Yin Yang & Four Types - Food as Medicine

Classical dietetics for modern patients

By Peter Torssell

A system of regulating health with food rooted in classical Chinese medicine. Each time you eat, you medicate yourself. The question is whether you get the effect you want.
Total CPDs: 6.5
Total CPDs: 6.5
NCCAOM (6.5), Standard Certificate (6.5)
Access Period: Lifetime
Course Notes: Notes are provided with this course.

Course Overview

A system of regulating health with food rooted in classical Chinese medicine. Each time you eat, you medicate yourself. The question is whether you get the effect you want. Any food, any diet and any individual could be included in the system to understand the effect of the food on health and diseases. It could be argued that food is historically the worlds most important medicine, and therefore the most important contributor to chronic health problems and diseases. Let the modern meet the traditional, and the West meet the East in a rational system that could be applied to any culture. ”Yin yang & the Four Types” is the simplest way to understand what to eat, how much and how often for health. ”Any practitioner of medicine must first thoroughly understand the source of disease and know what has been violated, then, use food to treat it, and if food will not cure it, afterwards apply drugs” Sun Simiao (the god of medicinals) It is time to popularize Chinese medicine. This system is a way of presenting the fundamental theories of the classical Chinese thinking and how to apply them in our daily lives. ”Yin yang & The Four types” is simple enough to understand for laypersons to make Chinese medicine mainstream knowledge. The diagnosis is based on observation and questions and will mainly be explained in terms of qi and yin yang.

Course Objectives

  • Learn how to effectively prevent and treat patients with food and with simple and daily measures
  • Learn how to diagnose body types and which foods are suitable for regulation
  • Learn how we can integrate modern scientific nutrition with classical Chinese medicine for clinical use

Course Outline

0 hrs - 30 min
Introduction and definition of classical Chinese medicine
30 min - 1 hrs
Understanding Spleen/stomach from a modern perspective and the clinically relevant information
1 hrs - 1.5 hrs
Which information to trust, where research is one
1.5 hrs - 2.25 hrs
Taking animal foods, fats and salt as examples
2.25 hrs - 3 hrs
Methodology and responsibility; coffee, chocolate, tobacco etc
3 hrs - 4 hrs
Yinyang and Four types. Presentation of the system
4 hrs - 5 hrs
Principles of eating. Three basic plates of food proportions.
5 hrs - 5.25 hrs
The four body types - si xing .四型
5.25 hrs - 5.75 hrs
Metabolic syndrome and Chinese medicine
5.75 hrs - 6 hrs
Timeline of eating
6 hrs - 6.5 hrs
Patient cases and recipes
Peter presents an approach to diet therapy that is easy to understand and apply to patients.
Ceda J. - Australia


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Unlimited Access & CEUS
You will have unlimited access to this course for as long as it is on Net of Knowledge, so that you can keep reviewing and learning from it over the years. CEU requirements must be completed within 1 year from the purchase. During this time, you must view the training and complete any required documents to get your certificate. You must also print and save your certificate for your own records.
Cancellation Policy
Please note we do not offer refunds for our recorded online courses/webinars.
This recording is available in an online format only; you will not receive a DVD or physical copy of the recording – it is only available to watch as a course to watch on the internet through your online account.

Taught by Peter Torssell

Peter Torssell works clinically and teaches Food as medicine and classical Chinese medicine with the motto "Take as much as possible into consideration and make it as simple as possible, and from that use simple and daily measures to get good results for an individual and empower the patient"
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