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

Super Early Bird discount automatically applied until 12/31/2024

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.

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.

Food Allergy & Intolerance: January 18, 2025 12 pm - 3:30 pm EST via Zoom

This overview focuses on techniques to diagnose, treat, and cook 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. Recipe shown: Lemon Shrimp Quinoa Salad

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)