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

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 UTSW School of Health Professions Teaching Kitchen

6011 Harry Hines Blvd
Dallas, TX 75390

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

Monday, December 9, 2019

5:00 – 8:00 pm: Irritable Bowel Syndrome, Inflammatory Bowel Disease, and Gastroesophageal Reflux Disease

Participants will investigate 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. We will also delve into literature on the FODMAP diet and recognize which foods contain high and low FODMAP content.

Monday, January 20, 2020

4:00 – 7:00 pm: 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.

Wednesday, February 19, 2020

3:00 – 6:00 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.

Offered at the University of Central Florida
Rosen College of Hospitality Management

9907 Universal Blvd.
Orlando, FL 32819

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

Saturday, October 26, 2019

1:00 pm – 4:00 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.

Saturday, October 26, 2019

5:00 pm – 8:00 pm: 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.

Sunday, October 27, 2019

9:00 am – 12:00pm: Mindfulness & 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.

Sunday, October 27, 2019

1:00 pm – 4:000pm: Bariatric Surgery

Participants will explore bariatric surgery as a treatment for obesity and review types of surgery, risks, and expected weight loss with each surgical option. Additionally, we will review pre- and post-operative expectations and investigate the vital role of nutrition intervention pre- and post-surgery.

Offered at College of Saint Elizabeth
Henderson Hall Room 138 
2 Convent Road
Morristown, NJ 07960

For registration problems or questions, please contact: Kerri Dotson at kdotson@tulane.edu
For questions regarding the event or event details, please contact Kathleen Carozza at kcarozza@cse.edu

November 9, 2019

9:00 am – 12:00 pm: Introduction to Culinary Medicine

This module presents an outline of both the Mediterranean and DASH diets, and examines recent sources and studies analyzing the effectiveness of both in terms of treating diet-related illnesses. This module also briefly reviews methods of communicating these principles to patients from a food-first approach. An introduction to basic kitchen safety and knife handling skills is also included.

November 9, 2019

1:00 pm – 4:00 pm: Hypertension and Nutrition: Reduced Sodium Diets and Flavor Building

This module examines the physiological effects of high-sodium diets and their prevalence in American culture. An in-depth overview of the DASH diet is provided including studies examining its efficacy in reducing the need for medication in hypertensive subjects. In the kitchen, participants explore the purpose of salt and flavor building and flavor balancing principles. These principles are put into practice while making reduced-sodium dinner options.

November 10, 2019

9:00 am – 12:00 pm: Celiac Disease

This module provides a detailed overview of Celiac disease including diagnosis and treatment. The course includes a review of evidence regarding non-Celiac gluten sensitivity. Key points behind the pathophysiology and clinical workup for Celiac disease as well as the co-morbidities associated with Celiac disease are reviewed. Participants learn to recognize the psychosocial aspects, barriers to compliance, and key nutritional hurdles of gluten sensitivity to help patients navigate the required diet while preparing a high fiber, gluten free meal.

November 10, 2019

1:00 pm – 4:00 pm: Food and Neurocognition

In this module, participants review the evidence on effects of glucose dysregulation on brain function and the impact of modern diets on the increasing rate of dementia. This module will help participants understand the effect of diet on disorders such as ADHD and review neuroprotective foods in contrast to the negative impact of the Standard American Diet on neurocognition. Participants will learn dietary interventions that can impact and promote improved cognitive function.

Recommended Accommodations:

The Madison Hotel www.themadisonhotel.com/
The Archer archerhotel.com/florham-park
The Wyndham www.wyndhamhotels.com/wyndham/florham-park-new-jersey/wyndham-hamilton-park/overview?CID=LC:HR::GGL:RIO:National:47639&iata=00093796
Directions to Henderson Hall

Please visit www.cse.edu/about-cse/maps-and-directions for directions to the campus. Please park in the Saint Joseph lot behind Saint Joseph Hall, across the street from Henderson Hall. Enter through the left entrance (nearest the two green water towers) as you face the front of the building. The Foods Lab is in Room 138 and is the second door to the left as you enter the building.

If you enter the building through the right entrance, lower opposite end, you will be on the ground floor. You will need to either take the stairs or the elevator (to the right off the ground floor lobby) to the first floor. Walk to the opposite end of the building to the first floor lobby and turn right and The Foods Lab will be on your left.)