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 firstname.lastname@example.org
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.
Venue Phone: (504) 988-9108
Venue Website: goldringcenter.tulane.eduAddress:
The Goldring Center for Culinary Medicine
300 North Broad Street, Ste 102
New Orleans, LA
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
September 7, 2018 - March 31, 2020
4:00 am - 10:15 am