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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This in-person programming will be held at: Seva Teaching Kitchen at George Washington University 1810 K St NW Washington, DC 20006

There will be no virtual option for this date.

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. For more information, please email kdotson@culinarymedicine.org, 202-790-3221
200.00
Max: 1
Min: 1
Step: 1
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This in-person programming will be held at: Seva Teaching Kitchen at George Washington University 1810 K St NW Washington, DC 20006

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 kdotson@culinarymedicine.org, 202-790-3221
200.00
Max: 1
Min: 1
Step: 1
Add to cart
This in-person programming will be held at: Seva Teaching Kitchen at George Washington University 1810 K St NW Washington, DC 20006

There will be no virtual option for this date.

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. For more information, please email kdotson@culinarymedicine.org, 202-790-3221
200.00
Max: 1
Min: 1
Step: 1
Add to cart
This in-person programming will be held at: Seva Teaching Kitchen at George Washington University 1810 K St NW Washington, DC 20006

There will be no virtual option for this date.

Food and Neurocognition: This module is a detailed overview of the evidence showing that glucose dysregulation causes impaired brain functioning. We will review how modern diets contribute to increasing rates of dementia, understand the role of diet in ADHD, and review foods shown to be neuroprotective and likely to promote optimal brain functioning. Attendees will be able to discuss the negative impact of the standard American diet on neurocognition and the role healthcare practitioners can have in promoting improved cognitive functioning through dietary interventions. For more information, please email kdotson@culinarymedicine.org, 202-790-3221
200.00
Max: 1
Min: 1
Step: 1
Add to cart
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.

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. For more information, please email hnace@tulane.edu, 504-988-9108
200.00
Max: 23
Min: 1
Step: 1
Add to cart
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
200.00
Max: 23
Min: 1
Step: 1
Add to cart
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.

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. For more information, please email hnace@tulane.edu, 504-988-9108
200.00
Max: 23
Min: 1
Step: 1
Add to cart

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