Culinary Medicine Products and Programming
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 and Culinary Medicine webinars.
| Elevate your culinary skills with this chef curated knife set, including a versatile selection of essential tools designed specifically to meet the needs of culinary medicine cooks. This Mercer Culinary knife collection combines functionality, impeccable balance, and timeless style.
What's Included:
Knife Kit $295.00 includes standard ground shipping and sales tax. Proceeds will go to the Nancy Kistler Scholarship | |
Carbohydrates & Diabetes: Saturday February 13th, 2027 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. Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
Sodium, Potassium, and Hypertension: Saturday February 20th, 2027 12 pm - 3:30 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. Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
Anti Inflammatory Diet: Sunday February 21st, 2027 3 pm - 6:30 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. Credits: Video Lecture/Quiz: 1.5 CME | Hands On: 3.0 CME | |
Introduction to Culinary Medicine: Saturday March 13th, 2027 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. Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
Fats: Sunday March 14th, 2027 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. Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
Food Allergy and Intolerance: Saturday March 20th, 2027 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. Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME | |
Carbohydrates & Diabetes: Saturday April 10th, 2027 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. Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
IBS, IBD, GERD: Sunday April 11th, 2027 3 pm - 6:30 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. Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME | |
Introduction to Culinary Medicine: Saturday January 16th, 2027 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. Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME | |
Weight Management & Portion Size: Saturday April 17th, 2027 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. Credits: Video Lecture/Quiz: 1.75 CME | Hands On: 3.0 CME | |
Food Allergy and Intolerance: Sunday January 17th, 2027 3 pm - 6:30 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. Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME | |
Protein and Vegetarian Diets: Sunday May 16th, 2027 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. Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME | |
| Saturday January 23rd 2027, 12 pm – 3:30 pm EST via Zoom CME Module 5 – Protein and Vegetarian Diets Protein and Vegetarian Diets: Saturday January 23rd, 2027 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. Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME | |
Anti Inflammatory Diet: Saturday May 22nd, 2027 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. Credits: Video Lecture/Quiz: 1.5 CME | Hands On: 3.0 CME | |
| Enjoy hot or cold drinks on the go with this stylish 20-ounce stainless steel tumbler! This reusable tumbler with a metal straw is a perfect combo for hot or cold drinks at any time of the day. Hand wash only. | |
| Thanks to this embroidered apron you don’t have to worry about keeping your clothes clean when cooking! The neck loop and long ties, two front pockets, and intricate embroidery in front all come together in an eye-catching and comfy accessory that’ll make you long for more time in the kitchen. | |
| Whether you're drinking your morning coffee, evening tea, or something in between—this mug's for you! This 20-ounce mug is sturdy and glossy with a vivid print that'll withstand the microwave and dishwasher. | |
| Dad hats aren't just for dads. This one's got a low profile with an adjustable strap and curved visor. | |
| 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.
Credits: Video Lecture/Quiz: 0.5 CME | |
| 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. Credits: Video Lecture/Quiz: 0.5 CME | |
| 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. Credits: Video Lecture/Quiz: 0.5 CME | |
AgendaTitle: Culinary Medicine Roundtable: Culinary Medicine in Dietetic Training Programs Primary Audience: Healthcare Professionals and Culinary Medicine Providers Agenda: The ACCM Culinary Medicine Roundtable focused on incorporating Culinary Medicine into professional dietetic programs is available via a recorded event. • 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.
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| Date: Friday, March 27, 2026 Time: 12:30 – 2:30 ET Primary Audience: Healthcare Professionals, Culinary Professionals, and Culinary Medicine Educators Moderator: Angela Fals, MD, FAAP, ABOM, CCMS Speaker: Indira Abraham-Pratt, Ph.D., ABPP Speaker: Christopher Schnell, RD Description: Explore the foundation of responsive feeding through a powerful framework—a dynamic relationship between the clinical provider, parent, and child that supports the development of healthy eating habits for life. This session focuses on three core, evidence-based strategies grounded in culinary medicine: structure, parent modeling, and repeated exposure to new and healthy foods. This session includes a discussion of the Satter Division of Responsibility in Feeding Model with a validated assessment tool. The combination of these approaches are shown to reduce picky eating, increase dietary variety, and foster healthy relationships with food. By encouraging non-pressured feeding and actively involving children in food preparation, this session highlights how trust can be built not only between parent and child, but also between families and providers. Examples from a multidisciplinary, family-centered childhood obesity prevention and treatment program illustrate how this model is reinforced in practice. Participants will leave with actionable tools to build resilient, curious, and competent young eaters while supporting and empowering parents. | |
| 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:
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: 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.
