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IFM Therapeutic Food Plans ®

An eLearning course for clinicians and nutritional professionals

April 03 - May 18, 2023

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The Course

IFM’s Therapeutic Food Plans: A Component of Personalized Nutrition course (TFP) was developed in collaboration with the American Nutrition Association (ANA) to educate clinicians and nutrition professionals on the customization and clinical applications of IFM’s suite of therapeutic food plans to meet the individual health needs of patients.

TFP examines the role of nutrition within the functional medicine framework and how selecting therapeutic foods can impact many chronic conditions. This course offers over 40 toolkit resources that are available to download and share with patients.

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Graphical Element of the TFP course on a computer

Through this course, clinicians will be able to select and personalize an appropriate food plan based on their patient’s unique set of health concerns and lifestyle preferences.

Practitioners will have 45 days to complete the course and may access materials at any time of the day, from any location with internet. Supporting program materials will be available in your account for one year.

There will be over six hours of interactive materials, including videos, case studies, quizzes, and numerous patient-facing resources for each food plan. Cohort members will also have access to a Facebook group with educators and other experienced nutrition professionals to network and share best practices.

 

The Package: TFP + PES

IFM offers a discounted package, in which the Therapeutic Food Plans course (TFP) can be combined with the Patient Education Series (PES), a group of interactive, online, on-demand modules designed to guide patients through any of the IFM food plans. If you are a clinician who currently uses, or would like to begin using, any of IFM’s food plans with patients, then PES is for you.

 

See all enrollment options Learn more about PES

TFP Course Review

It is very helpful to take what is in print and make practical. The narrative questions on modifying the diets for different situations made me think and apply what I learned. Overall, it was an excellent tour through the food plans and the course definitely has value for practitioners.

Daniel J. Miller, MD

PES in Practice

It's the last piece of the info puzzle for clients. We, clinicians, explain the food plans in clinic, provide menu planners and recipes, support in follow ups but an online resource clients can access anytime to clarify areas they might not be 100% comfortable with, is useful and reassuring.

Pilar Manzanaro, BCNH, BANT, CNHC, IFMCP

What the Data Shows

Nutrition Statistics; chronic diseases are the leading cause of disability and death in the US. Many chronic diseases are related to lifestyle factors such as poor nutrition and micronutrient deficiencies. Infographic for TFP Mobile Version Infographic for TFP Mobile Version

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