Unlock the confusion and boost your health knowledge of super foods
Imagine a superfood powerful enough to help you lower your cholesterol, reduce your risk of heart disease, diabetes and cancer, and, for an added bonus, put you in a better mood. Did I mention that there are no side effects? You’d surely stock up on a lifetime supply.
Guess what? Dozens of these easy-to-find ‘superfoods’ are available right now in your local supermarket.
Still not satisfied? Then we will also take a look at what the health food industry is supplying us with. From Whey Powder and Kombucha, to Goji berries and Spirulina, Probiotics to Bone Broth, let’s look at the track record of these fancy functional foods.
What does ‘superfood’ mean? This short course aims to boost your health knowledge of a diverse variety of foods and supplements. We will explore the impact of these foods on antioxidant levels, free radicals, and gut flora considering both new research and ancient concepts.
- Learn definitions of super foods, functional foods, supplements, herbals, micro and macro-nutrients.
- Discover the different varieties of antioxidants from vitamins and minerals to bioflavonoids, and why we need them
- Learn about the differences between refined and unrefined grains.
- Learn to classify oils and fats for health and wellbeing.
- Choosing foods and beverages for healthy outcomes
- How to construct a superfood eating plan using our New Zealand healthy eating guidelines.
Who should attend?
Anyone, who is perplexed and overwhelmed by the nutrition information Tsunami
About the Presenter
Vicki Martin-MacKay, PGDipHSc, Registered Dietitian
Vicki is a Registered Dietitian with many years of nutritional counselling and teaching experience. She has a private nutrition practice specialising in assisting those with challenging health conditions utilising both integrative nutrition and complementary medicine approaches. Along with her Otago University Dietitian training, Vicki has completed a naturopathic diploma and studied traditional Chinese medicine extensively in China and Japan. She has also worked for many years in the health food industry. Currently she is studying towards a Masters’ Degree in Health Sciences at the University of Auckland. Vicki strives to bring a balance of both clinical nutritional experience and evidence based study to her practice and teaching.