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.
Sports Nutrition - Saturday March 22nd, 2025 1 pm - 4 pm MTheld In-person in Denver, COThere will be no virtual option for this date. Sports Nutrition: In this module, we discuss the dietetic requirements of athletes including hydration and increased protein needs based on lean body mass. We consider the different types of athletes and consider their unique nutritional requirements, while also touching on the macronutrient content of meals before, during, and after exercise. In the kitchen we make homemade sports drinks as well as pre- and post-event meals. Recipe shown: Quinoa Lettuce Wraps with Spicy Peanut Sauce | ||
Carbohydrates & Diabetes - Saturday March 22nd, 2025 9 am - 12 pm MTheld In-person in Denver, COThere will be no virtual option for this date. Carbohydrates & Diabetes: 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. Recipe shown: Quinoa Lettuce Wraps with Spicy Peanut Sauce | ||
Introduction to Culinary Medicine - Friday March 21, 2025 1:00 pm - 4:00 pm MTIn-person in Denver, COThere 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. | ||
Introduction to Culinary Medicine - Thursday June 5, 2025 1:00 pm - 4:00 pm CDTIn-person in New Orleans LAThis in-person programming will be held at: Delgado Community College 615 City Park Avenue New Orleans, LA 70119There 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. | ||
PCOS - Sunday June 8, 2025 1:30 pm - 4:30 pm CDTIn-person in New Orleans LAThis in-person programming will be held at: Delgado Community College 615 City Park Avenue New Orleans, LA 70119 There will be no virtual option for this date. Polycystic Ovary Syndrome: Attendees will explore the pathophysiology, signs and symptoms, and diagnostic criteria of PCOS. The module also details the the role of weight loss in PCOS, particularly as it relates to insulin resistance. In the kitchen, our objectives include the roles of complex carbohydrates and fiber in PCOS management. Recipe shown: Black Bean Burgers | ||
Nutrition in Pregnancy - Thursday June 5, 2025 5:00 pm - 8:00 pm CDTIn-person in New Orleans LAThis in-person programming will be held at: Delgado Community College 615 City Park Avenue New Orleans, LA 70119 There will be no virtual option for this date. Pregnancy and Nutrition:In this module we explore the guidelines for changes in diet during pregnancy, including BMI-based weight gain recommendations as well as changes in metabolism, caloric, and exercise needs. We include recent research into maternal nutritional outcomes. We also discuss which foods should be avoided in pregnancy, their sources, which micronutrients are important and their common sources, and the importance of portion sizes. Wew prepare foods high in these important nutrients while being mindful of nutrient density and portion sizes.. Recipe shown: Spicy Braised Chicken Thighs with White Beans | ||
Super Early Bird discount automatically applied until 12/31/2024
The conference will take place June 5 through June 8, 2025.
This year's gathering will be in New Orleans, LA.
There will be an online streaming option using a virtual conference platform that will allow for a conference experience including lectures and expert panels but not the culinary skills-building programming, and small group interactions with your colleagues.
$50.00 off for those in academia and non-physicians including RDs, nurses, pharmacists, certified diabetic educators, chefs, and those working in foodservice. Use the code welovelegumes-2025 at checkout to receive the discount.
$325.00 off for students - email culinarymedicine@icloud.com with your student ID and receive a discount code. This discount is offered for the first 10 students applying.
There will be an online streaming option using a virtual conference platform that will allow for a conference experience including lectures, expert panels, culinary skills-building programming and small group interactions with your colleagues.
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Carbohydrates & Diabetes - Saturday April 5th, 2025 1 pm - 4:30 pm CSTIn-person in New Orleans LAThis in-person programming will be held at: Goldring Center for Culinary Medicine at Tulane University 300 N Broad St Suite 102 New Orleans, LA 70119There will be no virtual option for this date. Carbohydrates & Diabetes: 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. For more information, please email hnace@tulane.edu, 504-988-9108 Recipe shown: Quinoa Lettuce Wraps with Spicy Peanut Sauce | ||
Weight Management & Portion Control - Saturday April 5th, 2025 9am - 12:30 pm CSTIn-person in New Orleans LAThis in-person programming will be held at: Goldring Center for Culinary Medicine at Tulane University 300 N Broad St Suite 102 New Orleans, LA 70119There will be no virtual option for this date. 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. For more information, please email hnace@tulane.edu, 504-988-9108 Recipe shown: Tofu Scromblet | ||
Sodium, Potassium, and Renal Homeostasis - Friday April 4th, 2025 1 pm - 4:30 pm CSTIn-person in New Orleans LAThis in-person programming will be held at: Goldring Center for Culinary Medicine at Tulane University 300 N Broad St Suite 102 New Orleans, LA 70119There will be no virtual option for this date. 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. For more information, please email hnace@tulane.edu, 504-988-9108 | ||
Introduction to Culinary Medicine - Friday April 4th, 2025 9 am - 12:30 pm CSTIn-person in New Orleans LAThis in-person programming will be held at: Goldring Center for Culinary Medicine at Tulane University 300 N Broad St Suite 102 New Orleans, LA 70119There 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 | ||
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. | ||
Introduction to Culinary Medicine: January 17, 2025 4 pm - 7:30 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. Recipe shown: Spaghetti with Lentils (#4) | ||
Food Allergy & Intolerance: January 18, 2025 12 pm - 3:30 pm EST via ZoomThis 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. Recipe shown: Lemon Shrimp Quinoa Salad | ||
Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: February 15, 2025 12 pm - 3:30 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. Recipe shown: Chimichurri Shrimp with Grilled Vegetables and Couscous | ||
Carbohydrates & Diabetes: February 16, 2025 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. Recipe shown: Quinoa Lettuce Wraps with Spicy Peanut Sauce | ||
Sodium, Potassium, and Hypertension: March 7, 2025 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. Recipe shown: Chicken Fajita Bowl | ||
Introduction to Culinary Medicine: March 8, 2025 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. Recipe shown: Spaghetti with Lentils (#4) | ||
Anti Inflammatory Diet: April 5, 2025 12 pm - 3:30 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. Recipe shown: One Pot Bean Chili |
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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