In accordance with CE accreditation standards, all content is developed independently by qualified faculty and is free from commercial influence. | |
| Date: Wednesday, August 26, 2026 This roundtable brings together three culinary medicine-trained clinicians who have built and sustained real patient care programs across distinct practice environments. Their models share a common thread: patients don't just receive nutrition counseling—they see, taste, and touch food. Hands-on culinary medicine, whether delivered in a teaching kitchen, a community space, or a virtual format, is central to how these programs drive behavior change and measurable health outcomes. Whether you're still making the case internally or actively building your program, you'll leave with a clearer roadmap and concrete strategies you can apply in your own setting. Topics include:
Presenter & Moderator: David Dungan, MD, FACP, FAAP, CCMS Presenter: Ben Campos, PA-C, CCMS Presenter: Amy Pinkham, MS, RDN, CCMS This roundtable is pending accreditation for 2 AMA PRA Category 1 Credits, 2 CDR CPE credits, 2 ANCC contact hours, and 2 ACPE contact hours. The ACCM is grateful for support for the Culinary Medicine Roundtable from La Croix.
In accordance with CE accreditation standards, all content is developed independently by qualified faculty and is free from commercial influence. | |
| Date: Friday, December 11, 2026 Time: 11:00 am – 1:00 PM ET Description: Access to a grocery store shapes what ends up on a patient's plate long before any clinical conversation happens. Food access is one of the most significant social determinants of health (SDOH) — yet for many patients, the nearest reliable source of food isn't a supermarket, but a corner store or food pantry, and reliance on these resources continues to grow. This roundtable brings together culinary medicine practitioners and food access leaders working across the food environment patients navigate. Together, they'll explore what it takes to counsel and support patients facing SDOH-related food access barriers: making the most of fresh, frozen, and canned foods; understanding how food banks and pantries are evolving to meet rising need; and building the systems that connect clinical care to community food resources. Panelists will share practical, food-first strategies clinicians can bring directly into patient counseling, regardless of what's stocked nearby. Learning Objectives: At the conclusion of this activity, participants will be able to: 1. Describe how grocery access, food deserts and swamps, and reliance on food pantries shape patients' diets and health outcomes. About our Speakers Jessica DeLuise, PA, CCMS (Moderator) Jessica DeLuise is a Physician Assistant and Certified Culinary Medicine Specialist with more than 15 years of practice experience. She holds a Master's degree in Health Science from Drexel University, Doctorate of Medical Science from the College of Idaho, and is a Certified Culinary Medicine Specialist. Jessica is a national media contributor and speaker, under the brand The Wellness Kitchenista. Jessica is on the advisory board, leads CME modules, and chairs two committees at the American College of Culinary Medicine. Panelists: Anne VanBeber, PhD, RDN, CCMS Anne VanBeber is a longtime faculty member in the Department of Nutritional Sciences at Texas Christian University and leads its culinary medicine program. In 2014, she brought the Health meets Food curriculum to Fort Worth, and she now teaches interprofessional culinary medicine courses for medical, dietetic, and undergraduate students. A Registered Dietitian Nutritionist and Fellow of the Academy of Nutrition and Dietetics, she has taught food and nutrition for more than 30 years. Julie Butner, M.S., R.D./L.D. Julie Butner is President and CEO of the Tarrant Area Food Bank, one of the largest hunger-relief organizations in North Texas. She leads a network of more than 500 community partners across 13 counties that distributes over one million meals each week. She guided the food bank through an 80% surge in need during COVID-19, developed major healthcare partnerships, and oversaw the opening of four new facilities. A Registered Dietitian, she serves on the Feeding America and Feeding Texas boards of directors. Dr. Marissa Love, MD Dr. Marissa Love is a physician and educator serving as Program Director for the Certificate of Distinction in Lifestyle Medicine for medical students and Director of Culinary Medicine Initiatives at the University of Kansas Medical Center, where her work centers on aligning learners, faculty, and campus programs around shared Food Is Medicine goals. Her efforts emphasize service-learning–based culinary medicine and wellness programming, garden-based education, and long-term partnerships with community organizations to integrate lived experience, food access, affordability, and nutrition security into health professional training. Dr. Love also serves on the Advisory Board of the American College of Culinary Medicine. Joint Accreditation 2.0 CE hours available for physicians, physician assistants, nurse practitioners, registered dietitians, nurses, pharmacists, and other healthcare professionals Supporters
