Archives: Events

Offered at FedEx Nutrition Hub @ Church Health
1350 Concourse Avenue
Memphis, TN 38104

For registration problems or questions, please contact: Kerri Dotson at kdotson@tulane.edu

For questions regarding the event or event details, please contact Kimberly Boone at boonek@churchhealth.org

July 12, 2019

1:30 – 4:30 pm: 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.

July 26, 2019

1:30 – 4:30 pm: 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.

August 16, 2019

1:30 – 4:30 pm: 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.

August 30, 2019

1:30 – 4:30 pm: 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.

September 13, 2019

1:30 – 4:30 pm: 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.

September 20, 2019

1:30 – 4:30 pm: 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.

October 4, 2019

1:30 – 4:30 pm: Weight Management and 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.

October 11, 2019

1:30 – 4:30 pm: Weight Management and 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.

November 8, 2019

1:30 – 4:30 pm: 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.

November 22, 2019

1:30 – 4:30 pm: 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.

December 13, 2019

1:30 – 4:30 pm: Protein

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 complementary proteins.

Offered at the Goldring Center for Culinary Medicine
300 N. Broad St, Suite 102
New Orleans, LA 70119

For registration problems or questions or event information, please contact Kerri Dotson at kdotson@tulane.edu

Thursday, April 4, 2019

5:00 – 8:00 pm: 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.

Friday, April 5, 2019

9:00 – noon: Systematic Approaches to Obesity

Obesity is a multifactorial disease process. In this module, we will explore the systematic approaches to understanding and managing obesity, from recognizing patient’s barriers to implementing healthy lifestyles to the experience of the patient at the doctor’s office. We will examine multiple approaches to combating obesity centering around culinary medicine, including exercise, diabetes prevention programs, pharmaceuticals and cognitive behavioral therapy.

1:00 – 4:00 pm: 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.

Saturday, April 6, 2019

9:00 – noon: Culinary Medicine and the Geriatric Diet

The Geriatric Nutrition module is designed to introduce the learner to elderly patients’ physiological changes, nutritional needs, risks for malnutrition, and adaptive approaches to food preparation and consumption. We will investigate screening for malnutrition, developing dietary interventions, and counseling elderly patients and their family members about how to eat healthfully in their later years.

**Please join us for a special fundraising dinner on the evening of April 6th. Information and tickets can be found here: Celebrity Chef Dinner Series Tickets & Information