There are three components to the curriculum designed to prepare participants for the certification exam.
60 Credit Hours of Programming
1. 12 Hours
Complete 4 hands-on modules. Each of these provides three hours credit hours and can be completed from a selection of the modules below at an approved CCMS Teaching Kitchen (topics listed below under Online and Hands-on Modules Available).
2. 48 hours
The remaining 48 hours can be from combined activities either:
A. Online modules (topics listed below under Online and Hands-on Modules Available)
B. On-demand Webcasts.
C. Activities at CCMS Approved Conferences.
3. Two Required Readings
Complete two required readings and their associated quizzes (no CME credit provided for these activities).
A. Online and Hands-on Modules Available
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.
Module Nine: Sports Nutrition
In this module, the dietetic requirements of athletes are explored, including hydration and increased protein needs based on lean body mass. Different types of athletes and their nutritional requirements are considered. Also discussed is macronutrient content of meals before, during, and after exercise. In the kitchen, pre- and post-event meals are prepared with homemade sports drinks.
Module Ten: 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. We will examine 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. Both dietary support and counseling strategies during cancer treatment are outlined; in the kitchen, plant-based, antioxidant-rich recipes are prepared.
Module Eleven: Pregnancy and Nutrition
This module explores the proper guidelines for changes in diet during pregnancy, including BMI-based weight gain recommendations, and changes in metabolism, caloric, and exercise needs, and includes recent research into maternal nutritional outcomes. Also outlined are foods to be avoided and their sources, micronutrient needs and their common sources, and the importance of portion sizes. In the kitchen, foods high in these important nutrients are prepared, with thought also given to nutrient density and portion sizes.
Module Twelve: Diabetes and Pregnancy
In this module, diabetes during pregnancy is explored, especially in regards to differentiating between DM as a pre-existing condition and gestational-type diabetes; risks to both mother and child are discussed, and low-glycemic regimens pre-, intra-, and post-partum are outlined. Focus is placed on identifying and choosing slow-digesting, high-fiber carbohydrates while avoiding highly-processed sweeteners. In the kitchen, satiating recipes are prepared with reduced sugar content.
Module Thirteen: Celiac Disease
Detailed overview of Celiac Disease including diagnosis and treatment. The course includes a review of the evidence about non-Celiac gluten sensitivity. Review of the key points behind the pathophysiology and clinical workup for celiac disease as well as the co-morbidities associated with celiac disease. Recognize the psychosocial aspects of gluten sensitivity.
Module Fourteen: Food Allergy
Review the major food allergens with a focus on the four most prevalent including egg, legume, shellfish and tree nut. Additionally, milk allergy is very common in young children and may not be outgrown as frequently as previously thought. As such, the role of hidden allergens is key and providers need to be able to discuss food allergy with patients including the ability to instruct them properly on food sources, hidden allergens and ingredient substitutions.
Module Fifteen: Food and Neurocognition
Detailed overview of the evidence showing that glucose dysregulation causes impaired brain functioning. Review how modern diets contribute to increasing rates of dementia. Understand the role of diet in ADHD. Review foods shown to be neuroprotective and likely to promote optimal brain functioning. Be able to discuss the negative impact of the standard American diet on neurocognition and the role healthcare practitioners can have in promoting improved cognitive functioning through dietary interventions.
Module Sixteen: Anti-Inflammatory Diet
Understand the relationship between foods, advanced glycation end products, and free radicals. Review of the evidence about the role of diet in heart disease, stroke, COPD, cancer, Alzheimer’s, diabetes, and kidney failure as well as the inflammatory pathways and where food fits in it. Presentation of evidence showing a relationship between advanced glycation end products, free radicals, and degenerative disorders.
Module Seventeen: IBS/IBD/GERD
Understand the prevalence of inflammatory bowel disease, irritable bowel syndrome and gastroesophageal reflux disease in the US as well as symptoms and how to differentiate between these diseases of the digestive tract. Review of FODMAP and recognize which foods contain high FODMAP content and which foods contain a low FODMAP content.
Module Eighteen: Congestive Heart Failure:
Understand the incidence, prevalence, risk factors, pathophysiology, mortality and clinical workup for CHF. Review the relationship between obesity and CHF. Learn the impact health care practitioners can have on controlling and managing symptoms through diet intervention. Distinguish salt and fluid restriction for patients in various stages of heart failure and explain strategies to reduce salt intake. Identify the role and sources of micronutrients, fats and whole grains for patients at various stages of heart failure.
