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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	Saturday April 15, 2023 at 12:00 PM to 3:30 PM EDT – Module 1 – Introduction to Culinary Medicine – Virtual Programming via Zoom 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
	Sunday April 16, 2023 at 3:00 PM to 6:30 PM EDT – Module 16 – Anti-Inflammatory Diet – Virtual Programming via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Friday July 14, 2023 at 4:00 PM to 7:30 PM EDT – CME Module 4 – Food Allergy & Intolerance – Virtual Programming via Zoom Food Allergy and Intolerance: This 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Saturday July 15, 2023 at 12:00 PM to 3:30 PM EDT – CME Module 07 – Carbohydrates and Diabetes – Virtual Programming via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Sunday August 13, 2023 at 3:00 PM to 6:30 PM EDT – Module 17 – IBS, IBD, GERD – Virtual Programming via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	Saturday August 12, 2023 at 12:00 PM to 3:30 PM EDT- CME Module 5 – Protein, Amino Acids, Vegetarian Diets, and Eating Disorders – Virtual Programming via Zoom 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 13 – Celiac Disease 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart
	CME Module 17 – IBS IBD GERD 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.	$150.00 Max: 1 Min: 1 Step: 1 Add to cart