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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This module looks at the science of cooking and ingredient functions. Participants will gain an understanding of how to determine appropriate ingredient substitutions based on functions and modification goals without a loss in product quality, texture, or taste.
$125.00
Max: 24
Min: 1
Step: 1
Add to cart
This module looks at the science of cooking and ingredient functions. Participants will gain an understanding of how to determine appropriate ingredient substitutions based on functions and modification goals without a loss in product quality, texture, or taste.
$25.00
Max:
Min: 1
Step: 1
Add to cart
This module describes how including more plants in a dish can directly impact both customer satisfaction and the bottom line. We will discuss calorie density and its impact on portion size; nutrient density and its impact on health, satiety, and portion size; and explore the impact of plant-forward cuisine on ecology/global warming. In the kitchen we will prepare multiple versions of familiar recipes to demonstrate the effectiveness of this approach.
$125.00
Max: 24
Min: 1
Step: 1
Add to cart
This module describes how including more plants in a dish can directly impact both customer satisfaction and the bottom line. We will discuss calorie density and its impact on portion size; nutrient density and its impact on health, satiety, and portion size; and explore the impact of plant-forward cuisine on ecology/global warming. In the kitchen we will prepare multiple versions of familiar recipes to demonstrate the effectiveness of this approach.
$25.00
Max:
Min: 1
Step: 1
Add to cart
In this module attendees will learn about the relationship between foods, advanced glycation end products, free radicals, and inflammation. We will review the evidence of the role of inflammation in heart disease, stroke, COPD, cancer, Alzheimer’s disease, diabetes, and kidney failure, as well as the inflammatory pathways and where food fits in it. We will explore the role of different cooking techniques on the development of the advanced glycation end products and free radicals and describe alternate cooking methods.
$125.00
Max: 27
Min: 1
Step: 1
Add to cart
In this module attendees will learn about the relationship between foods, advanced glycation end products, free radicals, and inflammation. We will review the evidence of the role of inflammation in heart disease, stroke, COPD, cancer, Alzheimer’s disease, diabetes, and kidney failure, as well as the inflammatory pathways and where food fits in it. We will explore the role of different cooking techniques on the development of the advanced glycation end products and free radicals and describe alternate cooking methods.
$25.00
Max:
Min: 1
Step: 1
Add to cart
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.
$125.00
Max: 26
Min: 1
Step: 1
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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.
$125.00
Max: 24
Min: 1
Step: 1
Add to cart
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.
$125.00
Max: 21
Min: 1
Step: 1
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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.
$125.00
Max: 22
Min: 1
Step: 1
Add to cart
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.
$150.00
Max: 1
Min: 1
Step: 1
Add to cart
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.
$150.00
Max: 1
Min: 1
Step: 1
Add to cart
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.
$150.00
Max: 1
Min: 1
Step: 1
Add to cart
The Pediatric Diet: A Family Approach to Healthy Children: We 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.
$150.00
Max: 1
Min: 1
Step: 1
Add to cart
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.

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. For more information, please email hnace@tulane.edu, 504-988-9108
$200.00
Max: 23
Min: 1
Step: 1
Add to cart
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
Max: 23
Min: 1
Step: 1
Add to cart
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
Max: 23
Min: 1
Step: 1
Add to cart
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
$29.50-$36.00
Max:
Min: 1
Step: 1
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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
$29.50-$31.50
Max:
Min: 1
Step: 1
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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 webmaster@culinarymedicine.org 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
$25.00
Max:
Min: 1
Step: 1
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