Do You Feel Like The Healthcare System Has Something Missing?
It’s built to treat diseases, not prevent them.
You’re probably familiar with it:
There’s a lack of nutrition and lifestyle decisions in how we treat our patients.
Thankfully most healthcare professionals are catching on to the problem, especially in the last 5-10 years.
With 69% of Americans overweight and obese, the reality is clear…
American diets are filled with excessive amounts of sugar, refined grains, sodium – and endless ultra-processed foods.
Diet and lifestyle are so overlooked it feels… wrong.
That’s why you’re here.
For Seasoned Healthcare Professionals, We Know How To Treat Symptoms…
But How Do We Attack The Problem At The Root?
Does any of this sound familiar?
My disease prevention knowledge is holding me back…
I’m overwhelmed by what is true and false when it comes to lifestyle changes for my patients
I have some knowledge of science-based lifestyle changes…
But I don’t know how best to help my patients implement them into their daily lives.
I didn’t sign up to be a medical professional for THIS…
The current system feels broken. I’m prescribing pills and treating symptoms, but not making the impact I hoped for.
I’m just managing disease…
Not getting to the root problem to cure them, which tends to be diet and exercise.
I can’t find good quality science-based lifestyle education…
No matter where I look, every program is based on theory, not scientific studies that are easy to implement in day-to-day practice.
CCMS Was Built To Share The Evidence-Based Blueprint
Used By Over 65 Medical Academic Medical Centers
And change the lives of tens of thousands of patients across the country…
With CCMS You Will Learn To:
✅ Transform the lives of your patients by getting to the root cause… nutrition and exercise.
✅ Not only treat symptoms, but prevent disease without having to prescribe copious amounts of side-effect inducing pills.
✅ Have confidence in your ability to advise patients with the most comprehensive and evidence-based Culinary Medicine Certification that exists.
✅ Guide patients through their journey by using our scientific and practical approach to lifestyle change (not just saying, “do X, Y, and Z”.)
✅ Learn how to seamlessly and comfortably talk to your patients about food (including how to bill patients).
Introducing Certified Culinary Medicine Specialist®
CCMS is based on the Health meets Food courseware, the most comprehensive, most established, and most peer-reviewed evidence-based program (35 modules and counting), teaching you how to transform your patient’s lives through nutrition counseling…
And how you can help them use that information practically and concretely!
Packed with step-by-step training and resources on planning, designing, and implementing nutrition plans that suit each individual patient’s needs.
“In medical school we get so little information about nutrition, despite frequently recommending “lifestyle changes,” and this course perfectly addresses that knowledge gap. The instructors are phenomenal” – (JL)
What’s Included?
Direct Access To Experts
Tap into our the most experienced Culinary Medicine faculty available with dozens of years of experience in the industry, and a proven track record of helping thousands of healthcare professionals transform patients’ lives through nutrition and lifestyle.
Proven, Peer-Reviewed Principles
You’ll learn the most evidence-based and effective ways to help your patients with nutrition and how you can incorporate it to give them the best treatment possible.
Access To 35 Modules Of Coursework
As the most comprehensive Culinary Medicine Program out there, we pride ourselves on this one. Not only achieving it, but also maintaining it. You’ll get instant access to everything you need to guide your patients through their journey for better health in digestible video lessons, presentations, and quizzes.
100+ Handouts And Resources For Patients
The program makes everything as easy as possible for not only you, but your patients. Our patient education materials focus on BOTH clinical and culinary concepts to help with counseling and make it seamless for you and your patients.
Hands-On Culinary Training (Live Or Virtual)
Take your pick between live or virtual hands-on culinary training, and the flexibility doesn’t end there. The hands-on training is offered multiple times every single month. That way, you’ll never have to worry if you can’t make a session.
Culinary Medicine Conference
Get your conference tuition waived for the Annual Culinary Medicine Conference.
The Healthcare Professional Training Is Missing Nutrition.
What Was Missing
❌ Evidence-based understanding of what foods and diet plans can most help transform patient’s lives.
❌ How to assist patient’s with weight management, one of the largest health issues today.
❌ The best diet recommendations for various diseases like cancer, congestive heart failure, and diabetes mellitus.
❌ Specialized topics in nutrition like celiac disease, food allergy, pregnancy, pediatrics, neurocognition, anti-inflammation and more!
What Is Included
✅ Advanced skills in physiology, biochemistry, metabolism, vitamins, nutrients.
✅ A complete understanding of how food is digested, absorbed and metabolized.
✅ The clinical skills of taking a history and performing physical exam to diagnose and treat patients.
