CCMP Curriculum

CCMP Curriculum

There are three components to the curriculum designed to prepare participants for the certification exam.

45 Credit Hours of Programming

1. 25 Hours

Complete 10 hands-on modules. Each of these provides 2.5 hours credit hours and can be completed from a selection of the modules below either virtually or at an approved CCMP Teaching Kitchen.

Note: It is strongly recommended that modules 1 – 6 are completed sequentially before continuing to other modules.

Note: The certification exam is largely based on Modules 1 through 14

2. 20 hours

The remaining 20 hours can be from combined activities either:

Online modules (topics listed below under Online and Hands-on Modules Available)

Activities at CCMS Approved Conferences.

3. Culminating Project

No CE credit provided for this activity

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Online and Hands-on Modules Available

Core Curriculum: Foundational Topics

Module 1: Introduction to Culinary Medicine

Introduction to Culinary Medicine covers an outline of Mediterranean diet principles and examines state of the art research and effectiveness in terms of treating diet-related illnesses. An introduction to understanding scientific research. Programming covers the nine-point Mediterranean diet score and explores how to translate Med Diet principles for the American kitchen using familiar recipes.

Module 2: Macronutrients

The Macronutrients module explores each of the three macronutrients in depth; from food sources to structure and function to contribution to health. This module also begins the exploration of flavor.

Module 3: Select Micronutrients

The Micronutrients module focuses on individual vitamins and key minerals that are essential for good growth, maintenance, and repair of the body. Participants learn the food sources for vitamins and minerals and how best to preserve them while preparing recipes. There is a focus on sodium’s role in flavor development and taste perception. Hands-on programming emphasizes flavor building and balancing techniques that do not rely on salt.

Module 4: The Gastrointestinal Tract: Digestion, Absorption and Metabolism

The gastrointestinal tract is key to human health and this module introduces participants to the GI tract anatomy, its organs and their key functions. Participants follow a meal throughout the process of digestion, absorption and metabolism to see how the nutrients are provided to the body.

Module 5: Recipe Modification

This module looks at the science of cooking and ingredient functions. Participants will gain an understanding of how to determine appropriate ingredient substitutions based on functions and modification goals without a loss in product quality, texture, or taste.

Module 6: Calorie and Nutrient Density: Plant Forward Cuisine

This module describes how including more plants in a dish can directly impact both customer satisfaction and the bottom line. Programming covers calorie density and its impact on portion size; nutrient density and its impact on health, satiety, and portion size; and explore the impact of plant-forward cuisine on ecology/global warming. In the kitchen participants prepare multiple versions of familiar recipes to demonstrate the effectiveness of this approach.

Module 7:  Anti-Inflammatory Diet

In this module attendees will learn about the relationship between foods, advanced glycation end products, free radicals, and inflammation. There is a focus on evidence of the role of inflammation in heart disease, stroke, COPD, cancer, Alzheimer’s disease, diabetes, and kidney failure, as well as the inflammatory pathways and where food fits in it. Programming covers the role of different cooking techniques on the development of the advanced glycation end products and free radicals and describe alternate cooking methods.

Module 8: Food Allergy and Intolerance

This overview focuses on techniques for cooking for food allergies or intolerances. This class explores 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. Programming covers hidden and little-known sources of allergens, and in the kitchen, recipes cover lactose-free, gluten-free recipes and the importance of cross contamination of specific allergens.

Condition and Disease States Modules

Module 9: Celiac Disease

This module is a detailed overview of Celiac Disease, including the process of diagnosis and treatment. The course includes a review of the evidence on non-Celiac gluten sensitivity. Key points behind the pathophysiology of Celiac Disease as well as the health risks associated with Celiac Disease is covered. Attendees learn about the social impact of gluten sensitivity and cook gluten-free recipes in the kitchen.

Module 10: Renal

Students receive an overview of the mechanisms of hypertension in the body and its health effects. While discussing the most common sources of sodium in the American diet, students explore the connection between sodium intake and hypertension. Content covers how potassium intake relates to cardiovascular and chronic kidney disease and learn about major dietary sources of potassium. Hands-on programming explores the five primary tastes and learn effective flavor-building techniques and ingredients to reduce sodium intake, including the use of umami to enhance flavor in place of salt.

Module 11: Diabetes Mellitus

The Diabetes module covers different categorizations of diabetes in terms of symptoms, how one is diagnosed, and possible long-term effects on the body. Next is an overview of carbohydrates, including distinguishing sources of complex carbohydrates and simple carbohydrates as well as whole and refined grains. Students will identify approaches to aid in controlling sugar intake, with a focus on portion size and frequency of intake. Programming covers the science-based research pertaining to artificial and natural sweeteners, reviews the scientific literature related to high fructose corn syrup, and examine the consequences of consuming sugary beverages. In kitchen activities identify healthy substitutes for common snacks and learn to read food labels to evaluate a food’s healthfulness.

