Hompes Method. Practitioner Training Level I INTRODUCTION. Part Three

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1 Hompes Method Practitioner Training Level I INTRODUCTION Part Three Health for the People Ltd not for reuse without expressed permission Hompes Method is a trading name of Health For The People Ltt Registered in England & Wales Company # VAT #

2 Welcome! Hi, this is Dave Hompes and I d like to welcome to this third introductory session. In this session I m going to quickly run through the course outline for you, so you know exactly what to expect and reaffirm that you have made the right decision to enroll on this training programme!

3 How Many Hours? You re going to have approximately 24 hours worth of material to consume, which is the equivalent of two full-on days of tuition. The materials are delivered in MP4 video and MP3 audio format, with a downloadable PDF presentation to accompany each lesson.

4 Fact Sheets You ll receive a fact sheet for each lesson, outlining the key concepts and reasons behind my recommendations; these fact sheets are evidencebased and you can even brand them with your own company details.

5 Learning Styles to Suit You The different lesson formats and download options make the information available to you in your favourite learning style you can watch the videos, listen to the audios and read the written content in your home office, or even on the go.

6 The Core Modules Hompes Method Philosophy Why We Eat Food! The Key Food Groups [including Water] Foods To Avoid Foods To Eat Instead How To Optimise Nutrient Ratios How To Optimise Blood Sugar Regulation How To Use Food For Optimal Sleep

7 Adjunct Modules Core Concepts for Breakfast, Lunch, Dinner & Snacks How to assess blood sugar levels How to assess energy production using pulse and temperature Is Organic Food Better? Basic Pre- and Post-Exercise Nutrition How To Optimise Digestion & Detoxifcation How To Optimise Oral Health

8 Handouts & Resources Hompes Method Food Diary Template. Hompes Method Basic, Advanced and Expert Food Lists. 12 Recipes each: Breakfast, Lunch, Dinner & Snacks Hompes Method Fact Sheets. The Fantastic Meals That Heal Cookbook, by Karen Maidment. The equally fantastic Metabolic Blueprint Cookbook, by Josh and Jeannie Rubin.

9 Intro Module Hompes Method Principles

10 The Seven Areas Of Health Digestion Reproduction Energy Aches and Pains Mood Sleep Skin D.R.E.A.M.S.S

11 The Vitality Scale Why do people descend and slip down the Vitality Scale? How can you broadly where they are on the scale? How can you arrest the slide and get them moving back up the scale using food? When do you need to refer out?

12 The Hompes Method Seesaw How too much Bad Stuff and inadequate Good Stuff gets into the body and causes your clients to slide down the Vitality Scale.

13 The Olympic Rings Health Analogy I ll teach you about the interconnectedness of the body and how simple changes in food habits and lifestyle factors can positively and profoundly affect ALL body systems.

14 Module One Why Do We Eat Food? [Conscious & Mindful Eating]

15 Why We Eat Food & Conscious Eating Have you ever stopped and asked yourself why we eat food? Have you ever stopped to think about your relationship with food how it serves you? Your food becomes you and it provides the energy for everything you do.

16 Why We Eat Food & Conscious Eating Have you ever sat down and been truly thankful and grateful for your food? It is an exchange of energy. When you and your clients realise and become truly thankful for their food, great things happen.

17 Module Two The Macronutrients Water, Protein, Fat & Carbohydrate

18 Food Groups - Macronutrients Macronutrients are your proteins, fats and carbohydrates. I also include water and hydration in this module.

19 Food Groups - Macronutrients We begin by looking at water and hydration: Dehydration symptoms How much should we drink according to bodyweight? What should we drink? Does water quality vary? Can the hardness or softness of water affect health? Can we drink too much water? Can anything else substitute for water?

20 Food Groups - Macronutrients The macronutrient groups protein, fats and carbohydrates. The basic digestive processes that make the macronutrients available to the body. The main roles and functions of each macronutrient group in the body. Optimal food sources for each macronutrient group. Macronutrient requirements relative to body mass.

21 Food Groups - Macronutrients Why a one-size fits all approach simply doesn t work. Biochemical individuality, metabolic typing and their importance in ascertaining individual macronutrient requirements. Telltale signs and symptoms of macronutrient deficiencies, or inappropriate combinations of macronutrient consumption. How to help your clients fine tune their macronutrient intake for optimal results.

22 Module Three The Micronutrients Vitamins, Minerals & Cofactors

23 Food Groups - Micronutrients Micronutrient groups vitamins, minerals and cofactors. The basic digestive processes that make the micronutrients available to the body for utilization. The main roles and functions of the main micronutrient groups in the body. Foods sources that contain plentiful levels of each predominant micronutrient.

24 Food Groups - Micronutrients Micronutrient insufficiency in the general population. Why government RDA values are much lower than actual physiological requirements (dangerously low, in fact!) Biochemical individuality in micronutrient requirements. Signs and symptoms of specific micronutrient deficiencies.

