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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Tuition and Discounts Full conference tuition is $495.00. There is a $25.00 Not-So-Early Bird Discount for the conference registration. Early-bird Discount expires on April 1, 2023.  The early bird discount is automatically applied. In addition, there are discounts for different groups that are automatically applied: $50.00 off for those in academia using their institution email address during ... Read more
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  Tuition and Discounts Full conference tuition is $550. There is a $100 Super Early Bird Discount for the conference registration. Early-bird Discount expires on December 31, 2023.  The early bird discount is automatically applied. In addition, there are discounts for different groups that are automatically applied: $50.00 off for those in academia using their institution ... Read more
$450.00$550.00
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You can register for the 2021 conference and participate by viewing all of the recordings. CME credit is no longer available for this event.   The recordings allow for a nearly full conference experience including lectures, expert panels, culinary skills-building programming and small group interactions with your colleagues. The overarching theme of this year’s conference ... Read more
$350.00
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Health meets Food: Culinary Medicine in Foodservice Roundtable Register for a free virtual roundtable covering the intersection of food and health through presentations and conversations with leaders across the culinary world, hospital foodservice, advocacy, government, social sciences and education. September 19, 2022 at 11:00 AM EDT via Zoom. Speakers include: Daniel Boulud – Dinex Group ... Read more
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Health meets Food: The Culinary Medicine Conference   The 2022s recorded conference is now available for purchase. CME credit is no longer available for this event.   The conference was held in Orlando Florida in collaboration with the University of Central Florida Rosen College of Hospitality Management. There recorded conference includes lectures, expert panels and ... Read more
$425.00
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Food Security – SNAP & WIC Programs: 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 and outcomes of food security in especially in the pediatric population and the impact of food insecurity in the family. Programming covers pathologies that may result from issues with food security and factors for community members with increased risk of food insecurity compared to those who are food secure.
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Food Security – Older Adults: Students investigate age-related decline and pathologies that contribute to issues with food security. Programming covers factors for older adults with increased risk of food insecurity compared to those who are food secure. The course connects the link between food security and chronic long-term disease risk and helps healthcare professionals design strategies and models applying to older patients.
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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.
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Module 19 Myths & Fad Diets This module explores nutrition-related fads, myths, and misconceptions and covers optimal conditions for weight loss and management and explore the literature on proven methods of supplementation and nutrition. In the kitchen students prepare nourishing recipes and discuss ingredient quality, while introducing sensory evaluation of food.
$125.00
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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.
$125.00
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Module 10 Renal Students receive an overview of the mechanisms of hypertension in the body and its health effects. While discussing the most common sources of sodium in the American diet, students explore the connection between sodium intake and hypertension. Content covers how potassium intake relates to cardiovascular and chronic kidney disease and learn about major dietary sources of potassium. Hands-on programming explores the five primary tastes and learn effective flavor-building techniques and ingredients to reduce sodium intake, including the use of umami to enhance flavor in place of salt.
$125.00
Max: 8
Min: 1
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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.
$125.00
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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.
$125.00
Max: 20
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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.
$125.00
Max: 20
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Module 5 Recipe Modification This module looks at the science of cooking and ingredient functions. Participants will gain an understanding of how to determine appropriate ingredient substitutions based on functions and modification goals without a loss in product quality, texture, or taste.
$125.00
Max: 20
Min: 1
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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.
$125.00
Max: 20
Min: 1
Step: 1
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Module 6 Calorie and Nutrient Density: Plant Forward Cuisine This module describes how including more plants in a dish can directly impact both customer satisfaction and the bottom line. We will discuss calorie density and its impact on portion size; nutrient density and its impact on health, satiety, and portion size; and explore the impact of plant-forward cuisine on ecology/global warming. In the kitchen we will prepare multiple versions of familiar recipes to demonstrate the effectiveness of this approach.
$125.00
Max: 17
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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.
$125.00
Max: 20
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Module 2 Macronutrients This module explores each of the three macronutrients in depth; from food sources to structure and function to contribution to health. An exploration of the 5 basic components of taste and how a chef can use the knowledge gained to maximize flavor.
$125.00
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Min: 1
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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.
$125.00
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