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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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 |
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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 |
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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 11 Diabetes
The Diabetes module covers different categorizations of diabetes in terms of symptoms, how one is diagnosed, and possible long-term effects on the body. Next is an overview of carbohydrates, including distinguishing sources of complex carbohydrates and simple carbohydrates as well as whole and refined grains. Students will identify approaches to aid in controlling sugar intake, with a focus on portion size and frequency of intake. Programming covers the science-based research pertaining to artificial and natural sweeteners, reviews the scientific literature related to high fructose corn syrup, and examine the consequences of consuming sugary beverages. In kitchen activities identify healthy substitutes for common snacks and learn to read food labels to evaluate a food’s healthfulness. |
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Module 9 Celiac Disease This module is a detailed overview of Celiac Disease, including the process of 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 of Celiac Disease as well as the health risks associated with Celiac Disease. Attendees will learn about the social impact of gluten sensitivity and cook gluten-free recipes in the kitchen. |
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This in-person programming will be held at:
This in-person programming will be held at:
Corewell Health Lifestyle Medicine Teaching Kitchen
Downtown Market
435 Ionia Ave SW
Grand Rapids, MI 49503
There will be no virtual option for this date. This module focuses on the effect that diet can have, both preventatively and post-diagnosis, on cancer patients. We will examine certain foods and antioxidants linked to cancer risk reduction, with a focus on phytochemicals and their common sources; also discussed is the role of obesity and alcohol consumption in certain types of cancer. Both dietary support and counseling strategies during cancer treatment are outlined; in the kitchen, plant-based, antioxidant-rich recipes are prepared. For more information, please email LifestyleMedicine@SpectrumHealth.org or call (616) 486.0385 |
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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. |
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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. |
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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. |
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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. |
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This in-person programming will be held at:
This in-person programming will be held at:
Corewell Health Lifestyle Medicine Teaching Kitchen
Downtown Market
435 Ionia Ave SW
Grand Rapids, MI 49503
There will be no virtual option for this date. Delving into obesity indicators, the understanding of caloric density and portion control, and reviews of the literature behind weight loss and maintenance, this course will help the clinician understand practical and realistic approaches to weight management. For more information, please email LifestyleMedicine@SpectrumHealth.org or call (616) 486.0385 |
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This in-person programming will be held at:
This in-person programming will be held at:
Corewell Health Lifestyle Medicine Teaching Kitchen
Downtown Market
435 Ionia Ave SW
Grand Rapids, MI 49503
There will be no virtual option for this date. In this module, the dietetic requirements of athletes are explored, including hydration and increased protein needs based on lean body mass. Different types of athletes and their nutritional requirements are considered. Also discussed is macronutrient content of meals before, during, and after exercise. In the kitchen, pre- and post-event meals are prepared with homemade sports drinks. For more information, please email LifestyleMedicine@SpectrumHealth.org or call (616) 486.0385 |
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Food Allergy and Intolerance: This 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. |
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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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This module explores each of the three macronutrients in depth; from food sources to structure and function to contribution to health. |
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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 flavor building and balancing techniques that do not rely on salt. |
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Protected: DC Cooks
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Protected: Health meets Food – Foodservice Professional Instructor Resources
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Health meets Food: The Culinary Medicine Conference 2023
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Protected: Sensations Salud – Virtual Community Adult Beginner
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Health meets Food: The Culinary Medicine Conference 2021 (recorded)
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Culinary Medicine in Foodservice Roundtable
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Health meets Food: The Culinary Medicine Conference 2022 – Recorded Conference
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CME Module 30a – Food Security – SNAP & WIC Programs – Free Online CME
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CME Module 30e – Food Security – Older Adults – Free Online CME
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