The ACCM is grateful for support for this Culinary Medicine Roundtable from the National Pork Board. For more information and resources, click here. In accordance with CE accreditation standards, all content is developed independently by qualified faculty and is free from commercial influence. | |
| 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:
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Description: Join us for an interdisciplinary webinar focused on the role of culinary medicine and nutrition in supporting women through the menopausal transition. Expert speakers will provide an overview of perimenopause and menopause, explore common symptoms and metabolic changes, and highlight how nutrition and practical culinary strategies can help manage symptoms and promote long-term health. Designed for healthcare professionals, this session bridges clinical insight with real-world application. | |
| Watch the American College of Culinary Medicine Spring 2025 Culinary Medicine Roundtable on Medically Tailored Meals. Building on conversations started at last year's Health meets Food: The Culinary Medicine Conference, the ACCM convened experts in the field to offer further insight into the history, implementation, public health implications and innovations in the medically tailored meal programs. After you register the system will lead you to the My Courses page and you can click through to view the event. Opening Remarks - Moderator Jean L. Lloyd, MS, RD, National Nutritionist for the Administration for Community Living, Administration on Aging, Older Americans Act Title III program (Retired) Uche Akobundu, PhD, Senior Director, Nutrition - Meals on Wheels America Kofi Essel, MD, MPH, FAAP, Food as Medicine Program Director - Elevance Health Panel Discussion | |
| Join the American College of Culinary Medicine for our Fall 2024 Culinary Medicine Roundtable on Thursday, November 21 at 5:00 PM Eastern time. Building on conversations started at this year's Health meets Food: The Culinary Medicine Conference the ACCM is convening experts in the field to offer further insight into the history, implementation, public health implications and innovations in the school lunch program. You will receive an email with a Zoom registration link before the event. | |
| Health meets Food: The Culinary Medicine Conference will be held in New Orleans June 10 through 13, 2027.
There is a discount of $50.00 off for academia, RDs, PAs, nurses, pharmacists, CDEs, chefs and foodservice professionals. Use the code “welovelegumes-2027“at checkout to receive the discount.
To register for the virtual conference, select "Attending Virtually" in the drop down list and then click "Add to Cart". The price of attendance is the same as we utilize professional services to monitor, stream, and record the conference.
No cancellations or refunds are granted after May 1, 2027.
Friday AM and PM Sessions - You will be able to select one.
Salt Spices and Herbs - Unlock the secrets of bold, crave-worthy flavor as you master the art of spices, herbs, and the science of seasoning, leaving with your own signature salt-free blend and a whole new spice game.
The Physiology of Taste and Bitter Sensitivity - Discover what your tongue has been hiding - find out if you're a supertaster, unlock the hidden science of how flavor hits your brain, and master the culinary secrets that transform bitter into brilliant.
Culinary Medicine Stocks and Sauces - Elevate your kitchen game as we unveil the foundation of classic cuisine - reimagining the Mother Sauces with modern, health-forward techniques from stock cookery to sauce making.
Volume, Satiety & Energy Density in Practice - Experience the power of energy density in real time as we systematically reformulate a comfort meal through stepwise vegetable and legume integration, arriving at a nutrient-dense, satiating meal without sacrificing volume or satisfaction
Saturday AM and PM Sessions: If you chose morning for your Friday session, you will attend the morning session on Saturday. If you chose afternoon for your Friday session, you will attend the afternoon session on Saturday.
Cooking for Low Bandwidth - When energy is scarce and decision-making feels impossible, this session delivers practical, low-effort strategies for nourishing yourself and your patients with meals that sustain focus, fuel the body, and fit into even the most depleted days.
