This event has been cancelled due to COVID-19. It will be rescheduled for a later date.
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.
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.
The Health meets Food team will be offering online hands-on Culinary Medicine programming beginning May 4, 2020. Participants will use Zoom to gather, collaborate, cook together and discuss case studies. Each module will follow the workflow of in-person programming and will take about 3 1/2 hours to complete.
For registration problems, questions, or for more event information, please contact Cecilia Hatfield at cecilia@healthmeetsfood.com
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, June 22, 2020
4:00 – 7:00 pm: Carbohydrates and Diabetes Mellitus
This module focuses on the physiological impact of digesting different types of carbohydrates and assesses the role of certain carbohydrates in promoting satiety, regulating blood glucose and sustaining energy, with a further look into whole grains. In the kitchen we focus on strategies for reducing sugar consumption, especially in snacking, and discuss guidelines for healthier snacking and desserts.