Culinary Medicine Products and Programming


	Module 17 – IBS IBD GERD – July 18, 2025 4 pm – 7:30 pm EST via Zoom IBS IBD GERD: July 18, 2025 4 pm - 7:30 pm EST via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Weight Management & Portion Control: July 19, 2025 12 pm – 3:30 pm EST via Zoom Weight Management & Portion Control: July 19, 2025 12 pm - 3:30 pm EST via Zoom 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
	Module 13 – Celiac Disease – August 16, 2025 12 pm – 3:30 pm EST via Zoom Celiac Disease: August 16, 2025 12 pm - 3:30 pm EST via Zoom 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. Recipe shown: Sweet and Sour Chicken with Peppers	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 5 – Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: August 17, 2025 3 pm – 6:30 pm EST via Zoom Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: August 17, 2025 3 pm - 6:30 pm EST via Zoom 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. Recipe shown: Chimichurri Shrimp with Grilled Vegetables and Couscous	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Module 6 – Sodium, Potassium, and Renal Homeostasis – September 12, 2025 4 pm – 7:30 pm EST via Zoom Sodium, Potassium, and Hypertension: September 12, 2025 4 pm - 7:30 pm EST via Zoom 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. Recipe shown: Chicken Fajita Bowl	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Module 1 – Introduction to Culinary Medicine – September 13, 2025 12 pm – 3:30 pm EST via Zoom Introduction to Culinary Medicine: September 13, 2025 12 pm - 3:30 pm EST via Zoom 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. Recipe shown: Spaghetti with Lentils (#4)	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Module 8 – The Pediatric Diet – October 18, 2025 12 pm – 3:30 pm EST via Zoom The Pediatric Diet: October 18, 2025 12 pm - 3:30 pm EST via Zoom 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. Recipe shown: Butternut Squash and White Bean Quesadilla	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Module 3 – Fats – October 19, 2025 3 pm – 6:30 pm EST via Zoom Fats: October 19, 2025 3 pm - 6:30 pm EST via Zoom In 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	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Module 16 – Anti Inflammatory Diet – November 7, 2025 4 pm – 7:30 pm EST via Zoom Anti Inflammatory Diet: November 7, 2025 4 pm - 7:30 pm EST via Zoom 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. Recipe shown: One Pot Bean Chili	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Module 7 – Carbohydrates & Diabetes – November 8, 2025 12 pm – 3:30 pm EST via Zoom Carbohydrates & Diabetes: November 8, 2025 12 pm - 3:30 pm EST via Zoom 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. Recipe shown: Quinoa Lettuce Wraps with Spicy Peanut Sauce	$150.00 Max: 1 Min: 1 Step: 1 Add to cart