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@culinarymedicine.org.
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 | Self directed modules for the CCME program | |
 | ACCM Exclusive 7 Piece Professional Knife KitElevate your culinary skills with this chef curated knife set, including a versatile selection of essential tools designed specifically to meet the needs of culinary medicine cooks. This Mercer Culinary knife collection combines functionality, impeccable balance, and timeless style.
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 | Introduction to Culinary Medicine: Saturday March 14, 2026 12 pm - 3:30 pm EST via ZoomWe 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.Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
| Introduction to Culinary Medicine - Friday April 10, 2026 - 9:00 am - 12:30 pm CSTIn-person in New Orleans LAThis in-person programming will be held at: Goldring Center for Culinary Medicine 300 North Broad Street New Orleans, LA 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.Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
| Fats - Saturday April 11, 2026 - 1:00 pm - 4:30 pm CSTIn-person in New Orleans LAThis in-person programming will be held at: Goldring Center for Culinary Medicine 300 North Broad Street New Orleans, LA There will be no virtual option for this date. Fats: 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.Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
| Protein and Vegetarian Diets- Friday April 10, 2026 - 1:00 pm - 4:30 pm CSTIn-person in New Orleans LAThis in-person programming will be held at: Goldring Center for Culinary Medicine 300 North Broad Street New Orleans, LA There will be no virtual option for this date. Protein & Vegetarian Diet: 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.Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME | |
| CME Module 1 – Introduction to Culinary Medicine: Thursday June 11, 2026 1 pm – 4:00 pm Central Time Introduction to Culinary Medicine: Thursday June 11, 2026 1 pm - 4:00 pm Central TimeThis is a hands-on module that is offered as optional programming in New Orleans as part of the annual Health meets Food: The Culinary Medicine Conference 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.Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
 | Fats: Thursday June 11, 2026 5:00 pm - 8:00 pm Central TimeThis is a hands-on module that is offered as optional programming in New Orleans as part of the annual Health meets Food: The Culinary Medicine Conference. 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.Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
 | Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: Sunday June 14, 2026 1:30 pm - 4:30 pm Central TimeThis is a hands-on module that is offered as optional programming in New Orleans as part of the annual Health meets Food: The Culinary Medicine Conference 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.Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME | |
 | IBS/IBD/GERD: Friday July 17, 2026 4 pm - 7:30 pm EST via ZoomWe 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.Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME | |
 | Celiac Disease: Saturday August 15, 2026 12 pm - 3:30 pm EST via ZoomThis 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.Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME | |
| Protein and Vegetarian Diets: Sunday August 16, 2026 3 pm - 6:30 pm EST via ZoomWe 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.Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME | |
 | Sodium, Potassium, and Renal Homeostasis: Friday September 11, 2026 4 pm - 7:30 pm EST via ZoomAttendees 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.Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
| Introduction to Culinary Medicine: Saturday September 12, 2026 12 pm - 3:30 pm EST via ZoomWe 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.Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
 | The Pediatric Diet: A Family Approach to Healthy Children: Saturday October 17, 2026 12 pm - 3:30 pm EST via ZoomWe 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.Credits: Video Lecture/Quiz: 1.75 CME | Hands On: 3.0 CME | |
| Fats: Sunday October 18, 2026, 3 pm - 6:30 pm EST via ZoomIn 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.Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
 | Anti Inflammatory Diet: Friday November 13, 2026 4 pm - 7:30 pm EST via ZoomIn 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.Credits: Video Lecture/Quiz: 1.5 CME | Hands On: 3.0 CME | |
 | Carbohydrates & Diabetes: Saturday November 14, 2026 3 pm - 6:30 pm EST via ZoomThis 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.Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
 | Enjoy hot or cold drinks on the go with this stylish 20-ounce stainless steel tumbler! This reusable tumbler with a metal straw is a perfect combo for hot or cold drinks at any time of the day. Hand wash only. | |
 | Thanks to this embroidered apron you don’t have to worry about keeping your clothes clean when cooking! The neck loop and long ties, two front pockets, and intricate embroidery in front all come together in an eye-catching and comfy accessory that’ll make you long for more time in the kitchen. | |
 | Whether you're drinking your morning coffee, evening tea, or something in between—this mug's for you! This 20-ounce mug is sturdy and glossy with a vivid print that'll withstand the microwave and dishwasher. | |
 | Dad hats aren't just for dads. This one's got a low profile with an adjustable strap and curved visor. | |
 | Find out the amount of Vitamin K in over 800 common foods in this handy paperback. | |
| Over 800 foods and the amount of Vitamin K they contain, listed alphabetically and also by amount. In PDF format. | |
 | This cookbook for Coumadin users includes 88 vegetable side dish and main course recipes - all delicious, healthy, and safe for those who need to manage their Vitamin K intake. | |
 | Easy, healthy, low-sodium recipes for those who need to be on a low sodium (salt) diet. | |
| This cookbook for Coumadin users includes 88 vegetable side dish and main course recipes - all delicious, healthy, and safe for those who need to manage their Vitamin K intake. In PDF format. | |
| Easy, healthy, low-sodium recipes for those who need to be on a low sodium (salt) diet. In PDF format. | |
 | This cookbook is designed with easy, delicious recipes that make just one or two servings. | |
 | With The Mediterranean Diet Score Cookbook for Coumadin® Users, you’ll learn about the Mediterranean Diet, the healthiest, most varied style of eating on the planet, while also managing your Vitamin K intake. | |
| With The Mediterranean Diet Score Cookbook for Coumadin® Users, you’ll learn about the Mediterranean Diet, the healthiest, most varied style of eating on the planet, while also managing your Vitamin K intake. In PDF format. | |
| This cookbook is designed with easy, delicious recipes that make just one or two servings. In PDF format. | |
 | 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.
