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*****The price for the CCWFN program increased to $3,265 as of September 1, 2022 and the course will include the following additional packet when you sign up: pH paper dispenser, Applied Nutrition manual by Dr. Hawkins, iodine tincture, endocrine chart (smaller size), and the pdf file of Toxemia Explained by Dr. Tilden. If you are a graduate or current student and would like this additional packet, the cost is $115.
What separates you from the person working at a health food store?
- Your knowledge of the biochemistry and physiology of nutrition
- Your understanding of physiological pathways and how they affect your patient’s/client’s overall health
- Your ability to support and mentor your clients/patients and their families in their quests for long-term health
- Your willingness to educate yourself past the pharmaceutical model (pathology of dysfunction/disease) and practice a true primary preventive model (biochemistry and physiology of nutrition) through foundational nutrition
- Your knowledge and understanding of foundational issues and their root causes that effect health
- Your commitment to not be satisfied with a single protocol and your willingness to change the paradigm about the overall health needs of your clients/patients and your community
As every practitioner expects compliance from their clients/patients, IFNH expects the same compliance and dedication from those who enroll in the Certified Clinician of Whole Food Nutrition (CCWFN) certification program. The staff and instructors of IFNH offer the same passion and commitment that energized those early pioneers in nutrition to its enrollees. The CCWFN certification program is committed to supporting its students in building a better practice, increase their efficiency and giving them the tools to change the lives of their clients/patients and their families.
Save $1500 on educational materials by enrolling in the 100-hour CCWFN certification program. After that discount, the program is $3,265 for clinicians (CCWFN) and $3,035 for technicians (CTWFN). All previously owned required reading materials will be deducted from the price of the course. Download the Application. The course includes the following additional packet when you sign up: pH paper dispenser, Applied Nutrition manual by Dr. Hawkins, iodine tincture, endocrine chart, and Toxemia Explained (pdf file) by Dr. Tilden. If you are a graduate or current student and would like this additional packet, the cost is $115.
Continuing Education Units (CEUs) available for $10/unit:
1. CCWFN Modules 1 & 2 are approved for CE units with NCCAOM (provider #1130)
2. West Virginia Chiropractic Board (through Jan 2024 for 48 CE hours).
3. We are seeking an approval as a CE provider for the American Nurses Credentialing Center (ANCC) which entails a 6-month process beginning early 2023.
The 100-hour Certification Program
The CCWFN certification program is designed around the Nutritional Exam and an expanded version of The Foundation of Nutritional Therapy (FNT) seminar series first conducted in 1996. This program focuses on the foundational issues and those root causes that upset body chemistry. In other words, we are looking at function not pathology. These programs were developed to support the practitioner, their staff and their clients/patients with real tools that help make a practice grow. The CCWFN certification program is not just another piece of paper to hang on the wall. It gives you a solid foundation, with a systematic approach using verifiable clinical tools to track your clients/patients.
The Nutritional Exam, which is an important part of this program, incorporates many simple hands-on tests that help the practitioner(s) better manage his/her/their clients/patients through quick verifiable results. This program is intended to help you manage your practice in a true wellness model through a comprehensive program of practice management and better understanding of the foundational model.
All the classes and support materials offered in this program were designed to reinforce the issue of function and the body’s need for real, natural food for maximum longevity and health.
Introduction and Overview
The purpose of this program is to help guide the practitioner from a disease-based practice to a wellness model. Relevant issues covered in this Seminar Series and its supporting courses include sugar handling, (pancreas, liver, and adrenal gland interrelationships), digestion, (stomach, small and large intestine) and liver/biliary function. These issues are directly related to the deep-seated root cause of many of today’s heath problems.
The core of this program is the FNT course and the Nutritional Exam which consist of many hands-on tests and workshops. These tests were extensively used as part of the physical exam taught in most medical schools throughout the 1940s and 1950s. They offer a quick and easy evaluation that look at the biochemistry and physiology of nutrition vs. the pathology of disease. Although most of these tests could be ran and interpreted with accuracy within five minutes, their use was discontinued in favor of new technology that is many times more expensive and time consuming. This methodology lacks the intimacy and personal contact the original standard tests offered to the all important doctor/patient relationship.
Food, whether liquid or solid, is the source of all nutrients required by the body to perform its many biochemical processes, and, without these required nutrients, the chemical processes are unable to come to fruition. Since nutritional deficiencies are normally not life threatening initially and take time to manifest themselves, most clients/patients tend to ignore subtle warning signs. As a result, existing deficiencies may eventually manifest themselves in varying degrees of illness through a pattern of symptoms, depending on the state of the client’s/patient’s health. The practitioner must be able to identify these abnormal patterns, verify the abnormalities through appropriate testing, and improve the client’s/patient’s nutritional status, ideally through changes in eating habits, but more likely through whole food concentrated supplements combined with changes in food plan and lifestyle.
It is paramount that the practitioner educate the client/patient about what s/he/they ought to eat, as well as why. It is the goal of the CCWFN program to educate health practitioners to carry on the work of the early nutritional pioneers who saw with unerring accuracy the folly of Western man’s destruction of the foods we eat.
Each individual person has a unique biochemical thumbprint. This thumbprint, however, is similar enough in function to respond to and benefit from certain fundamental nutritional principles. For example, the body is a self-healing mechanism. It is capable of healing, repairing, and reconstructing itself when provided with adequate amounts of good water, air and proper food.
