Curriculum

This course provides an introduction to traditional diets through the research of Weston A. Price DDS (1870-1948). Dr. Price traveled to isolated parts of the world during the 1930s to study the health of populations untouched by western civilization. His discoveries and conclusions provide the nutritional keys not only to beautiful, straight and cavity-free teeth but also to physical beauty, strong constitutions, disease resistance, mental stability, easy reproduction and overall optimum health. Students will learn key differences between traditional and modern diets, the dangers of processed, packaged and fast foods, and why traditional peoples have always valued diets high in fat and cholesterol. They will learn why eggs, organ meats, shellfish, cultured foods and raw dairy products have long been revered as “sacred,” and why grains, beans and seeds require soaking, fermenting and other traditional preparations to confer health benefits. Finally, students will develop their critical thinking skills as they consider the modern “health food” movement and the forms of malnutrition likely to result from today’s politically correct and fashionable, low fat, high-soy, plant-based and vegetarian diets. (3 Credits)

WISE 101 Course Objectives:

  • Discuss the life, work, and travels of Weston A. Price, DDS
  • Identify the parameters of human health and the optimum characteristics of human diets as revealed by Dr. Price and supported by modern science
  • Argue for the value of nutrient‐dense whole foods and the vital fat‐soluble activators found exclusively in animal fats
  • Describe the eleven characteristics of traditional diets
  • Identify the dangers of commercially processed foods
  • Understand the inadequacies of today’s politically correct low fat, low‐cholesterol and plant based diets
  • Apply Dr. Price’s research to the multiple challenges of food procurement and preparation in our modern world

This course provides an in-depth look at the fats, oils, and cholesterol as well as the fat-soluble vitamins that Dr. Weston A. Price found abundant in the diets of traditional peoples around the world. Students will learn key differences between the traditional animal and vegetable fats and oils that have nourished people well for thousands of years and the industrially processed, refined and/or partially hydrogenated oils, margarines and spreads that are fueling today’s epidemic of chronic disease. They will learn the pros and cons of polyunsaturated, monounsaturated and saturated fats; their diverse roles in the body; the vital role of cholesterol; the proper handling of fats and oils; and our need for optimum levels and right ratios of vitamins A, D, and K. Students will also develop their critical thinking skills as they consider the fallacies of the “lipid hypothesis” and the misinterpretation, misappropriation and corruption of scientific research. Finally, they will gain insights into the ways politics, marketing and money have demonized fat, cholesterol and animal products and sanctified today’s fashionable low-fat, high-carb and plant-based diet plans. (3 Credits)

WISE 102 Course Objectives:

  • Name the traditional fats that nourished healthy population groups for thousands of years and explain why they are needed for optimum health today
  • Argue for the value of cholesterol, saturated fats and the vital fat-soluble activators found exclusively in animal fats
  • Identify the dangers of industrially processed fats and oils and their links to cancer, heart disease, immune system dysfunction, obesity and other adverse health conditions
  • Build a convincing case against low-fat, high-carb and plant-based diets
  • Recognize signs of “fat deficiency”
  • Expose the fallacy of “the lipid hypothesis” and the politics that led to its adoption by dieticians, doctors, government agencies and medical bodies
  • Interpret key findings of the Framingham Study and other significant research on the role of fats, oil and cholesterol in heart disease
  • Address new findings and controversies about Vitamins A, D and K
  • Apply Dr. Price's research to a modern scientific understanding of fats, oils, cholesterol and fat-soluble vitamins

This course provides an in-depth look at the myth that vegetarian and vegan diets are the solution to personal and planetary health. Students will learn key nutritional differences between omnivorous and plant-based diets and the reasons why Dr. Weston A. Price was not able to find a single healthy culture eating a plant-based diet. They will also begin to develop the critical thinking skills needed to examine misinterpreted, misappropriated and corrupted scientific research and to understand the powerful role of marketing in influencing public ideas of what is healthy. Finally students will discover why plant-based diets are not the solution to world hunger, global warming or a just, sustainable world. (3 Credits)

WISE 103 Course Objectives:

  • Recognize the nutritional deficiencies most likely to be found in vegetarians and vegan clients
  • Argue convincingly against the notion that animal-sourced fats, fat-soluble vitamins and cholesterol are unnecessary for human health
  • Understand the risks of a high-soy diet, particularly to vegans who consume soy as both meat and dairy replacements
  • Describe how “plants bite back” through trypsin inhibitors, phytates, saponins and phytoestrogens and their links to digestive distress, cancer, other health challenges
  • Expose primary flaws in The China Study and other books that use science to proselytize for plant based diets
  • Explain why plant-based diets are not the solution to world hunger, global warming and environmental protection
  • Discuss how politics, marketing and money have demonized omnivorous diets and popularized low-fat, high-carb, high-soy, plant-based and vegetarian diet plans
  • Interpret key findings of Dr. Weston A. Price in the light of today’s fashionable, plant-based diet experiments