Credits: Video Lecture/Quiz: 0.5 CME | |
| 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.
Credits: Video Lecture/Quiz: 0.5 CME | |
| 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.
Credits: Video Lecture/Quiz: 0.5 CME | |
 | AgendaTitle: Culinary Medicine Roundtable: Culinary Medicine in Dietetic Training Programs Primary Audience: Healthcare Professionals and Culinary Medicine Providers Agenda: The ACCM will offer a Culinary Medicine Roundtable focused on incorporating Culinary Medicine into professional dietetic programs on Friday, October 24, 4:00 PM - 5:00 PM Eastern time. • Jennifer Leon, BS, RDN, LN, CCMS - George Washington University - The Role of Dietitians in Medical Student, Undergraduate and Community Culinary Medicine Programs • Anne VanBeber. PhD,RD,LD, CCMS, CFCS, FAND - Texas Christian University - A Decade of Experience with Culinary Medicine • Amy Gannon EdD, RDN, LD - Marshall University - Collaboration with Medical Student Programs • Amy Moyer, M.ED, RDN,LDN, CCMS - UNC Greensboro - Culinary Medicine in Dietetic Training and Undergraduate Courseware Description: Live Culinary Medicine Roundtable With growing calls to integrate foundational nutrition education into healthcare professional training, the American College of Culinary Medicine will offer information and solutions during our next Culinary Medicine Roundtable. | |
 | Live Culinary Medicine Roundtable | November 13, 2025 | 11:00–1:00 ET
With growing calls to integrate foundational nutrition education into healthcare professional training, the American College of Culinary Medicine will offer information and solutions during our next Culinary Medicine Roundtable.
The roundtable will highlight how interprofessional teams can transform medical education and patient care. Experts from medicine, dietetics, culinary arts, and allied health will share best practices that eliminate silos, foster accountability across disciplines, and demonstrate how system-level reforms can make collaboration sustainable.
Presenters:
Nate Wood, MD, MHS, Chef, DipABLM, DABOM – Yale School of Medicine
Heather Nace, RD, LDN – Goldring Center for Culinary Medicine, Tulane University
Elizabeth DeRose, CHE, CCMP – Frederick Community College
Kathryn Neill, PharmD, CCMS, FNAP – University of Arkansas for Medical Sciences
Moderator: Leah Sarris, MBA, RD, LDN, CCMS
Learning Objectives:
By the end of this roundtable, participants will be able to:
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| Speakers:
Description: Join us for an interdisciplinary webinar focused on the role of culinary medicine and nutrition in supporting women through the menopausal transition. Expert speakers will provide an overview of perimenopause and menopause, explore common symptoms and metabolic changes, and highlight how nutrition and practical culinary strategies can help manage symptoms and promote long-term health. Designed for healthcare professionals, this session bridges clinical insight with real-world application. | |
| Watch the American College of Culinary Medicine Spring 2025 Culinary Medicine Roundtable on Medically Tailored Meals.
Building on conversations started at last year's Health meets Food: The Culinary Medicine Conference, the ACCM convened experts in the field to offer further insight into the history, implementation, public health implications and innovations in the medically tailored meal programs.
After you register the system will lead you to the My Courses page and you can click through to view the event.
Opening Remarks - Moderator
Jean L. Lloyd, MS, RD, National Nutritionist for the Administration for Community Living, Administration on Aging, Older Americans Act Title III program (Retired)
Uche Akobundu, PhD, Senior Director, Nutrition - Meals on Wheels America
Kofi Essel, MD, MPH, FAAP, Food as Medicine Program Director - Elevance Health
Panel Discussion
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| 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. |
Income from our classes, applications, and book sales goes directly to support the mission of American College of Culinary Medicine, including curriculum and conferences.
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Dinner for Two (paperback)
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Dinner for Two (PDF download)
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List of Vitamin K Levels in Common Foods (Paperback)
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The Mediterranean Diet Score Cookbook for Coumadin Users
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The Mediterranean Diet Score Cookbook for Coumadin Users (PDF)
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The Mediterranean Diet Score Cookbook for People with GERD/Acid Reflux (Paperback)
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The Mediterranean Diet Score Cookbook for People with GERD/Acid Reflux (PDF)
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The Mediterranean Diet Score Low Sodium Diet Guide and Cookbook (Paperback)
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The Mediterranean Diet Score Low Sodium Guide and Cookbook (PDF)
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Vegetable Recipes for Coumadin Users (Paperback)
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Vegetable Recipes for Coumadin Users (PDF)
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Vitamin K Levels in Common Foods (PDF)
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Culinary Medicine Roundtable – Interprofessional Culinary Medicine: A Pathway to Medical Education Reform
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Culinary Medicine Roundtable: Culinary Medicine in Dietetic Training Programs
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2022 – Culinary Medicine in Foodservice Roundtable
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2024 – Culinary Medicine Roundtable: School Lunch Program
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2025 – Culinary Medicine Roundtable – Medically Tailored Meals
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2025 – Culinary Medicine Roundtable – Women’s Health
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