Culinary Medicine Products and Programming

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Tuition and Discounts Full conference tuition is $495.00. There is a $50.00 Early Bird Discount for the conference registration. Early-bird Discount expires on March 1, 2023.  The early bird discount is automatically applied. In addition, there are discounts for different groups that are automatically applied: $50.00 off for those in academia using their institution email address ... Read more
$455.00$495.00
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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
$350.00
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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
$425.00
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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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Module 8 Allergy & Intolerance This overview focuses on techniques for cooking 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.
$125.00
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Module 6 Calorie and Nutrient Density: Plant Forward Cuisine This module describes how including more plants in a dish can directly impact both customer satisfaction and the bottom line. We will discuss calorie density and its impact on portion size; nutrient density and its impact on health, satiety, and portion size; and explore the impact of plant-forward cuisine on ecology/global warming. In the kitchen we will prepare multiple versions of familiar recipes to demonstrate the effectiveness of this approach.
$125.00
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Module 5 Recipe Modification This module looks at the science of cooking and ingredient functions. Participants will gain an understanding of how to determine appropriate ingredient substitutions based on functions and modification goals without a loss in product quality, texture, or taste.
$125.00
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Module 7 Anti-Inflammatory Diet In this module attendees will learn about the relationship between foods, advanced glycation end products, free radicals, and inflammation. We will review the evidence of the role of inflammation in heart disease, stroke, COPD, cancer, Alzheimer’s disease, diabetes, and kidney failure, as well as the inflammatory pathways and where food fits in it. We will explore the role of different cooking techniques on the development of the advanced glycation end products and free radicals and describe alternate cooking methods.
$125.00
Max: 25
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Module 9 Celiac Disease This module is a detailed overview of Celiac Disease, including the process of 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 of Celiac Disease as well as the health risks associated with Celiac Disease. Attendees will learn about the social impact of gluten sensitivity and cook gluten-free recipes in the kitchen.
$125.00
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This in-person programming will be held at: This in-person programming will be held at: Corewell Health Lifestyle Medicine Teaching Kitchen Downtown Market 435 Ionia Ave SW Grand Rapids, MI 49503

There will be no virtual option for this date.

Detailed overview of the evidence showing that glucose dysregulation causes impaired brain functioning. Review how modern diets contribute to increasing rates of dementia. Understand the role of diet in ADHD. Review foods shown to be neuroprotective and likely to promote optimal brain functioning. 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 LifestyleMedicine@SpectrumHealth.org or call (616) 486.0385
$200.00
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This in-person programming will be held at: This in-person programming will be held at: Corewell Health Lifestyle Medicine Teaching Kitchen Downtown Market 435 Ionia Ave SW Grand Rapids, MI 49503

There will be no virtual option for this date.

This module focuses on the effect that diet can have, both preventatively and post-diagnosis, on cancer patients. We will examine certain foods and antioxidants linked to cancer risk reduction, with a focus on phytochemicals and their common sources; also discussed is the role of obesity and alcohol consumption in certain types of cancer. Both dietary support and counseling strategies during cancer treatment are outlined; in the kitchen, plant-based, antioxidant-rich recipes are prepared.

For more information, please email LifestyleMedicine@SpectrumHealth.org or call (616) 486.0385
$200.00
Max: 1
Min: 1
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This in-person programming will be held at: This in-person programming will be held at: Corewell Health Lifestyle Medicine Teaching Kitchen Downtown Market 435 Ionia Ave SW Grand Rapids, MI 49503

There will be no virtual option for this date.

Delving into obesity indicators, the understanding of caloric density and portion control, and reviews of the literature behind weight loss and maintenance, this course will help the clinician understand practical and realistic approaches to weight management.

For more information, please email LifestyleMedicine@SpectrumHealth.org or call (616) 486.0385
$200.00
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Min: 1
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This in-person programming will be held at: This in-person programming will be held at: Corewell Health Lifestyle Medicine Teaching Kitchen Downtown Market 435 Ionia Ave SW Grand Rapids, MI 49503

There will be no virtual option for this date.

In this module, the dietetic requirements of athletes are explored, including hydration and increased protein needs based on lean body mass. Different types of athletes and their nutritional requirements are considered. Also discussed is macronutrient content of meals before, during, and after exercise. In the kitchen, pre- and post-event meals are prepared with homemade sports drinks.

For more information, please email LifestyleMedicine@SpectrumHealth.org or call (616) 486.0385
$200.00
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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.
$150.00
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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.
$25.00
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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.
$25.00
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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.
$25.00
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