This course exposes the "dirty little secrets" of modern, industrial food processing methods and the myriad ways politics, marketing and money have changed the American diet, lifestyle and landscape. Students will learn what's really wrong with packaged, processed and fast foods, the perils of discarding our ancient wise food traditions, and how America's addiction to convenient and cheap edibles is destroying personal and planetary health. They will gain insights into how government policies have built a SAD and artificially cheap diet on a foundation of wheat, corn and soy, how Big Agra has co-opted "organic," why low-fat, high-carb, plant-based diets have gone mainstream and why locavorism must be wave of the future. (3 Credits)

WISE 104 Course Objectives:

  • Explain how and why government policy has built the Standard American Diet (SAD) on a foundation of corn, wheat, and soy
  • Identify ways in which the fast food industry has transformed America’s diet, health, landscape, economy, and workforce
  • Trace the path of factory-farmed meat, poultry, corn, soy and potatoes through the Big Agra food chain from farm to fork
  • Expose the pastoral myths of Big Organic, along with the promises kept and hopes betrayed
  • Recognize the ways in which the food industry has manipulated what Americans eat, our ideas of what is “healthy” and our choices in the marketplace
  • Understand how profit-driven food companies work the political system, market their products, corrupt science and sway doctors, dietitians, and non profit and government agencies to their point of view; Argue for omnivorism and locavorism as the sustainable keys to human health, animal rights and environmental protection

This course covers the history, science and politics of "real milk", i.e. raw, whole, unpasteurized and unhomogenized milk from pastured cows. Students will learn about the nutritional quality of real milk, its health benefits and curative properties, built in resistance to pathogens, and long-standing safety record, and how it fundamentally differs from factory-farmed milk. Issues of lactose intolerance, milk allergies, the A1/A2 milk controversy and milk substitutes will also be considered Most importantly, students will learn how raw milk has become a lightning rod for food freedom, and stands at the center of a larger battle between the industrial food system and the local food movement. (3 Credits)

WISE 105 Course Objectives:

  • Explain what is meant by “real milk”
  • Identify the health benefits of “real milk”
  • Argue for the safety of clean, raw whole milk from pastured cows
  • Describe real milk’s built-in protective mechanisms and resistance to pathogens
  • Refute the most frequently heard warnings against raw milk
  • Discuss the technology and testing methods that can ensure the safety of raw milk from small farmers
  • Recount the history of raw milk and its role in the rise of civilization
  • Explain how inferior quality raw milk from distillery dairies in the 19th and early 20th century caused disease and death, and led to a call for pasteurization
  • Explain why pasteurization, homogenization and fractionization increase profits for the dairy industry
  • Present reasons for today’s epidemic of lactose intolerance and milk allergies, and propose solutions including raw milk and A2 milk as well as non-dairy alternatives such as bone broth and coconut tonic
  • Consider the evidence linking the A1 protein in milk to the development of heart disease, Type I diabetes, autism and schizophrenia, and possible benefits from farmers converting their herds from A1 to A2
  • Compare the work of Dr. Francis M. Pottenger Jr. to the work of Dr. Weston A. Price
  • Discuss the government crackdown on raw milk dairies from the point of view of farmers, consumers, regulators and scientists
  • Advocate effectively for food freedom

This course provides an in-depth look at traditional nutrition for conception, pregnancy, infancy and childhood. It exposes the fallacies of low-fat, low-cholesterol and plant-based diets, and reveals the many reasons why such diets have led to an epidemic of infertility, high-risk pregnancies, breastfeeding difficulties and chronically unhealthy babies and children. Students will not only learn the solid science backing ancestral wisdom and the findings of Dr. Weston A. Price, but how to make those principles practical for modern parents. They will furthermore gain a holistic perspective on childrearing with a special emphasis on the work of Rudolf Steiner. (3 Credits)

WISE 106 Course Objectives:

  • Discuss the ancestral wisdom and hard science backing a Weston A. Price style diet for conception, pregnancy, infancy and childhood
  • Explain why low-fat, low-cholesterol and plant-based diets have led to an epidemic of infertility, high-risk pregnancies, breastfeeding difficulties and chronically unhealthy babies and children
  • Trace the history of childbearing, child feeding and child rearing practices and philosophies
  • Review the myths and truths of breastfeeding
  • Know what foods in the diet will help a new mother produce rich, nourishing breast milk
  • Argue for the use of quality homemade formula when the quality and/or quantity of breast milk is lacking
  • Expose the “dirty little secrets” of the infant formula industry
  • Advocate for child spacing
  • Recognize the risks of vaccinations and newborn interventions and know ways to eliminate or minimize those risks
  • Understand the  healing power of fever and other holistic perspectives on childhood illness
  • Present the work of Rudolf Steiner, especially his theories on childhood development and play

 


All WTNC courses are created and designed by the Weston A. Price Foundation.

If you are a member of the Weston A. Price Foundation you have already received reading materials relating to the principles and research of Dr. Price. If you want to learn more, either for professional development or personal enrichment, we encourage you to sign up for the Wise Traditions Nutrition program. This program will be composed of six (6) courses supporting the mission of the Foundation and will introduce research that contributes to the health and well-being of humanity.

Don’t miss this opportunity to study the principles of nourishing traditional diets in a formal and orderly educational context. Develop the critical thinking skills necessary in making appropriate decisions. Improve your health and the health of others. Add a line (or two) to your professional resume. Learn from the best professionals in the alternative health field.

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