Archives: Events

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, March 26, 2020

4:00 – 7:00 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, March 27, 2020

9:00 – noon: Food Allergies

Review the major food allergens with a focus on the four most prevalent including egg, legume, shellfish and tree nut. Additionally, milk allergy is very common in young children and may not be outgrown as frequently as previously thought. As such, the role of hidden allergens is key and providers need to be able to discuss food allergy with patients including the ability to instruct them properly on food sources, hidden allergens and ingredient substitutions.

1:00 – 4:00 pm: Sodium, Hypertension & Renal Disease

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 examine the purpose of salt and flavor building and flavor balancing principles. These principles are put into practice while making reduced-sodium dinner options.

Saturday, March 28, 2020

9:00 – noon: The Pediatric Diet: A Family Approach to Healthy Children

In this lesson, pediatric nutrition is discussed, and childhood obesity statistics and consequences are examined. Common pediatric diets and their shortcomings are observed, and guidelines for healthy alternatives are provided. Infant feeding is also briefly discussed. In the kitchen, kid-friendly meals are discussed and prepared.

1:00 – 4:00: Myth, Fad Diets, Supplements & Controversies

Nutrition-related fads, myths, and misconceptions are explored in this module. Optimal conditions for weight loss and management are examined, with literature on proven methods of supplementation and nutrition provided. In the kitchen, preparation of nourishing recipes and ingredient quality are emphasized, and sensory evaluation of food is introduced.

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@gwu.edu

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 George Mason University
Peterson Family Health Sciences Hall
4400 University Drive
Fairfax, Virginia 22030

For registration problems, questions, or for more event information, please contact Cecilia Hatfield at cecilia@healthmeetsfood.com

Saturday, March 7, 2020

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.

1:00 – 4:00 pm: Weight, Obesity & 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.

Sunday, March 8, 2020

9:00 – Noon: Carbohydrates and Diabetes Mellitus

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.

1:00 – 4:00 pm: Bariatric Diet

Understand bariatric surgery as a treatment for obesity. The module reviews types, risks, and expected weight loss of surgical options as well as pre- and post-operative expectations. Learners will understand the role of nutrition pre- and post-surgery.

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

For registration problems, questions, or for more event information, please contact Cecilia Hatfield at cecilia@healthmeetsfood.com

Thursday, March 26, 2020

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, March 27, 2020

9:00 – Noon: Food Allergy

Review the major food allergens with a focus on the four most prevalent including egg, legume, shellfish and tree nut.  Additionally, milk allergy is very common in young children and may not be outgrown as frequently as previously thought. As such, the role of hidden allergens is key and providers need to be able to discuss food allergy with patients including the ability to instruct them properly on food sources, hidden allergens and ingredient substitutions.

1:00 – 4:00 pm: Sodium Reduction, Hypertension, Renal Disease

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.

Saturday, March 28, 2020

9:00 – Noon: Module 8b – Pediatrics

In this lesson, pediatric nutrition is discussed, and childhood obesity statistics and consequences are examined. Common pediatric diets and their shortcomings are observed, and guidelines for healthy alternatives are provided. Infant feeding is also briefly discussed.  In the kitchen, kid-friendly meals are discussed and prepared.

1:00 – 4:00 pm: Myths, Fad Diets, Supplements and Controversies

Nutrition-related fads, myths and misconceptions are explored in this module. Optimal conditions for weight loss and management are explored, with literature on proven methods of supplementation and nutrition provided. In the kitchen, preparation of nourishing recipes and ingredient quality are explored, and sensory evaluation of food is introduced.

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@gwu.edu

Friday, April 10, 2020

2:00 – 5:00 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.

Offered at University of New Mexico

For registration problems, questions, or more event information, please contact Cecilia Hatfield at cecilia@healthmeetsfood.com

Saturday, May 2, 2020

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.

1:00 – 4:00 pm: Fats

This module 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 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.

Sunday, May 3, 2020

9:00 – noon: Carbohydrates and Diabetes Mellitus

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.

1:00 – 4:00 pm: Congestive Heart Failure

Understand the incidence, prevalence, risk factors, pathophysiology, mortality and clinical workup for CHF.  Review the relationship between obesity and CHF.  Learn the impact health care practitioners can have on controlling and managing symptoms through diet intervention. Distinguish salt and fluid restriction for patients in various stages of heart failure and explain strategies to reduce salt intake. Identify the role and sources of micronutrients, fats, and whole grains for patients at various stages of heart failure.