Culinary Medicine Products and Programming

Agenda

Title: Culinary Medicine Roundtable: Culinary Medicine in Dietetic Training Programs

Primary Audience: Healthcare Professionals and Culinary Medicine Providers

Agenda:  The ACCM will offer a Culinary Medicine Roundtable focused on incorporating Culinary Medicine into professional dietetic programs on Friday, October 24, 4:00 PM - 5:00 PM Eastern time.

•  Jennifer Leon, BS, RDN, LN, CCMS - George Washington University - The Role of Dietitians in Medical Student, Undergraduate and Community Culinary Medicine Programs

•  Anne VanBeber. PhD,RD,LD, CCMS, CFCS, FAND - Texas Christian University - A Decade of Experience with Culinary Medicine

•  Amy Gannon EdD, RDN, LD - Marshall University - Collaboration with Medical Student Programs

•  Amy Moyer, M.ED, RDN,LDN, CCMS - UNC Greensboro - Culinary Medicine in Dietetic Training and Undergraduate Courseware

Description:  Live Culinary Medicine Roundtable

With growing calls to integrate foundational nutrition education into healthcare professional training, the American College of Culinary Medicine will offer information and solutions during our next Culinary Medicine Roundtable.

Friday, May 15, 2026, 1:00 PM - 3:00 PM Eastern time.

What should patients eat–and how–while on GLP-1 medications?

Join us for a timely and practical roundtable that shifts the conversation from portion control to nutritional quality. As GLP-1 medications transform care for obesity and type 2 diabetes, patients face profound appetite suppression, early satiety, nausea, and food preference changes that make it difficult to meet protein, fiber, and micronutrient needs. Without intentional guidance, they may default to ultra-processed foods, lose lean muscle mass, or develop problematic eating patterns.

This session brings together a physician assistant, nurse practitioner, and registered dietitian-chef—all working directly with GLP-1 patients—to share evidence-based, food-first strategies grounded in culinary medicine.

Panelists will explore:

• Clinical frameworks for assessing nutrition habits and setting realistic goals
• Prioritizing nutrient density in small volumes and managing GI side effects through food
• Mediterranean diet and kitchen-building systems for sustainable success
• Recognizing and addressing disordered eating patterns that may emerge during therapy
• Integrating teaching kitchens and hands-on culinary support into patient care
• Real-world case studies including GLP-1 for weight loss and managing binge eating disorder alongside therapy

Through clinical presentations, moderated discussion, and interactive Q&A, you'll gain actionable tools to help patients not just lose weight but nourish their bodies, preserve muscle, and build sustainable, healthy relationships with food.

Moderated by: Alicia Tucker, MD, FAAP, ABOM

Panelists:
Ben Campos, PA-C, CCMS
Dana Burns, DNP, FNP-BC, BC-ADM, CCMS, FNAP
Stephen Menyhart, RD, LDN, SNS

Designed for healthcare professionals, culinary professionals, and culinary medicine educators.

2.0 CE hours available for physicians, physician assistants, nurse practitioners, registered dietitians, nurses, pharmacists, and other healthcare professionals

The ACCM is grateful for support for the Culinary Medicine Roundtable from the National Cattlemen’s Beef Association. 

Live Culinary Medicine Roundtable | November 13, 2025 | 11:00–1:00 ET

With growing calls to integrate foundational nutrition education into healthcare professional training, the American College of Culinary Medicine will offer information and solutions during our next Culinary Medicine Roundtable.

The roundtable will highlight how interprofessional teams can transform medical education and patient care. Experts from medicine, dietetics, culinary arts, and allied health will share best practices that eliminate silos, foster accountability across disciplines, and demonstrate how system-level reforms can make collaboration sustainable.

Presenters:

Nate Wood, MD, MHS, Chef, DipABLM, DABOM – Yale School of Medicine

Heather Nace, RD, LDN – Goldring Center for Culinary Medicine, Tulane University

Elizabeth DeRose, CHE, CCMP – Frederick Community College

Kathryn Neill, PharmD, CCMS, FNAP – University of Arkansas for Medical Sciences

Moderator: Leah Sarris, MBA, RD, LDN, CCMS

Learning Objectives:

By the end of this roundtable, participants will be able to:

1. Explain how physicians, dietitians, chefs, and allied health professionals each contribute unique expertise to culinary medicine education and patient care.
2. Evaluate interprofessional models and collaborative strategies that reduce siloed approaches and improve outcomes in medical and health professional training.
3. Develop one actionable idea or strategy to enhance collaboration across disciplines within their own institution or program.