At the Goldring Center for Culinary Medicine, we offer continuing medical education classes with the objective of providing practicing physicians with the knowledge base that they were not able to get in medical school about diet, lifestyle, nutrition and how they relate to disease. Modules are taught from the food-first perspective with an eye toward the practical aspects of what patients face day-to-day when trying to make substantive change in their lives.
Each module is certified for 3 to 4 hours AMA CME credit and focuses on translating the basic science into practical clinical skills in a way that helps physicians change the dialogue with patients about food and health.
Modules are offered at various times throughout the year and are usually grouped in a way that allows a broad range of physicians to participate.
This activity is approved for AMA PRA Category 1 Credit™
Below is a list of modules currently being offered:
Module One: Disease Implications of Diet: An 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: Hypertension and Nutrition: Low Sodium Diets and Flavor Building
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 Three: Lipids in Disease: The Impact of Dietary Fats on Health
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: Diabetes Mellitus: Carbohydrates and Nutrition
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 Five: Vegetarian Diets and Alternative Proteins
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: 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 Seven: 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 Eight: 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 Nine: 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 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.