Module 12: Heart Disease

The Heart Disease module begins by discussing cholesterol: its types, functions in the body, and sources. The programming turns to understanding the impact of saturated vs. unsaturated fats and omega-3 vs. omega-6 fatty acids on hyperlipidemia. Learners will understand the health impacts of animal sources of fats vs. plant sources of fats and explore the fat sources of highly processed foods. Sources of land animal proteins are discussed to identify which sources may be healthier, both for the consumer as well as the planet.

Module 13: Cancer Nutrition: Prevention and Diet After Diagnosis

This module focuses on the effect that diet can have, both preventatively and post-diagnosis, on cancer patients. This examines certain foods and antioxidants linked to cancer risk reduction, with a focus on phytochemicals and their common sources; also discussed is the role of obesity and alcohol consumption in certain types of cancer. Programming outlines dietary support and counseling strategies during cancer treatment, including the special needs of chemotherapy patients, and prepare antioxidant-rich recipes in the kitchen.

Module 14: Obesity & Weight Management

Module 14 covers the health and financial effects of the epidemic of obesity and examines the association between caloric intake and expenditure.  Participants learn to calculate individual caloric needs based on qualifiers such as maturity, sex, and activity level. Content includes appropriate portion sizes and covers how monitoring nutrient intake through portioning meals and controlling calorie intake can be an effective weight management strategy. Research on various diets and their impact on weight loss and maintenance is reviewed. In the kitchen participants work to define energy-dense foods vs. nutrient-dense foods and recognize the significance of energy density in weight management.

Foods Across the Lifecycle

Module 15: Nutrition and Aging

The module introduces the participants to the physiological changes, nutritional needs, risks for malnutrition, and adaptive approaches to food preparation and consumption in the older adult population. Basic screening tools for malnutrition, how to develop dietary interventions, and assist older adults and their family members about how to eat healthfully in their later years. In the kitchen meals focus on varying levels of texture modification, with careful attention on palatability and eye appeal.

Module 16: Pregnancy Nutrition

The pregnancy module explores changes in nutrition requirements during pregnancy, including BMI-based weight gain recommendations as well as changes in metabolism, caloric, and exercise needs. This includes recent research into maternal nutritional outcomes as well as which foods should be avoided in pregnancy, their sources, which micronutrients are important and their common sources, and the importance of portion sizes. Hands-on programming focuses on preparing foods high in these important nutrients while being mindful of nutrient density and portion sizes.

Module 17: Pediatric Nutrition:  A Family Approach to Healthy Children

The pediatric modules covers a family centered approach to pediatric nutrition and examine childhood obesity statistics and consequences. This examines common pediatric diets, their shortcomings, and provide guidelines for healthy alternatives, with a brief look at infant feeding. In the kitchen recipes reinforce the idea of “kid-friendly” meals and prepare different kid-friendly recipes.

Specialized Topics

Module 18: Sports Nutrition

In this module the nutritional requirements of athletes including hydration and increased protein needs based on lean body mass are reviewed. This considers the different types of athletes and consider their unique nutritional requirements, while also touching on the macronutrient content of meals before, during, and after exercise. In the kitchen students make homemade sports drinks as well as pre-event and post-event meals for optimum support.

Module 19: Myths, Fad Diets, Supplements and Controversies

This module explores nutrition-related fads, myths, and misconceptions and covers optimal conditions for weight loss and management and explore the literature on proven methods of supplementation and nutrition. In the kitchen students prepare nourishing recipes and discuss ingredient quality, while introducing sensory evaluation of food.

Module 20: Food safety & Sanitation

This is a comprehensive module that covers identification of unsafe cooking situations and cooking safety, including details about the temperature danger zone, cross contamination, and safe cooking temperatures. Programing takes a thorough look at the most common causes of food borne illness and explore the steps that can be taken to prevent food borne illnesses when it comes to storage and reheating foods in a professional kitchen.

Topics Under Construction

Module 21: Food Security

Module 22: Technology in the Kitchen

Module 23: Advanced Micronutrients

Module 24: Eating Disorders

Module 25: Nutrition for Cognitive Impairment

Live Conferences

Attendance for one year at Health meets Food: The Culinary Medicine Conference is included in the CCMS tuition.

The 2023 Health meets Food: The Culinary Medicine Conference will be held in Orlando, Florida and via Zoom from June 9 to 12.

Capstone Project

This capstone project is a culmination and application of all the skills and knowledge acquired from all modules. It cannot be started until all modules have been successfully completed.

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