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@culinarymedicine.org.
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 | The Pediatric Diet: Saturday October 18, 2025 12 pm - 3:30 pm EST via ZoomWe 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. Recipe shown: Butternut Squash and White Bean Quesadilla | |
 | Fats: Sunday October 19, 2025 3 pm - 6:30 pm EST via ZoomIn 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. Recipe shown: Creamy Chicken Salad with Apples and Raisins | |
 | Carbohydrates & Diabetes: Saturday November 8, 2025 12 pm - 3:30 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 | |
 | Anti Inflammatory Diet: Friday November 7, 2025 4 pm - 7:30 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 | |
 | Introduction to Culinary Medicine: Friday January 16, 2026 4 pm - 6:30 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: Saturday January 17, 2026 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: Saturday February 21, 2026 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: Sunday February 22, 2026 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: Friday March 13, 2026 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: Saturday March 14, 2026 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: Saturday April 11, 2026 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 | |
| Fats: Sunday April 12, 2026, 3 pm - 6:30 pm EST via ZoomIn 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. Recipe shown: Creamy Chicken Salad with Apples and Raisins | |
 | IBS IBD GERD: Friday July 17, 2026 4 pm - 7:30 pm EST via ZoomWe 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. | |
 | Weight Management & Portion Control: Saturday July 18, 2026 12 pm - 3:30 pm EST via ZoomIn 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. | |
 | Celiac Disease: Saturday August 15, 2026 12 pm - 3:30 pm EST via ZoomThis 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. Recipe shown: Sweet and Sour Chicken with Peppers | |
| Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: Sunday August 16, 2026 3 pm - 6:30 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 | |
| Sodium, Potassium, and Hypertension: Friday September 11, 2026 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: Saturday September 12, 2026 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) | |
| The Pediatric Diet: Saturday October 17, 2026 12 pm - 3:30 pm EST via ZoomWe 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. Recipe shown: Butternut Squash and White Bean Quesadilla | |
| Fats: Sunday October 18, 2026, 3 pm - 6:30 pm EST via ZoomIn 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. Recipe shown: Creamy Chicken Salad with Apples and Raisins | |
| Anti Inflammatory Diet: Friday November 13, 2026 4 pm - 7:30 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 | |
| Carbohydrates & Diabetes: Saturday November 14, 2026 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 | |
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 | Find out the amount of Vitamin K in over 800 common foods in this handy paperback. | |
| Over 800 foods and the amount of Vitamin K they contain, listed alphabetically and also by amount. In PDF format. | |
 | This cookbook for Coumadin users includes 88 vegetable side dish and main course recipes - all delicious, healthy, and safe for those who need to manage their Vitamin K intake. | |
 | Easy, healthy, low-sodium recipes for those who need to be on a low sodium (salt) diet. | |
| This cookbook for Coumadin users includes 88 vegetable side dish and main course recipes - all delicious, healthy, and safe for those who need to manage their Vitamin K intake. In PDF format. | |
| Easy, healthy, low-sodium recipes for those who need to be on a low sodium (salt) diet. In PDF format. | |
 | This cookbook is designed with easy, delicious recipes that make just one or two servings. | |
 | With The Mediterranean Diet Score Cookbook for Coumadin® Users, you’ll learn about the Mediterranean Diet, the healthiest, most varied style of eating on the planet, while also managing your Vitamin K intake. | |
| With The Mediterranean Diet Score Cookbook for Coumadin® Users, you’ll learn about the Mediterranean Diet, the healthiest, most varied style of eating on the planet, while also managing your Vitamin K intake. In PDF format. | |
| This cookbook is designed with easy, delicious recipes that make just one or two servings. In PDF format. | |
 | 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. | |
| 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. | |
| 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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Income from our classes, applications, and book sales goes directly to support the mission of American College of Culinary Medicine, including curriculum and conferences.
Showing 1–1 of 173 results
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Dinner for Two (paperback)
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Dinner for Two (PDF download)
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List of Vitamin K Levels in Common Foods (Paperback)
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The Mediterranean Diet Score Cookbook for Coumadin Users
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The Mediterranean Diet Score Cookbook for Coumadin Users (PDF)
$14.95 Add to Cart -
The Mediterranean Diet Score Cookbook for People with GERD/Acid Reflux (Paperback)
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The Mediterranean Diet Score Cookbook for People with GERD/Acid Reflux (PDF)
$14.95 Add to Cart -
The Mediterranean Diet Score Low Sodium Diet Guide and Cookbook (Paperback)
$19.95 Add to Cart -
The Mediterranean Diet Score Low Sodium Guide and Cookbook (PDF)
$14.95 Add to Cart -
Vegetable Recipes for Coumadin Users (Paperback)
$19.95 Add to Cart -
Vegetable Recipes for Coumadin Users (PDF)
$14.95 Add to Cart -
Vitamin K Levels in Common Foods (PDF)
$4.95 Add to Cart
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