Schedule of Classes Open to the Public Spring 2008

OM9530: TCM Nutrition Lab 1 - 2 credits

This nutrition/cooking lab focuses on the application of Chinese herbs in Chinese cooking. Students shop for the menu of the day and learn how to choose good quality ingredients. The course covers the usage of food and herbs in TCM as they relate to various diseases. One kind of soup and several dishes are made for lunch each session.
Prerequisites: None AOM students have priority. Also open to nutrition and ND students. ¹

Course Dates: 4/7/2008 - 6/20/2008

Instructor: Benjamin Apichai, OMD, LAc

BC9115: Drug/Herb Interactions - 2 credits

This course examines herb/ supplements and drug interactions. The course examines herbs that can be used for specific pathological conditions (ulcers, depression, anxiety, etc.) and then looks at the possible drug interactions that may occur. Specific emphasis is placed on mechanisms and the in vitro and clinical trial data on botanicals.
Prerequisites: BC6305 for NM students; BC4122 for AOM students. Open to students who have completed a pharmacology course and to practicing pharmacists. ¹

Course Dates: 4/27/2008 - 5/18/2008

Instructor: Jeff Novack, PhD

BO9504: Organic Gardening - 2 credits

The goal of this class is to give students the knowledge and skills necessary to design and implement a perennial or annual organic garden. Topics explored include soil fertility, garden cultivation, transplanting and direct seeding, irrigation principles, composting, pest and weed management, soil testing, and social and environmental issues in agriculture. There is a lab fee and you must register for the lecture and lab.

Course Dates: 4/7/2008 - 6/20/2008

Instructor: Jenn Dazey,

Instructor: Jenn Dazey,

PS3148: Science and Spirituality - 3 credits

The historical forces behind the separation of scientific medicine and spirituality are explored. Students investigate concepts such as consciousness studies, energy work and the melding of nature and nurture that focus on mending this separation.

Course Dates: 4/7/2008 - 6/20/2008

Instructor: Faculty TBA,

PS3610: Concepts in Jungian Psych - 2 credits

This course familiarizes students with the basic tenets of Jungian theory and is grounded in the historical life of C.G. Jung. Basic Jungian concepts such as archetypes, anima/animus, shadow and the collective unconscious are explored, both through Jung’s writings and in the light of contemporary Jungian scholarship. In addition, the role of dreams is discussed according to Jungian theory.

Course Dates: 4/7/2008 - 6/20/2008

Instructor: Faculty TBA,

PS4135: Illness as Initiation - 2 credits

Illness has long been viewed as an initiatory process or rite of passage for emotional healing and spiritual transformation. This paradigm of illness as initiation has been lost in Western culture’s focus on the body as machine and the healer as technician. This course seeks to instill in students an understanding and respect for the powerful initiatory aspects of illness and the willingness and tools to honor this initiatory process.

Course Dates: 4/7/2008 - 6/20/2008

Instructor: Brad Lichtenstein, ND

MW9120: Fertility Awareness & Natural Family Planning - 2 credits

This course prepares participants for the clinical management of fertility using the most current fertility awareness and family planning techniques and resources. Students examine historical and psychological aspects related to conception and contraception and review basic reproductive anatomy and physiology. They assess pros and cons of various natural fertility assessment tools and tracking techniques and learn to analyze patient fertility charts. Learners discuss and practice methods for teaching and counseling patients utilizing these methods. Upon completion of this course students are able to assist patients in assessing and tracking fertility for conception or contraception, utilizing a variety of methods.

Course Dates: 4/7/2008 - 6/20/2008

Instructor: Kim Bauer,

TR4103: Whole Foods Production - 3 credits

(Cross listed as TR5101) This course covers the identification, selection, storage, preparation and production of whole foods. Cooking techniques and menu planning are stressed. With weekly cooking practical, students develop familiarity with minimally processed foods and use these foods to build culinary expertise.

Course Dates: 4/7/2008 - 6/20/2008

Instructor: Cynthia Lair, BA, CHN

Instructor: Cynthia Lair, BA, CHN

TR4140: Ecological Aspects of Nutrition - 2 credits

This course is an introduction to ecological issues in nutrition. Students gain an understanding of environmental issues related to food technology, water use and food production systems, including organic and sustainable agriculture. The regulation of these areas is also discussed.

Course Dates: 4/7/2008 - 6/20/2008

Instructor: Buck Levin, PhD, RD

For more information or to register, please call (425) 602-3010 or email. Or download, print out and mail in the registration form (90 KB).

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