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Many of us have a very specific idea of what a Health Coach looks like. We imagine them as fairly young, attractive, fit, healthy, and happy. If it were any other way, would they still be in a position to guide others on the path to wellness?

While it’s certainly true that Health Coaches should walk the walk when it comes to having a healthy lifestyle, there’s more to the story. Not all Health Coaches started out in peak physical condition, knowing the nutritional benefits of kale or how to best motivate others. In fact, many of Integrative Nutrition’s students enroll with the primary goal of addressing their own health concerns.

Weight loss, digestive distress, autoimmune disease, and depression are just a few examples of the health challenges that are stabilized or even conquered by IIN’s graduates. Many continue on their healing journey - even as they begin to work with clients - and this experience puts them in the unique position to help others with a similar struggle.

David Katz is no stranger to the startling trend of increasing childhood obesity rates. As a prominent researcher in the fields of chronic disease prevention and weight management, he has been a tireless advocate for the promotion of health and wellness among children and adults alike.

Most of us know the cause of obesity is multi-dimensional. Sugary drinks, unhealthy school food options, an onslaught of attractive advertising, and our sedentary lifestyles are just some of the reasons we have come so far and grown so large.

But the Integrative Nutrition community doesn’t play the blame game. We are proactive and solution-oriented. Therefore, we welcome resources that could help us do what we can in our own communities, knowing that we are part of a vast network of individuals who are fighting the good fight in favor of health and happiness for everyone.

That’s one of the reasons we are honored to have David Katz as a nutrition expert in IIN’s curriculum. As the president and founder of the Turn the Tide Foundation, David has created a multitude of free programs for parents and educators who want to integrate health-promoting activities in their daily lives. And we’re proud to share the newest program to help spread awareness with teens and tweens: Vitality Rap, with the first music video 'Unjunk Yourself.'

For many of us, the summer means wedding season, and IIN is here to help! Whether you’re planning your own big day or generously pitching in for a friend, our Bride Guide is stocked with tips to make the most of that walk down the aisle.

Looking for a holistic way to get in shape, plan your trip down the aisle, or feed your guests? Look no further with our guide to Getting Ready for Your Walk Down The Aisle!

This week, I am grateful to have the opportunity to present the Health Leadership Award to 2011 graduate Alissa Bilfield. She is the co-founder of The Cookbook Project, an international non-profit that provides underserved youth with experiential education in food culture, cooking, and sustainability. As the project has grown, Alissa has established a training program, recruiting IIN alumni and other likeminded local leaders to teach the youth in their own communities. Her success is an inspiration to all of us striving to create sustainable change.

Listening to Life’s Whispers

I actually heard about IIN six years before I enrolled, at a Kripalu Center yoga retreat. I can remember reading Joshua’s book - hesitantly at first, and then wholeheartedly - realizing that this was it! Working with various food justice organizations in Boston and Oakland, I saw a real need for teaching at-risk youth about healthy eating, cooking, and lifestyle choices. I also had the experience of traveling abroad and witnessing the disturbing extent to which the industrialized food system was being exported. I wanted to formalize my own studies through IIN so that I could help young people around the world to become empowered to be healthy, support their communities and help to safeguard the environment through their everyday food choices.

New York City Mayor Michael Bloomberg has the nation buzzing again, this time with a plan to ban the sale of large sodas and other sugary drinks throughout the five boroughs.

As one of the most ambitious of Bloomberg’s health crusades, this proposal would eliminate the sale of any sweet beverage (including energy drinks and iced tea) larger than 16 fluid ounces at restaurants, street carts, movie theaters, and even sports arenas.

Bloomberg has been defined by his commitment to public health, and over the years his administration has successfully banned the use of trans fats in restaurants, mandated that chain restaurants display calorie content on their menus, discouraged the use of added salt, and prohibited smoking in public spaces. Most recently, the NYC Health Department launched a graphic anti-obesity campaign designed to shock New Yorkers into healthier eating habits.

The mantra of success these days seems to be "more and faster." As professionals raise productivity to be the highest standard of achievement, we find ourselves wondering if the drive to maximize efficiency is hurting more than helping.

This week, The New York Times explored the idea of productivity as it relates to the economy. Author Tim Jackson argues that we are running, no sprinting, ourselves out of our jobs, and simultaneously depriving ourselves of quality, artisan products. We live by metrics instead meticulousness, by timers instead of talent, and the toll isn't just on the economy and production, but on ourselves.

It's hard to take a step back and relax when we believe that industriousness is the only way to reap rewards, but neglecting rest and leisure time is an ideal recipe for burnout. Work-a-holic behavior can lead to fatigue, insomnia, joylessness, irritability, and can even trigger chronic diseases that will ultimately reduce productivity.

Did you know that May is National Strawberry month? What a perfect excuse to load up on fresh berries! With only a few days left in May, show strawberries some love with this simple and delicious parfait from Amber, a 2011 Integrative Nutrition graduate.

The recipe calls for coconut yogurt (a dairy-free substitute for regular yogurt) and gluten-free granola! Berries are packed with antioxidants, so layer away, and feel free to enjoy your favorite nuts and seeds in your own parfait creation. Enjoy as a tasty snack or for a healthy breakfast to start your day!

Strawberry Coconut Yogurt Parfait

Ingredients:

There’s nothing quite like the energy and excitement of the seasonal transition from late spring to early summer. It’s a time to shed layers, turn our faces to the sun, and make time for both adventure and relaxation.

It’s also a special moment for inner transformation. Dense root vegetables and heavy cold-weather foods lose their appeal, as the earth begins to flourish with colorful fruits and veggies. These foods facilitate our natural detox mechanisms and help to keep our bodies cool during the warm summer months.

It’s as if Mother Nature, herself, is telling you to come out of hibernation, eat fresh foods, and be happy. You wouldn’t want to disappoint her would you?

Here are a few recommendations from Integrative Nutrition to help you ride the wave of seasonal change:

Sara Seinberg, who recently graduated from the Health Coach Training Program in May, was stuck. She was working a good job, and doing some freelance writing and photography, but her health was a different story. For her 40^th birthday she made a big move and signed up for a marathon. Recognizing a powerful inner strength upon completing the race, she made the decision to get her health back on track, and the rest is history.

Sara is one of the most creative and authentic Health Coaches I’ve encountered, and she has a real knack for relating her own story to how she now helps others. She coaches people, out of her San Francisco practice, Seinberg Holistic Health Coaching, around nutrition, but also emotional eating and self-awareness. I got a chance to catch up with her recently, and her method of developing the inner critic into a useful tool, and her ability to attract the right clients are fascinating. This interview highlights her successful journey and what she’s up to now.

Amazing students and graduates who learned how to become a health coach through the Institute for Integrative Nutrition gathered at farmer’s markets, health fairs, and cooking classes to spread the word about the Jamie Oliver’s Food Revolution. Here are a few amazing projects that our thriving wellness community created:

Sarah Mawson, current student, and part of the Los Angeles Food Revolution

“We were at the Pico Farmers Market in Santa Monica in the morning, talking to everyone about real food, the added sugar in popular drinks (this was very popular ... and shocked many), and also holding a number of cooking demonstrations.