This course...
is: an online live course
is for: Nutritional therapy practitioners, nutritionists, dieticians, naturopaths and other health care providers and final year nutrition students interested in applying functional medicine approaches to health and wellbeing by exploring how different levels of food processing impact health and impact the function of the body and how to apply findings in a person–centred manner to make small measurable changes.
is led by: Layla Gordon
spans: 1 day
provides: BANT CPD 5 hours, NNA CPD 5 hours, ION CPD 5 hours*
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This course defines the emerging issue of ultra-processed foods and how they may be impacting our health. We will uncover the latest research linking UPF to chronic diseases and highlight the findings into this ever growing area of concern. We will identify strategies that healthcare practitioners can implement to provide awareness to allow clients the opportunity to minimize and avoid UPF.
The focus of this course aims to delve deeper than the topline headlines that we see. We know that UPF are impacting our health, but what are the metabolic pathways to ill health from over consumption of UPF. The latest research continues to link UPF to all chronic health conditions and this course will unpick that research so that practitioners can better understand the possible mechanisms of action and make unformed decision for the care of their clients.
It is increasingly difficult for individuals to identify which food products are harmful to our health and which are healthy. Especially for busy people on the go and those with families. This course will give some guidance to a) help practitioners explain clearly what the issues are and b) find alternatives and to make ‘small measurable’ changes.
This course will define what is UPF, the research that has been done to date, the mechanism of action for chronic diseases.
It will then discuss strategies to avoid and reduce UPF and look for alternatives.
Examples of the questions it will answer include:
- How to identify UPF
- What are the pathways in which is can fuel chronic disease and how can individuals avoid
Finally, it will simplify strategies to help practitioners in their clinics to guide and assist their clients to adopt ways in which to avoid and remove UPF.
By the end of the course you will be able to:
• Create impactful meal guides for better health outcomes and identify UPF components
• Understand the pathways in which UPF impacts poorer health outcomes
• Apply new research findings in your approach to preventing chronic disease
• Be more confident in supporting your clients through making informed decisions by identifying which foods can have a negative impact on health outcomes.
• Keep your client motivated to make ‘small measurable changes’
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About the presenter:
Layla Gordon
Layla studied with ION and has a thriving practice in Dorset. She specializes in preventative medicine, gut health, heart health and men’s health. She is the Nutrition Expert for BBC Radio Solent and has presented the topic of optimal health for men in a full day lecture for ION. She has also worked alongside companies such as Dorset Mind, Rise Wellness, Sustudio Canford Cliffs, The Collaborative Network, peer2peer board-networks at Lime Wood and The Captains Club and online for global companies such as Simplyhealth, Elsevier and Lexisnexis. Layla was voted ‘UK’s Most Transformational Nutritionist 2023’ for her work in looking outside of the box when it comes to dietary and nutrition advice. She has been featured on the Eventful Lives podcast, which is the second largest business podcast in the UK, where she talked about the big issue of ultra-processed food and their impact on health
- Section 1 | Defining UPF, what it is, and what it isn’t.
- Section 2 | A Look at The Latest Research into the Impact of UPF on the Body
- Section 3 | What Are The Mechanisms of Actions in how UPF Increases chronic health conditions.
- Section 4 | Strategies in Clinic in Supporting Clients Navigate Their Diet with Meal Plans and ‘Small Measurable Steps’.
