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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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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We present an outline of the Mediterranean diet and examine recent sources and studies examining its effectiveness in terms of treating diet-related illnesses. We discuss the nine points of the Mediterranean diet and explore the ways the Mediterranean diet can be translated for the American kitchen using familiar recipes.
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There will be no virtual option for this date. This in-person programming will be held as part of Health meets Food: The Culinary Medicine Conference at the Prince Georges Community College.
$200.00
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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.

Systemic Approaches to Obesity: This module describes obesity as a multifactorial disease process and reviews the complications of obesity. This module also helps learners understand a multifaceted approach to the management of obesity. Topics range from dietary counseling, meal replacement, and pharmaceutical approaches to cognitive behavioral therapy. For more information, please email hnace@tulane.edu, 504-988-9108
$200.00
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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.

Introduction to Culinary Medicine: 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. For more information, please email hnace@tulane.edu, 504-988-9108
$200.00
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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.

Anti-Inflammatory Diet: 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. For more information, please email hnace@tulane.edu, 504-988-9108
$200.00
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