The Quality and Nature Of Food (I) | Food As Medicine

Welcome to the Quality and Nature of Food (I), from the Food As Medicine program

This class is part one (1/3) of the quality and nature of food, providing a detailed exposition of each category of food including it’s history, source, nutritional issues, preparation (including purification), toxicology, practical applications, and recommendations. Sections covered in this lesson include:

• water, i.e. rain water, glacial water, well water, surface water, water purification, temperature
• vegetables i.e. above-ground (non-starchy) and starchy vegetables
• fruit, including both sweet and half-sweet varieties
• meat, including poultry and fish

To access the lesson, click on the circle next to the lesson name. This will take you to the lesson page, which contains the video for this class. If you click on the “Materials” tab next to “Lesson”, you will find a PDF of the lesson, and an audio recording. Once you have reviewed the lesson and are ready, please challenge the quiz. Upon the successful completion of this class, you will be issued a certificate of completion equal to 3 hours of continuing education credits.

Please begin whenever you are ready, and should you encounter any difficulty, please send an email to study@dogwoodbotanical.com.