Macrobiotic Leadership Certificate Program
of the program:
It is widely recognized that diet, exercise and
lifestyle choices play a large role in a person's health. Poor choices lead to
poor health, effecting not only the individual, but families, employers and communities.
The rising cost of health care has become a national issue of huge proportion,
due mainly to the general poor health of Americans, with the rate of chronic degenerative
illnesses like cancer, diabetes and heart disease rising to epidemic levels. While
it has been believed that medical drug related deaths in the U.S. are so high
it is the 3rd leading cause of mortality, more recent research from Johns Hopkins
Medical School found that medical errors and prescription drugs together may actually
be the leading cause of death.
chronic degenerative diseases in particular are known to be caused by poor diet
and lifestyle habits, and positive changes in diet and lifestyle have been shown
to reduce the risk of getting these illnesses. People with medically diagnosed
terminal degenerative illnesses have even fully recovered after adopting a well
designed macrobiotic plan, individualized for their condition.
traditional Asian principles of health with modern nutrition, macrobiotics provides
a natural solution to many health ailments, from minor to critical.
Kushi Institute's Macrobiotic Leadership Certificate Program offers in-depth and
comprehensive studies in the macrobiotic approach to health and healing. In an
experiential and dynamic learning environment, students learn the how to use food
and lifestyle adjustments to promote a return to wellness for those facing illness,
or to optimize health for those already in general good health.
the five core subjects, students learn how to assess the underlying causes of
an individual's health problems, which foods can be helpful for healing specific
conditions, how to prepare balanced meals adjusted for the individual and simple
exercises that boost vitality and promote well being.
The course is structured in three, one-month-long "levels".
Each Level is progressively more advanced in the study of the 5 core subjects.
A certificate of completion is given after the successful completion of each Level.
A graduation certificate is given after the successful completion of Level 3.
students wish to continue on after Level 3, Level 4 is offered in a different
structure than the first three Levels. Level 4 is comprised of six independent
weeks, one of these weeks offered in the spring, fall, or summer each year, thus
taking 2 years to complete the full Level 4 program. This structure allows for
personal practice of what has been learned in the prior levels, plus special homework
assignments that need to be completed in the months between each week.
Units: Credit units are based on an average of 16 hours of class time per each
Levels 1, 2 and 3 are each an intensive month-long course and considered a Term.
In these levels units are given per subject (see below)
4 is comprised of 6 week-long programs. Each week of Level 4 is an average of
48 hours and is 3 credit units for each week (not by subject).
Subject: Macrobiotic Cooking
Hours Level 1 = 53 (3 credit units) Level 2 = 54 (3 credit units) Level 3 = 58.5
(3.25 credit units)
from beginning level and moving to intermediate and advanced levels of cooking
and understanding, students learn to prepare foods chosen for their health-promoting
qualities, through a combination of demonstration and hands-on classes, including:
How to wash vegetables, grains and beans
Cooking workshops on grains, beans,
vegetables, sea vegetables and snacks
The health benefits
of fermented foods, including pickles and miso, and how to use them.
Understanding how to combine foods to create meals that are balanced nutritionally,
energetically, and in color, taste and texture
Using Asian principles of food energetics to understand foods effects on human
How various styles of cooking changes the energetic
effects of foods
Cooking to support relief from specific
Desserts and snacks
Levels 2 and 3 classes focus on understanding foods and cooking for health using
the principles of The 5 Transformations (also known as the 5-Element Theory),
where each season has particular effects on organs and systems, and how to adjust
foods and cooking accordingly.
Students are able to understand the specific healing properties
of certain foods, how to use them in meals and home remedies, how to adjust foods
and meals for seasons and other factors, and how to combine this knowledge with
the other courses, in particular macrobiotic visual diagnosis, to use dietary
recommendations to support a return to health and well being.
Subject: Macrobiotic Visual Diagnosis
Hours Level 1 = 16.5 (1 credit unit) Level 2 = 16.5 (1 credit unit) Level 3 =
21 (1.25 credit unit)
In this course students learn to use an Asian method of visual diagnosis to
discern how exterior swellings, discolorations, lines and other outward appearance
characteristics indicate the state of the various body organs and systems. In
order to support health improvement, macrobiotic food choices and cooking methods
are always adjusted for the individual condition, so visual diagnosis is integrally
linked with macrobiotic cooking. For example, if a person's kidneys are weak,
in macrobiotics there are specific foods that help strengthen the kidneys.
of visual diagnosis classes are focused on indications manifesting in a particular
body area, such as eyes, mouth, nose, hands, feet, etc.
exploring the basics of macrobiotic visual diagnosis in Level 1, Level 2 focuses
on understanding how to use this method for diagnosing major system correlations
and emotional factor, and goes deeper into the study of meridian lines and points.
3 focuses more on diagnosing longer term patterns, habits and behavior.
each of the diagnoses classes, along with learning the subject students practice
on each other, plus there are classes which are "case studies" of people
that have come to Kushi Institute because of specific health issues, and their
pictures are used to see how these issues are reflecting in outward features.
