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Paris Latka is a graduate from NTI. She is now in private practice, working as a Master Nutrition Therapist, Eating Psychology Coach, Therapeutic Chef and a Yoga Instructor. Below is our interview with Paris.
1) What made you decide to study nutrition?
It was my own health issues (PCOS) and a desire to lose weight that opened the door for me to study nutrition therapy more in-depth. In my early twenties I went to live in Hawaii, and after experiencing the profound effects of eating a whole-foods diet, my thirst to learn more about nutrition grew. I read countless nutrition related books, all with different perspectives, and I realized that I wanted to understand the dynamics of food and the body from a metabolic and physiological perspective. When I returned to Denver, my curiosity was on fire and I enrolled in the Nutrition Therapy Institute.
2) What areas of nutrition do you specialize in?
I work with a variety of clients; however, my specialty is Eating Psychology. Issues can range from those who struggle with overeating, binge-eating, chronic dieting, and body-image dysmorphia. In my sessions I assist the client in cultivating a harmonious relationship with food and their bodies. Together we address the root cause of unwanted habits and behaviors so that a forward movement of weight-loss and thriving health are sustainable.
3) I understand that you frequently teach cooking classes. Tell us about your classes.
Yes, I teach cooking classes all through Denver. I call them my Alive Food Classes and they are so much fun! They are definitely unique experiences! I weave together what I do as a nutrition therapist, eating psychology coach, therapeutic chef and yoga instructor into my cooking classes for a nutritionally dense experience. 😉 The usual format of my classes is a discussion about a particular aspect of our relationship with food and then I teach my students how to create a spectacular recipe. For example, my next class is titled “Emotions and Digestion” and we will be exploring how our emotions influence our ability to breakdown and metabolize our meals and snacks. Though I don’t necessarily advocate diet labels (Paleo, vegan, vegetarian, etc.), the recipes that I teach are hypo-allergenic and therefore are raw, vegan and gluten-free. As I am teaching my students the recipe I will talk about the nutritional properties of specific ingredients and how these nutrients impact our health.
4) As an Eating Psychology Coach, would you be so kind as to share a helpful tip to our readers?
So much of what we focus on in this culture is what to eat and what not to eat. This is of course critical to address; however, I think it gets too much of the spotlight. Who we are, meaning: how, when, where, and with whom we are eating, is just as important to look at when wanting to achieve thriving health. I am here to continue to bring more life to this conversation about how important our emotional relationship with food is.
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