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 [email protected]”
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Health meets Food: The Culinary Medicine Conference The conference will take place June 9 through June 12, 2022 and will offer a hybrid experience. The conference will be held in Orlando Florida in collaboration with the University of Central Florida Rosen College of Hospitality Management. There will also be an online streaming option using ... Read more |
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You can still register for this year’s conference and participate by viewing all of the recordings. 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 is culture change — how do we help change ... Read more |
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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.
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Carbohydrates and Diabetes Mellitus: 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.
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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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Introduction to Culinary Medicine: We present an outline of the Mediterranean diet principles 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. |
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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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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. |
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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. |
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Weight, Management & Portion Control: 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.
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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.
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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. |
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Introduction to Culinary Medicine: We present an outline of the Mediterranean diet principles 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. |
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The Geriatric Diet: The Geriatric Nutrition IDS is designed to introduce medical students to elderly patients’ physiological changes, nutritional needs, risks for malnutrition, and adaptive approaches to food preparation and consumption. Students will learn about how to screen for malnutrition, develop dietary interventions, and counsel elderly patients and their family members about how to eat healthfully in their later years. |
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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. |
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This t-shirt is everything you’ve dreamed of and more. It feels soft and lightweight, with the right amount of stretch. It’s comfortable and flattering for all. • 100% combed and ring-spun cotton • Fabric weight: 4.2 oz (142 g/m2) • Pre-shrunk fabric • Side-seamed construction • Shoulder-to-shoulder taping |
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Your typical 100% cotton t-shirt. Pre-shrunk to make sure your size is maintained throughout several washes, and a classic fit. • 100% combed ringspun cotton • Fabric weight: 4.3 oz/yd² (145.8 g/m²) • Classic semi-contoured silhouette with side seam • Tear-away label • Shoulder-to-shoulder taping • Seamed collarette • Double-needle stitched sleeves and bottom hem ... Read more |
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Our order processing software does not collect mailing addresses. When you place an order for an apron, you will receive an email from [email protected] asking you to supply a mailing address. If you do not respond to that message within 5 days, your order will be canceled. One Size Length , in 30.31 Width ... Read more |
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