Students are able to use macrobiotic visual diagnosis
to access underlying weaknesses in various organs and systems, link these to past
food and lifestyle habits, and be able to recommend dietary and lifestyle adjustments
that can help promote a return to wellness.
Subject: Macrobiotic Shiatsu Bodywork
Hours Level 1 = 24 (1.5 credit unit) Level 2 = 24 (1.5 credit unit) Level 3 =
24 (1.5 credit unit)
Shiatsu is based on the same meridian lines (energy lines) used in acupuncture.
This course gives students a hands-on experience learning meridian lines, their
relationship between various organs, and how pressing on various points looking
for tenderness or other indications can be used along with macrobiotic visual
diagnosis to confirm a health assessment, and also, along with macrobiotic cooking,
be used to support relief from various health issues. Students learn major and
minor diagnosis points plus shiatsu routines that can be used for general relaxation
and stress relief.
Students are able to use macrobiotic shiatsu to support
an accurate visual diagnosis of underlying health issues, and to help provide
relief from specific pains or other ailments. Students are also able to do some
simple shiatsu routines.
Subject: Macrobiotic Principles
Hours Level 1 = 7.5 (.5 credit unit) Level 2 = 10 (.5 credit unit) Level 3 = 7
(.5 credit unit)
At the core of macrobiotics are the Asian principles of energetics.
In these classes students see how these principles can be seen in nature, from
the spiralic forms of the galaxy and movement of the planets, to plant growth
and other natural phenomena. Students also see how these principles manifest in
human organs and systems, and how they can be observed in their personal experience.
Students are able to use macrobiotic principles in to
help them understand the root causes of illness and health, and to better understand
the natural world and themselves.
Subject: Macrobiotic Healing and Health Care
Hours Level 1 = 16.5 (1 credit unit) Level 2 = 16.5 (1 credit unit) Level 3 =
16.5 (1 credit unit)
Students learn how specific health problems are related to certain food and
lifestyle choices, and how to combine what they learn in macrobiotic cooking and
diagnosis, along with macrobiotic internal and external food based home remedies
made from to help heal minor ailments or more serious problems. This course uses
the understanding students gain in the principles class to explore topics including:
The macrobiotic philosophy of health and healing
structure and benefits of the macrobiotic standard diet
Dietary adjustments for gender, occupation, climate and other factors
The health issued developed by eating foods that have more extreme and
effects on the body
Nutritional analysis and comparisons
of foods used in macrobiotics
2 focuses on The 5-Transformations as applied to macrobiotic healing, and Level
3 focuses on the macrobiotic approach to degenerative diseases, including cancer,
heart disease, arthritis, nervous system disorders, and more
Students are able to use both traditional Asian understanding
and modern nutrition to create dietary plans, home remedies, and lifestyle recommendations
adjusted for individuals.
core subject works synergistically with the others to provide the students with
a comprehensive and cohesive knowledge base.
Class Hours: Level
1 = 20 (1.25 credit unit) Level 2 = 20 (1.25 credit unit) Level 3 = 20 (1.25 credit
starts with Do-In exercise, which is similar to some Chi-Qong exercises and also
include self-shiatsu tapping on meridian energy lines. Suitable for any fitness
level, these low-impact exercises strengthen the overall energy and help increase
endurance, stamina, vitality and flexibility. Students must learn the Do-In routines
and be able to demonstrate this by leading a routine prior to the end of Level
Development and Lifestyle Recommendations:
Hours: Level 1 = 9.5 (.5 credit unit) Level 2 = 4 (.25 credit unit) Level 3 =
4 (.25 credit unit)
As macrobiotics is not only a diet, but recognizes
how other aspects of a person's life have a direct impact on their health, the
lifestyle recommendations classes includes: Exercise, healthy non-toxic body care
and cosmetics choices, the effects of electromagnetic fields, positive attitude,
and other common sense recommendations.
History: 3 hours Level 1 only
For over 5,000 years, various cultures
or individuals have promoted health and eating philosophies similar to modern
day macrobiotics, and these classes provides an overview of this.
order to receive a certificate students must not miss more than 3 classes per
level, and must pass all tests.
is testing in all core subject material, which includes a combination of multiple
choice, essays, and oral presentations. In addition for cooking and shiatsu tests
students must demonstrate their capability in these fields.
with weekly quizzes, there is a final exam in each core subject.
and recorded grades are available in the program manager's office, available for
viewing at a convenient time.
Rules of Conduct
tape recorders or cameras are allowed to be used
verbal translating into other languages
evacuation see instructions posted in classroom
911 emergencies use cell phone or public phone in hallway
run Monday through Friday. This is an intensive program, with generally 7 to 9
hours of class time each day, averaging about 40 hours each week. There are breaks
for breakfast, lunch and dinner. Most days class time ends at 6:00 p.m., but there
are one or two evening classes each week from 7 to 8:30 p.m.
full sample schedule for each Level is available upon request.
information on all Kushi Institute Programs taking place at the Kushi Institute
campus, a free program brochure, or to register, please call:
callers please dial:
(413) 623-5741 extension 101
may also email us at: