2022 Poster Session at Health meets Food: The Culinary Medicine Conference
For 2022 we are delighted to be able to gather for The Culinary Medicine Conference Poster Session. Posters can be submitted now, and will be reviewed by the Research Committee with final decisions made in April with notification by May 1. Download the Submission Form | See posters and abstracts from previous Conferences
Register now! Book your hotel room now!
Registration Now Open! The 8th annual Health meets Food: The Culinary Medicine Conference
The conference will take place June 9 through June 12, 2022 and will offer a hybrid experience.
The conference will be held in Orlando, Florida in collaboration with the University of Central Florida Rosen College of Hospitality Management. There will also be an online streaming option using a virtual conference platform that will allow for the full conference experience, including lectures, expert panels, culinary skills-building programming, and small group interactions with your colleagues. Browse speakers | Full agenda
The overarching theme of this year’s conference is using Culinary Medicine as a practice transformation tool — how do we restructure clinical practice and healthcare foodservice to focus on food and health amongst our patients, colleagues, and policy makers.
Thursday June 9, 2022
Optional hands-on Health meets Food modules with additional fee: Introduction to Culinary Medicine and Geriatric Diet
Friday June 10, 2022 – Food Security
Friday programming will focus on food security issues and how we can optimize screening and intervention through collaboration with community resources as well as considerations for the role of Culinary Medicine in this critical arena.
Saturday June 11, 2022 – Culinary Medicine Practice Transformation
This year’s focus on Culinary Medicine and Practice Transformation looks at how we can incorporate food throughout the clinical experience, maximizing opportunities to support our patients and our practices.
Sunday June 12, 2022
Foodservice in healthcare is a critical element of our patients’ wellbeing and this year’s Sunday programming will build on the themes of practice transformation with respect to the best practices of how food is delivered to our patients.
Optional hands-on Health meets Food module with additional fee: Anti-Inflammatory Diet
Curriculum Update for CCMS Participants
The Health meets Food team has made important changes in the last few weeks to the Certified Culinary Medicine Specialist courseware. We hope you will find the efforts of the team and the curriculum reviewers worthwhile.
1. We have updated the quizzes and these are now active in your courseware. They have been updated across all 30+ modules. The update is an effort to streamline the quizzes in Moodle and make them easier to update going forward. We will be able to make corrections quite easily, whether that is something as serious as a confusing question or as simple as a typographical error. It will also allow us to perform psychometric analysis yearly to determine the validity and fairness of the questions. That statistical analysis will be performed by the partner who provides examination administration for the certification exam, Professional Testing Corporation.
Questions are now all structured as 4 answer multiple choice questions and have been edited this year based on suggestions from faculty across the country. As always, we are eager to hear any critique and feedback which we will incorporate into the quizzes each year as we work to update the questions.
2. The team has updated and created a new practice exam. This is now within the CCMS programming at the top of the page in the general information section. The practice exam has also been streamlined and will allow for easier updating just as with the quizzes. This is active now, but for those of you who might be in the middle of the old practice exam we will be leaving that open until Labor Day to allow for a smooth transition.
3. There are two new modules covering food security issues. They are labelled Module 30a and Module 30b and cover food security in older adults and the SNAP/WIC program. We will be adding modules over the course of the year to complete a good review of this important topic.
There have been significant changes and updates, also based upon the suggestions of faculty members across the country.
Thanks to the members of the Curriculum Committee who have helped oversee this initiative: Elaine Chen, Jessica Davette Todd, Elena Dent, Nurgul Fitzgerald, Emily Johnston, Sabrina Montgrain, Amy Moyer, Heather Nace, Lani Relucio, Milette Siler, Michelle Troup, Anne Van Beber, Andy Vaughn, and Ileana Vargas.
The Certified Culinary Medicine Specialist (CCMS) Program
The Certified Culinary Medicine Specialist (CCMS) designation identifies clinicians who have a unique foundation for incorporating healthy eating into patients’ diets: comprehensive knowledge of nutrition and the culinary techniques to prepare food that is consistent with real-world budgets, time constraints, and nutritional ideals. Physicians, Physicians Assistants, Pharmacists, Registered Dietitians and Nurse Practitioners are eligible for certification.
The hybrid 60-credit curriculum includes a distinctive combination of online nutrition education courses, live conferences, and in-person attendance at hands-on teaching kitchen modules. By completing the program, clinicians will enhance their confidence and quality of care by learning how to:
- Integrate nutritional counseling to supplement pharmacological treatment
- Educate patients about weight loss and weight management
- Develop practical examination-room dialogues that inspire behavioral change
- Implement new strategies in even the busiest primary care offices
