The Health meets Food team offers Culinary Medicine continuing medical education classes for medical professionals in Washington, DC as well as with partners across the United States, with locations varying by date. Each class costs $200.00 and CE credits are available for Physicians, Physician Assistants, Registered Dietitians, Pharmacists, Nurse Practitioners, Nurses, and Certified Diabetes Educators.
All classes receive applicable credits toward the Certified Culinary Medicine Specialist (CCMS) program.
Health meets Food CME Online Programming
Offered online using Zoom:
The Health meets Food team will be offering online hands-on Culinary Medicine programming beginning May 2, 2020. Participants will use Zoom to gather, collaborate, cook together and discuss case studies. Each module will follow the workflow of in-person programming and will take about 3 1/2 hours to complete.
For registration problems, questions, or for more event information, please contact Cecilia Hatfield at [email protected]
Health meets Food: The Culinary Medicine Conference 2021
June 4 – June 6, 2021 | Virtual Event
Register at this link >>> Health meets Food Conference
The Conference Details
The Culinary Medicine Specialist Board is pleased to announce the 7th annual Health meets Food: The Culinary Medicine Conference.
The conference will take place June 4 through June 6, 2021, online using a virtual conference platform that will allow for the full conference experience including lectures, expert panels, culinary skills-building programming and small group interactions with your colleagues.
Health meets Food is dedicated to teaching medical professionals and the communities they serve about the important connection between good health and healthy eating.
In addition to the exciting Keynote Speaker, Dr. Mari0n Nestle, the conference will offer a combination of hands-on cooking modules focused on helping transform the clinical experience, culinary skills-building sessions, evidence-based presentations and panel discussions.
The overarching theme of this year’s conference is culture change — how do we help change attitudes about food and health amongst our patients, colleagues and policy makers.