Health Meets Food CME at GCCM – New Orleans, LA

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 Leah Sarris lsarris@tulane.edu

 

 

 

Friday, November 2, 2018

9:00 – noon:  Food Allergies and Intolerances

This lesson focuses on techniques to diagnose, treat, and cook for food allergies or intolerances. This class will explore the roles of local and organic foods, common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. Hidden and little-known sources of allergens are discussed, and in the kitchen, lactose- and gluten-free recipes are prepared.

1:00 – 4:00 pm: Diet & Inflammation

Understand the relationship between foods, advanced glycation end products, and free radicals. Review of the evidence about the role of diet in heart disease, stroke, COPD, cancer, Alzheimer’s, diabetes, and kidney failure as well as the inflammatory pathways and where food fits in it. Presentation of evidence showing a relationship between advanced glycation end products, free radicals, and degenerative disorders.

Saturday, November 3, 2018

9:00 – noon: Irritable Bowel Syndrome, Inflammatory Bowel Disease and Gastroesophageal Reflux Disease

Participants will investigate the prevalence of inflammatory bowel disease, irritable bowel syndrome and gastroesophageal reflux disease in the US as well as symptoms and how to differentiate between these diseases of the digestive tract. We will also delve into literature on the FODMAP diet and recognize which foods contain high and low FODMAP content.

1:00 – 4:00 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, January 18, 2019

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: Protein, Amino Acids, Vegetarian Diets, and Eating Disorders

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. Diet and health implications of eating disorders will also be explored.

Saturday, January 19, 2019

9:00 – noon: Lipids in Disease: The Impact of Dietary Fats on Health

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.

1:00 – 4:00 pm: Hypertension and Nutrition: Reduced Sodium Diets and Flavor Building

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.

Thursday, April 4, 2019

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, April 5, 2019

9:00 – noon: Systematic Approaches to Obesity

Obesity is a multifactorial disease process. In this module, we will explore the systematic approaches to understanding and managing obesity, from recognizing patient’s barriers to implementing healthy lifestyles to the experience of the patient at the doctor’s office. We will examine multiple approaches to combating obesity centering around culinary medicine, including exercise, diabetes prevention programs, pharmaceuticals and cognitive behavioral therapy.

1:00 – 4:00 pm: Diabetes Mellitus: Carbohydrates and Nutrition

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.

Saturday, April 6, 2019

9:00 – noon: Culinary Medicine and the Geriatric Diet

The Geriatric Nutrition module is designed to introduce the learner to elderly patients’ physiological changes, nutritional needs, risks for malnutrition, and adaptive approaches to food preparation and consumption. We will investigate screening for malnutrition, developing dietary interventions, and counseling elderly patients and their family members about how to eat healthfully in their later years.

**Please join us for a special fundraising dinner on the evening of April 6th. Information and tickets can be found here: Celebrity Chef Dinner Series Tickets & Information

Details Price Qty
Myths, Fad Diets, Supplements and Controversies: September 7, 2018 - 9:00 - noonshow details + $200.00 (USD)   Expired
Weight Management and Portion Control: September 7, 2018 - 1:00 - 4:00 pmshow details + $200.00 (USD)   Expired
Mindfulness and Motivational Interviewing: September 8, 2018 - 9:00 - noonshow details + $200.00 (USD)   Expired
Bariatric Surgery: September 8, 2018 - 1:00 - 4:00 pmshow details + $200.00 (USD)   Expired
Food Allergies and Intolerances: November 2, 2018 - 9:00 - noonshow details + $200.00 (USD)   Expired
Diet and Inflammation: November 2, 2018 - 1:00 - 4:00 pmshow details + $200.00 (USD)   Expired
IBS, IBD & GERD: November 3, 2018 - 9:00 - noonshow details + $200.00 (USD)   Expired
Introduction to Culinary Medicine: November 3, 2018 - 1:00 - 4:00show details + $200.00 (USD)   Expired
Introduction to Culinary Medicine: January 18, 2019 - 9:00 - noonshow details + $200.00 (USD)  
Protein & Vegetarian Diets: January 18, 2019 - 1:00 - 4:00show details + $200.00 (USD)  
Lipids in Disease: January 19, 2019 - 9:00 - noonshow details + $200.00 (USD)  
Sodium and Flavor Building: January 19, 2019 - 1:00 - 4:00show details + $200.00 (USD)  
Introduction to Culinary Medicine: April 4, 2019 - 5:00 - 8:00 pmshow details + $200.00 (USD)  
Systematic Approaches to Obesity: April 5, 2019 - 9:00 - noonshow details + $200.00 (USD)  
Diabetes and Carbohydrates: April 5, 2019 - 1:00 - 4:00show details + $200.00 (USD)  
Geriatric Diet: April 6, 2019 - 9:00 - noonshow details + $200.00 (USD)  

  • GCCM CME
    September 7, 2018 - November 3, 2020
    9:00 am - 4:00 pm

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
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.

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