Culinary Medicine Products and Programming

Sports Nutrition - Saturday March 22nd, 2025 1 pm - 4 pm MT

held In-person in Denver, CO

There will be no virtual option for this date.

Sports Nutrition: In this module, we discuss the dietetic requirements of athletes including hydration and increased protein needs based on lean body mass. We consider the different types of athletes and consider their unique nutritional requirements, while also touching on the macronutrient content of meals before, during, and after exercise. In the kitchen we make homemade sports drinks as well as pre- and post-event meals. Recipe shown: Quinoa Lettuce Wraps with Spicy Peanut Sauce

Early Bird discount automatically applied until 02/28/2025

More Information

The conference will take place June 5 through June 8, 2025. This year's gathering will be in New Orleans, LA. There will be an online streaming option using a virtual conference platform that will allow for a conference experience including lectures and expert panels but not the culinary skills-building programming, and small group interactions with your colleagues. $50.00 off for those in academia and non-physicians including RDs, nurses, pharmacists, certified diabetic educators, chefs, and those working in foodservice. Use the code welovelegumes-2025 at checkout to receive the discount. $325.00 off for students - email culinarymedicine@icloud.com with your student ID and receive a discount code. This discount is offered for the first 10 students applying. There will be an online streaming option using a virtual conference platform that will allow for a conference experience including lectures, expert panels, culinary skills-building programming and small group interactions with your colleagues. No refunds are offered after April 30, 2025.  

Carbohydrates & Diabetes - Saturday April 5th, 2025 1 pm - 4:30 pm CST

In-person in New Orleans LA

This in-person programming will be held at: Goldring Center for Culinary Medicine at Tulane University 300 N Broad St Suite 102 New Orleans, LA 70119

There will be no virtual option for this date.

Carbohydrates & Diabetes: This module focuses on the physiological impact of digesting different types of carbohydrates and assesses the role of certain carbohydrates in promoting satiety, regulating blood glucose and sustaining energy, with a further look into whole grains. In the kitchen we focus on strategies for reducing sugar consumption, especially in snacking, and discuss guidelines for healthier snacking and desserts. For more information, please email hnace@tulane.edu, 504-988-9108 Recipe shown: Quinoa Lettuce Wraps with Spicy Peanut Sauce

Sodium, Potassium, and Renal Homeostasis - Friday April 4th, 2025 1 pm - 4:30 pm CST

In-person in New Orleans LA

This in-person programming will be held at: Goldring Center for Culinary Medicine at Tulane University 300 N Broad St Suite 102 New Orleans, LA 70119

There will be no virtual option for this date.

Sodium, Potassium, and Renal Homeostasis: Attendees examine the physiological effects of high-sodium diets and their prevalence in American culture and take a more in-depth look at the DASH diet, including studies examining its efficacy in reducing the need for medication in hypertensive subjects. In the kitchen we discuss the principles of flavor building and balancing in cooking while exploring salt’s role in flavor. We cook reduced-sodium dinner options while discussing ways to reduce and replace sodium in meals. For more information, please email hnace@tulane.edu, 504-988-9108

Join the American College of Culinary Medicine for our Fall 2024 Culinary Medicine Roundtable on Thursday, November 21 at 5:00 PM Eastern time.  Building on conversations started at this year's Health meets Food: The Culinary Medicine Conference the ACCM is convening experts in the field to offer further insight into the history, implementation, public health implications and innovations in the school lunch program. You will receive an email with a Zoom registration link before the event.

Carbohydrates & Diabetes: February 16, 2025 3 pm - 6:30 pm EST via Zoom

This module focuses on the physiological impact of digesting different types of carbohydrates and assesses the role of certain carbohydrates in promoting satiety, regulating blood glucose and sustaining energy, with a further look into whole grains. In the kitchen we focus on strategies for reducing sugar consumption, especially in snacking, and discuss guidelines for healthier snacking and desserts. Recipe shown: Quinoa Lettuce Wraps with Spicy Peanut Sauce

Introduction to Culinary Medicine: March 8, 2025 12 pm - 3:30 pm EST via Zoom

We present an outline of both the Mediterranean and DASH diets and examine recent sources and studies examining the effectiveness of both in terms of treating diet-related illnesses. We also review methods of communicating these principles to patients along with an introduction to basic kitchen safety and knife handling skills. Recipe shown: Spaghetti with Lentils (#4)

Fats: April 6, 2025 3 pm - 6:30 pm EST via Zoom

In this lesson we look at the physiological effects of different types of dietary fats in the body and common dietary sources of these fats. In the kitchen we focus on the purpose of fats in cooking, explore viable replacements and substitutions for culinary fats, and prepare meals utilizing fat replacers. We also cover nutrient and energy density, meal planning and healthy shopping habits, and how you can utilize this information to inspire positive change in your patients. Recipe shown: Creamy Chicken Salad with Apples and Raisins

Weight Management & Portion Control: July 19, 2025 12 pm - 3:30 pm EST via Zoom

In this module we look at obesity indicators, caloric density, and portion control, and review the literature behind weight loss and weight maintenance. This course will help you, the clinician, understand practical and realistic approaches to weight management.