Olivia Szostek picture

Olivia Szostek BSc., CNP

Olivia earned her undergraduate degree in Land and Food Systems from UBC in 2015, and later attended the IHN Vancouver Campus where she graduated with First Class Honours and was nominated Valedictorian of her class. She is a Certified Nutrition Practitioner and Holistic chef, entrepreneur-enthusiast, and loves to be in the kitchen. Olivia’s passion for all things food and health related has her hands in many different things at all times. Currently, she has a roster of nutritional clients, runs a holistic chef company that provides healthy food in film, is an educator, and is mentoring under a high- level business coach to one day be able to help more women realize their entrepreneurial dreams. Olivia’s approach to life is always recognizing the deep connection we all have to one another, the earth, and our bodies. All things are thought of at a systems level, with no one things existing in isolation from the others. Olivia loves to teach and engage others in discussion around some of the major topics we are facing into today’s ever-changing world. Olivia teaches Nutrition and The Environment at the IHN Vancouver Campus.

  • NE 009 Nutrition and the Environment

    Nutrition & the Environment The teachings in IHN’s Nutrition and the Environment is based on the underlying philosophy that promoting the health of ecosystems benefits human health. This course establishes the importance of recognizing the interdependency between all living organisms and the need to pursue sustainability, and seek environmental justice. Students will examine the soil food web, food insecurity, pesticides and synthetic fertilizers, sustainable food production, and how to advocate for local and global food security. Students will gain an understanding of climate change, air pollution, and toxic materials in everyday consumer items and gain practical knowledge for limiting exposure. This course includes a hands-on component by visiting an organic farm to gain direct experience of local and sustainable food production. Learning Outcomes · Understand the impacts of large-scale agriculture and processing methods on human health and the environment, including biodiversity impacts, carbon footprints, and soil depletion. · Understand the broad mechanisms and health impacts of climate change and the impacts of food production on climate change. · Knowledge of the prevalence and health impacts of heavy metals contaminants found in foods, harmful food additives, and leaching from food packaging. · Understanding of the health impacts of ambient and household air pollution and how to reduce exposure and improve household air quality. · Explain common toxic materials found in consumer items, clothing, cleaning products, and cosmetics, and how to choose better alternatives · Explain how the seven channels of elimination (colon, lungs, liver, kidneys, blood, lymphatic system, and skin) eliminate wastes, both nutritional and environmental, from the body. · Practical knowledge and resources for selecting safer and more sustainable foods, consumer items, and household products Nutrition and The Environment offers students knowledge of sustainable methods of food production including organic and biodynamic food production/certification as well as understanding of issues surrounding food insecurity, including how to reduce food waste and support local and national initiatives to promote food justice. This course is a deep dive in describing how the impact of environmental pollution, societal inequities, poor nutrition, electromagnetic fields, and stress that contributes to the Barrel Effect. This course focuses on how human health and the health of our food and environment are inextricably linked.