Culinary Medicine Products and Programming
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Health meets Food: Culinary Medicine in Foodservice Roundtable Register for a free virtual roundtable covering the intersection of food and health through presentations and conversations with leaders across the culinary world, hospital foodservice, advocacy, government, social sciences and education. September 19, 2022 at 11:00 AM EDT via Zoom. Speakers include: Daniel Boulud – Dinex Group ... Read more |
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Health meets Food: The Culinary Medicine Conference This year’s recorded conference is now available for purchase. The conference was held in Orlando Florida in collaboration with the University of Central Florida Rosen College of Hospitality Management. There recorded conference includes lectures, expert panels and culinary skills-building programming. The overarching theme of this year’s conference ... Read more |
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You can still register for this year’s conference and participate by viewing all of the recordings. The recordings allow for a nearly full conference experience including lectures, expert panels, culinary skills-building programming and small group interactions with your colleagues. The overarching theme of this year’s conference is culture change — how do we help change ... Read more |
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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. |
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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. |
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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. |
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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 |
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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 |
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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. 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 |
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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. 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 |
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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. |
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Fats: 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. |
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We present an outline of the Mediterranean diet and examine recent sources and studies examining its effectiveness in terms of treating diet-related illnesses. We discuss the nine points of the Mediterranean diet and explore the ways the Mediterranean diet can be translated for the American kitchen using familiar recipes. |
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We present an outline of the Mediterranean diet and examine recent sources and studies examining its effectiveness in terms of treating diet-related illnesses. We discuss the nine points of the Mediterranean diet and explore the ways the Mediterranean diet can be translated for the American kitchen using familiar recipes. |
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This module explores each of the three macronutrients in depth; from food sources to structure and function to contribution to health. Attendees will start the exploration of flavor and flavor building. |
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This module explores each of the three macronutrients in depth; from food sources to structure and function to contribution to health. |
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This module focuses on individual vitamins and key minerals that are essential for good growth, maintenance, and repair of the body. Participants will learn the food sources for vitamins and minerals and how best to preserve them while preparing recipes. Particular focus will be on sodium's role in flavor development and perception. In the kitchen we will explore flavor building and balancing techniques that do not rely on salt. |
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This module focuses on individual vitamins and key minerals that are essential for good growth, maintenance, and repair of the body. Participants will learn the food sources for vitamins and minerals and how best to preserve them while preparing recipes. Particular focus will be on sodium's role in flavor development and perception. In the kitchen we will explore flavor building and balancing techniques that do not rely on salt. |
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This module introduces participants to the gastrointestinal tract, its organs and their key functions. We also follow a meal from mouth to anus to see how the nutrients are digested, absorbed, and metabolized. |
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This module introduces participants to the gastrointestinal tract, its organs and their key functions. We also follow a meal from mouth to anus to see how the nutrients are digested, absorbed, and metabolized. |