Select your skillsbuilding sessions below and then click Add to Cart. | |
| The 2026 Health meets Food: The Culinary Medicine Conference was be held in New Orleans June 11 through 14, 2026. You can now purchase the recorded version of the conference. Recorded conference tuition is $625.00. Learning Objectives: 1. Demonstrate an understanding of current dietary fat guidance and discuss current controversies about dietary fatty acids. 2. Be facile with the large array of synthetic and natural non-nutritive sweeteners and the research evidence or lack of research evidence that relate to their “generally recognized as safe” status. 3. Demonstrate an understanding of what ultraprocessed foods (UPFs) are and which are most concerning for health. 4. Participants will be able to differentiate between the Recommended Dietary Allowance (RDA) for protein as a "minimum to prevent deficiency" versus the emerging evidence for optimal intake required to preserve lean body mass during aging, chronic disease, and weight loss. 5. Relate optimal information about dietary protein including amounts, sources, and timing of intake. 6. Evaluate the environmental impact of plant-based versus animal-based protein production by examining metrics such as greenhouse gas emissions, water usage, and land requirements. 7. Identify culturally diverse plant-based protein traditions from global cuisines and apply culinary techniques that honor cultural food practices 8. Demonstrate an understanding of the process and steps to develop culinary medicine programming for clinical care. 9. Review the vital role that culinary medicine kitchens and gardens play as integrated components of healthcare facilities providing whole person care. 10. Describe evidence-informed approaches for implementing culinary medicine programs across dietetics practice settings, including clinical, community, and education environments. 11. Demonstrate an understanding of the various options are for culinary medicine program offerings at a culinary school. | |
| Recorded 2025 Health meets Food Conference (14.5 CME credits) This recorded conference is dedicated to teaching medical professionals and the communities they serve about the important connection between good health and healthy eating. The main themes include foodborne illness, women’s health and the intersection with culinary medicine, current and future challenges with food supply chains and its effect on the planet. Key topics include:
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| Over 50 GERD-friendly recipes so you can eat great food and eat healthy, in PDF format. | |
| A guide and recipes for those who have GERD / Acid Reflux. |
Income from our classes, applications, and book sales goes directly to support the mission of American College of Culinary Medicine, including curriculum and conferences.
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Saturday April 10th 2027, 12 pm – 3:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 7 – Carbohyrdates and Diabetes -
Saturday April 17th, 2027, 12 pm – 3:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 2 – Weight Management & Portion Size -
Saturday February 13th 2027, 12 pm – 3:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 7 – Carbohyrdates and Diabetes -
Saturday February 20th 2027, 12 pm – 3:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 6 – Sodium, Potassium, and Hypertension -
Saturday January 16th 2027, 12 pm – 3:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 1 – Introduction to Culinary Medicine -
Saturday January 23rd 2027, 12 pm – 3:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 5 – Protein and Vegetarian Diets -
Saturday March 13th 2027, 12 pm – 3:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 1 – Introduction to Culinary Medicine -
Saturday March 20th 2027, 12 pm – 3:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 4 – Food Allergy and Intolerance -
Saturday May 22nd 2027, 12 pm – 3:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 16 – Anti Inflammatory Diet -
Sunday April 11th 2027, 3 pm – 6:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 17 – IBS, IBD, GERD -
Sunday February 21st 2027, 3 pm – 6:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 16 – Anti Inflammatory Diet -
Sunday January 17th 2027, 3 pm – 6:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 4 – Food Allergy and Intolerance -
Sunday March 14th 2027, 3 pm – 6:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 3 – Fats -
Sunday May 16th 2027, 3 pm – 6:30 pm EST via Zoom
$150.00 Add to Cart
CME Module 5 – Protein and Vegetarian Diets
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2024 – Culinary Medicine Roundtable: Culinary Medicine – Past, Present, Future
$0.00 Add to Cart -
2025 – Culinary Medicine Roundtable – Interprofessional Culinary Medicine: A Pathway to Medical Education Reform
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2026 – Breaking Down Barriers to Implementation of Culinary Medicine in Patient Care
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2026 – Culinary Medicine Roundtable – Nourishing Patients on GLP-1 Medications: A Culinary Medicine Framework for Patient Care
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2026 – Culinary Medicine Roundtable: Culinary Medicine in Dietetic Training Programs
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2026 – Culinary Medicine Roundtable: Reduce Picky Eating and Foster Healthy Food Relationships
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2026 – Meeting Patients Where They Shop: Culinary Medicine and the Lived Food Environment
$0.00 Add to Cart -
2022 – Culinary Medicine in Foodservice Roundtable
$0.00 Add to Cart -
CME Module 30a – Food Security – SNAP & WIC
$0.00 Add to Cart -
CME Module 30b – Food Security – Food Banks & Medically Tailored Meals
$0.00 Add to Cart -
CME Module 30c – Food Security – Older Adults
$0.00 Add to Cart -
2024 – Culinary Medicine Roundtable: School Lunch Program
$0.00 Add to Cart -
2025 – Culinary Medicine Roundtable – Medically Tailored Meals
$0.00 Add to Cart -
2025 – Culinary Medicine Roundtable – Women’s Health
$0.00 Add to Cart
