Health 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

 

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.

January 10, 2020

1:30 – 4:30 pm: Sodium, Potassium & Hypertension

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.

January 24, 2020

1:30 – 4:30 pm: Sodium, Potassium & Hypertension

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.

February 14, 2020

1:30 – 4:30 pm: Myths, Fad Diets and 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.

February 21, 2020

1:30 – 4:30 pm: Myths, Fad Diets and 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.

March 13, 2020

1:30 – 4:30 pm: Eating Disorders

Participants learn to distinguish between eating disorders including anorexia and bulimia syndromes as well as understand binge eating disorders.  Information is presented on other eating disorders including rumination and pica as well as strategies for treating eating disorders through medication, psychotherapy, and culinary interventions.

March 27, 2020

1:30 – 4:30 pm: Eating Disorders

Participants learn to distinguish between eating disorders including anorexia and bulimia syndromes as well as understand binge eating disorders.  Information is presented on other eating disorders including rumination and pica as well as strategies for treating eating disorders through medication, psychotherapy, and culinary interventions.

Details Price Qty
Introduction to Culinary Medicine: September 13, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)   Expired
Introduction to Culinary Medicine: September 20, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)   Expired
Weight Management and Portion Control: October 4, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)   Expired
Weight Management and Portion Control: October 11, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)   Expired
Fats: November 8, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)   Expired
Fats: November 22, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)   Expired
Protein: December 13, 2019 - 1:30 - 4:30 pmshow details + $200.00 (USD)   Expired
Free Admissionshow details + $0.00 (USD)   Expired
  • Church Health CME
    July 13, 2018 - December 14, 2019
    4:00 am - 12:00 pm

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