Health meets Food CME at University of New Mexico

This event has been cancelled.  

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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.

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University of New Mexico

    May 2, 2020 - May 3, 2020
    9:00 am - 4:00 pm