Module Nineteen: HIV/AIDS Nutrition
Review the stages of HIV infection and corresponding symptoms specifically in the context of diet and nutrition. Review the medical interventions that can be taken to treat patients with HIV and identify the role healthcare professionals can have in controlling symptoms of HIV through diet. Learn the factors which contribute to the nutritional challenges for patients with HIV.
Module Twenty: The Geriatric Diet
The Geriatric Nutrition IDS is designed to introduce medical students to elderly patients’ physiological changes, nutritional needs, risks for malnutrition, and adaptive approaches to food preparation and consumption. Medical students will learn about how to screen for malnutrition, develop dietary interventions, and counsel elderly patients and their family members about how to eat healthfully in their later years.
Module Twenty-One: Mindfulness and Motivational Interviewing
An in-depth look at the techniques and usefulness of mindfulness and motivational interviewing on lifestyle, diet and health for our patients. Explores the principles of mindfulness affected development of therapeutic approaches through basic principles and practices such as the OARS method.
Module Twenty-Two: Eating Disorders
Participants learn to distinguish between eating disorders including anorexia and bulimia syndromes as well as understand binge eating disorders. Information is presented on other eating disorders including rumination and pica as well as strategies for treating eating disorders through medication, psychotherapy and culinary interventions.
Module Twenty-Three: Myths, Fad Diets, Supplements and Controversies
Nutrition-related fads, myths and misconceptions are explored in this module. Optimal conditions for weight loss and management are explored, with literature on proven methods of supplementation and nutrition provided. In the kitchen, preparation of nourishing recipes and ingredient quality are explored, and sensory evaluation of food is introduced.
Module Twenty-Four: Polycystic Ovary Syndrome
Learners will demonstrate understanding of pathophysiology, signs and symptoms, and diagnostic criteria of PCOS. The module details the the role of weight loss in PCOS particularly as it relates to insulin resistance. Culinary objectives include the roles of complex carbohydrates and fiber in PCOS management.
Module Twenty-Five: Bariatric Diet
Understand bariatric surgery as a treatment for obesity. The module reviews types, risks, and expected weight loss of surgical options as well as pre- and post- operative expectations. Learners will understand the role of nutrition pre- and post- surgery.
Module Twenty-Six: Food Safety and Sanitation
A comprehensive module that covers identification of unsafe cooking situations and cooking safety including details about the temperature danger zone, cross contamination, and cooking temperatures.
A thorough look at the most common causes of food borne illness and steps that can be taken to prevent food borne illnesses when it comes to storage and reheating foods.
Module Twenty-Seven: Billing and Coding for Lifestyle Medicine
Develop an understanding of how lifestyle counseling and preventative care can be better incorporated in your practice through Z-codes and specific CPT and HCPCS codes for nutrition counseling. A thorough overview of the essential components of obesity counseling and develop your own approach based on the USPSTF 5-A Approachin scheduled visits recommended by CMS guidelines.
Module Twenty-Eight: PKU Nutrition
Review the current guidelines in management of PKU and develop an increased understanding of dietary modifications in PKU. Lean the optimal treatment range for plasma PHE and vibe able to describe how a patient with classical PKU and one with a milder mutation vary in treatment needs. This module also reviews current therapies such as long-chain polyunsaturated fatty acids and large neutral amino acids as well as the medical necessity for medical food supplements (metabolic formula) in patient care
Module Twenty-Nine: Enteral and Parenteral Nutrition
Understand the research based findings of the impact of enteral and parenteral nutrition on patients. Develop an increased understanding of enteral and parenteral nutrition through an understanding of the advantages and disadvantages of enteral and parenteral nutrition
B. Live Conferences
Attendance for one year at Health meets Food: The Culinary Medicine Conference is included in the CCMS tuition.
The 2021 Health meets Food: The Culinary Medicine Conference will be held in via Zoom from June 4 to 6.
The conference offers the availability to complete up to three hands-on modules for 9 hours credit along with up to 13 additional hours of credit toward certification.
3. Required Readings
Must complete 2 readings. Readings do not offer CE credit.
Essentials of Nutrition for Chefs – 3nd edition – Catharine Powers, MS, RD, LD, Mary Abbott Hess, LHD, MS, RD, LDN, FADA
The Professional Chef Hardcover – 9th Edition – The Culinary Institute of America
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