Culinary Medicine Products and Programming

Food Security - Food Banks and Medically Tailored Meals: The module provides definitions of food security in vulnerable populations as well as the link between food security and chronic long-term disease risk.  Students review current research on the impact of food banks, the built environment and medically tailored meals.

Module 14 Obesity & Weight Management This module covers the health and financial effects of the epidemic of obesity and examines the association between caloric intake and expenditure. Participants learn to calculate individual caloric needs based on qualifiers such as maturity, sex, and activity level. Content includes appropriate portion sizes and covers how monitoring nutrient intake through portioning meals and controlling calorie intake can be an effective weight management strategy. Research on various diets and their impact on weight loss and maintenance is reviewed. In the kitchen participants work to define energy-dense foods vs. nutrient-dense foods and recognize the significance of energy density in weight management.

Module 7 Anti-Inflammatory Diet In this module attendees will learn about the relationship between foods, advanced glycation end products, free radicals, and inflammation. We will review the evidence of the role of inflammation in heart disease, stroke, COPD, cancer, Alzheimer’s disease, diabetes, and kidney failure, as well as the inflammatory pathways and where food fits in it. We will explore the role of different cooking techniques on the development of the advanced glycation end products and free radicals and describe alternate cooking methods.

Module 3 Micronutrients This module focuses on individual vitamins and key minerals that are essential for good growth, maintenance, and repair of the body. Participants will learn the food sources for vitamins and minerals and how best to preserve them while preparing recipes. Particular focus will be on sodium's role in flavor development and perception. In the kitchen we will explore ways to increase vitamin and mineral content while still focusing on flavor building and balancing techniques that do not rely on salt.

Module 4 Gastrointestinal Tract: Digestion, Absorption and Metabolism This module introduces participants to the gastrointestinal tract, its organs and their key functions. We also follow a meal from mouth to anus to see how the nutrients are digested, absorbed, and metabolized.  A thorough exploration of whole grains including lesser used varieties and cooking techniques.

Module 8 Allergy & Intolerance This overview focuses on techniques for cooking for food allergies or intolerances. In this class we 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. We will also cover hidden and little-known sources of allergens, and in the kitchen we will prepare lactose- and gluten-free recipes.

Introduction to Culinary Medicine covers an outline of Mediterranean diet principles and examines state of the art research and effectiveness in terms of treating diet-related illnesses. Programming covers the nine point Mediterranean diet score and explores how to translate Med Diet principles for the American kitchen using familiar recipes.