Post by Emily White
For years we have been told the same old story- fat is the devil and should be reduced significantly to optimize health and avoid weight gain. However you know something is off when as a society we are more obese then ever. The persistence of an epidemic of obesity and type 2 diabetes suggests that new nutritional strategies are needed if the epidemic is to be overcome.
HPN™ is the leading certification in New Zealand for sound evidenced based education in the area of low-carb high-fat nutrition. If you have an interest in health and how to optimize it in today’s modern world then this is the course for you.
What sets HPN™ apart from other courses is the mentoring: it is personal, research driven and leaves graduates with the confidence and practical application to take on clients of their own and give them sound nutritional advice.
HPN™ focuses not exclusively on athletes but also on 'high performing people' (any normal person who wants to improve aspects of their life- specifically perform better in their everyday life).
The hierarchy of Holistic Performance Nutrition has a main focus on eating natural, whole and unprocessed foods and pays attention to consuming a greater amount of organic food. Secondarily there is specific attention to an individual's goals with individualized, quantified nutrition and supplementation thereby you can leave this course with the knowledge to successfully aid clients in reaching their goals.
The HPN™ course is designed to be completed in 6 months, however completion requirements must be submitted within 12 months of beginning the program. There is approximately 50 hours of course work as well as monthly nutrition workshops, which aim to consolidate your knowledge in a personal and interesting manner. Successful graduates of the program will receive a Level 1 certificate in Holistic performance nutrition, and will be able to call themselves a certified nutrition coach.
Why low-carb high-fat nutrition?
Before we go into why low-carb high-fat nutrition is favorable we need to look at the functions of the different macronutrients in the body:
Therefore looking at the functions of the different macronutrients, and how carbohydrates are required only for fuel, it becomes baffling that every human is prescribed the same amount of carbohydrates (to eat 6 servings of whole grains per day and to obtain approximately 50% of total energy from carbohydrates) when we all have such different activity levels.
This is where the idea of carb appropriate™ nutrition comes into play. It is a state where we take in a level of carbohydrates appropriate to our activity levels. This also allows increased fatty oxidation and can improve our ability to maintain weight and leanness (1). You have essential fatty acids, and essential amino acids (protein) required in the diet but no ‘essential’ level of carbohydrates. All of the glucose that is required in the body can be easily created internally through gluconeogenesis. Therefore it becomes evident that carbohydrate ingestion should be highly activity dependent.
A high carbohydrate intake inappropriate to activity levels can be pro-inflammatory which could potentially delay recovery and increase the risk of chronic disease (2). Eating a diet high in carbohydrates also increases the secretion of insulin. Insulin is a fat storage hormone and hyper insulin due to high carbohydrate intake can shut down our ability to use fat as a fuel source and can induce fat storage (3).
1. Manninen, A. H. (2004). Metabolic Effects of the Very-Low-Carbohydrate Diets: Misunderstood "Villains" of Human Metabolism. Journal of the International Society of Sports Nutrition, 1(2), 7-11. doi: 10.1186/1550-2783-1-2-7
2. Volek, J. S., Phinney, S. D., Forsythe, C. E., Quann, E. E., Wood, R. J., Puglisi, M. J., . . . Feinman, R. D. (2009). Carbohydrate restriction has a more favorable impact on the metabolic syndrome than a low fat diet. Lipids, 44(4), 297-309. doi: 10.1007/s11745-008-3274-2
3. Holt, S. H., Miller, J. C., & Petocz, P. (1997). An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods. The American Journal of Clinical Nutrition, 66(5), 1264-1276.