Chinese Food Therapy for dogs and cats

November course is cancelled. New dates for 2018 will be published as soon as possible.

Healthcare-Academy Den Hoek: Introduction to Chinese Food Therapy Making Food for your Dog that You can Eat!

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Download brochure and schedule

The problems seen in our domestic pets are complex and varied.  Many of our older patients are dealing with suboptimal Zang-Fu function and deficiencies in more than one of their Fundamental Substances.  The use of food is one of the branches of Chinese medical therapy.  Acupuncture can be used to optimize Zang-Fu function and help the circulation of Fundamental Substances but it cannot put anything into the body.  Through diet the holistic practitioner can provide substantial and specific nutrition to help the healing process of a patient.

In this two-day course, Dr DiNatale and her sous chef Dr Boggie will introduce the qualities of different kinds of food as described by Chinese Medical Theory and the principles of supporting the Fundamental Substances properly with Chinese Food Therapy. Of primary importance in understanding how foods are processed is learning the importance of supporting the Stomach and the Spleen.  Learn how to use food in a therapeutic manner to help the Spleen and Stomach make beautiful Blood and Yin and be able to circulate those Fundamental Substances where they are needed most.

In addition to learning how to support the Fundamental Substances various patterns of imbalance will be discussed and recipes will be prepared to help patients with these patterns.  In Chinese medicine one pattern may manifest in many disease processes; understanding the pattern is key to a proper therapeutic plan. 

Dr Boggie and Dr DiNatale will passionately and animatedly demonstrate how easy it is to make healthy and therapeutic meals for dogs and cats. After these two days participants will understand the importance of supporting the digestive organs and how to accomplish this goal with food, understand recipes designed to correct the major patterns of imbalance and enjoy the flavors of cooking with real food.

This course infuses the holistic practitioner with knowledge about nutrition to help the healing process of a patient in addition to acupuncture.

Dr Constance DiNatale became certified in veterinary acupuncture with IVAS while still in veterinary school, from which she graduated in 1992. She is a professor at the Chi Institute in Reddick, Florida, teaching acupuncture and TCM to veterinarians and is a much sought after speaker. She lectures around the United States at veterinary conferences on acupuncture, herbs and food therapy.

Dr Linda Boggie became an IVAS certified veterinary acupuncturist in 1995 and received additional training in acupuncture from Jeffrey Yuen. She was elected President of IVAS from 2002 until 2008 and remains actively involved with IVAS as the Chair of the Examination Committee. Linda is a much respected and sought after speaker and teacher of acupuncture, herbal medicine and food therapy.

Course fee: €390,- (coffee/tea and lunches on both days included)              
Course language: English
Data: to be scheduled, from 09.00 AM – 17.00 PM (13 CE hours)
Location: Healthcare-Academy Den Hoek, Bisschopsweg 2, 3732 HW De Bilt (NL)
Accreditation: submitted for IVAS CE (15 CE granted), SNVA, CPD

Tentative Schedule: first day


Day 1

Introduction to Energetics of food

8:30 – 9:00



9:00 – 10:00

Understanding Spleen and Stomach – Digestive Function according to Chinese Medical Theory and Western physiology

Objective: To understand the importance of the digestive organs of Chinese medical physiology; appreciate the similarities as well as the differences between Chinese medical theory and Western medical theory


Connie DiNatale

10.00 – 11.00

Qualities of food as described by Chinese Medical Theory – the signatures of different foods  and how this relates to nutritional analysis

Address Food charts – differences

Objective: Understand the qualities of food as defined by Chinese medical theory and appreciate how these qualities are often supported by nutritional analysis

Connie DiNatale




11:20 – 12:00

So much to choose from: Dry, Canned, Home-cooked, Raw – which is best?

Objective: Understand the benefits and drawbacks of each type of preparation and being able to make a proper choice for your patients

Connie DiNatale


12:00 – 13:00

Qi and Yang Deficiency Patterns: what are they? When do we see them?

Objective: Review of the Chinese medical patterns of Qi and Yang Deficiency and when we commonly see these manifest in patients

Linda Boggie

13.00 – 14.00



14:00 –


Recipes to support the Spleen and Stomach, Nourish Qi and Warm the Cold – nourishing Qi and Yang

Objective: Learning recipes that will nourish the digestive process to help the body to produce Qi and help warm cold limbs.

Connie DiNatale


Pause and sample!



– 17:15

Crock pot cooking – making it a bit easier: stews and congees

Objective: Understand the basics of home-cooking in an easy manner.

Linda Boggie

17.15 – 17.30

Finishing comments and questions

Connie and Linda



Second day

Day 2


9:00 – 10:30

Blood Deficiency Patterns – why are their feet so dry and nose so pale?

Objective: Review of the clinical signs and the pathogenesis of Blood Deficiency patterns.


Yin Deficiency Patterns – why are they so hot and annoying?

Objective: Review of the clinical signs and pathogenesis of Yin Deficiency Pattern.

Comparing and contrasting these two related Fundamental Substances

Linda Boggie

10:30 – 11:00

Working Break – How did those crock pot diets turn out?

Sampling the night’s efforts

Linda Boggie

11.00 – 12:00


The dreaded Damp – Heat Patterns – they seem to be everywhere!

Objective: Review of the pathogenesis of Damp-Heat patterns so commonly seen in such chronic diseases such as skin disease, otitis, IBD, and chronic urinary tract infections.

Linda Boggie

12:00 – 12:30

How to use the charts to create your own recipes; where to start?

Linda Boggie

12.30 – 13.30

Light Lunch!  You’ll be eating enough shortly!


13.00 – 16.30

Making beautiful Blood with food

Objectives: Learn about the foods that nourish the production and circulation of blood.


Recipes to support Spleen, move Damp and relieve the Heat

Objective: Learn how to formulate diets to benefit your patients with Damp-Heat patterns


Nourishing the Yin without creating more Dampness

Objective: Learn recipes that support the Yin without creating Dampness

Connie DiNatale

16.30 – 17.30

Wrapping it all up – questions, answers, dessert!

Connie DiNatale

Linda Boggie



Healthcare-Academy Den Hoek ~ Bisschopsweg 2 ~ 3732 HW De Bilt (Nederland) ~ T:+31 (0)633688491 E:


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