Nutrition According to Traditional Chinese Medicine CENCM

Instructor: Olivier Barre PHD Biochemistry, TCM

This five session course provides students with a basic understanding of TCM principles and fundamental concepts. Students will learn to utilize the energetic properties of foods, by applying obtained insights into tastes, colours, herbs, and spices. By employing strategies involving concepts such as temperature properties, yin and yang constitutions, cooking methods (effects on food properties), pathologies and treatments, students will understand and be capable to personalized meal plan to restore/implement healthy energy within their client’s body. These additional skills and tools will enhance the ability of a Holistic Nutritionist to design personalized protocols to help their clients reach their desired health and nutritional goals. This course also provides students an opportunity to work together with TCM practitioners to provide integrative care.

LOCATION: Zoom Classroom
SESSIONS: 5 Mondays
DATES: Oct 17, 24, 31, Nov 7 + 14 
TIME: 6:00 – 9:00 pm Eastern / 3:00 – 6:00 pm Pacific 
FEE: $375 + GST
RECOMMENDED TEXT: Healing with whole foods by Paul Pitchford

SESSION 1: Fundamentals 1
DATE: Monday October 17, 2022

CONCEPTS: The origins and history of Traditional Chinese Medicine; The workings of Yin/Yang theory and its relationship to body systems; Introduction of the 5 Elements Theory as operating throughout the body

SESSION 2: Fundamentals 2
DATE: Monday October 24, 2022
CONCEPTS: The 5 Zang Organs and their roles, functions and implications in the body; How the Vital Substances (Qi, Blood) are produced

SESSION 3: Pathophysiology & Food Properties
DATE: Monday October 31, 2022
CONCEPTS: Etiology and Pathogenesis; Learn how the 5 Colours influence organs and body systems; Incorporating the 5 Flavours into meal preparation for optimal health

SESSION 4: Food Properties 1
DATE: Monday November 7, 2022
CONCEPTS: The intrinsic thermal property of food to impact Yin/Yang and how cooking methods are linked to hot and cold distinctions

SESSION 5: Food Properties 2
DATE: Monday November 14, 2022

CONCEPTS: Seasonal consumption of food to optimize health; Case Studies Examples, Q & A


To Be Determined
*watch for details in the IHN Weekly Digest, or if you are not an IHN student or graduate, please feel free to join our IHN This Week e-newsletter where you will get details about this webinar.


The day before the course starts registered students will receive an email with LINKS to:

— A copy of the complete Course Outline with quiz dates and case study assignment
— Zoom Login and Password
— Digital Course Notes/Power Point Presentation Session 1 of 5
— Sessions 2 to 5 will be sent to registered students after the first class, on the Friday that follows
— Recordings of each session are sent to registered students the following day


You may request to be considered for receiving replays (recordings) of the course with or without earning the Certificate of Completion. We can accommodate schedules on a case-by-case basis. If there is a test or exam scheduled, students must make an exception for attending LIVE on test or exam evening. If they are not able, students must make arrangements with the IHN administration to proctor the test or exam. If students do not need/want a Certificate of Completion the test or exam does not need to be written. For more information please contact Julia Rickert at


Even if you are within our time zones and still can’t attend the LIVE classes, you can learn through recordings sent directly to you the day after the LIVE class. You will be able to join the class online community group and have your emailed-in questions answered by faculty during the next class. You will have access to all of the recordings throughout the entire run of the course, and 30 days after the course ends. For more information please contact Jenn-Marie Quinn at

Please review Online & In-Class Continuing Education Course/School Policies