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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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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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. |
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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. |
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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. |
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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. |
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This module focuses on techniques for cooking for food allergies or intolerances. This module explores common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. Programming covers hidden and little-known sources of allergens. |
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This module focuses on techniques for cooking for food allergies or intolerances. This module explores common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. Programming covers hidden and little-known sources of allergens. |
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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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IBS/IBD/GERD: We 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. |
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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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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 |
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This in-person programming will be held as part of Health meets Food: The Culinary Medicine Conference
Rosen College of Hospitality Management
Orlando, Florida
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.
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This in-person programming will be held as part of Health meets Food: The Culinary Medicine Conference
Rosen College of Hospitality Management
Orlando, Florida
There will be no virtual option for this date.
Dietary Heritage and Health: Information coming soon. |
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This in-person programming will be held as part of Health meets Food: The Culinary Medicine Conference
Rosen College of Hospitality Management
Orlando, Florida
There will be no virtual option for this date.
Systemic Approaches to Obesity: This module describes obesity as a multifactorial disease process and reviews the complications of obesity. This module also helps learners understand a multifaceted approach to the management of obesity. Topics range from dietary counseling, meal replacement, and pharmaceutical approaches to cognitive behavioral therapy. |
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Celiac Disease: This 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. |
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IBS/IBD/GERD: We 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. |
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Protected: DC Cooks
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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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HCP Module 30c – Food Security – Food Banks & Medically Tailored Meals
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