ActiveHealth Meets Food CME at Church Health Center – Memphis, TN

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.

  • Church Health CME
    July 13, 2018 - December 14, 2019
    9:00 am - 6:00 pm
Details Price Qty
Introduction to Culinary Medicine: July 12, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)   Expired
Introduction to Culinary Medicine: July 26, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)  
Introduction to Culinary Medicine: August 16, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)  
Introduction to Culinary Medicine: August 30, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)  
Introduction to Culinary Medicine: September 13, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)  
Introduction to Culinary Medicine: September 20, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)  
Weight Management and Portion Control: October 4, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)  
Weight Management and Portion Control: October 11, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)  
Fats: November 8, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)  
Fats: November 22, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)  
Protein: December 13, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)  

Venue:  

Address:
1350 Concourse Ave., Memphis, Tennessee, 38104, United States

ActiveHealth Meets Food CME at GCCM – New Orleans, LA

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

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

  • GCCM CME
    September 7, 2018 - November 3, 2020
    9:00 am - 4:00 pm
Details Price Qty
Introduction to Culinary Medicine: April 4, 2019 - 5:00 - 8:00 pmshow details + $200.00 (USD)   Expired
Systematic Approaches to Obesity: April 5, 2019 - 9:00 - noonshow details + $200.00 (USD)   Expired
Diabetes and Carbohydrates: April 5, 2019 - 1:00 - 4:00show details + $200.00 (USD)   Expired
Geriatric Diet: April 6, 2019 - 9:00 - noonshow details + $200.00 (USD)   Expired

Venue:  

Venue Phone: (504) 988-9108

Venue Website:

Address:
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

ActiveCelebrity Chef Dinner Series: 2018 – 2019

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

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

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
Details Price Qty
Celebrity Chef Dinner Series: Full Seriesshow details + $350.00 (USD)   Expired
Celebrity Chef Dinner Series: Camille Boudreauxshow details + $200.00 (USD)   Expired
Celebrity Chef Dinner Series: Michael Wilsonshow details + $200.00 (USD)   Expired
Celebrity Chef Dinner Series: Martha Wigginsshow details + $200.00 (USD)   Expired
Celebrity Chef Dinner Series: Jeff Mattiashow details + $200.00 (USD)   Expired

Venue:  

Venue Phone: (504) 988-9108

Venue Website:

Address:
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