25 Module Four Key Foods To Minimise or Avoid

26 Key Foods To Avoid The potential detrimental impact of gluten. The difference between gluten intolerance and coeliac disease. Problems and pitfalls in coeliac testing. Problems with gluten-free food ranges (problem ingredients used in place of gluten). How successfully follow a gluten free diet without it being complex and stressful.

27 Key Foods To Avoid Problems associated with the consumption of cow s milk and what to consume in its place. The problems associated with the consumption of soy (a major problem food). The many challenges related with the excessive consumption of polyunsaturated vegetable oils and margarines. Why both sugar and artificial sweeteners should be avoided like the plague.

28 Key Foods To Avoid The potential problems of consuming raw green vegetables and how to overcome them. How alcohol affects the body and why it should be avoided or minimized How and when coffee and caffeine become a problem and how to tell whether your client will be ok drinking these beverages.

29 Module Five Foods To Eat

30 Foods To Eat In this module I will share with you the Hompes Method Health Rejuvenation Food List. There are THREE levels, depending on your client s starting point.

31 Foods To Eat I ll also introduce you to a wide-range of: Healthy breakfast ideas Healthy lunch ideas Healthy dinner ideas Healthy snack ideas Healthy recipe ideas

32 Module Six How To Optimise Nutrient Ratios

33 Optimising Nutrient Ratios Your clients can eat all the right foods, but if they are not consuming them in the right ratios, they may still feel unwell, or fail to reach their potential.

34 Optimising Nutrient Ratios This module is all about giving you the tools to help your clients quickly and easily determine the optimum macronutrient ratios for their individual needs that s: Protein Fat Carbohydrate

35 Module Seven How To Balance Blood Sugar

36 Blood Sugar Balancing Blood sugar levels are tied to virtually all metabolic processes in one way or another. Thus, helping clients understand how to eat in order to keep their blood sugar levels optimal is of paramount importance.

37 Blood Sugar Balancing Module Seven teaches you how blood sugar levels work. It teaches you why blood sugar imbalances develop in the first place and the main problems they can ultimately cause (e.g. diabetes and heart disease). Finally it gives you simple, practical strategies to help your clients rebalance their blood sugar levels.

38 Module Eight Promoting Optimal Sleep With Food

39 Promoting Optimal Sleep A lack of high quality and sufficient quantity of sleep is associated with several disease, let alone feelings of fatigue and low moods during the day. This module teaches you how to help your clients sleep better using food and simple lifestyle tweaks.

40 Promoting Optimal Sleep How to use bedtime snacks to promote restful sleep for your clients. How to use magnesium baths to improve sleep and the key nutritional factor you MUST add to help make the baths safe and effective. My TOP TEN bedroom environment tips for helping clients improve their sleep (they work nearly every time).

41 Module Nine How To Take and Assess a Client s Food Diary

42 Assessing Food Diaries Taking a food diary and being able to assess is a fundamentally important skill. Once you can analyse the data provided by your client, you can quickly spot key areas of the nutrition habits that a) are causing problems for them, and b), how you can help them adjust their habits for maximal benefit.

43 Assessing Food Diaries This module teaches you exactly what to look for in your client s food diary: Specific foods they are eating Quality and quantity of macro and micronutrients Meal timing and spacing

44 Module Ten Food Allergies and Sensitivities

45 Food Allergy & Sensitivity Food allergy and sensitivity is very common, yet it s poorly understood. Several frequently eaten foods (the 20%) cause sensitivity reactions in 80% of the people who do, in fact, have food sensitivities. The remaining 20% of people might have sensitivities to the remaining 80% of foods.

46 Food Allergy & Sensitivity In this module, I teach you the basic understanding of food allergy and sensitivity so you can help your clients understand how important the removal of the 20% foods actually is! I also teach you the basics of food allergy testing so that your clients can assess their own food sensitivities quickly and without confusion.

47 Adjunct Module One How To Assess Your Client s Blood Sugar Level

48 Blood Sugar Measurement In this short module I teach you how to assess your client s blood sugar level using two different strategies: 1. A simple, on the spot blood glucose test. 2. A slightly more in depth glucose challenge test to see how your client responds to the consumption of sugar.

49 Blood Sugar Management These simple, home-tests can help you and your client establish a starting point and track progress periodically thereafter. You should see improvements in blood sugar balance as your clients adhere to your Hompes Method recommendations.

50 Adjunct Module Two How To Assess Your Client s Energy Production Using Simple Temperature & Pulse Measurements

51 Energy Production Measurements You can get an excellent baseline reading on your clients energy production using two simple, homebased tests that require little effort or inconvenience on your client s part.

52 Energy Production Measurements As far back as the 1940 s, doctors were using waking underarm temperature measurements as a means of assessing energy production. A colder temperature suggests low energy production and can help you determine which food and lifestyle strategies will best help your clients rejuvenate their health.