However, body processes may become so unbalanced that the standard potency of food is insufficient or the food available lacks the required nutrients and minerals. Today’s use of processed foods, genetically engineered foods, and foods grown on depleted soil has greatly reduced the availability of proper foods needed to meet the body’s requirements. As a result, the use of whole food concentrates over an adequate amount of time is often necessary to correct the resulting deficiencies, promote healing, and return the body to a state of homeostasis. Two present day examples of commercially produced foods that lack the nutrients found in their organic counterparts include the tomato and spinach. One study revealed that commercially produced tomatoes contain 1 mg of iron and 0-5 mg of vitamin C, while organically grown tomatoes have 1,938 mg of Iron and 125-250 mg of vitamin C. Commercially produced spinach contains 49 mg of iron while its organic equivalent contains 1,584 mg.
The primary pathways leading to unbalanced body chemistry are improper diet & lifestyle, sugar handling (pancreas, liver and gland interrelationships), inadequate digestion (stomach, pancreas, small and large intestines), and liver/biliary congestion. Take cardiovascular disease. In most cases it is not the source of a given deficiency but where the principal dysfunction “landed.” The practitioner’s task is to lead the patient/client back to health by finding the route his/her/their body took to arrive at its current condition.
If a patient/client has a history of ingesting “bad fats,” i.e. hydrogenated oils and trans-saturated fats, digestion may become unbalanced and result in the blockage of the liver and biliary. As blood attempts to pump through the liver, the heart becomes overworked and blood pressure increases, eventually leading to cardiovascular disease. In this case, it would be wise to support the heart, but the focus should be on the digestive pathway that led to the cardiovascular dysfunction in the first place. Increasing digestive function and thinning the bile may accomplish this. Increased bile and liver function allow the metabolism of vitamins B, C, and E, as well as essential fatty acids, to support the deficiency and relieve adrenal stress, which is nothing more than supporting the lack of function of other systems.
In the case of potential cardiovascular disease, deficiencies may be determined through the use of digestive palpation exams, postural blood pressure testing (Ragland’s Test), computerized Symptom Survey software (Nutritec), and/or Acoustic CardioGraph (ACG) heart tracings. The overlaying of multiple modalities is crucial to obtaining a clear picture of the source(s) of a client’s/patient’s physical imbalances and nutritional deficiencies.
The purpose of these clinical tests in the Nutritional Exam is to confirm not only the client’s/patient’s current condition but also the originating dysfunction. The various areas covered in these classes and materials include:
Digestion – This is the initial key to success in nutritional therapy. Failure to address digestion is often the cause of protocol failure. A whole practice could be built around this one course.
Sugar Handling – One of the most important courses! Americans consume an average of 140 lbs. or more of sugar per year. Primitive man, in his natural state, consumed less than 1 pound. Many of today’s health problems are a direct response to the overconsumption of white sugar and white flour. The root cause of the vast majority of American’s health issues stem from sugar consumption and handling.
Musculoskeletal – This course provides vital tests and procedures for the nutritional management of the musculoskeletal client/patient, and gives the practitioner a better understanding of calcium metabolism and co-factors.
Endocrine and Male/Female Hormone Dysfunction – This course teaches how to systematically address hormonal imbalances, including the needs of a client/patient during pregnancy.
Immune/Allergy – Features a systematic nutritional therapy approach for dealing with tough immune-challenged clients/patients. Immune/allergy issues bring together the many aspects learned in the previous courses.
Managing & Marketing Your Nutritional Practice – This course enhances the practitioner’s management skills and guide them while creating a thriving and profitable nutritional practice or incorporating foundational nutrition into a current practice. Each of the above courses is interwoven with client/patient and practitioner management insights as well.
Signs and Symptoms offer insight to a better understanding of the root cause of your client’s/patient’s issues. Through the Symptom Survey and its 224 questions, you will be able to identify 90% of your client/patient complaints. Depending on the course they can run from an in-depth commentary of clinical insights to a discussion on whole foods and how they support certain areas of consideration.
Nutritional Biochemistry (approved practitioners only) – This course takes the works of Drs. Weston A. Price, Melvin Page, Arthur Guyton, and Emanuel Revici and presents a review of blood chemistry markers from a foundational approach. Using blood chemistry to only identify pathology and disease is missing important health information. This course facilitates a deeper understanding of lab markers and whole food nutrition to balanced body chemistry.
By the completion of this program the practitioner should have the tools and knowledge to prove the biochemical similarities throughout the population. The human body responds and benefits from certain fundamental nutritional principles, thus enabling the practitioner to identify with a high degree of certainty those foundational issues and root causes.
Jeremy Kaslow, MD, FACP, FACAI – George J. Goodheart DC, DIBAK, FICC
Holly A. Carling, OMD, LAc, PhD – Art Capperauld, DC, CCWFN – Robert J. Peshek, DDS
Michael Allen, DC, NMD, DAAPM, DIBAK, DACBN – Ernest Caldwell, DC, CIWFN
Michael Dobbins, DC – Stuart White, DC, CCWFN – Ray Bisesi, DC, CCWFN
Jay Robbins, DC, DACBN, CCN – Rod Shelley, DC – Dale Migliaccio, DC
Leo Roy, MD, ND – Jonathan V. Wright, MD – James F. Murphy, OD
David Minzel, PhD, CNC