Culinary Medicine Products and Programming

The Health meets Food team offers both virtual and in-person hands-on Culinary Medicine classes as well as the yearly Culinary Medicine Conference.

For virtual programming, participants use Zoom to gather, collaborate, cook together and discuss case studies. Each module follows the workflow of in-person programming and takes about 3 1/2 hours to complete.

Using this registration system you can purchase tickets for the conference, virtual programming, in-person CME, T-shirts, and aprons as well as access free CME.

For registration problems, questions, or for more event information, please contact Cecilia Hatfield at cecilia@healthmeetsfood.com.

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Books (Virtual and Paperback)

Books: Coumadin (warfarin)

Books: General Mediterranean Diet

Books: GERD / Acid Reflux

Books: Low Sodium Diet

CME - Virtual via Zoom

CME - Free Online

Clothing & Swag

Culinary Schools

Conferences

Chefs & Foodservice

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	Protected: CME Module 2 – Weight Management & Portion Control: GWU Student Health Weight Management & Portion Control: October 11th @ 1:00 PM 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.	$0.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 1 – Introduction to Culinary Medicine: January 17, 2025 4 pm – 7:30 pm EST via Zoom Introduction to Culinary Medicine: January 17, 2025 4 pm - 7:30 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 4 – Food Allergy & Intolerance: January 18, 2025 12 pm – 3:30 pm EST via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 5 – Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: February 15, 2025 12 pm – 3:30 pm EST via Zoom Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: February 15, 2025 12 pm - 3:30 pm EST via Zoom We focus on the biological need for dietary proteins, focusing on essential amino acids and their dietary sources. We outline the dietary needs and sources of protein and focus on vegetarian diets, possible nutritional deficiencies and the ways vegetarians and vegans can ensure adequate protein intake. In the kitchen we prepare vegetarian meals, focusing on satiety and complementary proteins.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 7 – Carbohydrates & Diabetes: February 16, 2025 3 pm – 6:30 pm EST via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 6 – Sodium, Potassium, and Hypertension: March 7, 2025 4 pm – 7:30 pm EST via Zoom Sodium, Potassium, and Hypertension: March 7, 2025 4 pm - 7:30 pm EST via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 1 – Introduction to Culinary Medicine: March 8, 2025 12 pm – 3:30 pm EST via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 16 – Anti Inflammatory Diet: April 5, 2025 12 pm – 3:30 pm EST via Zoom Anti Inflammatory Diet: April 5, 2025 12 pm - 3:30 pm EST via Zoom In this module attendees will learn about the relationship between foods, advanced glycation end products, and free radicals. We will review 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. We will also present the evidence showing a relationship between advanced glycation end products, free radicals, and degenerative disorders.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 3 – Fats: April 6, 2025 3 pm – 6:30 pm EST via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 17 – IBS IBD GERD: July 18, 2025 4 pm – 7:30 pm EST via Zoom IBS IBD GERD: July 18, 2025 4 pm - 7:30 pm EST via Zoom We will examine the prevalence of inflammatory bowel disease, irritable bowel syndrome, and gastroesophageal reflux disease in the United States as well their symptoms and how to differentiate between these diseases of the digestive tract. We will discuss the FODMAP (Fermentable Oligo-, Di-, Mono-saccharides And Polyols) diet and recognize which foods contain high FODMAP content and which foods contain a low FODMAP content.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 2 – Weight Management & Portion Control: July 19, 2025 12 pm – 3:30 pm EST via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 13 – Celiac Disease: August 16, 2025 12 pm – 3:30 pm EST via Zoom Celiac Disease: August 16, 2025 12 pm - 3:30 pm EST via Zoom This module is a detailed overview of Celiac Disease, including diagnosis and treatment. The course includes a review of the evidence on non-Celiac gluten sensitivity. We also review the key points behind the pathophysiology and clinical workup for celiac disease as well as the co-morbidities associated with celiac disease. Attendees will learn about the psychosocial aspects of gluten sensitivity and cook gluten-free recipes in the kitchen.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 5 – Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: August 17, 2025 3 pm – 6:30 pm EST via Zoom Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: August 17, 2025 3 pm - 6:30 pm EST via Zoom We focus on the biological need for dietary proteins, focusing on essential amino acids and their dietary sources. We outline the dietary needs and sources of protein and focus on vegetarian diets, possible nutritional deficiencies and the ways vegetarians and vegans can ensure adequate protein intake. In the kitchen we prepare vegetarian meals, focusing on satiety and complementary proteins.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 6 – Sodium, Potassium, and Hypertension: September 12, 2025 4 pm – 7:30 pm EST via Zoom Sodium, Potassium, and Hypertension: September 12, 2025 4 pm - 7:30 pm EST via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 1 – Introduction to Culinary Medicine: September 13, 2025 12 pm – 3:30 pm EST via Zoom Introduction to Culinary Medicine: September 13, 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 8 – The Pediatric Diet: October 18, 2025 12 pm – 3:30 pm EST via Zoom The Pediatric Diet: October 18, 2025 12 pm - 3:30 pm EST via Zoom We discuss pediatric nutrition and examine childhood obesity statistics and consequences. We also examine common pediatric diets,their shortcomings, and provide guidelines for healthy alternatives, with a brief look at infant feeding. In the kitchen we look at the idea of “kid-friendly” meals and prepare different kid-friendly recipes.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 3 – Fats: October 19, 2025 3 pm – 6:30 pm EST via Zoom Fats: October 19, 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 16 – Anti Inflammatory Diet: November 7, 2025 4 pm – 7:30 pm EST via Zoom Anti Inflammatory Diet: November 7, 2025 4 pm - 7:30 pm EST via Zoom In this module attendees will learn about the relationship between foods, advanced glycation end products, and free radicals. We will review 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. We will also present the evidence showing a relationship between advanced glycation end products, free radicals, and degenerative disorders.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 7 – Carbohydrates & Diabetes: November 8, 2025 12 pm – 3:30 pm EST via Zoom Carbohydrates & Diabetes: November 8, 2025 12 pm - 3:30 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Protected: At Sunrice – Sample	$0.00 Max: 5 Min: 1 Step: 1 Add to cart

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Income from our classes, applications, and book sales goes directly to support the mission of American College of Culinary Medicine, including curriculum and conferences.