press: Los Angeles, 2009.

                      ·    Course Syllabus and Outline

                      ·    Class notes, written information, recipes, practice cases, and an exam

                      ·    Resources

This course is the study of the Traditional Chinese Medicine (TCM) properties of foods and their practical application in dietary adjustment for various diseases and disharmonies. The successful student gains understanding of the principles of nutrition, the basics of nutritional assessment and the functions of specific foods. Students will be able to apply Chinese nutrition and the use of Chinese herbs in food applications for specific Zang-Fu (Internal Organ) disharmonies.

Topics covered:

            ·    History of Chinese Nutrition

            ·    The Energetics of Food

            ·    Constitutional Types of People

            ·    Chinese Nutrition vs. Western Nutrition

            ·    TCM View of Diets

            ·    Food Groups and Their Properties: Animal Products, Grains, Vegetables,
                  Fruits, Beans, Nuts and Seeds

            ·    Common Plant Families

            ·    Guidelines for Eating with the Seasons

            ·    Foods by the Five Elements: Wood (Liver), Fire (Heart), Earth (Stomach),
                  Metal (Lung/Large Intestine), Water (Kidney),

            ·    Cooking with Chinese Herbs

            ·    Congee Recipes

            ·    Practice Cases

CD-Nutrition:  $195

To order, CLICK HERE

For more information, email contact@collegeoftao.com