53 Energy Production Measurements Waking pulse measurements, in combination with the temperature measurement, can also give an excellent indication of energy production and also stress metabolism. When pulse measures are added to temperature, you have a very powerful, yet simple, combination for energy and metabolic assessment.

54 Adjunct Module Three Basic Pre- and Post-Exercise Nutrition

55 Basic Pre- and Post-Exercise Nutrition In this short module, I will share with you the basic strategies I use with my elite athletes to help them optimise performance and recovery from strenuous activity. These principles can be used with any of your physically active clients.

56 Adjunct Module Four How Important Is It To Eat Organic Food?

57 Organic Food Organic food is reported to be less toxic and more nutritious than conventionally produced food. But at the same time it is generally more expensive (and considerably so). In this module we ll pull the whole thing apart and decide which foods are best eaten organic, and which ones are ok in their commercial forms.

58 Adjunct Module Five How To Optimise Oral & Dental Health

59 Optimising Oral & Dental Health Believe it or not, oral and dental health gives enormous clues about a person s overall level of health. In this module I am going to share with you some simple nutrition tricks to help your clients keep their oral health optimised. This will reduce toxicity, digestive stress and may potentially decrease their risk for developing serious diseases.

60 Adjunct Module Six How To Optimise Digestion

61 Optimising Digestion It s no good your clients eating healthy food if they can t digest it. Digestion renders food available to the body and if it is not working efficiently, nutrients simply won t be delivered to the places they need to go. Whilst there can be complex reasons why digestion becomes compromised, often times the reasons are simple and easily rectified.

62 Optimising Digestion In this module I will teach you some stupidly simple strategies to help your clients digest their food more effectively: How many times to chew each mouthful. How to combine foods for optimal digestion How to use abdominal pumping to move food through the intestine more effectively. How to use magnesium to increase bowel movements in constipated clients. How to resolve loose stools in clients who have this problem.

63 Adjunct Module Seven How to Optimise Detoxification

64 How To Optimise Detoxification Improving your clients ability to detoxify their bodies is a major tool in your health rejuvenation toolkit. For 80% of your clients, improving their detoxification is simpler than you might think. In this module, we ll look at the four most important steps for improving people s detoxification capacity.

65 Handouts & Resources Rebrandable Fact Sheets, Menus, Shopping Lists, Meal and Recipe Ideas,

66 Handouts & Resources Hompes Method Food Diary Templates Hompes Method Blood Sugar Readings Templates Hompes Method Temperature & Pulse Recording Templates

67 Handouts & Resources Hompes Method Basic, Advanced and Expert Food Lists. 12 Recipes each for: Breakfast Lunch Dinner Snacks

68 Handouts & Resources How to cheat sheets: Carrot salad Sodium bicarb mouthwash and gargle Coconut oil pulling Bone and vegetable broths Daily OJ Coconut oil skincare products Vodka and sodium bicarb skincare

69 Handouts & Resources Hompes Method Fact Sheets for EVERY lesson to help educate your client, increase your credibility and save you valuable time. Scientific validation References Further reading and viewing

70 Handouts & Resources Recipe and cookbooks: The Fantastic Meals That Heal Cookbook, by Karen Maidment. The equally fantastic Metabolic Blueprint Cookbook, by Josh and Jeannie Rubin.

71 Special Bonuses Dave Hompes Comments and Critiques of Common Diet & Nutrition Programmes

72 Exclusive Bonuses My critiques of the following famous diet approaches: High carb, low fat (e.g. Pritikin) Low carb, high protein (e.g. Atkins, South Beach) Anti-Candida Diets Specific Carbohydrate Diet FODMAP Diet Rotation Diet My experiences with vegetarian and veganism

73 Examination Process How Are You Assessed?

74 The Examination Process Main module and Adjunct module contains a multichoice and short answer exam. You will also be asked to submit two client cases studies during your training so that we can check your ability to assess a client s food diary, biomeasures and blood sugar levels and then make specific recommendations based on their data.

75 PHEW! Let s Wrap This Up

76 The Bottom Line Over the coming lessons, you re going to learn everything I have just outlined and you re going to be able to apply the information to your business and practice.

77 The Bottom Line You ll be in a position to help a lot of people, gain a reputation, and build a successful practice. People will flock to you for your help.

78 The Bottom Line I m excited to be able to share this information with you and hope you find the Hompes Method Level I training programme helpful.

79 Without further ado, let s get started!

Hompes Method. Practitioner Training Level I. Lesson Eight (b) Optimising Sleep and Circadian Rhythms

Hompes Method. Practitioner Training Level I. Lesson Eight (b) Optimising Sleep and Circadian Rhythms Hompes Method Practitioner Training Level I Lesson Eight (b) Optimising Sleep and Circadian Rhythms Health for the People Ltd not for reuse without expressed permission Hompes Method is a trading name