✅ Compassion and understanding of our patient’s health needs and collaborating with them on their care.
If you’re one of the following it is 100% for you!
● Physician
● Nurse Practitioner
● Nurse
● Physician Assistant
● Registered Dietitian
● Master and Doctorate Level Nutritionist
● Pharmacist
● Certified Diabetic Educator
● Optometrist
Why Have 20,000+ Chosen CCMS?
“I firmly believe now more than ever that culinary medicine principles should be applied by all doctors in all facets of patient care.” – (CM)
“I think physicians can demonize food frequently and focus on BMI and weight loss instead of the health and nutritional value of the pts diet. Discussing food and diet occurs at almost every annual physical and we are never trained on how to have these discussions or take courses on nutrition.” – (AJ)
“I will genuinely use the skills and knowledge points I gained form this course in my own cooking and in helping patients to figure out the role of food in their lives. Food is such a simple but necessary part of everyday life. If clinicians can better help patients to understand the impact of food on their health, I truly believe that we can help patients to both prevent disease and improve disease status. Taking this course can provide any student with knowledge, skills, and simple recipes to use and share, serving as the first step to becoming clinician educators and advocates for the nutritional health of our future patients.” – (MP)
“I absolutely loved this course and think it will help shape my future practice in medicine for years to come. I’ve always loved cooking and now feel as though I have a better idea about how to incorporate my love of food into clinical practice.” – (TN)
Our 30+ Modules Teach You Everything You’ll Need:
Module One: Introduction to Culinary Medicine
This module presents an outline of both the Mediterranean and DASH diets, and examines recent sources and studies examining the effectiveness of both in terms of treating diet-related illnesses. This module also briefly reviews methods of communicating these principles to patients. An introduction to basic kitchen safety and knife handling skills is also included.
Module Two: Weight, Obesity, & Portion Control
Delving into obesity indicators, the understanding of caloric density and portion control, and reviews of the literature behind weight loss and maintenance, this course will help the clinician understand practical and realistic approaches to weight management.
Module Three: Fats
This lesson looks at the physiological effects of different types of dietary fats in the body and common sources of these fats. The kitchen focus is on the purpose of fats in cooking and viable replacements and substitutions for culinary fats, and meals are prepared are made utilizing fat replacers. Additionally, the subjects of nutrient and energy density, meal planning and healthy shopping habits, and the ways in which you can utilize this information to make positive impacts on patients, will be discussed.
Module Four: Food Allergy and Intolerance
This lesson focuses on techniques to diagnose, treat, and cook for food allergies or intolerances. This class will explore the roles of local and organic foods, common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. Hidden and little-known sources of allergens are discussed, and in the kitchen, lactose- and gluten-free recipes are prepared.
Module Five: Protein & Vegetarianism
The biological need for dietary proteins is examined in this lesson, with a focus on essential amino acids and their dietary sources. Dietary needs and sources of protein are outlined, with a focus on vegetarian diets, possible nutritional deficiencies and means of compensation. In the kitchen, vegetarian meals are prepared with a focus on satiety and complimentary proteins.
Module Six: Renal & Sodium
This module examines the physiological effects of high-sodium diets and their prevalence in American culture, while providing a more in-depth overview of the DASH diet, including studies examining its efficacy in reducing the need for medication in hypertensive subjects. In the kitchen, the purpose of salt is examined, and cooking principles of flavor building and balancing without added sodium are practiced while making reduced-sodium dinner options.
Module Seven: Carbohydrates and Diabetes Mellitus
In this module, the physiological impact of digestion of different types of carbohydrates is examined, along with the role of certain carbohydrates in promoting satiety, regulating blood glucose and sustaining energy, with a further look into whole grains. Special focus is on reducing sugar consumption, especially in snacking, and guidelines for healthier snacking and desserts are presented and practiced in the kitchen.
Module Eight: The Pediatric Diet: A Family Approach to Healthy Children
In this lesson, pediatric nutrition is discussed, and childhood obesity statistics and consequences are examined. Common pediatric diets and their shortcomings are observed, and guidelines for healthy alternatives are provided. Infant feeding is also briefly discussed. In the kitchen, kid-friendly meals are discussed and prepared.
Let’s Recap What You Get By Enrolling In The CCMS Program:
✅ Step-By-Step Training
✅ Direct Access To Experts
✅ 120+ Patient Handouts And Resources
✅ Hundreds of Recipes To Use With Patients
✅ Proven Peer-Reviewed Coursework of 35 Modules
✅ Hands-On Training (Live Or Virtual)
✅ One Year Conference Tuition Waiver
Let’s talk!
