Certification in Culinary Medicine
Health meets Food is leading the Culinary Medicine movement, with thousands of medical students, nursing students, residents, and healthcare and foodservice professionals trained every year. Two factors aligned to inspire the creation Health meets Food: epidemic rates of diabetes and obesity in the United States, and simultaneous medical breakthroughs in the science of nutrition.
Obesity is linked to more than 20 major diseases and its incidence in the U.S. has trebled over the past three decades. Studies show that one in three adults suffers from some form of heart disease, and that more than 80 million Americans have Type 2 diabetes or are pre-diabetic. Moreover, obese children, compared with healthy-weight children, are more than twice as likely to die before the age of 55.
Research also confirms that people living in communities without nutritious food or healthy eating programs are more likely to be overweight and at risk for obesity-related illnesses.
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
The Certified Culinary Medicine Professional (CCMP) Program
Chefs and foodservice professionals are perfectly positioned to play a central role in changing the way Americans eat. However, many chefs and foodservice professionals feel their nutrition education and ability to communicate practical, effective guidance to consumers as well as their skill to produce food that is healthy and delicious is lacking. The Certified Culinary Medicine Professional (CCMP) program provides foodservice professional at any level with a unique combination of nutritional knowledge and improved healthy culinary skills so that they can effectively incorporate healthy options into menus to help consumers.
Featuring a hybrid 45-credit curriculum comprised of online education, live conference learning, and hands-on teaching kitchen modules, the CCMP program is designed for those passionate about integrating science-based nutrition research into their culinary skillset and will equip candidates with the nutritional knowledge and culinary skills to optimize health.
Through certification, foodservice professionals will enhance their knowledge, confidence, and skills by learning how to:
- Evaluate and apply the most rigorous current research to menu and recipe development.
- Enhance the quality of meals prepared.
- Improve the diet quality especially targeting diet-related chronic diseases