Health meets Food CME at Goldring Center for Culinary Medicine

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.

Details Price Qty
Introduction to Culinary Medicine: Thursday, March 26, 2020, 5:00 - 8:00 pmshow details + $200.00 (USD)  
Food Allergy: March 27, 2020, 9:00 - noonshow details + $200.00 (USD)  
Sodium Reduction, Hypertension, Renal Disease: Friday, March 27, 2020, 1:00 - 4:00 pmshow details + $200.00 (USD)  
Module 8b - Pediatrics: Saturday, March 28, 2020 9:00 - noonshow details + $200.00 (USD)  
Myths, Fad Diets, Supplements and Controversies: Saturday, March 28, 2020, 1:00 - 4:00 pmshow details + $200.00 (USD)  

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, Ste 102
New Orleans, LA
70119

The Goldring Center for Culinary Medicine at Tulane University is the first dedicated teaching kitchen to be implemented at a medical school.

The center provides hands-on training for medical students through culinary medicine classes in the form of electives and seminars as well as continuing education for the healthcare and foodservice industries.

Located inside the Refresh Shopping Center, the Center is a short drive or streetcar ride from the conference hotel.

  • GCCM CME
    March 26, 2020 - March 28, 2020
    4:00 pm - 6:00 pm