Frequently Asked Questions
HOW DO I COMPLETE THE 60-CREDIT PROGRAM?
Twelve (12) credits must be satisfied by attendance at 4 hands-on teaching kitchen modules. The remaining 48 credits can be satisfied by completing a mix of online courses through the CCMS website and by attending live nutrition and culinary medicine-focused conference sessions at the Health meets Food conference (optional). Additional educational modules and conference opportunities may be added on a rolling basis.
Candidates must also complete 2 approved culinary medicine readings and successfully pass online post-tests based upon those readings. These readings are not accredited and therefore do not count toward the 60 required credits for certification.
IS THE CCMS TRAINING CME ACCREDITED?
CCMS hands-on teaching kitchen modules, online education on the CCMS site, and conference sessions are accredited for CME, CNE, CPE, and CPE for Dietitians. Please note that the two required readings of culinary/nutrition texts are not accredited.
WHAT ARE THE OPTIONS FOR COMPLETING THE REQUIRED HANDS-ON TEACHING KITCHEN MODULES?
Programming is offered virtually throughout the year with ample opportunity for attending classes most weekends.
Teaching kitchen modules are offered at approved hands-on teaching kitchen events in the United States. The Board is currently working with teaching kitchens located throughout the U.S. to create regional hubs at which additional teaching kitchen modules can be offered, providing more convenient access for candidates throughout the country. CCMS candidates will be notified immediately as new teaching kitchen opportunities are confirmed.
WHAT ARE THE MAIN BENEFITS OF CERTIFICATION?
A number of health issues prevalent in the United States today are associated with poor eating habits and nutrition. Successful communication with patients regarding the vital role that healthy eating and nutrition plays in good health is key to improved patient outcomes. However, many healthcare practitioners feel their nutritional education and ability to communicate practical, effective guidance in this area is lacking.
The Certified Culinary Medicine Specialist (CCMS) program provides clinicians with a unique combination of nutritional knowledge and culinary skills so that they can effectively incorporate healthy eating into patients’ diets and deliver optimal patient care.
WHAT ARE THE ELIGIBILITY REQUIREMENTS?
Physicians — Currently registered as a practicing physician in the United States, Canada, United Kingdom, Australia or South Africa. A copy of current license must accompany application.
Nurse Practitioners — Currently registered as a Nurse Practitioner (NP) in the United States or Canada. A copy of current license must accompany application.
Registered Nurse — Currently registered as a practicing nurse in the United States, Canada, United Kingdom, Australia or South Africa. A copy of current license must accompany application.
Physician Assistants — Currently registered as a Physician Assistant (PA) in the United States or Canada. A copy of current license must accompany application.
Registered Dietitians — Currently registered as a practicing dietitian in the United States, Canada, United Kingdom, Australia or South Africa. A copy of current license must accompany application.
Masters and Doctorate Level Nutritionists — Currently registered as a practicing nutritionist in the United States, Canada, United Kingdom, Australia or South Africa or teaching nutrition in an academic setting. A copy of current license or C.V. must accompany application.
Pharmacists — Currently registered as a practicing pharmacist in the United States, Canada, United Kingdom, Australia or South Africa. A copy of current license must accompany application.
Certified Diabetes Educators (CDEs) — Currently registered as CDE in the United States or Canada. A copy of current license must accompany application.
WHAT IS THE TUITION FEE AND WHAT DOES IT INCLUDE?
There is a one-time $2,700 tuition payment required to enroll in the CCMS program. This fee includes access to online nutrition courses via the CCMS website, registration for 4 hands-on teaching kitchen modules, and registration for one Health meets Food: The Culinary Medicine Conference.
IS THERE A PAYMENT PLAN?
We are unable to offer candidates the option to pay in installments because we provide unrestricted access to the library of online courses upon enrollment. However, interested individuals can elect to register and attend the Health meets Food conference and/or hands-on teaching kitchen modules at in order to begin earning credits toward certification. The price the individual paid would be deducted from the CCMS tuition upon enrollment.
CAN PRIOR NUTRITION COURSEWORK BE USED TO SATISFY SOME OF THE CREDITS?
No. Because the CCMS program is a unique blend of nutrition and culinary medicine content, prior coursework (with the exception of applicable courses from Cardiometabolic Risk Summit, Health meets Food: The Culinary Medicine Conference or hands-on Health meets Food modules) cannot be applied toward CCMS coursework.
However, candidates who provide a copy of a previously obtained NBPNS, NBNSC, ACN, or BCNSP certification are required only to complete 12 credit hours of hands-on teaching kitchen modules and 12 additional nutrition credits before applying to take the CCMS examination.
