Nutrition & Yoga Therapy — some of the things I’ve learned (so far)
I have completed the second class of the Integrative Nutrition course - an online course offered by the Univ. of California, San Diego (UCSD). This is the second of 8 classes I will take in order to receive an Integrative Nutrition Certificate.
Nutrition was chosen by me to expand my scope as a Yoga Therapist and Teacher.
You might be wondering what I’ve learned so far. Things that have ‘stuck out’ for me are:
It’s a BIG learning curve, going back to school at 74yo. And, the technology involved in an online course has also been challenging (and fun) to traverse.
Don’t hurry (hastily reading instructions cost me a few points in homework and quizzes).
Don’t procrastinate - each class was 8 weeks in length and each week’s work (quiz/paper, reading, discussion, online lectures) was due on the Sunday of that week at 11:59 — NO exceptions.
And, most importantly, I learned some interesting things about nutrition such as:
Wheat bread (as opposed to whole wheat bread) is simply white bread with molasses mixed in for coloring.
Macronutrients are the carbs, protein and fats we eat; micronutrients are vitamins and minerals.
Like anything, you can get too much of a good thing. Take sodium: if you eat more than the UL (upper limit) of sodium, over time you place yourself at risk for heart issues; even stroke.
Read the labels on food containers, especially processed food. There are requirements for what is to be revealed on that label and by reading them, we can avoid things like too much sodium.
Basal metabolism - the energy that keeps us alive - burns the most calories.
I also learned many calculations to determine such things as basal metabolic rate.
Acronyms — oh, so many acronyms: FDA, USDA, BMR, BMI, RDA, DASH, etc., etc., etc.
My list of ‘things learned’ could go on and on. I find that I, personally, am much more aware of what I am eating and what will serve me as opposed to harm me.
The next class in this Certificate course is called “Food as Medicine: The Art and Science of Food, Nutrition and Self-Healing”, and begins later this month.
I’ll keep you posted,
