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Natural Gourmet Institute for Food & Health

Annemarie Colbin, Ph.D., is a health educator, award-winning writer, consultant and lecturer.  She is founder, CEO, and President of the Natural Gourmet Institute for Health & Culinary Arts and Institute for Food & Health.  She is the author of several books including Food and Healing, which has been translated into six languages. Her book The Whole-Food Guide to Strong Bones - A Holistic Approach was released in early 2009. She has written the column "Food and Your Health" for New York Spirit magazine since 1988. Dr. Colbin offers private wellness consultations, which can be booked through NGI, and she is recognized as an expert on the subject of food and health. Her personal website is



Continuing Education / Food Therapy

Food Therapy


The major objective of this course is to train health professionals in using a variety of food therapies to support the rest of their practice and to offer them tools to help their clients make the changes they want to make for their health and well-being.

Those of you who know Annemarie's approach know that the philosophical framework is a mainstay of her guiding principles.  In this course there will be in-depth studies of a variety of paradigms that can well be applied to understanding human beings: the standard biochemical and thermodynamic view of classic nutrition, contributions of modern sciences such as complexity theory, chaos or non-linear dynamics, aspects of quantum physics, and other theoretical frameworks.  Attention will be paid to how people get sick, what can make them well, the immune system, and the mind-body connection, as well as comparative dietary systems, their pros, cons and usefulness to the practitioner.  There will be a section on counseling skills, setting up a consultation, and learning to use your intuition.  Obesity, eating disorders, weight control and the health of children will also be addressed.  Finally, food and the mind, spiritual approaches, intentionality and energy work will all be considered.

This course will consist of three approaches intertwined: theory, practice, and skill building.  Teaching/learning methods will include: lectures, discussions, commentary, critique, imagery, reading of papers and books, presentations, and case studies. There will be a final grade and a certificate will be given.

Dates for 2012/2013:
2012: Oct. 13-14, Nov. 10-11, December 15-16
2013: Jan. 12-13, Feb. 9-10, March 16-17, Apr. 13-14, May 18-19, June 8-9
Times: Saturdays: 10:00 a.m. - 12:30 p.m., 2:00 - 5:30 p.m.
Sundays: 10:00 a.m. - 12:30 p.m., 1:30 - 4:00 p.m.

Attendees receive a 25% discount off the Friday Night Dinner right before each course weekend. Reservations must be made at least 3 weeks in advance.

Fee: $5,720 Enrollment is limited to 24.
Early Registration: $5,320 (if paid in full by Sept. 4, 2012)
CTP Graduates: $5,148 (10% off if paid in full by Sept. 4, 2012)
Prerequisites: Credentialed health professionals, Chef's Training Program or Institute of Integrative Nutrition graduates. For anyone who has not taken the Basics courses at the Natural Gourmet, a mandatory prerequisite is the Basics 4: Principles of Balance class. Please call Jeri Rostron at 212 645-5170 ext. 0 weekdays 9 am - 4 pm for further information or to register.


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