Offered at FedEx Nutrition Hub @ Church Health 1350 Concourse Avenue Memphis, TN 38104
For registration problems or questions, please contact Leah Sarris at lsarris@tulane.edu
For questions regarding the event or event details, please contact Kimberly Boone at boonek@churchhealth.org
January 11, 2019
1:30 – 4:30 pm: 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.
January 18, 2019
1:30 – 4:30 pm: 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.
February 8, 2019
1:30 – 4:30 pm: 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.
February 22, 2019
1:30 – 4:30 pm: 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.
March 15, 2019
1:30 – 4:30 pm: Diet and Inflammation
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.
March 29, 2019
1:30 – 4:30 pm: Diet and Inflammation
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.
April 12, 2019
1:30 – 4:30 pm: 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.
April 26, 2019
1:30 – 4:30 pm: 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.
May 24, 2019
1:30 – 4:30 pm: 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.
May 31, 2019
1:30 – 4:30 pm: 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
Church Health CME July 13, 2018 - December 14, 2019 9:00 am - 6:00 pm
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 Leah Sarris at lsarris@tulane.edu
Friday, January 18, 2019
9:00 – noon: 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.
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. Diet and health implications of eating disorders will also be explored.
Saturday, January 19, 2019
9:00 – noon: 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.
1:00 – 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, 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.
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.
300 North Broad Street, New Orleans, Louisiana, 70119, United States
Description:
The Goldring Center for Culinary Medicine 300 North Broad Street New Orleans, LA 70119 The Goldring Center for Culinary Medicine at Tulane University is the more…
We will continue our yearly Celebrity Chef Dinner series for 2018 – 2019, featuring regional chefs cooking at the Goldring Center for Culinary Medicine on North Broad. Join us for a multi-course meal with wine pairings designed specifically for this special series and cooked by four of the finest and most innovative chefs in New Orleans today.
These dinners directly support the free community cooking/nutrition classes that take place at our center and are tax deductible! Join for select dinners, or purchase season tickets to enjoy them all at a discount. All dinners take place at 6:30 pm on Saturdays at 300 N. Broad Street, New Orleans, LA 70119. (Please note we are in the same building as Whole Foods – simply walk in the main lobby and we are straight ahead). Purchase early, as seats are limited!
January 26th, 2019 at 6:30 PM
Chef Martha Wiggins, formerly of Sylvain
Martha Wiggins was born and raised in Washington, D.C., where she found her passion for cooking and restaurant work at age 15, inspired by her first job making and serving lunch and breakfast fare at a favorite local deli, Pumpernickels. At age 20, she moved to New Bedford, Massachusetts, and attended a culinary arts program while also advancing her culinary experience in local fine-dining establishments.
In 2010, Wiggins relocated to New Orleans and joined the opening staff of Sylvain as the sous chef to chef Alex Harrell, who helped her develop her creative skills. In October 2014, Wiggins took over as executive chef at Sylvain. Since that time, she has been recognized as a Times-Picayune Chef to Watch (2015), a Gambit Emerging Chef (2015), and was included in Zagat’s 30 under 30 New Orleans list in 2016. She has twice been a semi-finalist for James Beard awards, including “Best Chef South” in 2018. In 2015, her holiday appetizers graced the cover of Food & Wine’s December issue. Most recently, she appeared on the July/August cover of Louisiana Living, in which she was featured in an article on women chefs in Louisiana’s top restaurants.
In March 2018, Wiggins stepped down as Sylvain’s executive chef in order to travel, spend time with family, try new things (various fishing expeditions and a butchering apprenticeship are recent adventures), and be reinspired. She hopes to remain in New Orleans and give back to the community that has so warmly embraced her, and eventually find a new restaurant home where she can grow and evolve.
April 6th, 2019 at 6:30 PM
Chef Jeff Mattia of Royal Sonesta
Executive Chef Jeff Mattia brings a farm-to-table approach to Royal Sonesta New Orleans’ catering operations, as well as its food-and-beverage outlets. He has a passion for local farms and sustainable farming, working with growers like Covey Rise, Chappapeela, Two Run and Southern City Greens. “Our local farmers represent one of the biggest assets for the city’s restaurant industry,” Mattia says. “Fresh, local ingredients are essential to good cooking, and they have a major role in every aspect of the hotel’s food service.”
Chef’s philosophy effortlessly matches Sonesta’s “Food Is Art” catering philosophy which embraces using the freshest of ingredients from local sources, allowing us to create new seasonal menus offering a unique culinary experience for each event. As Executive Chef, Mattia personally oversees the menu for every function and will customize any menus to the group’s exact specifications.
November 7, 2018 - November 7, 2019 8:00 am - 5:00 pm
300 North Broad Street, New Orleans, Louisiana, 70119, United States
Description:
The Goldring Center for Culinary Medicine 300 North Broad Street New Orleans, LA 70119 The Goldring Center for Culinary Medicine at Tulane University is the more…
